Riggies

tricolor summer penne- skinny taste

Recipe Courtesy of: The SkinnyTaste Cookbook
Serves: 4
Prep/Cook Time: Less than 30 minutes

You will need:

8 ounces penne pasta (use brown-rice or quinoa pasta for gluten-free)
1 zucchini, cut into ¼ inch matchsticks (or use a spiralizer)
1 yellow squash (same prep as zucchini)
1 ¼ cups shredded carrots
1 tablespoon olive oil
4 garlic cloves, thinly sliced
¼ cup grated Parmesan or Romano cheese
Kosher salt & black pepper
2 Tablespoons thinly sliced basil (see below)

Here’s what to do:

Cook the pasta to al dente in a pot of salted boiling water, according to package directions, adding zucchini, squash, and carrots to the water in the last 2 minutes of cooking. Reserve ½ cup of the cooking water, set aside, then drain the pasta.

Heat a large nonstick skillet or wok over medium heat. Add olive oil and the garlic and cook, stirring, until golden, 2 to 3 minutes. Quickly add the drained pasta and vegetables, ¼ cup of the reserved pasta water, grated cheese, ½ teaspoon salt, and black pepper to taste.

Cook, tossing everything together well, for about 1 minute, adding the remaining ¼ cup of pasta water if the mixture seems dry. Remove the pan from the heat, toss with fresh basil. Here is an easy way to cut basil ribbons:

1. Stack basil leaves in a pile. 2. Tightly roll them up like a cigarette. 3. Cut thin slices across the roll. 4. Perfectly sliced basil ribbons!

Serve hot and add additional seasoning or grated cheese if desired.

Chicken Riggies

See link:
http://media-cache-ec0.pinimg.com/originals/c4/59/05/c45905e5d284d877cca9939cd6aa7752.jpg

Ingred:
1/2 cup dry sherry
2 tbs. olive oil
3 garlic cloves minced
1 tsp dried oregano
2 lbs- chicken- cubed

Sauce:
2tbsp butter
1 each: medium red pepper, green pepper- chopped
pickled hot cherry peppers
1 medium onion chopped
2 garlic cloves minced
1 cup dry sherry
2 can (29oz and 15oz) Tomato puree
salt
pepper

1.5 cups heavy whipping cream
6oz. cream cheese
1.5 cups romano cheese


1.  In large bag combine:
1/2 cup dry sherry
2 tbs. olive oil
3 garlic cloves minced
1 tsp dried oregano
2 lbs- chicken- cubed

2.  Drain chicken and cook until no longer pink.  Remove from pan

3.  In same pan:
Heat butter over meadium and add peppers, onion and garlic until tender.  add sherry and bring to boil.  stir in tomato puree, salt and pepper and bring to boil.  Reduce heat and simmer for 8-10 min until slightly thickened.  Add chicken and heat thoroughly.

4.  IN small saucepan combine cream and cream cheese.  cook and stir until blended.  Add to ch. mixture.  Stir in Romano cheese

Add to rigatoni

rigatoni

Two Timin Pasta Bake

Got this recipe from here.

TWO TIMIN’ PASTA BAKE

1 box penne pasta

1 (15 oz.) jar Alfredo sauce

1 (24oz.) jar Marinara sauce

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

Cook pasta according to directions and drain.  Mix the sauces together in a large bowl.

Add the mozzarella and stir to combine.  Then toss in the penne and toss to coat.

Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.  Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes. 

Baked Penne

This is a very tasty dish, reminiscent of lasagna. It makes a HUGE amount, so if you have a small family, you could divide it into two dishes and freeze half.

Ingredients:
1 lb turkey Italian sausages, casings removed
12 ounces lowfat ricotta cheese (about 1½ cups)
1/4 t. ground black pepper
12 ounces part skim mozzarella cheese, shredded (about 3 cups)
3 ounces Parmesan cheese, grated (about 1½ cups)
1½ lbs ziti or other short, tubular pasta (I use Ronzoni Smart Taste Penne for the added fiber)
4½ cups spaghetti sauce (I use Hunts Herb and Garlic)

Directions:
1. Bring 6 quarts of water to boil in a large pot over high heat.

2. Meanwhile, cook sausage in a 12-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spoon, until the sausage loses its raw color, about 5 minutes. Drain the sausage on a paper-towel-lined plate and set aside.

3. Mix ricotta cheese and ½ tsp. pepper together; set aside. In a separate bowl, toss the mozzarella and Parmesan together until combined; set aside.

4. Add the pasta to the boiling water and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes. Reserve 1½ cups of the pasta cooking water, then drain the pasta. Return the drained pasta to the pot and stir in the marinara sauce, sausage, and reserved pasta cooking water.

5. Pour half of the sauced pasta into a 13×9-inch baking dish. Drop large spoonfuls of the ricotta mixture evenly over the pasta, then pour the remaining sauced pasta over the ricotta layer. Sprinkle the top of the penne evenly with the mozzarella mixture.

6. Adjust oven rack to middle position and heat oven to 400°F. Cover dish tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until pasta is completely heated through, 25 to 30 minutes longer.


Makes more but on recipe builder for 12 servings...  pp+ 7
 I got this recipe from this blog:
http://thematzats.blogspot.com/2010/01/baked-penne-with-italian-sausage.html

Summer pasta salad

8oz pasta
2 tbs OO
4 cloves garlic thinly sliced
1pkg cherry tomatoes, halved
3tbs fresh basil
parm cheese

cook pasta and drain
heat OO in wide skillet over medium- low heat, add garlic and stir until golden, about 2 minutes
add tomatoes, increase heat to medium high and simmer until tomatoes are softened and juicy about 6 minutes. 
stir in pasta and basil

crock pot fettuccine alfredo

This is SOOOO good:

(Do I say this about everything? I think I might.)

boneless, skinless chicken breasts

1 packet of dry Italian dressing

1 can of cream of chicken dressing

1 bar or container of cream cheese

1 box of pasta (I prefer thin spaghetti)

In crock pot:

About 2 or 3 split boneless skinless chicken breasts.

1 cup water

1 packet of dry Italian dressing mix

Mix together.

Cook till done.

(High two hours, Low four)

In saucepan, mix a bar of cream cheese with a can of cream of chicken soup, till all melted together.

When chicken is done in slow cooker, pour the cheese/soup mixture on top and cook another couple hours.

Make a box of thin spaghetti pasta, and spoon chicken mixture over top on individual plates.

spaghetti pie

8 oz pkg spag. broken into 2 pieces
2 tbs butter
1/3 cup parm cheese
1/2 tsp salt
1/4 tsp pepper
1 egg well beaten
1 1/2# ground chuck
1 med onion chopped
1/4 cup green pepper chopped
2 tab veg oil
1 26 oz jar thick pasta sauce
1 tsp sugar
1/2 tsp oregano
1/2 tsp garlic salt
1 cup cottage cheese
4-8oz shredded moz

cook spag as package says, drain and place in 9x13 dish. Stir in butter, parm cheese, salt, pepper, and egg until thoroughly combined. spread evenly in pan.

Suate green chuck, onion, green pepper in oil until meat is brown; drain oil. Stir in sauce, oregano, garlic salt

Spread cottage cheese over spaghetti, top with meat mixture. Bake at 350 for 30 minutes. Then sprinkle moz on and bake until melted and starts to brown (I broil to spead up process). Let stand 15 before cutting.

Macaroni and Cheese

1/2 box elbows
1/4 cup butter
1/4 flour
1 3/4 cup milk
1 cup cheese

Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce

My SIL made this when we were all together this summer and everyone loved it! I am not a lasagna fan and it was delicious!

• 1 tablespoon olive oil
• 1 1/4 pounds hot Italian turkey sausages, casings removed
• Spicy Tomato Sauce
• 1 15-ounce container ricotta cheese
• 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
• 1 3/4 cups grated Parmesan cheese
• 2 large eggs
• 3 tablespoons whipping cream
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 9 uncooked lasagna noodles
• 3 cups shredded provolone cheese (about 12 ounces)

Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.

Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.

Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)

Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.

Read More http://www.epicurious.com/recipes/food/views/Turkey-Sausage-Spinach-Lasagna-with-Spicy-Tomato-Sauce-100988#ixzz10di4sPfg

Lasagna Notes: I just buy jarred sauce. Usually need about 3 big jars. I put 2 in the meat then I use the 3rd one to fill in around the lasagna pasta (so it cooks in the sauce). Fill to about 1/2 inch or so from top. Sometimes it's hard to find turkey sausage so I go for whatever looks good in the store - I think I did hot chicken sausage with you guys. I usually freeze some in smaller portions too for us to heat up during the week.

Tetrazzini

Cook 4 boneless chicken breasts in water, save broth.
cook 1lb. of spaghetti,drain.
In a large bowl put spaghetti and chicken cut into pieces.
Add 1 can of cream of mushroom soup,
2 cans of reserved chicken broth
12-16 oz of sharp cheddar shredded,
salt and pepper. Mix all together.
Pour into casserole dish.
Bake uncovered at 325* for about 50 mins.

Baked Ziti

1 pound ground beef (optional)
3 cups ziti cooked and drained (I use whatever kind of pasta I have in my pantry!)
1 (26-ounce) jar spaghetti sauce
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese, divided (Sometimes, if I don't have these cheeses I just use a Mexican four cheese blend that I ALWAYS have in my fridge. It is still yummy!)

Instructions:
Preheat oven to 375 degrees.
In a large skillet, brown meat and drain. Stir in ziti, spaghetti sauce, mozzarella cheese and 1/2 cup Parmesan cheese. Spoon into 9-by-13-inch baking dish. Top with remaining 1/4 cup Parmesan cheese. Cover and bake 20 minutes.


Another recipe....

• 1 box Ziti noodles
• 1 Can Del Monte Traditional Sauce
• 1 Ricotta Cheese (16 oz)
• 1 tablespoon of basil, 1 tablespoon of oregano
• 1 cup Mozzarella Cheese
• Parmesan cheese

Preparation:

Cook ziti according to directions. Put in 9" X 13" pan. Mix in Ricotta cheese and seasonings. Mix in Mozzarella cheese. Pour sauce over top. Bake in 350° oven for 45 minutes. Sprinkle with Parmesan cheese, serve. Delicious!

Macaroni Salad- Dinosaur BBQ style!

SALAD
1 lbs small pasta shells
2 medium ripe tomatoes- cored and diced
1 cup thinly chopped celery
1/2 cup finely chopped green pepper
Mix the above together before adding the dressing to it.

THE DRESSING
1 cup mayo
1/4 cup creole mustard (zatarains)
4 cloves of garlic- minced
1 tsp brown sugar
1 tsp Kosher salt
1 tsp black pepper
Mix all this together and then coat pasta until creamy

Vodka Pasta

2 tablespoons butter
1 onion
2 cloves garlic
1 tablespoon Italian seasoning
1 can italian tomato
1/2 cup vodka
3/4 cup heavy cream
1 cup grated parmesan cheese
8 ounces rigatoni

Directions:

1. cook pasta
2. melt butter in large skillet
3. add onion, garlic and seasoning until onion is soft and clear (4 min.)
4. add tomato and simmer 10 min, stir occasionally
5. add vodka and simmer 5 min.
6. add cream and 1/2 cup parm and simmer until sauce thickens 4-5 min
7. add pasta