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PASTA

Mariana A. Storms _Freaky Frida's chicken alfredo

1/2 container of cream cheese with Jalapeno

1 cup of mozzarella cheese and parmasean cheese


When pasta was ready ( I used the rice setting and kept checking for doneness)

Stir cheese until melted. at thisp point the sauce is not too thick but i let it stand for an hour. the sauce thinkened.

Mark Huckeby's Pasta

 

Buttini Pasta (found at walmart)
2 jars- Classico Sauce- spinach and cheese florintine sauce
2 jars- sweet red peppers

 
add the sauce, peppers and pasta to slow cooker, cook on low for like 2-3 hours...
it's so easy, even an idiot like me can do it...


 

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Michael Van Winkle's Lasagna

 

1/2 Jimmy dean package of hot sausage.
1 Jar Prego Italian Sausage Spaghetti Sauce.
1 Small Container Ricotta Cheese.
Barillo Ready to Use/No Boil Lasagna Noodles (perfect size for lunchbox cooker pans).
Kraft Tomato and Basil Parmesean Cheese.
Slice cheese.

 

Cook Italian Sausage and set aside. Spray loaf pan with PAM. Add sauce. Then noodle. Then meat.
Mix ricotta and Parmesean together and add layer. Repeat until pan full.
Top with sliced cheese and sprinkle well with the Kraft cheese.
Cook in lunchbox cooker about an hour or so until it smells done cut with knife.
If knife slices through easily with no crunch, is done. enjoy.


 

Raymond Foose Alfredo

 

8 oz. Mushrooms (sauteed)
1 bunch broccoli (steamed and cut into bite size)
2 boxes pasta/roni Fettuccine Alfredo ( follow directions on box)

mix together and enjoy

Zola Sawdy's Lasagna

 

Brown 1 roll of sausage or hamburger.

6 green onions chopped or 1. Sm onion drain grease.

***ADD to meat**

1 can of hunts traditional spaghetti sauce.

2 tbs tomato paste.

1 cup water.

1 tsp basil.

1 garlic clove minced or powder.

Let simmer.

***( Filling ) mix in bowl***

1/2 tsp oregano.

1 . 16oz cottage cheese.

1/2 . 16 oz ricotta cheese.

1 cup shredded mozzarella cheese.

2 eggs.

***Layered with***

shredded Colby-Monterey Jack cheese.

1 bag Leaf spinach .

* * * * * * * *

Cover bottom of foil pan with sauce.

Break noodles to cover bottom.

Cover noodles w/sauce.

Spoon cottage cheese filling and spread out over sauce.

Add spinach covering pan

Add shredded Colby-Monterey Jack cheese

Over spinach

Repeat ! End top with Parmesan cheese

Make 2 lg pans for the lunchbox oven or

1 electric skillet or 9x13 pan

Lunchbox 1.1/2 hrs or till noodles are tender

Skillet. 300 degs 45 mins or when noodles are tender

Oven follow box time.

 

Timothy Bear pasta dish

 


It was super easy.

I boiled the no -yoke noodles in my electric skillet.
Then set them aside. In same skillet, Cut up chicken breast browned in coconut oil.
I added a small can of mushrooms. Add the skillet sauce and bring to a boil
then  turn down heat let simmer 5-10 min. I then I add the noodles stirred everything up.
Turned off heat and let it rest for 5 min.
 

Mary Wiley Watts's Shrimp


I just threw some pre cooked shrimp on a plate, sprinkled some blackened seasoning on top, a little lemon and covered in parmesan cheese and used my butter spray.
 

Raymond Foose's Tuna Burgers


This was a first time experiment as I am going home this weekend and stock is low but it turned out great looking. ... now the taste test.

4 can tuna in water...
3 eggs
1/4 c. Oatmeal
1 Tbls. Blackening season
1 Tbls. Lemon juice

 

Cooked in the electric skillet.

George's Chicken Noodle Casserole

 

  • 4 chicken breasts

  • 1/2 bag of no yoolks noodles

  • 2 cans french style green beans

  • 1 can cheddar cheese soup

  • 3 cans cream of mushroom soup

  • 1 container of french fried onions

  • Sage

  • Poultry seasoning

  • Salt pepper

  • Butter

  • Chives

  • 5 strips thick cut bacon

 

Boil chicken cut into chunks with egg noodles and salt in skillet
Drain and set aside
Cook bacon and cut into chunks
Add chicken and noodles and soups
Add sage and poultry seasoning
Simmer until bubbly unplug and cover
In microwave 2 cans of french style green beans with salt pepper and butter
On a plate place green beans in center and around it scoop chicken noodle mixture
In a circle around green beans sprinkle french fried onions and top with chives and serve

Geno Kal El Berry's Butternut Squash Alfredo

Ingredients:

- 3 cups diced butternut squash (about half a squash)
- 1 cup of vegetable stock.
- Butter (4 Tbsp.)
- One small onion (1 cup diced)
- Rosemary (1 Tbsp.)
- Sage (1 Tbsp.)
- Low-fat Milk (4 cups)
- Parmesan (1 cup, plus more for topping)
- Brown Sugar (2 Tbsp.)
- Nutmeg (1/4 tsp)
- Salt and pepper (to taste)
- Water (2 cups)
- Fettuccini noodles (1 16oz box)

 

Directions:

Melt 4 Tbsp. of butter. Add 1 cup of diced onion, 1 Tbsp. of Rosemary and 1 Tbsp. of Sage. Cook for 3 minutes on medium heat until onions soften. Then cook on medium-high heat until the butter begins to brown (be careful not to burn it). Add in 3 cups of diced butternut squash and 1 cup of vegetable stock, stir, then cover and cook for 15 minutes (until butternut squash is softened).

Uncover and mash with a potato masher until you’ve squished all the squash. Add 2 cups of milk and stir. Then, add 1 cup of parmesan and stir. Add 2 Tbsp. of brown sugar, 1/4 tsp. of nutmeg, and salt and pepper to taste and stir until well blended.

You can either cook your pasta beforehand in the pot and set it aside, or cook it in the sauce! Break fettuccini noodles in half and place in the sauce. Carefully cover the noodles with sauce. Then, pour in 2 more cups of milk and 2 cups of water and stir. (Add more water, if needed, to smooth out the sauce.) Stir the pasta continuously (to make sure it doesn’t burn on the bottom of the pot) and cook for 15-20 minutes (or until pasta has reached desired texture).

Top off with salt and pepper, parmesan cheese, rosemary garnish, and cayenne pepper (if you’d like a little extra spice). Enjoy

Geno Kal El Berry"s Cheese stuffed shells

 

INGREDIENTS :

  • 1 box of Giant shells2 Eggs

  • 2 Containers (15oz) each Ricotta Cheese

  • 2 Cups (8oz) shredded Mozzarella Cheese 1.5 Cups Grated Parmesan Cheese

  • 1/2 Cup Fresh Chopped Parsley or 2 Tbsp Dried Parsley

  • 1 Tbsp Dried Basil 1 tsp salt

  • 3 Cups Spaghetti Sauce or Homemade

 

DIRECTIONS :Cook Jumbo Shells for 15 minutes.Drain,Cover and Set aside. In a medium bowl beat eggs lightly; stir in Ricotta, Mozzarella, Parmesan, Parsley, Basil, and Salt.Spoon one Tablespoon of Cheese Mixture into each shell.Arrange filled shells in 13x9 inch baking dish; top with sauce.Sprinkle parmesan on top.Bake at 350° oven 25-30 minutes or until heated through..

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