Your favourite pasta dish?

Question

I love getting down and having a good old nosh. My favourite being pasta but I'm hopeless at cooking. Please send me some pasta ideas from all ingredients to all the steps to completion. Ta.

Answer 1

Lasagna - seems really hard to make but it isnt really!

http://www.cooks.com/rec/view/0,1735,132181-243195,00.html

Answer 2

Heres a good easy way to make a lasagna dish and you can freeze it . I buy a packet of lasagna a tub of cottage cheese. A jar of dolmio about 550 gram or other pasta sauce I like a chilli one but one of your choice .spinach or silverbeet . have some nice tasty cheese for grating and an onion and about 6 mushrooms if you don't like mushrooms use something else such as zuccuinni or even mashed pumpkin. This recipe can be varied . what I do is is cook the spinach with onion for 1 minute with only a spoonful of water and add to the cottage cheese.put that to one side while you lightly stir fry the mushroom and add that to the dolmio sauce. then in my large baking dish I pour in a thin layer of sauce followed by a layer of lasagna followed by a layer of cottage cheese mixturethen another layer of lasagna repeat layers until the ingredients a fimished then top with some cheese sauce which you would make with a large spoonful of flour and about 2 cups of milk and a handful of grated cheese. pour over the top and bake in a omedium to hot oven for 20 minutes. Sound a long process but not really and it will give you enough to feed 2 to 4 people or cut portions and place in plastic containers for the freezer. Its nutritious and rea. super. If you are a big meat eater you can use cooked savoury mince as one of the layers

Answer 3

I make this dish quite a bit because it is so easy, however I leave out the mayonnaise. I forgot to add it the first time I made it and found that it was delicious (and a little lower in fat) without it. It is from one of the Barefoot Contessa cookbooks.

Pasta, Pesto, and Peas
Ina Garten

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Answer 4

Stuffed Manicotti (you can also use giant shells).

Cook pasta about half as long as directed on the box, drain & set aside.

Brown 1 pound italian sausage or ground beef with chopped onions (if desired), drain. Mix in ricotta or drained cottage cheese, some shredded mozzarella, and a bit of spaghetti sauce (from a jar)to moisten. Stuff the shells or tubes, place in a baking dish.
Pour the remainder of the sauce over, and bake at 350 for about 40 minutes. Sprinkle more mozzarella on top, and allow to melt before serving.

Answer 5

Hiya - Well this really is a cheats recipe. I work in a kids club
and they love pasta. Heres what I do:- Cook pasta (usually bows, spirals etc)
Stir in a jar of Pasta Sauce. Put into baking dish and lots of grated cheese over, then put
into the oven until cheese melts into it. Serve with leafy green salad and garlic bread or crusty bread. So simple, but so nice. Yummy.

Answer 6

I like Pasta in Mushroom sauce. I made the this recipe up a bit. Not sure how to use I just guessed it last time.

100g sliced chestnut mushrooms
1 onion diced
1 clove of garlic crushed or chopped
double cream
3/4 vegetable or chicken stock
1 table spoon flower
Salt and pepper to season
Not sure how much pasta
Basil

Boil some pasta in a pan until soft.
Fry chopped onion and garlic until soft. Add sliced mushrooms to the pan and fry for 3 minutes, then add flower and stir it in, then add stick and simmer for 10 minutes or until sauce thickens. After 10 minutes add cream 1 or 2 tablespoons or as much as you want. Then add sauce to pasta and heat for 2 minutes, sprinkle basil, season and then serve.

Answer 7

********PASTA WITH OLIVE OIL AND GARLIC
1 lb. spaghetti or vermicelli
3/4 c. virgin olive oil
6 cloves garlic, chopped
1 1/2 tsp. salt
Freshly ground pepper
4 tbsp. finely chopped parsley
In a skillet heat the oil, add the garlic, and cook just until garlic begins to color (do not brown garlic). Add the salt, pepper and parsley. Stir well and remove from the heat immediately. This should take only several seconds. Toss with pasta cooked al dente. Serves 4.

***********Mac-n-Smoked Gouda with Cauliflower

Coarse salt
1 pound elbow macaroni or cavatappi (corkscrew-shaped pasta)
1 head cauliflower, cut into florets
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock or broth
3 cups shredded smoked Gouda
1 tablespoon Dijon mustard
Freshly ground black pepper
Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot.
While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.
Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and serve.


*****************TUNA TETRAZZINI
8-12 oz. pkg. broad noodles
3/4 cube butter
1 lg. onion, finely chopped
1 can cream of mushroom soup
1 can evaporated milk
2 sm. or 1 lg. can tuna, drained
1/3 c. grated Parmesan cheese
1 sm. can black olives, either chopped or pitted
2 1/2 oz. sliced mushrooms
Cook noodles in boiling water, do not cook until done, just until they are soft, about 7 minutes. Drain, but do not run under water. Sauté the onion until glazed in the butter. Add the soup and evaporated milk, stir up.
Then add the cheese, stir again. Put in the mushrooms. Break up the tuna into bite-size pieces and fold that into the rest of the ingredients, and warm everything up. Add the olives, noodles, and mix gently. Pop into a 1 1/2 or 2 quart casserole dish. Sprinkle generously with Parmesan cheese. Sprinkle with paprika. Bake for 1 hour in a 375 degree oven. Do not cover.

Answer 8

Saute some chopped onion and minced garlic in olive oil until soft and transparent. Dump in a can of baby clams with their juice. Add 1/2 cup dry white wine, pepper to taste, salt only if it needs it but the clams are already salty usually. Cover and turn to low heat.

Cook fettucine or linguine noodles according to package directions. Drain, then add to the clam mixture, and about 1/3 cup chopped fresh parsley.

Serve with crusty garlic bread.

Answer 9

i could give you a zillion, but heres pretty easy stuff. pescatori- peeled deveined shrimp, mussels in the shell, scallops, two cans chopped clams and one extra bottle of clam juice. you can addlobster tails or any other seafood you like. just simmer everything in the clam juice, while your linguini, or fettuccini is cooking. cover it so it will steam and keep tender. then use whatever sauce you like I make my own but there are pretty good marinaras out there, and put the pasta in a large bowl, pour the heated sauce over the pasta, then dump the seafood juice -mussels -in the shell and all over the pasta. serve with garlic bread, but i like heated italian loaf, and bread dipping spices, with olive oil, heated in saucers, then just sprinkle dipping spices, in the saucer, drizzle olive oil over it and dip the bread in it, as you enjoy the seafood pasta.

Answer 10

Roast several chopped vegetables (tomatoes, onion, aubergine, courgette, etc..) with olive oil, thyme and a couple of cloves of garlic. Boil some pasta, choose chunky shapes (my favourite is radiatori) and mix with the vegetables. You can't go wrong.

Answer 11

Lasagna!

I boil 9 noodles for about 10 minutes, drain
brown 1 lb hambuger, mix it with one jar of spaghetti sauce
mix one egg with 16 oz ricotta cheese along with about 1 T of dried parsley
put about 1/2 cup spaghetti sauce mix on bottom of 9x13 pan cover with 3 noodles
cover with half of ricotta cheese mix
1 cup sauce
1/2 cup mozzarella cheese
3 noodles
other 1/2 of ricotta cheese mix
1 cup of sauce
1/2 cup mozarella cheese
3 noodles
rest of meat sauce
I use about 2 cups more mozzarella cheese on top
cover with foil
back 30 min in 350 preheated oven
take off foil bake another 15 min to brown cheese

*can be made ahead of time, cover with plastic wrap then foil, put in fridge, when ready to bake up to 2 days take off plastic wrap, recover with foil, back 45 min at 350 and then uncover foil and bake 15 more min
Very good!