Category: Pasta

Serves:

Source: Claire Tansey

Ingredients:

• 2 (28 ounce/796 ml cans of whole tomatoes)
• 1 yellow onion pealed and cut into quarters
• 2 cloves of garlic, smashed
• 1/4 cup virgin olive oil
• 1/4 teaspoon of salt
• herbs (basil, oregano, thyme)

Instructions:

1. Combine tomatoes, their juices, onion and garlic in a saucepan.  Bring to a boil. Reduce heat and simmer gently, uncovered , stirring every now and then and breaking up the tomatoes and the onions a little – for 1 hour hour to 1 hour 15 minutes or until the onions are very soft.
2. Add the olive oil and the salt and purée with an immersion blender. Season with herbs ( I used 1 tsp of dried basil, oregano and thyme.

Serves: 8 to 10

Source: The Rest of the Best and More

Ingredients:

• 1 onion, chopped
• 2 cups of chopped broccoli
• 2 cups of chopped cauliflower
• 2 cups of chopped carrots
• 1 red pepper
• 3 tablespoons of olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves of garlic, minced
• 3 cups of spinach
• 1 cup grated Parmesan cheese
• 1 cup of ricotta cheese
• 1 egg, beaten
• 2 slices of bread
• 1/2 cup chopped parsley
• 1/2 cup fresh basil 0r 1 tablespoon dried basil
• fresh pepper to taste
• 16 manicotti shells
• 28 ounces of tomato sauce

Instructions:

1. Chop vegetables into 1 inch pieces and toss with oil, vinegar, and garlic. Roast at 350 degrees for 40 minutes, stirring occasionally. Mix spinach with hot vegetables and set aside to cool.
2. In the food processor, chop bread and herbs and seasonings. Transfer to a bowl.
3. Pulse vegetables in food processor to a coarse texture. Add bread mixture.
4. Mix together Parmesan, ricotta and egg. Blend with vegetable mixture.
5. Cook Manicotti according to package directions. Drain well and fill with ricotta vegetable filling.
6. Grease 2 (9 x 13) baking dishes. Arrange stuffed shells in baking dishes and top with tomato sauce. Bake at 350 degrees for about 30 minutes.

Serves: 4 Servings
Source: Every Day Food – April 2010

Ingredients:

• 12 ounces of medium pasta shells
• 1/4 cup olive oil
• 3 garlic cloves, smashed and peeled
• 2 cups of Roasted Tomatoes
• grated Parmesan, and torn fresh basil leaves for serving
• salt and pepper for seasoning

Instructions:

1. Cook pasta according to package directions. Drain pasta and return to pot.
2. Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add tomatoes and season with salt and pepper.Cook until slightly thickened for about 3 minutes. Toss with pasta and serve topped with Parmesan and basil.

Serves: 2-3
Source: Rose Reisman

Ingredients:

• 4 oz boneless chicken breast (about 1 breast)
• 12 oz tortellini
• 1/3 cup pesto (store-bought, or see Pesto recipe)
• 2 Tbsp grated Parmesan cheese

Instructions:

1. In a small, nonstick skillet lightly coated with cooking spray, add the chicken and sauté for 4 minutes per side or just until no longer pink. Let cool, then dice.
2. Meanwhile, boil the tortellini for 8 minutes or until just tender. Drain and place in a serving bowl. Add the chicken, pesto and Parmesan cheese and toss well.

Serves: 4
Source: Great Food Fast – From the Kitchens of Martha Stewart Living

Ingredients:

• 2 waxy potatoes
• Coarse salt and fresh ground pepper
• 8 ounces cavatappi or other short tubular pasta
• 8 ounces green beans, trimmed and halved
• 1/2 cup Pesto

Instructions:

1. Peel and cut the potatoes into 1-inch cubes; place in a large pot of water and bring to a boil.
2. Add 1 tablespoon salt and the cavatappi; return to a boil and cook for 2 minutes.
3. Add the green beans. Return to a boil; cook until the vegetables are tender and the pasta is al dente according to package instructions.
4. Drain; toss with pesto and season with salt and pepper. Serve warm or at room temperature.

Serves: 4 servings
Source: Anne Marie

Ingredients:

• 4 grilled Italian Sausage (Turkey Italian Sausage is preferable)
• 2 cloves garlic
• 1 tablespoon fresh basil
• 3 whole roasted red peppers, chopped
• 2 tablespoons olive oil
• 1/2 cup Parmesan cheese
• 500 grams bow tie pasta
• 1 teaspoon freshly grated pepper

Instructions:

1. Grill sausages and peppers. Let cool. Chop sausage and peppers into slices.
2. Cook pasta according to package directions.
3. Brown chopped garlic in 2 tablespoons of olive oil. Add sausage and roasted red peppers. Cook over medium heat for about 5 minutes. Add fresh basil. Drain pasta and add to sausage mixture. Remove to a serving bowl, and sprinkle with fresh Parmesan and pepper.

Serves: 6
Source: Mom

Ingredients:

• 9 lasagna noodles
• 1 pound lean ground beef
• 1 onion, chopped
• 1 clove garlic, chopped
• 700 ml jar Catelli garden select pasta sauce
• 200 grams mozzarella cheese, shredded

Instructions:

1. Cook noodles according to package directions, approximately 10 minutes. Drain noodles. Preheat over to 350 degrees.
2. Brown ground beef with onions and garlic. Skim off any fat. Add pasta sauce and simmer.
3. Grease a 9 by 13 inch baking dish. Spread a layer of sauce on the bottom of the baking dish. Add a layer of noodles and continue layering. Sprinkle cheese on top of last layer of sauce and bake at 350 for 45 minutes or until the cheese has browned.

Serves: 6
Source: Simply Heart Smart

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4 teaspoon hot pepper flakes
• 1 large carrot, chopped
• 28 ounce/796ml can plum tomatoes, diced
• 1 19 ounce/540ml can red or white kidney beans
• 1/2 teaspoon ground peppper
• 1 pound penne, bow tie, or rigatoni pasta
• 1/4 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped (optional)

Instructions:

1. Heat oil in large, deep, non-stick skillet. Add onion, garlic, and hot pepper flakes. Cook gently until tender and fragrant, but do not brown.
   2 .Add carrot and cook for 5 minutes.
2. Add tomatoes and bring to a boil. Lower heat and cook for 8 to 10 minutes, or until thickened, stirring occasionally to prevent burning and sticking.
3. Add beans and cook for 10 minutes longer. Add ground pepper.
4. Bring a large pot of water to boil. Add pasta and cook until tender but firm. Drain well and toss with sauce, cheese, and parsley.