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Delicious and Easy Pasta Recipes

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Pasta Recipes

Hannie P. Scott

Copyright © 2015 by Hannie P. Scott. All rights reserved.

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Table of Contents

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Abbreviations

Conversions

Chicken Spaghetti

Mexican Chicken Spaghetti

Chicken Noodle Soup

Pasta Salad

Macaroni Salad

Ramen Noodle Salad

Chinese Chicken Salad

Minestrone

Onion Chicken Noodle Casserole

Beef Macaroni and Cheese

Chicken Alfredo

Crock Pot Chicken Noodle Soup

Cajun Chicken Pasta

Lasagna Roll-Ups

Eggplant Pasta

Black Bean Lasagna

Vegetable Garden Rotini

Lasagna

Chicken Parmesan Bake

Spinach Mushroom Linguine

Veggie Fajita Pasta

Creamy Spaghetti Bake

Roasted Garlic Tortellini

The Best Macaroni and Cheese

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[] Abbreviations

oz = ounce

fl oz = fluid ounce

tsp = teaspoon

tbsp = tablespoon

ml = milliliter

c = cup

pt = pint

qt = quart

gal = gallon

L = liter

[]Conversions

1/2 fl oz = 3 tsp = 1 tbsp = 15 ml

1 fl oz = 2 tbsp = 1/8 c = 30 ml

2 fl oz = 4 tbsp = 1/4 c = 60 ml

4 fl oz = 8 tbsp = 1/2 c = 118 ml

8 fl oz = 16 tbsp = 1 c = 236 ml

16 fl oz = 1 pt = 1/2 qt = 2 c = 473 ml

128 fl oz = 8 pt = 4 qt = 1 gal = 3.78 L

[] Chicken Spaghetti

Servings: 4-6

What you need:

3 chicken breasts, chopped into pieces

1 package Italian dressing mix

4 tbsp butter, melted

1 small yellow onion, chopped

1 clove garlic, minced

1 can cream of chicken soup

8 oz cream cheese

1 cup chicken broth

1 lb of spaghetti noodles

What to do:

1. Place chicken pieces, Italian dressing mix, and half the butter in the slow cooker and cook on low for 4-6 hours.

2. Melt 2 tbsp of butter in a sauce pan and sauté the onion and garlic for 3-5 minutes.

3. Add the cream of chicken soup, cream cheese, and chicken broth to the saucepan and stir until cream cheese is melted and smooth.

4. Add this mixture to the slow cooker and cook on low for another hour.

5. Prepare the spaghetti noodles according to package directions and stir into slow cooker before serving.

[] Mexican Chicken Spaghetti

Servings: 8

What you need:

3 chicken breasts

2 cans rotel tomatoes

12 oz sour cream

16 oz shredded cheddar cheese

1 10-oz can cream of mushroom soup

1 lb spaghetti noodles

What to do:

1. Cut the chicken breasts in half and boil them large pot of salted water for 20 minutes.

2. Remove the chicken from the boiling water and set aside to cool.

3. Boil the pasta in the same water you boiled the chicken in. Cook the pasta for 1 minute less than the package directs. Then drain and place back in the large pot.

4. When the chicken is slightly cooled, shred it or chop it into small pieces.

5. In a large bowl, stir together the chicken, rotel tomatoes (and juice), sour cream, cheddar cheese, and cream of mushroom soup.

6. Pour this mixture onto the noodles in the pot and stir well to combine.

7. Heat the pot over medium-low heat for 15-20 minutes or until the spaghetti is hot and bubbly.

[] Chicken Noodle Soup

Servings: 4-6

What you need:

4 chicken breasts, cooked and shredded

1 cup matchstick carrots

2 stalks celery, diced

1 yellow onion, diced

1 package noodles

1 quart chicken broth

1 stick butter

1/2 cup flour

1 cup chicken broth

1 cup water

Salt and pepper, to taste

What to do:

1. In a large soup pot, boil the carrots, celery, and onion until they are tender.

2. Add the noodles to the pot and cook for 7-9 minutes.

3. In a saucepan, melt the stick of butter. Add the flour and whisk until combined.

4. To the saucepan, add 1 cup chicken broth and 1 cup water. Whisk and cook until it thickens.

5. Pour everything into the saucepan into the soup pot.

6. Add the chicken to the soup pot and simmer for a couple of minutes.

7. Season with salt and pepper before serving.

[] Pasta Salad

Serves: 4-6

What you need:

1 12-oz package garden rotini

1 1-lb package penne pasta

1 red bell pepper, diced

1 14-oz jar marinated artichokes

1 bunch green onions, chopped

1 can sliced black olives

1 7-oz package sliced pepperonis, cut into fourths

8-10 oz shredded parmesan cheese

3/4 cup olive oil

1/3 cup white wine vinegar

2 cloves garlic, minced

2 tsp oregano

2 tsp basil

1 tsp salt

1/2 tsp black pepper

1 tbsp Dijon mustard

1/2 tsp sugar

What to do:

1. Cook pasta according to package directions, drain, and place in a large bowl.

2. Open the jar of artichokes, drain and reserve the oil, and cut the artichokes into thirds.

3. Add the bell pepper, artichokes, green onions, olives, and pepperonis to the bowl with the pasta.

4. In a small bowl, mix the oil from the artichokes, olive oil, white wine vinegar, garlic, oregano, basil, salt, black pepper, Dijon mustard, and sugar. Whisk together very well.

5. Pour the dressing over the pasta and mix everything together well.

6. Stir in the cheese just before serving.

[] Macaroni Salad

Serves: 2-4

What you need:

1 lb elbow macaroni

1 1/2 cups mayonnaise

3 tbsp apple cider vinegar

1 tsp yellow mustard

2 tsp sugar

1 tsp salt

1/2 tsp black pepper

1 cup chopped celery

1 red bell pepper, diced

1/4 cup chopped parsley

What to do:

1. Cook elbow macaroni according to package directions, drain, and rinse under cold water.

2. In a large bowl, combine the mayonnaise, vinegar, mustard, sugar, salt, and black pepper.

3. Add the macaroni to the dressing mixture.

4. Stir in the celery, bell pepper, and parsley. Mix everything until well combined.

5. Cover and refrigerate for at least 2 hours before serving.

[] Ramen Noodle Salad

Serves: 2-4

What you need:

2 bags chicken flavored ramen noodles

1/2 cup slivered almonds

1/2 cup sesame seeds

1 head lettuce

2 packs ramen noodle seasoning

1 cup vegetable oil

1/4 cup sugar

6 tsp vinegar

What to do:

1. Preheat your oven to 350 degrees F.

2. Open the bags of ramen noodles and crush the noodles up. Save the seasoning packs.

3. Placed the crushed noodles, almonds, and sesame seeds onto a baking sheet and cook for 8 minutes.

4. For the dressing, mix together the two packs of ramen noodle seasoning, vegetable oil, sugar, and vinegar in a small bowl.

5. Cut up the lettuce and mix with the noodle mixture after it is finished cooking.

6. Add the dressing to the lettuce just before serving.

[] Chinese Chicken Salad

Serves: 4-6

What you need:

1 cup shelled sunflower seeds

1 16-oz bag coleslaw mix

2 packages beef ramen noodles

1 bunch green onions

2 cups cooked and shredded chicken breast

1 cup peanut oil

1/2 cup sugar

1/3 cup white vinegar

What to do:

1. In a large mixing bowl, combine the sunflower seeds, coleslaw mix, chopped green onions, and chicken.

2. Crush the ramen noodles up and save the seasoning packets for the dressing.

3. Add the crushed ramen noodles to the salad and mix everything together well.

4. In a blender, blend the peanut oil, sugar, vinegar, and seasoning packets until smooth.

5. Pour dressing over salad and mix well.

6. Serve immediately.

[] Minestrone

Serves: 4-6

What you need:

1 tbsp olive oil

1 red onion, diced

4 cloves garlic, minced

2 stalks celery, diced

1 cup matchstick carrots

2 zucchinis, chopped

1 bag frozen green beans

1/2 bag fresh spinach, chopped

2 tbsp Italian seasoning

Salt and pepper, to taste

1 28-oz can Italian diced tomatoes

1 14-oz can crushed tomatoes

6 cups chicken broth

1 can dark red kidney beans, drained

1 can cannelloni beans, drained

1/2 box shell pasta

Grated parmesan cheese

What to do:

1. Heat olive oil in a large soup pot over medium-high heat.

2. Add in onions and celery and sauté for 5 minutes.

3. Add in garlic and sauté for another minute.

4. Add in carrots, zucchini, salt and pepper and heat for 4 minutes.

5. Add in the kidney beans, cannelloni beans, tomatoes, and Italian seasoning.

6. Add in the chicken broth and frozen green beans. Let everything simmer for 15 minutes over medium heat.

7. While the vegetables are simmering, cook the pasta according to package directions in a separate pot.

8. Remove the vegetable soup pot from the heat and stir in the spinach.

9. Just before serving, add the pasta to the vegetables and top with parmesan cheese.

[] Onion Chicken Noodle Casserole

Servings: 8

What you need:

4 cups cooked chopped chicken

2 cans cream of chicken soup

16 oz container of French onion dip

1 cup shredded cheddar cheese

12 oz of egg noodles

1 cup French fried onions, crushed

What to do:

1. Cook the egg noodles according to package directions and drain. Set aside.

2. Preheat your oven to 35o degrees F and spray a 9×13 pan with cooking spray.

3. In a large bowl, stir together the chicken, cream of chicken soup, French onion dip, and cheese. Stir together well.

4. Add the noodles into the chicken mixture and mix well.

5. Pour the mixture into the prepared pan and top with crushed French fried onions.

6. Bake for 25-30 minutes.

[] Beef Macaroni and Cheese

Servings: 8

What you need:

1 large onion, diced

Salt and pepper, to taste

1 28-oz can of crushed tomatoes

2 lbs lean ground beef

1 box macaroni noodles

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

What to do:

1. Preheat your oven to 400 degrees F and spray a 9×13 baking dish with cooking spray.

2. Brown the ground beef with the onion in a large skillet over medium-high heat.

3. Add the crushed tomatoes, salt, and pepper to the browned beef. Stir well and bring to a simmer. Reduce heat to low.

4. Cook the macaroni in boiling water for half of the time the directions say. Drain well.

5. Stir the noodles into the ground beef mixture. Stir half of the cheddar cheese and half of the mozzarella cheese into it.

6. Transfer the mixture to the prepared baking dish.

7. Top with the remaining cheese.

8. Bake for 30-35 minutes or until bubbly.

[] Chicken Alfredo

Servings: 8

What you need:

2 tbsp olive oil

1 lb boneless, skinless, chicken breasts, cut into bite size chunks

2 tsp Cajun seasoning

5 cloves garlic, minced

1 1/2 cups chicken broth

1 cup milk

8 oz fettuccini pasta

1/2 cup grated parmesan cheese

What to do:

1. Heat the oil in a large saucepan over medium-high heat.

2. Add the chicken and Cajun seasoning to the heated oil and cook for 5 minutes.

3. Add the minced garlic and cook for another minute.

4. Add the chicken broth and the milk.

5. Add the pasta to the saucepan.

6. Bring the ingredients to a boil and then cover. Watch carefully to make sure it doesn’t boil over. Stir occasionally.

7. Reduce the heat and let simmer for 10-13 minutes. Stir often.

8. Stir in the parmesan cheese before serving.

[] Crock Pot Chicken Noodle Soup

Servings: 6-8

What you need:

1 onion, chopped

2 large carrots, diced

2 stalks celery, chopped

3 boneless, skinless chicken breasts

2 tbsp olive oil

6 cups chicken broth

1 cup water

Salt and pepper, to taste

1 bay leaf

2 cups wide egg noodles

What to do:

1. Place the onion, carrots, chicken, celery, olive oil, chicken broth, salt, pepper, water, and bay leaf to your crock pot and cook on high for 4 hours or low for 7 hours.

2. Remove and shred the chicken then return it to the crock pot.

3. Add the egg noodles to the crock pot and cook for another hour on high or until the noodles are cooked.

[] Cajun Chicken Pasta

Servings: 6

What you need:

3 boneless, skinless chicken breasts, cut into pieces

3 tsp Cajun seasoning

1 lb fettuccine

2 tbsp olive oil

2 tbsp butter

1 bell pepper, sliced

1 red bell pepper, sliced

1 small red onion, sliced

3 cloves garlic, minced

4 roma tomatoes, diced

2 cups chicken broth

1/2 cup white wine

1 cup heavy cream

Cayenne pepper, to taste

Salt and pepper, to taste

Chopped fresh parsley

What to do:

1. Cook pasta according to package directions, drain, and set aside.

2. Sprinkle 1 1/2 tsp Cajun seasoning over the chicken pieces and toss to coat.

3. Heat 1 tbsp of oil and 1 tbsp of butter in a heavy skillet over medium-high heat.

4. Cook the chicken in the pan for 8-10 minutes or until they are completely cooked in the middle.

5. Remove the chicken from the pan.

6. Add the rest of the olive oil and butter to the pan and increase heat to high.

7. Add the peppers, onions, and garlic to the pan and sprinkle with the rest of the Cajun seasoning and cook for 1 minute.

8. Add the tomatoes and cook for another minute then remove all the vegetables from the pan.

9. Pour the wine and chicken broth into the pan and cook for 5 minutes, scraping the bottom of the pan.

10. Reduce the heat to medium-low and pour in the cream and whisk constantly.

11. Cook sauce until it thickens then season with salt, pepper, and cayenne pepper.

12. Add the chicken and vegetables to the sauce and cook for 2 minutes.

13. Add the drained fettuccine and toss to combine.

14. Top with chopped parsley before serving.

[] Lasagna Roll-Ups

Servings: 5

What you need:

10 whole wheat lasagna noodles

24-oz marinara sauce

1 tbsp olive oil

2 cloves garlic, minced

5 cups fresh spinach, roughly chopped

1 cup low-fat ricotta cheese

1 1/2 cups part-skim shredded mozzarella

1/2 cup low-fat cottage cheese

1 egg

1 tsp dried oregano

Sea salt, to taste

1/2 tsp black pepper

1/4 cup grated parmesan cheese

What to do:

1. Preheat your oven to 425 degrees.

2. Cook the lasagna noodles al dente, about 8 minutes.

3. Pour 1 1/4 cup of the marinara sauce into the bottom of a 9×13 baking dish.

4. In a saucepan over medium heat, sauté the garlic in olive oil for 1 minute. Add in the chopped spinach and cook until wilted, 2-3 minutes.

5. In a large bowl, mix together the garlic, spinach, ricotta, 1 cup of mozzarella, cottage cheese, egg, oregano, salt, and pepper.

6. Lay a large sheet of parchment paper out on your counter and lay the lasagna noodles on top of it.

7. Spread 1/4 cup of the cheese/spinach mixture over each noodle.

8. Roll each noodle up.

9. Place the rolls seam side down in the prepared baking dish.

10. Evenly spread the rest of the marinara sauce over the rolls.

11. Sprinkle the rolls with the remaining mozzarella and the parmesan cheese.

12. Cover with foil and bake for 20 minutes.

[] Eggplant Pasta

Serves: 6-8

What you need:

1 lb shell pasta

2 medium zucchini, shredded

1 cup pesto

2 eggplants, thinly sliced

Non-stick spray

2 cups shredded mozzarella cheese

1/4 cup shredded parmesan cheese

1 1/2 cups cherry tomatoes, cut in half

What to do:

1. Preheat your oven to 350 degrees F.

2. Cook the pasta in a large pot according to package directions BUT remove them from the heat just before they are completely cooked. Drain the pasta and put it back in the pot.

3. Add the zucchini and pesto to the pot and combine with the pasta.

4. Line two baking sheets with parchment paper and arrange the eggplant slices in a single layer. Bake for 10 minutes.

5. Pour the pasta mixture into a large baking dish.

6. Top pasta mixture with eggplant slices.

7. Sprinkle cheese on top of eggplant slices.

8. Top cheese with tomatoes.

9. Bake for 45 minutes then serve!

[] Black Bean Lasagna

Serves: 8-10

What you need:

2 15-oz cans black beans, drained and rinsed

8 oz no boil lasagna noodles

16 oz ricotta cheese or tofu ricotta cheese

1 28-oz can of fire-roasted diced tomatoes

1 12-oz can tomato paste

1 tbsp dried oregano

2 tsp salt

1/2 tsp black pepper

1/4 tsp garlic powder

1 small yellow onion, diced

What to do:

1. Preheat your oven to 350 degrees F.

2. Pour the fire-roasted tomatoes, tomato paste, garlic powder, salt, pepper, oregano, onions, and drained black beans to a large saucepan over medium-high heat. When the mixture begins to boil, reduce heat and let simmer for 30 minutes.

3. Spread 1/2 cup of the sauce into the bottom of a 9×13 inch baking pan.

4. Layer the noodles on top of the sauce.

5. Spread another 1/2 cup of the sauce on top of the noodles.

6. Spread 1/3 of the ricotta cheese on top of the sauce.

7. Repeat the layers twice.

8. Bake for 45 minutes.

9. Slice then serve.

[] Vegetable Garden Rotini

Serves: 8-10

What you need:

1 jar Alfredo sauce

1 box garden rotini

1 tbsp olive oil

1 bunch asparagus, ends removed and chopped

Juice from one lemon

2 cups fresh spinach

1 cup corn kernels

1 zucchini, diced

1 cup broccoli florets

Parmesan cheese

What to do:

1. Cook the garden rotini according to package directions. Drain and set aside.

2. In a large saucepan, heat the olive oil over medium-high heat. Add in the chopped asparagus and lemon juice. Cook for 5-8 minutes.

3. Add in the zucchini, broccoli, and corn. Cook and stir for 5 minutes.

4. Add the spinach to the saucepan and cook for a couple minutes or until it is wilted.

5. Add the garden rotini to the vegetables and stir together.

6. Pour the Alfredo sauce into the saucepan and mix well.

7. Cook for 5-10 minutes or until sauce is heated completely.

8. Serve topped with parmesan cheese.

[] Lasagna

Servings: 8-10

What you need:

2 to 3 lbs. ground beef, cooked and drained

1 large can of prepared spaghetti sauce

1/2 tsp garlic powder

1 tsp minced onions

Salt & pepper to taste

1 container Ricotta cheese

1/2 block of cream cheese

1 1/2 cups mozzarella cheese

3/4 cup cheddar cheese

1/2 cup parmesan cheese

3 eggs

1 1/2 tbsp parsley

1/4 cup water

Oven ready lasagna noodles

What to do:

1. Mix together the cooked ground beef, spaghetti sauce, garlic powder, onions, salt and pepper. Stir and cook over medium high heat until heated through (about 5 minutes).

2. In separate bowl mix together the Ricotta cheese, cream cheese, the parmesan cheese, 1/2 cup of the mozzarella cheese, and 1/4 cup of the cheddar cheese, eggs and parsley.

3. In your lasagna pan spread a layer of the meat sauce, then a layer of lasagna noodles (uncooked), pour on half of the water, then a layer of the cheese mixture, topped with 1/2 cup of mozzarella cheese and 1/4 cup of cheddar cheese. Repeat layers.

4. Cover with foil and bake at 350 degrees for at least one hour.

[] Chicken Parmesan Bake

Servings: 8-10

What you need:

1 12-oz box of penne pasta

2 cups cooked shredded chicken

1 cup parmesan cheese

2 cups mozzarella cheese

Salt and pepper, to taste

25 oz tomato sauce

3 cloves garlic, minced

1 cup chopped fresh basil

What to do:

1. Preheat your oven to 350 degrees F.

2. Cook and drain the pasta according to package directions. Put the pasta back in the same pot they were cooked in.

3. Add the chicken, tomato sauce, half of the basil, salt, pepper, and garlic to the pot and stir together well.

4. Pour half of the pasta into a 9×13 baking dish.

5. Sprinkle 1 cup of mozzarella on top of the pasta.

6. Pour the other half of the pasta on top of the cheese.

7. Sprinkle the remaining cheeses on top of the pasta.

8. Bake for 30 minutes.

9. Add the rest of the basil and serve.

[] Spinach Mushroom Linguine

Servings: 4

What you need:

8 oz linguine pasta

3 tbsp flour

1 cup chicken broth

1 cup whole milk

1/2 tsp salt

1/2 tsp pepper

3 tbsp olive oil

8 oz mushrooms, sliced

2 cloves garlic, minced

1 cup grated parmesan cheese

2 cups spinach leaves, roughly chopped

What to do:

1. Cook and drain the pasta according to package directions.

2. In a small bowl, whisk together the flour, chicken broth, milk, salt, and pepper. Set aside.

3. In a large skillet over medium heat, add the olive oil.

4. Sauté the sliced mushrooms in the heated oil for 5 minutes.

Add the garlic and sauté for 2 minutes.

5. Whisk the flour mixture into the mushroom and garlic. Cook for 4 minutes.

6. Stir the cheese into the mixture.

7. Stir in the spinach until it begins to wilt.

8. Add the drained pasta to the skillet and toss to coat.

[] Veggie Fajita Pasta

Servings: 4

What you need:

16 oz linguine, cooked and drained

28-oz crushed tomatoes

8-oz vegetable stock

2 tbsp hot sauce

1 red onion, thinly sliced

8 cloves garlic, minced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1/2 tsp red pepper flakes

1 tsp cumin

3/4 tsp chili powder

1/4 tsp oregano

2 tbsp cilantro

3 tbsp olive oil

Salt and pepper, to taste

2 1/2 cups water

What to do:

1. In a very large pot, stir together all of the ingredients until boiling. Cook for 10 minutes, stirring occasionally.

2. Season with more salt and pepper if desired.

[] Creamy Spaghetti Bake

Servings: 4-6

What you need:

1 lb ground beef

1 large jar spaghetti sauce

8 oz cream cheese

1/4 cup sour cream

1 cup cottage cheese

1 stick of butter

16 oz spaghetti noodles

1 cup shredded cheddar cheese

What to do:

1. Preheat your oven to 350 degrees F.

2. Boil the pasta according to package directions BUT take off 2 minutes from the boiling time. You want the pasta to be al dente. Drain and set aside the pasta.

3. In a large bowl, mix together the cream cheese, sour cream, and cottage cheese with a mixer.

4. Brown and drain the ground beef.

5. Add the spaghetti sauce to the ground beef and stir well.

6. Cut the butter into thin slices and place half of the slices in the bottom of a 9×13 baking dish.

7. Pour half of the spaghetti noodles into the pan and spread evenly.

8. Microwave the cream cheese mixture for 30 seconds then pour it on top of the noodles. Spread evenly.

9. Pour the rest of the noodles on top of the cream cheese mixture. Add the rest of the butter slices on top of the noodles.

10. Pour the spaghetti and meat sauce over the noodles.

11. Bake for 30 minutes.

12. Top with cheese then serve.

[] Roasted Garlic Tortellini

Servings: 4-6

What you need:

2 heads garlic

2 tsp olive oil

2 tbsp olive oil

1 cup heavy cream, divided

1/3 cup sour cream

1 cup parmesan cheese, divided

Salt and pepper, to taste

1 14-oz container of tortellini

3 tbsp butter

1/4 cup fresh chopped parsley

What to do:

1. Slice off the entire top end of the garlic heads (not the root end). Form a small bowl with tin foil and place both garlic heads in it. Drizzle 1 tsp of olive oil over each garlic head. Pinch together the top of the foil bowl over the garlic. Bake at 350 degrees for 1 hour. Let cool.

2. In a blender, pulse the 2 heads of roasted garlic cloves (squeeze them out of the heads), olive oil, and 1/4 cup heavy cream until smooth. Pour in the remaining heavy cream, the sour cream, and 1/2 cup of parmesan cheese. Season with salt and pepper and blend for 45 seconds. Set aside. This is the sauce.

3. In a large skillet, melt the butter. Add in the tortellini and toss to coat.

4. Pour the sauce over the tortellini. Cook over medium heat for 10 minutes, stirring every couple of minutes.

5. Sprinkle in the rest of the cheese and the parsley before serving.

[] The Best Macaroni and Cheese

Servings: 6-8

What you need:

16-oz elbow macaroni

1 stick of butter

1/2 cup of flour

A pinch of cayenne pepper

1/2 tsp smoked paprika

1/2 tsp freshly ground black pepper

1 tsp salt

4 cups half and half

4 cups shredded cheddar cheese

3 tbsp butter, melted

1 cup panko bread crumbs.

What to do:

1. Spray a 9×13 inch baking dish with nonstick spray and preheat your oven to 400 degrees F.

2. In a small bowl, mix together the flour, cayenne pepper, smoked paprika, pepper, and salt.

3. In a large pot, boil the macaroni according to package directions. Drain and set aside.

4. In a large saucepan, melt the butter over medium heat.

5. Add the flour mixture into the melted butter. Whisk until smooth.

6. Add in the half and half, 1/2 cup at a time, stirring well after each addition. Stir until the mixture begins to thicken.

7. Reduce heat to low and cook for 5 minutes, stirring occasionally.

8. Remove saucepan from heat and stir in the cheddar cheese until melted.

9. Add the cooked and drained macaroni to the cheese sauce and stir well.

10. Pour the macaroni and cheese into the prepared baking dish.

11. Sprinkle the panko crumbs over the macaroni and cheese evenly.

12. Drizzle with melted butter.

13. Bake for 20 minutes.

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Delicious and Easy Pasta Recipes

Delicious and Easy Pasta Recipes Are you looking for some delicious pasta recipes to impress friends and family? Look no further. Hannie P. Scott has created a list of some of the best pasta recipes known to man. They are simple and easy to prepare. These are pasta recipes you will LOVE! Your Problems Have Been Solved ==> EASY, STEP-BY-STEP RECIPES! Check out some of the mouth-watering recipes from this cookbook below! -Chicken Spaghetti -Mexican Chicken Spaghetti -Chicken Noodle Soup -Pasta Salad -Macaroni Salad -Ramen Noodle Salad -Chinese Chicken Salad -Minestrone -Onion Chicken Noodle Casserole -Beef Macaroni and Cheese -Chicken Alfredo -Crock Pot Chicken Noodle Soup -Cajun Chicken Pasta -Lasagna Roll-Ups -Eggplant Pasta -Black Bean Lasagna -Vegetable Garden Rotini -Lasagna -Chicken Parmesan Bake -Spinach Mushroom Linguine -Veggie Fajita Pasta -Creamy Spaghetti Bake -Roasted Garlic Tortellini -The Best Macaroni and Cheese Best-Selling Author, Hannie P. Scott Hannie P. Scott is a best-selling author that knows a thing or two about cooking! Cooking and experimenting with foods is her life passion. Driven by her desire for cooking for others (and herself), Hannie spends a lot of time in the kitchen! She enjoys sharing her love of food with the world by creating "no-nonsense" recipe books that anyone can use. You can find lots of cooking advice, recipes, and tips on her blog (see author page for link). Scroll up and click 'buy' to enjoy these delicious today!

  • Author: Hannie P. Scott
  • Published: 2015-11-19 22:40:34
  • Words: 4597
Delicious and Easy Pasta Recipes Delicious and Easy Pasta Recipes