Hunger Busters/Main Meals/Pasta/Recipes

ONE POT PASTA BEEF STEW

1 cup Mafalda (Mini Lasagna), Egg Noodles, or Medium Shells, uncooked
450g Lean Beef cut into 1-inch cubes
1/2 large Onion, chopped
2 Carrots, scraped and sliced diagonally into 3/4-inch thick ovals
1/2 Sweet Red Pepper cut into 1/2-inch strips
1 cup small fresh Mushrooms, cleaned
2 Tomatoes, cut into wedges
1 cup Red Wine
1 Bay Leaf
1/4 cup chopped fresh Parsley
1/4 tsp Hot Red Pepper flakes
1/2 tsp Salt
1/4 tsp black Pepper
1 cup frozen Peas, thawed

In a large heavy pot, combine beef, onion, carrots, red pepper, mushrooms,
tomatoes, wine, bay leaf, parsley and red pepper flakes.
Cover and simmer over low heat for 1 ½ hours, stirring occasionally.
Stir in salt, black pepper and pasta. Cover and cook 10 minutes, stirring occasionally.
Add peas and stir to mix. Serve hot.

Serves 4-5

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CHICKEN PASTA

4 Chicken Breasts - diced up into bite size pieces
1 bunch of Broccoli - diced up into bite sized pieces
5 to 10 Garlic cloves - minced or pressed
Basil & Oregano- to taste (approx. 1/2 tsp each)
½ & ½ - 1 med carton
4 large ripe Tomatoes
275g small Shell Pasta
Olive Oil
grated Parmesan cheese - to taste

Start water boiling for pasta and add pasta when boiling, cook until done and then drain.
Cook broccoli (I steam fresh - or follow frozen package directions)
Brown chicken pieces in olive oil, add tomatoes and garlic, simmer for
approx 3 minutes, add basil and oregano, simmer again for 2 to 3 minutes.
Add ½ & ½ simmer again for 3 to 7 minutes, add pasta and parmesan cheese,
stir well and serve.
Its great served with french or garlic bread and a salad.

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CHINESE CHICKEN PASTA SALAD

2 cups shredded cooked Chicken Breast (about 1 pound skinned, boned chicken breast)
2 cups cooked Radiatore (short, fat rippled pasta), cooked without salt or fat
1½ cups (1/2 inch) diagonally sliced fresh Ssnow Peas
1/2 cup diced Red Bell Pepper
1/4 cup sliced green Onions
225g can sliced Water Chestnuts, drained
1/3 cup plain low-fat Yogurt
2½ tbs low-sodium Soy Sauce
2 tbs reduced-calorie Mayonnaise
1/4 tsp Pepper
1/8 tsp ground ginger
1 tbs plus 2 tsp slivered Almonds, toasted

Combine first 6 ingredients in a large bowl; toss gently, and set aside.
Combine yogurt and next 4 ingredients in a bowl; stir well.
Add to chicken mixture; toss gently to coat. Sprinkle with toasted slivered almonds.

Yield: 4 servings (serving size: 1½ cups)

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FETTUCCINI PICCATA

450g package uncooked Fettuccine
1/3 cup Olive Oil
1/4 cup Capers, drained
1/4 cup White Wine
1/2 cup prepared Pesto
2 cloves Garlic, minced
1/2 cup sliced black Olives
1 tablespoon Lemon Juice
1/2 cup Cottage Cheese
Salt and coarsely ground Pepper to taste
freshly grated Parmesan cheese

Cook pasta according to package directions: drain and return to pan to keep warm.
In a small saucepan over medium-high heat, heat olive oil, capers, white wine,
pesto, and garlic 1 minute or until aromatic; stir in black olives, lemon juice, and cottage.
Remove from heat and pour over pasta; toss to coat thoroughly.
Season with salt and pepper.
Transfer onto individual serving plates and garnish with parmesan cheese.

Makes 4 servings

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CREAMY CHICKEN AND MUSHROOM FETTUCCINE

1 1/3 cup Fettuccine, uncooked
225g boneless, skinless Chicken Breasts, cut into 1/2-inch cubes
1 cup Mushrooms, sliced
1/2 cup diced Red Bell Pepper
1 ½ cups low-fat Mayonnaise
3/4 cup Skim Milk
1/4 cup Parmesan cheese
3 tbs minced fresh Basil or 1 tsp dried Basil
1 tsp coarsely ground black Pepper
1/2 tsp Paprika

Prepare pasta according to package directions.
Coat a large skillet with cooking spray.
Add chicken and saute over medium-high heat, stirring frequently,
until chicken is golden brown and cooked through, about 4 minutes.
Remove chicken from the pan. Recoat the skillet with cooking spray.
Add the mushrooms and red pepper; saute until tender, about 5 minutes.
Combine the mayonnaise, milk, cheese, basil, pepper and paprika in a small bowl.
Add to the vegetables in the skillet. Add the chicken to the skillet.
Stir constantly, and heat over medium-low heat until thoroughly heated.
When pasta is done, drain and return it to the pot.
Add the contents of the skillet to the pot and mix well. Serve immediately.

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GARDEN FRESH PASTA

1 (450g) package uncooked Egg Noodles
2 tbs Olive Oil
1 Red Bell Pepper, cored, seeded, and cut into thin strips
3 to 4 cloves Garlic, minced
1 medium yellow summer Squash, halved lengthwise and cut into ½" pieces
2 cups Sugar snap peas or snow pea pods
2 cups Vegetable Broth
1/3 cup snipped or chopped assorted fresh herbs (Tarragon, Thyme, Dill, and Basil)
Salt and coarsely ground Pepper to taste
crumbled Feta cheese

Cook pasta according to package directions; drain and return to pan to keep warm.
In a large saucepan over medium-high heat, heat olive oil. Add bell pepper,
garlic, squash, sugar peas or pea pods, and vegetable broth; bring to a boil. Reduce
heat to low and simmer, stirring occasionally, 4 to 5 minutes or until vegetables are crisp
and tender. Stir in herbs of your choice; season with salt and pepper.
Remove from heat and pour over pasta; toss to coat evenly.
Transfer onto individual serving plates. Garnish with feta cheese.

Makes 6 servings.

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FAT-FREE POTATO GNOCCHI

2 lbs large baking Potatoes
1 cup whole wheat pastry Flour
1/2 tsp Salt
2 cups Pasta Sauce

Gnocchi are little dumplings that are eaten like pasta.
Flour gnocchi are good, but potato gnocchi are superb.

Steam the potatoes in their skins until tender.
When they are cool enough to handle, peel and mash.
Immediately add the flour and salt. Knead on a lightly floured board until smooth.
Sprinkle on a little more flour if the dough sticks.
Form into rolls about the thickness of your thumb.
Cut into ¾ inch sections and press down lightly with a fork.
Bring a large pot of lightly salted water to a boil.
Add the gnocchi and boil until they rise to the top, about 5 minutes.
Like all pasta, gnocchi should not be crowded in the pot,
so cook them in several batches if necessary.
Drain and place in a warm bowl. Mix the gnocchi with enough sauce to thoroughly coat them.
Extra sauce can be added at the table according to taste.

Servings: 4

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POTATO GNOCCHI

5 lb Potatoes
2 cups Flour (approximately)
6 qts boiling Water
3 tbs Salt
4 cups Tomato sauce
4 tbs grated Parmesan cheese

Boil potatoes until well done. Cool a little, peel and mash thoroughly.
Place on floured board and mix well with flour.
Some potatoes will require more flour than others. Knead potato dough well.
Roll into finger-thin roll & cut into 2 inches long. Press each piece lightly with fork tines.
Place about 20 gnocchi in boiling salted water.
When then come to surface, remove from water with strainer and place in serving dish.
Keep water boiling briskly, repeat until all gnocchi are cooked.
Add sauce, mix well, sprinkle with Parmesan cheese and serve.

Servings: 6

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POTATO GNOCCHI

1 kg boiling Potatoes -or- 5 ½ cups Mashed Potatoes
3/4 cup Flour (or more as necessary)
5 egg Yolks
1/8 tsp Nutmeg
1 tsp Salt
white Pepper to taste
1/3 cup Olive Oil

USING UNCOOKED POTATOES:
Boil them unpeeled, in salted water until soft, or cook them in a microwave
according to oven directions or bake in a conventional oven.
Drain boiled potatoes. Peel potatoes when they are cool enough to handle and
puree them through a food mill or potato ricer while still warm
(do not use a blender or food processor for this because
it excites the gluten in the potato and makes a sticky mess).

IF USING LEFTOVER MASHED POTATOES:
place in a small pot and heat them until they are warm.
Transfer potatoes to a mixing bowl, add the egg yolks and mix.
Add nutmeg, salt, pepper and 3/4 cup of flour.
Knead together and add the remainder of the flour if necessary, bit by bit,
kneading until a slightly sticky consistency is attained.
Lightly dust a work surface with flour.
Form the dough into sausage-like rolls about the thickness of your thumb.
Cut into pieces about 1 inch in length.
Using a fork, flatten the pieces so that the tines leave an imprint in the gnocchi.
Keep a glass of water nearby to clean the fork.
Meanwhile, fill a 3-quart pot with salted water and bring to a boil.
Reduce heat so that the water is boiling at a gentle roll.
Drop the gnocchi into the boiling water, about 16 at a time.
They will sink to the bottom but will rise to the surface after a minute or so.
Continue to cook for another 15 seconds. Immediately remove with a slotted spoon to a colander.
Sprinkle with a little olive oil, mix gently and transfer to a heated platter.
Continue until all the gnocchi are cooked.
Serve the gnocchi ungarnished as a side accompaniment to roasted meats or poultry.

Servings: 8

THE ULTIMATE LASAGNA

1kg Ground Chuck or Round
350g can Tomato Paste
800g can Tomato Sauce
1/2 Onion, sliced
16 Lasagna noodles, cooked
450g carton Cottage Cheese
450g carton Ricotta Cheese
1 Egg
2 packages sliced Mozzarella cheese (4 slices each)
1 package sliced Provolone cheese
1/2 to 1 cup freshly grated Parmesan cheese
Salt
Pepper
Italian seasonings to taste

Cook noodles according to package directions.
Brown 2 pounds ground chuck or round, add onion about halfway through. Drain.
Add tomato paste and mix. Add tomato sauce and spices. Simmer for at least 15 minutes.
Mix ricotta and cottage cheeses until blended. Add egg, stir until well blended.
Set aside. Put 1/5 meat mixture on the bottom of a 13-in. x 9-in. x 2-in. baking dish.
Cover with 4 noodles, overlapping edges. Spoon 1/3 cheese mixture over noodles.
Top with 4 slices mozzarella cheese. Cover cheese with another 1/5 of the sauce.
Repeat above directions. After last layer of noodles, you should still have some sauce left.
Put sauce over last layer of noodles, cover with provolone cheese and parmesan.
Bake in a 350F degree oven until cheese is golden.
This dish tends to boil over, especially with all the layers. It would be best to put some kind
of foil cookie sheet or just a layer of foil under the baking dish.

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LASAGNA

One 11x7x2-inch baking dish

2 Eggs
100g Lasagna noodles (8 noodles)
225g ground Beef
1 ½ cups thick Spaghetti Sauce
1 cup Cottage Cheese
3 tbs minced Green Onion
1 tbs minced Parsley
3/4 tsp Salt
225g Mozzarella cheese, thinly sliced
1/4 cup shredded Parmesan cheese

Cook noodles according to package directions adding 1 tbs butter or oil to water; drain.
Brown beef, breaking into pieces; drain excess fat.
Cover bottom of baking dish with thin layer of sauce; add beef to remaining sauce.
Beat eggs in medium bowl; blend in cottage cheese, green onion, parsley and salt.
In baking dish, layer in order half the following: noodles,
cottage cheese mixture, Mozzarella slices and sauce.
Repeat with remaining ingredients. Top with Parmesan cheese.
At this point, Lasagna may be baked or it may be covered and refrigerated for one or two days.
Bake at 350F degrees 30 to 35 minutes (slightly longer if refrigerated) or until bubbly.
Let stand 10 minutes before serving.

Spaghetti Sauce:
3 cloves Garlic, minced
3 tbs Olive Oil
800g can Tomato puree
350g can Tomato paste
1L Water (3 tomato paste can fulls)
1 tsp Salt
1 tsp Brown Sugar
1 tsp Basil
1/2 tsp Oregano
1/4 tsp Tarragon
Saute garlic in Olive oil.

Add remaining ingredients & simmer, uncovered, 1 ½ hours, stirring every 30 minutes.

Makes about 6 cups.

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PASTA WITH MEAT SAUCE

2 tablespoons Olive Oil
1 pound Ground Beef
1 large Onion, chopped
4 Garlic cloves, minced
1/4 cup chopped fresh Parsley
1 teaspoon dried Basil, crumbled
1 teaspoon dried Oregano, crumbled
1 teaspoon Paprika
750g can Italian plum Tomatoes, drained, chopped
225g can Tomato Sauce
1/2 cup Dry Red Wine
2 cups Fusilli or other short Pasta, freshly cooked
1 cup grated Parmesan

Heat oil in heavy large skillet over medium-high heat.
Add ground beef and cook until brown, breaking up with fork, about 3 minutes.
Using slotted spoon, transfer beef to plate.
Add onion and garlic to skillet and saute; until onion is tender, about 5 minutes.
Stir in parsley, basil, oregano and paprika and continue cooking 1 minute.
Return beef to skillet; add tomatoes, tomato sauce and wine. Reduce heat to medium-low.
Simmer until sauce is thick, about 30 minutes. (Can be prepared 3 days ahead.
Cover and refrigerate. Bring to simmer before continuing.)
Toss pasta with sauce and 3/4 cup grated Parmesan in large bowl.
Sprinkle remaining Parmesan over pasta.

6 Servings

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BAKED AMERICAN SPAGHETTI

1 cup Spaghetti, Linguine or Thin Spaghetti, uncooked
1 large Onion, chopped
1 Garlic clove, peeled and quartered
450g lean Ground Beef
400g can Tomatoes, undrained
275g can low-sodium Tomato Sauce
1 ½ cups Water, divided
2 tsp. Italian seasoning
1 ½ tsp Salt
¾ cup grated Cheddar or Monterey Jack cheese

In a large frying pan, cook onion, garlic and ground beef over
medium heat until beef is browned; drain.
Add tomatoes, tomato sauce, one cup of water, Italian seasoning and salt.
Simmer for 5 minutes, stirring occasionally.
While meat mixture is simmering, break spaghetti strands into three parts.
Place in an oven-proof casserole dish. Add another half cup of water and mix.
Add meat mixture and combine all ingredients.
Cover the casserole with aluminum foil and bake at 350ºF for 40 minutes.
Uncover casserole and bake for an additional 10 minutes.

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TORTELLINI WITH CHICKEN AND PESTO

Even easier: Use purchased pesto to help speed up the preparation.
2 large bunches fresh Basil (about 4 cups loosely packed leaves)
2/3 cup Olive Oil
2/3 cup grated Parmesan cheese
4 Garlic cloves
2 tbs Pine Nuts
2 cups fresh cheese Tortellini
2 cups diced cooked Chicken
Additional grated Parmesan cheese

Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper.
(Can be made 1 day ahead. Transfer to small bowl.
Press plastic wrap directly onto surface of pesto to seal. Cover; chill.)
Cook tortellini in large pot of boiling salted water until just tender but still firm to bite.
Drain, reserving 1/4 cup cooking water.
Combine tortellini, chicken and 1 cup pesto in heavy large skillet over medium heat.
Toss until mixture is heated through, adding reserved cooking water and
additional pesto by tablespoonfuls until sauce coats pasta.
Season to taste with salt and pepper. Transfer to bowl. Pass additional Parmesan.

4 SERVINGS

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EASY ITALIAN FETTUCCINI

250g Fettuccini pasta
1/2 cup salt-reduced Chicken Stock
2 cloves Garlic, thinly sliced
1/8 tsp crushed dried Chillis (optional)
1 ½ cups shredded fresh Basil
½ tsp Black Pepper
1/2 cup grated Parmesan Cheese
1/2 cup coarsely chopped Walnuts, toasted

Cook the pasta according to packet directions, but do not add salt.
While pasta is cooking, bring the stock to the boil in a medium pan, over medium heat.
Add garlic and dried chillis if used. Cook, stirring, for 2 minutes. Remove from heat.
Ladle out 1 cup of the pasta cooking water, add to the stock mixture.
Drain the pasta in a colander. Place pasta on a large serving platter
or in a large serving bowl. Add the stock mixture, basil, and black pepper,
toss gently until well combined. Sprinkle with Parmesan and walnuts and serve immediately.
NOTE : You may also add 1 cup of any of the following : steamed broccoli florets,
red or green capsicum cut into strips, thinly sliced zucchini, or chopped
fresh spinach. Or toss in 1 cup of skinned, diced cooked chicken breast.
Add these ingredients when heating the stock mixture.

Serves 4

Source : Quick, Light & Delicious

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CHICKEN PASTA BAKE

500g Chicken Breasts, cut into 2cm cubes
1 Carrot, chopped
1 Onion, chopped
1/4 cup Olive Oil
3 rashers Bacon, diced
1/3 cup Sour Cream
2 cups Pasta - shells, macaroni etc
440g tin Tomato Soup
1-2 cups grated Tasty Cheese

Preheat oven to 180C. Heat oil in deep frying pan, cook chicken until just cooked
(not browned), set aside and drain on kitchen paper. Reheat oil and fry
onion and bacon until tender. Add carrot and tomato soup and simmer for 10 minutes.
Cook pasta according to packet directions. Pour sauce mixture into a large bowl
and stir in sour cream, add chicken and cooked pasta and mix until combined.
Pour mixture into a 2 litre casserole dish and top with grated cheese.
Bake at 180C for 30 minutes or until golden.

Serves 4

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CREAMY MATRICIANA PASTA BAKE

1 tsp Canola Oil
300g Pasta - Spirals or Penne
100g mild Salami slices, cut into strips
1 Green Capsicum, diced
1/2 cup pitted Kalmata Olives, halved
575g jar DOLMIO Creamy Tomato Pasta Bake
1/2 tsp freshly chopped Chilli (optional)
1/2 cup shredded Mozzarella Cheese
1 cup Corn Flakes, crushed

Preheat oven to 200C. Lightly grease a 2 litre baking dish with oil.
Bring 6 cups of water to the boil in a large saucepan. Add pasta, return
to the boil and cook for 3 minutes. Drain well and place in prepared dish.
Heat a frying pan over medium heat. Add sliced salami and cook for 2 minutes,
tossing regularly, until salami has realeased some oil. Place salami in pasta dish and fry
capsicum in remaining oil for 2-3 minutes or until tender. Remove and add to pasta.
Add olives to pasta dish with pasta sauce and chilli if using. Toss ingredients together well.
In a separate bowl, combine cheese and crushed corn flakes. Sprinkle over pasta dish
and bake in preheated oven for 12-15 minutes, or until hot and topping is golden.

Serves 4

Source : Coles Great Meal Ideas

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