Caesar Pesto Pasta Salad I love pasta salads and this one is especially good by itself or as a side dish with hamburgers. Caesar Pesto Pasta Salad Print Prep time 20 mins Total time 20 mins Author: Marsha Powell Recipe type: Salad Cuisine: […]
Shrimp Mardi Gras Pasta
This is really good. I’ll have to figure out how to make it in my Instant Pot. If you don’t have the shrimp, you can always use crab or crawfish.
- 1 pound fettuccine
- 2 Tablespoons olive oil
- 1 pound whole raw shrimp, peeled and deveined
- 1 large link spicy andouille sausage, sliced
- 1 Tablespoon Cajun/Creole seasoning
- ½ cup butter
- 1 whole yellow bell pepper, seeded and diced
- 1 whole red bell pepper, seeded and diced
- 3 tablespoons green onions, chopped
- 1 cup sliced mushrooms
- 2 tablespoons minced garlic
- ½ cup diced roma tomatoes
- 2 cups low sodium chicken broth
- ½ cup white wine
- 2 Tablespoons lemon juice
- 1 cup heavy cream
- for garnish: chopped green onions and Parmesan cheese
- Cook pasta according to package directions. Drain when pasta is still al dente. While the pasta is cooking, continue with the following steps.
- In a large saucepan over medium heat, add the olive oil, shrimp, andouille sausage and Cajun seasoning. Cook until the shrimp turns pink, about 90 seconds per side, flipping half way through. Set aside in the bowl and use the same pan for the next step.
- In a large saucepan over medium heat, add the butter, bell peppers, green onions and mushrooms. Cook for 5 minutes. Add minced garlic and tomatoes, cook for 3 minutes longer. Transfer to a bowl and set aside. Use the same pan for the next step.
- Turn heat up to high. Add the chicken broth, wine and lemon juice. Cook for 5 minutes. Turn heat to low and add the cream, stirring constantly.Cook for several minutes to thicken. Add back the cooked shrimp and vegetables and stir well to combine. Cook for 2 minutes to heat everything through. Taste for seasoning. Toss with hot pasta and garnish with chopped green onions and if desired, grated Parmesan cheese.
Queso Taco Casserole
I love casseroles. They’re so quick and easy to put together. And then, you most always have leftovers.
- 1 lb. ground beef
- 1 small onion, chopped
- 1 bottle (8 ounces) thick taco sauce
- ¾ cup water
- 1 can (4 ounces) chopped green chilies
- 1 package (1.25 ounces) taco seasoning mix
- 12 ounces rotini pasta, cooked al dente
- 2 cups crushed taco shells or tortilla chips
- 2 cups shredded Cheddar cheese
- Toppings: chopped tomatoes, sliced green onion, sour cream
- Preheat oven to 375 degrees F. Grease an 11 x 7-inch baking dish.
- Cook the ground beef and onion in a large skillet until beef is browned; drain.
- Stir in taco sauce, water, chilies and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes.
- Layer half the rotini on bottom of baking dish. Cover with half the meat mixture. Sprinkle with half the cheese. Repeat with remaining ingredients. Top with crushed tortilla chips.
- Bake for 20 to 25 minutes or until bubble and cheese is melted.
- Garnish with desired toppings.
- Note: I usually add more cheese on top of the crushed tortilla chips about 10 minutes before it's done.
Four Cheese Pasta with Chicken
This is one of my favorites. I used a tubular pasta instead of the penne. My picture doesn’t show the tomatoes because I didn’t have all that’s called for. I skipped the breadcrumb topping.
- 3 tbsp light margarine
- 1 1⁄2 cup onion, chopped
- 3 clove garlic, minced (about 1½ tsp)
- 1 1⁄2 tsp ground cumin
- 1 1⁄2 tsp ground coriander
- 1⁄4 cup unbleached all-purpose flour
- 2 cup low-fat milk
- 1 large jalapeno pepper, seeded and chopped
- 1⁄4 tsp cayenne pepper
- 1 1⁄2 tsp salt
- 2 cup canned diced tomatoes, undrained
- 1⁄2 cup part-skim mozzarella cheese, grated
- 1⁄2 cup low-fat cheddar cheese, grated
- 1⁄2 cup low-fat swiss cheese, grated
- 2 cup cooked boneless, skinless chicken breast, chopped
- 1 lb penne pasta, cooked and drained
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup dry bread crumbs
- Preheat oven to 350 degrees F (175 degrees C).
- Melt margarine in a large saute pan, then add onion, garlic, cumin, and coriander.
- Cook for 2 to 3 minutes, stirring often, or until the onion is soft.
- Mix in flour and cook the mixture over moderate heat for 1 minute, stirring constantly.
- Using a wire whisk, slowly incorporate the milk into the onion mixture until the flour and milk are blended.
- Bring to a boil, lower the heat to a simmer, and stir in jalapeno pepper, cayenne pepper, salt, and tomatoes with their juice.
- Simmer for 15 minutes.
- Remove the pan from the heat and stir in mozzarella cheese, cheddar cheese, and swiss cheese, blending until well mixed.
- Combine sauce, cooked pasta, and chicken in a large bowl.
- Transfer mixture to a 13 x 9 inch baking dish sprayed with cooking spray.
- In a small bowl, mix together parmesan cheese with bread crumbs.
- Sprinkle the parmesan topping over the pasta.
- Bake for 30 to 35 minutes or until the crumb topping is golden brown.
Beefy Cheesy Tortellini Bake
This is a nice change from all those holiday leftovers. The kids will love it.
- 1 lb. ground beef
- 3 cloves garlic, minced
- ½ tsp. garlic powder
- ¾ tsp. basil
- ½ tsp. parsley
- ¼ tsp. oregano
- ¼ tsp. thyme
- pinch red pepper flakes
- salt & pepper, to taste
- 24 ounces marinara sauce
- 22 ounces frozen tortellini, thawed
- 8 ounces mozzarella
- 2 Tbsp. Parmesan
- Heat oven to 350 degrees F. Grease a 3 quart casserole dish.
- Brown ground beef and garlic. Drain. Season with herbs, salt and pepper.
- Stir sauce into ground beef. Remove from heat. Add half the mozzarella; mix in tortellini. Pour into casserole dish. Top with remaining mozzarella and Parmesan.
- Cover with foil. Bake for 20 minutes.
- Remove foil and bake another 20 minutes.
Crab Pasta Salad
I love this pasta salad. It calls for Spike seasoning. It’s a salt-free seasoning. You can find it at Walmart or on Amazon.
- 1 lb medium pasta shells
- 1 pound package imitation crab meat cut bite size
- 1 can medium black olives sliced
- 1 medium red bell pepper diced
- 3 or 4 green onions sliced thin about two inches into the green
- 3 stalks of celery diced
- 1½ cups plain non fat yogurt (see note)
- ¼ cup fat free mayonnaise
- ½ TBSP Spike (found in the spice aisle)
- 1 tsp celery salt
- 1 TBSP yellow mustard
- ½ TBSP soy sauce
- ¼ cup Italian vinaigrette salad dressing (see note)
- Cook pasta according to package instructions. Drain and rinse with cold water.
- In a very large bowl, mix the pasta, crab, olives, red peppers, green onions, and celery.
- In a small bowl, whisk together the yogurt, mayo, Spike, celery salt, yellow mustard, soy sauce, and salad dressing.
- Pour the dressing over the pasta and veggies and stir to combine. Refrigerate at least two hours before serving.
- NOTE: Do not use Greek yogurt. It's too thick. The creator of this recipe recommended using Seven Seas Viva Italian dressing. You can also substitute the Spike seasoning with Old Bay. Personally, I use real crab meat instead of the imatation.
Pasta Beef Cobbler
I’m not in the habit of using convenience foods. They usually have too much salt and more preservatives then I care to think about. But, this recipe is an easy week night supper.
I always serve this with a green salad or a green veggie.
- 1 lb. lean ground beef
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- ¼ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. seasoned salt
- 3½ cups hot water
- ½ cup milk
- 1 package hamburger helper beef pasta
- ¼ cup packed brown sugar
- ¼ cup barbecue sauce
- 2 Tbsp. ketchup
- 1½ cups Bisquick baking mix
- 1 cup milk
- 2 eggs
- Heat oven to 375 degrees F. In a 10-inch skillet, cook beef, onion, bell pepper, salt, pepper and seasoned salt over medium heat, stirring occasionally, until beef is brown; drain.
- Stir in hot water, ½ cup milk and the sauce mix. Stir in brown sugar, barbecue sauce and ketchup. Heat to boiling, stirring occasionally. Spoon beef mixture into ungreased rectangular baking dish, 13 x 9 x 2-inches; stire in uncooked pasta. Set aside.
- In medium bowl stir Bisquick mix, 1 cup milk and the eggs until blended. Pour evenly over beef mixture.
- Bake cobbler for 30 to 35 minutes or until light golden.
- Note: I usually leave out the plain salt. To me, you really don't need it.
[lt_recipe name=”Ham Tetrazzini” servings=”6″ prep_time=”30M” cook_time=”30M” total_time=”1H” difficulty=”Fairly Easy” summary=”I’ve made this ahead of time and set the casserole in the fridge. Let it sit out for about a half hour to warm before putting it in the oven.” print=”yes” image=”https://thebellyrules.com/wp-content/uploads/2018/07/HamTetrazzini-300×243.jpg” ingredients=”5 Tbsp. butter;1/2 lb. […]