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Tag: pasta

Caesar Pesto Pasta Salad

Caesar Pesto Pasta Salad

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: […]

Instant Pot Five Cheese Ziti

Instant Pot Five Cheese Ziti

Instant Pot Five Cheese Ziti Anything with pasta, sauce and cheese is great! Instant Pot Five Cheese Ziti   Print Prep time 10 mins Cook time 8 mins Total time 18 mins   Author: Marsha Powell Recipe type: Entree Cuisine: Italian Serves: 6 Ingredients 16 […]

Shrimp Mardi Gras Pasta

Shrimp Mardi Gras Pasta

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.

Shrimp Mardi Gras Pasta
 
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Author:
Recipe type: Entree
Cuisine: Cajun
Serves: 6
Ingredients
  • 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
Instructions
  1. Cook pasta according to package directions. Drain when pasta is still al dente. While the pasta is cooking, continue with the following steps.
  2. 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.
  3. 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.
  4. 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.

 
Muffaletta Pasta Salad

Muffaletta Pasta Salad

Muffuletta Pasta Salad Most all of my Mardi Gras recipes came from neighbors when I lived on the Mississippi Gulf Coast. I was there for a few years and I learned all my Cajun cooking skills from the neighbor ladies.  Muffaletta Pasta Salad   Print […]

Mac & Cheese Egg Rolls

Mac & Cheese Egg Rolls

Mac & Cheese Egg Rolls I love egg rolls. So, to find them filled with something other than just Chinese ingredients is great.  I know that they’d work really well for a party.  There are usually 12 egg roll wraps in a package, so that’s […]

Queso Taco Casserole

Queso Taco Casserole

Queso Taco Casserole

I love casseroles. They’re so quick and easy to put together. And then, you most always have leftovers.

Queso Taco Casserole
 
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Author:
Recipe type: Casseroles
Cuisine: Mexican
Serves: 8
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees F. Grease an 11 x 7-inch baking dish.
  2. Cook the ground beef and onion in a large skillet until beef is browned; drain.
  3. 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.
  4. 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.
  5. Bake for 20 to 25 minutes or until bubble and cheese is melted.
  6. Garnish with desired toppings.
  7. Note: I usually add more cheese on top of the crushed tortilla chips about 10 minutes before it's done.

 
Kielbasa & Apple Pasta Bake

Kielbasa & Apple Pasta Bake

Kielbasa & Apple Pasta Bake Hubby and I love good kielbasa or smoked sausage. I will surely have to give this one a try. Kielbasa & Apple Pasta Bake   Print Prep time 30 mins Cook time 40 mins Total time 1 hour 10 mins […]

Italian Stuffed Shells

Italian Stuffed Shells

Italian Stuffed Shells I love these. But then I love Italian. You can always add meat to the sauce if you’d like.  I usually serve this with a big green salad and garlic bread. Italian Stuffed Shells   Print Prep time 20 mins Cook time […]

Four Cheese Pasta with Chicken

Four Cheese Pasta with Chicken

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. 

Four Cheese Pasta with Chicken
 
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Author:
Recipe type: Entree
Cuisine: American
Serves: 10
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt margarine in a large saute pan, then add onion, garlic, cumin, and coriander.
  3. Cook for 2 to 3 minutes, stirring often, or until the onion is soft.
  4. Mix in flour and cook the mixture over moderate heat for 1 minute, stirring constantly.
  5. Using a wire whisk, slowly incorporate the milk into the onion mixture until the flour and milk are blended.
  6. Bring to a boil, lower the heat to a simmer, and stir in jalapeno pepper, cayenne pepper, salt, and tomatoes with their juice.
  7. Simmer for 15 minutes.
  8. Remove the pan from the heat and stir in mozzarella cheese, cheddar cheese, and swiss cheese, blending until well mixed.
  9. Combine sauce, cooked pasta, and chicken in a large bowl.
  10. Transfer mixture to a 13 x 9 inch baking dish sprayed with cooking spray.
  11. In a small bowl, mix together parmesan cheese with bread crumbs.
  12. Sprinkle the parmesan topping over the pasta.
  13. Bake for 30 to 35 minutes or until the crumb topping is golden brown.

 

 

Creamy Shrimp with Angel Hair Pasta

Creamy Shrimp with Angel Hair Pasta

Creamy Shrimp with Angel Hair Pasta Shrimp is not one of my favorites, but it goes well with this. Of course, you could always use chicken. Creamy Shrimp with Angel Hair Pasta   Print Prep time 20 mins Cook time 20 mins Total time 40 […]

BLT Pasta Salad

BLT Pasta Salad

BLT Pasta Salad I love my pasta and I love my salads. This is perfect. I substituted bow tie pasta for the shells because that’s what I had on hand.  BLT Pasta Salad   Print Prep time 15 mins Cook time 10 mins Total time […]

Beefy Cheesy Tortellini Bake

Beefy Cheesy Tortellini Bake

Beefy Cheesy Tortellini Bake

This is a nice change from all those holiday leftovers.  The kids will love it.

Beefy Cheesy Tortellini Bake
 
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Author:
Recipe type: Casserole
Cuisine: Italian
Serves: 6
Ingredients
  • 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
Instructions
  1. Heat oven to 350 degrees F. Grease a 3 quart casserole dish.
  2. Brown ground beef and garlic. Drain. Season with herbs, salt and pepper.
  3. 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.
  4. Cover with foil. Bake for 20 minutes.
  5. Remove foil and bake another 20 minutes.

 
Noodle Pudding

Noodle Pudding

Noodle Pudding I’d never had this until our landlady gave me this recipe. I’ve been hooked ever since. Noodle Pudding   Print Prep time 20 mins Cook time 25 mins Total time 45 mins   Author: Marsha Powell Recipe type: Side Dish Cuisine: Jewish Serves: […]

Manicotti Cheese Bake

Manicotti Cheese Bake

Manicotti Cheese Bake The only problem I have with making these is filling them. It can be messy. But, I knew a lady who gave me a tip on filling these easier.  Use a decorator’s bag without a tip. Fill it up with the filling […]

Crab Pasta Salad

Crab Pasta Salad

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.

Crab Pasta Salad
 
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Adapted from Lisa at wineandglue.com
Author:
Recipe type: Seafood
Cuisine: American
Serves: 6
Ingredients
  • 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)
Instructions
  1. Cook pasta according to package instructions. Drain and rinse with cold water.
  2. In a very large bowl, mix the pasta, crab, olives, red peppers, green onions, and celery.
  3. In a small bowl, whisk together the yogurt, mayo, Spike, celery salt, yellow mustard, soy sauce, and salad dressing.
  4. Pour the dressing over the pasta and veggies and stir to combine. Refrigerate at least two hours before serving.
  5. 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.

 
One Pot Pizza Rigatoni

One Pot Pizza Rigatoni

One Pot Pizza Rigatoni For all you pizza lovers out there – this is fantastic!  It’s pizza without the crust. I used ground beef instead of the Italian sausage – just personal preference.  One Pot Pizza Rigatoni   Print Prep time 5 mins Cook time […]

Cobweb Salad

Cobweb Salad

Cobweb Salad Now, you might think that the kids would have a problem with the ingredients. Most kids I know don’t like the vegetables. But, I would tell them Halloween stories and that those veggies were part of the monster. Once they ate them, the […]

Pasta Beef Cobbler

Pasta Beef Cobbler

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.

Pasta Beef Cobbler
 
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Author:
Recipe type: Casserole
Cuisine: American
Serves: 8
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. In medium bowl stir Bisquick mix, 1 cup milk and the eggs until blended. Pour evenly over beef mixture.
  4. Bake cobbler for 30 to 35 minutes or until light golden.
  5. Note: I usually leave out the plain salt. To me, you really don't need it.

 
Taco Beef & Pasta

Taco Beef & Pasta

Taco Beef & Pasta Can you tell that I like tacos? And, don’t forget the enchiladas.   This is an easy recipe that originally came from the National Beef Council.  The recipe calls for rotini, but since I didn’t have any I used shells.  Taco Beef […]

Ham Tetrazzini

Ham Tetrazzini

[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. […]