What are some good pasta recipies out there?

Question

I kind of want to stay away from recipes involving simply marinara sauce or the like, because, well I've tried them all. =)

Basically something light, not heavy, pertaining to the sauce anyways. I'm a huge fan of seafood, and chicken never hurts, but I'm not a fan of throwing any kind of meat into a pasta (peperoni, for example. And yes, I have seen a recipe involving it).

And veggies rock!

Answer 1

                                                            SPINACH STUFFED SHELLS



                                                                   Preheat oven to 350



24 jumbo macaroni shells

  1 (32 ounce) jar spaghetti sauce (I use Ragu)

  1 (10 oz) frozen, chopped spinach, thawed and remove as much water as possible –squeeze

  2 C Ricotta cheese

  2 C (8 oz) shredded mozzarella

  1 small onion, diced

  ÃƒÂ‚½ cup grated parmesan

  2 t. chopped fresh parsley

  1 t. dried oregano

  Dash of hot sauce

  Dash of ground nutmeg

  ÃƒÂ‚¼ C Parmesan cheese

Cook macaroni shells according to package directions; drain and set aside

Spoon 1 C spaghetti sauce into a lightly greased 9 x 13 x 2 baking dish;  set aside remaining sauce.

Combine next 9 ingredients; mix well.  Stuff each macaroni shell with 1 ½ Tbs. spinach mixture, and arrange in baking dish.  Spoon remaining sauce over shells; sprinkle with ¼ cup Parmesan cheese.  Cover and bake at 350 degrees for 30 – 40 minutes.

Yield :  6 – 8 servings

Answer 2

I'm Hungarian and recommend going to some Hungarian sites. Growing up my mother would make fantastic dishes out of the most basic pastas and homemade sauces not using anything tomatoish. One of my favorites was egg noodles,sour cream, and cottage cheese together. If you wanted you could add shrimp to this.

Answer 3

What do you mean any kind of meat into a pasta, like pepperoni. That's fairly common. What I have liked, although you said that you want to stay away from it, is rigatoni noodles in just some vegi ragu sauce.

I've also liked spaghetti with tomato sauce, oreganno, red pepper, garlic, onion and some good veggies like that, and then put in some meatballs and pepperoni. That is pretty darn good!

Answer 4

Caramelized Garlic Shrimp

______________________________________...

Ingredients

GARLIC:

1/2 teaspoon kosher salt

20 garlic cloves, peeled

Cooking spray

SHRIMP:

2 teaspoons olive oil

1 pound medium shrimp, peeled and deveined

1 teaspoon butter

3/4 cup half-and-half

1/2 cup fat-free, less-sodium chicken broth

¾ cup  grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry

4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preparation

Preheat oven to 350°.

To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.

To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.

Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.

Answer 5

When I was in high school, we learned how to make lasagna soup.

Here's the recipe (it doesn't really involve measuring, just add it to make it taste the way you want)

Italian sausage links, probably about 2-4, you can get mild or hot, I usually get mild.

A pound of ground beef.

A can of diced tomatoes.

A bag of Kraft shredded Parmesan cheese, get as much as you like.

A bag of Kraft mozzarella cheese.

One of those containers of Italian seasoning.

1 pound of corkscrew pasta noodles

And two cans of beef broth (you usually just need one, but it doesn't need to be soupy but a little)

-You may also add diced onions or green peppers, any kind of veggies are good!-

Then you brown the ground beef and the italian sausage in a pan, drain excess grease, add all ingredients (except for mozz. cheese) in crock pot. You can let it cook for as long as you want. I usually let it cook about an hour on low heat. Then after serving in bowls/plates..THEN add your mozz. cheese. It's soooo good. Hope this recipe made sense! haha

Answer 6

Chicken and spaghetti is one of my favorite things to eat.

Cook boneless skinless chicken b*****s (or chunks) in a skillet with a little oil about 4 minutes per side on medium heat. Add one chopped onion, cook briefly and add 1 cup of chicken broth. Cook about 3 minutes then add one jar of spaghetti sauce. Turn heat to low, cover and let simmer until chicken is done, approximately 20 minutes. Meanwhile, cook some spaghetti following directions on the box. Drain the pasta and serve the chicken and sauce over the pasta.  

Feel like breading the chicken first? That's Chicken Parmigiana.

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Answer 7

I have a few, my husband is Italian / Hungarian, so I'm no stranger to the pasta ;)

First:  Rotini Tossed w/ Cherry Tomatoes, Basil and Mozzarella

Cook 1 lb. of rotini according to directions.  Roughly chop FRESH basil leaves or chiffinade (cut into ribbons) by rolling all the leaves together in a tight roll, and running your knife through evenly to create long "ribbons".  Add basil to taste, usually 5-10 leaves.  Cut 1/2 - 1 pound of cherry tomatoes in half, let come to room temp while pasta finishes cooking.  Take one round ball of high-moisture mozzarella (the kind that looks like a squishy ball, not a hard, rectangular brick) and dice it into 1/2 inch cubes.  Drain pasta (never rinse it) and immediately toss with the basil, tomatoes and mozzarella.  The pasta warms the tomatoes, releasing their juices, and slowly melts the mozzarella.  Light, healthy, and still filling!

Second:  Italian Sausage and Pepper Pasta

*You can substitute Chorizo, Hot, Sweet, or Mild Italian Sausage, or even Brats, if you like

In your 4-quarts sauce pan, combine 1 medium to large vidalia onion, cut to your preferred size "petal", one each small red and green bell peppers, cut into strips, again, to your preferred size.  Saute over med to medium high heat until veggies are soft, but not carmelized.  Add one large can (26oz) diced tomatoes, undrained, one small can tomato paste, and 1 tablespoon dried italian seasoning.  Stir until well combined.  Add your sausage into the pan, whole, and simmer, covered and over medium heat, until meat is cooked thoroughly.  Serve over your favorite pasta.  **Add as much minced garlic, salt and pepper as you like when combining the ingredients, as with any tomato sauce.

This is not really a "sauce" once it is tossed with the pasta, as the pasta kind of soaks up all that tomato juice, so you have a medley of veggies and pasta, Very Yummy!!

Third:  Chicken, Broccoli and Bacon Fettucine Alfredo

*My Favorite!*

Heat two jars of Ragu Parmasean Garlic Cheese Sauce.  Add in 2 cups frozen broccoli, 5-6 strips (or more!) of bacon, cooked crisp and diced, and pre-cooked chicken strips that you find in the deli, or make your own ahead of time.  Heat through and serve over one pound fettucine.

*I've actually substituted shrimp in the recipe, and I can't really decide which one is better!

Hope you like these, I tried to give you a little of everything so you wouldn't get bored ;)  Enjoy, lemme know how you like!