Cheesy Pasta Bake Recipes

Cheesy Pasta Bake

Ingredients of Cheesy Pasta Bake

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Small shell pasta 2 cups 500 mL

Chopped onion 1 cup 250 mL

Can of condensed cream of mushroom soup 10 oz. 284 mL

Mayonnaise 1/2 cup 125 mL

Milk 1/4 cup 60 mL

Grated medium Cheddar cheese 3 cups 750 mL

Worcestershire sauce 2 tsp. 10 mL

Jar of sliced pimiento, well drained 2 oz. 57 mL

How to Cheesy Pasta Bake

Combine water and salt in Dicth oven. Bring to a boil. Add pasta and onion. Boil, uncovered, for 8 to 10 minutes, stirring occasionally, until pasta is tender but firm. Drain. Return to same pot.

Combine next 3 ingredients in medium bowl. Add to pasta mixture. Stir.

Add remaining 3 ingredients. Stir well. Transfer to greased 2 quart (2 L) casserole. Bake, uncovered, in 350 F ( 175 C ) oven for about 30 minutes until heated through and golden. Makes about 7 cups ( 1.75 L ).

Read More

Bow,Broccoli And Scallops Recipes

Bow,Broccoli And Scallops

Ingredients of Bow,Broccoli And Scallops

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Medium bow pasta 3 cups 750 mL

Broccoli florets 3 cups 75o mL

Butter 1 tbsp. 15 mL

All-purpose flour 4 tsp. 20 mL

Prepared chicken broth 1 1/2 cups 375 mL

Herb and garlic spreadable cream cheese 1/2 cup 125 mL

Large sea scallops, cut in half crosswise 1 lb. 454 g

How to Bow,Broccoli And Scallops

Combine water and salt in large saucepan . Bring to a boil. Add pasta. Boil, uncovered, for 8 minutes, stirring occasionally.Add broccoli. Cook, uncovered, for 2 to 4 minutes, stirring occasionally, until pasta is tender but firm and broccoli is tender-crisp.Drain. Return to same pot. Cover to keep warm.

Heat butter in separate large saucepan on medium. Add flour. Heat and stir for 1 minute. Gradually add broth, whisking constantly until smooth. Heat and stir until boiling and thickened. Add cream. Whisk until smooth. Add scallops. Stir. Simmer, uncovered, for 2 to 4 minutes until scallops are opaque. Add pasta mixture. Stir until coated. Makes about 7 cups (1.75 L)

Read More

Tex-Mex Penne Recipes

Tex-Mex Penne

Ingredients of Tex-Mex Penne

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Penne pasta 2 cups 500 mL

Medium chuky salsa 1 cup 250 mL

Haddock fillets,any small bones removed, cut into bite-sized pices 1 b. 454 g

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

Medium chunky salsa 1 cup 250 mL

Grated jalapeno Monterey fack cheese 1 1/2 cups 375 mL

How to Tex-Mex Penne

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 14 to 16 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot.

Add first amount of salsa. Toss. Spread in even layer in bottom of greased 2 quart (2 L) baking dish.

Arrange fish in singer layer over pasta mixture. Sprinkle with salt and pepper.

Spread second amout of salsa over fish. Sprinkle with cheese. Bake, uncovered, in 375 F (190 C) oven for about 40 minutes until fish flakes easily with fork and cheese is golden. Serves 4

Read More

Lemon Almond Halibut Recipes

Lemon Almond Halibut

Ingredients of Lemon Almond Halibut

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Small shell pasta 2 cups 500 mL

All-purpose flour 3 tbsp. 50 mL

Lemon pepper 1 1/2 tsp. 7 mL

Salt 1/4 tsp. 1 mL

Halibut fillet, any small bones removed, cut into 1 inch (2.5 cm) pieces 1 lb. 454 g

Cooking oil 1 tbsp. 15 mL

Butter 1 tbsp. 15 mL

Dry white wine 1/4 cup 60 mL

Vegetable broth 3/4 cup 175 mL

Chopped green onion 1/3 cup 75 mL

Grated lemon juice 3 tbsp. 50 mL

Grated lemon zest 1 tbsp. 15 mL

Sivered almounds, toasted 1/2 cup 125 mL

Caper 2 tbsp. 30 mL

How to Lemon Almond Halibut

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 8 to 10 minutes, stirring pccasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.

Combine next 3 ingredients in large resealable freezer bag. Add fish. Toss untilcoated.

Heat cooking oil and butter in large frying pan on medium. Add fish. Discard any remaining flour mixture. Cook for about 5 minutes, turning occasionally, until browned and fish flakes easily when tested with a fork. Add to pasta with slotted spoon. Cover to keep warm.

Add wine to same frying pan. Cook and stir, scraping any brown bits from bottom of pan, for 1 minute. Add next 4 ingredients. Bring to a boil. Add pasta mixture. Toos gently.

Sprinkle with almonds and capers. Makes about 6 cups (1.5 L)

Read More

Lemon Pesto Shrimp Recipes

Lemon Pesto shrimp

Ingredients of Lemon Pesto shrimp

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Angel hair pasta 8 oz. 225 g

Bag of frozen uncooked medium shrimp 12 oz. 340 g

Basil pesto 1/2 cup 125 mL

Half-and-half cream 1/4 cup 60 mL

Lemon juice 1 tbsp. 15 mL

Grated lemon zest 2 tsp. 10 mL

Grated Parmesan cheese 1/4 cup 60 mL

How to Lemon Pesto shrimp

Combine water and salt in Ducth oven. Bring a boil. Add pasta. Boil, uncovered, for 3 minutes, stirring occasionally. Add shrimp. Cook, uncovered , for about 2 minutes, stirring occasionally, until pasta is tender but firm and shrimp are pink. Drain, reserving 1/2 cup (125 mL) cooking water. Return pasta pasta and shrimp to same pot. Cover to keep warm.

Combine remaining 4 ingredients and reserved cooking water in small bowl. Add to pasta.

Add cheese. Toss Makes about 5 cups (1.25 L)

Read More