Fresh Tomato Spinach Pasta Recipes

Fresh Tomato Spinach Pasta

Ingredients of Fresh Tomato Spinach Pasta

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Angel hair pasta, broken in half 8 oz. 225 g

Olive oil 1 tbsp. 15 mL

Large tomatoes,diced 4 4

Garlic cloves, minced 3 3

Fresh spinach leaves,lightly packed,coarsely chopped 3 cups 750 mL

Prepared vegetable broth 1/3 cup 75 mL

Dried marjoram 1 tbsp. 15 mL

Salt 1/2 tsp. 2 mL

Crumbled feta cheese 1/2 cup 125 mL

How to Fresh Tomato Spinach Pasta

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 3 to 5 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat olive oil in large frying pan on medium. Add tomato and garlic. Heat and stir for about 3 minutes until fragrant. Add to pasta. Cover to keep warm.

Add next 5 ingredients to same frying pan. Heat on medium for 3 to 5 minutes, stirring occasionally, until spinach is wilted. Add to pasta mixture. Toss. Transfer to serving bowl.

Sprinkle with cheese. Makes about 6 cups (1.5 L)

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Three-Cheese Spaghetti Pie Recipes

Three-Cheese Spaghetti Pie

Ingredients of Three-Cheese Spaghetti Pie

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Spaghetti,broken into thirds 8 oz. 225 g

Butter 2 tbsp. 30 mL

Large eggs, fork-beaten 4 4

Ricotta cheese 1 cup 250 mL

Milk 1/2 cup 125 mL

Thinly sliced roasted red peppers 1/2 cup 125 mL

Sliced green onion 1/4 cup 60 mL

Salt 1/2 tsp. 2 mL

Grated mozzarella cheese 1/2 cup 125 mL

Grated Parmesan cheese 1/4 cup 60 mL

How to Three-Cheese Spaghetti Pie

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Add butter. Toss.

Combine next 6 ingredients in small bowl. Add to pasta. Toss until combined. Spread evenly in greased, deep-dish 9 inch (22 cm) pie plate. Bake , uncovered, in 350 F (175 C) oven for about 40 minutes until just set.

Sprinkle with mozzarella and Parmesan cheese. Bake for about 5 minutes until cheese is bubbly. Let stand for 10 minutes. Cuts into 6 wedges

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Creamy Tomato Shiitake Rigatoni Recipes

Creamy Tomato Shiitake Rigatoni

Ingredients of Creamy Tomato Shiitake Rigatoni

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Rigatoni pasta 3 1/2 cups 875 mL

Olive oil 1 tbsp. 15 mL

Sliced fresh shiitake mushrooms 2 cup 500 mL

Chopped green onion 2/3 cup 150 mL

Garlic cloves, minced 3 3

Dry white wine 1/3 cup 75 mL

Can of tomato sauce 14 oz. 398 mL

Chopped fresh parsley 1/4 cup 60 mL

Granulated sugar 2 tsp. 10 mL

Half-and-half cream 3/4 cup 175 mL

Grated Romano cheese 1/4 cup 60 mL

How to Creamy Tomato Shiitake Rigatoni

Conbine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered. for 14 to 16 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat olive oil in large frying pan on medium. Add next 3 ingredients. Cook for 3 to 5 minutes until onion is softened.

Add wine. Cook for about 3 minutes until liquid is evaporated.

Add next 3 ingredients. Stir. Reduce heat to medium-low. Simmer for about 5 minutes to blend flavours.

Add cream. Stir. Add to pasta. Toss.

Sprinkle with cheese. Makes about 6 cups (1.5 L)

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Ricotta Roll-Ups Recipes

Ricotta Roll-Ups

Ingredients of Ricotta Roll-Ups

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Spinach lasagna noodles 8 8

Cooking oil 2 tsp. 10 mL

Chopped fresh white mushrooms 2 cups 500 mL

Finely chopped onion 1 cup 250 mL

Ricotta cheese 1 1/2 cups 375 mL

Grated mozzarella cheese 1 cup 250 mL

Grated Parmesan cheese 1/2 cup 125 mL

Salt 1/4 tsp. 1 mL

Pepper 1/8 tsp. 0.5 mL

Tomato pasta sauce 2 cups 500 mL

How to Ricotta Roll-Ups

Combine water and salt in Ducth oven. Bring to a boil. Add noodles. Boil, uncovered, for 12 to 15 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain.

Heat cooking oil in medium frying pan on medium. Add mushrooms and onion. Cook for about 10 minutes. Stirring occasionally, until liquid is evaporated. Transfer to large bowl.

Add next 5 ingredients. Stir. Arrange noodles on work surface. Spread about 1/3 cup (75 mL ) cheese mixture along each noodle. Roll up jelly roll style from one end to enclose filling.

Spread 1/4 cup ( 60 mL ) pasta sauce in bottom of greased 8 x 8 ich ( 20 x 20 cm ) baking dish. Place rolls, seam-side down, over sauce. Pour remaining sauce over rolls. Cover with greased foil. Bake in 350 F ( 175 C ) oven for about 45 minutes until heated throgh. Makes 8 roll-ups.

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