Pasta Recipes


Trip's Lasagna

15-20 lasagna noodles

Sauce ingredients:
1 medium onion - chopped finely
1 1/2 teaspoon salt
32+ oz spaghetti sauce
3/4 teaspoon oregano
dash of garlic powder
dash of black pepper
green pepper - chopped finely
thyme (to taste)
Worchestershire sauce to taste
basil (to taste)

Cheese filling ingredients:
12 ounces cottage cheese
1/4 cup parmesan
3 eggs
12 ounces chopped mozzarella
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon oregano

Brown the onion and green pepper in oil, removing excess grease. Add the rest of the sauce ingredients to this - simmer 10 minutes. Separately mix the cheese filling ingredients together thoroughly. In a 9x13 baking dish, layer sauce, noodles, and cheese filling (in that order), ending with sauce. Sprinkle the top with parmesan if desired. Bake covered with foil at 375F for 40 to 45 minutes. Let it set for 10 minutes uncovered.

Jumbo Shells With Cheese Filling

1/2 pkg Jumbo Shells (6 oz)
16-32 oz spag. sauce (Clas.)

Filling ingredients:
6 oz mozzarella, diced or shredded
1/3 cup parmesan cheese
16 oz cottage cheese
1 egg
1/4 teaspoon salt
dash of pepper (to taste)
dash of nutmeg (to taste)
basil (to taste)
oregano (to taste)
thyme (to taste)
garlic powder (to taste)

Prepare pasta as directed on the package, cooking for about 9 minutes. Rinse with cold water. While the pasta is cooking, mix the filling ingredients together in a bowl. Fill the cooked shells with the mixture. Cover the bottom of a 9x13 pan with some of the sauce. Arrange the shells in a single layer in the pan. Pour the remaining sauce over the shells and bake covered or uncovered for 30 minutes at 350 F. Sprinkle with additional parmesan cheese if desired.

Pasta Genovese

garlic, chopped (approx. 4 cloves)
olive oil
1/4 cup basil (fresh), chopped
grated parmesan (to top)
1 lb. vermicelli
1 can sliced ripe olives
1 can marinated artichoke hearts, quartered
2 chopped, peeled, and seeded tomatoes

Put vermicelli, cooked and drained, in pan with hot olive oil (start with 1/4 cup); toss with sliced ripe olives, artichoke hearts, and tomatoes.

Tempeh Pasta Salad

Marinate Group:
2 pkg tempeh (16 oz)
1 1/2 cups sunflower oil
1/2 cup cider vinegar
5 tablespoons tamari
1/2 teaspoon ground ginger
1/4 cup red wine

Saute Group:
1 lb. pasta spirals or rotini, preferably spinach
2 cups broccoli, chopped
3 quarts water
4 cloves garlic, minced
1 teaspoon dried basil
4 tablespoons olive oil
2 cups sliced mushrooms
2 medium tomatoes, sliced
1/2 cup minced fresh parsley
black pepper to taste

Combine oil, vinegar, 4 tbsp. tamari, wine, and ginger in bowl. Add tempeh and marinate. Stir occasionally.
Cook pasta. Drain and pour cold water over pasta.
Saute broccoli, garlic, and basil together with 1 tbso. oil until bright green and tender but not overcooked. Set aside in a bowl to cool. Add remaining 3 tbsp. oil to frying pan. When hot, add tempeh after draining and reserving marinade. Cook until brown, stirring occasionally. Pour 1 tsp. tamari over it. Cook 1 minute more. Turn off heat and cool.
Toss 1/3 cup of marinate, remaining tsp. tamari, and the rest of ingredients with pasta. Stir well.

Pasta Primavera

2 tblsp margarine or butter
1/2 cp broccoli flowerets
1/2 cup thinly sliced carrot
1/4 cp chopped red pepper
1 clove garlic, minced
1 can broccoli cheese soup
1 cp milk
1/4 cp parmesan cheese
3 cps (8 oz uncooked) cooked fettucini

In skillet over medium heat, in hot margarine, cook broccoli, carrot, red pepper and garlic until vegetables are tender-crisp, stirring often.

Stir in soup, milk, and cheese. Heat to boiling. Reduce heat to low. Cook 5 minutes, stirring occasionally, Pour over futtucini; toss to coat.
Garnish with red pepper strips and basil, if desired.

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