Wow your family and friends with this delicious and easy stacked pasta pie! Cheesy stacked pasta enrobed with a hearty meat sauce covered in more melty cheese. Serve like a slice of pie!I’m picky when it comes to what kind of sauce I serve with pasta. Having grown up in an Italian family, my grandmother made her famous red sauce, always simmering on the back of the stove. I looked forward to getting a chance to dipping a piece of bread in the sauce to see if it was thick enough to serve for dinner. I have been making her sauce for years….
Easy Fettucine Alfredo
Make this creamy pasta dish in under 20 minutes!
Do you ever have leftover ham and looking for new recipes to serve your family? This is a delicious pasta casserole with ham, broccoli, Low Carb Pasta and Cabot Cheese! Broccoli is roasted in a little olive oil and sea salt, which brings out the wonderful flavors. No flour is added to this delicious Ham and Broccoli Pasta Bake, keeping the carb count lower. Enjoy this wonderful mac and cheese with ham and broccoli!
The weather is getting colder and I am in the mood for Soups! I make my Easy Chicken Noodle Soup when I have some extra chicken thighs in my refrigerator. Since my kids are in College, I still haven’t figured out how to cook for two! This soup freezes well, or you can always share with a neighbor or friend.
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My daughter’s favorite pasta sauce is creamy cheesy Alfredo, and my favorite recipe is lasagna, so I brought these two together and created an Easy Alfredo Chicken Lasagna Rollup using both of these ideas. Since the weather is so warm, I wanted to make a recipe that wouldn’t keep the oven on too long. These rollups are so delicious, next time I will remember to double the recipe, because hubs ate 4 of these in one sitting! Yes, they are that good!
Happy New Year from Moore or Less Cooking Food Blog!! This is my first post for the New Year 2015. Wow. It doesn’t seem possible! It feels like it just was 2000!
I baked an 8 pound ham the other day, so I had some leftovers. I wanted to create a pasta dish with ham, cheese and onions. So I did some experimenting, and this is what I created!
It is so delicious! With a crunchy cheesy top and creamy pasta with ham and onion casserole. I was all out of small pasta, so I broke up a box of linguini into smaller pieces.
Ingredients are pasta, ham, sharp cheddar cheese, chicken broth, milk, panko crumbs, butter, fresh ground pepper.
Hubs is crazy about ham and my kids are crazy about mac and cheese, so this is the perfect combo! No need to add any salt, the ham gives it the perfect salty flavor.
The great thing about this recipe is that you can use any kind of cheese that you have in the refrigerator, Jack, Muenster, Asiago, Goat, Pepper Jack, or a combo of what tastes good to you!
This casserole reheats very well, it would also be a great idea to bring to a friends house for the holidays or if you would like to share a casserole. Prep is easy and you can have a delicious meal in under and hour.
- 1 pound Linguini, broken into small pieces, cooked al dente ( for 5 minutes)
- 1½ cups ham, chopped
- 6 Tablespoons butter
- Red Onion, ¼ cup chopped
- 2 Tbsp Flour
- 1½ cups Chicken Broth
- ½ cup milk
- 2 cups Sharp Cheddar Cheese, shredded
- ½ cup Panko Bread Crumbs
- Preheat oven to 375 degrees F.
- Butter a 9 x 13 Casserole Dish.
- Pour cooked pasta in pan. Set aside.
- In a Sauce pan, on medium heat add 1 TB butter, saute onion until soft, add ham, saute for another 2 minutes.
- Pour onion and ham mixture over pasta.
- In a separate sauce pan, make a Bechamel sauce, saute 2 Tbsp butter over medium heat, add 2 Tbsp heaping full of flour, stir and let cook until golden brown and bubbly, pour in chicken broth and milk, stir until sauce thickens.
- Add 1 cup Cheddar Cheese.
- Stir until combined.
- Pour over pasta.
- Sprinkle Panko crumbs over sauce.
- Sprinkle the rest of the Cheddar cheese over top.
- Bake in oven for 40 mins or until golden brown and bubbly.
- Serve hot.
This post has been linked up to these LINKY parties:
Everyone gets to choose a meal each week and since my daughter had her wisdom teeth removed, she chose this soft foods choice. Chicken Alfredo Pasta is perfect comfort food when you aren’t feeling that well. Everyone loved it and the whole casserole dish disappeared quickly!
Just bake up a couple chicken breasts, use any shape pasta you like and make a cheesy yummy casserole! Serve with a delicious green salad!
Recipe from Gimme Some Oven
John Legend stopped by Martha Stewart’s and shared his family’s recipe for Mac and Cheese. I have so many versions of Mac and Cheese and had to try John Legend’s. It just looked so good to pass up. But you know me, I never ever have the same ingredients as a recipe and change it up some how. It was so delicious, I knew it would be so I doubled the recipe. Great for leftovers and when kids just happen to drop in from College with all of their friends. I am not a fan of Martha Stewart since she made such a negative public statement about food bloggers, but I will forgive her because she is ignorant about food bloggers but she is brilliant in her choice of guests.
- John Legend's Mac and Cheese
- 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
- Coarse salt and freshly ground pepper
- 2 boxes of macaroni, cooked and drained
- 2 (12-ounce) cans evaporated milk
- ⅓ cup skim milk + more if doubling recipe
- 2 large eggs
- ½ teaspoon seasoned salt
- ¼ teaspoon garlic powder
- 2 (8-ounce) packages extra-sharp cheddar cheese, grated
- 1 (8-ounce) package Monterey Jack cheese, grated
- Paprika, for sprinkling
- Preheat oven to 375 degrees.
- Generously butter a 13-by-9-inch glass baking dish ( I also used in additional 10-by-8 dish); set aside.
- Bring a large pot of water to a boil; add salt and macaroni.
- Cook until al dente according to package directions.
- Drain, and return to pot.
- Add butter, and toss until pasta is coated and butter has melted; set aside.
- In a medium bowl, whisk together evaporated milk, skim milk, and eggs.
- Add seasoned salt, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper; set aside.
- In another medium bowl, combine cheeses; set aside.
- Place ⅓ macaroni in an even layer in the bottom of prepared baking dish; cover evenly with ⅓ cheese.
- Repeat with remaining macaroni and cheese mixture.
- Pour milk mixture evenly over contents of baking dish.
- Sprinkle with paprika.
- Bake until top layer is lightly browned, 35 to 45 minutes.
- Let stand 10 to 15 minutes before serving.
- Serves 8-10 if baking single recipe, if doubling makes a lot more!
Once in a great while I will make this per request of my family. I stress the words, once in a great while, but seriously, it is a creamy Italian Heaven. You can use Cream or half and half, I have tried this recipe with both and the results are delicious.
Serve with sauteed mushrooms and my recipe for Easy Pizza Puffs with pesto!
- 1 pound fettuccine
- 1 1/2 cups light or heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- pinch nutmeg
- salt, to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 cup grated Parmesan cheese, plus more for serving
Cook the fettuccine noodles in boiling salted water following package directions.
Meanwhile, in a large sauté pan, bring the cream just to the boiling point. Reduce heat and simmer, stirring constantly, for 4 minutes. Remove from heat.
Drain the fettuccine well and add to the cream in the sauté pan. With the pan over medium heat, toss well and add butter pieces, nutmeg, salt, pepper, and 1 cup of Parmesan cheese.
Toss again while heating through.
- 1 pound fettuccine ( I prefer freshly made pasta if available)
- 1½ cups half-and-half ( or cream )
- 5 tablespoons butter, cut into pieces
- pinch nutmeg
- ¼ teaspoon ground pepper
- ¾ cup grated Parmesan cheese
- Cook fettuccine noodles al dente in boiling salted water.
- Drain and set aside.
- In a large skillet, bring half-and-half just to a boil.
- Reduce heat and simmer, keep stirring for 4 minutes.
- Remove from heat.
- Add fettuccine to half-and-half in skillet.
- Over medium heat, toss well and add butter pieces, nutmeg, pepper, and ¾ cup of the Parmesan cheese.
- Toss again while heating through. add more grated Parmesan cheese.
- Serves 4.
Recipe adapted from About.com Southern Food
This post has been linked up to these parties:
We eat a LOT of Mac and cheese, no seriously, a lot. I usually double the recipe because there are always a lot of kids at my house and everyone loves a bowl of mac and cheese and they always go back for a second helping.
This recipe comes from The Two Bite Club. I am always trying out different recipes and using the kids as my tasters to vote for which recipe they like best, this one was inhaled and it looked like the dishes were licked clean. I think that is a great indicator.
- 16 oz Rigatoni, cooked and drained
- 1 lb sharp Orange cheddar cheese, sliced into ¼ inch thick slices
- 5 tsp butter
- Preheat oven to 350°.
- Spray a 9 x 13 baking pan with non-stick cooking spray.
- Layer ingredients in the following order: half of the macaroni, half of the cheese, the remaining macaroni, followed by the remaining cheese.
- Top with sliced butter.
- Pour milk over layers until the milk fills the dish about ¾ of the way full or until you just see the milk coming through the macaroni when you're looking at it from the top.
- Bake uncovered in preheated oven for 50 minutes to one hour or until the top is golden and bubbly. Let sit 10-15 minutes before serving. Serve with warmed stewed tomatoes.