Pasta Archives - Taste and Review

Baked Spaghetti

November 12, 2019/0 Comments/in Pasta /by Cherie DeBrule

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Baked Spaghetti

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Author: Bryon | Taste & Review
Prep Time: 25 min
Cook Time: 40 min
Total Time: 65 min

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Ingredients

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1 pound ground beef

1 (24 ounce) jar spaghetti sauce

1 bag (6 ounce) pepperoni slices

4 large eggs

2/3 cup grated fresh parmesan cheese

1 medium onion, diced

1 bell pepper, diced

3 cloves garlic, minced

12 ounce spaghetti noodles, cooked according to package directions

2 tablespoons butter, softened

2 cups Ricotta cheese

6 slices mozzarella cheese

1 (8 ounce) bag Italian shredded cheese

Chopped fresh parsley for garnish

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Instructions

Preheat oven to 350° F. Grease a 9 x 13-inch baking dish.

Cook the spaghetti noodles according to the package until al dente, drain, and set aside.

On a cutting board dice the onion and pepper. Then mince the garlic.

In a large skillet, cook the ground beef, onion, and bell pepper over medium-high heat until meat is browned and crumbly; drain the grease. Stir in the spaghetti sauce and pepperoni slices.

In a large bowl, whisk together eggs and parmesan. Stir in the cooked spaghetti noodles and butter until well combined. Poor half the spaghetti noodle mixture into the prepared baking dish.

Spread the half the Ricotta cheese onto the spaghetti mixture. Then spread half the meat sauce on top of the Ricotta. Repeat the layers and top the dish with mozzarella slices. Cover with aluminum foil.

Bake for 30 minutes then take the dish out and remove the foil. Spread the Italian shredded cheese evenly on top. Cook till hot and bubbly about 10 minutes. Cheese will be slightly brown when done. Let the dish stand and cool for 10 minutes before serving. Garnish with chopped fresh parsley.

Nutrition

Serving Size: 8
Calories: 721
Sugar: 15.8g
Sodium: 2438mg
Fat: 28.5g
Saturated Fat: 14.3g
Carbohydrates: 63.2g
Fiber: 0.6g
Protein: 52.6g
Cholesterol: 235mg

Red White Blue Pasta Salad

July 26, 2019/1 Comment/in Dinner, Main dish, Pasta, Side Dish /by Cherie DeBrule

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Red White Blue Pasta Salad

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Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min

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Ingredients

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Ingredients For Red White Blue Pasta Salad:
16 ounce rotini pasta
22 ounce grilled chicken
2 cups spinach chopped
2/3 cup blueberries
2/3 raspberries
2/3 cup strawberries, sliced
2 (3.5 ounce) honey roasted pecan pieces
1/4 purple onion, diced
2 ( 5 ounce) blue cheese crumbles
2.1 ounce fully cooked bacon (12 slices)

Ingredients For Strawberry Raspberry Vinaigrette:
1/2 cup fresh strawberries, sliced
1/2 cup raspberries
1 tablespoon minced shallot
1/4 cup balsamic vinegar
2 tablespoons water
1 teaspoon dijon mustard
1 teaspoon honey
1 tablespoon chopped basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil

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Instructions

Make The Pasta Salad:
Cook the pasta according to package directions; rinse and drain.

Take out a large mixing bowl. While the pasta is cooking on a cutting board you can chop the spinach, grilled chicken, purple onion, and cooked bacon. Then add the chopped spinach, chicken, purple onion and bacon pieces to the large mixing bowl. Cut the strawberries in slices and add to the bowl.

Then add the cooked pasta, blueberries, raspberries, to the large bowl.

Toss half of the Strawberry Raspberry Vinagrette with the pasta. Chill for an hour before serving.

Then add in the remaining dressing and toss to combine. Garnish the top of the salad with blue cheese crumbles and honey roasted pecan pieces.

Make The Strawberry Raspberry Vinaigrette:

Use a blender to blend all ingredients until smooth.

Notes

This summer salad goes fabulous with grilled chicken fresh off the grill. It is what makes it taste the best. You can also make the grilled chicken the night before. If you don’t have the time you can use the frozen pre-cooked grilled chicken found at the grocery stores.

Nutrition

Serving Size: 10
Calories: 525
Sugar: 7.8g
Sodium: 668mg
Fat: 31.3g
Saturated Fat: 6.9g
Carbohydrates: 38.9g
Fiber: 0.7g
Protein: 24.3g
Cholesterol: 110mg

Caesar Pasta Salad

July 24, 2019/0 Comments/in Main dish, Pasta, Salad, Side Dish /by Cherie DeBrule

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Caesar Pasta Salad

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Author: Cherie | Taste & Review
Prep Time: 20 min
Cook Time: 12
Total Time: 82 minutes

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Ingredients

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12 ounces (1 box) tricolor spiral pasta
3 green onions, diced
1 cup mixed cherry tomatoes, cut in half
1/4 cup marinated artichoke hearts, diced
5 oz freshly shredded Parmesan cheese
2 celery stalks, diced
2 x 1.75 ounces Parmesan crisps
16 ounces creamy classic Caesar dressing

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Instructions

Cook the pasta according to package directions; rinse and drain.

While the pasta is cooking you can chop up the vegetables. On a cutting board dice the green onion, celery stalks, and artichoke hearts. Cut the mixed cherry tomatoes in half. Add all the vegetables to a large bowl.

Toss half of the creamy classic Caesar dressing with the pasta and shredded Parmesan cheese in the large bowl. Chill for an hour before serving.

Then add in the remaining dressing and garnish the top of the salad with the Parmesan crisps.

Nutrition

Serving Size: 10
Calories: 846
Sugar: 5.4g
Sodium: 1613mg
Fat: 56.7g
Saturated Fat: 4.5g
Carbohydrates: 69.7g
Fiber: 5.3g
Protein: 24.6g
Cholesterol: 69mg

Hamburger Stroganoff

May 10, 2019/0 Comments/in Pasta /by Cherie DeBrule

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Hamburger Stroganoff

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Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 20
Total Time: 30

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Ingredients

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1 onion, chopped
1 clove garlic
1 pound ground beef
2 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
1 can cream of mushroom soup
1 cup Top the Tator sourcream
1/4 cup butter
Egg Noodles, 12 ounce package

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Instructions

Make The Noodles:
Bring a large pot of water to boil. Cook the egg noodles according to the package directions, about 5 minutes. Rinse and drain.

Make The Sauce:
In a large frying pan saute the onion and garlic in butter till the onions are translucent, about 5 minutes.

Add in the ground beef. Stir and break the hamburger into smaller pieces until the meat is no longer pink, 5 to 7 minutues.

Sprink the flour over the hamburger mixture and stir till well combined.

Stir in the cream of mushroom soup, salt and pepper and simmer uncovered for 10 minutes.

Stir in the Top the Tator sourcream.

Serve the hamburger stragnoff mixture over cooked egg noodles. Garnish with parsley if desired.

Nutrition

Serving Size: 6
Calories: 366
Sugar: 1.8g
Sodium: 828mg
Fat: 19g
Saturated Fat: 9.4g
Carbohydrates: 21.8g
Fiber: 1.2g
Protein: 26.2g
Cholesterol: 107mg

Spinach and Sun-Dried Tomato Chicken Pasta Alfredo

Spinach and Sun-Dried Tomato Chicken Alfredo

January 25, 2019/0 Comments/in Dinner, Lunch, Pasta /by Cherie DeBrule

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Spinach and Sun-Dried Tomato Chicken Alfredo

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Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 40
Total Time: 60 min

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Ingredients

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¼ cup butter

3 cups heavy whipping cream

4 cloves garlic, crushed

2 x (5 ounces) freshly shredded parmesan cheese

10 ounces of chopped frozen spinach ( 1 box), drained and thawed

8.5 ounces of sun-dried tomatoes julienne cut (1 jar)

2 boneless, skinless chicken breasts grilled

¼ cup chopped parsley

1 tablespoon lemon juice

1 egg yolk

¼ teaspoon salt

¼ teaspoon pepper

12 ounces Barilla fettuccine pasta

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Instructions

Grilled Chicken:

For this recipe the chicken breasts are grilled 5-7 minutes per side, or until juices run clear. Make sure to pound the breasts before grilling. The internal temperature should reach 165°F, then you can remove it from the grill. After the chicken breasts have cooled enough to touch you can chop it into pieces using a knife on a cutting board.

Make The Alfredo Sauce:

On a cutting board chop the garlic cloves finely.

In a medium sauce pan melt the butter over medium heat. Add the heavy whipping cream into the pan and simmer for 5 minutes. Then add the garlic, salt, pepper, and freshly shredded parmesan cheese. Whisk it quickly until it is all melted and well combined. Add the egg yolk and lemon juice and stir. Sauce will be thickened. If the mixture is too thick you can add more cream.

Turn the heat on low and add the spinach. Drain the oil out of the sun-dried tomatoes and blot it with a paper towel. Then add the sun-dried tomatoes to the sauce and stir.

Cook The Fettuccine Noodles:

Cook the pasta noodles according to the package instructions and drain.

Combine All The Ingredients:

After the chicken is done grilling and pasta is cooked you can stir them both in and gently toss to combine.

Serve right away and garnish with parsley and more fresh parmesan if desired.

Notes

This recipe is great for that special date or holiday meal.

Nutrition

Serving Size: 6
Calories: 785
Sugar: 5.4g
Sodium: 2273mg
Fat: 50.3g
Saturated Fat: 28.3g
Carbohydrates: 44.6g
Fiber: 4g
Protein: 39.9g
Cholesterol: 239mg

BBQ Bacon Ranch Chicken Pasta Salad

March 8, 2018/2 Comments/in Dinner, Pasta, Salad, Side Dish /by Cherie DeBrule

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BBQ Bacon Ranch Chicken Pasta Salad

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Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 20
Total Time: 40

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Ingredients

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Ingredients To Make The BBQ Pasta Salad

1 pound chicken, shredded
1 (15 ounce) can black beans
1 (12 ounce) box tricolor rotini pasta
One red pepper
1/2 poblano pepper
1 (8 ounces) medium cheddar cheese cut up in small chunks
1 (4.3 ounces) bag of real crumbed bacon
1 (9 1/4 ounces) bag Fritos corn chips

Ingredients To Make The BBQ Ranch Dressing

¼ cup buttermilk
⅓ cup mayonnaise
¼ cup sour cream
2 teaspoons apple cider vinegar
1 cup barbecue sauce
¼ teaspoon garlic powder
½ teaspoon fresh dill
½ teaspoon fresh parsley
1 tablespoon snipped fresh chives
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper

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Instructions

To Make Make The BBQ Ranch Dressing

In a medium size bowl whisk the buttermilk, mayonnaise, sour cream, bbq sauce until it is blended well. Add in the garlic power, fresh dill, fresh parsley, fresh chives, onion powder, salt and pepper. Keep whisking until it is smooth and creamy. If desired add in more bbq sauce. Cover and chill.

To Make The Pasta Salad

Cook the pasta according to package directions; rinse and drain. Place the pasta in a large bowl.
Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add the shredded chicken to the large bowl.
Rinse and drain the black beans and add it to the large bowl.
Cut up the red pepper,poblano pepper, cheddar cheese and add it to the large bowl.
Cover and refrigerate the pasta salad for one hour. When ready to serve add the crumbled bacon, bbq ranch dressing, and toss to combine. Sprinkle corn chips on top.

Nutrition

Serving Size: 12
Calories: 574
Sugar: 9
Sodium: 672
Fat: 29
Saturated Fat: 8
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 51
Protein: 26
Cholesterol: 66

Turkey Dried Cherry Pasta Salad

February 9, 2018/0 Comments/in Pasta, Salad /by Cherie DeBrule

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Turkey Dried Cherry Pasta Salad

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Author: Bryon | Taste & Review
Prep Time: 30
Total Time: 30

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Ingredients

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Pasta Salad

1 pound farfalle ( bow tie) pasta
1 pound cooked turkey, cubed
5 green onions, sliced into rounds
1 cup dried cherries
1 cup gorgonzola cheese, cubed
2 celery sticks, diced
6 oz (1 package) of sliced almonds
4 fresh basil leaves, chopped

Homemade Poppy Seed Dressing

½ cup olive oil
2 teaspoons mayonnaise
¼ cup red wine vinegar
¼ cup sugar
½ teaspoon salt
1 teaspoon dried mustard
1 teaspoon salt
2–1/2 teaspoons poppy seeds

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Instructions

Make The Poppy-Seed Dressing

In a medium size bowl whisk red wine vinegar, sugar, salt, dried mustard, salt, and poppy seeds together. Slowly add the olive oil and mayonnaise. Cover and refrigerate.

Make Turkey Dried Cherry Pasta Salad

Cook the farfalle pasta according to package directions; rinse and drain.
Gently toss cooled cooked farfalle pasta, cubed turkey, sliced green onions, dried cherries, gorgonzola cheese, diced celery, sliced almonds, and chopped basil in a large bowl.
Pour in the poppy-seed dressing to desired consistency.
Cover and refrigerate the pasta salad up to an hour before serving.

Notes

This pasta salad is very versatile. You can substitute chicken for the turkey, craisins for the dried cherries, and sugar for the honey, and use other types of pasta noodles.

Nutrition

Serving Size: 12
Calories: 444
Sugar: 7
Sodium: 493
Fat: 23
Saturated Fat: 5
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 38
Protein: 22
Cholesterol: 37

Creamy Cabbage And Sausage Pasta

January 25, 2018/1 Comment/in Dinner, Hotdish, Pasta /by Cherie DeBrule

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Creamy Cabbage And Sausage Pasta

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 25
Total Time: 35

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Ingredients

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1 pound pork sausage
1 medium head of cabbage, thinly sliced
1 large onion, diced
2 medium carrots, diced
2 cups Top The Tator sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
8 oz egg noodles
1/3 cup beef broth
Fresh parsley for garnish

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Instructions

On a cutting board cut up the onions, cabbage, and carrots. In a large frying pan on the stove brown and crumble the pork sausage; drain. Add the diced onions, cabbage, carrots and beef broth. Cook for 15 minutes on medium heat or until the vegetables are tender. While the sausage, onions, cabbage, and carrots are cooking you can cook the egg noodles in a separate pan. Cook the egg noodles according to package directions; rinse and drain. Reduce the frying pan heat and add the egg noodles, Top The Tator sour cream, salt, and pepper. Heat through and stir. Garnish with parsley on top.

Nutrition

Serving Size: 8
Calories: 435
Sugar: 4
Sodium: 659
Fat: 28
Saturated Fat: 12
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 31
Protein: 16
Cholesterol: 95

Bacon Ranch Pasta Salad

November 6, 2017/1 Comment/in Lunch, Main dish, Pasta, Salad /by Cherie DeBrule

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Bacon Ranch Pasta Salad

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Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 25
Total Time: 45

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Ingredients

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1 lb of bacon, cooked and crumbled
2 cups of chopped spinach
1 bunch green onions (scallions) sliced into rounds
8.5 oz sun dried tomatoes in olive oil, drained
4 roma tomatoes diced
2.25 ounces (1 can) sliced riped olives
1 lb (1 box) farfalle pasta
1 cup mayo
1 cup buttermilk
one seasoning packet of ranch dressing

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Instructions

In a large pot boil the noodles according to package directions. While noodles are cooking you can prep the rest of the salad. In a large mixing bowl mix the ranch dressing seasoning packet, the mayo, and the buttermilk. On a cutting board cut up the green onions, spinach, roma tomatoes, and add to the mixing bowl. Add the olives to the mixture and stir. Cook the bacon in a sauce pan on the stove until it is crisp. Chop into bite-size pieces and add to the mixture.
Drain and rinse the pasta when done with cold water, stir so they don’t stick. Serve immediately or store in an airtight container until ready to serve. Know that the pasta might suck up some of the sauce over time, so you can add a little more sour cream and mayo if needed. Refrigerate for 1 hour before serving.

Notes

To speed up the time you can make the bacon the night before or buy the precooked bacon.

Nutrition

Serving Size: 10
Calories: 656
Sugar: 5
Sodium: 601
Fat: 50
Saturated Fat: 9
Unsaturated Fat: 39
Trans Fat: 0
Carbohydrates: 39
Protein: 14
Cholesterol: 29

Dill Pickle Chicken Pasta Salad

July 9, 2017/1 Comment/in Dinner, Main dish, Pasta, Salad, Side Dish /by Cherie DeBrule

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Dill Pickle Chicken Pasta Salad

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

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Ingredients

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16 oz. (1 box) shells pasta
1 pound chicken breast
1 green onion bundle
2 cups cheddar cheese curds
6 Gedney Dill Pickles
Hidden Valley Ranch Buttermilk Recipe Packet- Salad Dressing
& Seasoning Mix.
1 cup mayo
1 cup buttermilk
2 tablespoon dill weed
1/4 cup dill pickle juice

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Instructions

Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. In a large mixing bowl add the mayo, buttermilk, dill weed, and dill pickle juice. Stir until well blended. On a cutting board cut up the green onion, pickles, cheese curds, and add to mixing bowl. Add the pasta and stir until well coated. Chill for an hour before serving.

Nutrition

Serving Size: 6
Calories: 826
Sugar: 6
Sodium: 1248
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 30
Trans Fat: 0
Carbohydrates: 63
Protein: 44
Cholesterol: 114

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Ingredients To Make The BBQ Pasta Salad

Ingredients To Make The BBQ Ranch Dressing

Instructions

To Make Make The BBQ Ranch Dressing

To Make The Pasta Salad

Nutrition

Ingredients

Pasta Salad

Homemade Poppy Seed Dressing

Instructions

Make The Poppy-Seed Dressing

Make Turkey Dried Cherry Pasta Salad

Notes

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Nutrition

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