Free Online Recipes

INGREDIENTS:

1 (28 oz.) can whole tomatoes, undrained
1 (16 oz.) can whole tomatoes, undrained
1 lg. onion, chopped
3 lg. cloves garlic, minced
3 tbsp. olive oil
1 lb. Italian hot sausage, casings removed
8 oz. Mozzarella or Provolone, shredded
1 lb. pasta, such as small shells, ziti, or bow ties

DIRECTIONS:

Put tomatoes and their liquid in food processor or blender and process briefly to chop. In a large, heavy skillet, heat oil. Add onion and garlic. Saute until softened.

Meanwhile, in another skillet, brown sausage, crumbling with a spoon. When sausage is browned, drain thoroughly and blot with paper towels to remove all grease.

Add processed tomatoes and their liquid to the sauteed onions. Add sausage. Bring to a boil, lower heat and simmer about 30 minutes. The sauce will reduce a bit. While sauce is cooking, boil water for pasta. Cook until just done. Do not over cook.

In a 9 x 13 inch baking dish, spoon a little sauce on the bottom. Layer paste, sauce, then cheese; repeat. Bake at 350 degrees until hot and bubbly, about 30 minutes. Serves 8 generously.

Can be assembled ahead, then refrigerated. Very good on a busy day.

INGREDIENTS:

1 lb. sm. Rigadoni pasta
1 head cauliflower
1 qt. real good gravy
2 tbsp. oil
Salt and pepper to taste
1/2 c. grated cheese
3/4 c. buttered bread crumbs

DIRECTIONS:

Cook pasta in 4 quarts of water (al dente), par cook head of cauliflower, oil the bottom of 9 x 12 pan, put 1 layer of pasta, 1 layer of cauliflower, add sauce and grated cheese, make another layer of pasta and cauliflower, add more sauce on top, finish with buttered bread crumbs. Bake at 300 degrees for 30 minutes.

INGREDIENTS:

8 oz. tubular pasta (such as rigatoni, penne or ziti), cooked
2 tbsp. butter
1/2 c. chopped onion
2 tbsp. all-purpose flour
1 3/4 c. milk
1 c. (4 oz.) shredded Gouda cheese
1 c. (4 oz.) shredded Swiss cheese
2 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. grated black pepper

TOPPING:

1/2 c. dry bread crumbs
3 tbsp. grated Parmesan cheese
2 tbsp. chopped parsley
2 tbsp. butter, melted

DIRECTIONS:

1. Cook pasta in boiling salted water according to package directions; drain.

2. In a large saucepan, melt butter. Saute onion in butter over medium-low heat until soft and translucent.

3. Stir in flour. Cook 1 minute. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil.

4. Remove from heat. Add cheeses, salt and pepper. Stir until cheeses are melted. Spoon into greased 8 inch square baking dish.

5. To make crumb topping, combine crumbs, cheese, parsley and melted butter. Stir until all crumbs are coated with butter. Sprinkle over pasta and sauce.

6. Bake, uncovered, at 350 degrees for 10-15 minutes or until crumbs are lightly toasted.

INGREDIENTS:

16 oz. pkg. frozen pasta accents garlic seasoning
2 tbsp. butter
3 tbsp. flour
2 c. milk
1/2 grated Parmesan cheese
1/4 tsp. salt
Dash of pepper
2 c. cubed cooked chicken
1 jar slices, drained mushrooms; optional

TOPPING:

1 c. bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. butter

DIRECTIONS:

Set oven to 400 degrees. Thaw pasta and set aside. Over low heat, melt butter, stir in flour until
smooth. Cook until it bubbles. Gradually stir in milk, cook over medium heat for approximately 15 minutes or until mixture thickens, stirring constantly. Remove from heat and add grated cheese, salt, and pepper; stir until cheese is melted.

In ungreased 2 quart casserole, combine pasta, chicken, mushrooms, and sauce mixture, blending well. In small bowl combine all topping ingredients. Sprinkle over mixture. Bake at 400 degrees for 15-20 minutes or until bubbles form around edge. Let stand 3-5 minutes; serve. Makes 6 servings.

INGREDIENTS:

1 box Mueller’s creamy Italian pasta bake salad
8 oz. tomato paste
1 med. onion
1 tbsp. mayonnaise
1/4 c. milk
2 eggs
1 1/2 lb. hamburger meat
2 or 3 tbsp. water

DIRECTIONS:

Prepare noodles as directed. Save the seasoning mix. Combine seasoning mix with milk, eggs and mayonnaise. Brown hamburger and onion, drain. Add tomato paste and water. In baking dish, layer noodles, then hamburger. Top with seasoning mixture. Bake at 350 degrees for 25 minutes. Sprinkle with Parmesan cheese.

INGREDIENTS:

4 oz. small shell or elbow pasta
1 lb. ground meat
1/2 c. chopped onion
1 can cream of celery soup
1 c. shredded cheddar cheese
8 oz. sour cream
1/4 c. milk
1 tsp. Worcestershire sauce
3/4 tsp. thyme, marjoram, or savory
10 oz. frozen mixed vegetables
1/4 c. crushed crackers

DIRECTIONS:

Cook pasta, set aside. Cook meat and onion until brown. Drain fat. Stir in soup, cheese, sour cream, milk, Worcestershire sauce, and herb. Stir in vegetables and pasta. Put mixture in a 2 quart casserole dish. Sprinkle with crackers. Bake at 375 degrees for 30 minutes, covered. Uncover and cook for 5 to 10 minutes more.

INGREDIENTS:

1 lb. ground beef
2 c. red marinara or spaghetti sauce
1/2-1 c. grated Mozzarella cheese
3/4 lb. penne pasta (sm. pasta tubes)
Parmesan cheese

DIRECTIONS:

Bring four cups of water to a boil. Add pasta and cook until just tender. Brown ground beef and drain excess fat. Simmer marinara and ground beef while pasta cooks. Drain pasta and mix with sauce. Pour all into a 3-quart baking dish and top with desired amount of Mozzarella cheese. Bake uncovered at 350 degrees for 25 minutes. Serves 6.

INGREDIENTS:

1/2 c. olive oil
1 1/2 lbs. fresh tomatoes, unpeeled (about 4)
1/4 c. grated Romano or Parmesan cheese
1/4 c. dry bread crumbs
2 cloves garlic, minced
1 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
1/2 lb. pasta - choose a kind with lots of nooks and crannies to hold the sauce, such as rotelle

DIRECTIONS:

Preheat oven to 400 degrees. Choose a shallow baking dish that will just hold tomatoes in a single layer. Cover bottom of dish with the olive oil. If using roma tomatoes, cut in half; if round tomatoes, quarter. Dip cut surfaces in the olive oil, then place in pan cut side up. Combine remaining ingredients except pasta and sprinkle over tomatoes. Bake 40 minutes in middle of oven. Tomatoes should be very soft.

Meanwhile, cook pasta and drain. Put in bowl and pour tomatoes and oil over, tossing to break up tomatoes. Serve with extra cheese if desired, and perhaps some chopped fresh parsley for color. Serves 4.

INGREDIENTS:

1 tbsp. oil
1 med. onion, chopped
1 clove garlic, chopped
2? segment hot chili pepper, minced or 1/4 tsp. cayenne
1 tbsp. chili powder
1 qt. undrained canned tomatoes
1 tsp. oregano
1/2 tsp. cumin
1 c. uncooked whole wheat elbow macaroni or other pasta broken into pieces
1 1/2 c. corn kernels
3 c. cooked pink or black beans
1/2 c. sliced olives
1 c. broken corn tacos
1 c. shredded Jack cheese

DIRECTIONS:

Heat oil in a 2 quart pot and saute onion, garlic and hot pepper for 3 minutes to soften. Add chili powder and cook briefly. Add tomatoes, oregano and cumin and bring to a boil. Add pasta and corn and simmer 15 minutes until pasta is just tender. Stir in beans and olives. Preheat oven to 325 degrees. Transfer bean mixture to a shallow 2 quart casserole. Top with tacos and cheese. Bake for 10 minutes to melt cheese. If casserole is assembled in advance and chilled, increase baking time to 20 minutes or until heated through. Top with sour cream at the table.

INGREDIENTS:

Cooked ziti or other pasta
Cooked broccoli
Sliced Velveeta cheese

DIRECTIONS:

In casserole, layer pasta, broccoli, and cheese; repeat. Bake in 350 degree oven for 10 minutes.