Pasta Recipes

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 clove of garlic
  • 1 tbsp butter
  • 250g mushrooms, sliced
  • 1 tbsp plain flour
  • 500g fillet steak, sliced
  • 150g crème fraîche
  • 1 tsp English mustard
  • 100ml beef stock
  • ½ small pack of parsley, chopped

Beef Stroganoff

Fall , Peanut Free , Tree Nut Free , Soy Free , Dinner , Dairy , Bon Appétit , Beef , Main course , Pasta , Mushroom , Shallot

Author: Elena Silcock

Make A Classic Beef Stroganoff With Steak And Mushrooms For A Tasty Midweek Meal. Garnish With Parsley And Serve With Pappardelle Pasta Or Rice.

Time: 45m

Number Of Ingredients: 11

  • Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
  • Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
  • Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
  • Season everything well, then tip onto a plate.
  • Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
  • Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
  • Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
  • Cook over a medium heat for around 5 mins.
  • Scatter with some chopped parsley, and serve with pappardelle or rice.
Nutrition Facts:

Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium

  • 1/2 cup minced onion
  • 1 cup sour cream
  • 1 garlic clove, minced
  • 1/4 cup butter
  • 1 lb ground beef
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • canned mushroom stems and pieces, 2-3 cans, drained
  • 1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)
  • 1 (12 ounce) bag egg noodles, cooked

Best Beef Stroganoff

One Dish Meal , 100+ Pasta and Noodle Recipes , Noodle Recipes

Author: Bri22

My Mom Made This Beef Stroganoff Weekly When I Was Younger. I Don't Have The Same Metabolism I Did Then, But It's Still The Best $%#&* Beef Stroganoff I Have Ever Had. I Just Want To Thank Everyone For All The Wonderful Reviews And Ideas, I Too Now Add A Splash Of Worcestershire Sauce! Thanks Again!

Time: 35m

Yield: 6-8 serving(s)

Number Of Ingredients: 11

  • Sauté onion and garlic in butter over medium heat.
  • Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
  • Stir in sour cream until heated. Serve over noodles.
Nutrition Facts:

  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • 1 egg, beaten
  • ¾ cup chopped onion
  • 5 cloves garlic, minced
  • ¼ cup olive oil
  • 2 (28 ounce) cans whole peeled tomatoes
  • 2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 1 (6 ounce) can tomato paste
  • ¾ teaspoon dried basil
  • ½ teaspoon ground black pepper

Italian Spaghetti Sauce With Meatballs

Side Dish , Sauces and Condiments Recipes , Sauce Recipes , Pasta Sauce Recipes , Tomato

Author: Jeremy

This Is A Recipe I Got From My Mother Years Ago -- It's Great.

Time: 2h20m

Yield: 6

Number Of Ingredients: 17

  • In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Nutrition Facts:

Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g

  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1 pound ground beef
  • 1 cup fresh white bread crumbs (4 slices, crusts removed)
  • 1/4 cup seasoned dry bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 extra-large egg, beaten
  • Vegetable oil
  • Olive oil
  • 1 tablespoon good olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup good red wine, such as Chianti
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds spaghetti, cooked according to package directions
  • Freshly grated Parmesan

Real Meatballs And Spaghetti

main-dish , Spaghetti , Pasta

Author: Ina Garten

For Homemade Italian Comfort, Make Ina Garten's Real Meatballs And Spaghetti Recipe From Barefoot Contessa On Food Network, Starring Veal, Pork And Beef.

Time: 2h

Yield: 6 servings

Number Of Ingredients: 23

  • Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
  • Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
  • For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
  • Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
Nutrition Facts:

  • 1 (16 ounce) box dry fettuccine pasta
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, sliced
  • 2 chicken breasts, diced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Italian seasoning
  • ½ teaspoon ground nutmeg
  • salt and ground black pepper to taste
  • 1 (16 ounce) jar Alfredo sauce
  • 1 cup mozzarella cheese

Chicken Alfredo Pasta

Chicken , Meat and Poultry Recipes , Chicken Breast Recipes , Pasta

Author: Faithpotato_mary1994

Chicken And Pasta With Alfredo Sauce From A Jar That Tastes Better Than Store-bought!

Time: 30m

Yield: 4

Number Of Ingredients: 10

  • Fill a large pot with salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, heat oil in a frying pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken, red pepper flakes, Italian seasoning, nutmeg, salt, and pepper. Cook and stir until chicken is no longer pink, about 5 minutes.
  • Drain pasta. Add Alfredo sauce to the chicken; bring to a simmer. Stir in mozzarella cheese and cook until melted and well combined. Stir in pasta.
Nutrition Facts:

Calories 935.9 calories, Carbohydrate 90.2 g, Cholesterol 94.3 mg, Fat 48.4 g, Fiber 4.3 g, Protein 39.1 g, SaturatedFat 17.8 g, Sodium 1344.3 mg, Sugar 8 g

  • 2 tablespoons olive oil
  • 8 ounces pancetta or thick bacon, diced
  • 4 large eggs, at room temperature
  • 1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon freshly ground black pepper
  • Kosher salt
  • 1 pound spaghetti

Spaghetti Alla Carbonara

Gourmet , Egg , Winter , main-dish , Pork , Pasta , Quick & Easy , Pasta Sides , Sauté , Parmesan

Author: Marc Murphy

Time: 20m

Yield: 4 to 6 servings

Number Of Ingredients: 7

  • In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
  • In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.
  • Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid.
  • Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.
Nutrition Facts:

  • 1 tablespoon vegetable oil
  • 1 pound white onions, chopped
  • 1 ½ pounds fresh mushrooms, sliced
  • 1 tablespoon butter
  • 2 pounds bacon
  • 8 eggs
  • 1 cup heavy whipping cream
  • ⅔ cup grated Parmesan cheese
  • 2 pounds uncooked pasta
  • ⅔ cup chopped parsley
  • ¼ teaspoon crushed red pepper flakes

Pasta Alla Carbonara

Main Dish Recipes , Pasta , Pasta Carbonara Recipes

Author: Erin Clifton

This Was Always A Family Favorite. Easy To Reheat. Great As A Side Dish. Timing Is Important For Success. Toss The Sauce With Hot Noodles: The Eggs Continue To Cook On The Hot Noodles.

Yield: 16

Number Of Ingredients: 11

  • Heat oil in a large skillet over medium heat. Saute onions in oil until tender. Drain on paper towels.
  • Using the same pan, cook mushrooms in butter over medium heat. Stir in onions and bacon; reduce heat to low, and cook until bacon browns. In a medium bowl, beat together eggs, cream, and cheese; mix into bacon mixture. Cook, stirring, until the sauce begins to thicken. Remove from heat.
  • Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Toss hot noodles with sauce, parsley and red pepper flakes.
Nutrition Facts:

Calories 560.5 calories, Carbohydrate 36.4 g, Cholesterol 198.2 mg, Fat 37.6 g, Fiber 3.2 g, Protein 19.4 g, SaturatedFat 14.1 g, Sodium 588.9 mg, Sugar 2.2 g

BAKED ZITI I Ingredient:
  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 ½ cups sour cream
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese

Baked Ziti I

Pasta and Noodles , Pasta by Shape Recipes , Ziti Recipes

Author: Colleen B. Smith

A Lady I Worked With Brought This In One Day, And It Was A Hit. Now It Is The Favorite Of All My Dinner Guests. It's Great For A Covered Dish Dinner Too. I Have Made This Also Without The Meat, And It Is Well Received.

Time: 55m

Yield: 10

Number Of Ingredients: 8

  • Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  • In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  • Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Nutrition Facts:

Calories 578.2 calories, Carbohydrate 58.4 g, Cholesterol 71.3 mg, Fat 25.3 g, Fiber 6 g, Protein 27.9 g, SaturatedFat 12.7 g, Sodium 913.6 mg, Sugar 14.3 g

  • 1 (8 ounce) package wide egg noodles
  • 1 pound lean ground beef
  • 1 tablespoon butter
  • 1 teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ teaspoon garlic salt
  • 1 cup tomato sauce
  • 1 cup cottage cheese, creamed
  • 1 cup sour cream
  • 1 cup chopped green onions
  • 1 cup shredded sharp Cheddar cheese

Sour Cream Noodle Bake

main-dish , 100+ Pasta and Noodle Recipes , Noodle Recipes

Author: Kimirn

This Is A Warm And Satisfying Dish. Kids Like It Too!

Yield: 6

Number Of Ingredients: 11

  • Cook noodles in boiling salted water. Rinse in cold water and drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Brown meat in butter; add salt, pepper, garlic salt and tomato sauce. Simmer for 5 minutes. Mix cottage cheese, sour cream, onions, meat sauce and noodles. Place in a casserole dish and sprinkle with cheddar cheese
  • Bake, uncovered, at 350 degrees F (175 degrees C) for 20 to 25 minutes.
Nutrition Facts:

Calories 588.8 calories, Carbohydrate 33 g, Cholesterol 139.8 mg, Fat 36.7 g, Fiber 2.3 g, Protein 31.2 g, SaturatedFat 18.9 g, Sodium 1068.4 mg, Sugar 3 g

  • 1 lb extra wide noodles
  • 4 Tbsp butter or margarine
  • 1/2 c sour cream
  • 2 dash(es) fresh ground mixed pepper
  • 1 dash(es) fresh ground white pepper
  • 1 Tbsp fresh parsley, chopped, or 1 teaspoon dried parsley flakes

Wide Noodles With Butter And Sour Cream

Pasta Sides

Author: Stefanie D

I Love To Share Food Ideas And The Stories Behind Them, Yet This Is The First Time I've Posted To This Site. My Husband And I Have A Combined Family Of 7 Kids That Has Continued To Grow As They Become Adults, Marry And Have Children Of Their Own. Many Of You Know First-hand How Hard It Can Be To Please The Kids Of Your Adopted...

Time: 20m

Number Of Ingredients: 6

  • 1. Cook the noodles according to package. When they are cooked the way you like, drain noodles, letting them sit in the colander in the sink for a minute or two.
  • 2. While noodles are draining, put butter in the same pot and let it start to melt a little.
  • 3. Add noodles back to pot and mix with the butter, until the butter is melted and noodles are coated.
  • 4. Lightly salt and pepper the noodles, mixing gently, then add sour cream and thoroughly combine. Adjust salt and pepper to taste.
  • 5. Mix in parsley and serve.
Nutrition Facts:

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