Beef Parmesan With Garlic Pasta Recipes

Steps:

• Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, and top with parsley.
• Enjoy!

Steps:

• Heat oven to 375°F.
• Combine bread crumbs and Parmesan in medium bowl. Add meat, in batches; toss until meat is evenly coated with crumb mixture.
• Heat oil in large nonstick skillet on medium heat. Add garlic; cook and stir 1 min. Add meat; cook 3 to 5 min. or until evenly browned, stirring frequently. Spoon into 1-qt. casserole sprayed with cooking spray; top with peppers, onions and pasta sauce.
• Bake 30 to 45 min. or until heated through. About 10 min. before meat mixture is done, cook pasta as directed on package, omitting salt.
• Sprinkle mozzarella over meat mixture; bake 5 min. or until melted.
• Drain pasta. Serve topped with meat mixture.

Steps:

• Preheat oven to 350F degrees. Spray baking pan with cooking spray.
• Cut cube steak into serving size pieces. Coat meat with bread crumbs and parmesan cheese which have been mixed together.
• Heat olive oil in large frying pan and saute 1 tsp. of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion and pepper rings on top of meat and pour marinara sauce over all.
• Bake for 30-45 minutes, depending on thickness of the meat. Sprinkle mozzarella over meat and leave in the oven until bubbly.
• Cook pasta al dente. Drain and toss with butter and 1 tsp. garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color.
• Serve meat and sauce atop a mound of pasta.
• NOTE: You can make the meat ahead of time and refrigerate overnight; the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella until the last minute.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
• In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes. Sprinkle with Parmesan, and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 8 to 10 minutes.
• Meanwhile, melt butter in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
• Drain spaghetti, reserving 1/2 cup pasta water. Add pasta water and Parmesan cheese to the skillet with the garlic. Stir to combine. Add spaghetti and parsley. Toss to evenly distribute parsley amongst spaghetti and serve immediately.