Donnas Pasta Recipes

Steps:

• 1. The American favorite pasta is small elbow noodles or rotini. The Italian favorite is long macaroni or Bucatini.
• 2. Boil the pasta of your choice in very well salted water until al dente. Don't cook the pasta completely because it will finish cooking in the oven. Pour into a colander and quickly rinse with cold water to stop the cooking - allow to drain.
• 3. In the same pot that you boiled the pasta, add butter and melt it over low heat. Turn Off Heat! Add the milk and the drained pasta - stir well. Taste at this point to see if it needs any additional salt. Remember that cheese is salty so don't add too much if it's needed.
• 4. Add about 1/3 of the shredded cheese to the pasta & milk and stir. It doesn't have to completely melt, just get it mixed well.
• 5. In a large casserole dish layer half of the noodles, then put a layer of cheese.
• 6. Add the rest of the noodles and all of the remaining liquid, then layer the top with the remaining cheese.
• 7. Bake at 350° F for 30-40 minutes until hot and bubbly and cheese is golden brown. Remove from oven and allow to sit about 5-10 minutes. Serve hot. Enjoy!
• 8. *NOTES: I prefer to use a mixture of mild and sharp cheddar. Use Colby or whatever flavor cheese that you like to make it your own. If you like pepper, granulated garlic or onion then add it - I don't think it needs it but make it to your taste.

Steps:

• 1. Cook macaroni, rinse in cold water, cool. Dice ALL ingredients into VERY small pieces. Add dressing and refrigerate.
• 2. Best if made the night or day before and served at room temperature. I put everything in a large white kitchen trash bag. Makes for easy tossing and storing in the refrigerator
• 3. Can very easily be halved, or doubled or tripled.

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato puree, tomato paste, 1 tablespoon parsley, sugar, basil, 1 teaspoon salt and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , In a large bowl, combine the eggs, cottage cheese, Parmesan cheese, pepper, and remaining parsley and salt. , Spread 1/2 cup meat mixture in a greased 13x9-in. baking dish. Layer with 3 noodles, a third of the cheese mixture, 1-1/3 cups mozzarella cheese and a third of remaining meat sauce. Repeat layers twice., Bake at 350° for 1 hour or until a thermometer reads 160°. Let stand for 15 minutes before cutting.

Steps:

• Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain.
• While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.
• Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.