CHEESY PASTA CASSEROLE
This rich, cheesy side dish is such an excellent meal extender that I always keep it in mind whenever I feel my menu needs a boost. It's a quick and easy casserole to fix, and you can easily double the recipe to feed a larger crowd.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions; drain. In a small saucepan, melt butter. Stir in the flour, garlic salt and onion salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, stirring until melted. Stir in the noodles. , Transfer to a greased shallow 1-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 334 calories, Fat 17g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 701mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.
FOUR CHEESE PASTA CASSEROLE
This is the best mac & cheese ever - very grown up! It takes a little more time to make, but it's worth it! The recipe is from Cooks Illustrated. I only changed a couple of things, for instance, I like whole wheat bread for the topping. (I make no pretense of this being low-cal, and I wouldn't really even want to try and make it so - totally a splurge dish!)
Provided by A la Carte
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the topping: Tear the bread into quarters and put it in a food processor until the mixture resembles course breadcrumbs, not fine. Transfer to a bowl and stir in the Parmesan, salt and pepper. Set this aside for now.
- For the Pasta and Cheese: Pre-heat your oven to 500°F
- Combine the four cheeses in a large bowl and set aside. Meanwhile bring 4 quarts of water to a boil in a large stockpot. When boiling, add the pasta and 1 T of salt. Stir immediately to separate the pasta. Bring back to the boil. (Cook only until al dente - 2 minutes less than package directions).
- While the pasta is cooking, melt the butter in a small-ish saucepan over medium-low heat. When the butter is melted and bubbling, stir in the flour and continue stirring the butter and flour mixture until no lumps remain. Gradually whisk in the cream.
- Raise the heat to medium and bring to a slow boil, stirring occasionally. Reduce the heat to medium low and simmer a minute or two more.
- Stir in the ¼ tsp salt and the pepper and cover the cream sauce, and set aside.
- When pasta is al dente, drain. Add the pasta to the cheese bowl and pour over the cream mixture. (At this point, I would add the drained tomatoes). Cover with foil and let stand for 3 minutes. Uncover the bowl and stir very well with a rubber spatula to make sure the cheeses are mixed thoroughly and well combined.
- Transfer tot a 9x13" baking dish. Sprinkle with the breadcrumb topping, and press down lightly on the crumb mixture.
- Bake in the 500F oven for about 7 minutes.
Nutrition Facts : Calories 1078.5, Fat 60.2, SaturatedFat 36.2, Cholesterol 199.7, Sodium 3366.9, Carbohydrate 104.6, Fiber 14.1, Sugar 2, Protein 33.8
PASTA CASSEROLE
A pasta casserole made with red sauce, ground beef, onions, bell pepper, pepperoni, and cheese.
Provided by Macy
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h5m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, brown the ground beef until no pink shows; drain.
- Combine in a 9x13 inch casserole dish: pasta, ground beef, bell pepper, onion, tomato sauce and pepperoni; blend well. Top with shredded cheese.
- Bake for 30 to 35 minutes or until cheese is melted and casserole is heated through.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 29.2 g, Cholesterol 47.1 mg, Fat 14.6 g, Fiber 2.6 g, Protein 18.6 g, SaturatedFat 6.4 g, Sodium 750.6 mg, Sugar 5.5 g
PASTA AND FETA CHEESE CASSEROLE
This Greek-inspired casserole is easy to prepare for a week night dinner but the sauce is so rich-tasting, you'll want to serve it to company as well. It freezes and reheats very well and actually tastes better the second time around.
Provided by Irmgard
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook the pasta in a large pot of boiling, salted water.
- Rinse and drain well.
- Melt the butter in a large saucepan.
- Add the onion, garlic and green pepper and cook for 3 to 4 minutes.
- Stir in the flour and cook for 3 minutes.
- Add the milk, tomato paste, salt and pepper and bring to a boil.
- Reduce the heat and cook for 5 minutes, stirring often.
- Combine the pasta with the sauce.
- Add the feta, 1/4 cup Parmesan, olives, pimiento, dill and oregano.
- Transfer the mixture to a greased 9" x 13" baking dish.
- Sprinkle with the remaining Parmesan.
- Bake in a preheated 350 degree F oven for 25 to 30 minutes.
Nutrition Facts : Calories 447.3, Fat 23.2, SaturatedFat 14.8, Cholesterol 77.6, Sodium 917.7, Carbohydrate 45, Fiber 5.2, Sugar 3.7, Protein 16.4
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