Category Archives: Pasta

Lasagna Soup

Standard

lasagnasoup

Lasagna Soup

This is a very hearty soup.  Comfort food at its best.  It is delicious!!

  • 1 tablespoon oil
  • 1 large yellow onion, diced
  • 1 tablespoon chopped garlic
  • 2 lbs. lean ground beef
  • 1 tablespoon Italian seasoning
  • 1 – 2 teaspoons pepper
  • 2 teaspoons salt
  • 1 (24-oz.) jar pasta sauce
  • 4 cups beef broth (add up to 4 cups more for runnier soup)
  • 1 (28-oz.) can crushed tomatoes
  • 12 oz. Mafalda noodles, or use lasagna noodles, broken (I used bow-ties)
  • 1/2 cup heavy cream
  • 1 cup (4 oz.) shredded mozzarella cheese
  • 1 cup (4 oz.) shredded jack cheese blend
  • Parsley for garnish (if desired)

Heat dutch oven over medium-high heat.

Add oil and then chopped onion.  Cook for 3-4 minutes or until partly translucent.  Add in garlic and cook for 1 minute.

Add in ground beef and sprinkle with Italian seasoning, salt and pepper.  Cook until browned, stirring occasionally.  Drain, if necessary.

Pour in pasta sauce, 4 cups beef broth, crushed tomatoes, and stir to continue.

Add in noodles and allow soup to simmer for 8 minutes, or until noodles are al dente.

Add in heavy cream and cheeses, stir until combined.  Ready to serve.

Add a little sprinkling of cheese on top of bowl and serve.

Makes 12 servings.  (2 cups = 441 calories)

“God’s forgiveness defies our labels of failure or pride.”

 

 

 

 

 

Basil Tomato Soup with Orzo

Standard

basiltomatosoupwithorzo

Basil Tomato Soup with Orzo

This soup is scrumptious!  My husband didn’t think he was going to like it, but after trying it, he asked for seconds.  I think it may even be better the next day after the flavors have had a chance to blend together.

  • 1 large onion, diced
  • 1/4 cup butter
  • 2 garlic cloves, minced
  • 3 cans (28-oz.) crushed tomatoes
  • 1 carton (32-oz.) chicken broth
  • 1 cup loosely packed basil leaves, chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon pepper
  • 1 1/4 cups uncooked orzo pasta
  • 1 cup heavy whipping cream
  • 1/2 cup grated Romano cheese

In a Dutch oven, saute onion in butter for 3 minutes.  Add garlic; cook for 1-2 minutes longer or until onion is tender.  Stir in the tomatoes, broth, basil, sugar and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.

Meanwhile, cook the orzo according to package directions; drain.  Add orzo and cream to soup; heat through (do not  boil).  Sprinkle servings with cheese.

Makes 16 servings.  (4 1/2 quarts)

This makes a large batch, but I always love to freeze soup so I have it at a moments notice.

“What steps can you take to discern God’s leading or to acts on His call for your life?”

Meatball Soup

Standard

meatballsoup

Meatball Soup

You can make this quick and easy soup in a half hour if you have all the ingredients on hand.  This is scrumptiously delicious!  On this beautiful, but very cold day, it tasted so good.  I can’t wait to have seconds.

  • 1 (14.5-oz.) can petite diced tomatoes
  • 1 (6-oz.) can tomato paste
  • 1 to 1/2 cups chopped onion
  • 4 (14.5-oz.) cans beef broth
  • 2 cups water
  • 1 (32-oz.) pkg. frozen meatballs (I used slightly more)
  • 1 1/2 cups small pasta, uncooked  (I used ditalini)
  • Salt and pepper to taste
  • Garnish:  grated Parmesan cheese

Mix together all ingredients except garnish in a large stock pot over medium heat.  Bring to a boil; reduce heat to medium-low.  Cook, stirring occasionally, for 20 minutes, or until pasta is tender and meatballs are warmed through.  Garnish servings with Parmesan cheese.

Makes 6 to 8 servings.

“Care for creation honors the Creator.”

 

 

Shrimp Scampi Mac and Cheese

Standard

shrimpscampimacandcheese

Shrimp Scampi Mac and Cheese

This was soooo good!  I love shrimp scampi and I love mac and cheese.  This is just a little twist on the two.  You could definitely taste a little spice in it from the red pepper flakes, which I liked.  But if you don’t want any spice, leave out the red pepper flakes.

  • 6 tablespoons unsalted butter, divided
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt
  • 2 tablespoons chopped fresh parsley (I used 2 teaspoons dried.)
  • 1 pound medium pasta shells
  • 2 1/2 cups half and half
  • 8 oz. cream cheese, at room temperature
  • 8 oz. shredded Italian cheese blend (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons dry white wine
  • 1 pound large shrimp, peeled, deveined and cut into 1-inch pieces
  • Finely grated zest of 1 lemon

Melt 2 tablespoons butter in a small skillet over medium heat until foamy but not brown.  Stir in the panko, 1/4 teaspoon crushed red pepper flakes and a pinch of salt and continue to cook, stirring frequently, until the panko is golden brown, about 5 minutes.  Remove from the heat and stir in the parsley; set aside.

Bring a large pot of salted water to a boil.  Add the pasta and cook according to the package instructions.  Strain, reserving 1 cup of the pasta water.  Set aside.

Heat the half and half in a large saucepan over medium heat until it just comes to a simmer.  Continue simmering until the half and half is reduced to 2 cups, about 5 minutes.  Add the cream cheese and cook, stirring, until melted.  Whisk in the Italian cheese blend until all the cheese is melted and the sauce is smooth.  Turn off the heat and keep warm.

Meanwhile, melt the remaining 4 tablespoons butter in a large saute pan over medium heat.  Stir in the garlic and the remaining 1/4 teaspoon crushed red pepper flakes and cook until fragrant, about 2 minutes.  Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, about 2 minutes.  Stir in the shrimp and lemon zest and cook, stirring, until the shrimp are pink and just cooked through, about 2 minutes; sprinkle with 1/2 teaspoon salt and set aside.

Add the pasta and shrimp mixture to the cheese sauce and stir to combine.  Stir in some of the reserved pasta water to thin the sauce, if needed.  Season to taste with salt, if needed.  Spoon the hot mac and cheese into bowls and sprinkle with the parsley panko.

Makes 4 – 6 servings.

“God is everywhere, is available every time, and listens always.”

 

 

Bacon Tomato Mac and Cheese

Standard

bacontomatomacandcheese

Bacon Tomato Mac and Cheese

This is a copycat recipe from The Corner Bakery Cafe.  We order this just about every time we go there to eat.  I think this is spot on perfect.

  • 12 oz. (3 cups) uncooked elbow macaroni (use anything you like)
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground red pepper
  • 1 1/2 cups milk
  • 8 oz. (2 cups) American cheese, shredded or cut into 1/2-inch cubes
  • 8 oz. (2 cups) sharp cheddar cheese, shredded
  • 1 medium (1 cup) tomato, seeded and chopped
  • 4 slices (1/3 cup) crisply cooked bacon, crumbled (I used bacon crumbles.)
  • 1/4 cup coarsely chopped parsley, opt.

Cook macaroni according to package directions; drain.

Melt butter in a 3-qt. saucepan over medium heat until sizzling; stir in flour, salt, nutmeg and red pepper.  Continue cooking, stirring constantly, 1-2 minutes or until mixture is bubbly and very lightly browned.  Add milk, 1/4 cup at a time, stirring constantly, 5-7 minutes or until mixture is thickened.  Add cheeses; stir until melted and sauce is smooth.  Add cooked macaroni, tomato, 1/3 cup crumbled bacon and parsley, if using.  Garnish with addition crumbled bacon, if desired.

8 servings.

“What difference might we make if we overcome our fears and trust God to use us?”

 

Chicken Spaghetti

Standard

chickenspaghetti

Chicken Spaghetti

This casserole is absolutely delicious!!  It makes a huge amount, so next time I make it, I am going to make the same amount, but put it in two 8-inch square pans.  I will fix one to eat and freeze the other for another time.

  • 1 cut-up fryer chicken
  • 1 pound thin spaghetti, broken into 2-inch pieces
  • 1 (4-oz.) jar diced pimientos, drained
  • 1 small onion, finely diced
  • 1/4 cup finely diced green bell pepper
  • 2 cans cream of mushroom soup
  • 2 1/2 cups grated cheddar cheese
  • 1 teaspoon salt
  • Pepper to taste

Preheat oven to 350 degrees.

Add chicken to a stock pot.  Cover with water and bring to a boil.  Reduce heat to medium and simmer until the chicken is cooked, about 25 minutes.

Remove chicken from water using tongs or a slotted spoon and set it aside on a plate to cool.

Remove 2 cups of broth from the pot and set aside.

Bring the remaining broth back to a boil and add the spaghetti.  Cook al dente.

Drain the spaghetti, discarding the cooking liquid.  Set aside.  With two forks remove the chicken from the bones.  Shred or cut the meat into bite-size chunks.  Drain the pimientos.

Place the cooked spaghetti in a large bowl.  Add the cream of mushroom soup.  Add 2 cups of the cheddar cheese.  Add the onion, green pepper, pimiento and salt.  Then add chicken and broth.  Stir together well.

Pour the mixture into a 9 x 13-inch baking pan, and top with the remaining 1/2 cup cheddar cheese.  Bake for 35 to 45 minutes, until bubbly.

Serves 8.

“Prayer is an intimate conversation with our God.”

Skillet Macaroni and Cheese

Standard

skilletmacaroniandcheese

Skillet Macaroni and Cheese

This was so easy to make and quick clean-up after.  My version is with ham and peas, but you can make it plain or with broccoli.  Delicious!

  • 3 1/2 cups water, plus extra as needed
  • 1 (12-oz.) can evaporated milk
  • 12 oz. (3 cups) elbow macaroni (small shells would work fine also)
  • Salt and pepper
  • 1 teaspoon cornstarch
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon hot sauce
  • 4 oz. diced deli ham
  • 1/2 cup frozen peas
  • 6 oz. shredded mild cheddar cheese (1 1/2 cups)
  • 6 oz. shredded Monterey Jack cheese (1 1/2 cups)
  • 3 tablespoons unsalted butter

Bring water, 1 cup evaporated milk, macaroni, and 1/2 teaspoon salt to vigorous simmer in 12-inch cast-iron skillet over medium-high heat.  Cook, stirring often, until macaroni is tender and liquid has almost completely evaporated, 8 to 10 minutes.

Whisk remaining 1/2 cup evaporated milk, cornstarch, mustard, and hot sauce together in bowl, then stir into skillet.  Stir in ham and peas.  Cook until sauce is slightly thickened, about 1 minute.

Off heat, stir in cheddar and Monterey Jack, 1 handful at a time, until melted.  Stir in extra hot water as needed to adjust consistency.  Stir in butter and season with salt and pepper to taste.

Serves 4 to 6.

“To avoid drifting away from God, stay anchored to the Rock.”