INGREDIENTS

16 ounces pasta
1 (6 ounce) can black olives, drained and chopped
1 (5 ounce) jar stuffed green olives, sliced
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 1/2 tablespoons bacon bits
1 (16 ounce) bottle ranch-style salad dressing
1/2 cup chopped green onions
1/2 teaspoon ground black pepper

DIRECTIONS
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 and reserve.
In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.
Cover bowl, refrigerate to chill for one hour, and serve.

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INGREDIENTS

1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/2 cup pesto sauce

DIRECTIONS

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.
Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

• 3 tablespoons olive oil
• 1 leek, sliced
• 2 carrots, chopped
• 1 zucchini, thinly sliced
• 4 ounces green beans, cut into 1 inch pieces
• 2 stalks celery, thinly sliced
• 1 1/2 quarts vegetable stock
• 1 pound chopped tomatoes
• 1 tablespoon chopped fresh thyme
• 1 (15 ounce) can cannellini beans, with liquid
• 1/4 cup elbow macaroni
• salt and ground black pepper to taste

DIRECTIONS

1. Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
2. Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
3. Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

Source: Allrecipes

INGREDIENTS

• 1 (8 ounce) package uncooked linguine pasta
• 4 teaspoons olive oil, divided
• 6 ounces chorizo sausage, cut into chunks
• 1 pound scallops
• salt and ground black pepper to taste
• cayenne pepper to taste
• 1 green bell pepper, julienned
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 tablespoon minced garlic
• 1/3 cup dry white wine
• 1 cup clam juice

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil, and cook the linguine 8 to 10 minutes or until al dente; drain.
2. Heat 1 teaspoon olive oil in a skillet over high heat, and cook and stir the chorizo sausage 2-3 minutes, until evenly browned. Set aside the sausage, and wipe the skillet. Heat 1 teaspoon olive oil, and toss in the scallops. Season with salt, pepper, and cayenne, and cook and stir about 3 minutes, until opaque and lightly browned. Set aside. Wipe the skillet, and heat another 1 teaspoon olive oil over medium heat. Cook and stir the green bell pepper, red bell pepper, and yellow bell pepper until tender. Remove from heat, and set aside.
3. Heat the remaining olive oil in the skillet over medium high heat, and cook and stir the garlic until tender. Pour in the wine, and bring to a boil. Cook until most of the wine has been reduced, and scrape the browned bits from the bottom of the skillet. Mix in the clam juice, bring to a boil, and cook until reduced by about 1/2. Return the chorizo, scallops, and peppers to the skillet, and toss until coated. Serve over the cooked linguine.

Source: All Recipes

1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
1/2 cup water

DIRECTIONS

In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
To assemble, in the bottom of a 9×13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 water to the edges of the pan. Cover with aluminum foil.
Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving

INGREDIENTS

• 5 teaspoons olive oil
• 4 shallots, diced
• 1 large onion, cut into thin strips
• 1 pound bacon, cut into strips
• 1 clove garlic, chopped
• 1 (16 ounce) package fettuccini pasta
• 3 egg yolks
• 1/2 cup heavy cream
• 3/4 cup shredded Parmesan cheese
• salt and pepper to taste

DIRECTIONS

1. Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
2. 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 pasta, then return it to the pot.
3. In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

Source: All Recipes

• 1 (16 ounce) package spaghetti, cooked and drained
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 8 ounces processed cheese food
• 4 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. Put chicken soup, mushroom soup, tomatoes with green chile peppers and cheese in slow cooker over medium heat. Stir together and cook until cheese has melted.
3. Stir cooked chicken and spaghetti into cheese mixture and heat through. Reduce heat to medium low and cook for about 40 minutes.

Source: All Recipes

What sets this recipe apart from other pastas is the ricotta salata cheese that tops it, which can now be found in most Italian specialty stores.

1 Pound Penne Pasta

3 Tablespoons Olive Oil

1/2 Small Onion, Finely Chopped

3 Cloves of Garlic, Minced

1 (14oz) Can Chopped Tomatoes ( I prefer Pomi brand)

1/4 Cup Finely Chopped Basil

4 Small Eggplants, Cut Into 2 Inch X 1 Inch Slices

Oil For Frying

Salt & Pepper

Red Pepper Flakes (Optional)

5 oz. Ricotta Salata Cheese

Fresh Basil Leaves To Garnish

To make the sauce, heat the 3 tablespoons of oil in a heavy saucepan, and sauté the onions until tender. Add the garlic and hot pepper flakes. Add the chopped tomatoes, basil, salt and pepper. Cook for 30 minutes or until the sauce has thickened. Cook the pasta in boiling, salted water, and while it is cooking fry the eggplant in 1/4 cup of the oil in a heavy skillet until golden and tender. Drain on paper towels and fold into the pasta sauce. Drain the pasta once it is cooked al dente and return it to the pan with half the sauce. Cover over medium heat until piping hot, and then serve in bowls, spooning the remaining sauce over the pasta. Sprinkle with the grated ricotta salata and garnish with basil leaves.

Source: Italian Food Forever

I’ll make an entry about this later…..my dogs are fighting, hahahaha

my lunch

It’s a cheesy beef with penne pasta. I was in the mood for cooking so I got all the possible ingredients in the fridge, then made something yummy for my hungry tummy, hehehe…

So I got the following - > oil, garlic, onion, tomatoes, beef, salt, pepper, penne and cheddar cheese.

Cook the penne in a boiling water with a little salt and oil, drain. Fry the garlic, onion, tomatoes, beef, put a little water then let it boil for 10 minutes. Pour the beef mixture on the penne, put lots of cheese for the topping!!!!