Rachel's Recipes

Posts Tagged ‘Pasta

The only downside of this dish is that it requires two pots and one skillet. That said, the dish comes together than clean up!

1 pound bacon, chopped (I didn’t have a full pack so I used only about 1/2-3/4)
1/4 teaspoon red pepper flakes
1 pound rigatoni or penne pasta
1/2 cups heavy cream (I used skim milk since that was all I had on hand)
1/4 cups cream cheese (I used neufchatel)
1/4 cups Parmesan cheese, grated
2 eggs
1/4 teaspoon freshly ground black pepper

Set a pot of water on the stove to boil. Cook pasta according to package directions. Reserve 1/2 cup pasta water and drain.

Cook the bacon in a skillet and sprinkle with red pepper flakes.

In a small saucepan, heat the heavy cream and cream cheese over low and whisk until smooth. Remove from heat and whisk in the Parmesan and pepper. Whisk in the eggs.

Toss the pasta with the sauce to coat. Stir in the bacon, and add some reserved pasta water if needed to loosen the sauce.

Source: Tasty Kitchen


Leave it to Cook’s Illustrated to figure out how you can make mac and cheese using just one pot by cooking the pasta in a skillet! (Although I cheated and used my dutch oven because I didn’t trust myself not to splash things everwhere.) This is a really tasty, creamy, easy, and quick recipe to put together! Eric said next time he wants to try just sharp cheddar cheese, but I thought it was pretty tasty as is.

3 1/2 cups water
12 oz can evaporated milk, divided
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
2 cups cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Bring the water, 1 cup of evaporated milk, macaroni, and salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

In a small bowl (or in your measuring cup), whisk the remaining 1/2 cup evaporated milk, cornstarch, mustard, and hot sauce together. Stir into the pasta and continue to simmer slightly thickened, about 1 minute.

Turn off the heat and slowly stir in the cheeses a little at a time until the cheese is fully incorporated. Stir in the butter and season with salt and pepper to taste.

Source: Mel’s Kitchen Cafe (adapted from The Best Skillet Recipes)

This is a meal that doesn’t require too much prep (you’re only chopping an onion and some garlic) and cooks all in one skillet, which makes it perfect for an easy weekday meal.

1 tablespoon vegetable oil
1 pound ground turkey (or lean ground beef)
1 onion, diced
3/4 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
15 oz can tomato sauce
14.5 oz can diced tomatoes with green chiles
2 cups water
2 cups elbow noodles
1 cup frozen corn
2 cups shredded cheese (Mexican or cheddar blend)

Heat the oil in a 12 inch skillet. Add the turkey (or beef), onions, chili powder, cumin, and salt and cook until the meat is browned. Stir in garlic and brown sugar and cook until fragrant (less than a minute).

Stir in tomato sauce, tomatoes, water, and pasta and cover with a lid. Stir often to maintain a steady simmer and cook until the pasta is tender, about 12-15 minutes.

Remove from heat. Stir in one cup of cheese and the corn. Top with the remaining cheese and cover for a 2-3 minutes, until the cheese is melted.

Adapted from: Mel’s Kitchen Cafe

For Christmas dinner every year, my grandmother makes homemade lasagna. It’s a family favorite and a nice change during a season filled with turkeys. You can also prepare this ahead of time and freeze it for an easy meal later.

1 pound ground beef
2 tsp Lawry’s seasoned salt (my spice blend doesn’t have salt in it so I add some of that too)
1/4 tsp garlic powder
1/2 tsp pepper
28 oz can crushed tomatoes
1 package spaghetti sauce mix (Lawrey’s and McCormick make them–they’re near the taco seasoning and gravy packets)
8 oz can tomato sauce
1/2 pound lasagna noodles
1/2 pound Mozzarella cheese, sliced or shredded (I use one package of preshredded)
1/2 pound cottage cheese (the small container)
1/2 cup Parmesan cheese

Brown the meat in a Dutch oven or deep kettle. Mix in seasoned salt, garlic powder, and pepper. Add tomatoes, tomato sauce, and spaghetti sauce mix. Stir thoroughly and cover and simmer for 30 minutes.

While the sauce is simmering, boil the lasagna noodles according to package directions. Drain and rinse.

In a 9×13 pan, pour 1/3 of the meat sauce. Cover with the lasagna noodles, cottage cheese, and mozzarella. Repeat layers ending with the meat sauce. Top with Parmesan cheese.

Bake at 350 degrees for 20-30 minutes until cheese is bubbly.

To freeze, prepare as for baking. When ready to cook, thaw and bake.

This is only slightly more effort than Hamburger Helper and totally worth it! Everything, including the pasta, cooks in one pot, making clean up a snap.

1 Tablespoon vegetable oil
1 pound lean ground beef
1 cup elbow macaroni
1 large onion, diced
1 green or red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt, to taste
Pepper, to taste
1 28-ounce can diced tomatoes, undrained
1/4 cup water
1/4 cup red wine (can substitute water)
1 cup shredded cheddar cheese

Heat a Tablespoon of oil in a dutch oven or large pot. Add the beef and cook until browned. Remove from the pot, leaving drippings, and set aside on a plate. (Depending on how lean your beef is, you may need to pour of a little bit of the grease, leaving just enough to coat the pot.)

Add the onions to the pot and cook 5-7 minutes, until translucent and fragrant. Add the pepper and spices and cook another few minutes until pepper is softened.

Add the tomatoes, water, wine, and pasta and bring to a boil. Boil for several minutes and reduce to a simmer. Stir in the beef and continue to simmer until pasta is cooked through. Stir in the cheese cook until cheese has melted.

Slightly adapted from
: The Kitchn

This dish came together in a snap. While a bit of a diet buster, it was very satifying and delicious.

1/2 pound slab bacon, cut into 1/2-inch chunks
1 pound fresh or dried spinach fettuccine (I used regular, fresh pasta)
1 whole large egg, plus 2 large egg yolks, at room temperature
1 cup grated Parmigiano-Reggiano, plus more for garnish
2 teaspoons freshly cracked black pepper
2 cups baby spinach leaves (I used a handful of frozen, chopped spinach that I defrosted and drained)

Set a pot of salted water on the stove to boil.

In a heavy bottom skillet, cook the bacon and remove from the pan. You want to keep most of the drippings, but can drain off a bit to make it “healthier.”

While the bacon is cooking, mix together the cheese, eggs, and pepper. Add the pasta to the water and cook according to package directions. Reserve about 1/2 cup of the pasta water and mix into the cheese mixture.

Add the pasta to the skillet and toss with cheese mixture, bacon, and spinach.

Source: Claire Robinson

  • In: Main Course | Sauce
  • Comments Off on Gnocchi with Italian Sausage Alfredo Sauce

Eric told me this meal tasted like something served at a restaurant. I considered that to be quite the compliment. What makes it even better as this dish was pretty simple to make, definitely under 30 minutes.

1 package potato gnocchi
3/4 pound Italian sausage
1 small yellow onion, diced
2-3 cloves garlic, minced
14.5 oz can petite diced tomatoes
5 oz frozen, chopped spinach, defrosted and squeezed of excess water
15 oz. jar four cheese alfredo sauce (I used Classico)
1/2 cup half and half
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground pepper
Parmesan cheese, for serving

Set a pot of water on the stove to boil.

Heat a large skillet over medium heat and cook sausage, breaking it apart into small pieces until it is cooked through. Remove the sausage from the pan without discarding the drippings.

Saute the onion until slightly softened. Stir in the garlic, spinach and tomatoes and cook for a couple minutes.

Reduce heat to medium low and stir in the alfredo sauce. Mix in the half and half, the seasonings, and cooked sausage.

Simmer the sauce for about 10 minutes. Meanwhile, cook the gnocchi in the boiling water as directed on the package. Drain the gnocchi. Serve the sauce over the gnocchi and top with Parmesan cheese.


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.