Pasta Dish Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/pasta-dishes/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 13 Feb 2025 04:24:15 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Pasta Dish Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/pasta-dishes/ 32 32 Turkish Pasta https://www.tasteofhome.com/recipes/turkish-pasta/ Wed, 05 Feb 2025 06:51:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111665

Ingredients

  • PASTA:
  • 8 ounces pasta (bowtie or shells)
  • Salt, for boiling pasta
  • MEAT SAUCE:
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • YOGURT GARLIC SAUCE:
  • 1 cup plain Greek yogurt
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • BUTTER PAPRIKA SAUCE:
  • 4 tablespoons unsalted butter
  • 2 teaspoons paprika
  • 1/4 teaspoon dried mint
  • 1/4 teaspoon pepper
  • GARNISH:
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh parsley
Text Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add pasta; cook according to the package instructions. Drain; set aside.
  2. Meanwhile, to make meat sauce, heat a large skillet over medium-high heat. Add ground beef; cook until browned, 5-6 minutes. Add chopped onion, paprika, onion powder, curry powder, salt and pepper. Cook another 4-5 minutes or until ground meat mixture becomes crispy on the edges. Remove from heat; set aside.
  3. To make yogurt sauce, in a small bowl, stir together yogurt, garlic and salt. Cover; refrigerate until ready to use.
  4. To make butter sauce, melt butter in a small saucepan over medium-low heat. Add paprika, mint and pepper; stir together. Remove from heat; set aside.
  5. To serve, transfer cooked pasta to a large serving dish. Top with dollops of yogurt garlic sauce and the ground beef mixture. Drizzle with butter sauce. To garnish, top with tomatoes and parsley. Serve immediately.

Nutrition Facts

1 serving: 611 calories, 32g fat (16g saturated fat), 116mg cholesterol, 847mg sodium, 51g carbohydrate (6g sugars, 4g fiber), 31g protein.

]]> Shrimp Spaghetti https://www.tasteofhome.com/recipes/shrimp-spaghetti/ Fri, 31 Jan 2025 06:52:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081780

Ingredients

  • 1 pound uncooked spaghetti or linguine
  • 1/4 cup olive oil
  • 1 cup chopped sweet red pepper
  • 1 cup chopped green pepper
  • 1/3 cup chopped onion
  • 3 garlic cloves, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 2 pounds peeled and deveined cooked shrimp (41-50 per pound)
  • 1/2 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Cook pasta according to package directions. Drain, set aside.
  2. In a Dutch oven, heat oil over medium heat. Add peppers and onion; cook until tender, 4-5 minutes. Add garlic, salt, oregano, red pepper flakes and pepper; cook one minute longer. Add shrimp; cook until shrimp turn pink, 4-5 minutes. Add cooked pasta, toss to coat. Sprinkle with Parmesan before serving.

Nutrition Facts

1 serving: 567 calories, 15g fat (3g saturated fat), 236mg cholesterol, 449mg sodium, 63g carbohydrate (4g sugars, 4g fiber), 43g protein.

]]> Squash and Spinach Pierogi Casserole https://www.tasteofhome.com/recipes/squash-and-spinach-pierogi-casserole/ Fri, 17 Jan 2025 20:37:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098338

Ingredients

  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup meatless pasta sauce
  • 1 package (14 ounces) frozen potato and cheese pierogi, thawed
  • 1-1/2 cups frozen chopped spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • 1 cup frozen cubed butternut squash (about 5 ounces)
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1/2 cup sour cream, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a 9x5-in. loaf pan with foil, letting ends extend up sides; grease foil.
  2. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat.
  3. Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes.
  4. Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream if desired.

Nutrition Facts

1 serving: 269 calories, 9g fat (4g saturated fat), 54mg cholesterol, 855mg sodium, 33g carbohydrate (10g sugars, 4g fiber), 14g protein.

]]> Easy Stovetop Lasagna https://www.tasteofhome.com/recipes/easy-stovetop-lasagna/ Fri, 17 Jan 2025 20:37:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098633

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 jar (24 ounces) pasta sauce
  • 2 cups water
  • 1 large sweet red pepper, chopped
  • 1/4 cup Italian salad dressing
  • 1 teaspoon garlic powder
  • 10 uncooked lasagna noodles, broken into 2-in. pieces
  • 1-1/2 cups 2% cottage cheese
  • 1 cup shredded part-skim mozzarella cheese
Text Ingredients

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pasta sauce, water, red pepper, dressing and garlic powder. Bring to a boil; stir in noodles. Reduce heat to medium-low. Cook, covered, until noodles are tender, 10-15 minutes, stirring occasionally.
  2. Stir in cottage cheese; heat through. Remove from heat; top with mozzarella cheese. Cover and let stand until cheese is melted, about 5 minutes.

Nutrition Facts

1 serving: 462 calories, 15g fat (6g saturated fat), 62mg cholesterol, 857mg sodium, 49g carbohydrate (15g sugars, 5g fiber), 32g protein.

]]> Cubano Macaroni Salad https://www.tasteofhome.com/recipes/cubano-macaroni-salad/ Fri, 17 Jan 2025 20:37:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098316

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 2 teaspoons sugar
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded Swiss cheese
  • 1 cup cubed cooked pork
  • 1 cup cubed fully cooked ham
  • 1/2 cup chopped sweet pickles
  • 1/2 cup chopped onion
Text Ingredients

Directions

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine cheese, pork, ham, pickles, onion and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

Nutrition Facts

3/4 cup: 300 calories, 22g fat (5g saturated fat), 33mg cholesterol, 402mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 12g protein.

]]> Barbecue Macaroni Salad https://www.tasteofhome.com/recipes/barbecue-macaroni-salad/ Fri, 17 Jan 2025 20:37:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098314

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1 to 3 tablespoons barbecue sauce
  • 1 tablespoon ranch salad dressing mix
  • 2 teaspoons sugar
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 hard-boiled large eggs, chopped
  • 2 tablespoons sweet pickle relish
Text Ingredients

Directions

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.

Barbecue Macaroni Salad Tips

Can you use other pasta shapes in Barbecue Macaroni Salad?

You can make this dish with any short pasta you have on hand. Feel free to experiment with pasta shapes or just use this as an excuse to clean out your pantry!

Do you have to wait for the macaroni to cool before assembling Barbecue Macaroni Salad?

Yes. Rinsing the pasta under cold water will help speed up the cooling process and prevent the pasta from overcooking and turning mushy. Check out our guide on how to cook pasta perfectly for any type of recipe!

What else can you add to Barbecue Macaroni Salad?

If you're looking to add some pops of color, then red peppers, black beans and fresh corn can brighten up this dish and add a little crunch. Additionally, pulled pork, smothered in barbecue sauce, is a great option if you're wanting to add some protein to this dish.

—Ellie Crowley, Taste Recipes Culinary Assistant

Nutrition Facts

3/4 cup: 449 calories, 35g fat (6g saturated fat), 78mg cholesterol, 452mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 7g protein.

]]> Chicken Caesar Macaroni Salad https://www.tasteofhome.com/recipes/chicken-caesar-macaroni-salad/ Fri, 17 Jan 2025 20:37:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098312

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 2 tablespoons Italian salad dressing mix
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup chopped rotisserie chicken
  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons capers, drained
  • Caesar salad croutons, optional
Text Ingredients

Directions

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, salt and pepper. In a large bowl, combine chicken, artichokes, Parmesan, capers and macaroni. Add dressing and toss gently to coat.
  3. Refrigerate until serving. Top with croutons and additional capers if desired.

Nutrition Facts

3/4 cup: 318 calories, 22g fat (4g saturated fat), 20mg cholesterol, 692mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 10g protein.

]]> Scandinavian-Inspired Macaroni Salad https://www.tasteofhome.com/recipes/scandinavian-inspired-macaroni-salad/ Fri, 17 Jan 2025 20:36:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098310

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 2 teaspoons sugar
  • 2 teaspoons snipped fresh dill
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup peeled and deveined cooked shrimp (100-150 per pound)
  • 4 hard-boiled large eggs, sliced
  • 1 small cucumber, chopped
  • 1 small red onion, thinly sliced
Text Ingredients

Directions

  1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  2. For dressing, in a small bowl, combine mayonnaise, sugar, dill, mustard, salt and pepper. In a large bowl, combine shrimp, eggs, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with red onions and additional dill if desired.

Nutrition Facts

3/4 cup: 287 calories, 21g fat (3g saturated fat), 125mg cholesterol, 401mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 10g protein.

]]> Homemade Marinara Sauce https://www.tasteofhome.com/recipes/homemade-marinara-sauce/ Fri, 17 Jan 2025 20:36:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098298

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (28 ounces each) Italian crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 to 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Text Ingredients

Directions

  1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, Italian seasoning, sugar, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes.

Nutrition Facts

about 3/4 cup: 91 calories, 2g fat (0 saturated fat), 0 cholesterol, 489mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

]]> Marinara https://www.tasteofhome.com/recipes/marinara/ Fri, 17 Jan 2025 20:36:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098289

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 cans (28 ounces each) whole tomatoes
  • 1/4 cup chopped fresh basil
  • 1-1/2 teaspoons dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with a wooden spoon.

Marinara Sauce Tips

Are there benefits to making your own marinara sauce?

There are quite a few benefits to making your own marinara sauce. First off, homemade marinara is free of sugars and preservatives. You know everything that is inside it. Plus, you're able to customize the flavors to your liking.

What are the best tomatoes to use for this marinara sauce recipe?

We think that canned San Marzano tomatoes are the best type of tomato to use for this recipe. Roma tomatoes are a good replacement if you can't find fresh San Marzanos. They are bright in flavor and don't have a ton of moisture inside like beefsteak or heirloom.

What are some variations of this marinara sauce recipe?

There are plenty of ways to switch up this sauce! Try adding roasted garlic, sun-dried tomatoes in oil, roasted red peppers and fresh oregano (instead of dried). You could also add tomato paste to thicken your sauce and add a deeper tomato flavor.

How can I use marinara sauce?

Marinara sauce works well in many Italian recipes. Like you probably know, marinara tastes wonderful on pizza and in pasta recipes. But there are plenty of other ways to use up a jar of marinara sauce. Here are a few variations you may have not tried before: muffin-tin lasagna, Sicilian nachos and chicken parmesan burgers.

Research contributed by Sarah Tramonte, Taste Recipes Associate Culinary Producer and Christina Herbst, Taste Recipes Assistant Digital Editor

Nutrition Facts

1/2 cup: 44 calories, 4g fat (1g saturated fat), 0 cholesterol, 178mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.

]]> Lemon Shrimp Orzo https://www.tasteofhome.com/recipes/lemon-shrimp-orzo/ Fri, 17 Jan 2025 20:35:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098442

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3-1/2 cups reduced-sodium chicken broth
  • 1 pound uncooked whole wheat orzo pasta
  • 1 cup water
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 4 cups fresh arugula
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup Greek olives, halved
  • 1-1/2 cups crumbled feta cheese
  • Fresh basil leaves
Text Ingredients

Directions

  1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes.
  2. Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and fresh basil.

Nutrition Facts

1 cup: 367 calories, 11g fat (3g saturated fat), 80mg cholesterol, 808mg sodium, 44g carbohydrate (1g sugars, 10g fiber), 22g protein.

]]> Decadent Spinach-Stuffed Shells https://www.tasteofhome.com/recipes/decadent-spinach-stuffed-shells/ Fri, 17 Jan 2025 20:34:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099167

Ingredients

  • 1 package (12 ounces) jumbo pasta shells
  • 1 jar (24 ounces) roasted red pepper and garlic pasta sauce, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup roasted garlic Alfredo sauce
  • Dash salt
  • Dash pepper
  • Dash crushed red pepper flakes, optional
  • 2 cups shredded Italian cheese blend
  • 1/2 cup grated Parmesan cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup finely chopped water-packed artichoke hearts
  • 1/4 cup finely chopped roasted sweet red pepper
  • Additional Parmesan cheese, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Cook pasta shells according to package directions for al dente. Drain.
  2. Spread 1 cup sauce into a greased 13x9-in. baking dish. In a large bowl, beat cream cheese, Alfredo sauce and seasonings until blended. Stir in cheeses and vegetables. Spoon into pasta shells. Arrange in prepared baking dish.
  3. Pour remaining sauce over top. Bake, covered, 20 minutes. If desired, sprinkle with additional Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

Nutrition Facts

3 stuffed pasta shells: 389 calories, 22g fat (13g saturated fat), 70mg cholesterol, 707mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 14g protein.

]]> Asparagus Tuna Noodle Casserole https://www.tasteofhome.com/recipes/asparagus-tuna-noodle-casserole/ Fri, 17 Jan 2025 20:33:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099014

Ingredients

  • 2 cups uncooked elbow macaroni
  • 2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
  • 2 cups sliced fresh mushrooms
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 1/4 cup lemon juice
  • 1 tablespoon dried parsley flakes, divided
  • 1-1/2 teaspoons smoked paprika, divided
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 2 pounds fresh asparagus, cut into 1-inch pieces
  • 2 pouches (6.4 ounces each) light tuna in water
  • 1-1/2 cups shredded Colby cheese
  • 1 cup multigrain snack chips, crushed
  • 4 bacon strips, cooked and crumbled
Text Ingredients

Directions

  1. Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours.
  2. Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, about 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

Nutrition Facts

1-1/3 cups: 338 calories, 15g fat (6g saturated fat), 44mg cholesterol, 1110mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 22g protein.

]]> One-Pot Bacon Cheeseburger Pasta https://www.tasteofhome.com/recipes/one-pot-bacon-cheeseburger-pasta/ Fri, 17 Jan 2025 20:30:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098846

Ingredients

  • 8 bacon strips, chopped
  • 2 pounds ground beef
  • 1/2 large red onion, chopped
  • 12 ounces uncooked spiral pasta
  • 4 cups chicken broth
  • 2 cans (15 ounces each) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 1/4 cup ketchup
  • 3 tablespoons prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded cheddar cheese, divided
  • 1/3 cup chopped dill pickle
  • Optional: Chopped tomatoes, shredded lettuce, sliced pickles and sliced red onion
Text Ingredients

Directions

  1. In a 6-quart stockpot, cook bacon over medium heat, stirring occasionally, until crisp, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings.
  2. In the same pot, cook ground beef and onion over medium heat, crumbling beef, until meat is no longer pink, 6-8 minutes; crumble meat; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; simmer, covered, until pasta is al dente, stirring occasionally, about 10 minutes.
  3. Stir in 1 cup cheese, the pickle and the bacon; cook and stir until cheese is melted. Serve with remaining 1 cup cheese and, if desired, tomatoes, lettuce, pickles and red onion.

Test Kitchen tips
  • Take the extra time and shred cheese from a block for this recipe; it will stir in with a smoother texture than pre-shredded cheese.
  • Use Dijon mustard to give this dish a little bit of a "grown-up" taste.

    • Nutrition Facts

    1-1/3 cups: 390 calories, 18g fat (8g saturated fat), 73mg cholesterol, 1023mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 25g protein.

    ]]>         Country Bacon-Beef Mac and Cheese https://www.tasteofhome.com/recipes/country-bacon-beef-mac-and-cheese/ Fri, 17 Jan 2025 20:29:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098828

    Ingredients

    • 5 bacon strips, chopped
    • 1-1/2 pounds ground beef
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 1 medium sweet red pepper, chopped
    • 1 large carrot, coarsely grated
    • 1 tablespoon dried parsley flakes
    • 1/4 teaspoon salt
    • 1 teaspoon pepper
    • 3 cups uncooked protein-enriched or whole wheat elbow macaroni
    • 1 can (14-1/2 ounces) reduced-sodium beef broth
    • 1 cup sour cream
    • 2 cups shredded sharp cheddar cheese
    • 2 cups shredded part-skim mozzarella cheese
    Text Ingredients

    Directions

    1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally, 5-6 minutes. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Brown ground beef in drippings, breaking it into crumbles; remove from pan. Add onion to skillet; cook and stir until translucent, 2-3 minutes. Add garlic; cook 1 minute longer.
    2. Combine red pepper, carrot, seasonings and pasta in a 4-qt. slow cooker. Layer with ground beef, bacon and onion mixture (do not stir). Pour in broth.
    3. Cook, covered, on low for about 1 hour or until meat and vegetables are tender. Stir in sour cream and cheeses 30 minutes before serving.

    Test Kitchen tips
  • If mixture becomes too dry, stir in milk or broth to desired consistency.
  • If you would like a creamier macaroni, stir in more sour cream.

    • Nutrition Facts

    1-1/2 cups: 591 calories, 36g fat (17g saturated fat), 113mg cholesterol, 719mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 38g protein.

    ]]>         Stovetop Cheeseburger Pasta https://www.tasteofhome.com/recipes/stovetop-cheeseburger-pasta/ Fri, 17 Jan 2025 20:29:02 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098763

    Ingredients

    • 1 package (16 ounces) penne pasta
    • 1 pound ground beef
    • 1/4 cup butter, cubed
    • 1/2 cup all-purpose flour
    • 2 cups 2% milk
    • 1-1/4 cups beef broth
    • 1 tablespoon Worcestershire sauce
    • 3 teaspoons ground mustard
    • 2 cans (14-1/2 ounces each) diced tomatoes, drained
    • 4 green onions, chopped
    • 3 cups shredded Colby-Monterey Jack cheese, divided
    • 2/3 cup grated Parmesan cheese, divided
    Text Ingredients

    Directions

    1. Cook pasta according to package directions; drain.
    2. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles. Remove from pan with a slotted spoon; pour off drippings.
    3. In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes.
    4. Stir in green onions, pasta and beef; heat through. Stir in half the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until cheeses are melted.

    Test Kitchen tips
  • For fun crunch and color, top with shredded iceberg lettuce just before serving. Feeling adventurous? Try topping with sliced pickles, too!
  • The Parmesan cheese seems a little out of character for a cheeseburger pasta, but, trust us, it adds a perfect punch of salty flavor.


    • Health Tip: Cut saturated fat by almost half: Use lean ground beef and only 2 cups Jack cheese and make the roux with 2 tablespoons butter and ¼ cup flour. Then, whisk the remaining flour into the broth before adding it to the pan.

    Nutrition Facts

    1-1/2 cups: 616 calories, 29g fat (17g saturated fat), 98mg cholesterol, 727mg sodium, 56g carbohydrate (7g sugars, 3g fiber), 33g protein.

    ]]>         Easy Tortellini Spinach Soup https://www.tasteofhome.com/recipes/easy-tortellini-spinach-soup/ Fri, 17 Jan 2025 20:28:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098757

    Ingredients

    • 16 frozen fully cooked Italian meatballs (about 1 pound)
    • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
    • 1/4 teaspoon Italian seasoning
    • 1/4 teaspoon pepper
    • 2 cartons (32 ounces each) chicken stock
    • 2 cups frozen cheese tortellini (about 8 ounces)
    • 3 ounces fresh baby spinach (about 4 cups)
    • Shredded Parmesan cheese, optional
    Text Ingredients

    Directions

    1. Place the first 5 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
    2. Return to a boil. Add tortellini; cook, uncovered, until meatballs are heated through and tortellini are tender, 3-5 minutes, stirring occasionally. Stir in spinach until wilted. Serve immediately. If desired, top with cheese.

    Test Kitchen tips
  • Fully cooked Italian sausage, cut into half-moon slices, can be substituted for meatballs.
  • You can use frozen Italian turkey meatballs, but we haven’t found one that we love. We prefer the real deal.
  • One 9-oz. package refrigerated cheese tortellini may be substituted for 2 cups frozen tortellini.
  • Plan on serving the soup soon after adding the tortellini and spinach for the best texture.

    • Nutrition Facts

    1-1/2 cups: 177 calories, 8g fat (4g saturated fat), 18mg cholesterol, 949mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 12g protein.

    ]]>         Turkey Ginger Noodle Soup https://www.tasteofhome.com/recipes/turkey-ginger-noodle-soup/ Fri, 17 Jan 2025 20:28:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098753

    Ingredients

    • 2 medium carrots, sliced
    • 2 cans (8 ounces each) sliced water chestnuts, drained
    • 3 to 4 tablespoons minced fresh gingerroot
    • 2 tablespoons minced fresh parsley
    • 2 teaspoons chili powder
    • 4 cups chicken stock
    • 1 can (11.8 ounces) coconut water
    • 3 tablespoons lemon juice
    • 2 pounds boneless skinless turkey breast, cut into 1-inch cubes
    • 2 teaspoons pepper
    • 1/2 teaspoon salt
    • 2 tablespoons canola oil
    • 1 cup frozen corn (about 5 ounces), thawed
    • 1 cup frozen peas (about 4 ounces), thawed
    • 8 ounces rice noodles or thin spaghetti
    Text Ingredients

    Directions

    1. Place the first 8 ingredients in a 4- or 5-qt. slow cooker.
    2. Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker.
    3. Cook, covered, on low 4-5 hours, until carrots are tender. Stir in corn and peas; heat through.
    4. Cook noodles according to package directions; drain. Add to soup just before serving.
    Test Kitchen Tips
  • Switch up your veggies by using whatever you have on hand in place of the corn and peas. However, the more you add the less stock remains at the end so if you wish it loaded with vegetable add more stock or less noodles.
  • This soup is equally as good prepared with chicken instead of turkey.
  • If you know you're not going to eat this soup in one sitting, it's best to cook the noodles in a separate pan and store them separately. Otherwise, they'll soak up all the liquid and pretty much fall apart.
    • Health Tip: Research supports the idea that chicken noodle soup can help you feel better faster. This turkey soup can do the same and more because ginger can help soothe an upset stomach as well.

    Nutrition Facts

    1-1/2 cups: 351 calories, 6g fat (1g saturated fat), 65mg cholesterol, 672mg sodium, 41g carbohydrate (5g sugars, 4g fiber), 33g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

    ]]>         Curried Shrimp Pasta https://www.tasteofhome.com/recipes/curried-shrimp-pasta/ Fri, 17 Jan 2025 20:26:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099316

    Ingredients

    • 8 ounces uncooked angel hair pasta
    • 8 ounces fresh sugar snap peas (about 2 cups), halved diagonally
    • 2 tablespoons olive oil
    • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
    • 3 teaspoons curry powder
    • 1 teaspoon ground cumin
    • 3/4 teaspoon salt
    • 6 green onions, diagonally sliced
    Text Ingredients

    Directions

    1. Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water.
    2. In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.

    Nutrition Facts

    1-1/3 cups: 404 calories, 10g fat (1g saturated fat), 138mg cholesterol, 588mg sodium, 50g carbohydrate (4g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.

    ]]>         Beef Stew with Pasta https://www.tasteofhome.com/recipes/beef-stew-with-pasta/ Fri, 17 Jan 2025 20:26:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099288

    Ingredients

    • 3 tablespoons olive oil, divided
    • 2 pounds beef stew meat
    • 4 medium carrots, cut into 1-inch pieces
    • 1 large onion, chopped
    • 4 garlic cloves, minced
    • 1 can (14-1/2 ounces) diced tomatoes, drained
    • 1 can (12 ounces) tomato paste
    • 3/4 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 cartons (32 ounces each) chicken broth
    • 2 tablespoons minced fresh parsley, optional
    • 2 pounds potatoes (about 4 medium), peeled and cubed
    • 1 can (15 ounces) cannellini beans, rinsed and drained
    • 1/4 cup grated Parmesan cheese
    • 1-1/2 cups uncooked ditalini or other small pasta
    • 2 cups chopped fresh spinach
    Text Ingredients

    Directions

    1. In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half the beef. Remove from pan. Repeat with additional oil and remaining beef.
    2. In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
    3. Stir in potatoes, beans and cheese; bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.

    Nutrition Facts

    1-2/3 cups: 342 calories, 10g fat (3g saturated fat), 52mg cholesterol, 999mg sodium, 40g carbohydrate (7g sugars, 5g fiber), 23g protein.

    ]]>         Mediterranean Shrimp Orzo Salad https://www.tasteofhome.com/recipes/mediterranean-shrimp-orzo-salad/ Fri, 17 Jan 2025 20:26:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099278

    Ingredients

    • 1 package (16 ounces) orzo pasta
    • 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
    • 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
    • 1 cup finely chopped green pepper
    • 1 cup finely chopped sweet red pepper
    • 3/4 cup finely chopped red onion
    • 1/2 cup pitted Greek olives
    • 1/2 cup minced fresh parsley
    • 1/3 cup chopped fresh dill
    • 3/4 cup Greek vinaigrette
    Text Ingredients

    Directions

    1. Cook orzo according to package directions. Drain; rinse with cold water and drain well.
    2. In a large bowl, combine orzo, shrimp, vegetables, olives and herbs. Add vinaigrette; toss to coat. Refrigerate, covered, until serving.

    Nutrition Facts

    1-1/2 cups: 397 calories, 12g fat (2g saturated fat), 65mg cholesterol, 574mg sodium, 52g carbohydrate (4g sugars, 3g fiber), 18g protein.

    ]]>         Potluck Bacon Mac & Cheese https://www.tasteofhome.com/recipes/potluck-bacon-mac-cheese/ Fri, 17 Jan 2025 20:26:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099274

    Ingredients

    • 1 pound bacon strips, chopped
    • 1 package (16 ounces) elbow macaroni
    • 1/4 cup all-purpose flour
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 1/2 paprika, optional
    • 2 cans (12 ounces each) evaporated milk
    • 2 cups reduced-sodium chicken broth
    • 8 ounces Velveeta, cubed
    • 2 cups shredded cheddar cheese
    Text Ingredients

    Directions

    1. Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line perimeter of a 4-qt. slow cooker with foil strips; spray with cooking spray.
    2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels, reserving drippings. In same skillet, heat 2 tablespoons bacon drippings over medium heat; cook pasta in drippings 2 minutes or until edges turn translucent. Transfer to slow cooker.
    3. In same skillet, heat 1/4 cup bacon drippings over medium heat. Add flour, garlic powder, onion powder and, if desired, paprika. Cook and stir 1-2 minutes or until flour begins to turn pale golden brown. Gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheeses; transfer to slow cooker. Stir in pasta. Cook, covered, on low 2-3 hours or until pasta is tender. Top with bacon.

    Nutrition Facts

    2/3 cups: 452 calories, 28g fat (14g saturated fat), 76mg cholesterol, 673mg sodium, 30g carbohydrate (7g sugars, 1g fiber), 20g protein.

    ]]>         Beefy Noodle Casserole https://www.tasteofhome.com/recipes/beefy-noodle-casserole/ Fri, 17 Jan 2025 20:25:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099218

    Ingredients

    • 2 cups uncooked elbow macaroni
    • 1 pound ground beef
    • 1 can (14-1/2 ounces) diced tomatoes, drained
    • 1 can (8 ounces) tomato sauce
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon garlic salt
    • 1/4 teaspoon pepper
    • 1 cup sour cream
    • 3 ounces cream cheese, softened
    • 3 green onions, chopped
    • 1 cup shredded cheddar cheese
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
    2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Stir in tomatoes, tomato sauce, sugar and seasonings. Transfer to a greased 11x7-in. baking dish.
    3. Stir sour cream, cream cheese and green onions into macaroni. Spoon over beef mixture, spreading evenly. Sprinkle with cheese.
    4. Bake, covered, until bubbly, 15-20 minutes. Let stand 10 minutes before serving.

    Nutrition Facts

    1 cup: 506 calories, 27g fat (15g saturated fat), 107mg cholesterol, 745mg sodium, 37g carbohydrate (8g sugars, 3g fiber), 27g protein.

    ]]>         Authentic Pasta Carbonara https://www.tasteofhome.com/recipes/authentic-pasta-carbonara/ Fri, 17 Jan 2025 20:23:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103614

    Ingredients

    • 1 package (1 pound) spaghetti or linguine
    • 6 bacon strips, chopped
    • 1 cup fresh or frozen peas
    • 2 tablespoons lemon juice
    • 1-1/2 teaspoons grated lemon zest
    • 2 large eggs, lightly beaten
    • 2 tablespoons minced fresh parsley
    • 1/2 cup grated Parmigiano-Reggiano cheese
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • Additional grated Parmigiano-Reggiano cheese, optional
    Text Ingredients

    Directions

    1. In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through.
    2. Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese.

    Test Kitchen Tips
  • The heat of the pasta cooks the eggs, but they may not reach 160°, the temperature at which they're considered safe to eat. To prevent food-borne illness, you can use pasteurized eggs.
  • Pancetta is the preferred ingredient of choice for true Italian carbonara but it can be a little hard to find, which is why we called for bacon. If you can get pancetta your carbonara will be all the better for it.

    • Nutrition Facts

    1 cup: 353 calories, 12g fat (4g saturated fat), 65mg cholesterol, 326mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 14g protein.

    ]]>         Greek Shrimp Orzo https://www.tasteofhome.com/recipes/greek-shrimp-orzo/ Fri, 17 Jan 2025 20:19:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103398

    Ingredients

    • 2 cups uncooked orzo pasta
    • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
    • 3 tablespoons olive oil, divided
    • 1-1/2 tablespoons chopped shallot
    • 2 tablespoons butter
    • 1 can (14-1/2 ounces) diced tomatoes, drained
    • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
    • 3 garlic cloves, minced
    • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
    • 1 cup oil-packed sun-dried tomatoes, chopped
    • 2-1/2 cups crumbled feta cheese
    • 1-1/2 cups pitted Greek olives
    Text Ingredients

    Directions

    1. Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside.
    2. In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes.
    3. Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, feta cheese and olives. Cover and cook on low for 2-3 hours or until heated through.

    Nutrition Facts

    1-1/2 cups: 673 calories, 32g fat (10g saturated fat), 127mg cholesterol, 1262mg sodium, 63g carbohydrate (5g sugars, 6g fiber), 31g protein.

    ]]>         Thai Chicken Pasta Skillet https://www.tasteofhome.com/recipes/thai-chicken-pasta-skillet/ Fri, 17 Jan 2025 20:19:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103390

    Ingredients

    • 6 ounces uncooked whole wheat spaghetti
    • 2 teaspoons canola oil
    • 1 package (10 ounces) fresh sugar snap peas, trimmed and cut diagonally into thin strips
    • 2 cups julienned carrots (about 8 ounces)
    • 2 cups shredded cooked chicken
    • 1 cup Thai peanut sauce
    • 1 medium cucumber, halved lengthwise, seeded and sliced diagonally
    • Chopped fresh cilantro, optional
    Text Ingredients

    Directions

    1. Cook spaghetti according to package directions; drain.
    2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce and spaghetti; heat through, tossing to combine.
    3. Transfer to a serving plate. Top with cucumber and, if desired, cilantro.
    Health Tip: Fruits are typically associated with the antioxidant vitamin C, but sugar snap peas are an excellent source as well.

    Nutrition Facts

    1-1/3 cups: 403 calories, 15g fat (3g saturated fat), 42mg cholesterol, 432mg sodium, 43g carbohydrate (15g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat, 1 vegetable.

    ]]>         Deluxe Pizza Casserole https://www.tasteofhome.com/recipes/deluxe-pizza-casserole/ Fri, 17 Jan 2025 20:19:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103362

    Ingredients

    • 3 cups uncooked spiral pasta
    • 1 pound ground beef
    • 1/2 pound bulk pork sausage
    • 1 medium onion, chopped
    • 1 medium green pepper, chopped
    • 1 jar (24 ounces) meatless pasta sauce
    • 1 can (15 ounces) pizza sauce
    • 1 teaspoon brown sugar
    • 2 cups shredded part-skim mozzarella cheese
    • 1 package (3-1/2 ounces) sliced pepperoni
    • 1/4 cup grated Parmesan cheese
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Cook pasta according to package directions for al dente; drain. Meanwhile, in a Dutch oven, cook and crumble beef and sausage with onion and pepper over medium-high heat until meat is no longer pink and vegetables are tender, 6-8 minutes; drain.
    2. Stir in pasta sauce, pizza sauce and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in pasta. Transfer to a greased 13x9-in. baking dish. Top with mozzarella cheese and pepperoni. Sprinkle with Parmesan cheese.
    3. Bake, uncovered, until lightly browned and cheese is melted, 20-25 minutes.

    Nutrition Facts

    1 serving: 346 calories, 17g fat (7g saturated fat), 55mg cholesterol, 797mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 20g protein.

    ]]>         Mediterranean Orzo Chicken Salad https://www.tasteofhome.com/recipes/mediterranean-orzo-chicken-salad/ Fri, 17 Jan 2025 20:18:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103294

    Ingredients

    • 2 cups uncooked whole wheat orzo pasta
    • 2 cups shredded rotisserie chicken
    • 10 cherry tomatoes, halved
    • 1/2 cup crumbled tomato and basil feta cheese
    • 1 can (2-1/4 ounces) sliced ripe olives, drained
    • 1/4 cup chopped sweet onion
    • 1/4 cup olive oil
    • 2 tablespoons lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon dried oregano
    Text Ingredients

    Directions

    1. Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well.
    2. In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

    Nutrition Facts

    1 cup: 397 calories, 16g fat (3g saturated fat), 47mg cholesterol, 407mg sodium, 40g carbohydrate (1g sugars, 10g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.

    ]]>         Chicken & Cheese Noodle Bake https://www.tasteofhome.com/recipes/chicken-cheese-noodle-bake/ Fri, 17 Jan 2025 20:17:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103269

    Ingredients

    • 1 package (16 ounces) spaghetti, broken
    • 2 medium onions, chopped
    • 1 medium green pepper, chopped
    • 1 medium sweet red pepper, chopped
    • 1/2 cup butter, cubed
    • 6 tablespoons all-purpose flour
    • 2 cups 2% milk
    • 4 cups cubed cooked chicken
    • 1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
    • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    • 1 cup sour cream
    • 1/2 teaspoon celery salt
    • 1/2 teaspoon pepper
    • 2 cups shredded part-skim mozzarella cheese
    • 1 cup shredded cheddar cheese
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Cook spaghetti according to package directions.
    2. Meanwhile, in a Dutch oven, saute onions and peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken, soups, sour cream, celery salt and pepper.
    3. Drain spaghetti; add to sauce mixture and toss to coat. Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheeses. Cover and bake 20 minutes. Uncover and bake until bubbly, 5-10 minutes longer.

    Nutrition Facts

    1 cup: 509 calories, 24g fat (13g saturated fat), 102mg cholesterol, 691mg sodium, 42g carbohydrate (7g sugars, 3g fiber), 29g protein.

    ]]>         Sesame Ramen Salad https://www.tasteofhome.com/recipes/sesame-ramen-salad/ Fri, 17 Jan 2025 20:17:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103232

    Ingredients

    • 3 packages (3 ounces each) shrimp ramen noodles
    • 6 cups hot water
    • 1 pound bulk spicy pork sausage
    • 3/4 cup Asian toasted sesame salad dressing
    • 3/4 cup sliced green onions (about 6 medium), divided
    • 1/2 cup chopped fresh cilantro
    • 1/2 teaspoon grated lime zest
    • 3 tablespoons lime juice
    • 3 cups fresh snow peas, halved diagonally (about 8 ounces)
    • 1-1/2 cups julienned carrots
    • 4 tablespoons chopped dry roasted peanuts, divided
    Text Ingredients

    Directions

    1. Break ramen noodles into quarters and place in a large bowl; reserve one seasoning packet. Cover noodles with hot water; let stand until softened, about 5 minutes.
    2. Drain noodles; rinse with cold water. Drain well and return to bowl.
    3. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes. Drain on paper towels.
    4. Mix salad dressing, 1/2 cup green onions, cilantro, lime zest, lime juice and contents of reserved seasoning packet; add to noodles. Toss with snow peas, carrots, 3 tablespoons peanuts and sausage. Sprinkle with the remaining green onions and peanuts.

    Nutrition Facts

    1 cup: 402 calories, 25g fat (8g saturated fat), 31mg cholesterol, 972mg sodium, 33g carbohydrate (8g sugars, 2g fiber), 12g protein.

    ]]>