April 15, 2011 at 4:04 pm (butter, fettuccine, garlic, half-and-half, Italian, Main Dish, parmesan, parsley, salt, shrimp, stovetop)
Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 40 Min
Serves 6
1 pound fettuccine pasta
1 tablespoon butter
1 pound uncooked shrimp – peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste
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1. 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.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.
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November 2, 2010 at 3:05 pm (7 ingredients or less, Aldi ingredients, canned diced tomatoes, cream cheese, Italian, Main Dish, mostaccioli, mozzarella, oven, parmesan, pasta sauce, penne, rigatoni, sour cream, stovetop, ziti)
Preparation: 20 minutes
Bake: 20 minutes
Total: 40 minutes
Yield: 8 servings
4 cups ziti, uncooked
1 jar (26 oz) marinara sauce
1 can (14 1/2 oz) diced tomatoes, undrained
6 oz cream cheese, diced
3/4 cup sour cream
1 package (8 oz) shredded mozzarella cheese
1/3 cup grated Parmesan cheese
Preheat oven to 375 degrees.
Cook the pasta in a large pot as directed on package, omitting salt; remove from pot and drain. Meanwhile, place the marinara sauce, tomatoes and cream cheese in the same pot; cook on medium heat for 5 min. or until cream cheese is melted and well blended.
Form a layer with half the pasta mixture in a 9 x 13-inch baking dish. Top with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Cover with remaining mozzarella and Parmesan.
Bake the ziti for 20 min. or until heated through.
Make ahead: You can keep this dish covered in refrigerator up to 8 hours before baking. Increase the baking time 30 to 35 min. or until heated through.
Substitution: If you don’t have ziti, you can substitute other cylindrical pasta, like penne, rigatoni or mostaccioli.
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July 16, 2010 at 4:15 pm (all-purpose flour, baking powder, candied orange peel, canola oil, Desserts, eggs, extra virgin olive oil, granulated sugar, Holiday, honey, Italian, Moscato, orange juice, oranges, salt, stovetop, Vin Santo)
(Strufoli)
Prep Time: 45 minutes
Total Time: 2 hours (includes dough resting)
Makes 10 cups or 12 servings.
3 C all-purpose flour
1/2 C sugar
1 t baking powder
1/2 t salt
4 eggs
1/4 C extra-virgin olive oil
1 T grated orange zest
1 T plus 1/2 C sweet dessert wine (like Vin Santo or Moscato) OR orange juice, divided
4 C canola oil
24 oz honey (2 C)
Decorations:
White nonpareils
Diced candied orange peel
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1. In large bowl, whisk flour, sugar, baking powder and salt until blended; make a well in center of mixture. In a 2-cup measure, whisk eggs, olive oil, zest and 1 T wine until well blended; pour into center of well. With hands or large wooden spoon, gradually work flour into egg mixture until a soft, pliable dough forms. Turn dough out onto a lightly floured surface; with floured hands, knead dough 3 minutes or until smooth. Wrap in plastic; let stand at room temperature 1 hour.
2. Pull off small walnut-size clumps of dough; with lightly floured hands, roll between your palms into a thin rope, slightly less than 1/2″ thick. Repeat with remaining dough (keep ropes loosely covered with plastic wrap). Cut ropes into little nuggets, about 1/4 to 1/2″ wide.
3. Line a large baking sheet with paper towel. Heat canola oil in a 5-qt pot or electric deep fryer to 360 degrees. Place about 30 dough balls onto a large skimmer or spider; lower into the oil. Fry 2 minutes, stirring as they fry, until puffed and golden. Transfer to paper towel to drain. Repeat with remaining dough balls.
4. Place honey and 1/2 C wine in a 6-qt pot or Dutch oven and bring to a boil (the mixture will bubble up high in the pot). Boil 3 minutes; remove pot from heat. Add balls all at once to honey mixture; gently toss with a slotted spoon for several minutes until well coated. Let balls cool to room temperature, stirring several times.
5. Spoon the strufoli with honey onto a large serving platter or several smaller plates. With hands lightly oiled to prevent sticking, arrange balls in a pyramid shape. Sprinkle with nonpareils and candied orange peel.
Storage tip: Keep airtight at cool room temperature up to 1 week.
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October 15, 2009 at 1:48 pm (broiler, chicken cutlets, eggs, Italian, Main Dish, mozzarella, olive oil, parmesan, pasta sauce, pepper, plain breadcrumbs, salt, stovetop)
Prep: 35 minutes
Total: 35 minutes
Serves 4
3/4 cup plain breadcrumbs
3/4 cup grated Parmesan cheese
8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
Salt and freshly ground pepper
1 large egg, lightly beaten
2 cups jarred tomato sauce
1/4 cup olive oil
6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices
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1. Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
2. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
3. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.
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October 15, 2009 at 1:36 pm (eggs, ground beef, Italian, lasagna noodles, Main Dish, mozzarella, parmesan, parsley, pasta sauce, ricotta cheese, stovetop)
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 8 servings
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
15 oz ricotta cheese
7 oz. shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
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Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
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October 15, 2009 at 1:28 pm (7 ingredients or less, Aldi ingredients, canned diced tomatoes, cod fillets, halibut fillets, instant white rice, Italian, italian dressing, Main Dish, microwave, mozzarella, Quick Dishes, tilapia)
Prep Time: 5 min
Total Time: 17 min
Makes: 4 servings
2 cups instant white rice, uncooked
1/2 cup water
1 lb. white fish fillets (halibut, cod or tilapia)
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup Italian dressing
1/2 cup shredded mozzarella cheese
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Mix rice and water in 1-1/2 qt. microwaveable casserole. Place fish in single layer over rice; top with tomatoes and dressing. Cover.
Microwave on HIGH 10 min.; top with cheese.
Microwave, uncovered, 2 min. or until fish flakes easily with fork and rice is tender.
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October 11, 2009 at 5:19 pm (basil, cooked brown rice, fresh basil, fresh oregano leaves, hot cooked rice, Italian, Main Dish, milk, onion, oregano, parmesan, pasta sauce, plain breadcrumbs, Quick Dishes, quick oats, red pepper (cayenne), spaghetti, stovetop, vegetable oil, Vegetarian, wheat germ)
Prep Time:25 min
Start to Finish:25 min
makes:6 servings
1 package (16 oz) uncooked spaghetti
2 cups cooked brown or white rice
1/2 cup quick-cooking oats
1 medium onion, chopped (1/2 cup)
1/4 cup plain bread crumbs
1/4 cup milk
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper (cayenne)
1 egg, beaten
1/2 cup wheat germ
1 tablespoon vegetable oil
2 cups tomato pasta sauce
Shredded Parmesan cheese, if desired
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1. Cook and drain spaghetti as directed on package.
2. In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.
3. In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
4. Heat pasta sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.
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July 31, 2009 at 10:06 am (black pepper, butter, fresh tomatoes, garlic, Italian, italian seasoning, Main Dish, mozzarella, olive oil, onion, parmesan, Quick Dishes, salt, stovetop, Summer, whole-grain thin spaghetti, zucchini)
Makes: 4 servings
Total Time: 25 min
8 oz. whole wheat spaghetti
2 medium zucchini, halved and sliced
1/3 cup chopped onion
2 tablespoons Italian seasoning
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
4 medium tomatoes, quartered
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
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Cook spaghetti according to package directions.
Meanwhile, in a large skillet, saute the zucchini, onion, Italian seasoning, garlic, salt and pepper in oil and butter for 4 to 5 minutes or until tender.
Add tomatoes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. Sprinkle with cheeses; cover and simmer for 2 to 3 minutes or until cheese is melted. Drain spaghetti; serve with vegetable mixture.
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April 1, 2009 at 6:34 pm (7 ingredients or less, Aldi ingredients, cooked beef, cooked pork, cooked seafood, cubed cooked chicken, garlic, garlic powder, Italian, Main Dish, mixed vegetables, olive oil, oregano, pepper, salt, Side dish, stovetop, whole-grain thin spaghetti)
14 1/2 oz whole grain thin spaghetti
6 T olive oil
4 t minced garlic OR 1/2 t garlic powder
1 t salt
Pepper to taste
1/2 t dried oregano leaves
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Cook pasta according to package directions. In small saucepan over medium heat, heat oil; add garlic, salt and oregano. Cook 1 minute or until garlic is lightly browned; do not burn. Toss hot pasta with oil mixture; season with salt and pepper, if desired. Serve immediately. Makes 4 servings.
Variations: Toss with 2 cups cooked chicken, seafood, beef or pork pieces OR include 2 cups of your favorite cooked vegetables.
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March 22, 2008 at 8:03 pm (balsamic vinegar, basil, fresh tomatoes, garlic, Italian, Main Dish, olive oil, oregano, parmesan, Salad, stovetop, whole-grain thin spaghetti)
Bruschetta-Style Thin Spaghetti (served hot)
Total Cooking Time: 15 min.
Serves: 3-4 people
1 box (12-13.25 oz) whole-grain thin spaghetti
2 tablespoons olive oil
2 tablespoons minced garlic
3 cups diced fresh tomatoes
2 tablespoons balsamic vinegar
To taste: oregano and basil (fresh or dried), shredded Parmesan cheese, cracked pepper, salt
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1. Cook pasta according to package directions.
2. Heat a large saute pan on medium high with olive oil. Saute garlic until golden. Add tomatoes, balsamic vinegar and herbs. Heat until warmed (about 2 minutes).
3. Combine pasta and tomato mixture and heat until warm (approximately 2-3 minutes).
Bruschetta-Style Thin Spaghetti (served cold)
Substitute balsamic vinegar, minced garlic and olive oil with:
1 cup of your favorite salad dressing
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1. Cook pasta according to package directions.
2. In a mixing bowl, toss pasta, tomatoes and salad dressing.
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