The Official Newspaper of the Diocese of Little Rock

Favorite Family Food: Pasta Recipes

Published: February 9, 2008   

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Florentine Lasagna Roll-ups
Overnight Spinach Pasta Salad
Four-Cheese Macaroni
Piedmont-Style Pesto Parsley Sauce
Tuna and Spaghetti
Linguine and Crab Sauce
Knoephlis (German Noodles)
Easy Tuna-Macaroni Salad
Tomato Sauce with Peas
Pasta with Marinara Sauce
Vegetable Lasagna
Vegetarian Lasagna
Vegetable Spaghetti
Spaghetti Salad
Pasta Puttanesca
Pasta Y' Fagioli (Pasta with Beans)
Pasta with Broccoli and Pine Nuts
Aglio Y' Olio (Pasta with garlic and oil)
Mexican Salad
Macaroni and Cheese with Tomatoes
Hearty Pasta Salad
Tortellini Bake
Tortellini Primavera
Macaroni and Cheese with Tuna
Baked Ziti

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    Florentine Lasagna Roll-ups

    Submitted by: Sandra Pitts of Marion

    Oven: 350º F.

    12 fluted lasagna noodles

    1 egg, slightly beaten

    2 tablespoons butter

    1/2 stick butter

    3/4 cup chopped onion

    1/4 cup all-purpose flour

    2 (10 oz.) packages frozen chopped spinach, thawed and well-drained

    1 1/2 teaspoon instant vegetable bouillon

    1 1/2 cups shredded mozzarella cheese

    1/8 teaspoon pepper

    1/2 cup dairy sour cream

    1 cup light cream or half and half

    1 cup milk

    1/2 cup grated parmesan cheese

    Cook noodles according to package directions. Cool in a large bowl of cold water and set aside. Saute onions in two tablespoons of butter until tender, about 5 minutes. Combine spinach, onions, mozzarella cheese, sour cream and egg and set aside. Melt 1 /4 cup butter in saucepan. Stir in flour, bouillon and pepper. Stir in milk and cream. Bring to a boil, stirring constantly. Boil and stir one minute. Remove noodles from water, pat dry with paper towels.

    Spread about 1/4 cup spinach mixture over each noodle. Roll up in jelly-roll fashion starting at short end. Spread a small amount of sauce on bottom of buttered 2-quart rectangular pan. Place rolls in dish. Spoon remaining sauce over roll-ups. Sprinkle with parmesan cheese and bake 30-35 minutes or until hot and bubbly.

    Overnight Spinach Pasta Salad

    Submitted by: Teresa Pribilski of Hope

    Servings: 4-6

    Day 1:

    2 cups penne pasta, uncooked

    1/3 cup olive oil

    3 to 4 garlic cloves, minced

    1 bunch fresh basil, chopped

    1 teaspoon salt

    1/4 teaspoon pepper

    Cook pasta, rinse and drain. Blend olive oil, basil, salt and pepper. Add pasta and refrigerate overnight.

    Day 2:

    1 (10 oz.) pack of fresh spinach, coarsely shredded

    3/4 cup grated Parmesan cheese

    1/3 cup mayonnaise

    Toss spinach, Parmesan and mayonnaise into pasta mixture until well blended. (Can adjust mayonnaise, salt, and pepper to achieve desired seasoning and consistency.) Garnish with chunks of mozzarella cheese and walnuts if desired

    Four-Cheese Macaroni

    Submitted by: Dianne Vandervoort of Camden

    Oven: 350º F.

    Servings: 6

    1 tablespoon vegetable oil

    1 (16 oz.) package elbow macaroni

    9 tablespoons butter

    1/2 cup shredded Muenster cheese

    1/2 cup shredded cheddar cheese

    1/2 cup shredded Monterey Jack cheese

    1 1/2 cups half-and-half

    8 oz. cubed processed cheese food (such as Velveeta)

    2 eggs beaten

    1/4 teaspoon salt

    1/8 teaspoon ground black pepper

    Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt 8 tablespoons of butter; stir into the macaroni. In a large bowl combine the Muenster cheese, cheddar cheese and Monterey Jack cheese; mix well. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased, deep 2 1/2-quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon butter. Bake for 35 minutes or until hot and bubbling around the edges.

    Piedmont-Style Pesto Parsley Sauce

    Submitted by: Norma Fantasia of Heber Springs

    Servings: 4

    1 cup hot broth

    2 tablespoons lemon juice or vinegar

    1 tablespoon olive oil

    1 cup chopped fresh Italian parsley

    1/2 cup minced fresh or dried basil leaves

    2 cloves garlic

    1 chopped anchovy or 1 tablespoon of Worcestershire sauce

    Course pepper to taste

    Combine liquids and heat to boiling. Chop remaining ingredients and add to hot liquid. Pour combined ingredients over hot drained pasta and toss together.

    Tuna and Spaghetti

    Submitted by: Angela Kisded of Heber Springs

    8 oz. can tuna in water, drained

    1 pound thin spaghetti

    1 jar spaghetti sauce

    Shredded mozzarella or grated parmesan cheese

    Cook spaghetti as directed on package. Heat tuna and spaghetti sauce together in a pot. Pour over spaghetti and sprinkle with cheese.

    Linguine and Crab Sauce

    Submitted by: Michael and Helen Gunter of Mountain Home

    4 cloves of garlic

    1 onion chopped fine

    1 tablespoon olive oil

    Salt and pepper

    1 cup butter

    1 cup milk

    2 tablespoons cornstarch

    4 oz. parmesan cheese

    1 can drained crab meat

    1 teaspoon basil

    1 teaspoon oregano

    1 package linguine pasta

    Sauté garlic and onion in olive oil until transparent, not browned. Heat butter and milk in sauce pan. Add parmesan and crab meat to milk, add garlic and onion mix. Continue to heat. Add cornstarch and stir in basil and oregano. Cook linguine according to directions on package. Pour sauce over linguine.

    Knoephlis (German Noodles)

    Submitted by: Mary Borengasser of Fort Smith

    3 cups flour

    1 teaspoon salt

    4 large eggs

    3/4 cup water or milk

    3 quart boiling water

    1 stick melted butter or margarine

    1/2 cup toasted bread crumbs

    1 teaspoon salt

    In a large bowl combine flour and salt. Beat eggs in separate bowl with fork; beat in flour mixture with wooden spoon. Add water to make soft dough (barely runs off edge of bowl.) Add remaining salt to boiling water. Tilt bowl until dough reaches edge. As it starts to run off take a silver knife and slice along edge of bowl allowing dough to drop into boiling water. Cook about 5 minutes, drain. Pour melted butter over cooked noodles. Add bread crumbs.

    Easy Tuna-Macaroni Salad

    Submitted by: Irwinna Downes of Russellville

    Servings: 4

    2 cups small elbow macaroni

    1 (6 oz.) can tuna (solid pack white albacore in water)

    1 (15 oz.) can mixed vegetables

    1 cup finely chopped celery

    1/2 cup sweet pickle relish

    1/4 cup finely chopped onion

    1/2 cup mayonnaise

    Salt and pepper

    Cook macaroni to desired consistency, drain, rinse with cold water and let cool. Drain and flake tuna in a large bowl; add cooked macaroni mix. Add drained vegetables, celery, relish and onion, mixing often after adding each ingredient. Add mayonnaise and mix altogether. Cover and refrigerate for at least 4 and a half hours.

    To serve place crisp lettuce leaf on plate. Put macaroni salad on lettuce leaf and scatter shredded cheese on top of macaroni salad.

    Tomato Sauce with Peas

    Submitted by: Pauline Karczewski of Heber Springs

    Servings: 3-4

    1/2 clove garlic


    1/2 can tomato paste


    1 can peas

    1/2 pound pasta (ditalini recommended)

    Chop up garlic and fry in pot with a little oil. Add tomato paste and enough water to make it thin. Cook about 30-45 minutes. Add more water if necessary. Add a can of peas with the liquid, add salt and pepper. Cook pasta separately and drain. Combine pasta and sauce.

    Pasta with Marinara Sauce

    Submitted by: Pauline Karczewski of Heber Springs

    Servings: 4

    2 garlic cloves, sliced

    3 tablespoon minced fresh parsley

    1/3 cup olive oil

    3 tablespoon minced onion

    1 (28 oz.) can diced tomatoes, undrained

    2 bay leaves

    1 tablespoon chopped fresh basil

    Pinch salt and pepper

    Hot cooked pasta

    In a large saucepan over medium heat, sauté garlic in oil for 3 minutes. Add parsley, onion, tomatoes, bay leaves, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add basil. Serve over pasta.

    Vegetable Lasagna

    Submitted by: Chrickett Meeks of Heber Springs

    Oven: 400 F

    Servings: 8

    1 pound firm tofu, dried and cut into small chunks

    8 oz. dry lasagna noodles

    1 pound carrots thinly sliced

    3 zucchini thinly sliced

    1 small onion chopped

    1 tablespoon extra virgin olive oil

    2 pound mushrooms, sliced

    1 teaspoon each basil, thyme and oregano leaves

    2 bottles Bertolli garlic and herb spaghetti sauce

    2 (10 oz.) packages frozen chopped spinach, thawed and squeezed dry

    2 cups part skim ricotta

    2 cups part skim mozzarella

    1/2 cup grated Parmesan cheese

    In 6-quart pan cook pasta until al dente, about 10 minutes. Drain pasta and set aside. Add carrots to water for about 6 minutes, add zucchini and cook until vegetables are tender. Drain and set aside. Heat olive oil in skillet on medium high heat, add chunks of tofu, onion, mushrooms and herbs. Stir until liquid has evaporated. Stir in the spaghetti sauce. Remove from heat and set aside.

    Spray 9-by-13 pan with olive oil, layer lasagna, vegetables, cheese, sauce mixture and repeat until all vegetables and sauce are gone. Sprinkle parmesan over top and bake for 25 minutes. Remove from oven and let rest for 5 minutes.

    Vegetarian Lasagna

    Submitted by: Rodger L. Douglas of Little Rock

    Oven: 350º F.

    2 medium yellow squash

    2 medium zucchini

    1 package sliced mushroom

    1 large tomato sliced or 1 can crushed tomatoes

    1 package sliced or shredded cheese

    1 box of lasagna

    1 large jar pasta sauce

    Cook pasta according to directions. Spray 9-by-13 baking dish with cooking spray and spread sauce. Layer with cooked pasta, followed by layer of sliced yellow squash, layer of pasta, layer of sliced zucchini, layer of pasta, layer of mushroom, layer of tomatoes, layer of pasta, layer of cheese. Spoon pasta sauce generously. Start layering again until all vegetables and cheese used. Spoon remaining pasta sauce over top. Bake for 30 to 45 minutes or until cheese on top is golden brown.

    Vegetable Spaghetti

    Submitted by: Helen Marcotte of Paragould

    Servings: 4


    1 large onion thinly sliced

    1/2 teaspoon minced garlic

    1 (16 oz.) package frozen stir-fry vegetables (any combination)

    1 (14.5 oz.) can diced tomato

    1 (6.5 oz.) can mushroom pieces or fresh sliced mushrooms

    1 (15.5 oz.) can Northern beans (optional)

    Olive oil

    Mrs. Dash and Italian seasoning

    Grated parmesan cheese

    Cook spaghetti for 4 people as directed on package. Saute onion, garlic and frozen vegetables until tender. If using fresh mushrooms, saute with other ingredients. Add tomato, beans and seasonings. Continue to cook on low heat until well blended and hot. Serve over spaghetti and top with grated cheese.

    Spaghetti Salad

    Submitted by: Dr. and Mrs. Dan Christman of Rogers

    16 oz. vermicelli

    1 tablespoon Accent

    1 tablespoon Lawry's Seasoned Salt

    3 tablespoon lemon juice

    4 tablespoon oil

    1 cup chopped green pepper

    2 cups chopped celery

    1 can sliced, pitted ripe olives

    1 large jar diced pimentos

    1 1/2 cups mayonnaise

    1 cup chopped red onion

    Cook vermicelli according to package directions, rinse and drain. In a large bowl prepare the following marinade: Accent, seasoned salt, lemon juice and oil. Add the vermicelli and stir well then refrigerate overnight. The next day add green pepper, celery, olives, pimentos, mayonnaise and onion. Mix well and keep refrigerated.

    Pasta Puttanesca

    Submitted by: Laura Frala of Fayetteville

    8 anchovy fillets in olive oil (Olive oil can be substituted)

    2 garlic cloves, minced

    1 (28 oz.) can crushed tomatoes

    1 small can black olives, lightly chopped

    1 tablespoon capers

    1 teaspoon dried oregano

    1 teaspoon dried basil

    1/4 - 1/2 teaspoon crushed red pepper

    1 small can tuna in water, drained and flaked

    1 pound dried spaghetti

    In a medium saucepan, combine the anchovies with oil and garlic, sauté over medium heat until the garlic is softened, about 1 minute. Stir in tomatoes and next 5 ingredients. Bring to a simmer and cook until sauce has thickened slightly, about 5 minutes. Stir in the tuna and keep warm. Bring a large pot of salted water to a boil, and cook the pasta until al dente, about 7 minutes. Drain well and return to pot.

    Add the tomato sauce to the pasta and toss well. Serve immediately with grated parmesan.

    Pasta Y' Fagioli (Pasta with Beans)

    Submitted by: Laura Frala of Fayetteville

    2 cloves garlic, minced

    2 teaspoons olive oil

    1/2 teaspoon red pepper flakes

    1 (15 oz.) can tomato sauce

    1 teaspoon dried basil

    1 (16 oz.) can of Great Northern White Beans, drained

    1 pound dried ditalini or small shell pasta

    Salt and pepper to taste

    In a medium saucepan, over medium heat, saute the garlic and red pepper flakes in the olive oil until the garlic is softened and fragrant, about 2-3 minutes. Add tomato sauce and one can of water, basil and beans. Let simmer while you cook the pasta. Bring a large pot of salted water to a boil, and cook the pasta until al dente, about 7 minutes. Drain and return to the pot. Add the tomato and bean mixture stir well. Serve immediately, as pasta will absorb the liquid, topped with parmesan cheese.

    Pasta with Broccoli and Pine Nuts

    Submitted by: Laura Frala of Fayetteville

    1 1/2 pounds broccoli florets

    1/3 cup olive oil

    2 cloves garlic, minced

    Dash of red pepper flakes

    2 tablespoons lemon juice

    Salt and Pepper to taste

    1/3 cup grated parmesan cheese

    1/4 cup toasted pine nuts

    1 pound dried thin spaghetti

    In a small saucepan, dry sauté the pine nuts until toasted light brown. Remove pine nuts from pan, and add olive oil, garlic and red pepper. Simmer until garlic is softened and fragrant, a few minutes. Add lemon juice and keep warm. Heat a large pot of salted water to boiling. Add spaghetti and broccoli to the water and cook until the pasta is done. Drain pasta and broccoli and return to pot. Pour olive oil/lemon sauce over pasta, stir well, toss in pine nuts and parmesan cheese.

    Aglio Y' Olio (Pasta with garlic and oil)

    Submitted by: Laura Frala of Fayetteville

    1/3 cup olive oil

    1 clove minced garlic

    1 can anchovies in oil, drained

    1 tablespoon capers

    1/2 cup water from pasta

    1/2 cup parmesan

    Salt and Pepper to taste

    Chopped fresh Italian parsley

    1 pound thin spaghetti

    Bring large pot of salted water to boil and begin cooking spaghetti. While the pasta is cooking, saute garlic in olive oil. Add anchovies and simmer until dissolved. Stir in capers, water from the pasta pot, salt and pepper. Drain pasta and return to pot. Pour olive oil mixture over pasta, stir to coat, then toss in fresh parsley and parmesan cheese.

    Mexican Salad

    Submitted by: Kathy Trower of Conway

    Servings: 8

    1 (16 oz.) package elbow macaroni, cooked

    1 (16 oz.) jar salsa

    2 cups Miracle Whip

    1 can black beans, drained and rinsed

    1 teaspoon chili powder

    Rinse macaroni with cold water. Mix salsa and miracle whip, along with chili powder. Add drained black beans and salsa mixture to the cooled macaroni. Refrigerate at least 4 hours before serving.

    Macaroni and Cheese with Tomatoes

    Submitted by: Arlene Halsey of Russellville

    Oven: 350º F.

    8 oz. box of elbow macaroni

    1 large can whole tomatoes

    8 oz. colby or cheddar cheese, grated

    Pepper, oregano and basil (optional)

    Cook macaroni as directed on package and drain. Put in casserole that has been coated with non-stick cooking spray. Mash up the tomatoes with hands into small pieces. Put tomatoes and juice in casserole with macaroni. Add about 3/4 of cheese and mix in. Sprinkle with pepper, oregano or basil (if desired). Add remaining grated cheese on the top. Bake for about 25-35 minutes or until cheese has melted.

    Hearty Pasta Salad

    Submitted by: Mary Ann Taylor of Helena

    Servings: 6

    12 oz. rotini

    1 (11 oz.) can whole kernel corn, drained

    1/3 cup chopped red bell pepper

    1/3 cup chopped green bell pepper

    1 (15 oz.) can kidney beans, drained and rinsed

    3 green onions, trimmed and chopped

    1 cup creamy salad dressing, (Ranch or creamy Italian)

    2-3 tablespoons salad seasoning

    3/4 cup grated cheddar cheese

    1-2 chopped fresh tomatoes (optional)

    Prepare pasta according to package directions; rinse with cold water and drain. In large bowl, combine pasta, corn, red and green peppers, kidney beans and onions. Mix salad dressing with salad seasoning and stir into pasta mixture. Add cheese and toss. Refrigerate 3 to 4 hours to blend flavors. Add tomatoes and additional salad dressing, if desired prior to serving.

    Tortellini Bake

    Submitted by: Cassity Hogins of Russellville

    Oven: 350 F

    1 frozen package cheese tortellini

    3 cups Prego tomato basil sauce

    1/2 package frozen chopped spinach, thawed and drained well

    6 oz. ricotta cheese

    4 oz. grated mozzarella

    Grease a 13-by-9 pan. In a bowl mix tortellini, sauce, spinach and ricotta. Spread mixture in pan and top with grated mozzarella. Cover with aluminum foil. Bake for 45-50 minutes

    Tortellini Primavera

    Submitted by: Dianne Vandervoort of Camden

    Servings: 4

    1 (20 oz.) package refrigerated (or dried) 3-cheese tortellini

    1 (1 pound) bag frozen sugar snap stir fry

    1 (16 oz.) jar creamy alfredo sauce.

    Bring large pot of water to a boil. Add tortellini; cook as directed. Add vegetables 2 minutes before pasta is done. Cook until tortellini and vegetables are tender. Drain in colander. Pour alfredo sauce into a pasta pot; cook over low heat until hot. Remove from heat; add pasta and vegetable and toss to mix and coat.

    Macaroni and Cheese with Tuna

    Submitted by: Holly Lowe of Paris

    1 box of macaroni and cheese (shells are preferred)

    1 package of tuna, not in a can

    Follow directions on the box of macaroni and cheese. When you add the cheese to it, add your tuna. Leave it heating on the stove long enough to heat the tuna.

    Baked Ziti

    Submitted by: Suzi Baioni of West Memphis

    Oven: 350º F.

    Servings: 6-8

    1 (26 oz.) jar marinara sauce

    8 oz. Italian 5 cheese blend (shredded)

    1 cup crumbled goat cheese

    16 oz. dried ziti or penne pasta

    4 oz. olive oil

    Cook pasta until al dente, drain and toss lightly with olive oil. Toss pasta with marinara sauce and place in 9-by-13 dish. Top with cheeses. Bake 20 minutes until cheese is melted.

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