Today I am featuring a recipe that is a perfect side dish to serve during football games this fall. It pairs perfectly with a variety of meats and burgers due to the tangy flavor of the dressing. You can substitute any shape of pasta that you want in this recipe. So get out all of those half boxes of pasta in your onlinephentermine pantry and use them up. Let’s get started on this great side dish.
Start by cooking 4 cups of pasta according to the package directions. Drain pasta and let it cool. Then chop up 1 green pepper, 1 yellow or red onion, and 2 tomatoes. When the pasta is cool, mix it together with the chopped vegetables.
Next make the dressing by mixing 1 (14 oz.) can of sweetened condensed milk with 3 tablespoons of vinegar, 1 cup of sugar, 2 cups of mayonnaise, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
Add the dressing to the pasta and vegetables and mix thoroughly. Chill at least 4 hours before serving.
4cupsbow tie pastaYou could use elbow pasta or any other small pasta.
1green pepper (chopped)
1onion (chopped)red or yellow
2tomatoes (chopped)
114 oz. cansweetened condensd milk
3tablespponsapple cider vinegar
1cupsugar
2 cupsmayonnaise
1tsp.salt
1/2tsp.pepper
Instructions
Start by cooking 4 cups of pasta according to the package directions. Drain pasta and let it cool. Then chop up 1 green pepper, 1 yellow or red onion, and 2 tomatoes. When the pasta is cool mix it together with the chopped vegetables. Next make the dressing by mixing 1 (14 oz.) can of condensed milk with 3 tablespoons of vinegar, 1 cup of sugar, 2 cups of mayonnaise, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Add the dressing to the pasta and vegetables and mix thoroughly. Chill at least 4 hours before serving.
This is an easy crowd-pleasing casserole that the whole family will love! Everyone will be begging for seconds. This recipe is a fun spin on traditional taco dishes. This casserole has corn, meat, and it’s all baked to cheesy perfection. So if you are ready to spice up your next taco night then let’s get started.
Start by cooking 8 ounces of farfalle (bow-tie) pasta according to the package directions.Meanwhile brown the 2 pounds of ground beef and 1 small chopped onion in a pan until it is no longer pink.
Then in a bowl mix 1 tablespoon of chili powder, 1/2 teaspoon of garlic powder,1/4 teaspoon of onion powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of paprika, 1 1/2 teaspoons of ground cumin, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and add 1/2 cup of water to mix up the spices. Then add the spice and water mixture to the hamburger, and simmer it for 2 minutes.
Now add 1 (15.25 oz.) drained can of whole kernel corn, 1 (10 oz.) can of Rotel mild diced tomatoes and green chilies, 1 cup of salsa, and the pasta.
Pour the mixture in a 9×13 inch rectangular baking dish and top with 2 cups of shredded cheddar cheese. Bake it covered in a 350 degree oven for 45 minutes or until heated through.
Now you can serve this casserole with shredded lettuce, tomatoes, tortilla chips, and sour cream.
Taco Pasta Casserole
2018-05-22 11:50:23
A wonderful combination of pasta, salsa, ground beef, and cheese.
1 (10 oz) can of Rotel mild diced tomatoes and green chilies
1 cup of salsa
2 cups of shredded cheddar cheese
Instructions
Start by cooking 8 ounces of farfalle (bow-tie) pasta according to the package directions.
Meanwhile brown the 2 pounds of hamburger and 1 small chopped onion in a pan until it is no longer pink.
Then in a bowl mix 1 tablespoon of chili powder, 1/2 teaspoon of garlic powder,1/4 teaspoon of onion powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of paprika, 1 1/2 teaspoons of ground cumin, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and add 1/2 cup of water to mix up the spices. Then add the spice and water mixture to the hamburger, and simmer it for 2 minutes.
Now add 1 (15.25 oz.) drained can of whole kernel corn, 1 (10 oz.) can of Rotel mild diced tomatoes and green chilies, 1 cup of salsa, and the pasta.
Pour the mixture in a 9x13 inch rectangular baking dish and top with 2 cups of shredded cheddar cheese. Bake it covered in a 350 degree oven for 45 minutes or until heated through.
Now you can serve this casserole with shredded lettuce, tomatoes, tortilla chips, and sour cream.
Cooking Up Cottage https://www.cookingupcottage.com/
It’s that season again, it may not be here officially…but fall is in the air…I hear it, I smell it, I feel it! We’re trying to get back in the swing of things, back into the school routine, and we again, need to find meals to make on those busy weeknights. This month I’m focusing on back to school meals and today I am featuring my first recipe in this series. This recipe features homemade meatballs, a delightful amount of gooey cheeses all mixed together with a hearty ziti pasta that will fill up even the hungriest kids on a school night. So let’s get started. We will start by mixing up the homemade meatballs. Mix together 1 pound of ground beef, 2 slices of white bread that have been chopped into small pieces, 1/4 cup of milk, 1/4 cup of finely chopped onion, 1 egg, and 1/4 teaspoon of salt in a bowl.
Next shape into around 25 meatballs about 1 inch in diameter. Place the meatballs on baking sheets lined with foil. Bake at 375 degrees for 30 minutes or until the meatballs reach 160 degrees on a meat thermometer.
While the meatballs are cooking, you can boil 2 1/2 cups of ziti pasta (about 1/2 of a 16 oz. package) according to the package directions.
When your meatballs and pasta are finished cooking you can combine them with the large jar of Prego Traditional sauce and a 1/2 teaspoon of garlic powder in a bowl.
After you have that mixed together, you can start layering the casserole in a 9″x13″ baking dish. Layer half of the sauce mixture in the baking dish.
Now in a bowl mix together a 15 oz. package of ricotta cheese with 2 cups of mozzarella cheese and then spread this layer on the sauce layer in your baking dish.
Now top this layer with the remaining sauce layer.
Then cover the top with 2 cups of mozzarella cheese.
Cover the pan with foil and bake for 30 minutes at 350 degrees. And then uncover the pan and bake them for an additional 15 minutes.
Now you are ready to serve this dish with your favorite garlic bread. Your family will cheer for this new weeknight favorite.
2 slices of white bread that have been chopped into small pieces
1/4 cup of milk
1/4 cup of finely chopped onion
1 egg
1/4 teaspoon salt
------------------------
2 1/2 cups of ziti pasta (about 1/2 of a 16 oz. package)
1 large jar of Prego Traditional pasta sauce (2lb. 13 oz. jar that is the bigger jar)
1/2 teaspoon of garlic powder
15 oz. container of Ricotta cheese
4 cups of mozzarella cheese (2 cups for the middle layer and 2 cups for the top)
Instructions
We will start by mixing up the homemade meatballs. Mix together 1 pound of ground beef, 2 slices of white bread that have been chopped into small pieces, 1/4 cup of milk, 1/4 cup of finely chopped onion, 1 egg, and 1/4 teaspoon of salt in a bowl.
Next shape into around 25 meatballs about 1 inch in diameter. Place the meatballs on baking sheets lined with foil. Bake at 375 degrees for 30 minutes or until the meatballs reach 160 degrees on a meat thermometer.
While the meatballs are cooking, you can boil 2 1/2 cups of ziti pasta (about 1/2 of a 16 oz. package) according to the package directions.
When your meatballs and pasta are finished cooking you can combine them with the large jar of Prego Traditional sauce and a 1/2 teaspoon of garlic powder in a bowl.
After you have that mixed together, you can start layering the casserole in a 9"x13" baking dish. Layer half of the sauce mixture in the baking dish.
Now in a bowl mix together a 15 oz. package of ricotta cheese with 2 cups of mozzarella cheese and then spread this layer on the sauce layer in your baking dish.
Now top this layer with the remaining sauce layer.
Then cover the top with 2 cups of mozzarella cheese.
Cover the pan with foil and bake for 30 minutes at 350 degrees. And then uncover the pan and bake them for an additional 15 minutes.
Cooking Up Cottage https://www.cookingupcottage.com/
The first day of Spring was last Sunday and if you are like me you are starting to plan and dream about your garden. I have a large flower garden in my back yard so usually I am dreaming about what flowers to plant.
However, for the past few years I have grown a few vegetables, and many of the vegetables I have grown are included in this flavorful Spring Pasta Salad: radishes, green pepper, red onions, and grape tomatoes. These four main vegetables come together beautifully as they get tossed into a tangy dressing with shell pasta. This combination is perfect for any celebration including Easter which will be here before you know it.
Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.
While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.
Now set the vegetables to the side and mix up your dressing. In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, 1/2 cup of white vinegar, 1/4 teaspoon of salt, and 1/2 cup of sugar.
Drain your pasta and rinse it in cold water. Now you can mix everything together in a large bowl.
Refrigerate for at least 3 hours before you serve to let the flavors mix together.
1 pint of grape or cherry tomatoes (cut each tomato in half)
1 (14 oz.) can of sweetened condensed milk
2 cups of mayonnaise
½ cup of white vinegar
¼ teaspoon salt
½ cup of sugar
Instructions
Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.
While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.
Now set the vegetables to the side and mix up your dressing. In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, ½ cup of white vinegar, ¼ teaspoon of salt, and ½ cup of sugar.
Drain your pasta and rinse it in cold water. Now you can mix everything together in a large bowl.
Refrigerate for at least 3 hours before you serve to let the flavors mix together.
