Best Radiatore And Cheese Recipes

RADIATORE AND CHEESE RECIPE

Radiatore and Cheese Recipe image

Provided by á-913

Number Of Ingredients 9

Ingredients

12 ounces packaged dried radiatore or corkscrew macaroni
1-1/2 cups shredded sharp cheddar cheese (6 ounces)
1-1/2 cups chopped fresh tomatoes
2 green onions, chopped
1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1 clove garlic, minced
1 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon salt

Steps:

Cook the radiatore or corkscrew macaroni according to package directions; drain well. Return pasta to the warm pan. Gently stir in the cheese, tomatoes, green onions, oregano, and garlic. Pour the milk into a jar that has a lid. Add the flour and salt. Cover and shake well to combine. Stir the milk mixture into the radiatore mixture. Cook, stirring gently, over medium heat for 3 to 4 minutes or until the cheese has melted and the mixture is thickened and bubbly. Makes 5 or 6 main-dish servings.

RADIATORE WITH TOMATOES AND BEET GREENS

Radiatore with Tomatoes And Beet Greens image

Provided by Moira Hodgson

Categories dinner, pastas, appetizer, main course, side dish

Time 30m

Yield 6 first-course servings

Number Of Ingredients 10

Ingredients

6 ripe tomatoes
4 cloves garlic, minced (green part removed)
4 tablespoons olive oil
4 sun dried tomatoes, chopped
1 teaspoon sugar
2 bunches beet leaves
1 pound radiatore
2 tablespoons freshly grated Romano cheese
2 tablespoons freshly grated Parmesan cheese
Coarse salt and freshly ground pepper to taste

Steps:

Peel the tomatoes by dropping them into a pan of boiling water and letting them sit for two or three minutes. Remove with a slotted spoon. Peel, seed and chop them.
Soften the garlic in the olive oil. Add the fresh tomatoes, sun dried tomatoes and the sugar and cook gently for about 20 minutes, or until the sauce has thickened.
Remove the stems from the beet leaves. Wash the leaves thoroughly and boil them for four to five minutes in salted water. Drain and refresh under cold running water. Squeeze as much water as you can from the greens, chop them coarse and set them aside.
Cook the radiatore in six quarts boiling salted water until al dente. Meanwhile, heat the tomato sauce and stir in the beet greens. Season to taste with salt and pepper. Drain the radiatore and toss with the sauce. Add the cheese and mix thoroughly. Serve at once, passing more Parmesan on the side.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 9 grams, Carbohydrate 66 grams, Fat 12 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 600 milligrams, Sugar 7 grams