RADIATORE CASSEROLE
One of my favorites growing up. Can also be varied depending on what you prefer. I've done pepperoni slices on top, without the corn or olives, with garlic, etc. Needless to say, pretty flexible recipe.
Provided by TifferCooks
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cook pasta according to directions and set aside.
- Brown ground beef in skillet.
- Add taco seasoning mix and water. Simmer 15 minutes.
- Combine pasta, beef mixture, olives, onion, corn, soup, and 1 cup of the cheese. Pour into greased casserole (I use 8x8) and top with remaining 2 cups cheese.
- Bake at 350 degrees for 25-30 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 1047.2, Fat 41.2, SaturatedFat 18.7, Cholesterol 143.5, Sodium 1265.9, Carbohydrate 111.3, Fiber 6.8, Sugar 11.4, Protein 57.6
RADIATORE & SAUSAGE BAKE
Make and share this Radiatore & Sausage Bake recipe from Food.com.
Provided by lets.eat
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook radiatore as package, drain. Preheat oven to 375'. In a large skillet, over medium heat, brown sausage; pour off fat. Add onion and garlic. Cook until onion is tender. Stir in pasta sauce and pepper. Bring to a boil; reduce heat and heat simmer 10 minutes. Remove from heat; stir in radiatore and 1/2 cup cheese. Turn into greased 11x7-inch baking dish. Top with remaining 1 cup cheese. Bake uncovered 30 minutes or until hot and bubbly.
Nutrition Facts : Calories 879.5, Fat 45.7, SaturatedFat 17.1, Cholesterol 97.9, Sodium 2523.8, Carbohydrate 72.7, Fiber 3.2, Sugar 20.1, Protein 42.4
ZESTY RADIATORE SALAD
Courtesy of National Pasta Association. Serve with focaccia and a tossed green salad. ** Exceeds saturated fat recommendation; recommended amound 1.5g per serving or less. To reduce saturated fat content consider using turkey pepperoni. Nutritional Information does not include suggested side dishes. Wine Pairings: Snagiovese, Chianti, Bardolino
Provided by bjenkins3891
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Prepare pastaaccording to package directions, drain and cool.
- 2. Toss pasta with tomatoes, olives, pepperoni, and parmesan cheese.
- 3. In a separate mixing bowl, blend together lemon juice, vegetable oil, basil, salt and pepper. Toss dressing with pasta mixture and serve.
Nutrition Facts : Calories 378.6, Fat 17.6, SaturatedFat 3.3, Cholesterol 8.9, Sodium 146.6, Carbohydrate 45, Fiber 2.4, Sugar 2.2, Protein 10.1
RADIATORE PROVENCAL
Posted for Zaar World Tour 2005. All the delectable flavors of southern France. From Vegetarian Times Cooks Mediterranean. After I tried this, I decided my personal preference would be to add more tomatoes, because I like tomatoes and I prefer a higher sauce to pasta ratio. So, I recommend using 8 tomatoes instead of 5. I also changed the directions for chopping the eggplant to 1/2 inch instead of 1 so it will get a little softer and cook quicker. I really liked garlic breadcrumbs and parmesan cheese on top so I recommend that as well. Enjoy.
Provided by Kumquat the Cats fr
Categories Peppers
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Start large pot of water to boil for pasta.
- In large skillet, heat the olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring often, until soft, about 5 minutes.
- Add the eggplant and tomatoes and cook, stirring often, until the vegetables are tender and the tomatoes release their juices, about 20 minutes. Season with salt and pepper.
- Meanwhile, start cooking the pasta according to package directions.
- While the vegetables are still cooking, drain the pasta, reserving 1/2 cup of the water. Transfer the pasta to a serving bowl. Add vegetables to pasta.
- Add the reserved pasta water to the skillet and cook over high heat, stirring, until reduced slightly. Add to pasta and vegetables and toss to combine.
- Serve pasta topped with basil, garlic bread crumbs and grated parmesan or soy cheese, if desired.
- NOTE: Sauteed garlic crumbs can be made with 2 tablespoons olive oil, 2 garlic cloves, minced, and 1 3/4 cups soft whole wheat or white bread crumbs, cubed. In large non-stick skillet, heat the olive oil over medium-high heat. Add garlic and cook, stirring constantly, until opaque but not brown. Addd the bread crumbs and cook, stirring often, until the crumbs turn golden, 5-8 minutes. Scrape crumbs on paper towels and let cool.
Nutrition Facts : Calories 375.2, Fat 6, SaturatedFat 0.9, Sodium 11.3, Carbohydrate 69.1, Fiber 7.3, Sugar 7.2, Protein 12.1
COUNTRY CHICKEN AND PASTA BAKE
10 minute prep time? Leftover cooked chicken, jarred gravy and frozen vegetables make it possible!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Cook and drain pasta as directed on package using minimum cook time.
- In ungreased 2 1/2-quart casserole, mix pasta and remaining ingredients except stuffing and butter.
- Cover casserole; bake 20 minutes. Uncover and stir casserole. In small bowl, mix stuffing and butter; sprinkle on top. Bake uncovered about 10 minutes longer or until hot and topping is brown.
Nutrition Facts : Calories 410, Carbohydrate 38 g, Cholesterol 75 mg, Fiber 4 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 3 g, TransFat 0 g
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