Best Spring Hill Ranchs Pasta With Tomato Cream Sauce Recipes

RANCH PASTA

Ranch Pasta image

I came up with this ranch pasta after making recipes for a bridal shower. It was party day and I needed to take some shortcuts! Everyone loves the simple Parmesan ranch white sauce, and it's easy to throw in veggies you have on hand. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups uncooked bow tie pasta
2 cups (8 ounces) shredded Italian cheese blend
1-1/4 cups grated Parmesan cheese, divided
1 cup (8 ounces) sour cream
1 cup ranch salad dressing
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry or 2 cups chopped fresh spinach
2 slices day-old French bread (1/2 inch thick)
1 tablespoon olive oil
1 teaspoon grated lemon zest
1 teaspoon dried parsley flakes
1/4 teaspoon garlic salt

Steps:

Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.

Nutrition Facts : Calories 436 calories, Fat 30g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 841mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.

SPRING HILL RANCH'S PASTA WITH TOMATO CREAM SAUCE

Spring Hill Ranch's Pasta with Tomato Cream Sauce image

I was pleasantly surprised at how light this dish actually is. It is a rich one but it's not heavy. The flavors really compliment each other nicely and I wouldn't change a thing about this one. We will be having this one many times in the future.

Provided by Wiley P

Categories Seafood

Time 1h

Number Of Ingredients 20

Ingredients

2 Tbsp olive oil
2 Tbsp salted butter
1 small yellow or white onion, diced
5 medium cloves of garlic, minced
1 can(s) (15 ounces) tomato sauce
1 can(s) (14.5 ounces) diced tomatoes (with the juice)
1/2 c white wine (suggest Pinot Grigio or Gewürztraminer)
1/2 tsp kosher salt
1/2 tsp granulated white sugar
1/2 tsp crushed red pepper flakes (or 1/4 teaspoon ground cayenne pepper)
1/4 tsp freshly ground black pepper
1 lb dried pasta (suggest string pasta, i.e. fettuccine, linguini, spaghetti, etc.)
salted water to cook the pasta
1 c heavy cream (or half & half if you must)
1/2 c grated Asiago cheese (or Parmesan or pecorino romano)
8 or 9 fresh basil leaves, chopped (or 1 tablespoon dried basil flakes)
OPTIONAL:
1/2 lb fresh button mushrooms, cleaned and chopped
1 lb skinless, boneless chicken breast or thigh meat, chopped
1 lb small shrimp, shelled and de-veined, fresh or frozen/thawed, raw or pre-cooked

Steps:

1. In a large skillet over medium-high heat, heat the oil and melt the butter. Once the butter stops sputtering, add the onions, garlic and mushrooms (if using). Sauté them for couple minutes or so, 'til the onions begin to soften.
2. If you are using chicken pieces, add them to the onion mixture and continue to sauté until they are about cooked through, 4 or 5 minutes and leave them in the pan.
3. Pour in the tomato sauce, diced tomatoes, wine, salt, sugar, red pepper flakes and pepper. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
4. While the sauce is simmering, cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
5. While the pasta is cooking, if you are using uncooked shrimp, sauté them in a separate pan with a little butter until they are pink, about 3 minutes, then remove them from the heat, but keep them warm.
6. Remove the sauce from the heat, add in the cooked shrimp (if using) and stir in the cream. Add the cheese, and check the seasonings. If needed, thin the sauce with some of the reserved pasta water. Add the cooked pasta and chopped basil, toss and serve immediately.