October 2023 – Pasta

Stuffed Shells

Janice Martin, East Earl

“Easy & good. My elderly dad was snitching leftovers while it was cooling on the counter, and his comment was that they are good cold too!”

  • (2) 8 oz. packages cream cheese
  • 4 cups mozzarella cheese
  • 2 eggs
  • 30 jumbo pasta shells
  • 1 lb. ground beef
  • 1 quart spaghetti sauce (or sauce of your choice)

Mix together cream cheese, mozzarella cheese and eggs.

Cook shells in salt water. Stuff cooked shells with cheese mixture, and lay into a greased 9”x13” pan, seam side down.

Brown ground beef. Add spaghetti sauce. Pour over top of shells. Sprinkle with cheese.

Bake at 350°F for ½ hour.

Baked Spaghetti

Mary Ann Dell, East Earl

  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 tablespoon butter or margarine
  • 28 oz. can tomatoes, with liquid, chopped
  • 4 oz. can mushrooms, drained
  • 2 teaspoons dried oregano
  • 10¾ oz. can condensed mushroom soup, undiluted
  • ¼ cup water
  • ¼ cup grated Parmesan cheese
  • 2¼ oz. can sliced olives, drained
  • 1 lb. ground beef, browned and drained
  • 12 oz. spaghetti, cooked and drained
  • 2 cups (8 oz.) shredded cheddar cheese

Sauté onion and pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered, 10 minutes.

Place half spaghetti in a greased 9”x13”x2” baking dish. Top with half vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers.

Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350°F for 30 to 35 minutes.

Mexican Lasagna

Mary Ann Dell, East Earl

  • 1 lb. ground beef
  • 16 oz. can refried beans
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 12 dry lasagna noodles
  • 2 cups water
  • 2½ cups picante sauce
  • 2 cups sour cream
  • 4 oz. sliced olives
  • 1½ cups shredded Monterey Jack cheese
  • ½ cup shredded cheddar cheese

Preheat oven to 350°F.

In a large bowl, combine beef, beans, oregano, cumin and garlic powder.

Place 4 uncooked noodles in the bottom of a 9”x13” pan. Spread half of beef mixture over noodles. Top with 4 more noodles, then add remaining beef mixture. Add 4 more noodles. Combine water and picante sauce. Pour evenly over top.

Cover tightly with foil. Bake for 1½ hours.

Combine sour cream and olives. Spoon over casserole. Top with cheese. Bake, uncovered, for 10 minutes.

Pasta Salad

Mary Ann Dell, East Earl

  • 1 lb. bag mostaccioli noodles, cooked
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 2 teaspoons parsley flakes
  • ½ teaspoon coarsely ground black pepper
  • 2 teaspoons prepared mustard
  • 1½ cups sugar
  • 1 medium cucumber, chopped
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • ½ to 2/3 cup vinegar

Cook noodles, drain, and wash in cold water. Toss in olive oil to coat.

Mix salt, garlic powder, parsley flakes, pepper, mustard, sugar and vinegar in blender or by hand. Pour over noodles. Add chopped vegetables. Stir to mix.

Chill before serving, preferably overnight. Can be made a day or two ahead.

Chicken Broccoli Shells

Pat Roth, Ephrata

  • 16 oz. jar Alfredo sauce
  • 2 cups frozen chopped broccoli, thawed
  • 2 cups diced cooked chicken
  • 1 cup shredded cheddar cheese
  • ¼ cup shredded Parmesan cheese
  • 21 jumbo pasta shells, cooked & drained

In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13”x9”x2” baking dish.

Cover and bake at 350°F for 30 to 35 minutes or until the shells are heated through.

Makes about 6 or 7 servings.

Mozzarella Baked Spaghetti

Pat Roth, Ephrata

  • 8 oz. uncooked spaghetti, broken into thirds
  • 1 large egg
  • ½ cup milk
  • ½ teaspoon salt
  • ½ lb. ground beef
  • ½ lb. bulk Italian sausage
  • 1 small onion, chopped
  • ¼ cup green pepper, chopped
  • 14 oz. jar meatless spaghetti sauce
  • 8 oz. can tomato sauce
  • 1 to 2 cups shredded part-skim mozzarella cheese

Preheat oven to 350°F.

Cook the spaghetti according to package directions.

In a large bowl, beat the egg, milk and salt. Drain the spaghetti and add to the egg mixture; toss to coat. Transfer to a greased 13”x9” baking dish.

In a large skillet, cook beef, sausage, onion and green pepper over medium heat until the meat is no longer pink. Drain. Stir in the spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.

Bake, uncovered, for 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer, or until cheese is melted.

Makes 6 to 8 servings.