- ground Pork
- ground Beef
- onion chopped
- olive oil
- chopped cooked bacon
- bay leaf
- dried basil
- salt & pepper to taste
- olive oil
- flour
- whole milk
- heavy cream
- salt
- black pepper
- Barilla Whole Grain Rotini pasta
- rotini or penne pasta
- hot or mild Italian sausage
- baby spinach leaves
- diced tomatoes with basil
- shredded mozzarella cheese
- parmesan cheese
- broccoli crowns
- extra-vergin olive oil
- julian cut sun-dried tomatoes
- chopped fresh thyme
- dried orecchiette or penne
- lemon juice
- shredded parmesagne cheese
- scallions
Tried – Fantastics
- large shrimp
- chopped fresh parsley leaves
- lemon
- freshly squeezed lemon juice
- lemon
An old fashioned recipe from a Minneapolis restaurant that opened in 1938 and closed in 2005. It was where I learned to “twirl” my pasta back in the ’50’s.
- ground beef
- water
- bay leaf
The filling for these stuffed shells are not too gooey or soft, so not only do they make for an excellent dinner served with a salad on the side, they double as finger food for your next party. Substitute pork sausage for chicken sausage, just add a tablespoon of olive oil to the pan before adding the chicken sausage so it does not stick to the pan.
- jumbo pasta shells
- minced garlic
- ricotta cheese
- shredded mozzarella cheese
- salt and freshly ground pepper
reduced the “6 oz. butter flavored oil” to 2 oz. butter and 2 oz. extra virgin olive oil
- butter and 1/4 cup extra virgin olive oil
- mushrooms
- grilled chicken
- salt and pepper
- basil
- heavy cream
- rigatoni pasta
- parmesan cheese
Tried – Fantastics
- medium shrimp
- lemons
- small bunch parsley
Just cooked it today and it’s fantastic!! Just browsing the net of its main plainly ingredients and how to cook it… well it turned out VERY GOOD unexpectedly!!
- tomatoes
- garlic cloves
- onion
- bell pepper
- shrimp
- olive oil
- macaroni
- Parmesan cheese
- tomato paste
- ground pepper
- sliced button mushroom
- salt
- sugar