PASTAS
Caprese Pasta Salad
Caprese Pasta Salad
Caprese Pasta Salad
By Cafe Delites
Spaghetti Sauce
Caprese Pasta Salad
Caprese Pasta Salad
Pasta Primavera
Caprese Pasta Salad
Pasta Primavera
Baked ziti
Lemon basil orzo with burrata
Pasta Primavera
Lubys macaroni and cheese
Lemon basil orzo with burrata
Lemon basil orzo with burrata
Lemon basil orzo with burrata
Lemon basil orzo with burrata
Lemon basil orzo with burrata
manicotti
manicotti
manicotti
CAPRESE PASTA SALAD BY CAFE DELITES
INGREDIENTS
DRESSING/MARINADE
- 2/3 cup olive oil
- 4-5 tbsp red wine vinegar
- 2 tbsp capers, drained and roughly chopped
- 3 cloves garlic, minced
- 1/3 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp pepper
PASTA SALAD
- 2 cups cherry tomatoes, halved
- 8 oz bocconcini fresh mozzarella balls
- 12 oz dried orecchiette pasta
- 3 tbsp pine nuts, lightly toasted
INSTRUCTIONS
- in a large mixing bowl, add dressing ingredients and whisk until well combined. Reserve 2 tbsp of dressing and place in an airtight container and set aside.
- Add cherry tomatoes and fresh mozzarella to mixing bowl with the dressing and toss to combine. Let sit and marinate approximately 30 minutes.
- While the cheese and tomatoes are marinating, boil pasta according to package directions. Drain pasta and toss with a drizzle of olive oil. Let cool slightly.
- Add pasta to mixing bowl and toss to combine. Transfer to serving container, cover and refrigerate 1-2 days. Before serving, toss pasta salad with reserved dressing and serve. You can also serve immediately.
Spaghetti sauce RECIPE
INGREDIENTS
- 1 pound of ground beef
- 1/2 pound Italian sausage
- 1 clove garlic, minced
- 1 small onion, chopped
- 1 can tomato paste
- 1 can tomato sauce
- 1 can stewed tomatoes
- 1 tbsp brown sugar
- 1-1/2 tsp basil (leaves)
- 1 tsp oregano (leaves)
- 1 tsp salt
- 1 bay leaf
- Parsley and pepper
INSTRUCTIONS
- Brown meat in oil, add garlic, onion and cook until onion is tender, but not brown.
- Add remaining ingredients.
- Simmer about an hour, if possible, stirring occasionally. I put mine in a crockpot on low for 4 hours.
- Remove bay leaf.
Pasta primavera RECIPE
INGREDIENTS
- 2 zucchini halved length-wise and sliced (half moons)
- 2 yellow squash halved length-wise and sliced (half moons)
- 2-3 carrots peeled and cut into short sticks
- 1 red bell pepper cored and sliced into thin sticks
- 1 yellow bell pepper cored and sliced into thin sticks
- 1 red onion halved and sliced (half moons)
- 3 large garlic cloves, minced
- 1 tbsp dried oregano
- 1-1/2 tsp fresh thyme
- kosher salt
- black pepper
- extra virgin olive oil
- 12 ounces short pasta of your choice
- 8 oz grape tomatoes halved
- zest of 1 large lemon
- 1/2 cup parmesan cheese
INSTRUCTIONS
- Heat oven to 450 degrees.
- Place the vegetables in a large mixing bowl. Add garlic, oregano and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
- While vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
- Transfer pasta to a large bowl and season with salt and pepper. and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
- Sprinkle parmesan cheese and serve immediately.
Baked Ziti recipe
INGREDIENTS
- 1 (16 oz) box ziti pasta
- 1 (26 oz) jar pasta sauce
- 1/4 tsp salt
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk (I use 2%)
- 1 cup grated parmesan cheese
- 1/2 tsp pepper
- 1 (8 oz) mozzarella cheese
INSTRUCTIONS
- Cook pasta in a large Dutch oven or pot according to package directions. Drain and return to Dutch oven.
- Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese, salt and pepper. Pour sauce over pasta in Dutch oven, stirring until pasta is evenly coated.
- Transfer pasta mixture to a lightly greased 13x9 inch baking dish or baking dish of your choice. Top with pasta sauce and mozzarella cheese.
- Bake at 350 degrees for 20 to 25 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.
Lubys macaroni and cheese
ingredients
- 2 cups dry elbow macaroni
- 2 tbsp nonfat dry milk powder
- 2 tbsp all-purpose flour
- 1 tbsp butter, melted
- 1-1/4 cups boiling water
- 3 cups American cheese, shredded (12oz)
- 1/4 tsp salt
instructions
- Cook macaroni according to package directions.
- Heat oven to 350 degrees.
- In a large bowl, mix dry milk, flour and melted butter.
- Gradually add boiling water, beating constantly.
- Add 1-1/2 of the cheese and continue beating until smooth and creamy.
- Stir in macaroni, 1 cup of the remaining cheese, and salt.
- Transfer to lightly greased 2-qt baking dish.
- Cover with foil.
- Bake 25 minutes and remove foil.
- Sprinkle with the remaining 1/2 cup cheese.
Lemon Basil sweet corn orzo with burrata
INGREDIENTS
- Fresh Burrata
- 16 oz of Orzo pasta
- 1 ear of corn
- 1/2 cup cherry tomatoes, chopped in half
- 1 tbsp cooked bacon
- 1 tbsp roasted pine nuts
- 2 tbsp chopped fresh basil
DRESSING
- 2 lemons, juice and zest of
- 2 tsp Dijon mustard
- 1 tsp honey
- 2 garlic cloves, minced
- 1 tbsp fresh basil, minced
- 1/2 cup oil olive
- salt to taste (I used 2 tsp)
- fresh ground pepper to taste
INSTRUCTIONS
- Make the dressing: zest two lemons and then juice them. Add the zest and juice to a bowl along with the rest of the dressing ingredients. Mix well and set aside.
- Cook pasta in salted water. Drain and set aside.
- Brush corn with olive oil. Salt and pepper the corn and oven grill it at 425 degrees for 10 minutes. Cut the corn off the cob and set aside.
- Put the pasta in a large bowl. Add the corn and 2 tbsp chopped basil.
- Add dressing and toss. Be sure to taste as you add dressing. You may not need all of it. Of course I added all of it!
- Top Orzo with your Burrata and drizzle with a little dressing and salt and pepper.
- Top with your fresh tomatoes, bacon and pine nuts.
manicotti
INGREDIENTS
- 1 pound of mild pork sausage
- 2 (15oz) cans of tomato sauce, italian
- 1 (6oz) can of tomato paste
- 1/4 cup water
- 1/2 tbsp brown sugar
- 1 (15oz) ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 egg
- 1 tsp fresh parsley
- 12 manicotti, cooked, rinsed and drained
- Grated Parmesan cheese
INSTRUCTIONS
- In a large saucepan, brown sausage; drain. Remove HALF of sausage; set aside.
- Stir tomato sauce, paste, water and brown sugar into the remaining HALF sausage and simmer for 15 minutes.
- In a medium bowl, combine the other HALF sausage set aside and add ricotta cheese, 2 cups of the mozzarella cheese, egg and parsley.
- In a 13x9x2 inch baking dish, pour 1/3 of the sauce mixture.
- Stuff manicotti noodles with ricotta mixture and place on top of the sauce.
- Pour the remaining sauce over filled noodles, top with the remaining 1 cup of mozzarella cheese. Sprinkle with Parmesan cheese.
- Bake, uncovered at 350 degrees fore 20 minutes.