STOVE TOP PASTA RECIPES

Name: Stove Top Pasta - Quick and Easy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 6 cups pasta, uncooked (Rotelle or Campanelle); 1 lb ground beef or 1 lb sausage; 2 garlic cloves, finely chopped; 1 teaspoon crushed dried oregano leaves; 1/2 teaspoon crushed dried basil leaves; 1/2 teaspoon salt; 1 (28 ounce) can diced tomatoes; 1/2 cup parmesan cheese

STOVE TOP PASTA - QUICK AND EASY RECIPE - FOOD.COM

Stove Top Pasta - Quick and Easy Recipe - Food.com image

This is a pasta dish that is quick and easy to make and yet very flavorful. Serve with a salad and/or vegetable and bread to make a complete meal.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 cups pasta, uncooked (Rotelle or Campanelle)
1 lb ground beef or 1 lb sausage
2 garlic cloves, finely chopped
1 teaspoon crushed dried oregano leaves
1/2 teaspoon crushed dried basil leaves
1/2 teaspoon salt
1 (28 ounce) can diced tomatoes
1/2 cup parmesan cheese

Steps:

Cook pasta in boiling water for 10-12 minutes, till tender; drain.
Brown the meat with the garlic; drain it.
Stir in the oregano and basil leaves and cook 1 more minute.
Add the tomatoes and heat to boiling.
Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.
Stir in the pasta and heat through.
Serve with grated parmesan cheese.

Nutrition Facts : Calories 435.3, FatContent 11.5, SaturatedFatContent 4.6, CholesterolContent 44.1, SodiumContent 497.3, CarbohydrateContent 59, FiberContent 3.8, SugarContent 5, ProteinContent 22.9

STOVE-TOP PASTA AND CHEESE RECIPE | MARTHA STEWART

Stove-Top Pasta and Cheese Recipe | Martha Stewart image

Our stovetop recipe matches the ease and speed of a boxed mix but approaches the sublime flavor of more-involved baked varieties.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories Pasta and Grains

Total Time 30 minutes

Prep Time 30 minutes

Number Of Ingredients 9

Ingredients

2 to 3 slices rustic bread, such as ciabatta, trimmed of crusts and cut into 1-inch pieces
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper
1 pound spaghetti
3 large eggs, room temperature
1 ounce Parmesan, finely grated (about 1/2 cup)
1 ounce sharp cheddar, finely grated (about 1/2 cup)
1/2 cup heavy cream
1/2 teaspoon Dijon mustard

Steps:

Pulse bread in a food processor until coarsely ground (you should have 1 cup). Toast breadcrumbs in a large skillet over medium heat, tossing, until golden and crisp, about 7 minutes. Remove from heat and add butter, tossing to coat. Season with salt and pepper.
Cook pasta in a large pot of generously salted water until al dente, according to package directions. Reserve 1 cup pasta water; drain.
Meanwhile, whisk together eggs, both cheeses, cream, and mustard in a bowl.
Return pasta to pot and add egg mixture. Cook over low heat, stirring, until sauce has thickened, about 2 minutes. Add reserved pasta water, 1/4 cup at a time, until pasta is evenly coated. Season with salt and pepper. Serve immediately, topped with breadcrumbs.

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