Pasta and Gnocchi Recipes

These recipes are not my own.

Most of them have come from my fellow blogger friends.

The links provided under the photo will take you to the original blog site.

Spinach and Artichoke Mac and Cheese 

Parmesan Crusted Chicken Alfredo

Broccoli Alfredo Tortellini 

Beef & Pork Ragù Lasagne 

Chicken Alfredo Roll Ups

Chicken Bacon Provolone Alfredo Pasta Bake

Meatball Stroganoff Fettuccine

Cheesy, Beefy Stuffed Shells

Italian Sausage and Pasta with Tomato Cream Sauce

Cheesy Spinach Lasagna Rolls

Creamy Garlic Penne Pasta

Rigatoni Pasta Bake

Chicken Parmesan Lasagna

Creamy Chicken Fajita Pasta

Buffalo Chicken Mac 'n Cheese

Garlic Butter Shrimp Pasta

Spinach Artichoke Dip Pasta 

Stove top pasta and cheese

Chicken Spaghetti

Pierogi Lasagna

Shrimp Pasta with Broccoli Pesto

Whole Wheat Gnocchi with Roasted Red Pepper Sauce

Spicy Skillet Lasagna

Cajun Shrimp and Pasta Skillet

Mediterranean Chicken Pasta

Asparagus Stuffed Shells

Gnocchi Alla Romana

Baked Pasta with Spinach and Ricotta

Creamy Lemon Chicken and Pasta

Tuscan Garlic Chicken

This is definitely a keeper. 

We have just had this for supper;

My hubby and I loved it. 

It's so creamy and cheesy...

Delicious is not enough to describe it..

Yummylicious is more like it!

Ingredients:
190ml flour
7.5ml salt
5ml pepper
2.5ml dried basil
2.5ml dried oregano
4 boneless skinless chicken breasts
75ml extra virgin olive oil, divided
15ml finely minced garlic
1 red bell pepper, cut into thin strips or chopped
125ml chicken stock
180g fresh spinach
125ml cream
30ml cornstarch
250ml milk
250ml freshly grated parmesan cheese
500g fettucini noodles

Method:

Preheat oven to 180˚C. Combine the flour, salt, pepper, basil, and oregano. Dip each chicken breast in the flour mixture and coat well.

In a large skillet, heat 45ml oil until hot. Carefully place the breaded chicken in the oil until each side is golden brown. Don’t cook all the way through.

On a cookie sheet, line with aluminium foil and spray with cooking spray. Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. Set aside until ready to use.

While the chicken is cooking, in a large pot cook the fettucini noodles according to package directions. Wipe the skillet with some paper towels and add the remaining 30ml olive oil. Cook the chopped red pepper and garlic for about 2-3 minutes. Stir in 15ml of flour and stir constantly for one minute.

Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes.

In a separate small bowl, whisk together the heavy cream and cornstarch. Add the spinach, cream, and milk to the skillet. Bring this to a simmer and continue to cook until spinach starts to wilt. Stir in the parmesan cheese.

Add half of the sauce to the coating the cooked and drained fettucini noodles. Top with breaded chicken and spoon more of the sauce on top. 

Enjoy!

Skillet Chicken Parmesan

Ingredients:
125ml grated Parmesan cheese, divided
80ml dry breadcrumbs
5ml dried oregano
5ml dried basil
Sea salt
1 large egg white, lightly beaten
750g chicken breasts cut into strips
15g butter
15ml olive oil
250g angel hair or spaghetti pasta, cooked and drained
375-500ml tomato-basil marinara
15ml balsamic vinegar
a couple of grinds of black pepper
125ml grated Mozzarella cheese

Method:

Preheat the grill on the oven. You'll need a large non-stick skillet and a large stainless steel or cast iron skillet for this recipe.

Combine 45ml Parmesan cheese, breadcrumbs, oregano, basil and a pinch of salt in a shallow bowl. 

Place the egg white in a separate shallow bowl. 

Heat the butter with the olive oil in your non-stick skillet over medium heat. 

Dip each piece of chicken in egg white, then coat in the breadcrumb mixture. Add the chicken to the pan and cook 3 minutes on each side or until cooked through.

Place the cooked pasta in your oven-safe skillet. Place the cooked chicken on top of the pasta. 

In a medium bowl, mix marinara with balsamic vinegar, pepper and a pinch of salt. Spoon the sauce over the chicken. Sprinkle evenly with the remaining Parmesan and Mozzarella cheeses. 

Grill for 2 to 4 minutes, or until the cheese is melted and bubbly. 

Serve a generous portion of pasta with chicken and sauce on top immediately!

Sun Dried Tomato Pasta Salad

Ingredients:
12 sun-dried tomatoes in oil, drained and divided
15ml red wine vinegar
90ml olive oil
1 garlic clove, coarsely chopped
5ml capers, drained
Sea salt, to taste
2.5ml freshly ground black pepper
250g orecchiette or other small pasta
250g cherry tomatoes, halved
250g fresh mozzarella, medium-diced
125ml good black olives, such as kalamata, pitted and diced
250ml freshly grated parmesan
250ml packed basil leaves, julienned



Directions:
Add half the sun-dried tomatoes, vinegar, olive oil, garlic, capers, 2 teaspoons salt, and pepper to a food processor, and process until almost smooth.

Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl.

Meanwhile, mince the remaining sun-dried tomatoes. Add the tomatoes, mozzarella, olives, remaining sun-dried tomatoes, parmesan, and basil to the salad. Toss to distribute evenly.

Season to taste and serve at room temperature.

Pasta with Avocado and Garlic Prawns

Ingredients:

500g fettuccine or linguini or spaghetti

For the Avocado Sauce

4 avocados, peeled and pitted

60ml fresh lime juice

60ml plain yoghurt or sour cream

125ml chopped fresh coriander

125ml chopped fresh parsley

2 spring onions, chopped

Salt and pepper, to taste

30ml Olive Oil

½ jalapeño pepper

2.5ml ground cumin

For the Garlic Prawns

30ml butter

80ml Olive Oil

8 cloves garlic, finely sliced

2.5ml dried hot red pepper flakes

salt and black pepper, to taste

30ml chopped parsley

500g large prawns, peeled and deveined

Method:

Bring salted water to a boil in a large pot. Add the pasta and cook it according to the package directions until al dente, about 8-10 minutes.

While the pasta is cooking, cook the prawns. 

In a large pan, heat the butter and olive oil over low heat. Add the garlic, red pepper flakes, salt and black pepper and cook about 4 minutes, stirring occasionally, until the garlic is tender but not browned. Increase heat to medium and add prawns and sauté, turning the prawns once with tongs, until prawns are just cooked through, about 2 minutes each side. Set aside.

Make the avocado sauce: 

Place the avocado in a blender or food processor, add the remaining sauce ingredients and process until smooth and creamy.

When pasta is done cooking, drain and place pasta into a large bowl. Add the avocado sauce to the pasta and toss until pasta is well coated.

Using tongs, add the prawns to the pasta and pour the garlic sauce over the prawns. Garnish with parsley or coriander and serve immediately.

Peperonata

This Southern Italian dish is most often served as a vegetable or as a sauce for pasta. 

It can be stored in a mason jar in the fridge for about 1 week and makes a delicious salad.

Ingredients:

4 yellow peppers, deseeded and cut into strips

4 yellow peppers, deseeded and cut into strips

2 onions, peeled and sliced

3 cloves garlic, chopped

Olive oil

2 firm, ripe tomatoes, deseeded and cubed

1-2ml chilli powder

45ml wine vinegar

Sea salt and freshly ground black pepper

Method:

Heat a little olive oil in a frying pan and fry the peppers, onion and garlic for 5 minutes. Cover and cook over medium heat for about 15 minutes until tender. Add the tomatoes and cook for a further 5 minutes. Remove from the heat and mix in the chilli powder, vinegar and seasoning. Allow to cool and serve at room temperature.

Meat and Bean Pasta Salad

Ingredients:

225g cooked lamb, diced

225g salami, skinned and diced

3 thick slices cooked ham, diced

225g English cucumber, diced

2 granny Smith apples, cored and cited

225g cooked macaroni

2-3 spring onions, chopped

Small can butter beans, drained

125ml mayonnaise

12,5ml lemon juice

5ml Worcestershire sauce

Lettuce

Method:

Combine all the ingredients except the mayonnaise, lemon juice and Worcestershire sauce in a large salad bowl.

Blend the mayonnaise, lemon juice and Worcestershire sauce and pour over the salad mixture. Toss lightly, ensuring all the ingredients are covered with the dressing. Serve on a bed of lettuce.

Pasta, Avocado and Corn Salad

Gorgeous creamy avocados are readily available at present here in Natal. 

They lend themselves exquisitely to this blend with sweetcorn and tomato; 

adding a little chilli gives it a marvellous zing. 

Give it a try!

Ingredients:

375g snail pasta

15ml olive oil

1 ripe avocado, peeled, stoned and cubed

30ml lemon juice

410g can whole kernel sweetcorn, drained

3 firm, ripe tomatoes cut into small cubes

1 green pepper, deseeded and cubed

5ml chilli powder

125ml vinaigrette

Method:

Cook the pasta according to the package instructions. Drain and toss with the oil.

Mix together the pasta, corn, tomato and green pepper. 

Mix the chilli powder into the vinaigrette and toss in the pasta. 

Toss the avocado with lemon juice and gently mix into the salad.

Pasta Slaw

Coleslaw is one of South Africa’s favourite salads, but we got tired of the ubiquitous cabbage and carrot smothered with mayonnaise and added pasta to it for an interesting variation.

I like to add a few extra special touches to this salad, which always goes down a treat, such as a couple of handfuls of raisins, sultanas or chopped dried apricots and some chopped nuts such as macadamias, pecans, walnuts or cashew nuts. Mix some fruit or nuts into the salad and sprinkle some on top to garnish.

Ingredients:

250g Elbow Macaroni

15ml olive oil

¼ cabbage, shredded finely

2 ribs of celery, finely sliced

1 large carrot, grated

½ 470g can crushed pineapple

250ml mayonnaise

60ml snipped chives

100ml sultanas (optional)

100g chopped macadamia nuts (optional)

Method:

Cook the macaroni according to the package instructions. Drain well and mix with the oil.

Combine the pasta, cabbage, celery, carrot, pineapple and some of the sultanas and macadamia nuts, if using, reserving some of each of the dried fruit and nuts for garnish, then mix in the mayonnaise.

Garnish with sultanas and macadamia nuts, if using, and snipped chives.

Spinach and Cheese Chicken Roulades with Tagliatelle

Ingredients:

4 skinless chicken breast fillets

100g cream cheese with herbs and garlic

250g frozen spinach, defrosted

Salt and freshly ground black pepper

Olive oil

350g tagliatelle

10ml butter

50ml chopped fresh herbs of your choice

Wooden cocktail sticks

Method:

Preheat the oven to 220˚C.

Cut the chicken breasts almost in half horizontally. Spread the cream cheese over the butterflied fillets. Squeeze the excess liquid from the spinach and divide between the chicken breasts.

Season, then roll up the fillets like a Swiss roll, starting from the pointed end. Secure each one with a wooden cocktail stick and place in a roasting tin. Drizzle over a little olive oil and roast for 15 minutes or until the juices from the chicken run clear when pierced.

Meanwhile cook the tagliatelle according to package instructions. Drain and toss with the butter and mixed herbs. Divide between 4 warmed bowls. Slice the chicken and arrange on the pasta.

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Chicken and Fennel Pasta Bake

Chicken and Fennel Pasta Bake

Ingredients:

250g chicken breasts, cooked and shredded

2 red onions, peeled and finely sliced

15ml lemon juice

10ml olive oil

2 fennel bulbs, trimmed and sliced

Salt and freshly ground black pepper

250g pasta, eg penne

50g sultanas

400g cream cheese with garlic and chives

60ml milk

30ml chopped chives

5ml grated lemon zest

75g mozzarella, drained and thinly sliced

Method:

Preheat the oven to 200˚C.

Toss the red onion in lemon juice. Heat the oil in a large frying pan and fry the onion and fennel for 4-5 minutes, stirring until it begins to soften. Transfer to a heatproof bowl, season to taste and set aside.

Bring a large saucepan of water to the boil and cook the pasta to your liking. Drain well and toss with the vegetables.

Add the chicken to the pasta along with the sultanas. Mix together the cheese and milk and stir into the pasta along with the chives and lemon zest.

Mix well and then pile into an ovenproof baking dish and place on a baking sheet. Arrange the mozzarella on top and bake in the oven for 20-25 minutes until golden.

Meatball Mozzarella Pasta Bake

 Ingredients:

450 gram Extra lean beef mince

1 Onion, grated

1 sachet KNORR Savoury Mince Dry Cook-in-Sauce

30 ml sunflower oil

1 Red pepper, sliced

2 tins chopped tomatoes

15 ml Italian Herbs

350 gram Penne pasta

100 gram Mozzarella cheese, grated

Method:

Bring a large pot of salted water to the boil then add the penne pasta and cook to al dente, drain and set aside

Preheat oven to 200C

In a bowl mix the beef mince with the grated onion and half of the contents of the sachet of KNORR Savoury Mince Dry Cook-in-Sauce

Shape the mixture into meatballs

Heat oil in a large pan and fry the meatballs until well browned then remove and set aside

Fry the red pepper until tender then add the tinned tomatoes, Italian Herbs and stir in the remaining contents of the sachet of KNORR Savoury Mince Dry Cook-in-Sauce

Return the meatballs to the pan and allow to simmer for 10 minutes

Remove the pan from the heat and toss with the cooked penne pasta

Transfer to an ovenproof casserole dish and top mozzarella then place in the oven and bake until golden brown

Beef Pasta and Cheese Casserole

Ingredients:

1 large onion, diced

1 tablespoon olive oil

salt to taste

2 garlic cloves, chopped

5ml dried basil

5ml dried marjoram or oregano

5ml paprika

2ml freshly ground black pepper

1 tin tomato purée

500g beef mince

500g macaroni or other pasta pieces

250ml grated cheddar cheese

250ml grated mozzarella cheese

Method:

Sweat the onions in the oil with a pinch of salt. Add the beef mince and cook it, breaking it up as it browns.

Add the garlic, another pinch of salt or two, along with the herbs, paprika, black pepper and half the tomato purée and bring to a simmer. Reduce the heat to low and cook for an hour.

Cook the macaroni in boiling water till it’s half done; drain it and add it to the remaining tomato purée. Taste for seasoning and correct if necessary. Cover and allow to cool.

When the pasta has absorbed the tomato juices, transfer it to a large baking dish (or two smaller dishes if you have a smaller family and want to make it stretch to two meals; the second dish can be kept in the fridge for up to 2 days or frozen for a couple of weeks).

Cover with foil and bake in a 200 C oven for 40-45 minutes. Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and return it to the oven under the grill until the cheese is bubbling and starts to brown.

This could also be made with minced chicken, lamb or pork or with canned tuna chunks.

Mozzarella Stuffed Meatballs

Ingredients:

500g beef mince

500g sausage meat or pork mince

250ml breadcrumbs

15ml Italian seasoning

3 eggs

3 garlic cloves, minced

5ml sea salt

5ml freshly ground black pepper

250g mozzarella cheese, cut into 1cm cubes

Olive oil

Spaghetti sauce

Method:

In a large bowl, mix the beef, sausage meat, breadcrumbs, seasoning, eggs, garlic, salt and pepper well with the hands, massaging all the ingredients together.

Form into 2 inch balls, press a cube of mozzarella in the middle and seal the meat all around it.

Heat a shallow layer of olive oil in a large frying pan and brown the meat balls until golden all over.

Set aside on a plate.

Pour the spaghetti sauce into a pan and bring to a simmer.

Add the meatballs and simmer for about 30 minutes until cooked through.

Serve with spaghetti.

Crab and Asparagus Fettuccine

Crab adds a wonderful splash of flavour to this fresh pasta dish. It works well as a starter for a special meal, or as a perfect quick supper. Adding the browned butter at the end may seem a little over the top, but it is essential for that magical touch to complete the dish.

Ingredients:
30ml extra-virgin olive oil
1 shallot, finely diced
5ml fresh thyme leaves
10ml anchovy essence
150ml dry white wine
150ml fish stock
450g asparagus, trimmed and cut into 1 inch pieces
350g white crab meat
750g fresh fettuccine
50g unsalted butter
juice of half a lemon
30-40ml chopped fresh flatleaf parsley
sea salt and freshly ground black pepper to season

Method:
Heat the oil in a large, heavy-based frying pan. Add the shallot and cook gently over low heat for about 5 minutes until softened but not coloured. Stir in the thyme, anchovy essence, wine and fish stock. Bring to the boil and simmer until the liquid has reduced by half. Set aside and keep warm.

Meanwhile, bring to the boil a large pan of salted water. Add the asparagus and cook for 3-4 minutes until just tender. Drain the asparagus, reserving the cooking liquid, which you can return to the pan. Refresh the asparagus under cold running water. Stir the asparagus and crab meat into the reduced shallot liquid.

Return the reserved asparagus cooking liquid to the boil. Tip in the fettuccine and cook for about 2-3 minutes. Drain and quickly refresh under cold running water. When drained, stir into the asparagus and crab sauce.

Melt the butter in a frying pan and cook until nutty and golden, but not burnt. Squeeze in the lemon juice and add the parsley, gently whisking to combine. Pour over the fettuccine and crab mixture and toss gently to combine. season to taste and serve at once.

Simple Tomato and Basil Pasta Sauce

This is a great standby sauce for pasta and Italian dishes.

Make it in advance or as required.

If not using all the sauce for the dish you require it for,

allow it to cool completely and pour portions into freezer plastic bags.

This can be frozen for up to 6 months.

Ingredients:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

5 400g cans chopped tomatoes

4 to 6 basil leaves

2 dried bay leaves

20ml sugar, optional4 tablespoons unsalted butter, optional

Method:

In a large saucepan, heat oil over medium high heat. Add onion and garlic and sauté foe about 2 minutes until soft and translucent. Add celery and carrots and season with salt and pepper. Sauté about 5 minutes until all the vegetables are soft. Add the tomatoes, basil, and bay leaves and simmer covered on very low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add sugar and unsalted butter, a little of each at a time to round out the flavours.

Blitz in batches in a food processor until a smooth velvety consistency is achieved.