CHEESE 'N' PASTA IN A POT
I love to make this dish whenever friends are visiting. Since I can make it ahead, it gives me more time to spend with my guests. Warm rolls and a simple salad make this a meal.-Carmelita Guinan, Wollaston, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Stir in the spaghetti sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain and rinse with cold water. Spoon half of shells into an ovenproof Dutch oven. Layer with half of the meat mixture. Spread with 1 cup sour cream; top with provolone cheese. Layer with remaining pasta, meat mixture and sour cream; top with mozzarella cheese., Cover and bake at 350° for 30-40 minutes or until bubbly and heated through.
Nutrition Facts : Calories 439 calories, Fat 23g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 564mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.
CHEESE & PASTA IN A POT
I got this recipe from a neighbor many years ago. It's great for a crowd as it makes a lot! You can use any small pasta shape you have on hand. Definitely a yummy, indulgent treat.
Provided by celebration
Categories Pasta Shells
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- .Cook ground beef in a large,deep pan until brown, stirring to break up meat. Drain off excess fat.
- Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms; mix well. Simmer 20 minutes until onions are soft.
- Meanwhile cook macaroni shells until al dente; drain and rinse with cold water.
- Pour half the shells into a deep casserole. Cover with half the tomato-meat sauce. Spread half the sour cream over sauce. Top with slices of provolone cheese.
- Repeat, ending with slices of mozzarella cheese.
- Cover casserole.
- Bake at 350 degrees for 35 to 40 minutes.
- Remove cover; continue baking until mozzarella melts and browns slightly.
- Serves 8.
Nutrition Facts : Calories 735.3, Fat 46.6, SaturatedFat 24.9, Cholesterol 153.7, Sodium 1252.4, Carbohydrate 34.5, Fiber 2.2, Sugar 15.4, Protein 44.5
INSTANT POT CREAMY GOAT CHEESE PASTA
Inspired by the baked feta pasta that took the internet by storm, this recipe is similarly easy but uses creamy goat cheese and comes together in a fraction of the time, thanks to the Instant Pot®! We opted for a short, tubular pasta for this dish to capture a bit of the creamy sauce inside each piece. Top with a sprinkle of fresh basil and you have a bright and flavorful dish you'll want to make year-round.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the penne, cherry tomatoes, vegetable broth, olive oil, oregano, crushed red pepper flakes, garlic and 2 teaspoons salt to a 6-quart Instant Pot®. Stir to evenly combine; it's ok if not all of the pasta and tomatoes are fully submerged in the liquid. Place the log of goat cheese on top and in the center of the bowl.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Stir the pasta together until the tomatoes have all been crushed and the cheese is thoroughly integrated into the sauce. Spoon into serving bowls and top with the basil.
EASY CHEESY PASTA POT
I couldn't think of anything I wanted on a cold winter day. I was all by myself so this comfort food was made for only 1 person. Feel free to pick the frozen veggies that you like. I like crunch so added some French's Fried Onions. It definately hit the spot (a very generous serving). I think I will try an expanded version for the family soon.
Provided by GaylaV
Categories Pasta Shells
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta for 4 minutes.
- Add the frozen veggies and continue cooking for another 4 minutes after it returns to a boil. (Cook until the pasta is the way you like it).
- Drain the water from the pot.
- Add the butter and velveeta cheese.
- Add the milk and stir until cheese has melted.
- Pour into a serving bowl and top with the onions. (optional).
- Enjoy!
Nutrition Facts : Calories 485.5, Fat 23.2, SaturatedFat 14.5, Cholesterol 73.5, Sodium 980.9, Carbohydrate 50.9, Fiber 3.9, Sugar 5.4, Protein 19.6
ONE-POT CHEESEBURGER PASTA RECIPE BY TASTY
Here's what you need: ground beef, onion, garlic, salt, pepper, worcestershire sauce, ketchup, beef broth, fusilli pasta, shredded cheddar cheese, milk, green onion
Provided by Claire Nolan
Categories Lunch
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large pot over a medium-high heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned, about 6-7 minutes.
- Pour in the beef broth and one cup of water and bring to a simmer.
- Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down, stirring occasionally.
- Pour in the milk and cheese. Stir until the cheese has melted.
- Serve garnished with some sliced green onions
- Enjoy!
Nutrition Facts : Calories 976 calories, Carbohydrate 101 grams, Fat 38 grams, Fiber 3 grams, Protein 44 grams, Sugar 14 grams
INSTANT POT® PHILLY CHEESESTEAK PASTA
Pasta topped with a silky cheese sauce and all the goodness of Philly cheesesteak toppings. Pay attention to the thickness of the sirloin--you'll want it thinner than skirt steak (I buy mine at Aldi). You'll want to go to the deli to get the cheese--I buy mine in a small thick-cut 1/2-lb piece and shred it at home.
Provided by thedailygourmet
Categories Main Dishes Pasta
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter, olive oil, bell pepper blend, and beef; saute until beef is browned, about 5 minutes. Pour in broth, scraping up any browned bits from the bottom of the pot.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.
- Melt remaining 1 tablespoon butter in a saucepan. Add flour, stirring to create a paste. Pour in milk, stirring constantly to keep from scorching. Allow sauce to thicken slightly. Add shredded American cheese and stir until well combined. Season cheese sauce with salt and pepper.
- Release any remaining pressure using the quick-release method. Unlock and remove the lid. Add sliced mushrooms, Worcestershire sauce, garlic, seasoned salt, and pepper. Adjust seasonings to taste. Serve beef mixture on top of the cooked farfalle, and top with the cheese sauce.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 36.5 g, Cholesterol 91.5 mg, Fat 29.5 g, Fiber 4.6 g, Protein 28.6 g, SaturatedFat 15.2 g, Sodium 1090.8 mg, Sugar 2.9 g
PASTA IN A POT
Make and share this Pasta in a Pot recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef.
- Add onion, garlic, spaghetti sauce, tomatoes, and undrained mushrooms.
- Simmer 20 minutes.
- Cook macaroni as directed and run under cold water.
- Layer 1/2 macaroni in 9x13 inch pan.
- Cover with 1/2 of meat sauce.
- Spread 1/2 of sour cream over meat.
- Top with 1/2 of each type of cheese.
- Repeat- macaroni, meat sauce, sour cream, and cheese.
- Bake at 350 degrees for 40 minutes, covered.
- Uncover and bake for 20 minutes.
Nutrition Facts : Calories 923.7, Fat 58.6, SaturatedFat 32.3, Cholesterol 203.8, Sodium 1493.2, Carbohydrate 41.3, Fiber 4.4, Sugar 15, Protein 58.2
ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, chicken broth, milk, fettuccine, salt, pepper, grated parmesan cheese, fresh parsley
Provided by Tasty
Categories Dinner
Time 39m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
- Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
- Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, and top with parsley.
- Enjoy!
Nutrition Facts : Calories 694 calories, Carbohydrate 74 grams, Fat 37 grams, Fiber 1 gram, Protein 11 grams, Sugar 9 grams
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