Elbow Parmesani Food

TUNA ZUCCHINI ELBOW PASTA

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Stir zucchini, salt, Italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes. Mix in marinara sauce and water and bring sauce to a boil.
• Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.
• Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.
• Mix elbow macaroni into tuna sauce until thoroughly combined. Taste for salt levels and adjust if necessary. Turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up the sauce and become more tender.
• Serve in bowls and sprinkle with Parmesan cheese.

ELBOW PARMESANI

Steps:

• Cook macaroni according to pkg. directions.
• Steam veggies.
• Bring half and half to boil in 12-16 inch skillet.
• Reduce heat and simmer for 5 minutes stirring constantly.
• Remove from heat.
• Add warm macaroni and veggies (including tomato) to half and half in skillet.
• Toss well and then add butter and seasonings and parmesan cheese.
• Toss again and serve hot.

OLD FASHIONED MACARONI AND TOMATOES - GRANDMA'S MACARONI WITH TOMATOES RECIPE

Steps:

• Cook elbow macaroni in boiling, salted water according to package instructions. Drain well.
• In a large skillet, pour in tomatoes, breaking them up in bite-sized chunks using a meat chopper or your clean hands.
• Add cooked macaroni, sugar and salt; bring to a simmer over medium heat, stirring occasionally.
• Once simmering, lower heat and add butter, stirring until melted.
• Taste, and add black pepper and additional salt if desired. Tastes great served with buttered bread.

BASIC ELBOW MACARONI

Steps:

• In a large kettle, bring water to a boil. Add macaroni; return to boil. Cook, uncovered, for 6-8 minutes or until tender, stirring frequently. Rinse and drain.

BAKED ELBOWS WITH ZUCCHINI TOMATO AND PARMESAN

Steps:

• Cook the macaroni in plenty of boiling salted water.
• Meanwhile melt the butter in a wide skillet; add onion. Saute 15 minutes.
• Add zucchini; saute 5 more minutes.
• Stir in tomatoes, parsely and garlic. Simmer, uncovered, for 5 minutes.
• Stir in ricotta, milk, Romano and 1 T of the Parmesan.
• Combien the cooked elbows with the sauce.
• Pour into a 1 1/2 quart baking dish. Sprinkle with remaining cheese.
• Bake at 350 until top is lightly browned, about 20 minutes.

THREE CHEESE MACARONI

Steps:

• In large pot of salted, boiling water, cook pasta for 8 to 9 minutes, or until pasta is tender but firm.
• Drain Rinse with cold water and drain again, return to pot.
• Meanwhile, in saucepan melt butter over medium Heat.
• Sprinkle with flour, salt and pepper, cook, stirring for 1 minute.
• Whisk in milk, bring to boil.
• Reduce heat and simmer, whisking often, for about 5 minutes or until sauce thickens.
• Stir in cheddar Cheese, whisking until smooth.
• Add to pasta, mixing well.
• Fold in Asiago and pour mixture evenly into Greased 8 cup (2 L) baking dish.
• Mix together cracker crumbs and Parmesan, toss with butter and Sprinkle over top of macaroni.
• Bake in 350F over for 30 to 35 minute, or until topping is golden Brown.