ITALIAN BEEF MACARONI
Such a pleaser with not just you adults, but the children as well. They always come back for more. Easy to prepare and can be frozen.
Provided by JoyfulCook
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in saucepan. Add the onions and garlic. Cook slowly for 5 minutes or until soft.
- Add beef to the pan, stirring until it looses the pinkness. Stir in the oregano, basil, tomatoes with the juice, tomato puree, paprika and stock cube.
- Simmer for about 10 minutes, then toss in a couple of handfuls of the cheese and stir.
- Mix in the cooked macaroni, stir well and place in pie or casserole dish. Sprinkle remaining cheese on top and bake in the oven at 180°C (350°F) for approximately 20 minutes.
- Serve with salads and breads.
ITALIAN MACARONI AND CHEESE
A rich creamy Italian macaroni cheese made the Italian way with a thick cheese fondue. This is a decadent meal that you will savor.
Provided by Kit
Categories dinner
Time 12m
Number Of Ingredients 6
Steps:
- Bring a pot of salted water to a boil. As soon as the water comes to a boil, add the pasta and stir. While the pasta cooks, prepare the cheese fondue. Heat the cream in a saucepan over medium low heat until it is steaming but not bubbling. Add the rocchetta cheese, and stir until it melts. Keep it steaming hot until the pasta is ready. Undercook the pasta just a little, you want to let it finish cooking right in the cheese fondue. Once the pasta is very very al dente, drain it and add it to the cheese fondue and let it cook in the sauce for 2 minutes. Then add the parmesan, stir, and divide the macaroni and cheese between two bowls. Top with freshly ground black pepper, and toasted breadcrumbs if you like, and serve.
Nutrition Facts : Calories 427 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 418 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
STOVETOP ITALIAN MACARONI
It's not every day that a cost-conscious menu pleases both the eye and the stomach, but this scrumptious stovetop entree does just that. -Laila Zvejnieks, Stoney Creek, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender., Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 410 calories, Fat 17g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 969mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.
MEATLESS ITALIAN MACARONI BAKE
Dont be deceived, this recipe looks singularly ordinary so one may be tempted to alter it...but then it'll have all the subtlety of mac 'n' cheese w/ tomato...Please try it as written, discover the subtlety and simplicity of it all...As for me, this 'casserole' quickly became a favorite meal, particularly since I usually have all the ingredients already on hand...I imagine it could also be adapted to the microwave, but I'll leave that to the alleged experts LOL
Provided by CookinwithGas
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl combine the cooked marcaroni, stewed tomatoes, 1/2 cup of the mozzarella, italian seasoning and mayonnaise --.
- Spoon the mixture into a 1 1/2 quart casserole dish; Sprinkle with the remaining 1/4 cup mozzarella cheese --.
- Bake in the preheated 350°F oven for approximately 20 min (your time may vary) until warm and all cheese is melted --.
- Note:Do NOT substitute anything else for the mayonnaise, i.e. NO salad dressing, NO Miracle Whip, as the recipe is specifically tailored to the result that is created by the use of mayonnaise --.
- Variation: Use a different pasta such as rotini or penne rigati.
Nutrition Facts : Calories 435, Fat 17.7, SaturatedFat 6, Cholesterol 37.8, Sodium 776.5, Carbohydrate 50.5, Fiber 2.9, Sugar 7.5, Protein 18.5
ITALIAN THREE-CHEESE MACARONI
My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. -Adriane Mummert, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings (1 cup each).
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions., Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni., Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top., Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 402 calories, Fat 23g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 763mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.
MACARONI ITALIANO
Make and share this Macaroni Italiano recipe from Food.com.
Provided by Rhonda J
Categories < 60 Mins
Time 50m
Yield 1 casserole
Number Of Ingredients 13
Steps:
- Cook and drain macaroni.
- Cook beef, onion, green pepper until meat is brown,drain off fat.
- Stir in tomato sauce,basil,and oregano,simmer 3 minutes.
- Spoon into rectangular baking dish.
- Melt 4 tbsp.
- butter,blend in flour and dry mustard.
- Gradually stir in milk,cook over medium heat stirring constantly until it thickens,add cheese, stir until melted.
- Stir in macaroni.
- Spoon over meat layer.
- Melt 2 tbsp butter,combine with bread crumbs,sprinkle over top (i usually sprinkle a little parmesan over also.) Bake at 350 until heated through and bubbly.
- Note: I have torn up a few slices of bread before for the breadcrumbs and mixed them with the butter and it came out very well, they get nice & crispy!(Though I may have used more butter than called for)
Nutrition Facts : Calories 4510.8, Fat 277.3, SaturatedFat 154.9, Cholesterol 915.9, Sodium 4581.5, Carbohydrate 272.3, Fiber 16.2, Sugar 23.8, Protein 227.9
ITALIAN DELI PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature.
- Meanwhile, mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss well and season with salt and pepper.
BROCCOLI MACARONI ITALIANO
Make and share this Broccoli Macaroni Italiano recipe from Food.com.
Provided by Sam 3
Categories One Dish Meal
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Boil 5 cups water with 1 tsp salt and 1 tsp oil.
- Add macaroni and boil until almost done.
- Remove from heat.
- Add the broccoli florets, leave in hot water 2-3 mins til the pasta is completely done, strain.
- Pick out broccoli and set aside.
- Drizzle pasta with 1 tsp oil and set aside.
- Heat remaining oil in a non-stick pan, add garlic and stir.
- Add tomatoes and cook until tomatoes turn soft, about 5 minutes.
- Add tomato puree, ketchup, oregano and chili flakes.
- Add the baby corn and broccoli.
- Stir 2-3 minutes.
- Add macaroni and stir until well coated.
- Add cream or milk, then sprinkle with cheese.
Nutrition Facts : Calories 738.1, Fat 40.2, SaturatedFat 11.7, Cholesterol 41.8, Sodium 1764.8, Carbohydrate 73.8, Fiber 12.5, Sugar 13.8, Protein 28.2
ITALIAN MACARONI PIE
Make and share this Italian Macaroni Pie recipe from Food.com.
Provided by Chef Kiddle
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Oil a 9 by 13 by 2 inch baking pan.
- In a large bowl, combine the cooked pasta with the soppressata and transfer to the baking pan.
- In a bowl, whisk together the eggs, milk, 3/4 cup of the cheese. Add salt and pepper to taste. Pour over pasta. Sprinkle remaining cheese on top.
- Bake the pie for 20-25 minutes or until eggs are set. If you want it slightly golden on top, broil until desired color is reached. (If you don't have soppressata, or don't want to use it, you can substitute with pepperoni.).
BAKED ELBOW MACARONI WITH ITALIAN SAUSAGE AND PEPPERS
Found this recipe on the box of whole wheat macaroni, and thought I would give it a try. Very good. I used fat free cheese and it tasted just as good as full fat. Lower in fat, and loaded with fiber.
Provided by Grammy Charlotte
Categories Poultry
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the elbow macaroni according to package directions. Preheat oven to 350 degrees F.
- Heat olive oil in large skillet. Add garlic, onion, peppers, and basil. Saute 3 minutes, then add the sauce and sliced Italian sausage. Simmer 5 minutes.
- Spread 1 cup of the sauce mixture into the bottom of a 9x13 baking dish.
- Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella and 1/2 cup Parmesan.
- Repeat, and bake 25 minutes.
- Let stand 10 minutes before serving.
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- Finely slice the onion. Tear apart the escarole. Chop the celery stalk, parsley, and 1 garlic clove. Heat 1/2 cup oil in a non-stick frying pan over medium heat and cook the onions, garlic, celery, parsley, and a small, halved chili pepper (you can vary the amount of pepper to taste) for 10 minutes.
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