RADIATORE AND CHEESE RECIPE
Provided by á-913
Number Of Ingredients 9
Steps:
- Cook the radiatore or corkscrew macaroni according to package directions; drain well. Return pasta to the warm pan. Gently stir in the cheese, tomatoes, green onions, oregano, and garlic. Pour the milk into a jar that has a lid. Add the flour and salt. Cover and shake well to combine. Stir the milk mixture into the radiatore mixture. Cook, stirring gently, over medium heat for 3 to 4 minutes or until the cheese has melted and the mixture is thickened and bubbly. Makes 5 or 6 main-dish servings.
RADIATORE & SAUSAGE BAKE
Make and share this Radiatore & Sausage Bake recipe from Food.com.
Provided by lets.eat
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook radiatore as package, drain. Preheat oven to 375'. In a large skillet, over medium heat, brown sausage; pour off fat. Add onion and garlic. Cook until onion is tender. Stir in pasta sauce and pepper. Bring to a boil; reduce heat and heat simmer 10 minutes. Remove from heat; stir in radiatore and 1/2 cup cheese. Turn into greased 11x7-inch baking dish. Top with remaining 1 cup cheese. Bake uncovered 30 minutes or until hot and bubbly.
Nutrition Facts : Calories 879.5, Fat 45.7, SaturatedFat 17.1, Cholesterol 97.9, Sodium 2523.8, Carbohydrate 72.7, Fiber 3.2, Sugar 20.1, Protein 42.4
RADIATORE PROVENCAL
Posted for Zaar World Tour 2005. All the delectable flavors of southern France. From Vegetarian Times Cooks Mediterranean. After I tried this, I decided my personal preference would be to add more tomatoes, because I like tomatoes and I prefer a higher sauce to pasta ratio. So, I recommend using 8 tomatoes instead of 5. I also changed the directions for chopping the eggplant to 1/2 inch instead of 1 so it will get a little softer and cook quicker. I really liked garlic breadcrumbs and parmesan cheese on top so I recommend that as well. Enjoy.
Provided by Kumquat the Cats fr
Categories Peppers
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Start large pot of water to boil for pasta.
- In large skillet, heat the olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring often, until soft, about 5 minutes.
- Add the eggplant and tomatoes and cook, stirring often, until the vegetables are tender and the tomatoes release their juices, about 20 minutes. Season with salt and pepper.
- Meanwhile, start cooking the pasta according to package directions.
- While the vegetables are still cooking, drain the pasta, reserving 1/2 cup of the water. Transfer the pasta to a serving bowl. Add vegetables to pasta.
- Add the reserved pasta water to the skillet and cook over high heat, stirring, until reduced slightly. Add to pasta and vegetables and toss to combine.
- Serve pasta topped with basil, garlic bread crumbs and grated parmesan or soy cheese, if desired.
- NOTE: Sauteed garlic crumbs can be made with 2 tablespoons olive oil, 2 garlic cloves, minced, and 1 3/4 cups soft whole wheat or white bread crumbs, cubed. In large non-stick skillet, heat the olive oil over medium-high heat. Add garlic and cook, stirring constantly, until opaque but not brown. Addd the bread crumbs and cook, stirring often, until the crumbs turn golden, 5-8 minutes. Scrape crumbs on paper towels and let cool.
Nutrition Facts : Calories 375.2, Fat 6, SaturatedFat 0.9, Sodium 11.3, Carbohydrate 69.1, Fiber 7.3, Sugar 7.2, Protein 12.1
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