Vapatta Food
MOSTACCIOLI
We just love this pasta dish! I takes like lasagna but is so much easier to make. Try it...I'm sure it'll become your family's favorites too.
Provided by Windy City Girl in
Categories < 4 Hours
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions, drain.
- Crumble sausage into Dutch oven.
- Cook over medium heat until no longer pink; drain.
- Stir in the spaghetti sauce and pasta.
- In a bowl, combine the egg, riccota cheese and mozzarella cheese.
- Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with the cheese mixture and remaining pasta mixture.
- Cover and bake at 375 degrees for 40 minutes.
- Uncover; top with Romano cheese.
- Bake 5 minutes longer or until heated through.
VAPATTA
Old family recipe. I love this pasta dish. You can skip the baking if you're in a hurry, and it's still delicious.
Provided by Mrs. Carp
Categories One Dish Meal
Time 50m
Yield 1 pot of pasta, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven at 350.
- Boil chicken in water with salt & pepper.
- Remove chicken and chop or tear into pieces.
- Boil egg noodles in chicken water.
- Combine Rotel, soups & Velveeta in a seperate pot. Melt over low/med heat. Stir frequently.
- Drain noodles.
- Combine chicken, noodles, and cheese mixture.
- Pour into baking dish.
- Bake for 30 minute.
Nutrition Facts : Calories 648.3, Fat 29.6, SaturatedFat 12.8, Cholesterol 158.5, Sodium 1747, Carbohydrate 54.7, Fiber 1.9, Sugar 6.6, Protein 39.7
WINE RABBIT
This is an old family recipe. I seldom ever make it because rabbit is too expensive and I don't care for wild rabbit, but if you can afford it--it is delicious.
Provided by Darlene Summers
Categories Rabbit
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large roasting pan put Crisco, onion and celery.
- Add 2 cut up rabbits; brown on both sides.
- Add bay leaves, peppercorns, rosemary, oregano, thyme and salt and pepper.
- Pour in red wine and vinegar; mix in flour.
- Bake at 325° for 1 1/2 to 2 hours or till tender.
PENNE WITH ASPARAGUS AND MUSHROOMS
I love this pasta dish in the summer. It is filling without being too heavy, and fresh asparagus in season is the best. This is not meant to have a heavy sauce, just a light cream that's full of flavor to coat the ingredients. Proscuitto or ham may be substituted for the bacon, but you'll probably need to add a tablespoon of butter to saute the onion and mushrooms.
Provided by Gatorbek
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, prepare pasta according to package directions until al dente.
- Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
- Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
- Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.
Nutrition Facts : Calories 519.4, Fat 21, SaturatedFat 7, Cholesterol 33, Sodium 409.9, Carbohydrate 70.1, Fiber 10.6, Sugar 3.1, Protein 15.7
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