Ham Mac & Cheese Casserole

Ham Mac & Cheese Casserole

This isn't your kids Mac & Cheese.

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Ingredients

  • Butter, for greasing dish
  • 16 oz. wide egg noodles
  • 2 cups heavy cream
  • 2 1/2 cups whole milk
  • 2 Tbsp all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (packed) grated Fontina
  • 3/4 cup (packed) finely grated Parmesan
  • 3/4 cup (packed) grated mozzarella
  • 1 cup cooked ham, diced
  • 2 tablespoons finely chopped fresh Italian parsley leaves

Instructions

  1. Preheat the oven to 450 degrees F.
  2. Butter a 13 by 9-inch glass baking dish and set aside.
  3. Cook noodles according to directions on package. Drain well, but do not rinse.
  4. Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, and parsley.
  5. Add the noodles and toss to coat.
  6. Transfer the noodle mixture to the prepared baking dish.
  7. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend.
  8. Sprinkle the cheese mixture over the noodle mixture.
  9. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Notes

Recipe adapted from Giada De Laurentiis Macaroni and Cheese.

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http://countrypasta.com/ham-mac-cheese-casserole/

Easy Pumpkin and Sage Alfredo

Servings: 2-3

Easy Pumpkin and Sage Alfredo

This seasonal favorite would pair well with a pan seared sage pork chop.

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

  • 9 sage leaves
  • 2 Tbsp. butter
  • 2 garlic clove, minced
  • 1 cup heavy whipping cream
  • 1 cup pumpkin puree
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 2 Tbsp. grated Parmesan cheese + more for topping
  • 8 oz. Country Pasta Wide Egg Pasta

Instructions

    This recipe is very easy and the sauce will cook quickly, so to start begin by cooking pasta according to package directions.
  1. Melt butter in saute pan over medium heat; add sage leaves and cook until butter has the flavor of the sage. Remove sage leaves from butter and add minced garlic to butter, sauteing for about 1 minute.
  2. Whisk cream, pumpkin, nutmeg, cinnamon, and Parmesan cheese into the butter and stir until all ingredients are combined and the cheese melted.
  3. Divide cooked pasta into serving bowls and top with sauce. Garnish with grated Parmesan and sage leaves if desired.

Notes

Recipe adapted from allrecipes.com.

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http://countrypasta.com/easy-pumpkin-sage-alfredo/

Noodle Kugel

Servings: 8-10

Noodle Kugel

This is a wonderful traditional Kugel recipe that would be a welcome addition to any Sunday brunch or holiday gathering.

Recipe courtesy of Dave Lieberman with the Food Network

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Ingredients

  • 1/2 pound Country Pasta Wide Egg Noodles
  • 1/2 stick butter, melted
  • 1 pound cottage cheese
  • 2 cups sour cream
  • 1/2 cup sugar
  • 6 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins

Instructions

  1. Preheat oven to 375 degrees.
  2. Cook noodles 18 minutes or until the desired “bite” is reached; strain and set aside.
  3. In a large mixing bowl combine all other ingredients; add cooked noodles and stir into mixture.
  4. Pour mixture into a greased 9 x 13 baking dish.
  5. Bake for 30 to 45 minutes, or until top is golden brown and middle is set.
  6. Once removed from oven let rest for 10-20 minutes before serving.
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http://countrypasta.com/noodle-kugel/

 

Cheesy Pasta Pie

Cheesy Pasta Pie

Recipe inspiration courtesy of Oprah.com

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Ingredients

  • 16 oz. Country Pasta cooked, drained, and cooled
  • 4 eggs
  • 1/2 cup grated Parmesan
  • 1/2 cup grated Pecorino (this could be substituted for another hard Italian cheese)
  • 1/2 cup grated Swiss cheese
  • 4 slices American cheese (we suggest for added flavor using a sharp cheddar)
  • Salt
  • Pepper
  • 2 Tbsp. olive oil

Instructions

  1. Combine the cooled pasta with eggs and grated cheeses in large bowl.
  2. Season pasta mixture with salt and pepper to taste.
  3. Add olive oil to a large non-stick sauté pan, or a well-greased cast iron skillet and heat to medium heat.
  4. Once hot, add ½ the spaghetti mixture to the pan and flatten it out.
  5. Next lay 4 slices of American cheese, and add the remaining pasta mixture to the top.
  6. Cook for an additional 5 minutes and flip. (Now this is the slightly tricky part. We took a team approach, and used additional plate for the flipping. However, if you are feeling your inner chef certainly go for it!)
  7. Cook the flipped side for an additional 5 minutes until golden brown.
  8. Slice into wedges and serve.

Notes

This is a great all around family friendly dish, but we think it has so much more potential! Customize by mixing in cooked bacon bits, chopped & sautéed onion, or minced garlic for a more grown up flair. Our taste testers prefer a little spiciness and topped theirs with hot sauce and green chives. Enjoy!

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http://countrypasta.com/cheesy-pasta-pie/

 

Loaded Pasta Carbonara

Servings: 4

Loaded Pasta Carbonara

Craving pasta and bacon (who doesn’t?) but looking for something to fill your veggie quota as well? Then try this fresh, but hearty carbonara recipe…filled with all of the above!

Adapted from Real Simple’s Pasta Carbonara.

30 minCook Time

30 minTotal Time

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Ingredients

  • 1 pound of spaghetti or linguine (Use Country Pasta for the hearty version!)
  • 6 strips of bacon, cooked and chopped
  • 4 egg yolks
  • 1 cup grated Parmesan
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup fresh Italian parsley, chopped
  • 2-3 shallots, diced
  • 1 cup asparagus, chopped
  • 1 cup mushrooms of your choice, chopped (we used white mushrooms)
  • Extra Parmesan for garnish

Instructions

  1. Fry bacon in a large skillet over medium heat.
  2. Transfer to a paper towel and save the drippings, you’ll need them later. (We find that it’s easier to chop bacon after it’s cooked, but you can chop it before as well, your choice.)
  3. While the bacon is frying, chop all of your veggies and prep your eggs, Parmesan, salt, pepper, and parsley.
  4. Boil water for pasta.
  5. While your pasta is cooking, sauté the mushrooms, asparagus, and shallots in a bit of bacon grease, about 5 minutes or until all veggies are to the bite you prefer.
  6. Set aside.
  7. Drain pasta and set aside.
  8. In a large mixing bowl, whisk the egg yolks.
  9. Continue whisking and add 2 tablespoons of the bacon drippings.
  10. Working quickly while your pasta is hot, add the drained pasta and Parmesan to the yolk mixture.
  11. Toss with tongs to mix thoroughly.
  12. Add your sautéed veggies, bacon, and parsley, continuing to toss until mixed well.
  13. Garnish with extra Parmesan and a sprig of parsley if desired.
  14. Serve immediately.

Notes

The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish. You may also use 1/2 cup of egg substitute or pasteurized egg if you prefer.

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http://countrypasta.com/loaded-pasta-carbonara/

 

Savory Harvest Fettuccine

Servings: 4-6

Savory Harvest Fettuccine
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Ingredients

  • ½ lb chopped bacon
  • 1 medium onion, chopped
  • 6 garlic cloves, finely minced
  • 2 medium shallots, chopped
  • 2-3 green onions, sliced
  • 2 C. cherry tomatoes, rinsed and halved
  • 3-4 C. sliced zucchini
  • ½ tsp. Salt (to taste)
  • 1 large lemon, for juice
  • ¼ C. grated Parmesan cheese
  • 16 oz. Country Pasta Homemade Style Egg Pasta

Instructions

  1. In a large pot, bring water for pasta to a boil, and then cook pasta according to package directions.
  2. Drain, toss with a little olive oil or butter, and set aside.
  3. Chop bacon into bits, then place in a large skillet over medium heat until crispy.
  4. While bacon cooks, chop onion, garlic, green onion, shallots.
  5. Remove bacon bits to paper towel to drain, and sauté vegetables in 2 Tbsp. bacon drippings until tender, 3-4 minutes.
  6. Slice the zucchini and halve the tomatoes.
  7. Add zucchini to the pan and salt mixture to taste. Continue cooking until zucchini is tender, about another 6-8 minutes.
  8. Add lemon juice, bacon and tomatoes, cook for 1 additional minute.
  9. Transfer vegetable mixture to serving bowl and sprinkle with cheese.

Notes

Serve with green beans or a fresh garden salad and dinner rolls. For a meatier version, add Italian Link Sausage.

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http://countrypasta.com/savory-harvest-fettuccine/

 

Italian Tomato Bake

Italian Tomato Bake

A hearty, wholesome, and tasty dish!

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Ingredients

  • Extra-virgin olive oil (for coating and drizzling)
  • 1 C ricotta cheese
  • 2 egg yolks
  • 1 C grated pecorino romano cheese
  • Generous pinch of freshly grated nutmeg
  • Handful of fresh flat-leaf (Italian) parsley leaves, coarsely chopped
  • Salt and freshly ground pepper
  • 1 lb. Country Pasta Homemade Style Egg Noodles, cooked and drained
  • 1 jar spaghetti sauce
  • ½ lb. mozzarella cheese, cut into small cubes
  • ½ jar sun-dried tomatoes
  • Italian Sausage
  • 2 cloves garlic, minced

Instructions

  1. Preheat the oven to 425 degrees.
  2. Lightly coat a 10 x 12” baking dish with olive oil.
  3. Brown sausage.
  4. Halfway through, add garlic and continue cooking.
  5. Combine the sausage, ricotta, egg yolks, ½ cup of the pecorino romano, nutmeg, sun dried tomatoes, and parsley in a large bowl.
  6. Season with salt and pepper to taste, and mix together.
  7. Add cooked and drained pasta to the ricotta mixture.
  8. Toss well.
  9. Add the heated tomato sauce and the mozzarella and toss again.
  10. Transfer the mixture to the prepared baking dish and smooth the top.
  11. Sprinkle the remaining grated cheese over the top and drizzle with olive oil.
  12. Bake, uncovered, until bubbling hot and lightly browned, about 20 minutes.
  13. Let rest for 3-4 minutes before serving.
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http://countrypasta.com/italian-tomato-bake/

Leftover Ham and Asparagus Country Pasta

Leftover Ham and Asparagus Country Pasta
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Ingredients

  • 8 oz. Country Pasta Egg Pasta, uncooked
  • 8 oz. Fresh asparagus, cut into two-inch pieces
  • ½ cup butter (one stick)
  • 2 cups heavy cream
  • ¾ cup grated Parmesan cheese
  • ¼ tsp. garlic powder
  • ¼ tsp. ground black pepper
  • ⅛ tsp. cayenne pepper (more or less to taste)
  • 8 oz. cooked, diced ham

Instructions

  1. Cook pasta according to package directions.
  2. Add asparagus to boiling water in last five minutes of cooking.
  3. Drain.
  4. Put onto a serving platter.
  5. While the pasta is cooking, melt the butter into the cream in a medium saucepan over medium-high heat.
  6. When it begins to boil, add the Parmesan cheese and spices.
  7. Stir continuously until mixture thickens.
  8. Add the diced ham and cook, stirring an additional three to five minutes or until heated through.
  9. Pour the sauce over the pasta and asparagus.
  10. Toss and serve.
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http://countrypasta.com/leftover-ham-and-asparagus-country-pasta/

 

Touches-of-Green Country Pasta — St. Patrick’s Day!

Servings: 4

Touches-of-Green Country Pasta — St. Patrick’s Day!
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Ingredients

  • 16 ounces Country Pasta Egg Pasta, uncooked
  • 6 oz. turkey bacon, finely chopped
  • 3 cloves garlic, minced
  • 2/3 cup dry white wine
  • 1-cup egg substitute, or pasteurized egg
  • 1/3 cup chopped parsley
  • 1/3 cup grated Parmesan cheese
  • Salt and freshly ground pepper to taste

Instructions

  1. Prepare pasta according to package directions.
  2. While the pasta is cooking, sauté the bacon and garlic in a small skillet over medium-low heat until the bacon is lightly browned.
  3. Add the wine, and bring to a boil, increasing the heat; cook until the wine is reduced by about half.
  4. Pour the mixture into a large serving bowl and let cool for 5 minutes.
  5. Mix the egg substitute and the parsley with the bacon,garlic and wine reduction.
  6. When pasta is al dente, drain well and add hot pasta immediately to the bacon mixture.
  7. Add Parmesan cheese and toss, working quickly.
  8. Season with salt and freshly ground pepper to taste and serve.
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http://countrypasta.com/touches-of-green-country-pasta-st-patricks-day/

Country Pasta Carbonara

Servings: 4

Country Pasta Carbonara
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Ingredients

  • 16 ounces Country Pasta Egg Pasta, uncooked
  • 6 oz. turkey bacon, finely chopped
  • 3 cloves garlic, minced
  • 2/3 cup dry white wine
  • 1-cup egg substitute, or pasteurized egg
  • 1/3 cup chopped parsley
  • 1/3 cup grated Parmesan cheese
  • Salt and freshly ground pepper to taste

Instructions

  1. Prepare pasta according to package directions.
  2. While the pasta is cooking, sauté the bacon and garlic in a small skillet over medium-low heat until the bacon is lightly browned.
  3. Add the wine, and bring to a boil, increasing the heat; cook until the wine is reduced by about half.
  4. Pour the mixture into a large serving bowl and let cool for 5 minutes.
  5. Mix the egg substitute and the parsley with the bacon, garlic and wine reduction.
  6. When pasta is al dente, drain well and add hot pasta immediately to the bacon mixture.
  7. Add Parmesan cheese and toss, working quickly.
  8. Season with salt and freshly ground pepper to taste and serve.
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http://countrypasta.com/country-pasta-carbonara/