Abbi’s Chicken Noodle Soup

Try this delicious, filling soup when the winter weather has you indoors!


10 cups water
10 ¾ oz. can Cream of Celery Soup
10 ¾ oz. can Cream of Chicken Soup
10 cubes Chicken Bouillon
1 ½   oz. package Onion Soup Mix
2 10 ½ oz. cans chicken, drained
8 oz. Country Pasta Wide Egg Pasta (1/2 pkg.), uncooked


Bring water to a boil in a stockpot; add bouillon cubes and boil until dissolved. Add chicken, soups and soup mix; return to a boil. Stir in pasta; bring back to a boil. Reduce heat and simmer until pasta is tender, 8 to 12 minutes.

For a more colorful, healthy soup, add 1 cup chopped carrots, 1 cup chopped celery and ¼ cup sliced green onions while pasta is simmering.  Makes 8 to 10 servings.

Amy’s Anytime Favorite!

Try this recipe for a quick, healthy meal with Greek flavors!


  • 4-6 fresh tomatoes
  • 1 can artichokes
  • 1 c kalamata olives
  • ½ sweet onion
  • Pinch of grey salt
  • Pepper to taste
  • Bunch of Fresh basil


  1. Quarter or dice tomatoes
  2. Quarter artichokes (if not already quartered)
  3. Smash olives
  4. Thinly slice onion
  5. Coarsely chop basil
  6. Mix all of the above together in bowl.
  7. Add olive oil to taste
  8. Cook the linguini
  9. Drain water from pasta
  10. 10.  Add pasta to bowl with above ingredients & gently mix

Serve in individual bowls and top with freshly grated cheese

Serves 4




Chicken and Country Pasta

5 boneless, skinless chicken thighs
3 tsp. garlic salt
1/2 tsp. black pepper
2 C. water
1 14 oz. can chicken broth
2 Tbsp. butter
16 oz. Country Pasta Egg Pasta, uncooked.

Season the chicken thighs with garlic salt and pepper and brown in butter in a large stockpot. Add water and chicken broth, cover and cook until the thighs are tender, and pull them apart into bite-size pieces. Add pasta, cover tightly and cook on medium heat for 22 minutes (or until pasta is desired tenderness), stirring occasionally. Vegetables, such as broccoli, zucchini, etc. may be added with the pasta.

Recipe submitted by R. Kiser of West Virginia

Chicken Da Vinci

This recipe can be found on our 56 and 64 oz. packages of Homemade Style Egg Pasta, and is posted per customer request from our Facebook site. Become a Country Pasta Fan today!!

Country Pasta Chicken Da Vinci

16 oz. Country Pasta Homemade Style Egg Pasta
¼ C. Olive Oil
1 lb. Chicken Breast, chopped into ¾ inch cubes
3 Italian link sausages, cut into ½ inch slices
1 medium Red Onion, sliced
1 Red Bell pepper, sliced
10-12 Mushrooms, quartered
2 cloves Garlic, minced
Grated Romano Cheese, Salt and Pepper – to taste


Prepare Country Pasta according to package instructions. Drain and stir in 1/8 C. olive oil. In large skillet, heat remaining olive oil on medium-high heat. Sauté cubed chicken breast and sausage for 5 minutes. Add onion, red bell pepper and mushrooms, cooking until meat is cooked through. Add 2 cloves minced garlic in last 5 minutes. Toss all ingredients together, sprinkle with fresh grated Romano cheese and season with salt and pepper to taste.

Cocktail Weiners Country Chicken Soup

1 whole chicken
½ cup butter
1-cup minced garlic
1-cup minced onion
1-cup finely diced carrots
8-cups water
Salt and fresh cracked pepper, to taste
1 package cocktail wieners
2 handfuls Country Pasta Egg Pasta

Sauté onion and carrot in a deep stockpot with butter. When onions are translucent, add garlic, water, chicken, salt and fresh cracked pepper. Cook for 1 hour (or use pressure cooker for 15 minutes). Remove chicken from the pot. Add pasta to stockpot; cook until done. While pasta is cooking, de-bone the chicken, set aside. Sauté cocktail wieners in separate pan until caramelized (don’t add anything to the pan to caramelize). When pasta is just about done, add chicken and cocktail wieners. Deglaze the wiener’s sauté pan with ½ cup water and add to stockpot. Let soup come back to temperature and serve.

Recipe submitted by K. Wastlund of Louisiana

Cory’s Country Pasta Shrimp Alfredo Fettuccine


½ C. butter
1 lb. shrimp
4 carrots, chopped
1 ¼ C. well-aged cheese (Parmesan)
1 celery stock, chopped
2 C. half-and-half
½ medium onion, finely chopped
2 C. milk
½ C. mushrooms, diced
¼ C. flour
1 Tbsp. red or green pepper, chopped
Salt & Pepper, to taste
3 cloves garlic
2 tsp. parsley
1 lb. Country Pasta, cooked and drained


In a large skillet, sauté shrimp in butter until cooked. Add carrots, celery, onion, garlic, and mushrooms. In closable container, combine half-and-half, milk, and flour. Shake until mixed. Add to shrimp mixture. Add 1 C. of cheese and salt and pepper; stir. Add Country Pasta. Stir gently until covered with sauce. Top with remaining cheese. Great as main course or as a side dish for grilled steak, chicken or fish.

Country Chicken Milano

1 Tbsp. butter
2 cloves garlic, minced
1/2 C. dry packaged sun-dried tomatoes, chopped
1 C. chicken broth, divided
1 C. heavy cream
1 lb. skinless, boneless chicken breast halves
Salt and Pepper, to taste
2 Tbsp. vegetable oil
2 Tbsp. chopped fresh basil
8 oz. Country Pasta Egg Pasta, cooked and drained (cook at same time as other steps)

Melt the butter in a large saucepan over low heat. Add the garlic; saute for 30 seconds. Add the tomatoes and 3/4 C. of the chicken broth; increase heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered for 10 minutes or until the tomatoes are tender. Stir in the cream and bring to a boil. Simmer over medium heat until thickened.

Season the chicken with the salt and pepper. Warm the oil in a large skillet over medium heat. Add chicken and saute. Cook for about 4 minutes per side, or until the chicken is done inside. Transfer to a cutting board and keep warm. Discard only the fat from the skillet.

Add 1/4 C. chicken broth to the pan juices in the same skillet. Over medium heat bring the broth to a boil. Reduce slightly and add to the cream sauce; stir in the basil.

Transfer the pasta to a bowl and toss with 3-4 tablespoons of the sauce.

Cut each chicken breast into slices. Place pasta on plate and top with chicken; coat with the cream sauce.

Serves 4

Country Pasta & Scallops

16 ounces Country Pasta Egg Pasta, uncooked
1 green bell pepper, ribs and seeds removed, diced
1 medium onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tsp. olive or vegetable oil
1 28-oz. can diced tomatoes or tomato wedges, drained
¼ cup pitted and chopped black olives
1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
1-pound small scallops
¼ cup chopped fresh parsley
Coarsely ground black pepper

Prepare pasta according to package directions. While pasta is cooking, sauté green pepper, onion, and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden. Add tomatoes, olives and oregano; heat until simmering. Add scallops and simmer 3 to 4 minutes. When pasta is done, drain it well. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve immediately.
Serves 4

–National Pasta Association

Country Pasta Alfredo

16 ounces Country Pasta Egg Pasta, uncooked
1-cup butter
¾ pint heavy cream
Salt and pepper to taste
1 dash garlic salt
1¼ cups of Italian cheese combination (Parmesan, Romano, etc.)

Cook the pasta according to the package directions, drain.

In a large saucepan, combine cream and butter; melt over low heat, stirring constantly. Add the salt, pepper and garlic salt. Stir in the cheese over medium heat until melted.

Toss the pasta with the Alfredo sauce to thoroughly coat. Serve immediately.
Serves 6

Country Pasta Bake


1 lb. ground beef
1/4 C. onion, chopped
1/4 C. green pepper, chopped
2 cloves garlic, minced
1 jar spaghetti sauce
1/2 tsp. salt, if desired
1 tsp. oregano leaves
1tsp. basil leaves
8 oz. Country Pasta, cooked & drained
3 eggs, beaten
1 C. milk
1/4 C. mayonnaise or salad dressing
1/4 C. parsley flakes
3/4 C. parmesan cheese

Brown meat, drain. Add onion, green pepper and garlic, and cook until tender. Stir in spaghetti sauce and seasonings. Cover and simmer 15 minutes. Combine salad dressing, 1/2 C. cheese, eggs and milk. Toss cooked pasta with parsley. Layer pasta, then milk mixture and top with meat mixture in 9 x 13″ pan. Top with remaining 1/4 C. cheese. Bake at 350 degrees for 30 minutes.

Country Pasta Beef Casserole


2 lb. ground beef
1 can each: cream of celery & cream of mushroom soup
1 C. sour cream
1/4 pimento, chopped
1/4 tsp. pepper
1/2 C. onion, chopped
1 (4 oz) can mushrooms, sliced
3/4 tsp. salt
8 oz. Country Pasta, cooked & drained

Brown beef slightly in hot skillet, add onions and cook until tender. Add soups, pimento, sour cream, mushrooms, salt and pepper. Mix well, fold in pasta and pour into large buttered casserole dish, top with bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly and slightly brown.

Country Pasta Carbonara

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

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

Country Pasta Garden Salad


1 C. broccoli, chopped
1 C. cauliflower, chopped
2 stalks celery, chopped
1 cucumber, chopped
1/2 onion, chopped
1/2 C. Parmesan cheese
2 tomatoes, chopped
Italian Dressing of choice, enough to moisten pasta (approx. 1/2 bottle)
8 oz. Country Pasta, cooked and drained


Combine all ingredients together in bowl. Cover and chill.

Country Pasta Greek Chicken


8 oz. Country Pasta Homemade Style Egg Noodles, cooked & drained
2 Tbsp. olive oil
4 chicken breasts
1 Lg. onion, chopped
1 Lg. red or yellow pepper, chopped
6 Tbsp. lemon juice
1/2 to 3/4 C. feta cheese
2 Tbsp dried oregano
2 cans (14.5 oz) Italian stewed tomatoes


Saute chicken breasts in hot olive oil 3-4 minutes on each side. Sprinkle breasts with salt, pepper and garlic powder while they are cooking. They will not be cooked all the way through.

Add onion, peppers, tomatoes, lemon juice, basil and oregano to chicken.

Cover and simmer 25 minutes.

Turn heat off and sprinkle feta over entire mixture.

Serve chicken with tomato mixture over Country Pasta.


Country Pasta Minestrone Soup


A healthy, hearty and filling soup to satisfy your hunger even on the coldest winter night!

Country Pasta Minestrone SoupIngredients:

  • 49 oz. can of chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can white (cannellini or navy) beans, drained
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 medium zucchini, chopped
  • 2 cups coarsely chopped fresh spinach
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 cloves garlic, minced
  • 2 Tbsp brown sugar
  • 2 bay leaves
  • Salt and ground black pepper
  • 2 handfuls of Homemade Style Country Pasta
  • Grated or sliced Parmesan Cheese to top
  • Basil sprigs, garnish, optional


In a large stock pot, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and bring to a boil. Once boiling, add Homemade Style Country Pasta.

In a saute pan, melt 3 Tbsp. of butter and add chopped carrots and zucchini. Saute for about 4 minutes then add celery and onion. Saute for another 2 minutes, add 2 cloves minced garlic and stir. Top with fresh chopped spinach. Let warm, then add entire vegetable mixture to the soup.

Continue soup at a rolling boil until pasta is cooked to your desired bite (total time for pasta to cook is around 18-20 minutes). Garnish with Parmesan cheese and basil sprigs. Serve with garlic toast.

Recipe adapted from:

Country Pasta Mushroom Garlic Fettuccine


6 tablespoons butter
3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1 1/2 pounds assorted fresh mushrooms, such as wild Crimini, Portobello (dark gills scraped out), and stemmed Shiitake, thickly sliced
6 tablespoons chopped fresh Italian parsley, divided in half
1 pound Country Pasta egg pasta, cooked and drained
1/2 cup freshly grated Pecorino cheese


Melt butter with oil in large skillet over medium heat. Add garlic; sauté until lightly browned, about 3 minutes.  Add fresh mushrooms; sprinkle with salt and pepper. Cover and cook until tender, stirring often, about 8 minutes. Uncover; sauté 2 minutes longer. Mix in 3 tablespoons parsley; season with salt and pepper.

Add cooked pasta and 1/2 cup cheese to mushroom sauce in skillet. Toss over medium heat until heated, cheese melts, and sauce coats pasta. Mix in remaining 3 tablespoons parsley. Season with salt and pepper to taste. Transfer to large bowl and serve with more cheese.

Country Pasta Pizza Bake



1 lb. Ground beef, browned
1 15 oz. can tomato sauce
1 tsp. oregano
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
Package of sliced pepperoni
1 Can sliced black olives
1.5 C. shredded Mozzarella cheese
4 Heaping Handfulls of Country Pasta, cooked & drained

Mix all ingredients except cheese and pasta. Put pasta in 9 x 13″ pan. Top with meat mixture. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and top with cheese. Bake another 10 minutes. Cut in squares. (Note: Any of your favorite pizza ingredients can be added to personalize this dish – mushrooms, onions, green peppers, etc.)

Country Pasta Salad

1 lb. Country Pasta
1 small bottle Italian dressing
1 Pkg. dry Italian dressing
1/2 C. Parmesan cheese
1 can sliced black olives
1 tomato, chopped
1 green pepper, chopped
1 onion, chopped

Cook and drain pasta. Rinse with cold water. Add both dressings and cheese. Toss well. Cool. Add remaining ingredients and chill. Wonderful for barbecues.

Country Pasta Salad


8 ounces Country Pasta egg pasta — cut into 3-inch pieces
1 tablespoon olive or vegetable oil
2 cups canned whole kernel corn
1 can large black olives, sliced
12 cherry tomatoes — quartered
¾  cup thinly sliced green onions
¼  cup minced fresh cilantro
6 strips bacon — cooked and crumbled


1/3 cup olive or vegetable oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
¼  teaspoon paprika
1 dash pepper


Cook pasta according to package directions. Place in a large bowl; toss with oil. Add the next five ingredients; stir in ¾ of the bacon.  In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently. Garnish with remaining bacon. Serve immediately or chill. Serves 4.

Country Pasta Slow-Cooker Beef Stroganoff



1-½ pounds top round steak, cut into strips
Salt and pepper to taste
½ onion, chopped
1-10.75 oz. can condensed cream of mushroom soup
1-8 oz. can mushrooms
¼ cup water
1 tablespoon dried chives
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cube beef bouillon
¼ cup white wine
1-tablespoon all-purpose flour
1-16 ounce container sour cream
½ cup chopped fresh parsley
16 oz. Country Pasta Wide Egg Pasta, cooked


Put steak strips in bottom of a slow cooker pot. Season with salt and pepper. Add the onion, mushroom soup, mushrooms, and water. Add seasonings (chives through bouillon).

In a small bowl, combine the flour and wine. Pour into slow cooker over steak.
Cover, and cook on low for 6 to 7 hours. Mix in the sour cream and parsley; continue cooking for 1 hour.
Place cooked egg pasta on plates or in pasta bowls, top with crock-pot mixture.
Serves 6

Country Pasta Tequila Chicken (Cinco de Mayo!)

16 oz. Country Pasta Egg Pasta, uncooked
3 Tbsp. soy sauce
1/3 cup chopped fresh cilantro
1-1/4 pounds boneless, skinless chicken breast halves, cubed
2 Tbsp. minced garlic
1/4 red onion, sliced
2 Tbsp. minced jalapeno peppers
1 red bell pepper, thinly sliced
3 Tbsp. butter
1/2 yellow bell pepper, thinly sliced
1/2 cup chicken broth
1/2 green bell pepper, thinly sliced
3 Tbsp. tequila
1 1/2 cups heavy whipping cream
2 Tbsp. fresh limejuice

Cook the pasta according to the package directions. Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the cilantro, garlic and jalapeno pepper and sauté for 5 minutes. Pour in the chicken broth, tequila and limejuice; bring to a boil. Cook until mixture is reduced and is a paste-like consistency. Set aside.

In a bowl, marinate the chicken in the soy sauce for approximately 5 minutes. In a medium skillet, melt the remaining tablespoon of butter. Add the onion and the three kinds of bell peppers, sauté, stirring occasionally until the peppers wilt. Add the chicken and soy sauce to the peppers. Mix together with the tequila paste and the heavy cream; bring mixture to a boil. Simmer on medium heat until the chicken is cooked through and the sauce has thickened. Add the pasta and toss gently to coat. Top with the cilantro.

Serves 4

Country Pasta Veggie Stir Fry

veggie shrimp pasta stir fry


8 oz. Country Pasta egg noodles
1 cup snow peas
½ cup sliced carrots
1 cup fresh broccoli florets
½ cup Asian Toasted Sesame dressing
2 Tbsp. soy sauce
¼ tsp. each: ground ginger, garlic powder (or 1 clove fresh sliced garlic) and crushed red pepper
½ cup water chestnuts


Cook pasta as directed on package, drain, place in large bowl and set aside. Add snow peas, carrots and broccoli to boiling water for 3-4 minutes, then drain.

Spray large nonstick skillet with cooking spray; heat on medium. Add dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally. Add vegetables and cook 3-4 minutes, stirring until well-coated.

Add vegetable mixture to pasta; mix lightly. Spoon evenly into four serving bowls; top with water chestnuts.

*Add sautéed chicken breast or shrimp for non-vegetarian version.

Serves 4; total time 25 minutes.

Country Tuna Stroganoff Casserole

Enjoy this hearty, filling dish with friends and family!

1 can cream soup of choice
1/2 C. sour cream
3/4 C. milk
1/2 C. mayonnaise or salad dressing
7 oz. can tuna
1 C. grated cheese
2 Tbsp. parsley
1/2 tsp. salt & Pepper
1 Tbsp. lemon juice
8 oz. Country Pasta, cooked & drained

Combine all ingredients. Pour into 9 x 9″ baking dish. Top with cracker or bread crumbs, if desired. Bake 45 minutes at 350 degrees. Top with extra grated cheese the last 15 minutes of baking.

Country Turkey Noodle Soup


Leftover Turkey
– Turkey bones for broth
– 3 C. turkey, cut into pieces
3 Quarts broth/water
1 C. celery stalks, sliced
1 C. carrots, peeled & sliced
3/4 C. frozen peas
1 tsp. parsley
1 tsp. thyme
1 bay leaf
Salt & Pepper, to taste
1/2 tsp. poultry seasoning
3 cubes chicken bouillon
8 oz. Country Pasta


Cut off excess meat from turkey bones. Cover bones with water and simmer for 2 hours. Drain bones, keep broth, and pick any additional meat off bones. Add water to broth so the liquids together equal 3 quarts. Add all other ingredients to broth. Cook 30-45 minutes on medium-high heat. Also works great with chicken.

For creamy soup, whisk together 1 C. milk and 3 Tbsp. flour, then stir into soup.

If you don’t have leftover chicken or turkey, you may also use canned chicken or boil chicken breasts then cut into pieces.

Creamy Lemon Casserole


16 oz. Country Pasta, cooked according to pkg. directions
4 Tbsp. butter
2 (or more) cloves garlic, finely chopped
1-2 lemons, one zested & juiced.
Use the second lemon for more juice!
2 Tbsp. olive oil
3-4 oz. grated Parmesan cheese
¼ c. chopped parsley
2 c. sour cream
½ -1 tsp. Sea salt (to taste)


Cook pasta according to package directions, drain and rinse in warm water. Set aside. Preheat oven to 375°. In a medium skillet, melt butter with olive oil over low heat. Meanwhile, finely chop your garlic and zest one whole lemon with a microplane zester or grater. When butter is melted, add garlic and squeeze lemon juice into pan. Make sure to remove seeds from lemon first. Remove from heat, add sour cream and mix well. Add lemon zest and salt to taste. Pour mixture over drained pasta and stir until pasta is well coated. Pour into an oven safe casserole dish, cover with tin foil and bake for 20-25 minutes. Uncover and bake for an additional 10 minutes, or until top begins to lightly brown. Remove from oven, add a little more fresh lemon juice, and top with chopped parsley and grated Parmesan. Allow to cool (and melt cheese) for 5 minutes, then serve.

Oh…so good!

Serves 4. Prep time 20 minutes. Cook time 30-35 minutes.

Creamy Spinach Country Pasta


16 oz. Country Pasta
4 cloves garlic or 2 rounded tsp. minced garlic
2 ½ oz. Boursin Garlic & Herb spreadable cheese
1 ½ oz. cream cheese
1-1 ½ tsp. salt
½ tsp. freshly ground black pepper
3 C. packed baby spinach leaves
½ C. freshly grated parmesan cheese


Prepare Country Pasta according to package directions. Drain thoroughly and set aside.

Rinse and pat dry spinach leaves.  Combine 2 C. spinach, all the garlic, salt, pepper, cream cheese and Boursin in a food processor. Blend for approximately 2 minutes, or until well mixed and creamy.

Roughly chop remaining cup of spinach leaves, add to spinach mixture and pour over hot pasta. Add the freshly grated parmesan and mix until pasta is well coated.

*This dish can also be served with sautéed chicken breast or crumbled bacon for meat-lovers!

Prep time: 5-10 minutes     Total time: 20-25 minutes     Serves 4-6

Crock Pot Lasagna

crock pot lasagna

We know you’re busy this time of year. So don’t worry about spending all afternoon in the kitchen! This hearty, convenient crock pot lasagna will free up time and fill up hungry mouths! Just a little prep in the morning and you come home to a perfectly cooked, hot and filling meal. Welcome home.


  • 1 lb. ground beef
  • 1/2 onion, chopped
  • 2-3 garlic cloves, minced
  • 1 jar of your favorite spaghetti sauce
  • 1 can sliced olives (if desired)
  • 1 can sliced mushrooms (if desired)
  • Seasonings like oregano, basil, salt and pepper – to taste (just to jazz things up a bit and give it your own spin)
  • 4 C. (16 oz.) shredded part-skim mozzarella cheese (I usually add a bit more cheese, too)
  • 1 1/2 C. grated Parmesan cheese
  • 1 lb. Country Pasta


Cook pasta according to directions on package. Drain once cooked.

While pasta is cooking, in a skillet cook beef, onion and mushrooms over medium heat until meat is browned. Then add garlic and cook an additional minute. Drain the grease, and add the spaghetti sauce, olives, and seasonings. Stir all together.

In an ungreased 5 quart crock pot, spread 1/4 of the meat sauce on the bottom. Put 1/3 of the cooked and drained noodles on top of the sauce. Combine cheeses and spread 1/3 of the mixture on top of the noodles. Repeat layers, and end/top with remaining meat sauce. Cover and cook on low in the crock put for about 4-5 hours. Enjoy with a side of garlic bread (and a favorite red wine for you, with a big glass of milk for the kids).

Grilled Chicken Country Pasta Salad

16 ounces Country Pasta Egg or Wide Egg Pasta
1-9 oz. box frozen artichoke hearts, thawed
1 pound small mushrooms, trimmed
1 pound boneless, skinless chicken breast halves
1-cup of ranch salad dressing
1 bunch chives, chopped or ½ bunch scallions, thinly sliced

Prepare the pasta according to the package directions. Drain and rinse under cold water. Pour into a large serving bowl, set aside.

Skewer mushrooms and artichoke hearts separately. Over medium/hot heat, grill the chicken until cooked through. Grill the mushrooms and artichoke hearts until tender and browned.

Remove the chicken from the grill and allow to cool slightly. Remove the mushrooms and artichokes from skewers; add to the pasta. Slice chicken into bite-size pieces and add to pasta. Add ranch dressing to salad and toss gently. Garnish with chives or scallions.

Serves 6

Hamburger Stroganoff

Hamburger Stroganoff

1/2 C. minced onion
1 clove minced garlic
2 Tbsp butter
1 1/2 lbs. lean ground beef
2-3 Tbsp flour
1 tsp salt
1/4 tsp pepper, or to taste
2 cans cream of chicken soup
1 C. (8 oz) sour cream
1 lb. Country Pasta, cooked and drained

Saute onion and garlic in butter, over medium heat. Add meat and brown. Drain all but about 2 Tbsp of grease. Add flour, salt and pepper, stir, and cook for approximately 5 minutes. Add soups, stir and simmer uncovered for 10 minutes. Stir in sour cream. Heat through, sprinkle with parsley (optional), and serve over hot Country Pasta.

Recipe submitted by P. Moran of South Carolina.

Italian Country Chicken

3 Tbsp olive oil
1 large onion, cut into eighths
2-4 garlic cloves, minced
1 lb. boneless chicken breast, skinned and cut into strips
1 9 oz. jar marinated artichoke hearts, undrained
1 7 oz. jar roasted bell peppers, undrained
1/2 C. pitted black olives, sliced
Salt & Pepper, to taste
Italian seasoning, if desired
3/4 lb. Country Pasta, cooked & drained
Grated parmesan cheese

Add onion and garlic to cold oil. Cook in heavy large skillet over medium heat until translucent, stirring occasionally, about 10 minutes. Add chicken and stir until cooked through, about 5-8 minutes. Mix in artichoke hearts with liquid, peppers and olives and heat through. Season with spices. Pour over pasta and top with parmesan cheese.

Italian Tomato Bake

italian tomato bake

A hearty, wholesome, and tasty dish!


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


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

Leftover Ham and Asparagus Country Pasta


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


Cook pasta according to package directions. Add asparagus to boiling water in last five minutes of cooking. Drain. Put onto a serving platter.

While the pasta is cooking, melt the butter into the cream in a medium saucepan over medium-high heat. When it begins to boil, add the Parmesan cheese and spices. Stir continuously until mixture thickens. Add the diced ham and cook, stirring an additional three to five minutes or until heated through.

Pour the sauce over the pasta and asparagus. Toss and serve.

Lemon Zucchini Country Pasta

2 tsp. olive oil
3 slices Canadian bacon, cut into thick strips
4 C. zucchini thinly sliced
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. garlic clove, minced
1/4 tsp. grated lemon peel
16 oz. Country Pasta Egg Pasta, cooked, but need water before draining
1 Tbsp. lemon juice
1/2 C. fresh basil, sliced thin

Heat the olive oil in a large skillet over high heat. Add the Canadian bacon strips and fry, stiring, for about 2 minutes.

Add the zucchini, salt and pepper. Saute until tender-crisp, about 5 minutes. Stir in garlic; saute 1 minute. Toss the mixture with the lemon peel, the hot pasta, 1/4 C. cookng water from the pasta, lemon juice, and slices of basil.

Serves 4

Loaded Pasta Carbonara

Adapted from Real Simple’s 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!


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


Fry bacon in a large skillet over medium heat.  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.

While the bacon is frying, chop all of your veggies and prep your eggs, Parmesan, salt, pepper, and parsley.  Boil water for pasta.Ingredients Collage

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.   Set aside.

Drain pasta and set aside.  In a large mixing bowl, whisk the egg yolks.  Continue whisking and add 2 tablespoons of the bacon drippings.  Working quickly while your pasta is hot, add the drained pasta and Parmesan to the yolk mixture.  Toss with tongs to mix thoroughly. Mixing Parsley web edit

Add your sautéed veggies, bacon, and parsley, continuing to toss until mixed well.  Garnish with extra Parmesan and a sprig of parsley if desired.

Serve immediately.

NOTE: 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.

Serves 4, about 30 minutes to make.

Enjoy, and please let us know in the comments what you thought of this dish!


Montana Lasagna

miscellaneous recipes


  • 1 lb. Buffalo Burger (or regular hamburger if buffalo burger not available)
  • 2 jars Alfredo sauce (or make your own)
  • 1 red pepper, cut into small pieces
  • ½ onion, chopped
  • 1 can mushrooms
  • 1 jar artichoke hearts
  • 2 C. frozen chopped spinach
  • 2 cloves garlic, minced
  • 2 C. mozzarella cheese, shredded
  • 2 C. Swiss cheese, shredded
  • 1 C. Parmesan cheese, shredded
  • Salt/Pepper, to taste
  • Italian Seasonings (oregano, basil, etc.), to taste
  • Country Pasta fresh lasagna sheets (If fresh lasagna not available, use 1 lb. Country Pasta Wide Egg pasta, cooked)


  • Brown burger.
  • Add red pepper, onion and mushrooms to meat mixture when about 1/3 through browning.
  • Cook together, add garlic, salt and pepper, and Italian seasonings when about 2 minutes from finished.
  • Add Alfredo and heat through for 10 minutes.
  • Use some of sauce from jar to “grease” bottom of 9” x 13” baking dish (or can be placed in individual baking dishes as shown in picture).
  • Layer lasagna, meat mixture, spinach, artichoke hearts, cheese. Layer approximately 2 full layers. Top with a layer of lasagna with extra Alfredo sauce smoothed over and topped with cheese mixture.
  • Cover and bake for 45 minutes. Remove cover and brown cheese to liking. Let settle for 5 minutes out of stove before cutting.

One Pot Pizza Pasta

Serves 5-6
Prep time
Cook Time


1 pound Italian sausage
1 small onion, chopped
2 cloves garlic, minced
1 jar spaghetti sauce
1 can diced tomatoes (14.5 oz.)
3.5 c. water
½ tsp dried oregano
½ tsp dried basil
8 oz. Country Pasta Homemade Style Egg Pasta
Sliced pepperoni
2-4 c. shredded mozzarella cheese (depending on how cheesy you like it!)
½ c. grated Parmesan cheese


  1. In a large oven safe pot, brown the sausage and onion. Add garlic for last 2 minutes. Drain any grease.
  2. Add in the spaghetti sauce, diced tomatoes, water, oregano and basil. Stir and bring to a soft boil. Add Country Pasta carefully and stir to combine. Continue at soft boil, stirring occasionally, until pasta is cooked through. (Note: If the liquid is absorbed too quickly before noodles are cooked through, simply add water as needed in ½ C. increments until noodles are cooked through.)
  3. Preheat broiler.
  4. Top pasta with cheese and pepperoni then place under broiler for 3-5 minutes until cheeses are melted.

Recipe edited from

Parmesan Italian Meatballs and Sauce




½ lb. lean ground beef

½ lb. pork sausage

1 large egg

Salt and Pepper

2 cloves finely chopped garlic

¼ c. freshly grated parmesan

½ c. white bread crumbs

1-2 Tbsp. olive oil


Mix all ingredients together in large mixing bowl until evenly distributed (it’s ok to get your hands dirty here!). Form into 1 ½ to 2 inch meatballs, according to preference. Heat olive oil in large heavy skillet, add meatballs and brown on all sides; 10-15 minutes total.



3 Tbsp. olive oil

1 Tbsp. dried parsley (less if using fresh parsley)

1 clove minced garlic

2 (29 oz.) cans tomato puree

1 (6 oz.) can tomato paste

1 can (your choice of size) stewed tomatoes

1 tsp. sugar


In large pot combine all ingredients. Mix until tomato paste is well incorporated. Bring to boil, then reduce heat and simmer for 30 minutes. Add browned meatballs and simmer an additional 30 minutes.  Cook 16 oz. Country Pasta according to package directions. Drain and place in large serving bowl. Serve meatballs and sauce over warm pasta and enjoy!

Serves 6

Polish Country Pasta



  • 1 ½ pounds boneless chuck steak. Trim fat and cube into ½ inch pieces.
  • ½ medium green pepper, coarsely chopped
  • ½ medium red pepper, coarsely chopped
  • 1 medium sweet onion, chopped
  • 2 large tomatoes, chopped in large chunks
  • 2 cloves garlic, minced
  • 1 Tbs. shortening
  • ½ c. ketchup
  • 1/4 C. brown sugar flavored bbq sauce
  • ¼ C. water
  • Salt and Pepper to taste
  • 16 oz. Country Pasta Egg or Wide Egg noodles


Melt shortening in large, heavy skillet. Add green and red pepper, onion and garlic and brown for 2 – 3 minutes. Add tomato chunks and chuck steak, mix well and allow steak to brown slightly. Blend ketchup and water in small bowl, and add to skillet. Allow mixture to come to a boil, then lower temperature to simmer the sauce for about 20 minutes.  While simmering, cook 16 ounces of Country Pasta Egg or Wide Egg noodles (I recommend Wide Egg) according to package directions. Serve sauce over hot egg noodles with garlic bread or rolls.

Serves 6       Total time: 30 to 35 minutes


Quick Country Four-Cheese Turkey Casserole

12 oz. Country Pasta Egg Pasta, almost cooked through, still firm to the bite
10-oz. package thawed frozen petite peas
2 cups finely chopped cooked turkey
1-cup heavy cream
¼ cup each of shredded or chopped blue cheese, mozzarella, Parmesan, and ricotta
¼ cup sliced almonds
Salt and pepper

Preheat the oven to 350 degrees. Butter a medium sized casserole dish. In a large mixing bowl, combine the turkey, pasta, and peas. In a medium saucepan on low heat, bring the cream to a simmer. Remove from heat and add the four cheeses. Add this mixture to the pasta mixture, toss to coat. Add salt and pepper to taste. Pour into prepared baking dish. Top with the almonds. Bake for 20 to 30 minutes or until bubbly.
Serves 4

Savory Harvest Fettuccine

Savory Harvest Fettuccine


  • 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


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

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

vegetable saute pasta

Almost done!

Savory Scallop Linguine


  • 12 oz. Country Pasta Homemade Style Egg Pasta
  • 1 – 1.5 lbs. Giant Scallops
  • 1.5 Tbs. Olive Oil
  • 1 Tbs. Butter
  • 1/2 C. Sweet Onion (Walla Walla Sweets!), chopped
  • 4 Cloves Garlic, finely chopped
  • 3-4 Roma Tomatoes, chopped1 1/4 C. White Wine
  • 1/8 – 1/4 C. freshly minced Parsley
  • 1/2 Lemon for fresh-squeezed juice
  • Salt and Pepper


Prepare Country Pasta according to package instructions, drain thoroughly and set aside. Chop, dice, and prepare ingredients before cooking scallops, as this recipe will move quickly once you have started. Using paper towels, pat the scallops dry on all sides, then season with salt and pepper.

Heat a large frying pan using high heat. Once pan is hot, add 1 Tbs. olive oil, then scallops. Arrange scallops around the edge of the pan, not touching each other. Cook for 2-3 minutes without turning, this will properly sear each portion. Turn scallops and cook for 1-2 additional minutes, until cooked through. Remove from pan.

Turn heat down to low, and add 1/2 Tbs. olive oil and saute onions with the leftover scallop pieces for 30-45 seconds, or until translucent. Remove to bowl and set aside. Add butter and melt. Add chopped garlic and saute for 10-15 seconds. Add tomatoes, return sauteed onions to pan, and stir.  Increase heat to high and add white wine. Stir constantly and allow to boil for 30 seconds.  Add salt and pepper to taste.

Add pasta to mixture, or add mixture to pasta in large bowl. Stir well to coat pasta. Add scallops to plate and serve.

Prep Time: 5-10 minutes   Cook Time: 15-18 minutes    Serves 4-6

Recipe inspiration from The Pioneer Woman’s Tasty Kitchen (added by user Jan. 28, 2010 in Main Courses, Pasta).

Shrimp Scampi on Country Pasta

Shrimp Scampi is quick, easy and healthy!

A special thanks to the Barefoot Contessa (Ina Garten) for this fabulous and delicious easy recipe.


Kosher salt
12 oz. Country Pasta (or ¾ lb. Fresh on Friday Linguine if you live in Polson!)
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
Grated zest from ½ lemon
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes


Cook Country Pasta according to package directions.

While the pasta cooks, melt the butter and olive oil over medium-low heat in a large (12-inch), heavy skillet. Add the garlic and sauté for 1 minute. Add the shrimp, 1 ½  teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain and then put it back in the pot. Immediately add the shrimp and sauce. Toss well and serve.

Serves 3-4  Cooking time: 30 minutes (if you can multi-task!)

Spaghetti Pie



2 Eggs, beaten
6 Tbsp. Parmesan cheese, divided
1 C. Cottage cheese
1 C. Mozzarella, shredded and divided
2 tsp. Chopped fresh basil
1 6 oz. can Sliced mushrooms
1 1/2 C. Spaghetti sauce of choice
1/2 lb. Italian Sausage ( try also: ground beef, shredded chicken breast)
8 oz. Country Pasta, cooked per package directions & drained (if you MUST use spaghetti noodles, go right ahead)


Preheat oven to 350. Spray a 9 inch pie plate with cooking spray & set aside. Cook the pasta per package directions. Drain and place in a bowl. Toss pasta with beaten eggs & 2/3 of the Parmesan cheese. Press the pasta into the pie plate. It should be densely packed. In a large skillet, brown the Italian sausage, then drain. Add spaghetti sauce & chopped basil and mushrooms. Stir until evenly warmed, then remove from heat.

Sauce Mix

  Combine cottage cheese and 1/4 C. shredded mozzarella, then spread over pasta. Evenly layer the spaghetti sauce mixture over the cottage cheese. Sprinkle the remaining mozzarella & Parmesan on top.

Last layer

Bake at 350 for 30 minutes, or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serves 4-6. Thanks to for recipe inspiration!

Spinach Fettuccine Salad

8 oz. Country Pasta Egg Pasta, uncooked
1 small red onion, finely chopped
3 slices cooked bacon, crumbled
1/2 pound mushrooms, sliced
1/2 pound spinach, washed thoroughly and thickly sliced
3 hard boiled eggs, sliced

Tarragon-Blue Cheese Vinaigrette:
1/4 C. vegetable oil or olive oil
2 oz. crumbled blue cheese
1/4 C. tarragon vinegar
Salt and freshly ground black pepper to taste

Prepare pasta according to package directions, drain. In medium mixing bowl stir together the pasta, red onion, 1/2 the bacon, and the mushrooms. To make the vinaigrette, whisk the vegetable oil, blue cheese, vinegar, salt and pepper together in a small bowl. Toss the pasta with the vinaigrette. Spread the spinach over a large platter. Mound the pasta on top of the spinach and then garnish the salad with the hard boiled egg slices. National Pasta Association Recipe.

Serves 6

Swedish Meat Balls over Country Pasta


1 lb. ground beef
1/2 lb. ground pork (not sausage)
1/2 C. finely chopped onion
3/4 C. dry bread crumbs
1 Tbsp. dry parsley flakes
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg
1/2 C. milk

Prepare Country Pasta according to package directions, drain and set aside.

Combine all these ingredients in a large bowl & mix well. Make small meat balls. Brown them in a frying pan with 1/4 C. oil. You may have to cook them in batches.

Remove just the meat balls from the fry pan and set aside. To the fry pan add 1/4 C. flour, 1 tsp. paprika, 1/2 tsp. salt & 1/2 tsp. pepper. Whisk it all together along with 2 C. boiling water. Whisk until thoroughly combined, then add 3/4 C. sour cream. Whisk until all blended.

Return the meatballs to the sauce & let simmer for 15 minutes. Serve proudly over Country Pasta & ENJOY!!!!!

-Chris, Hingham, MT

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

12 baby artichokes or one 9-oz. pkg. frozen artichoke hearts, thawed and quartered
4 oz. Country Pasta Egg Pasta, uncooked
3 medium leeks, sliced to equal about 1-cup
2 cloves garlic, minced
2 Tbsp. olive oil
1 cup shelled peas (about ¾ pound in the pod) or frozen peas
¾ cup chicken broth or vegetable broth
½ cup coarsely snipped fresh Italian parsley
2 Tbsp. coarsely snipped fresh mint
Thin slices of Parmesan cheese *(use a vegetable peeler to create thin slices)

If using baby artichokes, remove outer leaves until you reach the leaves that are pale green or yellow on the bottom half. Cut darker green portion of leaves off top half of artichoke, and discard. Cut off stem and trim any remaining green from base of artichoke. Quarter artichokes. Remove purple or pink leaves, if any, from inside. Meanwhile, cook the pasta according to package directions or until tender but still firm. Drain; keep warm.

In a large skillet cook and stir quartered artichokes or artichoke hearts with leeks and garlic in hot oil over medium-high heat for 5 minutes. Add peas and broth. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until artichokes are tender.

Add artichoke mixture, parsley, and mint to pasta; toss gently to mix. Top with Parmesan cheese. Serves 4 –Better Homes and Gardens, Jeanne Ambrose

Tuna and Noodle Casserole

Make a white sauce of:
3 Tbsp. butter
3 Tbsp. flour
1 1/2 C. milk
Salt & Pepper

1 can tuna
1 C. sliced mushrooms
1 C. grated cheese
1/3 C. olives, chopped
1/3 C. green pepper, chopped
8 oz. Country Pasta, cooked & drained.

Mix together and put into casserole dish. Bake 30 minutes at 350 degrees.