Modern Pasta Cookbook by BookSumo Press

Modern Pasta
Cookbook
Delicious and Easy Pasta Recipes for
Everyone!
By
BookSumo Press
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Table of Contents
Rosemary Pasta Shells Soup 9
Bell Pasta Soup 12
Smoked Sundried Tomato Soup 13
Crimini Pasta Bake 14
Romano Rigatoni Casserole 15
Cheesy Chicken Cream Pasta 16
Sunny Hot Spaghetti 17
Saucy Beef Skillet 18
Puttanesca 19
Classical Penne Pasta 22
Parmesan Orzo 23
Pasta Rustica 24
Classical Alfredo 25
Easy Italian Parmigiana 26
Maggie’s Favorite Pasta 27
Chicken from Milan 28
Classical Lasagna I 29
Classical Lasagna II 32
Roman Fun Pasta 34
Tortellini Classico 35
Pepperoni Lasagna 36
Spanish Lasagna 37
Vegan Rigatoni Basil Salad 38
Minty Feta and Orzo Salad 39
Cheesy Pepperoni Rotini Salad 42
Nutty Chicken Pasta Salad 43
Fresh Lemon Pasta Salad 44
Mashe Tortellini Jarred Salad 45
Italian Style Chicken Tenders and Farfalle Salad 46
Romano Linguine Pasta Salad 47
Saucy Cheddar Fusilli Salad 48
Creamy Penn Pasta Salad 49
Italian Dessert Noodles 52
Egg Noodles Hungarian 53
Pennsylvanian Noodles 54
Viking Noodle Soup 55
Egg Noodle in Germany 56
Italian Noodles with Croutons 57
Easy Homemade Egg Noodles II 58
Mexican Noodle Bake 59
Buttery Feta Noodles 62
A Picky Eater's Dinner 63
Pennsylvanian Backroad Gnocchi 64
Sage and Mascarpone Gnocchi 65
Yuki’s Japanese Gnocchi 67
Spaghetti Squash Spaghetti 68
Spaghetti Caprese 69
Pesto Aioli Dressing 72
Olivia’s Tomato Sauce 73
Slow Cooker Spaghetti 74
Carbonara Spaghetti 75
Chinese Spaghetti 76
Pasta Sausage Skillet 77

Gilroy Garlic Spaghetti 78
30-Minute Spaghetti Skillet 79
Autumn Vegetable Roast 82
Homemade Chinese Hot and Sour Soup 84
Full Indonesian Stir Fry 85
American Ramen Pizzas 87
10-Minute Deli Ramen 88
Sweet Thai Tilapia 89
Red Chile Ramen and Duck 92
Complex Tokyo Noodles 93
Beef Satay Dinner 94
Fried Ramen and Eggs 95
Italian Style Chicken Tenders and Farfalle Salad 96
Saucy Cheddar Fusilli Salad 98
Herbed Feta and Roasted Turkey Salad 102
Nutty Tuna and Pasta Salad 103

Roasted Kalamata Rotini Salad 104
Nutty Farfalle Salad with Dijon Dressing 105
Nutty Gorgonzola Pasta Salad 106
Sirloin Onion Egg Noodles 107
Thai Style Egg Noodles 108
Ground Beef Casserole 109

Rosemary Prep Time: 8 mins
Pasta Shells Soup Total Time: 25 mins
Servings per Recipe: 4

Calories 218.4
Fat 3.3 g
Cholesterol 0 mg
Sodium 726.3 mg
Carbohydrates 37.9 g
Protein 12 g
Ingredients
2 tsps olive oil 1⁄2 C. whole wheat pasta shells or 1⁄2 C. shell
1 garlic clove, finely minced pasta
1 shallot, finely diced 1 tsp rosemary
3 -4 C. fat free chicken broth or 3 -4 C. 3 C. Baby Spinach, cleaned and trimmed
vegetable stock 1⁄8 tsp black pepper
1 (14 1/2 oz) can diced tomatoes 1 dash crushed red pepper flakes
1 (14 1/2 oz) can white beans (cannellini
or other)
Directions
1. Place a large saucepan on medium heat. Heat the oil in it. Add the garlic and shallot then
cook them for 4 min.
2. Stir in the broth, tomatoes, beans and rosemary, black and red pepper. Cook them until
they start boiling. Stir in the pasta and simmer the soup for 12 min.
3. Stir in the spinach and simmer the soup until it wilts. Serve the soup warm.
4. Enjoy.
Rosemary Pasta Shells Soup 9

BELL PASTA
Soup
Prep Time: 10 mins
Total Time: 40 mins

Calories 174 kcal
Fat 3.1 g
Carbohydrates 29g
Protein 8g
Cholesterol 0 mg
Sodium 409 mg
Ingredients
1 tbsp olive oil 1 1/2 C. kidney beans, cooked
1 onion, chopped 2 tsps chopped fresh thyme
2 cloves garlic, minced 1/2 C. chopped spinach
1 red bell pepper, chopped 1 C. seashell pasta
3 C. low fat, low chicken broth ground black pepper to taste
1 C. canned whole tomatoes, chopped
Directions
1. Place a large pot on medium heat. Heat the oil in it. Add the onion and garlic then cook
them for 5 min. Stir in the bell pepper and cook them for 3 min.
2. Stir in the broth, tomatoes and beans. Cook them until they start boiling. Lower the heat
and simmer the soup for 20 min.
3. Add the thyme, spinach and pasta. Cook the soup for 5 min. Adjust the seasoning of the
soup. Serve it warm.
4. Enjoy.
12 Bell Pasta Soup

Smoked Sundried Prep Time: 25 mins
Tomato Soup Total Time: 55 mins

Calories 215 kcal
Fat 9.7 g
Carbohydrates 22.2g
Protein 9.9 g
Cholesterol 14 mg
Sodium 494 mg
Ingredients
2 slices turkey bacon, finely chopped 1 bunch red or white Swiss chard
1 onion, chopped 1/4 C. uncooked small pasta, such as orzo or
1 clove garlic, minced pastina
1/4 tsp freshly grated nutmeg (optional) 5 large fresh sage leaves, minced
1/8 tsp crushed red pepper flakes 5 leaves fresh basil, coarsely chopped (optional)
(optional) 1 tbsp grated Parmesan cheese, divided
6 C. chicken broth, or more as needed (optional)
1 (15 oz) can cannellini beans, drained and 1 tbsp extra-virgin olive oil, divided (optional)
rinsed - or more to taste
2 tbsps chopped sun-dried tomatoes
2 oz Parmesan cheese rind
Directions
1. Place a large saucepan on medium heat. Add the bacon, onion, garlic, nutmeg, and red
pepper flakes then cook them for 5 min.
2. Stir in the chicken broth and cannellini beans then cook them until they start boiling. Add
the sun-dried tomatoes and the piece of Parmesan cheese rind.
3. Cook the soup on low heat for 10 min.
4. Slice the stems of the chard into 3/4 inch ling and the leaves into 1 inch wide slices. Add
the stems with pasta to the soup then cook them for 10 min on low heat.
5. Add the sliced chard leaves, sage, and basil then cook it for 5 min on low heat. Serve the
soup warm with cheese.
6. Enjoy.
Smoked Sundried Tomato Soup 13

CRIMINI
Pasta Bake
Prep Time: 15 mins
Total Time: 40 mins

Calories 354.1
Fat 11.4 g
Cholesterol 19.6 mg
Sodium 1593.8 mg
Protein 15.6 g
Ingredients
8 h crimini mushrooms 1⁄3 C. parmesan cheese, grated
1 C. broccoli floret 3 tbsps herbes de provence
1 C. spinach, fresh leaf, tightly packed 2 tbsps extra virgin olive oil
2 red bell peppers, julienned 1 tbsp salt
1 large onion, chopped 1⁄2 tbsp pepper
1 C. mozzarella cheese, shredded
1 C. tomato sauce
2⁄3 lb pasta (fettuccine or penne works
well)
Directions
1. Before you do anything set the oven to 450 F. Grease a casserole dish with oil or cooking
spray.
2. Get a large mixing bowl: Toss the mushrooms, broccoli, spinach, pepper, and onion in it.
Add 1 tbsp of olive oil, salt, pepper and toss them again.
3. Spread the veggies in the greased dish and cook it in the oven for 10 min.
4. Cook the pasta until it becomes dente. Drain the pasta and set it aside.
5. Get a large mixing bowl: Mix 1 tbsp of olive oil with baked veggies, pasta, herbs and
mozzarella cheese. Spread the mix back in the casserole dish.
6. Sprinkle the cheese on top then cook it for 20 min. Serve it warm and enjoy.
14 Crimini Pasta Bake

Romano Prep Time: 30 mins
Rigatoni Casserole Total Time: 55 mins

Calories 795.6
Fat 37.6 g
Cholesterol 166.2 mg
Sodium 1842.2 mg
Protein 41.2 g
Ingredients
1 lb ground sausage (I use Sage flavor) 1⁄4 C. romano cheese, grated
1 (28 oz) can Italian-style tomato sauce chopped parsley, to garnish
1 (14 1/2 oz) can cannellini beans, drained
and rinsed
1 (16 oz) BOX rigatoni pasta
1⁄2 tsp minced garlic
1 tsp italian seasoning
3 C. shredded mozzarella cheese
Directions
1. Before you do anything set the oven to 350 F. Grease a large casserole dish with some
butter or oil.
2. Place a large pot on medium heat. Add the garlic with sausages and cook them for 6 min.
Add the tomato sauce, beans and Italian seasoning then cook them for 5 min on low heat.
3. Cook the pasta according to the manufacturer's directions. Drain the pasta and sit it into
the pot.
4. Pour half of the sausage pasta mix in the greased casserole then top it with half of the
mozzarella cheese. Repeat the process to make another layer.
5. Top the casserole with romano cheese then put on it a piece of foil. Cook the rigatoni
casserole in the oven for 26 min.
6. Serve your rigatoni warm.
7. Enjoy.
Romano Rigatoni Casserole 15

CHEESY
Chicken Cream
Prep Time: 45 mins
Total Time: 1 hr
Pasta Servings per Recipe: 6

Calories 1081.4
Fat 48.5 g
Cholesterol 241.6 mg
Sodium 1738.5 mg
Protein 66.3 g
Ingredients
1 1⁄2 C. flour, plus 1 red pepper, julienne cut
1 tbsp flour 1⁄2 C. white wine
1 tbsp salt 1⁄2 lb whole spinach leaves, stemmed
2 tsps black pepper 12 fluid oz heavy cream
2 tsps Italian herb seasoning 1 C. parmesan cheese, grated
3 lbs boneless skinless chicken breasts
3 fluid oz vegetable oil, divided
1 lb penne pasta
1 tbsp garlic, chopped
Directions
1. Before you do anything set the oven to 350 F.
2. Get a shallow dish: Mix in it 1 1/2 C. flour, salt, black pepper and Italian herb seasoning.
Place a large oven proof skillet on medium heat then heat in it some oil.
3. Coat the chicken breasts with the flour mix then brown it in the skillet for 4 min on each
side. Transfer the skillet with chicken to the oven and cook it for 17 min.
4. Cook the penne pasta by following the directions on the package until it becomes dente.
Drain it and place it aside.
5. To make the sauce:
6. Place a large saucepan on medium heat. Add to it 1 oz of oil. Cook in it the red pepper
with garlic for 1 min. Stir in the flour.
7. Stir in the wine and coo them for 1 min. Add the cream and spinach then cook them until
they start boiling. Stir in the cheese until it melts.
8. Get a large mixing bowl: Toss the pasta with 1/2 of the sauce. Serve the pasta warm with
chicken then drizzle the remaining sauce on top.
9. Enjoy.
16 Cheesy Chicken Cream Pasta
Sunny Hot Prep Time: 4 mins
Spaghetti Total Time: 16 mins

Calories 627.9
Fat 30.4 g
Cholesterol 0 mg
Sodium 3728.5 mg
Protein 14.2 g
Ingredients
2 1⁄2 C. cooked spaghetti 1 tsp oregano
1⁄4 C. olive oil 1 tsp garlic granules or 2 tbsps fresh garlic,
8 pepperoncini peppers, finely minced minced fine
1⁄2 C. spaghetti sauce (Muir Glen Garlic
Roasted Garlic is by far the best I've
found)
Directions
1. Place a large pan on medium heat. Heat the oil in it. Add the herbs with peppers and cook
them for 4 min.
2. Stir in the sauce with cooked spaghetti then cook it for 3 min.
3. Serve your spaghetti warm right away.
4. Enjoy.
Sunny Hot Spaghetti 17

SAUCY
Beef Skillet
Prep Time: 5 mins
Total Time: 45 mins

Calories 361.1
Fat 24 g
Cholesterol 58.3 mg
Sodium 578.8 mg
Protein 18.3 g
Ingredients
500 g minced beef 1 tbsp beef stock, dried instant
4 tbsps olive oil 2 bay leaves
1 onion, finely diced Worcestershire sauce, dash
2 garlic cloves, peeled and crushed
1 tsp allspice
1 tsp cinnamon
1 tsp paprika
130 g tomato paste
500 g pasta sauce
Directions
1. Place a large pan on high heat. Heat the oil in it. Add the onion, garlic, beef and spices then
cook them for 6 min.
2. Stir in the tomato and pasta sauce, paprika, beef stock, bay leaves, salt and pepper then
cook them for 30 min on low heat while stirring often.
3. Serve your saucy beef warm with some pasta.
4. Enjoy.
18 Saucy Beef Skillet

Puttanesca Prep Time: 25 mins
(Southern Italian Total Time: 40 mins
Style) Servings per Recipe: 4

Calories 490 kcal
Fat 34 g
Carbohydrates 38.7g
Protein 9.3 g
Cholesterol 44 mg
Sodium 728 mg
Ingredients
8 oz. pasta 2 tbsps tomato paste
1/2 C. olive oil 3 tbsps capers
3 cloves garlic, minced 20 Greek olives, pitted and coarsely diced
2 C. diced tomatoes, pushed through a 1/2 tsp crushed red pepper flakes
sieve
4 anchovy filets, rinsed and diced
Directions
1. Boil your pasta in water and salt for 9 mins then remove all the liquids.
2. Now being to stir fry your garlic in oil until it is browned all over.
3. Then add the tomatoes and cook the mix for 7 mins before adding in: the pepper flakes,
anchovies, olives, tomato paste, and capers.
4. Let the mix cook for 12 mins and stir everything at least 2 times.
5. Now add in the pasta and stir everything to evenly coat the noodles.
6. Enjoy.
Puttanesca 19
CLASSICAL
Penne Pasta
Prep Time: 10 mins
Total Time: 35 mins

Calories 385 kcal
Fat 8.5 g
Carbohydrates 48.5g
Protein 24.5 g
Cholesterol 95 mg
Sodium 399 mg
Ingredients
1 (16 oz.) package penne pasta 2 (14.5 oz.) cans diced tomatoes
2 tbsps olive oil 1 lb shrimp, peeled and deveined
1/4 C. diced red onion 1 C. grated Parmesan cheese
1 tbsp diced garlic
1/4 C. white wine
Directions
1. Boil your pasta in water and salt for 9 mins then remove the liquids.
2. Now begin to stir fry your garlic and onions in oil until the onions are soft.
3. Then add in the tomatoes and wine.
4. Simmer the mix for 12 mins while stirring. Then add in the shrimp and cook everything
for 6 mins.
5. Now add the pasta and stir everything to evenly coat the noodles.
6. Enjoy.
22 Classical Penne Pasta

Parmesan Prep Time: 15 mins
Orzo Total Time: 40 mins

Calories 327 kcal
Fat 18.6 g
Carbohydrates 28.1g
Protein 8.6 g
Cholesterol 48 mg
Sodium 306 mg
Ingredients
1/2 C. butter, divided garlic powder to taste
8 pearl onions salt and pepper to taste
1 C. uncooked orzo pasta 1/2 C. grated Parmesan cheese
1/2 C. sliced fresh mushrooms 1/4 C. fresh parsley
1 C. water
1/2 C. white wine
Directions
1. Stir fry your onions in half of the butter until it is browned then add in the rest of the
butter, mushrooms, and the orzo.
2. Continue frying everything for 7 mins.
3. Now combine in the wine and the water and get everything boiling.
4. Once the mix is boiling, set the heat to low, and cook everything for 9 mins after adding
in the pepper, salt and garlic powder.
5. Once the orzo is done top it with parsley and parmesan.
6. Enjoy.
Parmesan Orzo 23
PASTA
Rustica
Prep Time: 10 mins
Total Time: 35 mins

Calories 717 kcal
Cholesterol 31 mg
Fat 32.9 g
Protein 18.1 g
Sodium 491 mg
Ingredients
1 lb farfalle (bow tie) pasta 1 (8 oz) package mushrooms, sliced
1/3 C. olive oil 1 tbsp dried oregano
1 clove garlic, chopped 1 tbsp paprika
1/4 C. butter salt and pepper to taste
2 small zucchini, quartered and sliced
1 onion, chopped
1 tomato, chopped
Directions
1. Boil your pasta for 10 mins in water and salt. Remove excess liquid and set aside.
2. Fry your salt, pepper, garlic, paprika, zucchini, oregano, mushrooms, onion, and tomato, for
17 mins in olive oil.
3. Mix the veggies and pasta.
4. Enjoy.
24 Pasta Rustica
Classical Prep Time: 30 mins
Alfredo Total Time: 1 hr

Calories 673 kcal
Fat 30.8 g
Carbohydrates 57g
Protein 43.3 g
Cholesterol 133 mg
Sodium 1386 mg
Ingredients
6 skinless, boneless chicken breast halves 3/4 tsp ground white pepper
- cut into cubes 3 C. milk
6 tbsps butter, divided 1 C. half-and-half
4 cloves garlic, minced, divided 3/4 C. grated Parmesan cheese
1 tbsp Italian seasoning 8 oz. shredded Colby-Monterey Jack cheese
1 lb fettuccini pasta 3 roma (plum) tomatoes, diced
1 onion, diced 1/2 C. sour cream
1 (8 oz.) package sliced mushrooms
1/3 C. all-purpose flour
1 tbsp salt
Directions
1. Stir your chicken after coating it with Italian seasoning in 2 tbsp of butter with 2 pieces
of garlic.
2. Stir fry the meat until it is fully done then place everything to the side.
3. Now boil your pasta in water and salt for 9 mins then remove all the liquids.
4. At the same time stir fry your onions in 4 tbsp of butter along with the mushrooms and
2 more pieces of garlic.
5. Continue frying the mix until the onions are see-through then combine in your pepper,
salt, and flour.
6. Stir and cook the mix for 4 mins. Then gradually add in your half and half and the milk,
while stirring, until everything is smooth.
7. Combine in the Monterey and parmesan and let the mix cook until the cheese has melted
then add the chicken, sour cream, and tomatoes.
8. Serve your pasta topped liberally with the chicken mix and sauce.
9. Enjoy.
Classical Alfredo 25
EASY ITALIAN
Parmigiana
Prep Time: 30 mins
Total Time: 1 hr 30 mins

Calories 528 kcal
Fat 18.3 g
Carbohydrates 44.9g
Protein 43.5 g
Cholesterol 184 mg
Sodium 1309 mg
Ingredients
1 egg, beaten 2 oz. shredded mozzarella cheese
2 oz. dry bread crumbs 1/4 C. grated Parmesan cheese
2 skinless, boneless chicken breast
halves
3/4 (16 oz.) jar spaghetti sauce
Directions
1. Coat a cookie sheet with oil then set your oven to 350 degrees before doing anything else.
2. Get a bowl and add in your eggs.
3. Get a 2nd bowl and add in your bread crumbs.
4. Coat your chicken first with the eggs then with the bread crumbs.
5. Lay your pieces of chicken on the cookie sheet and cook them in the oven for 45 mins,
until they are fully done.
6. Now add half of your pasta sauce to a casserole dish and lay in your chicken on top of
the sauce.
7. Place the rest of the sauce on top of the chicken pieces. Then add a topping of parmesan
and mozzarella over everything.
8. Cook the parmigiana in the oven for 25 mins.
9. Enjoy.
26 Easy Italian Parmigiana

Maggie’s Prep Time: 20 mins
Favorite Pasta Total Time: 55 mins

Calories 619 kcal
Fat 17.7 g
Carbohydrates 79.5g
Protein 31.2 g
Cholesterol 14 mg
Sodium 706 mg
Ingredients
2 tbsps olive oil 1 (7 oz.) can oil-packed tuna, drained
1 anchovy fillet 1/4 C. diced fresh flat-leaf parsley
2 tbsps capers 1 (12 oz.) package spaghetti
3 cloves minced garlic 1 tbsp extra-virgin olive oil, or to taste
1/2 C. dry white wine 1/4 C. freshly grated Parmigiano-Reggiano
1/4 tsp dried oregano cheese, or to taste
1 pinch red pepper flakes, or to taste 1 tbsp diced fresh flat-leaf parsley, or to taste
3 C. crushed Italian (plum) tomatoes
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
Directions
1. Stir fry your capers and anchovies in olive oil for 4 mins then combine in the garlic and
continue frying the mix for 2 more mins.
2. Now add: pepper flakes, white wine, and orange.
3. Stir the mix and turn up the heat.
4. Let the mix cook for 5 mins before adding the tomatoes and getting the mix to a gentle
simmer.
5. Once the mix is simmering add in: cayenne, black pepper, and salt.
6. Set the heat to low and let everything cook for 12 mins.
7. Now begin to boil your pasta in water and salt for 10 mins then remove all the liquids
and leave the noodles in the pan.
8. Combine the simmering tomatoes with the noodles and place a lid on the pot. With a low
level of heat warm everything for 4 mins.
9. When serving your pasta top it with some Parmigiano-Reggiano, parsley, and olive oil.
10. Enjoy.
Maggie’s Favorite Pasta 27
CHICKEN
from Milan
Prep Time: 10 mins
Total Time: 30 mins

Calories 641 kcal
Fat 34.8 g
Carbohydrates 47g
Protein 36.3 g
Cholesterol 156 mg
Sodium 501 mg
Ingredients
1 tbsp butter salt and pepper to taste
2 cloves garlic, minced 2 tbsps vegetable oil
1/2 C. sun-dried tomatoes, diced 2 tbsps diced fresh basil
1 C. chicken broth, divided 8 oz. dry fettuccini pasta
1 C. heavy cream
1 lb skinless, boneless chicken breast
halves
Directions
1. Coat a cookie sheet with oil then set your oven to 350 degrees before doing anything else.
2. Stir fry your garlic for 1 min, in butter, then combine in 3/4 C. of broth and the tomatoes.
3. Turn up the heat and get everything boiling.
4. Once the mix is boiling, set the heat to low, and let the contents cook for 12 mins.
5. Now add in the cream and get everything boiling again until the mix is thick.
6. Coat your chicken all over with pepper and salt then fry the meat in hot oil for 5 mins
each side until fully done. Then place the chicken to the side in a covered bowl.
7. Remove some of the drippings from the pan and begin to get 1/4 C. of broth boiling while
scraping the bottom bits.
8. Once the mix is boiling, set the heat to low, add in the basil, and let the broth reduce a bit.
9. Once it has reduced, combine it with the tomato cream sauce.
10. Now begin to boil your pasta in water and salt for 9 mins then remove the liquid and
place everything in a bowl. Stir the pasta with about 5 tbsps of tomato cream sauce.
11. Now slice your chicken into strips and get the tomato hot again. Divide your noodles
between serving dishes. Top the noodles with some chicken and then some sauce.
12. Enjoy.
28 Chicken from Milan

Classical Prep Time: 30 mins
Lasagna I Total Time: 2 hrs

Calories 664 kcal
Fat 29.5 g
Carbohydrates 48.3g
Protein 50.9 g
Cholesterol 1168 mg
Sodium 1900 mg
Ingredients
1 1/2 lbs lean ground beef 2 eggs, beaten
1 onion, diced 1 pint part-skim ricotta cheese
2 cloves garlic, minced 1/2 C. grated Parmesan cheese
1 tbsp diced fresh basil 2 tbsps dried parsley
1 tsp dried oregano 1 tsp salt
2 tbsps brown sugar 1 lb mozzarella cheese, shredded
1 1/2 tsps salt 2 tbsps grated Parmesan cheese
1 (29 oz.) can diced tomatoes
2 (6 oz.) cans tomato paste
12 dry lasagna noodles
Directions
1. Stir fry your garlic, onions, and beef for 3 mins then combine in: tomato paste, basil, diced
tomatoes, oregano, 1.5 tsp salt, and brown sugar.
2. Now set your oven to 375 degrees before doing anything else.
3. Begin to boil your pasta in water and salt for 9 mins then remove all the liquids.
4. Get a bowl, combine: 1 tsp salt, eggs, parsley, ricotta, and parmesan.
5. Place a third of the pasta in a casserole dish and top everything with half of the cheese
mix, one third of the sauce, and 1/2 of the mozzarella.
6. Continue layering in this manner until all the ingredients have been used up.
7. Then top everything with some more parmesan.
8. Cook the lasagna in the oven for 35 mins.
9. Enjoy.
Classical Lasagna I 29
CLASSICAL
Lasagna II
Prep Time: 30 mins
Total Time: 3 hrs 15 mins

Calories 448 kcal
Fat 21.3 g
Carbohydrates 36.5g
Protein 29.7 g
Cholesterol 82 mg
Sodium 1788 mg
Ingredients
1 lb sweet Italian sausage 1 tbsp salt
3/4 lb lean ground beef 1/4 tsp ground black pepper
1/2 C. minced onion 4 tbsps diced fresh parsley
2 cloves garlic, crushed 12 lasagna noodles
1 (28 oz.) can crushed tomatoes 16 oz. ricotta cheese
2 (6 oz.) cans tomato paste 1 egg
2 (6.5 oz.) cans canned tomato sauce 1/2 tsp salt
1/2 C. water 3/4 lb mozzarella cheese, sliced
2 tbsps white sugar 3/4 C. grated Parmesan cheese
1 1/2 tsps dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
Directions
1. Stir fry your garlic, sausage, onion, and beef until the meat is fully done. Then add in: 2
tbsp parsley, crushed tomatoes, pepper, tomato paste, 1 tbsp salt, tomato sauce, Italian spice,
water, fennel seeds, sugar, and basil.
2. Get the mix boiling, set the heat to low, and let the contents gently cook for 90 mins. Stir
the mix at least 4 times.
3. Now get your pasta boiling in water and salt for 9 mins then remove the liquids.
4. Get a bowl, combine: 1/2 tsp salt, ricotta, the rest of the parsley, and the eggs.
5. Set your oven to 375 degrees before doing anything else.
6. Coat the bottom of a casserole dish with 1.5 C. of the meat and tomato mix then place six
pieces of lasagna on top.
7. Add half of the cheese mix then 1/3 of the mozzarella.
8. Add 1.5 C. of tomato meat mix again and a quarter of a C. of parmesan.
32 Classical Lasagna II
9. Continue layering in this manner until all the ingredients have been used up.
10. Try to end with mozzarella and parmesan.
11. Take a large piece of foil and coat it with nonstick spray then cover the casserole dish
with the foil and cook everything in the oven for 30 mins.
12. Now take off the foil and continue cooking the lasagna for 20 more mins.
13. Serve the dish after letting everything rest for at least 30 mins (longer is better).
14. Enjoy.
33
ROMAN
Fun Pasta
Prep Time: 15 mins
Total Time: 45 mins

Calories 656 kcal
Fat 42.1 g
Carbohydrates 50.9g
Protein 20.1 g
Cholesterol 111 mg
Sodium 1088 mg
Ingredients
1 (12 oz.) package bow tie pasta 1 (28 oz.) can Italian-style plum
2 tbsps olive oil tomatoes, drained and coarsely diced
1 lb sweet Italian sausage, casings 1 1/2 C. heavy cream
removed and crumbled 1/2 tsp salt
1/2 tsp red pepper flakes 3 tbsps minced fresh parsley
1/2 C. diced onion
3 cloves garlic, minced
Directions
1. Boil your pasta in water and salt for 9 mins then remove the liquids.
2. Begin to stir fry your pepper flakes and sausage in oil until it the meat is browned then
add the garlic and onions.
3. Let the onions cook until they are soft then add in the salt, cream, and tomatoes.
4. Stir the mix then get everything gently boiling.
5. Let the mix gently cook with a low level of heat for 9 mins then add in the pasta.
6. Stir the mix, to evenly cook the noodles, then coat everything with parsley.
7. Enjoy.
34 Roman Fun Pasta

Tortellini Prep Time: 20 mins
Classico Total Time: 1 hr 35 mins

Calories 324 kcal
Fat 20.2 g
Carbohydrates 19.1g
Protein 14.6 g
Cholesterol 50 mg
Sodium 1145 mg
Ingredients
1 lb sweet Italian sausage, casings removed 1/2 tsp dried oregano
1 C. diced onion 1 (8 oz.) can tomato sauce
2 cloves garlic, minced 1 1/2 C. sliced zucchini
5 C. beef broth 8 oz. fresh tortellini pasta
1/2 C. water 3 tbsps diced fresh parsley
1/2 C. red wine
4 large tomatoes - peeled, seeded and
diced
1 C. thinly sliced carrots
1/2 tbsp packed fresh basil leaves
Directions
1. In a large pot brown your sausage all over.
2. Then remove the meat from the pan.
3. Begin to stir fry your garlic and onions in the drippings then add in: the sausage, broth,
tomato sauce, water, oregano, wine, basil, tomatoes, and carrots.
4. Get the mix boiling, set the heat to low, and let everything cook for 35 mins.
5. Remove any fat which rises to the top then add in the parsley and zucchini.
6. Continue cooking the mix for 20 more mins before adding in the pasta and letting
everything cooking 15 more mins.
7. When serving the dish top it with parmesan.
8. Enjoy.
Tortellini Classico 35
PEPPERONI
Lasagna
Prep Time: 30 mins

Calories 545 kcal
Cholesterol 106 mg
Fat 33 g
Protein 36.8 g
Sodium 1997 mg
Ingredients
3/4 lb ground beef 1/4 tsp ground black pepper
1/2 lb salami, chopped 9 lasagna noodles
1/2 lb pepperoni sausage, chopped 4 C. shredded mozzarella cheese
1 onion, minced 2 C. cottage cheese
2 (14.5 oz) cans stewed tomatoes 9 slices white American cheese
16 oz tomato sauce grated Parmesan cheese
6 oz tomato paste
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
Directions
1. Fry your pepperoni, beef, onions, and salami for 10 mins. Remove oil excess. Enter
everything into your slow cooker on low with some pepper, tomato sauce and paste, salt,
stewed tomatoes, oregano, and garlic powder for 2 hours.
2. Turn on your oven to 350 degrees before continuing.
3. Boil your lasagna in salt water until al dente for 10 mins, then remove all water.
4. In your baking dish, apply a light covering of sauce then layer: 1/3 noodles, 1 1/4 C.
mozzarella, 2/3 C. cottage cheese, American cheese slices, 4 tsps parmesan, 1/3 meat.
Continue until dish is full.
5. Cook for 30 mins.
6. Enjoy.
36 Pepperoni Lasagna
Spanish Prep Time: 1 hr
Lasagna Total Time: 2 hrs 45 mins

Calories 718 kcal
Cholesterol 186 mg
Fat 49.7 g
Protein 41.5 g
Sodium 1767 mg
Ingredients
4 C. canned minced tomatoes 1 (32 oz) container ricotta cheese
1 (7 oz) can diced green chiles 4 eggs, lightly beaten
1 (4 oz) can diced jalapeno peppers 1 (16 oz) package Mexican style shredded four
1 onion, diced cheese blend
3 cloves garlic, minced 1 (8 oz) package no-cook lasagna noodles
10 sprigs fresh cilantro, chopped
2 tbsps ground cumin
2 lbs chorizo sausage
Directions
1. Boil the following for 2 mins, then simmer on low for 55 mins: cilantro, tomatoes, cumin,
green chilies, garlic, onion, and jalapenos.
2. Get a bowl, mix: beaten eggs, and ricotta.
3. Set your oven to 350 degrees before continuing.
4. Stir-fry your chorizos. Then remove oil excess and crumble the meat.
5. In your baking dish, apply a light covering of sauce then layer: sausage, 1/2 of your
sauce, 1/2 shredded cheese, lasagna noodles, ricotta, more noodles, all remaining sauce,
and more shredded cheese.
6. Coat some foil with nonstick spray, and cover the lasagna. Cook for 30 mins covered, and
15 mins without cover.
7. Enjoy.
Spanish Lasagna 37
VEGAN
Rigatoni Basil
Prep Time: 20 mins
Total Time: 40 mins
Salad Servings per Recipe: 6

Calories 387 kcal
Fat 16.7 g
Carbohydrates 47.8g
Protein 11.9 g
Cholesterol 0 mg
Sodium 89 mg
Ingredients
1 1/2 (8 oz) packages rigatoni pasta 6 leaves fresh basil, thinly sliced
2 tbsp olive oil 6 sprigs fresh cilantro, minced
2 cloves garlic, minced 1/4 C. olive oil
1/2 (16 oz) package tofu, drained and
cubed
1/2 tsp dried thyme
1 1/2 tsp soy sauce
1 small onion, thinly sliced
1 large tomato, cubed
1 carrot, shredded
Directions
1. Cook the pasta according to the directions on the package.
2. Place a large pan over medium heat. Heat 2 tbsp of olive oil in it. Add the garlic and cook
it for 1 min 30 sec.
3. Stir in the thyme with tofu. Cook them for 9 min. Stir in the soy sauce and turn off the
heat.
4. Get a large mixing bowl: Toss in it the rigatoni, tofu mix, onion, tomato, carrot, basil, and
cilantro. Drizzle the olive oil over the pasta salad then serve it.
5. Enjoy.
38 Vegan Rigatoni Basil Salad

Minty Prep Time: 30 mins
Feta and Orzo Salad Total Time: 2 hrs 50 mins

Calories 374 kcal
Fat 19 g
Carbohydrates 38.2g
Protein 13.3 g
Cholesterol 25 mg
Sodium 456 mg
Ingredients
1 1/4 C. orzo pasta 1 small red onion, diced
6 tbsp olive oil, divided 1/2 C. finely chopped fresh mint leaves
3/4 C. dried brown lentils, rinsed and 1/2 C. chopped fresh dill
drained salt and pepper to taste
1/3 C. red wine vinegar
3 cloves garlic, minced
1/2 C. kalamata olives, pitted and chopped
1 1/2 C. crumbled feta cheese
Directions
2. Bring a salted large saucepan of water to a boil. Cook in it the lentils until it starts boiling.
3. Lower the heat and put on the lid. Cook the lentils for 22 min. Remove them from the
water.
4. Get a small mixing bowl: Combine in it the olive oil, vinegar, and garlic. Whisk them well
to make the dressing.
5. Get a large mixing bowl: Toss in it the lentils, dressing, olives, feta cheese, red onion, mint,
and dill, with salt and pepper.
6. Wrap a plastic wrap on the salad bowl and place it in the fridge for 2 h 30 min. Adjust
the seasoning of the salad then serve it.
7. Enjoy.
Minty Feta and Orzo Salad 39

CHEESY
Pepperoni Rotini
Prep Time: 15 mins

Calories 415 kcal
Fat 29.1 g
Carbohydrates 25.6g
Protein 13.9 g
Cholesterol 33 mg
Sodium 1518 mg
Ingredients
1 (16 oz) package tri-color rotini pasta 1 (8 oz) package mozzarella cheese,
1/4 lb sliced pepperoni sausage shredded
1 C. fresh broccoli florets 1 (16 oz) bottle Italian-style salad
1 (6 oz) can black olives, drained and dressing
sliced
Directions
2. Get a large mixing bowl: Toss in it the pasta, pepperoni, broccoli, olives, cheese and
dressing.
3. Adjust the seasoning of the salad and place it in the fridge for 1 h 10 min. Serve it.
4. Enjoy.
42 Cheesy Pepperoni Rotini Salad

Nutty Prep Time: 20 mins
Chicken Pasta Total Time: 1 hr 40 mins

Calories 475 kcal
Fat 17.4 g
Carbohydrates 57.6g
Protein 23.7 g
Cholesterol 36 mg
Sodium 644 mg
Ingredients
6 slices bacon 1 (6 oz) jar marinated artichoke hearts, drained
10 asparagus spears, ends trimmed and coarsely chopped
1/2 (16 oz) package rotini, elbow, or penne 1 cooked chicken breast, cubed
pasta 1/4 C. dried cranberries
3 tbsp low fat mayonnaise 1/4 C. toasted sliced almonds
3 tbsp balsamic vinaigrette salad dressing salt and pepper to taste
2 tsp lemon juice
1 tsp Worcestershire sauce
Directions
1. Place a large pan over medium heat. Cook in it the bacon until it becomes crisp. Remove
it from the excess grease. Crumble it and place it aside.
3. Get a small mixing bowl: Combine in it the mayo, balsamic vinaigrette, lemon juice, and
Worcestershire sauce. Mix them well.
4. Get a large mixing bowl: Toss in it the pasta with dressing. Add the artichoke, chicken,
cranberries, almonds, crumbled bacon, and asparagus, a pinch of salt and pepper.
5. Stir them well. Chill the salad in the fridge for 1 h 10 min then serve it.
6. Enjoy.
Nutty Chicken Pasta Salad 43

FRESH
Lemon Pasta
Prep Time: 15 mins

Calories 304 kcal
Fat 8.5 g
Carbohydrates 46.8g
Protein 9.9 g
Cholesterol 4 mg
Sodium 466 mg
Ingredients
1 (16 oz) package tri-color rotini pasta 1 pinch salt and ground black pepper to
2 tomatoes, seeded and diced taste
2 cucumbers - peeled, seeded, and 1 avocado, diced
diced 1 squeeze lemon juice
1 (4 oz) can sliced black olives
1/2 C. Italian dressing, or more to taste
1/2 C. shredded Parmesan cheese
Directions
2. Get a large mixing bowl: Combine in it the pasta, tomatoes, cucumbers, olives, Italian
dressing, Parmesan cheese, salt, and pepper. Stir them well.
3. Place the pasta in the fridge for 1 h 15 min.
4. Get a small mixing bowl: Stir in it the lemon juice with avocado. Toss the avocado with
pasta salad then serve it.
5. Enjoy.
44 Fresh Lemon Pasta Salad

Mashe Prep Time: 20 mins
Tortellini Jarred Total Time: 40 mins

Calories 719 kcal
Fat 39.1 g
Carbohydrates 66.6g
Protein 29.2 g
Cholesterol 76 mg
Sodium 1027 mg
Ingredients
1 (9 oz) package spinach and cheese 1 canning jar
tortellini salt and ground black pepper to taste
1 (4 oz) jar pesto
1/4 C. halved, seeded, and sliced English
cucumber
1/4 C. halved cherry tomatoes
1/4 C. matchstick-sized pieces red onion
1/2 C. chopped mache
Directions
2. Spread the pesto in the jar then top it with the cucumbers, tomatoes, onions, tortellini, and
mache. Season them with some salt and pepper.
3. Serve your salad right away or refrigerate it until you are ready to serve it.
4. Enjoy.
Mashe Tortellini Jarred Salad 45

ITALIAN STYLE
Chicken Tenders
Prep Time: 15 mins
and Farfalle Salad Servings per Recipe: 6

Calories 542 kcal
Fat 18.4 g
Carbohydrates 67.7g
Protein 29.4 g
Cholesterol 195 mg
Sodium 733 mg
Ingredients
6 eggs 3 green onions, thinly sliced
1 (16 oz) package farfalle (bow tie) 1/2 red onion, chopped
pasta 1/2 (16 oz) bottle Italian-style salad
6 chicken tenders dressing
1 cucumber, sliced 4 romaine lettuce hearts, thinly sliced
1 bunch radishes, trimmed and sliced
2 carrots, peeled and sliced
Directions
1. Place the eggs in a large saucepan and cover them with water. Cook the eggs over
medium heat until they start boiling.
2. Turn off the heat and let the eggs sit for 16 min. Rinse the eggs with some cold water to
make them lose heat.
3. Peel the eggs and slice them then place them aside.
4. Place the chicken tenders in a large saucepan. Cover them with 1/4 C. of water. Cook them
over medium heat until the chicken is done.
5. Drain the chicken tenders and cut them into small pieces.
6. Get a large mixing bowl: Toss in it the pasta, chicken, eggs, cucumber, radishes, carrots,
green onions, and red onion. Add the Italian dressing and mix them again.
7. Place the salad in the fridge for 1 h 15 min.
8. Place lettuce hearts in serving plates. Divide the salad between them. Serve them right
away.
9. Enjoy.
46 Italian Style Chicken Tenders and Farfalle Salad

Linguine Pasta Total Time: 35 mins

Calories 275 kcal
Fat 12.8 g
Carbohydrates 32.2g
Protein 9.9 g
Cholesterol 10 mg
Sodium 141 mg
Ingredients
1 (8 oz) package linguine pasta 1/2 tsp red pepper flakes
1 (12 oz) bag broccoli florets, cut into bite- 1/4 tsp ground black pepper
size pieces salt to taste
1/4 C. olive oil
4 tsp minced garlic
1/2 C. finely shredded Romano cheese
2 tbsp finely chopped fresh flat-leaf
parsley
Directions
2. Bring a pot of water to a boil. Place a steamer on top. Steam in it the broccoli with the lid
on for 6 min
3. Place a saucepan over medium heat. Heat the oil in it. Sauté in it the garlic with pepper
flakes for 2 min.
4. Get a large mixing bowl: Transfer to it the sautéed garlic mix with pasta, broccoli,
Romano cheese, parsley, black pepper, and salt. Mix them well.
5. Adjust the seasoning of the salad. Serve it right away.
6. Enjoy.

SAUCY
Cheddar Fusilli
Prep Time: 15 mins

Calories 597 kcal
Fat 34 g
Carbohydrates 43.2g
Protein 29.9 g
Cholesterol 85 mg
Sodium 1541 mg
Ingredients
2 tbsp olive oil 6 green onions, chopped
1 tsp salt 3/4 C. chopped pickled jalapeno peppers
1 (16 oz) package fusilli pasta 1 (2.25 oz) can sliced black olives
2 lb extra lean ground beef (optional)
1 (1.25 oz) package taco seasoning mix 1 (8 oz) package shredded Cheddar
1 (24 oz) jar mild salsa cheese
1 (8 oz) bottle ranch dressing
1 1/2 red bell peppers, chopped
Directions
1. Place a large pot over medium heat. Fill it with water and stir into it the olive oil with salt.
Cook it until it starts boiling.
2. Add the pasta and boil it for 10 min. Remove it from the water and place it aside to drain.
3. Place a large pan over medium heat. Brown in it the beef for 12 min. Discard the excess
grease.
4. Add the taco seasoning and mix them well. Place the mix aside to lose heat completely.
5. Get a large mixing bowl: Mix in it the salsa, ranch dressing, bell peppers, green onions,
jalapenos, and black olives.
6. Add the pasta with cooked beef, Cheddar cheese, and dressing mix. Stir them well.
7. Place a piece of plastic wrap over the salad bowl. Place it in the fridge for 1 h 15 min.
Serve it.
8. Enjoy.
48 Saucy Cheddar Fusilli Salad

Creamy Prep Time: 20 mins
Penn Pasta Salad Total Time: 2 hrs 27 mins

Calories 381 kcal
Fat 15.5 g
Carbohydrates 34.1g
Protein 25.5 g
Cholesterol 102 mg
Sodium 210 mg
Ingredients
1 (16 oz) box mini penne pasta 1/3 C. chopped red onion
1 1/2 lb chopped cooked chicken 1/2 (8 oz) bottle creamy Caesar salad dressing,
1/2 C. diced green bell pepper or to taste
2 hard-boiled eggs, chopped
1/3 C. grated Parmesan cheese
Directions
2. Get a large mixing bowl: Toss in it the pasta, chicken, green bell pepper, eggs, Parmesan
cheese, and red onion.
3. Add the dressing and stir them well. Cover the bowl and place it in the fridge for 2 h 15
min. Adjust the seasoning of the salad and serve it.
4. Enjoy.

ITALIAN
Dessert Noodles
Prep Time: 15 mins

Calories 243 kcal
Fat 12.6 g
Carbohydrates 29.1g
Protein 4.9 g
Cholesterol 82 mg
Sodium 221 mg
Ingredients
1 (12 oz.) package wide egg noodles 1 tsp salt
1/2 C. butter, melted 4 eggs, beaten
3/4 C. white sugar 1/4 tsp ground cinnamon
3/4 C. raisins
3/4 C. coarsely chopped pecans
Directions
1. Set your oven to 375 degrees F before doing anything else and grease a 12x8-inch baking
dish with some melted butter evenly.
2. In a large pan of lightly salted boiling water, cook the egg noodles for about 8-10 minutes.
3. Drain well.
4. In a large bowl, mix together the remaining butter, noodles, eggs, pecans, raisins, sugar and
salt.
5. Transfer the mixture into the prepared baking dish and sprinkle with the cinnamon.
6. Cook everything in the oven for about 55 minutes.
52 Italian Dessert Noodles

Egg Noodles Prep Time: 15 mins
Hungarian Total Time: 50 mins

Calories 414 kcal
Fat 22.6 g
Carbohydrates 35.1g
Protein 18.1 g
Cholesterol 77 mg
Sodium 809 mg
Ingredients
1 (8 oz.) package fine egg noodles 2 tbsp poppy seeds
2 C. cottage cheese 1 tsp salt
2 C. sour cream 1 tbsp grated Parmesan cheese
1/2 C. chopped onions 1 pinch ground paprika
2 tbsp Worcestershire sauce
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a large casserole
dish.
2. In a large pan of lightly salted boiling water, cook the egg noodles for about 5 minutes,
stirring occasionally.
3. Drain them well and keep everything aside.
4. In a large bowl, add the noodles and remaining ingredients except the Parmesan cheese
and paprika and mix well.
5. Transfer the mixture into the prepared casserole dish evenly and top with the Parmesan
cheese and paprika.
6. Cook everything in the oven for about 30 minutes
Egg Noodles Hungarian 53

PENNSYLVANIAN
Noodles
Prep Time: 5 mins
Total Time: 15 mins

Calories 320.6
Fat 14.0g
Cholesterol 78.3mg
Sodium 113.2mg
Carbohydrates 40.6g
Protein 8.1g
Ingredients
8 oz. wide egg noodles
1/4-1/2 C. salted butter
Directions
1. In large pan of boiling water, prepare the egg noodles according to the package's directions.
2. Drain well and transfer into a large bowl.
3. Meanwhile in a small frying pan, add the butter and melt, stirring till the butter starts to
become brown.
4. Pour melted butter, salt and black pepper and stir to coat well.
54 Pennsylvanian Noodles
Viking Prep Time: 10 mins
Noodle Soup Total Time: 36 mins

Calories 536.3
Fat 12.8g
Cholesterol 115.7mg
Sodium 629.1mg
Carbohydrates 55.8g
Protein 51.1g
Ingredients
2 tsp olive oil or 2 tsp vegetable oil 1/2 tsp salt
2 leeks, cleaned and chopped 1/4 tsp fresh ground black pepper
2 carrots, peeled and chopped 8 C. reduced-
1 garlic clove, minced chicken broth
1 stalk celery, chopped 6 oz. egg noodles, uncooked
3 -4 C. cooked turkey, shredded 1 C. frozen green pea
2 -3 bay leaves 2 tbsp fresh parsley leaves, chopped
2 tsp dried thyme
Directions
1. In a large pan, heat the oil on medium heat, sauté the carrots, celery, leeks and garlic for
about 4 minutes.
2. Stir in the turkey, thyme, bay leaves and black pepper.
3. Add the broth and bring to a boil.
4. Reduce the heat to medium-low and simmer, covered partially for about 10 minutes.
5. Uncover and again bring to a boil, then stir in the noodles.
6. Simmer for about 10 minutes.
7. Stir in the peas and simmer for about 1 minute.
8. Remove everything from the heat and discard the bay leaves.
9. Stir in the parsley and serve.
Viking Noodle Soup 55

EGG NOODLE
in Germany
Prep Time: 10 mins
Total Time: 15 mins

Calories 287.4
Fat 10.2g
Cholesterol 68.2mg
Sodium 14.0mg
Carbohydrates 40.7g
Protein 8.2g
Ingredients
kosher salt 3 tbsp flat leaf parsley, chopped
1 (12 oz.) packages wide egg noodles fresh ground black pepper
4 -6 tbsp cold unsalted butter, cut into
bits
Directions
2. Drain well, reserving 1/4 C. of the cooking liquid.
3. In a medium skillet, add the reserved hot cooking liquid on low heat.
4. Slowly, add the butter, beating continuously till a creamy sauce forms.
5. Stir in the parsley, salt and black pepper.
6. Add the noodles and toss to coat well.
7. Serve immediately.
56 Egg Noodle in Germany

Italian Prep Time: 5 mins
Noodles with Total Time: 17 mins
Croutons Servings per Recipe: 4

Calories 565.3
Fat 27.2g
Cholesterol 132.8mg
Sodium 145.0mg
Carbohydrates 67.3g
Protein 13.3g
Ingredients
12 oz. egg noodles 1 pinch salt
1/2 C. unsalted butter 1/4 tsp pepper
2 slices white bread ( day old is good),
torn
Directions
1. In large pan of boiling water, prepare the egg noodles according to the package's
directions.
2. Meanwhile for croutons in a small frying pan, melt the butter on medium heat and cook
the bread pieces till lightly crispy.
3. Stir in the salt and black pepper and remove everything from the heat.
4. In serving bowl, mix together the noodles and croutons and serve
Italian Noodles with Croutons 57

EASY
Homemade Egg
Prep Time: 5 mins
Total Time: 25 mins
Noodles II Servings per Recipe: 1

Calories 114.3
Fat 5.7g
Cholesterol 223.2mg
Sodium 90.3mg
Carbohydrates 7.0g
Protein 8.0g
Ingredients
6 eggs, beaten oil, for pan
1/2 C. water, room temperature
1/4 C. potato starch
salt
Directions
1. In a bowl, mix together the potato starch and water.
2. Slowly, add the beaten eggs and salt, beating continuously till well combined.
3. Heat a lightly greased skillet on medium heat and add a thin layer of the egg mixture and
cook till set.
4. Flip the side and immediately transfer onto a plate, uncooked side up.
5. Tightly roll it and cut everything into 1/4-inch circles.
6. Repeat with the remaining egg mixture.
7. These noodles can be used in any soup.
58 Easy Homemade Egg Noodles II

Mexican Prep Time: 20 mins
Noodle Bake Total Time: 1 hr 20 mins

Calories 708.1
Fat 37.2g
Cholesterol 188.0mg
Sodium 797.9mg
Carbohydrates 47.6g
Protein 44.5g
Ingredients
1 (8 oz.) packages wide egg noodles sauce
1 lb lean ground beef 1/8 tsp pepper
6 green onions, sliced 1 (8 oz.) packages ricotta cheese
2 large garlic cloves, minced 1 C. sour cream
3/4 tsp salt, divided 1/2 C. shredded parmesan cheese
1 (26 oz.) jars tomato and basil pasta
Directions
1. Set your oven to 350 degrees F before doing anything else and lightly grease a large
baking dish.
2. Heat a large skillet on medium-high heat and cook the beef with green onions, garlic and
1/2 tsp of the salt till the beef is browned completely.
3. Drain the excess grease from the skillet.
4. Stir in the pasta sauce and black pepper and reduce the heat.
5. Simmer, covered for about 20 minutes.
6. Meanwhile cook the noodles according to the package's directions.
7. Drain well and transfer into a large bowl with 1 C. of the sour cream, ricotta and
remaining salt, then mix well.
8. Place half of the noodle mixture in the bottom of the prepared baking dish, followed by
half of the beef mixture.
9. Repeat the layers and cook everything in the oven for about 25 minutes.
10. Sprinkle with Parmesan and cook everything in the oven for about 5 minutes more.
Mexican Noodle Bake 59

BUTTERY
Feta Noodles
Prep Time: 10 mins
Total Time: 30 mins

Calories 506.8
Fat 25.1g
Cholesterol 131.2mg
Sodium 460.2mg
Carbohydrates 55.4g
Protein 15.1g
Ingredients
1 lb dried egg noodles
1/2 C. butter
6 oz. greek feta, crumbled
Directions
1. Prepare the egg noodles according to the package's directions (boil for 5 mins).
2. In a small pan, melt the butter on low heat for about 6 minutes and then remove
everything from the heat.
3. On a large platter, place about 1/3 of the noodles and top them with 1/3 of the feta
cheese
4. Repeat the layers twice and top everything with the butter, salt and black pepper and toss
to coat.
62 Buttery Feta Noodles

A Picky Eater's Prep Time: 10 mins
Dinner Total Time: 25 mins

Calories 522.5
Fat 17.0g
Cholesterol 79.8mg
Sodium 648.3mg
Carbohydrates 62.8g
Protein 32.8g
Ingredients
1 lb lean ground beef 1 tbsp onion powder
8 oz. Velveeta cheese, cubed salt and pepper
1/4 C. low-fat milk 1 lb egg noodles
1 tbsp chopped garlic
1 tbsp Worcestershire sauce
Directions
1. In large pan of boiling water, prepare the egg noodles according to the package's
directions, then drain well.
2. Meanwhile heat a large skillet on medium heat and cook the beef till browned
completely.
3. Stir in the onion powder, salt and black pepper.
4. Meanwhile in another small pan, add the Velveeta cheese cubes on medium-low heat.
5. Stir in the milk, Worcestershire sauce, garlic, onion powder, salt and pepper and cook,
stirring continuously till smooth.
6. In the pan of beef, add the Velveeta sauce and noodles and stir to combine.
A Picky Eater's Dinner 63

PENNSYLVANIAN
Backroad
Prep Time: 10 mins
Total Time: 30 mins
Gnocchi Servings per Recipe: 4

Calories 327 kcal
Fat 21.3 g
Carbohydrates 26.2g
Protein 10.2 g
Cholesterol 30 mg
Sodium 249 mg
Ingredients
1/2 C. freshly grated Parmesan cheese, 1 zucchini, chopped
divided 12 fresh mushrooms, cleaned and stems
1 tsp olive oil trimmed
2 tbsp pine nuts 12 grape tomatoes
1 16 oz. package potato gnocchi 10 torn fresh basil leaves
2 tbsp olive oil, divided
Directions
1. Grease a nonstick skillet with the cooking spray and heat on medium-low heat. Add about
2 tbsp of Parmesan cheese into the skillet and cook till the cheese melts into a thin circle
for about 1 minute.
2. Carefully, flip the crisp and cook for about 30 seconds.
3. Transfer the crisp into a plate and keep aside to cool.
4. Make 3 more cheese crisps the same way.
5. In a skillet, heat 1 tsp of the olive oil on medium heat and cook the pine nuts for about 3
minutes. Transfer the pine nuts into a plate and keep aside. Prepare the gnocchi according
to the package's directions.
6. In a colander, drain the gnocchi.
7. In a large skillet, heat 1 tbsp of the olive oil on high heat and sear the zucchini for about 2
minutes. Transfer the pine nuts into a plate and keep aside.
8. Reduce the heat to medium and cook the mushrooms for about 5 minutes. Drain the juices
from the skillet.
9. In the same skillet, add the cooked zucchini, tomatoes, torn basil leaves, toasted pine nuts,
drained gnocchi and the remaining 1 tbsp olive of the oil and cook till heated completely.
10. Divide the gnocchi into serving plates and serve with a topping of the Parmesan cheese
crisp
64 Pennsylvanian Backroad Gnocchi

Sage Prep Time: 30 mins
and Mascarpone Total Time: 9 hrs
Gnocchi Servings per Recipe: 12

Calories 232 kcal
Fat 18.4 g
Carbohydrates 12.8g
Protein 5.4 g
Cholesterol 78 mg
Sodium 373 mg
Ingredients
1 lb. butternut squash 1/2 C. unsalted butter
1 C. mascarpone cheese 1 pinch cayenne pepper
1/2 C. finely grated Parmigiano-Reggiano salt and ground black pepper to taste
cheese 1/4 C. thinly sliced fresh sage leaves
2 large eggs 1 tbsp finely grated Parmigiano-Reggiano
1 1/2 tsp salt cheese
1/2 tsp ground black pepper
1 C. all-purpose flour, divided
Directions
1. Trim the stem of the butternut squash and cut in half lengthwise.
2. In a microwave-safe dish, place the butternut squash.
3. With a plastic wrap, cover the dish and microwave for about 8 minutes.
4. Transfer the squash onto a paper towel lined plate to cool, then peel off the skin.
5. In a bowl, add the mascarpone cheese, 1/2 C. of the Parmigiano-Reggiano cheese, eggs,
salt and black pepper and beat till smooth.
6. Add the butternut squash and beat till well combined.
7. Add in 1/2 C. of the flour and beat till just combined.
8. Add the remaining 1/2 C. of the flour and stir till just combined.
9. Refrigerate, covered for at least 8 hours.
10. In a large pan, add the salted water and bring to a boil.
11. In a large nonstick skillet, melt about 1/3 of the butter and remove from the heat.
12. Take about 1 1/2 tsp of the squash dough and with a second spoon, push the dough and
place into the boiling water.
13. Repeat with the remaining dough in batches.
Sage and Mascarpone Gnocchi 65

14. When a gnocchi rise to the surface of the water, cook for 1 minute more.
15. With a slotted spoon, transfer the gnocchi into the skillet of the melted butter.
16. Place the skillet on medium-high heat and cook the gnocchi for about 3 minutes.
17. Sprinkle with the cayenne pepper, salt and black pepper.
18. Flip the gnocchi and stir in the sage leaves.
19. Cook for about 2-3 minutes.
20. Transfer the gnocchi into a plate and drizzle with browned butter from the skillet.
21. Serve with a garnishing of 1 tbsp of the Parmigiano-Reggiano cheese.
66
Yuki’s Prep Time: 45 mins
Japanese Gnocchi Total Time: 1 hr 5 mins

Calories 180 kcal
Fat 1.3 g
Carbohydrates 35.7g
Protein 5.8 g
Cholesterol 24 mg
Sodium 197 mg
Ingredients
2 C. mashed potatoes salt and pepper to taste
3/4 C. frozen green peas, thawed 1 large egg
2 tsp minced garlic 2 C. all-purpose flour, divided
1 tsp minced fresh ginger root
1 tsp wasabi paste
Directions
1. In a food processor, add the potatoes, peas, garlic, ginger, wasabi, salt and pepper and
pulse till smooth.
2. Add the egg and pulse till the egg is just combined.
3. Add 1 C. of the flour and pulse till just combined.
4. Transfer the potato mixture into a bowl.
5. Slowly, add the remaining C. of the flour into the mixture and mix till a sticky dough
forms.
6. With a plastic wrap, cover the bowl and refrigerate till chilled.
7. Place about 1/2 C. of the dough onto a well-floured surface and roll into a 1/2-inch
rope.
8. With a floured knife, cut the rope into 1-inch segments.
9. Repeat with the remaining dough.
10. In a large pan of lightly salted boiling water, cook the gnocchi in batches for about 3
minutes.
11. Drain well and serve.
Yuki’s Japanese Gnocchi 67

SPAGHETTI
Squash Spaghetti
Prep Time: 10 mins

Calories 179.0
Fat 15.5g
Cholesterol 41.5mg
Sodium 305.3mg
Carbohydrates 5.7g
Protein 5.4g
Ingredients
1 medium spaghetti squash salt and pepper
1/2 C. grated parmesan cheese
1/4-1/2 C. butter
Directions
1. Before you do anything, preheat the oven to 350 F.
2. Use a sharp knife or a fork to pierce the squash several times. Place it in a baking sheet.
3. Place the squash pan in the oven and let it cook for 65 min until it becomes soft.
4. Once the time is up, take out the squash from the oven and let it sit for few minutes to
cool down.
5. Slice it in half then discard the seeds. Use a fork the scrap the squash pulp.
6. Get a mixing bowl: Mix in it the squash spaghetti with butter, cheese, a pinch of salt and
pepper.
7. Garnish the spaghetti with some fresh oregano then serve it.
8. Enjoy.
68 Spaghetti Squash Spaghetti

Spaghetti Prep Time: 8 mins
Caprese Total Time: 28 mins

Calories 587.6
Fat 15.6g
Cholesterol 0.0mg
Sodium 16.6mg
Carbohydrates 95.2g
Protein 16.6g
Ingredients
1 C. fresh tomato, diced salt,
1 tbsp onion, minced 1 pinch pepper
1 tbsp olive oil, divided 4 oz. spaghetti
1/2 tsp sugar
1 tbsp fresh basil, chopped
Directions
1. Prepare the pasta by following the instructions on the package.
2. Place a large saucepan over medium heat. Heat in it 1/2 tbsp of oil. Sauté in it the onion
for 2 min.
3. Lower the heat then stir in the tomatoes, sugar, pepper and salt. Let them cook for 6 min.
4. Stir in the basil with 1/2 tbsp of oil to the sauce. Mix them well. Turn off the heat and let
it sit for few minutes.
5. Spoon the sauce over the spaghetti then serve it warm.
6. Enjoy.
Spaghetti Caprese 69
PESTO
Aioli Dressing
Prep Time: 15 mins
Total Time: 15 mins

Calories 124.5
Fat 12.3g
Cholesterol 3.9mg
Sodium 157.9mg
Carbohydrates 3.4g
Protein 0.6g
Ingredients
3/4 C. oil 1/2 tsp salt
1 C. mayonnaise 1 clove garlic, minced
3/4 C. buttermilk hot pepper sauce
2 tbsp grated Romano cheese 1/4 tsp paprika
2 tbsp dried basil
Directions
1. Get a small mixing bowl: Mix in it the mayo with oil.
2. Pour in the buttermilk, cheese, basil, salt, garlic, and hot pepper sauce. Whisk them until
they become creamy.
3. Cover the bowl with a plastic wrap and let it sit for at least 8 h.
4. Once the time is up, Toss the spaghetti with the pesto sauce. Garnish it with some fresh
basil.
5. Enjoy.
72 Pesto Aioli Dressing

Olivia’s Prep Time: 30 mins
Tomato Sauce Total Time: 1 hr 5 mins

Calories 210.8
Fat 18.5g
Cholesterol 0.0mg
Sodium 207.3mg
Carbohydrates 11.2g
Protein 2.5g
Ingredients
8 large fresh tomatoes, diced 1 tsp fresh ground black pepper
1/2 C. olive oil 1/4 tsp crushed red pepper flakes
8 cloves fresh garlic, chopped
3/4 C. fresh basil, minced
1/2 tsp salt
Directions
1. Place a pan over medium heat. Heat in it the oil. Cook in it the garlic for 1 min.
2. Stir in the tomatoes and cook them for 5 min. Add the basil with red pepper, a pinch of
salt and pepper.
3. Let the sauce cook for 6 to 10 min over low heat until it becomes slightly thick.
4. Pour the some of the sauce over the spaghetti then serve it warm.
5. Enjoy.
Olivia’s Tomato Sauce 73

SLOW COOKER
Spaghetti
Prep Time: 10 mins

Calories 273.6
Fat 11.8g
Cholesterol 51.4mg
Sodium 966.5mg
Carbohydrates 23.5g
Protein 18.7g
Ingredients
1 lb. ground beef 1 1/2 tsp Italian seasoning
2 tbsp instant minced onion 4 oz. mushrooms
1 tsp salt 3 C. tomato juice
1/2 tsp garlic powder 4 oz. spaghetti, broken into pieces
8 oz. tomato sauce
Directions
1. Place a crock pot over medium heat. Cook in it the beef for 6 min.
2. Stir in the onion with tomato sauce, mushroom, tomato juice, Italian seasoning, garlic
powder and salt.
3. Put on the lid and let them cook for 7 h on low.
4. Once the time is up, add the pasta. Put on the lid and let it cook for 60 min on high.
5. Enjoy.
74 Slow Cooker Spaghetti

Carbonara Prep Time: 5 mins
Spaghetti Total Time: 15 mins

Calories 860.4
Fat 52.6g
Cholesterol 273.1mg
Sodium 541.2mg
Carbohydrates 69.7g
Protein 26.4g
Ingredients
12 oz. spaghetti 3 eggs
1 tbsp olive oil 1 1/4 C. heavy cream
1 onion, chopped 2 oz. parmesan cheese
4 oz. bacon, diced salt and pepper
1 clove garlic, chopped
Directions
2. Place a pan over medium heat. Heat in it the oil. Cook in it the bacon with onion for 6
min.
3. Add the garlic and cook them for 1 min.
4. Get a mixing bowl: Whisk in it the eggs with cream, a pinch of salt and pepper.
5. Add them to the onion and bacon mixture. Stir them well and let them cook for 3 to 5
min over low heat.
6. Add the pasta to the sauce and stir it to a coat.
7. Adjust the seasoning of the pasta then serve it warm.
8. Enjoy.
Carbonara Spaghetti 75
CHINESE
Spaghetti
Prep Time: 20 mins
Total Time: 38 mins

Calories 337.1
Fat 9.5g
Cholesterol 48.4mg
Sodium 477.5mg
Carbohydrates 38.9g
Protein 22.7g
Ingredients
8 oz. spaghetti, uncooked 1 tbsp canola oil
1 tbsp cornstarch 2 C. fresh snow peas
4 tbsp reduced sodium soy sauce, 2 C. carrots, shredded
divided 3 green onions, chopped
2 tbsp sesame oil, divided 3/8 tsp ground ginger, minced
1 lb. boneless skinless chicken breast, 1/2 tsp crushed red pepper flakes
cut into pieces
2 tbsp white vinegar
1 tbsp sugar
Directions
2. Get a mixing bowl: Mix in it the cornstarch and 1 tbsp soy sauce. Stir in 1 tbsp of sesame
oil to make the marinade.
3. Place the chicken in a zip lock bag. Pour over it the sesame oil sauce. Press the bag to seal
it and shake it to coat.
4. Place it aside and let it absorb the flavors for 12 min.
5. Get a mixing bowl: Mix in it vinegar, sugar, remaining soy sauce and sesame oil to make
the sauce.
6. Place a large pan over medium heat. Heat in it the canola oil. Add the marinated chicken
and cook it for 7 to 10 min until it is done.
7. Drain the chicken and place it aside. Add the carrots with peas then cook them for 6 min.
Stir in the green onions, ginger, and pepper flakes. Let them cook for 6 to 7 min until they
are done to your liking.
8. Stir in the cooked chicken with vinegar sauce and spaghetti. Cook them for 2 min. Serve
your chicken and spaghetti stir fry warm. Enjoy.
76 Chinese Spaghetti
Pasta Prep Time: 5 mins
Sausage Skillet Total Time: 30 mins

Calories 400.4
Fat 15.6g
Cholesterol 58.4mg
Sodium 805.7mg
Carbohydrates 42.2g
Protein 22.9g
Ingredients
1/2 lb. lean ground beef 2 celery ribs, sliced
1/4 lb. bulk Italian sausage 4 oz. uncooked spaghetti, broken in half
2 (8 oz.) cans no-salt-added tomato sauce 1/4 tsp dried oregano
1 (14 1/2 oz.) cans stewed tomatoes salt and pepper
1 C. water
1 (4 oz.) cans mushroom stems and pieces,
drained
Directions
1. Place a pan over medium heat. Brown in it the sausage with beef for 8 min. Discard the
fat.
2. Stir in the rest of the ingredients. Cook them until they start boiling. Put on the lid and let
them cook for 15 to 17 min.
3. Serve you pasta pan warm. Garnish it with some chopped herbs.
4. Enjoy.
Pasta Sausage Skillet 77

GILROY
Garlic Spaghetti
Prep Time: 20 mins
Total Time: 40 mins

Calories 730.8
Fat 30.8g
Cholesterol 165.0mg
Sodium 441.9mg
Carbohydrates 88.9g
Protein 23.8g
Ingredients
8 oz. spaghetti fresh ground black pepper
1 raw egg red pepper flakes
5 -8 cloves garlic, peeled and press vegetarian bacon bits
4 tbsp butter parmesan cheese
1/4-1/3 C. grated parmesan cheese black pepper
1 tsp dried sweet basil leaves
1/4 C. chopped parsley
Directions
1. Prepare the pasta by following the instructions on the package until it becomes dente.
2. Get a food blender: Combine in it the egg, garlic, butter, grated Parmesan cheese and dried
sweet basil. Blend them smooth to make the sauce
3. Get a serving bowl: Toss in it the pasta with the garlic sauce.
4. Adjust the seasoning if the spaghetti sauce. Serve it with some garlic bread.
5. Enjoy.
78 Gilroy Garlic Spaghetti

30-Minute Prep Time: 15 mins
Spaghetti Skillet Total Time: 30 mins

Calories 486.6
Fat 12.5g
Cholesterol 80.4mg
Sodium 515.2mg
Carbohydrates 60.4g
Protein 32.1g
Ingredients
1 lb. ground turkey 1/2 tsp red pepper flakes
2 garlic cloves, minced 8 oz. uncooked spaghetti, broken into thirds
1 small green pepper, chopped parmesan cheese
1 small onion, chopped
2 C. water
1 (28 oz.) jars traditional style spaghetti
sauce
Directions
1. Place a large saucepan over medium heat. Cook in it the turkey with garlic, onion and
green pepper for 8 min.
2. Add the water with hot pepper flakes, spaghetti sauce, a pinch of salt and pepper.
3. Cook them until they start boiling. Add the spaghetti to the pot.
4. Bring it to a rolling boil for 14 to 16 min or until the pasta is done.
5. Get a mixing bowl:
6. Enjoy.
30-Minute Spaghetti Skillet 79

AUTUMN
Vegetable Roast
Prep Time: 45 mins

Calories 285.7
Fat 16.6g
Cholesterol 43.7mg
Sodium 515.7mg
Carbohydrates 16.2g
Protein 19.3g
Ingredients
1 spaghetti squash 1/2 tsp dried oregano
1 large carrot, sliced on the diagonal 1 pinch ground allspice
2 stalks celery, sliced on the diagonal 3 garlic cloves, chopped
1 large yellow onion, diced 3/4 lb. part-skim mozzarella cheese
1 red bell pepper, peeled, seeded and 1/2 C. grated parmesan cheese
diced Oil
2 tbsp extra virgin olive oil
28 oz. tomatoes, diced, peel and seed)
red pepper flakes, minced
1 tsp dried basil
Directions
1. Put a large pot of water over high heat. Add to it the whole squash and let it cook until it
starts boiling.
2. Put on the lid and keep it boiling for 55 min.
3. Place a large pan over medium heat. Heat in it a splash oil. Cook in it the onion with carrot
for 6 min.
4. Stir in the rest of the celery with bell pepper, pepper flakes, a pinch of salt and pepper.
5. Cook them for 12 min while stirring them often. Stir in the remaining ingredients.
6. Let the sauce cook for 16 min over low heat. Add the mozzarella with parmesan cheese.
Turn off the heat.
7. Drain the squash from the water. Slice it in half and let it cool down completely.
8. Discard the seeds. Use a fork to scrap the squash pulp.
9. Before you do anything, preheat the oven to 350 F. Grease a casserole dish with a cooking
spray.
10. Lay half of the spaghetti squash in the greased casserole. Spread over it half of the cheesy
82 Autumn Vegetable Roast

veggies mixture.
11. Repeat the process with the remaining mixture. Place the casserole in the oven and let it
cook for 32 min.
12. Allow the spaghetti casserole to sit for 5 min then serve it warm.
13. Enjoy.
83
HOMEMADE CHINESE
Hot and Sour
Prep Time: 5 mins
Total Time: 15 mins
Soup Servings per Recipe: 1

Calories 466.2
Fat 19.5g
Cholesterol 211.5mg
Sodium 1078.4mg
Carbohydrates 57.6g
Protein 14.7g
Ingredients
1 (3 oz.) packages ramen noodles
2 C. water
1/8 C. mushroom, thinly sliced
1 tbsp rice vinegar
1/8 tsp chili sauce
1 egg, beaten
1/8 C. meat, cooked, sliced thinly. (optional)
1 green onion, light and dark green parts,
sliced thin
Directions
1. In a pan, add 2 C. of the warm water, ramen noodles and mushrooms and bring to a boil.
2. Add the rice vinegar and chili cSauce and cook for about 5-7 minutes.
3. Reduce the heat to medium.
4. Add the sliced meat and stir to combine.
5. Very slowly drizzle, add the beaten egg, stirring continuously.
6. Divide the soup into serving bowls and serve hot with a sprinkling of the sliced onion.
84 Homemade Chinese Hot and Sour Soup

Full Prep Time: 15 mins
Indonesian Stir Fry Total Time: 35 mins

Calories 733.1
Fat 40.6g
Cholesterol 164.5mg
Sodium 1231.8mg
Carbohydrates 55.1g
Protein 42.6g
Ingredients
2 (3 oz.) packages ramen noodles ( any 2 tbsp oil
flavor, discard flavor packet) cooking spray
2 C. cooked chicken breasts ( cut into FOR SAUCE
strips ) 2 tbsp sambal oelek, or sriracha
1 C. carrot, cut into matchstick sized pieces 2 tbsp rice vinegar
1/4 lb fresh sugar snap pea, trimmed and 2 tbsp sugar
string removed 2 tbsp soy sauce
5 scallions, sliced 3 tbsp water
1 C. peanuts, chopped ( divided) 1 tsp lime juice
1 (14 oz.) cans bean sprouts, rinsed and 1 tsp Thai fish sauce
drained 1/4 tsp sesame oil
1 tsp minced garlic 1 tbsp cornstarch
2 eggs
Directions
1. Break each ramen noodle square into 4 portions.
2. In a pan of the salted boiling water, cook the noodles for about 2-3 minutes.
3. Drain the noodles and rinse under cold water. Again, drain well.
4. In a bowl, add all the sauce ingredients and mix till well combined.
5. Heat a large greased skillet on medium-high heat.
6. Break the eggs and cook till just cooked, stirring continuously.
7. Transfer the scrambled eggs into a plate and keep aside.
8. With the paper towels, wipe out the skillet.
9. In the same skillet, heat the cooking oil and stir fry the carrots and sugar snap peas for
about 2-3 minutes.
10. Add the scallions and 2/3 of the peanuts and stir fry for about 1 minute.
11. Add bean sprouts and garlic and stir fry for about 1 minute.
Full Indonesian Stir Fry 85

12. With a spoon, push all ingredients to the outside edges of the skillet.
13. Add the ramen noodles and Stir fry for about 1 minute.
14. Add the chicken and sauce mixture and cook till heated through.
15. Stir in the scrambled eggs and cook till heated through.
16. Serve with a topping of the remaining peanuts.
86
American Prep Time: 7 mins
Ramen Pizzas Total Time: 32 mins

Calories 577.9
Fat 27.6g
Cholesterol 133.1mg
Sodium 1510.0mg
Carbohydrates 50.6g
Protein 31.9g
Ingredients
6 oz. ramen noodles, any flavor (discarded 2 C. mozzarella cheese, grated
seasoning packet) OTHER TOPPINGS
1/2 C. milk black olives (optional)
1 egg, beaten mushroom (optional)
1/4 C. Parmesan cheese, grated canned jalapeño slices (optional)
1 C. barbecue sauce (of your choice) bell pepper (optional)
1 C. cooked chicken, chopped red pepper flakes (optional)
1/2 red onion, sliced thinly
11 oz. mandarin oranges, drained well
Directions
1. Set your oven to 350 degrees F before doing anything else and line a pizza pan with a
greased piece of foil.
2. In a pan of the salted boiling water, cook the ramen noodles for about 2-3 minutes.
3. Drain the noodles.
4. Meanwhile in a bowl, add egg, milk and Parmesan cheese and beat till well combined.
5. Add the noodles and stir to combined.
6. Place the noodle mixture onto prepared pan evenly. F
7. Cook in the oven for about 10 minutes.
8. Remove pan from the oven and spread barbecue sauce over noodles, followed by the
chicken, onions and oranges.
9. Sprinkle with the mozzarella cheese evenly.
10. Cook in the oven for about 10-15 minutes.
11. Remove from the oven and keep aside for about 5 minutes before slicing.
American Ramen Pizzas 87

10-MINUTE
Deli Ramen
Prep Time: 10 mins
Total Time: 10 mins

Calories 602.8
Fat 35.1g
Cholesterol 200.6mg
Sodium 4094.5mg
Carbohydrates 11.8g
Protein 56.8g
Ingredients
1 (3 oz.) packages chicken-flavored ramen
noodles
3 -4 thin turkey slices, cut into bite sized
pieces
1/4 C. cheddar cheese, grated
1 C. water
Directions
1. In a pan, add 1 C. of the water and noodles and bring to a boil.
2. Place the turkey pieces over the noodles and remove from the heat.
3. Add seasoning packet and stir to combine well.
4. Sprinkle with the cheese and keep aside, covered till the cheese is melted.
88 10-Minute Deli Ramen

Sweet Prep Time: 15 mins
Thai Tilapia Total Time: 30 mins

Calories 232.3
Fat 7.9g
Cholesterol 46.8mg
Sodium 526.8mg
Carbohydrates 18.6g
Protein 21.7g
Ingredients
2 1/2 oz. ramen noodles, broken into
pieces
1 red bell pepper, cut in strips
1 green bell pepper, cut in strips
1 medium onion, cut in strips
2 tbsp sweet Thai sweet chili sauce
3 tilapia fillets, cut in chunks
1 tbsp oil
breadcrumbs, for fish
Directions
1. Prepare the ramen noodles according to package's directions.
2. Drain the noodles and keep aside.
3. Heat a lightly greased skillet and and sauté the peppers and onions till soft.
4. Add the noodles and stir to combine.
5. Coat the tilapia chunks with the breadcrumbs evenly.
6. In a deep fryer, heat the oil to 350 degrees and fry the tilapia chunks till golden.
7. Transfer the tilapia chunks onto a paper towel lined plate to drain
8. Add tilapia chunks and chili sauce into the noodle mixture and stir to combine.
Sweet Thai Tilapia 89

RED CHILE
Ramen and Duck
Prep Time: 10 mins
Total Time: 45 mins

Calories 282.7
Fat 9.4g
Cholesterol 7.2mg
Sodium 789.1mg
Carbohydrates 39.4g
Protein 10.5g
Ingredients
5 C. water
4 C. chicken stock bean sprouts, to garnish
2 red chilies, seeded and halved red Chile, to garnish
8 slices ginger coriander, to garnish ( cilentro)
3 tbsp lemon juice 3 bunches bok choy (optional)
3 stalks lemongrass, bruised salt
2 sprigs coriander white pepper
1 Chinese barbecued duck, deboned and
chopped
4 shallots, chopped
150 g dried ramen noodles
Directions
1. In a pan, add the stock and water and heat till liquid is simmering.
2. Add, galangal, chillies, lime juice, lemon grass stalks and coriander and simmer for about
20 minutes.
3. Through a strainer, strain the liquid and return to pan.
4. Add the duck and shallots and bring to a boil.
5. Meanwhile in another pan of the salted boiling water, cook the ramen noodles ; cook ,for
about 3-5 minutes.
6. Drain the noodles
7. Add noodles and bok choy into soup stock and simmer for about 5 minutes.
8. Stir in salt and pepper and remove from the heat.
9. Divide soup into serving bowls and serve hot with a garnishing of the bean sprouts, chili
strips and coriander.
92 Red Chile Ramen and Duck

Complex Prep Time: 30 mins
Tokyo Noodles Total Time: 4 hr

Calories 1198.5
Fat 59.9g
Cholesterol 149.8mg
Sodium 4829.4mg
Carbohydrates 99.8g
Protein 61.5g
Ingredients
1 lb. chicken wings 2 tbsp soy sauce
12 C. chicken stock 1 tsp sugar
1 tbsp toasted sesame oil 1/4 C. Japanese sesame paste ( neri goma)
2 tbsp scallions, finely chopped 1 tbsp Japanese sesame paste ( neri goma)
1/2 inch piece ginger, finely chopped 2 tsp kosher salt
1 garlic clove, finely chopped 1 lb. fresh ramen noodles
1/2 lb. ground beef Japanese hot chili oil ( Rayu, garnish)
1 tbsp Japanese Chile bean sauce ( 1/4 C. scallion, thinly sliced ( garnish)
tobanjan)
Directions
1. In an 8 quart pan, add the wings and enough stock to cover on medium heat and bring to
a boil.
2. Cook for about 3-3 1/2 hours, skimming foam occasionally.
3. Remove from the heat and through a fine strainer, strain the mixture into a large bowl.
4. Discard the solids and reserve the stock.
5. In a 12-inch skillet, heat the oil on medium-high heat and cook the chopped scallions,
garlic and ginger for about 2 minutes, stirring occasionally.
6. Add the beef and tobanjan and cook for about 3-4 minutes until beef is done.
7. Add the reserved stock, sugar, soy sauce, sesame paste and salt and bring to a boil.
8. Reduce the heat to medium and cook for about 3 minutes, stirring continuously.
9. Remove from the heat and keep aside, covered.
10. Meanwhile in a pan of the salted boiling water, cook the ramen noodles for about 2-3
minutes.
11. Drain the noodles and divide into 4 deep serving bowls and top with hot broth.
12. Serve with a garnishing of the scallions.
Complex Tokyo Noodles 93

BEEF
Satay Dinner
Prep Time: 30 mins
Total Time: 38 mins

Calories 794.6
Fat 43.3g
Cholesterol 154.2mg
Sodium 1959.2mg
Carbohydrates 39.6g
Protein 63.0g
Ingredients
FOR MARINADE
2 tbsp soy sauce 1 tsp fresh ginger, grated and peeled
2 tbsp lime juice 1/3 C. creamy peanut butter
1 1/2 tsp sugar 1/3 C. water
1 1/2 tsp fresh ginger, grated, peeled 1 tbsp soy sauce
1 garlic clove, grated (optional) 1/4 tsp red pepper flakes (optional)
1/4 tsp red pepper flakes (optional) FOR RAMEN
2 lb. flank steaks, thinly sliced against the 1/4 C. roasted peanuts, chopped
grain 3 green onions, sliced
FOR PEANUT SAUCE vegetable oil, for grill
1 tbsp lime juice 2 (3 oz.) packages ramen noodles, cooked
1 tsp sugar according to package instructions ( seasoning
packet discarded)
Directions
1. Set your grill for medium-high heat and lightly, grease the grill grate.
2. Soak 12 wooden skewers in the water for about 15 minutes.
3. In a shallow dish, mix together 2 tbsp of each soy sauce and lime juice and 1 1/2 tsp of
each sugar and ginger and 1/4 tsp of the red pepper flakes.
4. Add the beef and toss to coat. Keep aside for about 10 minutes.
5. Meanwhile, in a blender, add the remaining 1 tbsp of the lime juice, 1 tsp of the sugar,
1 tsp of the ginger, peanut butter, 1/3 C. of the water and soy sauce and pulse till well
combined.
6. Transfer the mixture into a bowl with the chopped peanuts, green onions and 1/4 tsp of
the red pepper flakes and stir to combine.
7. Add the ramen noodles and toss to coat.
8. Thread the beef onto skewers and cook on grill for about 3-4 minutes per side.
9. Serve the beef skewers with the ramen noodles mixture.
94 Beef Satay Dinner

Fried Prep Time: 15 mins
Ramen and Eggs Total Time: 25 mins

Calories 306.2
Fat 19.4g
Cholesterol 211.5mg
Sodium 903.7mg
Carbohydrates 22.5g
Protein 10.3g
Ingredients
3 (3 oz.) packages chicken-flavored ramen 2 tbsp ground ginger root
noodles
8 eggs, well beaten
3 tbsp soy sauce
1 tbsp teriyaki sauce
1 tbsp rice vinegar
1 tbsp sesame oil
4 tbsp olive oil
1 tbsp sesame seeds
Directions
1. Prepare the ramen noodles according to package's directions.
2. Drain well and keep aside.
3. In a bowl, add the eggs and beat till deep yellow in color.
4. Add the teriyaki sauce, soy sauce, rice vinegar and sesame oil and beat till well combined.
5. In large pan, heat the olive oil.
6. Add the ramen Noodles and place egg mixture over the noodles evenly.
7. Sprinkle with the sesame seeds and ground ginger root and stir fry till golden brown.
8. Serve hot.
Fried Ramen and Eggs 95

ITALIAN STYLE
Chicken Tenders
Prep Time: 15 mins
and Farfalle Salad Servings per Recipe: 6

Calories 542 kcal
Fat 18.4 g
Carbohydrates 67.7g
Protein 29.4 g
Cholesterol 195 mg
Sodium 733 mg
Ingredients
6 eggs 3 green onions, thinly sliced
1 (16 oz) package farfalle (bow tie) 1/2 red onion, chopped
pasta 1/2 (16 oz) bottle Italian-style salad
6 chicken tenders dressing
1 cucumber, sliced 4 romaine lettuce hearts, thinly sliced
1 bunch radishes, trimmed and sliced
2 carrots, peeled and sliced
Directions
1. Place the eggs in a large saucepan and cover them with water. Cook the eggs over
medium heat until they start boiling.
2. Turn off the heat and let the eggs sit for 16 min. Rinse the eggs with some cold water to
make them lose heat.
3. Peel the eggs and slice them then place them aside.
4. Place the chicken tenders in a large saucepan. Cover them with 1/4 C. of water. Cook them
over medium heat until the chicken is done.
5. Drain the chicken tenders and cut them into small pieces.
6. Get a large mixing bowl: Toss in it the pasta, chicken, eggs, cucumber, radishes, carrots,
green onions, and red onion. Add the Italian dressing and mix them again.
7. Place the salad in the fridge for 1 h 15 min.
8. Place lettuce hearts in serving plates. Divide the salad between them. Serve them right
away.
9. Enjoy.
96 Italian Style Chicken Tenders and Farfalle Salad

Linguine Pasta Total Time: 35 mins

Calories 275 kcal
Fat 12.8 g
Carbohydrates 32.2g
Protein 9.9 g
Cholesterol 10 mg
Sodium 141 mg
Ingredients
1 (8 oz) package linguine pasta 1/2 tsp red pepper flakes
1 (12 oz) bag broccoli florets, cut into bite- 1/4 tsp ground black pepper
size pieces salt to taste
1/4 C. olive oil
4 tsp minced garlic
1/2 C. finely shredded Romano cheese
2 tbsp finely chopped fresh flat-leaf
parsley
Directions
2. Bring a pot of water to a boil. Place a steamer on top. Steam in it the broccoli with the lid
on for 6 min
3. Place a saucepan over medium heat. Heat the oil in it. Sauté in it the garlic with pepper
flakes for 2 min.
4. Get a large mixing bowl: Transfer to it the sautéed garlic mix with pasta, broccoli,
Romano cheese, parsley, black pepper, and salt. Mix them well.
5. Adjust the seasoning of the salad. Serve it right away.
6. Enjoy.

SAUCY
Cheddar Fusilli
Prep Time: 15 mins

Calories 597 kcal
Fat 34 g
Carbohydrates 43.2g
Protein 29.9 g
Cholesterol 85 mg
Sodium 1541 mg
Ingredients
2 tbsp olive oil 6 green onions, chopped
1 tsp salt 3/4 C. chopped pickled jalapeno peppers
1 (16 oz) package fusilli pasta 1 (2.25 oz) can sliced black olives
2 lb extra lean ground beef (optional)
1 (1.25 oz) package taco seasoning mix 1 (8 oz) package shredded Cheddar
1 (24 oz) jar mild salsa cheese
1 (8 oz) bottle ranch dressing
1 1/2 red bell peppers, chopped
Directions
1. Place a large pot over medium heat. Fill it with water and stir into it the olive oil with salt.
Cook it until it starts boiling.
2. Add the pasta and boil it for 10 min. Remove it from the water and place it aside to drain.
3. Place a large pan over medium heat. Brown in it the beef for 12 min. Discard the excess
grease.
4. Add the taco seasoning and mix them well. Place the mix aside to lose heat completely.
5. Get a large mixing bowl: Mix in it the salsa, ranch dressing, bell peppers, green onions,
jalapenos, and black olives.
6. Add the pasta with cooked beef, Cheddar cheese, and dressing mix. Stir them well.
7. Place a piece of plastic wrap over the salad bowl. Place it in the fridge for 1 h 15 min.
Serve it.
8. Enjoy.
98 Saucy Cheddar Fusilli Salad

Creamy Prep Time: 20 mins
Penn Pasta Salad Total Time: 2 hrs 27 mins

Calories 381 kcal
Fat 15.5 g
Carbohydrates 34.1g
Protein 25.5 g
Cholesterol 102 mg
Sodium 210 mg
Ingredients
1 (16 oz) box mini penne pasta 1/3 C. chopped red onion
1 1/2 lb chopped cooked chicken 1/2 (8 oz) bottle creamy Caesar salad dressing,
1/2 C. diced green bell pepper or to taste
2 hard-boiled eggs, chopped
1/3 C. grated Parmesan cheese
Directions
2. Get a large mixing bowl: Toss in it the pasta, chicken, green bell pepper, eggs, Parmesan
cheese, and red onion.
3. Add the dressing and stir them well. Cover the bowl and place it in the fridge for 2 h 15
min. Adjust the seasoning of the salad and serve it.
4. Enjoy.

HERBED
Feta and Roasted
Prep Time: 30 mins
Total Time: 30 mins
Turkey Salad Servings per Recipe: 8

Calories 767 kcal
Fat 65.3 g
Carbohydrates 24.6g
Protein 21.4 g
Cholesterol 59 mg
Sodium 1270 mg
Ingredients
1 1/2 C. olive oil 3 C. cooked penne pasta
1/2 C. red wine vinegar 1 pint grape tomatoes, halved
1 tbsp minced fresh garlic 8 oz crumbled feta cheese
2 tsp dried oregano leaves 1 (5 oz) package spring lettuce mix
3 C. Butterball(R) Golden Oven Roasted 1/2 C. chopped Italian parsley
Turkey Breast, sliced thick and cubed 1/2 C. thinly sliced red onions
1 (16 oz) jar pitted kalamata olives,
drained, chopped
Directions
1. Get a small mixing bowl: Combine in it the olive oil, vinegar, garlic and oregano. Mix them
well to make the vinaigrette.
2. Get a large mixing bowl: Toss in it the rest of ingredients. Add the dressing and mix them
again. Adjust the seasoning of the salad then serve it.
3. Enjoy.
102 Herbed Feta and Roasted Turkey Salad

Tuna and Pasta Total Time: 45 mins

Calories 906 kcal
Fat 49.3 g
Carbohydrates 66.9g
Protein 50.8 g
Cholesterol 85 mg
Sodium 672 mg
Ingredients
1 head broccoli, separated into florets 8 large black olives, sliced
1 lb penne pasta 1/2 C. walnut pieces, toasted
1 lb fresh tuna steaks 4 cloves garlic, minced
1/4 C. water 2 tbsp chopped fresh parsley
2 tbsp fresh lemon juice 4 anchovy fillets, rinsed
1/4 C. white wine 3/4 C. olive oil
4 medium tomatoes, quartered
1 lb mozzarella cheese, diced
Directions
2. Bring a salted pot of water to a boil. Cook in it the broccoli for 5 min. Remove it from the
water and place it aside.
3. Place a large pan over medium heat. Stir in it the tuna in a with water, white wine, and
lemon juice. put on the lid and cook them until the salmon is done for about 8 to 12 min.
4. Bread the salmon fillets into chunks.
5. Get a large mixing bowl: Toss in it the cooked salmon fish with broccoli, penne, fish,
tomatoes, cheese, olives, walnuts, garlic, and parsley. Mix them well.
6. Place a large skillet over medium heat. Heat the oil in it. Slice the anchovies into small
pieces. Cook them in the heated skillet until they melt in the oil.
7. Stir the mix into the pasta salad and mix them well. Serve your pasta salad right away.
8. Enjoy.
Nutty Tuna and Pasta Salad 103

ROASTED
Kalamata Rotini
Prep Time: 40 mins

Calories 478 kcal
Fat 34.7 g
Carbohydrates 39.9g
Protein 8.4 g
Cholesterol 0 mg
Sodium 1614 mg
Ingredients
1 (12 oz) package tri-colored rotini 4 Roma tomatoes, diced
pasta 1 (12 oz) jar oil-packed sun-dried
1 small head broccoli, broken into small tomatoes, drained, cut into strips
florets 1 small zucchini, chopped
1/2 tsp minced garlic 1 small cucumber, chopped
1 small red onion, diced 1 small yellow bell pepper, chopped
1 (12 oz) jar marinated artichoke hearts, 2 ripe avocados
drained and chopped 1 (16 oz) bottle Greek vinaigrette salad
1 (12 oz) jar pitted kalamata olives, dressing
sliced
1 (8 oz) jar roasted red bell peppers,
drained, cut into strips
Directions
2. Bring a large pot of water to a boil. Place a steamer on it. Cook in it the broccoli for 5 min
with the lid on.
3. Clean the broccoli with some cool water and drain it. Chop it and place it aside. Get a large
mixing bowl:
4. Combine in it the broccoli with pasta, garlic, red onion, artichoke hearts, kalamata olives,
roasted red peppers, Roma tomatoes, sun-dried tomatoes, zucchini, cucumber, and yellow
pepper. Mix them well.
5. Get a small mixing bowl: Mash in it the avocado until it becomes smooth. Add the Greek
dressing and mix them well until they become creamy to make the dressing.
6. Add the avocado dressing to the salad and toss it well. Adjust the seasoning of the salad
and chill it in the fridge until ready to serve. Enjoy.
104 Roasted Kalamata Rotini Salad

Farfalle Salad with Total Time: 1 hr 30 mins
Dijon Dressing Servings per Recipe: 8

Calories 505 kcal
Fat 26.7 g
Carbohydrates 50.7g
Protein 18.9 g
Cholesterol 20 mg
Sodium 731 mg
Ingredients Directions
1 1/2 tbsp white sugar 1. Get a large mixing bowl: Combine in it the
1 tsp salt, or to taste sugar, salt, pepper, onion powder, mustard,
1 1/2 tsp ground black pepper garlic, basil, oregano, cilantro, hot pepper
1 tsp onion powder sauce, red wine vinegar, olive oil, lemon
1 1/2 tsp Dijon mustard juice, and Parmesan cheese.
2 cloves garlic, chopped 2. Mix them well. Stir in the tomatoes, green
1 1/2 C. chopped fresh basil onions and olives. Mix them again. Place the
1/2 C. chopped fresh oregano mix in the fridge.
1/4 C. chopped fresh cilantro 3. Cook the pasta according to the directions
2 tsp hot pepper sauce on the package.
1/3 C. red wine vinegar
4. Stir the pasta into the salad bowl and mix
1/2 C. olive oil
them well. Top your salad with mozzarella
1 tsp lemon juice
cheese and pine nuts. Chill it in the fridge
1 (4 oz) package grated Parmesan cheese
until ready to serve.
4 roma (plum) tomatoes, chopped
6 green onions, chopped 5. Enjoy.
1 (4 oz) can minced black olives
1 (16 oz) package farfalle (bow tie) pasta
1/2 C. pine nuts
1 C. shredded mozzarella cheese
Nutty Farfalle Salad with Dijon Dressing 105

NUTTY
Gorgonzola Pasta
Prep Time: 20 mins

Calories 677 kcal
Fat 45.9 g
Carbohydrates 49.8g
Protein 19 g
Cholesterol 45 mg
Sodium 435 mg
Ingredients
1 (16 oz) package penne pasta 1/2 C. canola oil
2 tbsp canola oil 1/4 C. walnut oil
2 C. fresh spinach - rinsed, dried and 1/3 C. champagne vinegar
torn into bite size pieces 2 tbsp honey
1 small green bell pepper, cut into 1 2 C. crumbled Gorgonzola cheese
inch pieces 1 C. chopped walnuts
1 small red bell pepper, cut into 1 inch
pieces
1 small yellow bell pepper, cut into 1
inch pieces
Directions
2. Place a large pan over medium heat. Cook in it the spinach with a splash of water for 2 to
3 min or until it wilts.
3. Get a large mixing bowl: Toss in it the spinach, green pepper, red pepper, yellow pepper
and cooled pasta.
4. Get a small mixing bowl: Combine in it the 1/2 C. canola oil, walnut oil, vinegar and
honey. Mix them well.
5. Drizzle the dressing over the pasta salad. Top it with walnuts and gorgonzola cheese then
serve it.
6. Enjoy.
106 Nutty Gorgonzola Pasta Salad

Sirloin Prep Time: 10 mins
Onion Egg Noodles Total Time: 6 hrs 20 mins

Calories 684 kcal
Fat 16.9 g
Carbohydrates 90.6g
Protein 38.2 g
Cholesterol 146 mg
Sodium 902 mg
Ingredients
2 lb. sirloin tips, cubed 1/2 C. red wine
1/2 yellow onion, chopped 1 (1.25 oz.) package beef with onion soup mix
2 (10.75 oz.) cans condensed cream of 2 (16 oz.) packages egg noodles
mushroom soup
1 C. milk
Directions
1. Heat a large skillet on medium-high heat and stir fry the beef and onion for about 5
minutes.
2. Meanwhile in a bowl, mix together the mushroom soup, wine, milk and soup mix.
3. Place the mixture in the skillet and bring to a simmer.
4. Reduce heat to low and simmer, covered for about 2 hours.
5. Reduce heat to its lowest setting and simmer, covered for about 4 hours.
6. In a large pan of lightly salted boiling water, cook the egg noodles for about 5 minutes.
7. Drain well.
8. Place the beef mixture over the noodles and serve.
Sirloin Onion Egg Noodles 107

THAI STYLE
Egg Noodles
Prep Time: 3 mins

Calories 695 kcal
Fat 32.9 g
Carbohydrates 70.5g
Protein 35.3 g
Cholesterol 187 mg
Sodium 383 mg
Ingredients
4 eggs 1 (10 oz.) package frozen shelled
1 tbsp soy sauce edamame (green soybeans)
1 tbsp sesame oil 1 (16 oz.) package egg noodles
canola oil 1/2 C. unsweetened soy milk
1 (12 oz.) package extra-firm tofu, 1/2 C. peanut butter
cubed 1/4 C. reduced-fat coconut milk
2 C. sliced fresh mushrooms 1 tsp tahini
2 C. broccoli florets
1/4 C. chopped cashews
Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In a bowl, mix together the soy sauce and eggs.
3. Heat a nonstick skillet on medium heat and cook the egg mixture for about 3-5 minutes.
Transfer the cooked eggs onto a cutting board and chop them. In a large skillet, heat both
the oils on medium heat and cook the tofu for about 8-10 minutes.
4. Transfer the tofu into a bowl. In the same skillet, add the broccoli and mushrooms and
cook for about 5-7 minutes. In a baking dish, place the cashews and cook them in
the oven for about 8-12 minutes. In a microwave safe bowl, place the edamame and
microwave it, covered for about 1-2 minutes.
5. In a large pan of lightly salted boiling water, cook the egg noodles for about 8 minutes.
Drain them well and keep everything aside.
6. In a large pan, mix together the remaining ingredients on medium heat and cook, stirring
continuously, for about 2-4 minutes.
7. Add the noodles, tofu, chopped eggs, edamame and broccoli mixture and toss to combine.
Serve with a topping of roasted cashews.
108 Thai Style Egg Noodles

Ground Beef Prep Time: 15 mins
Casserole Total Time: 50 mins

Calories 510 kcal
Fat 20 g
Carbohydrates 49g
Protein 27.6 g
Cholesterol 111 mg
Sodium 1129 mg
Ingredients
1 (12 oz.) package wide egg noodles 1 tbsp ground cumin
1 lb. ground beef 1 tsp dried oregano
1 onion, chopped 1/2 tsp cayenne pepper
3 cloves garlic, minced 1 C. shredded sharp Cheddar cheese
2 (15 oz.) cans tomato sauce
1 (8 oz.) can tomato sauce
15 fluid oz. water
1 C. red wine
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a 14x9-inch
baking dish.
3. Drain them well and keep everything aside.
4. Heat a large skillet on medium-high heat and cook the beef till browned completely.
5. Add the onion and garlic and stir fry them till the onion becomes tender.
6. Add the tomato sauce, wine, water, oregano, cumin and cayenne pepper and bring to a
simmer.
7. Stir in the pasta and place the mixture into the prepared baking dish.
8. Top everything with the cheddar cheese and cook everything in the oven for about 20
minutes.
Ground Beef Casserole 109

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Bell Pasta Soup 12

Smoked Sundried Tomato Soup 13

Crimini Pasta Bake 14

Romano Rigatoni Casserole 15

Cheesy Chicken Cream Pasta 16

Sunny Hot Spaghetti 17

Saucy Beef Skillet 18

Classical Penne Pasta 22

Easy Italian Parmigiana 26

Maggie’s Favorite Pasta 27

Chicken from Milan 28

Roman Fun Pasta 34

Vegan Rigatoni Basil Salad 38

Minty Feta and Orzo Salad 39

Cheesy Pepperoni Rotini Salad 42

Nutty Chicken Pasta Salad 43

Fresh Lemon Pasta Salad 44

Mashe Tortellini Jarred Salad 45

Italian Style Chicken Tenders and Farfalle Salad 46

Romano Linguine Pasta Salad 47

Saucy Cheddar Fusilli Salad 48

Creamy Penn Pasta Salad 49

Italian Dessert Noodles 52

Egg Noodles Hungarian 53

Egg Noodle in Germany 56

Italian Noodles with Croutons 57

Easy Homemade Egg Noodles II 58

Mexican Noodle Bake 59

Buttery Feta Noodles 62

A Picky Eater's Dinner 63

Pennsylvanian Backroad Gnocchi 64

Sage and Mascarpone Gnocchi 65

Yuki’s Japanese Gnocchi 67

Spaghetti Squash Spaghetti 68

Pesto Aioli Dressing 72

Olivia’s Tomato Sauce 73

Slow Cooker Spaghetti 74

Pasta Sausage Skillet 77

30-Minute Spaghetti Skillet 79

Autumn Vegetable Roast 82

Homemade Chinese Hot and Sour Soup 84

Full Indonesian Stir Fry 85

American Ramen Pizzas 87

10-Minute Deli Ramen 88

Sweet Thai Tilapia 89

Red Chile Ramen and Duck 92

Complex Tokyo Noodles 93

Beef Satay Dinner 94

Fried Ramen and Eggs 95

Italian Style Chicken Tenders and Farfalle Salad 96

Romano Linguine Pasta Salad 97

Saucy Cheddar Fusilli Salad 98

Creamy Penn Pasta Salad 99

Herbed Feta and Roasted Turkey Salad 102

Nutty Tuna and Pasta Salad 103

Nutty Farfalle Salad with Dijon Dressing 105

Nutty Gorgonzola Pasta Salad 106

Sirloin Onion Egg Noodles 107

Thai Style Egg Noodles 108

Ground Beef Casserole 109

Pasta Shells Soup Total Time: 25 mins