Italian Pasta Recipes

Ingredients

• 9 thick slices bacon, diced
• 1 onion, chopped
• 1 teaspoon fennel seed
• 1 teaspoon dried oregano
• 1 1/2 teaspoons Italian seasoning
• 2 (28 ounce) cans tomato sauce
• 2 pounds Italian sausage
• 1 (16 ounce) package lasagna noodles
• 2 pints part-skim ricotta cheese
• 2 eggs
• 2 teaspoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/3 cup milk
• 8 slices provolone cheese
• 6 cups shredded mozzarella cheese

Directions

1. Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
2. Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
3. Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
4. Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
5. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

Ingredients

• 1 pint part-skim ricotta cheese
• 8 ounces shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese
• 2 eggs
• 1 teaspoon dried parsley
• salt to taste
• ground black pepper to taste
• 1 (16 ounce) jar spaghetti sauce
• 5 1/2 ounces manicotti pasta

Directions

1. Cook manicotti in boiling water until done. Drain, and rinse with cold water.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
4. Pour 1/2 cup sauce into an 11×17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
5. Bake 45 minutes, or until bubbly.

Ingredients

• 4 skinless, boneless chicken breast halves – cooked
• 1 (16 ounce) package farfalle pasta
• 1 (8 ounce) bottle Italian-style salad dressing
• 1 tomato, chopped

Directions

1. Add 2/3 cup salad dressing to the cubed chicken and stir together.
2. Cook pasta per package directions. Drain and rinse. Add the pasta to the chicken and dressing and toss. Pour enough dressing on to coat everything (or to your taste) and add the chopped tomato. Toss to coat. Ready to serve!

Ingredients

• 8 ounces rotini pasta
• 2 1/2 cups frozen mixed vegetables
• 1/2 cup diced Cheddar cheese
• 1/3 cup pitted black olives (optional)
• 1 cup Italian-style salad dressing

Directions

1. Cook pasta according to package directions. Drain, and rinse with cold water until completely cool.
2. In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled or at room temperature.

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 (1 pound) package Bob Evans® Italian Sausage Roll
• 4 quarts water
• 1 (8 ounce) package wide egg noodles
• 2 cups frozen chopped spinach
• 1/3 cup grated Romano cheese
• black pepper to taste

Directions

1. In a large skillet over medium-low heat, add 2 tbsp. olive oil. Add garlic and cook until lightly golden brown. Add crumbled sausage and continue to cook until no longer pink. Drain excess liquid. Place mixture to side keeping warm in oven on low heat setting. In a large pot, bring 4 quarts of water to a slow boiling point. Add noodles and cook according to package directions. Add frozen spinach during last 2-3 minutes of cooking time. Drain noodles and spinach in colander. Add spinach and noodles to large serving bowl, combine cooked sausage and gently toss. Top with Romano cheese. Serve immediately. Refrigerate leftovers.