Every time I look at recipes, there is generally at least one difficulty for me. Either they take too long, have too many ingredients, use too many pans, call for things I don’t keep on hand, aren’t healthy enough, or don’t sound appealing for my family. I have developed many recipes that I can put together fast. They use only 5 ingredients and are generally things I keep on hand.
One of my favorite ingredients to use is the frozen or refrigerated filled pastas. Rosetta makes ravioli, tortellini and shell pasta with cheese, beef, herb chicken and sausage fillings. Rosetto pastas are a healthy choice, being low in fat and sodium and high in protein. They are inexpensive, adaptable and cook quickly. Kids of all ages love them.
Here are five basic recipes using any of the styles of filled pasta. Each recipe uses five or less ingredients and one pot only for less clean-up. You can get them on the table in under 20 minutes. Each recipe contains vegetables and is a complete meal.6
French Onion Pasta Soup:
1 package frozen filled pasta, any flavor
1 envelope french onion soup mix
16 oz bag frozen green beans
fresh mushrooms, sliced
shredded cheese (swiss is best, but any is tasty)
Add soup mix to 3 cups of water. Add pasta, beans and mushrooms. Simmer until tender. Serve topped with shredded cheese.
1 package frozen cheese-filled pasta
16 oz. package frozen pre-cooked shrimp
1 bunch fresh broccoli, brocco-flower or 16oz package frozen broccoli spears
1 jar Alfredo sauce
8oz. shredded cheddar cheese
(This recipe uses two pans). Rinse shrimp and remove tails. Simmer pasta, shrimp and broccoli until tender. Preheat oven to 425 degrees. Drain and arrange in 9×13 baking dish or pan. Pour sauce over contents and sprinkle with cheese. Bake 15 minutes or until cheese is melted.
1 package beef, sausage or cheese filled pasta
1 jar garden style pasta sauce
3 oz pepperoni
8oz shredded cheese
fresh green pepper slices
fresh sliced mushrooms (optional)
Simmer pasta until tender. Preheat oven to 425 degrees. Spray 9×13 baking dish with cooking oil. Arrange pasta on the bottom. Place peppers and pepperoni on top. Pour sauce over it all. Sprinkle cheese over surface. Bake until cheese is melted.
Garden Pasta Toss
1 head romaine or leafy lettuce, chopped for salad
1 package cooked, drained filled pasta any flavor
1 package croutons
any combination of pared chopped: scallions, onions,mushrooms, tomatoes, carrots, cucumbers, colored peppers, celery
salad dressing of your choice (Caesar for chicken herb or cheese pasta; French or Russian for beef pasta; Italian or ranch for sausage pasta)
Toss pasta with lettuce and salad toppings. Serve with dressing.
Grilled Pasta Saute
1 package cooked drained beef or sausage pasta
sliced colored peppers,
sliced sweet onions
Marinate cooked pasta and veggies in Worcestershire sauce several hours. Drain and saute or grill in olive oil about 3-5 minutes until seared.
These recipes have bailed me out many times when I’d forgotten to thaw someting for dinner. Keep a supply of filled pasta handy for any occasion.