Pasta Nachos Recipes

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ITALIAN NACHOS



Italian Nachos image

I LOVE the Italian Nachos at Johnny Carino's. This is a recipe I am working on to get my fix at home.

Provided by MommyMakes

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

12 wonton wrappers
1 egg white, frothed
2 tablespoons olive oil
1/2 teaspoon oregano or 1/2 teaspoon italian seasoning mix
1/2 lb Italian sausage, cooked and crumbled
1 (10 ounce) container refrigerated four cheese pasta sauce or 1 (10 ounce) container alfredo sauce
1/2 cup chopped tomato
1/4 cup sliced green onion
1 (2 1/4 ounce) can sliced ripe olives
2 tablespoons pickled jalapeno peppers (more to taste) or 2 tablespoons banana peppers, chopped
1 cup shredded mozzarella cheese
1/4 teaspoon red pepper flakes

Steps:

  • Cut wontons into 4 triangles each and toss lightly in olive oil.
  • Cover a cookie sheet with a single layer of wontons. Brush with egg white and sprinkle with oregano or Italian seasoning.
  • Bake at 400ºF for 6 minutes or until lightly browned.
  • Meanwhile, heat the sauce, brown the Italian sausage and drain fat.
  • On a platter layer the pasta chips, sausage, and sauce. Top with the tomato, onions, olives and peppers. Finish with shredded cheese and red pepper flakes.
  • Place in warm oven for 5 minutes to melt cheese and serve.

NACHOS



Nachos image

Whip up these speedy nachos for a casual get-together with friends. Crispy tortilla chips are loaded with salsa, cheese, spring onions, chilli and other toppings.

Provided by Silvana Franco

Categories     Side dish, Snack

Time 5m

Number Of Ingredients 6

175g packet plain tortilla chips
225g jar salsa
a few sliced spring onions
a good chunk of cheese
a pinch of crushed chilli flakes
soured cream or guacamole (optional)

Steps:

  • Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
  • Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).

Nutrition Facts : Calories 483 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 3.75 milligram of sodium

ITALIAN NACHOS



Italian Nachos image

Delicious Italian twist on nachos! These hot appetizers made using Italian sausage are ready in just 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 28

Number Of Ingredients 9

28 slices (1/4 inch thick) baguette French bread (from 12-oz loaf, 2 to 2 1/2 inches in diameter)
Olive oil cooking spray
1/2 lb bulk hot Italian sausage
2/3 cup Alfredo pasta sauce
1 teaspoon Italian seasoning
1 large tomato, seeded, chopped (1 cup)
1 can (2 1/4 oz) sliced ripe olives, drained
1 1/2 cups shredded mozzarella cheese (6 oz)
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 400°F. Line large cookie sheet with foil. On cookie sheet, arrange bread slices with sides touching. Spray tops of bread slices lightly with cooking spray. Bake 6 to 8 minutes or until light golden brown.
  • Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally and breaking into small pieces, until no longer pink; drain. Stir in Alfredo sauce and Italian seasoning.
  • Spoon sausage mixture evenly over bread slices. Sprinkle evenly with tomato, olives and cheese. Bake about 6 minutes or until cheese is melted. Sprinkle with parsley. Serve hot.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Nacho, Sodium 160 mg, Sugar 0 g, TransFat 0 g

BAKED NACHOS



Baked Nachos image

My family loves any type of Mexican food, so I'm always in search of something different. In this recipe, nachos become a main-dish casserole.-Janice Lyhane, Marysville, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 8

2 pounds ground beef
3 cups shredded Colby-Monterey Jack cheese, divided
3 cups salsa
1 package (10 ounces) frozen corn, thawed
1 cup sour cream
1 to 2 tablespoons chili powder
1 teaspoon ground cumin
6 cups tortilla chips

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well. , Pour half into a greased 13x9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 537 calories, Fat 31g fat (18g saturated fat), Cholesterol 113mg cholesterol, Sodium 843mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.

BEEFY LASAGNA NACHOS



Beefy Lasagna Nachos image

It tastes like what you'd expect; meaty, cheesy, crunchy. The world is your oyster with this one! The pasta chips are super crunchy and a great base for these nachos. The ground beef has a good base of flavor from the Italian seasoning, garlic, and marinara which give it a quick and easy Italian-American flavor profile. The ricotta and the cheese sauce work well together in that one spreads over everything like a traditional queso, then you get pops of hot creamy ricotta. Optional toppings: half-moon zucchini slices, sauteed mushrooms, sliced pepperoncini, chopped Calabrian chiles, etc.

Provided by TheOtherJuliaGulia

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h30m

Yield 6

Number Of Ingredients 17

9 ounces lasagna noodles
½ cup vegetable oil for frying, or as needed
salt to taste
1 teaspoon olive oil
8 ounces ground sirloin
3 cloves garlic, finely chopped
1 teaspoon Italian seasoning
½ cup marinara sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
⅛ teaspoon salt
½ cup whole-milk ricotta cheese
¼ cup chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pat dry with paper towels. Cut each noodle into assorted desired shapes.
  • Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360 degrees F (182 degrees C). Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding next batch.
  • Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil.
  • Heat a medium nonstick skillet over medium-high heat. Add olive oil and ground sirloin; cook, stirring occasionally, until beef is browned, about 3 minutes. Add garlic and Italian seasoning; cook stirring constantly, until fragrant, 1 minute more. Stir in marinara sauce and remove from heat. Set aside.
  • Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until starting to bubble, about 30 seconds. Slowly whisk in milk, whisking constantly. Cook over medium heat, whisking often, until slightly thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella, Parmesan, and remaining 1/8 teaspoon salt.
  • Arrange lasagna chips in an even layer on the prepared baking sheet. Drizzle 1/2 of the cheese sauce over top and evenly sprinkle with the sirloin mixture. Dollop with ricotta.
  • Broil in the preheated oven until ricotta gets brown in spots, about 2 minutes. Serve drizzled with remaining cheese sauce, basil, and parsley.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 38.5 g, Cholesterol 53.1 mg, Fat 16.4 g, Fiber 2.2 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 330.1 mg, Sugar 5.2 g

ITALIAN NACHOS



Italian Nachos image

Make and share this Italian Nachos recipe from Food.com.

Provided by TishT

Categories     European

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb fresh lasagna noodle
1 cup pasta sauce
3 cups vegetable oil, for frying
1 teaspoon dried Italian seasoning
kosher salt
2 cups mozzarella cheese, shredded

Steps:

  • Cut the lasagne noodles into large trangular"chip" shapes.
  • Pour the pasta sauce into a small saucepan and set over low heat to warm while you make the nachos Heat the oil in a large frying pan over medium high heat.
  • Fry the pasta chips in batches without crowding until crisp and golden, 2-3 minutes.
  • Remove the chips from the oil with a slotted spoon and drain on paper towels.
  • Sprinkle the hot chips with the Italian seasoning and coarse salt to taste. On a platter, layer the chips with the shredded mozzarella cheese.
  • Heat in oven or microwave until the cheese is melted and bubbly Serve the nachos immediately, with the warm pasta sauce for dipping.

Nutrition Facts : Calories 2092.2, Fat 179.5, SaturatedFat 29.3, Cholesterol 45.5, Sodium 621.4, Carbohydrate 95.2, Fiber 5.3, Sugar 9.3, Protein 28.4

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