Rotel Beef Pasta With Parmigiano Reggiano Recipes

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ROTEL BEEF PASTA WITH PARMIGIANO-REGGIANO



Rotel Beef Pasta With Parmigiano-Reggiano image

I concocted this one last night, in an attempt to use ingredients I had on hand. It turned out to be a hit!

Provided by LibbyAnne

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb corkscrew macaroni
1 lb ground beef
1 tablespoon garlic salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon onion powder
1/2 teaspoon chili powder
3 garlic cloves, minced
1 (8 ounce) can tomato sauce
1 (10 ounce) can rotel
1/4 cup parmigiano-reggiano cheese

Steps:

  • Brown ground beef in large skillet over medium-high heat.
  • Add minced garlic and continue to cook for 3 or 4 minutes.
  • Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.
  • Add Rotel and tomato sauce to beef and garlic.
  • Add garlic salt, black pepper, onion powder and chili powder. Simmer on medium-low for 10 minutes.
  • Combine beef mixture with pasta and top with freshly grated parmigiano-reggiano. Enjoy!

Nutrition Facts : Calories 483.6, Fat 13.6, SaturatedFat 5.2, Cholesterol 53.8, Sodium 505.1, Carbohydrate 62.6, Fiber 3.3, Sugar 3.8, Protein 26.5

BAKED PASTA WITH CREAM AND PARMIGIANO REGGIANO



Baked Pasta With Cream and Parmigiano Reggiano image

from Fine Cooking #62. Just like fettucine alfredo but with minimal work! My whole family loves this and it's quick and easy for weeknight cooking. I usually make this in one large casserole dish rather than 4 individual ones and bake for 12 minutes or so. Serve with a Caesar salad and breadsticks for an easy and satisfying dinner.

Provided by jenpalombi

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/4 cups heavy cream
3 ounces parmigiano-reggiano cheese, freshly grated (1 generous cup)
kosher salt
fresh ground white pepper
8 ounces dried ziti pasta
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • Heat the oven to 500°F In a large pot, bring 3 quarts of water to a boil. In a large bowl, combine the cream with all but 2 Tbs. of the cheese, 1/4 teaspoons salt, and white pepper to taste.
  • When the water is boiling, salt it generously and add the ziti. Undercook the pasta slightly so that it's a bit toothier than al dente, 1 to 2 minutes less than the package directions. Drain well.
  • Add the pasta to the cream mixture. Divide among four individual shallow ceramic gratin dishes (6 to 8 inches wide). Sprinkle with the remaining cheese and dot with the butter.
  • Bake until the pasta is bubbly and hot and the edges begin to brown, about 10 minutes. Don't overbake or the sauce may separate. Let rest for 3 to 5 minutes before serving.

Nutrition Facts : Calories 607.9, Fat 40, SaturatedFat 24.7, Cholesterol 132.6, Sodium 395.3, Carbohydrate 45.4, Fiber 1.8, Sugar 1.1, Protein 17.1

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