Tallerini Cheesy Italian Pasta Recipes

CHEESY ITALIAN PASTA

Steps:

• In a large skillet or frying pan, add ground beef and onions and cook until brown, then add minced garlic and cook for an additional two minutes.
• Add tomato sauce, tomato paste, diced tomatoes, Rotel, beef broth, and seasonings, stir, cover, simmer while pasta is cooking.
• Cook pasta in boiling water for 10 minutes, drain and add to meat mixture. Stir until combined.
• Finally, add sour cream and shredded cheese. Mix well and serve.

CHEESY ITALIAN PASTA

Steps:

• Cook the pasta according to the package directions. Drain and set aside.
• Cook the bacon until crisp. Place the bacon on paper towels. Crumble when cooled off.
• Add 6 Tablespoons bacon grease to a large saucepan. Cook the onions in the bacon grease 2-3 minutes.
• Pour in the tomatoes, garlic, oregano, juice, milk, basil, and red pepper. Simmer and cook for about 10 minutes.
• Stir the crumbled bacon, sausage, pasta, and peas into the tomato mixture. Top with the cheese and cover until melted. Serve immediately.

TALLERINE

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain well.
• Meanwhile, in a large skillet cook meat with seasoning salt, black pepper, and garlic powder until brown. Add the cans of Mexican-style corn, tomatoes with green chilies and mix well.
• Pour mixture into casserole dish prepared with butter spray. Arrange sliced processed cheese food on top. Cover with aluminum foil.
• Bake in a preheated 375 degree F(190 degrees C) oven for 20 to 30 minutes. Stir and serve.

TALERINI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add the noodles, and cook until tender, about 7 minutes. Drain, and return to the pot.
• Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease. Stir in the tomato sauce, corn and olives. Season with chili powder. Stir the beef mixture in with the noodles. Pour into a 9x13 inch baking dish. Top with Cheddar cheese.
• Bake for 20 minutes in the preheated oven, until the cheese is melted.

MY GRANDMOTHER'S TALLERINI

Steps:

• Brown meat w/onion. Season w/Tony's (use less if you're using soup mix, which already has salt).
• Add soup and water and corn. Bring to a boil.
• Add noodles and cook on medium heat for 7 minutes. .
• Add cheese and simmer until melted.

TALLERINA CASSEROLE

Steps:

• Brown ground beef with chopped onion until beef is thoroughly cooked and onion is soft and translucent. Drain fat.
• Place DRY noodles in bottom of 9x13 pan.
• Spread ground beef mixture evenly across the noodles.
• Drain 2 cans of corn and spread in pan on top of ground beef.
• Open tomatoes, but DO NOT drain. Layer in pan evenly, breaking tomatoes up slightly so that the tomatoes are evenly dispersed.
• Cut Velveeta cheese into 8 thick slices and layer on top of casserole. You can substitute other processed cheese loaf-type cheese, but be aware that some do not melt well on this casserole, so I always use Velveeta.
• Bake 45-60 minutes at 350 degrees (no need to preheat oven) until cheese is melted and brown.
• Noodles will be cooked and soft - infused with the flavors of the ingredients. Enjoy!