Cook pasta according to package instructions.
During last 2 minutes of cooking add the asparagus.
Drain pasta& asparagus, rinse in cold water.
Whisk together the mayo, Italian dressing, vinegar& pepper.
When cool, in a large bowl, stir the pasta& asparagus with 1/2 cup dressing and remaining ingredients.
Cover and refrigerate for several hoiurs.
Just before serving stir in the remaining dressing.
Cook and drain the pasta according to package directions (add the food coloring to the pasta cooking water).
Mix the vinegar, sugar and spices; heat to boiling.
Add the onion, cucumber and oil; mix all with the cooked and drained pasta.
Chill for several hours until serving.
Cook pasta; cool.
Pour blended mixture over pasta.
Cool overnight.
Prepare pasta according to package directions.
Drain.
In large pan, heat butter and cream on low heat.
Do not boil.
Add pasta, cheese, parsley, salt, pepper and garlic powder.
Toss gently to coat.
Serve immediately.
Makes 6 to 8 servings.
Bring a large pot of lightly salted boil water to a boil. Cook mostaccioli pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well.
Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased, 9x13 inch casserole dish.
Bake at 325 degrees F (165 degrees C) for 20 minutes, or until very hot.
NOTE: USE MOSTACCIOLI PASTA OR LARGE ELBOW MACARONI (I USE SAFEWAY BRAND MOSTACCIOLI). DO
In a pan with a little olive oil fry bacon. Take bacon out when done and save the bacon grease.
Saute onions until soft in the bacon grease.
Add the prosciutto, parsley and cognac. Take pan off the stove and light with a match to flame, this burns the alcohol out of the pan.
When flame burns out add tobasco sauce, heavy cream, basil, butter and sauce.
Let simmer while the pasta is cooking.
When pasta is done, drain and pour cognac sauce over it. Add your favorite cheese on top.
Cook mostaccioli until al dente in boiling
Cook pasta according to package directions, drain.
Crumble sausage into Dutch oven.
Cook over medium heat until no longer pink; drain.
Stir in the spaghetti sauce and pasta.
In a bowl, combine the egg, riccota cheese and mozzarella cheese.
Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with the cheese mixture and remaining pasta mixture.
Cover and bake at 375 degrees for 40 minutes.
Uncover; top with Romano cheese.
Bake 5 minutes longer or until heated through.
75 degrees F.
Prepare mostaccioli as directed on package, rinse
Cook mostaccioli according to package directions.
Drain and rinse in cold water.
In a medium saucepan, melt margarine.
Stir in flour until blended.
Add milk.
Cook until thickened, stirring constantly.
Stir in Parmesan cheese, salt, garlic powder, thyme and nutmeg.
In a large bowl, combine mostaccioli, cheese sauce and broccoli.
Spoon into 12\" by 9\" baking dish.
Sprinkle Swiss cheese over top.
Bake at 375 degrees for 10- 15 minutes until heated through.
hours,
boil mostaccioli pasta as directed on package in
ente\" style. While Pasta is cooking, preheat oven to
ater to a boil; add mostaccioli and cook, stirring occasionally, until
ater to a boil for pasta and cook according to directions
ven to 350 degrees; Cook pasta according to package directions for
Cook pasta according to package directions.
Drain; keep warm.
Meanwhile, in a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
Add tomatoes, salt, black pepper, and, if desired, red pepper.
Cook and stir over medium-high heat for about two minutes or until the tomatoes are warm and release some of their juices.
Stir in spinach, heat just until greens are wilterd.
To serve, top pasta with tomato mixture; sprinkle with parmesean cheese.
Cook mostaccioli as directed on box.
Brown and drain ground beef.
Mix sauces, seasonings and 2 cups of cheese in with meat and add to pasta.
Mix well.
Put into 13x9 pan and sprinkle 1 cup of cheese on top.
Bake uncovered at 350 degrees for approximately 35 minutes.
Serves:
10-12.
Cook mostaccioli and chicken according to package directions.
Meanwhile, in a large bowl, combine cheddar cheese, sour cream, ricotta, pesto, half and half, and Parmesan cheese.
Chop chicken and drain pasta.
Add to cheese micture.
Toss to coat.
Transfer to two gresed 11X7 baking dishes (dishes will be full).
Combine bread crumbs and butter. Sprinkle over top of casseroles.
Bake, uncovered, at 350 for 25-30 min or until heated through and golden brown.
uite done 8 oz. Barilla Mostaccioli pasta.
Drain.
Place all