ITALIAN PASTA RECIPES - HOMEMADE PASTA RECIPES

If you want to make these Italian pasta recipes - it's something you will have to keep under lock and key because they are so good. You will be begged for these recipes.

In a dutch oven or stock pot, add the remaining half of the sauteed garlic mixture with the tomatoes, tomato paste, tomato sauce and water. Stir to mix.

Add the fresh mushrooms, garlic and onion powder, basil, parsley, brown sugar, salt, ground black pepper and crushed red pepper (if you are using it). Mix well and bring to a slow boil.

Reduce heat, add wine and simmer for 1 hour. Add the raw meatballs and simmer for another 45 minutes.

During the last 15 minutes of cooking, boil the noodles in 1 TBS of canola oil; drain. Serve with parmesan cheese on top.

Cover with foil and bake for 30-45 minutes, or until the casserole is bubbling around the sides of the dish.

More Italian pasta recipes...

This rich and creamy Italian pasta recipe will have them coming back for more.

HOMEMADE FETTUCCINE ALFREDO

1 lb homemade fettuccine
8 TBS homemade unsalted butter
1/2 cup fresh mushrooms, sliced
1/4 cup Romano cheese, grated
1/4 cup mozzarella cheese, shredded
1/2 tsp homemade garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp oregano

PREHEAT oven to 375 degrees and spray a shallow baking dish with oil.

Put the fettuccine on to cook in salted water. While the pasta is cooking, melt butter in a skillet and add the mushrooms, salt, pepper, oregano and garlic powder. Saute on low for 5 minutes.

When the fettuccine is al dente, drain and place it in the prepared baking dish. Toss with the Romano cheese and then stir in the butter and mushroom mixture. Sprinkle with mozzarella cheese and bake for 5 minutes, or until the cheese is melted but not browned.





Here's a delightful Italian pasta recipe with a twist. So rich and creamy; perfect with a salad and garlic bread.


SEAFOOD LASAGNA

1 pkg lasagna noodles (16oz)
2 TBS canola oil
1 garlic clove, minced
1 lb mushrooms (your favorite), sliced
3 cups homemade Alfredo sauce, recipe below
1 cup heavy whipping cream
1-1/2 lb fresh shrimp, peeled and deveined
1-1/2 lb fresh crab meat (imitation works great also)
20 oz ricotta cheese
1 egg, beaten
freshly ground black pepper
8 cups Italian cheese blend, shredded


PREHEAT oven to 350 degrees and lightly spray a 9x13 dish with vegetable oil.

Bring a large pot of salted water with 1 tablespoon of oil added to a boil and cook the lasagna noodles until al dente. Drain well and set aside.

Heat the canola oil in a large saucepan over medium and saute the garlic and mushrooms until tender. Add the homemade Alfredo sauce and whipping cream; mix well. Now add the seafood and simmer on low for 10 minutes. Meanwhile, in a small bowl, whisk the ricotta cheese with the beaten egg.

In the prepared baking dish, layer the lasagna as follows:
lasagna noodles, ricotta cheese mixture, seafood mixture and top with some of the shredded cheese. Repeat layers until all of the ingredients are used. SAVE 1/2 OF THE SHREDDED CHEESE FOR THE TOPPING.

Bake, uncovered, for 45 minutes. Cover with foil and bake another 15-20 minutes.

My secret to this rich and velvety sauce is the cream cheese. No, you can't taste it when it's done.

EASY ALFREDO SAUCE RECIPE

1/2 cup homemade unsalted butter
1 (8oz) pkg cream cheese
1 garlic clove, minced
1/2 cup Parmesan cheese, grated
1/2 cup Romano cheese, grated
pinch of nutmeg
1 cup half-and-half
1 cup milk
1/8 tsp freshly ground black pepper
1/4 tsp kosher salt or to taste

Melt butter in a heavy skillet on low and add the cream cheese and minced garlic; whisking while it is melting. Add the half-and-half and milk 1/2 cup at a time and whisk well after each addition.

Stir in the Parmesan and Romano cheese. When sauce thickens, take off the heat immediately. If it is too thick for your taste, just add a little more milk until you reach the desired consistency.

I have more than just Italian pasta recipes, check out the links below.