Recipies for Pasta

This is called Chilled noodles with Tahini Dressing INGREDIENTS 1 pound dry vermicelli pasta 3 tablespoons tahini 1/2 cup olive oil 2 tablespoons mayonnaise 1 tablespoon lemon juice 1 tablespoon water 2 cloves garlic, minced 1/4 teaspoon white sugar 1/4 teaspoon ground cayenne pepper 1/4 teaspoon garlic salt 1/4 teaspoon onion salt 1/4 teaspoon dried chives DIRECTIONS Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes. In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives. Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.

Try this : Creamy Baked Pasta A delicious pasta casserole, very attractive too. You can easily half it for a smaller family dinner. Ingredients: 2 pounds ground beef 2 cloves garlic, minced 2 cans (15 oz. each) tomato sauce salt and pepper 4 cups macaroni or other small pasta 1 package (8 oz.) cream cheese, softened 2 cups sour cream or plain yogurt 1/2 cup chopped green onion 2 cups grated Cheddar cheese Directions: In a large skillet, combine beef and garlic. Cook and stir over medium heat until browned. Drain fat. Add tomato sauce, salt and pepper. Bring to a boil, reduce heat and simmer 15 minutes. Cook pasta and drain. Spread in the bottom of a 4 quart casserole. Top with the meat sauce. In a medium bowl mix the cream cheese and sour cream or yogurt. Blend until smooth. Stir in green onions. Layer over the meat sauce. Top all with the Cheddar cheese. Bake at 350 degrees F. for 35 to 40 minutes, until casserole is heated through. Makes 8 servings.

German Lasagna: INGREDIENTS * 9 lasagna noodles * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.75 ounce) can condensed cream of chicken soup * 2 cups milk * 1 pound kielbasa * 1 (20 ounce) can sauerkraut, drained * 8 ounces shredded mozzarella cheese DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3. In a blender or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. Cut sausage in half lengthwise and slice thinly. 4. In a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut, half the sausage and a third of the cheese. Repeat. Top with remaining 3 noodles and remaining soup mixture. Cover with foil. 5. Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.