Pasta Recipes

1/2 box ( 8 oz / 227g ) Notta Pasta Fettuccine 2 Tbsp butter 1 medium onion, diced 10 oz package sliced mushrooms 1 tsp salt and fresh ground pepper to taste 2 - 6 oz cans solid white tuna, water packed 1 Tbsp plus 1 tsp cornstarch 1 - 3 oz package cream cheese 2 cups whole milk 1 cup frozen peas, thawed 2 cups crushed potato chips or 2 cups shredded cheese

1 Put a large pot of salted water on to boil for pasta. Preheat oven to 400F. Oil a shallow casserole dish. 2 Melt butter in a large skillet over medium-high heat. Add onions and saut? 2 minutes. Add mushrooms, salt and pepper. Saut? until mushrooms are lightly caramelized and soft, stirring occasionally. 3 While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside. 4 Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat. 5 Mix in peas and tuna, separating tuna into bite size flakes. 6 Stirring frequently, boil Pasta for 5 minutes, or until al dente. Don't over cook. Drain pasta, and briefly rinse. Toss with sauce. Season to taste. 7 Pour into casserole dish. Bake 10 minutes. Top with potato chips or cheese and bake 10 minutes more, or until bubbly around edges

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box ( 1 lb / 454g ) Notta Pasta Fettuccine 1 stick (8 Tbsp) melted butter, divided 1 pt (454g) sour cream 1 lb (454g) small curd cottage cheese 1 cup sugar 6 eggs 1/2 tsp salt 1 can (8 oz / 227 g) crushed pineapple in its own juice 1/2 tsp vanilla extract 1/4 cup cinnamon sugar

1 Preheat oven to 350 F (180 C), with rack in middle. Grease baking dish with one tablespoon of the melted butter. 2 Cook Pasta in a large pot according to instructions, watching times carefully. Pasta should be tender (not mushy) but slightly firm, al dente. Drain and quickly rinse in cold water. Drain again, return to pot and toss with 2 tablespoons of the melted butter. 3 In a large bowl, beat the sour cream, cottage cheese, sugar, eggs, salt and remaining butter until smooth. Mix in the undrained pineapple and vanilla. 4 Add Pasta to bowl and mix well. Pour mixture into buttered baking dish, spreading evenly. 5 Sprinkle top with the cinnamon sugar. Bake 60 to 65 minutes or until set (firm to the touch) and cooked through. Let kugel rest for 10 minutes before cutting. Serve warm.

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1 box ( 1 lb / 454 g ) Notta Pasta Fettuccine 4 Tbsp butter 1 small onion, minced 3 Tbsp potato starch* 3 cups whole milk 1 tsp salt 1/2 tsp fresh ground pepper 1/2 tsp dried thyme leaves 1 bay leaf 2 & 1/2 cups shredded sharp cheddar cheese 1/2 cup shredded Parmesan *Potato starch is found in the baking aisle or Jewish food section of the grocery store.

Gluten Free Baked 'Mac & Cheese' Send to friend Add to my favorites Free Recipe Club Printer friendly version Now comfort food can be gluten-free! Ingredients: Find us in the Pasta or Natural Foods Aisle 1 box ( 1 lb / 454 g ) Notta Pasta Fettuccine 4 Tbsp butter 1 small onion, minced 3 Tbsp potato starch* 3 cups whole milk 1 tsp salt 1/2 tsp fresh ground pepper 1/2 tsp dried thyme leaves 1 bay leaf 2 & 1/2 cups shredded sharp cheddar cheese 1/2 cup shredded Parmesan *Potato starch is found in the baking aisle or Jewish food section of the grocery store. Directions: 1 Put a large pot of salted water on to boil for pasta. Butter a 9"X13" baking dish. Preheat broiler to high. 2 Melt butter in a medium sized saucepan over a low heat. Add onion and cook until soft. Add potato starch and whisk until incorporated. 3 Add milk, salt, pepper, thyme and bay leaf. Whisk constantly until thickened and smooth. Bring sauce just to a boil and add cheddar and parmesan. Stir until cheeses are melted. 4 Remove bay leaf and keep cheese sauce on low heat, stirring occasionally. 5 Meanwhile, cook Notta Pasta in boiling water for 4 minutes. Time carefully. Drain 6 Pour Notta Pasta back into pot and mix in cheese sauce. Combine well. 7 Pour 'Mac & Cheese' Notta Pasta into prepared baking dish. Broil for 3 to 5 minutes or until top is lightly browned.

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