Elbow Parmesani Recipes

CLASSIC CREAMY PASTA SALAD

Steps:

• Start off by making the creamy salad dressing. In a small bowl combine the mayonnaise, sour cream, Dijon mustard, salt, and pepper. 
• Then dice up the red onion, celery, and bell pepper. You can speed the process up by using a vegetable chopper.
• Now cook the pasta according to the package or al dente. Once the pasta is cooked, pour out into a colander and quickly rinse it with cold water to stop the cooking process. 
• Then add the pasta, chopped vegetables, and creamy dressing into a large bowl and toss to combine. Here you can add additional salt according to your liking. Serve chilled.

ELBOW PARMESANI

Steps:

• Cook macaroni according to pkg. directions.
• Steam veggies.
• Bring half and half to boil in 12-16 inch skillet.
• Reduce heat and simmer for 5 minutes stirring constantly.
• Remove from heat.
• Add warm macaroni and veggies (including tomato) to half and half in skillet.
• Toss well and then add butter and seasonings and parmesan cheese.
• Toss again and serve hot.

BAKED ELBOWS WITH ZUCCHINI TOMATO AND PARMESAN

Steps:

• Cook the macaroni in plenty of boiling salted water.
• Meanwhile melt the butter in a wide skillet; add onion. Saute 15 minutes.
• Add zucchini; saute 5 more minutes.
• Stir in tomatoes, parsely and garlic. Simmer, uncovered, for 5 minutes.
• Stir in ricotta, milk, Romano and 1 T of the Parmesan.
• Combien the cooked elbows with the sauce.
• Pour into a 1 1/2 quart baking dish. Sprinkle with remaining cheese.
• Bake at 350 until top is lightly browned, about 20 minutes.