Party Pasta Bowl Recipes

PASTA BOWL

Pasta Bowl image

This is fast food for a filling lunch. On a cold day, it is great to stop for a hot lunch and this one warms you down to your socks. I found this recipe in The Trailside Cookbook. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup dry pasta (250 ml, conchiole or macaroni)
1 green bell pepper
1 large tomatoes, finely chopped
1 onion, finely chopped
14 ounces kidney beans (400 g)
2 cups chicken broth (500 ml)
8 ounces chickpeas (235 g)
1 teaspoon Worcestershire sauce (5 ml)
1 teaspoon dried basil (5 ml)
1 garlic clove, finely chopped

Steps:

Save time by mixing together all the dry ingredients in one bag, and repacking the canned beans in plastic bags.
At Camp: Mix together all the dry ingredients in a large pan, cover and bring to a boil. Simmer for 15 minutes, stirring occasionally, until the pasta is al dente. You can add an extra 1/2 cup/125 ml pasta if you want to thicken the dish up.

Nutrition Facts : Calories 282.5, Fat 2.5, SaturatedFat 0.5, Sodium 864.1, Carbohydrate 51.6, Fiber 9, Sugar 5.8, Protein 14.4

PARTY PASTA BOWL

Party Pasta Bowl image

To prepare this dish ahead of time, assemble casserole 2-3 hours in advance, cover and refrigerate. When ready to serve, let stand at room temperature about 20 minutes then bake, uncovered, as recipe directs. A crown pleaser from Pampered Chef.

Provided by gailanng

Categories Meat

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 (16 ounce) package ziti pasta or 1 (16 ounce) package penne pasta
1 cup chopped onion
1 lb lean ground beef (90%)
3 garlic cloves, pressed
2 teaspoons dried italian seasoning mix
1 (48 ounce) jar spaghetti sauce
1 (14 1/2 ounce) can diced tomatoes, undrained
1 egg
1 (15 ounce) container part-skim ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup snipped fresh parsley
1/4 teaspoon ground black pepper
1/2 cup grated fresh parmesan cheese, divided
additional snipped fresh parsley

Steps:

Preheat oven to 350°F. Cook pasta according to package directions in Dutch (6-qt.) Oven; drain.
Meanwhile, chop onion. Place onion, ground beef and garlic pressed with in (12-inch) skillet. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink. Remove from heat; drain. Sprinkle with seasoning mix. Stir in sauce and tomatoes.
In bowl, lightly beat egg with whisk. Add ricotta cheese, 1 cup of the mozzarella cheese, parsley and black pepper. Grate Parmesan cheese; set aside 1/4 cup. Stir remaining Parmesan cheese into ricotta mixture.
To assemble casserole, place cooked pasta in a ovenproof baking bowl. Add 6 cups of the meat sauce; mix well. Spread ricotta mixture evenly over pasta. Top with remaining meat sauce. Bake 1 hour. Top with remaining mozzarella and Parmesan cheeses. Continue baking 10 minutes or until bubbly. Garnish with additional parsley.

Nutrition Facts : Calories 406, Fat 14.8, SaturatedFat 7.2, Cholesterol 71.4, Sodium 515.9, Carbohydrate 42.3, Fiber 3.5, Sugar 8.3, Protein 24.7

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