Collection of recipes from family & friends

Archive for the ‘Pasta’ Category

Homemade Noodles

This recipe comes from Grammie Braday and was handed down verbally


  • Eggs
  • Flour
  • Salt (optional)


  1. Beat 2 to 3 eggs in a bowl with a fork until well mixed
  2. Add a little bit of flour at a time to your egg mixture until you reach a dough consistency
  3. Add a dab of salt if desired
  4. Spread flour on your surface, then roll out dough with rolling pin
  5. Noodles will about double in size when cooked, so keep this in mind as you cut your noodles
  6. Noodles can be dried, but they do not have to be

Zucchini Alfredo


5 Large 

Zucchini (about 2 ½ lbs.) 

¾ Cup 

Half-and-half or light cream 

1 tsp. 


½ Cup 

Parmesan Cheese, finely shredded 

2 to 3 

Garlic Cloves, minced 


Black Pepper, coarsely ground 

2 Tbsp. 

Olive Oil 


Nutmeg, ground 

8 oz.

Cream Cheese, cubed & softened 


Parmesan Cheese, finely shredded 


  1. Cut zucchini in half crosswise. Cut lengthwise into ¼-inch slices, and then lengthwise into long, thin strips about ¼-inch wide (resembling strips of fettuccine). You should have about 8 cups. In a large colander toss the zucchini with the salt. Allow to drain for 1 hour. Rinse and drain. Pat dry.
  2. In a 12-inch skillet cook the zucchini and garlic in hot oil over medium-high heat for 2 to 4 minutes or until crisp-tender. Transfer mixture from skillet to a large bowl.

In the skillet heat the cream cheese and half-and-half over medium-low heat until smooth. Stir in the ½ cup Parmesan cheese. Stir in zucchini; heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg, and additional Parmesan cheese.

Stuffed Manicotti


1 Lb. 

Mild Pork Sausage 

15 Oz. 

Ricotta Cheese 

2 – 15 Oz. Cans 

Tomato Sauce, Italian 

3 Cups 

Mozzarella Cheese, Shredded 

1 – 6 Oz. Can 

Tomato Paste 


¼ Cup 


1 Tsp. 

Parsley Flakes 

½ Tbsp.  

Brown Sugar 


Grated Parmesan Cheese


Manicotti Noodles, cooked, rinsed and drained 


  1. Brown sausage in a large saucepan and drain.
  2. Remove and set aside half the sausage.
  3. Stir tomato sauce, paste, water and brown sugar into remaining sausage.
  4. Simmer for 15 minutes.
  5. Meanwhile, in a medium bowl, combine other half of sausage, ricotta, 2 Cups Mozzarella, egg and parsley.
  6. In a 9″ x 13″ pan, pour 1/3 sauce mixture.
  7. Stuff manicotti noodles w/ ricotta mixture and place in pan.
  8. Pour remaining sauce over noodles.
  9. Top with remaining mozzarella and parmesan cheese
  10. Bake at 350º for 20 minutes.


Pasta Salad (Greek ‘N Twirls)


12 Oz. Rainbow Twirls Pasta ½ Cup Olive Oil
1 Cup Feta Cheese, Crumbled 2 Tbsp. Lemon Juice
½ Cup Black Olives, Chopped 1 Clove Garlic, Minced
¾ Cup Radishes, Sliced 1 Tsp. Oregano
¼ Cup Green Onions, Sliced
1 Cucumber, Peeled & Sliced


  1. Cook twirls according to package directions.
  2. Toss twirls, cheese, olives, radishes, green onions, and cucumber together.
  3. Mix all other ingredients together and then toss with twirls mixture.
  4. Add salt and pepper to taste.

Creamy Chicken Marsala w/ Angel’s Hair Pasta

This recipe comes from Mom.


Boneless, Skinless Chicken Breasts 



Garlic Clove, minced 

2 Tbsp. 

Olive Oil 

1 Pkg. 

Alfredo Sauce 

2 Cups 

Mushrooms, sliced 

¼ Cup 

Marsala or White Wine 

Red Bell Pepper, cut in strips

9 oz. 

Angel’s Hair Pasta 



  1. Brown chicken on all sides in oil in a large skillet. Remove from skillet.
  2. Cook & stir vegetables and garlic in same skillet over medium heat for 4-5 minutes or until tender.
  3. Stir in alfredo sauce and wine.
  4. Add chicken. Cover, reduce heat to low and simmer for 20 minutes.
  5. Season with salt and pepper.
  6. Prepare pasta as directed on package.
  7. Serve chicken breasts and sauce over pasta.

Garnish with chopped fresh parsley.