Cheeseburger Pasta

Ingredients
1 pound of pasta cooked – penne or similar
1 pound of ground beef
3/4 cup of milk
1/2 teaspoon of garlic powder
2 cups of cheddar cheese
1 teaspoon of pepper
1/2 teaspoon of salt
1/4 cup of parmesan cheese

Instructions
Brown beef in a medium size skillet – Add salt and pepper. Drain fat.
In a medium sauce pan – over medium- low heat add milk and cheese – mix till cheese is melted. Add Parmesan cheese and mix.
Add cheese sauce to beef and mix.
Add cooked pasta to skillet and mix well.
Enjoy!

Roast Pumpkin And Chicken Pasta

Ingredients

Serves: 2

• 2 cups pumpkin, diced
• 1 chicken breast
• 1 clove garlic
• small handful Italian parsley
• small handful grated parmesan
• 1/2 – 3/4 cup cream
• juice of 1/2 a lemon
• salt and pepper
• 2 tablespoons olive oil
• 2 cups penne or similar pasta

 

Preparation method

Prep: 15 minutes | Cook: 40 minutes

 

1.Preheat the oven to 200 degrees. Prepare pumpkin, finely dice garlic and parsley.

 

2.Toss pumpkin in half of the oil and roast for 30 minutes or until tender and golden. Season chicken with salt and pepper and add to oven for the last 15-20 minutes.

 

3.Shortly before the pumpkin is finished, boil salted water for the pasta and heat oil in frypan. Add pasta to water when the pumpkin and chicken are nearly finished. Fry garlic in pan over medium heat, then turn down to low heat.

 

4.Add pumpkin to garlic, stirring. Add parsley and slowly stir in the cream. Pumpkin should go a little mushy and blend with the cream. Add lemon juice.

 

5.Shred or chop up chicken. When pasta is ready, stir the parmesan and chicken into the pumpkin mixture and season with salt and pepper.

 

6.Drain pasta and combine with pumpkin mixture. Serve with a little extra parmesan and a sprinke of pepper.

Turkey And Ricotta Pasta Bake

Ingredients

Serves: 8

• 500g ricotta cheese
• 250g grated mozzarella cheese
• 2 cloves garlic, minced, or more to taste
• 1 pinch salt and ground black pepper to taste
• 500g whole-wheat penne
• 500g turkey mince
• 400g spaghetti sauce

 

Preparation method

Prep: 15 minutes | Cook: 45 minutes

 

1.Preheat an oven to 150 degrees C.

 

2.Stir the ricotta cheese, mozzarella cheese, garlic, salt and pepper in a bowl; set aside on counter to allow to come to room temperature.

 

3.Bring a pot of water to a boil; cook the penne in the boiling water until cooked through yet firm to the bite, about 11 minutes. Drain and transfer to a large mixing bowl.

 

4.While the pasta cooks, place a frypan over medium heat. Crumble the turkey into the frypan; cook and stir until the turkey is completely browned. Drain and add to the pasta.

 

5.Spread 2 tablespoons of the spaghetti sauce into the bottom of a 20x30cm baking dish; stir the rest of the spaghetti sauce into the pasta and turkey mixture. Spoon about half of the pasta mixture into the baking dish; top with the cheese mixture and spread into an even layer. Spread the remaining pasta mixture over the cheese layer. Cover with aluminium foil if desired.

 

6.Bake in the preheated oven until slightly brown on top, about 30 minutes.

Cheese And Garlic Macaroni

Ingredients

Serves: 8

• 300g macaroni
• 65g butter
• 1/2 cup minced onion
• 1 1/2 tablespoons minced garlic
• 1/4 cup (30g) plain flour
• 1/2 cup cream
• 1 1/2 cups (375ml) milk
• 1/2 teaspoon dry mustard powder
• 1 cup grated Parmesan cheese
• 250g cream cheese, cubed
• 1 cup grated Swiss cheese
• 2 cups grated sharp Cheddar cheese
• salt and pepper to taste
• 1/2 cup bread crumbs
• 1/2 cup grated Parmesan cheese

 

 

Preparation method

Prep: 40 minutes | Cook: 55 minutes

 

1.Preheat oven to 190 degrees C. Lightly grease a 20x30cm baking dish.

 

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.Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion and cook for 3 minutes until it begins to soften. Add the garlic and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour and cook, stirring constantly for 5 minutes.

 

4.Stir in the cream and milk and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni.

 

5.Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.

 

Chicken Lasagne

Ingredients

Serves: 9

• 8 sheets lasagne
• 3 tablespoons butter
• 1/2 cup chopped green capsicum
• 1/2 cup chopped onion
• 2 tins condensed cream of chicken soup
• 3/4 cup (190ml) milk
• 2 cups grated processed cheese
• 1 green chilli, chopped finely
• 1 tablespoon of minced garlic
• 3 cups diced, cooked chicken meat
• 1/2 cup grated Parmesan cheese
• 450g cottage cheese

 

Preparation method

Prep: 30 minutes | Cook: 45 minutes

 

1.Cook lasagne in a large pot of boiling water until done. Rinse and drain. Set aside.

 

2.In a medium saucepan, saute capsicum and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, garlic, cheese, and chilli.

 

3.Place half of the lasagne in a 20x30cm baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.

 

4.Bake 180 degrees C for 45 minutes.

Pasta With Roasted Potatoes And Cauliflower

Ingredients

Serves: 8

• 500g small potatoes
• 1 medium onion, cut into chunks
• 6 cloves garlic
• 2 teaspoons of chilli flakes
• 1/3 cup water
• 1/2 cup extra virgin olive oil
• 1 pinch salt and pepper to taste
• 1 small head cauliflower, cut into florets
• 250g penne pasta
• 1/2 cup grated Parmesan cheese for topping

 

Preparation method

Prep: 15 minutes | Cook: 55 minutes

 

1.Preheat oven to 190 degrees C. Line a medium baking pan with heavy duty aluminium foil and spray foil with cooking spray.

 

2.Place potatoes in the prepared pan. Mix with onion, garlic, and chilli flakes. Drizzle with 1/3 cup water and 1/4 cup olive oil. Season with salt and pepper. Seal pan with aluminium foil.

 

3.Bake potatoes 30 minutes in the preheated oven or until tender. Remove foil, mix in cauliflower and drizzle with remaining oil. Cover and continue baking 15 minutes. Increase oven temperature to 220 degrees C, remove foil and continue baking 10 minutes, or until potatoes are crisp and cauliflower is lightly browned.

 

4.Bring a large pot of lightly salted water to a boil. Place pasta in the pot. Cook for 8 to 10 minutes until al dente and drain.

 

5.In a large bowl, gently toss the potato mixture with the cooked pasta. Serve topped with Parmesan cheese.

pork sausage and capsicum casserole

Ingredients

Serves: 3

• 6 links pork sausage
• 1 large red capsicum, chopped
• 1 large orange capsicum, chopped
• 1 large yellow capsicum, chopped
• 1 large onion, diced
• 1/2 cup tomato sauce
• 3/4 cup (180ml) hot water
• salt and pepper to taste

Preparation method

Prep: 10 minutes | Cook: 1 hour

 

1.In a large fry pan, brown sausage on medium heat. Remove from heat and cut into thirds.

 

2.In a 2-litre casserole dish, combine the sausages, capsicums, onion, tomato sauce and hot water. Mix together until well combined, and season with salt and ground black pepper.

 

3.Bake at 180 degrees C for 1 hour, stirring every 15 minutes.

prawn and artichoke linguine

Ingredients

Serves: 4

• 500g linguine
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 500g large prawns, peeled and deveined
• 400g artichoke hearts, drained
• 2 tablespoons lemon juice
• 2 teaspoons finely grated lemon rind
• salt and freshly ground black pepper to taste
• handful chopped fresh parsley

 

Preparation method

Prep: 20 minutes | Cook: 20 minutes

 

1.Cook pasta according to packet instructions; drain and set aside.

 

2.Sauté onion and garlic in oil for about 5 minutes. Add prawns to pan and cook for about 3 minutes. Stir in artichoke hearts, lemon juice, lemon rind, salt and pepper. Bring to the boil over high heat. Reduce heat to low; simmer covered for 4 to 5 minutes.

 

3.Toss with linguine and parsley. Serve immediately.

garlic chicken in puff pastry

Ingredients

Serves: 2

• 2 x 180g chicken breast fillets
• 2 sheets frozen puff pastry
• For the garlic butter:
• 60g butter
• 1 clove garlic, crushed
• 2 teaspoons finely chopped fresh parsley
• For the creamy garlic sauce:
• 10g butter
• 1 clove garlic, crushed
• 2 tbsp plain flour
• 300ml milk
• 1 tsp finely chopped fresh parsley

 

Preparation method

Prep: 10 minutes | Cook: 40 minutes

 

1.Preheat oven to 200 degrees C.

 

2.For the garlic butter: Mix together ingredients in a small bowl until smooth.

 

3.Cut a slit along the side of each chicken breast to make a pocket. Spoon garlic butter into pockets. Wrap each chicken breast in puff pastry. Cook on an oiled tray in the oven for 40 mins or until the pastry is puffed and golden.

 

4.Meanwhile, prepare the creamy garlic sauce: Melt the butter in a small saucepan over medium heat; add the garlic, cook for 1 minute. Stir in the flour and cook for 1 minute or until mixture bubbles. Gradually whisk in the milk; stir over medium heat until sauce bubbles and thickens. Stir in te parsley.

 

5.Serve the chicken parcels with the creamy garlic sauce.

roast vegetable and feta puff pastry tart

Ingredients

Serves: 4

• 1 onion, chopped
• 1 green capsicum, chopped
• 1 red capsicum, chopped
• 1 green chilli, seeds removed and chopped
• 1 clove garlic, chopped or crushed
• Freshly ground black pepper to taste
• 1 tablespoon extra virgin olive oil
• 200g feta cheese, broken up
• 1 sheet puff pastry
• 1-2 cans of tomato purée

 

Preparation method

Prep: 10 minutes | Cook: 30 minutes

 

1. Preheat oven to 200C.

 

2.Lightly oil a shallow baking dish.

 

3.Place onion, capsicums and garlic in prepared pan. Season with freshly ground pepper, and sprinkle a little olive oil over them. Roast in preheated oven for about 10 minutes.

 

4.When the vegetables are tender, remove from oven. Spread tomato purée evenly over the vegetables, and sprinkle with feta cheese.

 

5.Place pastry over vegetables.

 

6.Bake for 20 minutes or until pastry is golden brown. Remove from oven, place a tray over the dish, and then flip it upside down so that you have a puff pastry base with the vegetables on top. Serve immediately while the puff pastry is still crisp.