Pantry Pasta Tex Mex Style Recipes

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TEX-MEX PASTA



Tex-Mex Pasta image

After a recent surgery, I wasn't able to stock up on groceries. One night, I looked in my pantry and created this. The results were fabulous! -Michele Orthner, Lethbridge, Alberta

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

2 cups uncooked spiral pasta
1 pound ground beef
1 jar (16 ounces) salsa
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Mexican cheese blend, divided

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through. , Drain pasta; stir into meat mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Cover and bake until cheese is melted, 15-20 minutes.

Nutrition Facts : Calories 585 calories, Fat 28g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1241mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

PANTRY PASTA



Pantry Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 13

1/2 whole red onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup chicken stock or white wine
1/3 cup assorted olives, pitted and roughly chopped
1 whole jar artichoke hearts, halved
2 cloves garlic, minced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces pasta, cooked al dente and drained
2 to 3 tablespoons jarred pesto
1/2 cup fork-chunked feta
3 tablespoons dry-toasted pine nuts

Steps:

  • Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
  • Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.

PANTRY PASTA 2.0



Pantry Pasta 2.0 image

In this update to her classic pantry pasta recipe, Ree uses Calabrian chiles, sundried tomato pesto, basil and Parmesan. The key to this dish is to use whatever you have on hand - experiment and enjoy!

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 whole yellow onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup vegetable stock
1/3 cup jarred Calabrian chilies, roughly chopped
One 14-ounce jar hearts of palm, sliced into 1/2-inch rounds
2 cloves garlic, minced
Salt and freshly ground black pepper
8 ounces bowtie pasta, cooked al dente and drained
2 to 3 tablespoons jarred sun-dried tomato pesto
1/4 cup grated Parmesan cheese
5 to 6 basil leaves, torn

Steps:

  • Add the onions into a skillet with the olive oil over medium heat. Sauté for 5 minutes until translucent, then add the diced tomatoes, vegetable stock, chilies, hearts of palm, and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally until the sauce thickens and reduces slightly.
  • Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the Parmesan. Garnish with basil.

PANTRY PASTA



Pantry Pasta image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 10

/2 pound, or 8 ounces, fusilli, spaghetti, or linguini
1 to 2 chicken or beef bouillon cubes, optional
1 (16-ounce) can tomatoes or 3 to 4 fresh tomatoes, chopped
1/2 to 3/4 cup half and half or milk
1/8 to 1/4 cup grated parmesan cheese
1 large onion, sliced
2 to 3 cloves garlic, chopped
Pinch of red pepper flakes
Oil
Vegetables in pantry, cut into bit size pieces, we used cauliflower

Steps:

  • Cook pasta in boiling water with bouillon cubes for flavor. Add salt to water if omitting bouillon. Cook until "al dente".
  • Heat 2 tablespoons oil in saute pan, add onions and then garlic. Add cauliflower (or other vegetables in pantry), for 2 to 3 minutes. Salt and pepper to taste. Add your tomatoes and simmer for 2 to 3 minutes. Add half and half or milk, grated cheese and red pepper flakes to taste and simmer for 45 minutes. Adjust seasonings. Ladle over pasta or toss together and serve

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