St Louis Blues Pasta Recipes

ST. LOUIS BLUES PASTA

Steps:

• Cook pasta according to pasta directions, drain. Meanwhile, cook bacon in large skillet until crisp. Remove from pan, crumble and reserve bacon. Pour off all but 1 tablespoons bacon drippings.
• Sauté garlic and onion in remaining drippings. Sprinkle with salt. Add collard greens and stir to coat collard greens with bacon drippings. Add chicken broth. Cover pan and simmer until collard greens are tender but not mushy, about 15 minutes. Stir in vinegar and hot pepper sauce.
• Mix collard greens and panjuices with the cooked pasta. Sprinkle with parmesan cheese and chopped bacon.

ADRIANA'S PASTA PIE

Steps:

• Read directions all the way through first********* Meat Crust: Mix ground beef, parsley, bread crumbs, onion, eggs, 1/2 cup parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl very gently.
• Do not overmix.
• Put mixture into lightly greased 10-inch pie plate or 11" x 7" casserole dish.
• Shape crust so that it's about 1" thick.
• Tomato Basil Sauce:.
• In large pot, cook garlic and red pepper flakes in oil on low heat for 4 minutes only.
• Add tomatoes, paste, water, 1 1/2 teaspoons salt, 1 teaspoon black pepper, sugar and basil leaves.
• Bring to boil.
• Reduce to low heat.
• Add chunk of Romano cheese and cook for 1 1/2 hours.
• Filling:.
• Preheat oven to 350 degrees Fahrenheit.
• Mix the filling (3 cups cooked pasta, 1/2 pound mozzarella, 1/2 pound provolone, 1/2 cup parmesan cheese and 2 cups tomato basil sauce) in a bowl.
• Scoop into meat crust.
• Bake for 1 1/2 hours.
• Let cool for at least 15 minutes.
• Top each slice with tomato basil sauce and sprinkle with Parmesan cheese.

THE BEST BAKED MOSTACCIOLI

Steps:

• Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, a good pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the ground beef and sausage; cook, breaking up the meat with a wooden spoon, until crumbled, golden brown and no longer pink, about 8 minutes. Add the garlic, tomato paste, 1/2 teaspoon oregano, crushed red pepper flakes (if using), 1 teaspoon salt and several grinds of black pepper; cook, stirring, until the garlic is tender and the tomato paste is thoroughly combined, 1 to 2 minutes. Add the crushed tomatoes, parsley sprigs and 1/4 cup water and stir to combine. Bring to a simmer, then cover partially with a lid and reduce the heat to medium low. Cook, stirring occasionally, until the sauce has thickened slightly and the flavors have melded, about 15 minutes. Taste and adjust the seasoning with salt and black pepper.
• Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions, stirring occasionally, until al dente. Drain well.
• Meanwhile, stir together the ricotta, 1/4 cup of the Pecorino Romano, the egg, remaining 1/4 teaspoon oregano, pinch of salt and a couple grinds of black pepper in a medium bowl until smooth and combined; set aside.
• Preheat the oven to 350 degrees F and lightly grease the bottom and sides of a 9-by-13-inch baking dish with olive oil. Once the meat sauce is finished cooking, remove the parsley sprigs and discard. Stir in the al dente mostaccioli until well coated.
• Transfer half of the pasta and sauce to the prepared baking dish, then spread the ricotta mixture on top in an even layer with a rubber spatula or small offset spatula. Top with the remaining pasta and sauce, followed by the mozzarella, then the remaining 3 tablespoons Pecorino Romano.
• Cover the baking dish with foil and bake until heated through, about 20 minutes. Remove the foil and bake until the cheese is completely melted and the sauce is bubbling at the edges, 10 to 15 minutes more. Sprinkle with chopped parsley. Let rest for about 5 minutes before serving.

ST. LOUIS ORIGINAL BAKED MOSTACCIOLI

Steps:

• Brown sausage and ground beef in a skillet, set aside.
• In a large sauce pan (4 qt.) or dutch oven combine all sauce ingredients and meats. Simmer over medium heat for 20-30 minutes, stirring occasionally.
• Cover between stirring.
• In a large pot cook pasta per package directions to al dente stage. Do not over cook. Drain pasta, return to pot, but not to heat. Place 1/2 of sauce recipe in with pasta and stir until combined.
• Add 1 cup of Parmesan cheese and stir to combine.
• In a large baking dish place approximately 1/4 of the sauce recipe in the bottom of the pan.
• Add pasta/sauce mixture to baking dish.
• Bake at 350 for 30 minutes. Remove from oven and top with remaining cheeses. return to oven for 5 minutes.
• Increase oven temperature to Broil and watch constantly until cheese is bubbly and spotted with golden brown spots.

ST. LOUIS PASTA HOUSE SALAD RECIPE

Steps:

• Prepare lettuce in salad bowl. Chop artichoke hearts and hearts of palm. Add to salad, along with sliced onion and pimento. In separate bowl, mix the oil, vinegar, and Parmesan cheese. Pour over salad, serve immediately.

ST. LOUIS TOASTED RAVIOLI

Steps:

• Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
• In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
• In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.