Recipes

[Imaoldhippie]

I have always used the medium shells for macaroni dishes.  For a couple of years now the medium shells are usually gone at my local Walmart.  I have been using the small shell.  I was not too happy but you got to do what you got to do.

I have found the the small shells do not soak up as much of the liquid as the medium or large shells.  I made a pot of goulash and it is remaining nice and moist.  I have found too that my mac and cheese does not get as dry either.

A lot of you may already know this or have figured it out too.  Just thought I would pass this along.  I am going to use the small shells from now on.

[twinsister]

@Imaoldhippie - I prefer the small shells, but recently I couldn't get them and had to buy the medium shells. They were OK in macaroni dishes, but for soup I like the small.

I read this week that Ronzoni will no longer be offering Pastina, because it is not that popular anymore.  Very surprised since it has been around for so long and is popular especially among Italian-Americans.   When I was little, my mother would always make me pastina when I was sick. So good!

[cindyNC]

I love pasta.  Because of diabetes, we use Barilla Protein + .  I emailed the company with a suggestion that they make lasagna noodles. 

[ECBG]

@Imaoldhippie 

Good to know, many thanks.  I don't allow myself a lot of pasta, but I could drown in this recipe!  Our 6 yr old grandson named it.

Cooking less is more!

The  Oh! My! Mac and Cheese

 Doubled, it will fit a 9 x 13.  One recipe does a

9 x 9.

Reheats like a dream!  I loved it so, I took it home in a baggie!!!

4 C hot small macaroni noodles (8 oz uncooked)

2 C (8 oz) shredded sharp cheddar cheese

1 C cottage cheese

3/4 C sour cream

1/2 C milk 

2 Tbsp grated fresh onion

1  1/2 tsp butter, melted

1/2 tsp salt

1/4 tsp pepper

1 large egg, lightly beaten

Cooking Spray

Topping

1/4 C dry bread crumbs

1 Tbsp butter, melted

1/2 tsp paprika (optional for extra flavor)

2 C shredded sharp cheese

Preheat oven to 350 degrees.

Combine first 10 ingredients, stir well.

Pour into sprayed casserole.

Spread 2 cups shredded cheddar cheese over top of casserole.

Mix butter, breadcrumbs, and paprika

Spread on top of casserole

Cover with foil.

Bake 350 for 45 minutes.

Uncover and bake 10 minutes or until bread crumbs are browned.

Six one cup servings

[Jaspersmom]

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@twinsister wrote:

@Imaoldhippie - I prefer the small shells, but recently I couldn't get them and had to buy the medium shells. They were OK in macaroni dishes, but for soup I like the small.

I read this week that Ronzoni will no longer be offering Pastina, because it is not that popular anymore.  Very surprised since it has been around for so long and is popular especially among Italian-Americans.   When I was little, my mother would always make me pastina when I was sick. So good!

---

I live on Long Island and grew up eating pastina.  My friends (all Italian-Americans) and I were just having a discussion about Ronzoni's decision to stop making pastina.  Ronzoni was taken over by 8th Avenue Food and Provisions last year and it reported sales of pastina were low, so they're discontinuing it. Anyone who grew up in this area knows pastina and probably had lots of it during their childhood, especially when they were sick.  Great comfort food.  

[Desert Lily]

I've always used pastina in homemade soup. I'm disappointed that it's being discontinued.

[twinsister]

@Jaspersmom - I'm a native New Yorker and all my friends grew up eating pastina too.  I hope they reverse their decision.

[Imaoldhippie]

@ECBG ...............Many thanks for the recipe, sounds delicious.  I will definitely try it.