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Pasta : Rotini
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 Message 1 of 12 in Discussion 
From: MSN NicknameGenie·  (Original Message)Sent: 11/4/2007 6:21 PM
Recipes


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Reply
 Message 2 of 12 in Discussion 
From: MSN NicknameGenie·Sent: 11/4/2007 6:21 PM
From: <NOBR>NineMSN NicknameGenie·</NOBR>  (Original Message) Sent: 3/11/2007 12:48 PM
All-in-One Pot Saucy Pasta

1 lb. extra lean ground beef
1 medium onion, chopped
3 cups rotini pasta, uncooked
3-1/2 cups water
1 jar (26 oz.) spaghetti sauce (about 3 cups)
1 cup sliced mushrooms
1 cup chopped red peppers
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

BROWN meat large deep skillet; drain. Add onions; cook until tender.
ADD pasta, water and spaghetti sauce. Bring to boil; cover Reduce heat
to low; simmer 15 min., stirring occasionally. Add mushrooms and red
peppers; cook 5 min.
SPRINKLE with cheese.

Reply
 Message 3 of 12 in Discussion 
From: MSN NicknameGenie·Sent: 12/15/2007 3:52 AM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 12/11/2007 4:53 PM
Alfredo Rotini

15 ounces ricotta cheese
2 eggs, beaten
2 cups mozzarella cheese, shredded
3 tablespoons minced fresh parsley
1/2 teaspoon salt
pinch black pepper
12 ounces rotini, cooked and drained
28 ounces alfredo sauce

Preheat oven to 350F. In a medium bowl, combine ricotta cheese, eggs, 1 cup mozzarella cheese, parsley, salt and pepper; stir to mix well. In another bowl, combine hot cooked pasta and alfredo sauce. Layer half of pasta mixture in an 11 x 7 inch baking dish. Evenly layer with cheese mixture and remaining pasta mixture. Bake, covered, 35 to 40 minutes or until bubbly. Uncover; top with remaining mozzarella cheese. Bake 5 minutes or until cheese melts.

Reply
 Message 4 of 12 in Discussion 
From: MSN NicknameGenie·Sent: 5/2/2008 4:27 AM
From: <NOBR>MSN NicknameBettyGa1</NOBR> Sent: 4/30/2008 7:42 PM

Pasta with Pesto Sauce 
Serves 6


1 lb. dry pasta (Rotini, bowtie, etc.)
1 cup cottage cheese 
1/2 cup plain yogurt 
1 cup chopped cilantro 
1 tsp. Salt 
non-stick pan spray 
4 cloves garlic, minced 
1 small onion, thinly sliced 
1 yellow or red sweet bell pepper, thinly sliced 

Cook pasta in boiling salted water just until tender.

Combine cottage cheese, yogurt, cilantro and salt in a small food processor. Process 30 seconds or until well blended. 

Spray a small skillet and place over medium heat. Add garlic, onions, and pepper and cook until vegetables are slightly tender, about 3 to 4 minutes. 

Remove from heat. Drain pasta and toss with sauce and garlic in serving bowl. 


Reply
 Message 5 of 12 in Discussion 
From: MSN NicknameGenie·Sent: 6/12/2008 1:53 AM
From: <NOBR>MSN NicknameGenie·</NOBR>  (Original Message) Sent: 6/10/2008 5:17 PM
Quick & Cheesy Sausage Rotini



Prep Time: 10 min

Total Time: 25 min

Makes: 4 servings, 1-3/4 cups each



3 cups rotini pasta, uncooked

1 lb. Italian sausage links, cut into bite-size pieces

1 can (15 oz.) diced tomatoes, undrained

1 cup chopped onions (about 1 medium)

1/4 cup KRAFT Balsamic Vinaigrette Dressing

3/4 cup KRAFT Shredded Mozzarella Cheese, divided

COOK pasta as directed on package.

MEANWHILE, cook sausage in large nonstick skillet on medium-high heat 10

min. or until sausage is cooked through, stirring occasionally. Drain

sausage;

return to skillet. Add tomatoes with their liquid, the onions and dressing.

Cook 5 min. or until onions are crisp-tender, stirring occasionally.

DRAIN pasta. Toss with the sausage mixture and 1/2 cup of the cheese.

Sprinkle with the remaining 1/4 cup cheese.



KRAFT KITCHENS TIPS

How to Cut Sausage Easily

Use clean kitchen scissors to easily cut sausage into pieces.

Reply
The number of members that recommended this message. 0 recommendations  Message 6 of 12 in Discussion 
Sent: 6/25/2008 3:43 AM
This message has been deleted by the manager or assistant manager.

Reply
 Message 7 of 12 in Discussion 
From: MSN NicknameGenie·Sent: 6/25/2008 3:44 AM
Cavatini

1 pound of hamburger
1 pound sausage
8 ounces of sliced pepperoni
8 ounces shredded mozzarella
1 box rotini or other curly pasta

Brown hamburger and sausage in a pan drain and put in a dutch oven add sauce and pepperoni bring to boil, turn down and simmer for an hour to an hour and a half. Add the mozzarella and simmer for half an hour. Cook pasta. Drain. Serve sauce over pasta with Parmesan cheese.

Reply
 Message 8 of 12 in Discussion 
From: MSN NicknameGenie·Sent: 6/26/2008 6:10 PM
From: <NOBR>MSN NicknameBettyGa1</NOBR> Sent: 6/24/2008 8:44 PM

Pasta with Pesto Sauce 
Serves 6


1 lb. dry pasta (Rotini, bowtie, etc.)
1 cup cottage cheese 
1/2 cup plain yogurt 
1 cup chopped cilantro 
1 tsp. Salt 
non-stick pan spray 
4 cloves garlic, minced 
1 small onion, thinly sliced 
1 yellow or red sweet bell pepper, thinly sliced 

Cook pasta in boiling salted water just until tender.

Combine cottage cheese, yogurt, cilantro and salt in a small food processor. Process 30 seconds or until well blended. 

Spray a small skillet and place over medium heat. Add garlic, onions, and pepper and cook until vegetables are slightly tender, about 3 to 4 minutes. 

Remove from heat. Drain pasta and toss with sauce and garlic in serving bowl. 


Reply
 Message 9 of 12 in Discussion 
From: MSN NicknameGenie·Sent: 6/26/2008 8:14 PM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 6/24/2008 9:07 PM
Alfredo Rotini

15 ounces ricotta cheese
2 eggs, beaten
2 cups mozzarella cheese, shredded
3 tablespoons minced fresh parsley
1/2 teaspoon salt
pinch black pepper
12 ounces rotini, cooked and drained
28 ounces alfredo sauce

Preheat oven to 350F. In a medium bowl, combine ricotta cheese, eggs, 1 cup mozzarella cheese, parsley, salt and pepper; stir to mix well. In another bowl, combine hot cooked pasta and alfredo sauce. Layer half of pasta mixture in an 11 x 7 inch baking dish. Evenly layer with cheese mixture and remaining pasta mixture. Bake, covered, 35 to 40 minutes or until bubbly. Uncover; top with remaining mozzarella cheese. Bake 5 minutes or until cheese melts.

Reply
 Message 10 of 12 in Discussion 
From: MSN NicknameGenie·Sent: 9/10/2008 3:36 AM
From: <NOBR>MSN NicknameGenie·</NOBR>  (Original Message) Sent: 9/9/2008 12:19 PM
Mushroom Bolognese



1 lb. rigatoni pasta

10 baby carrots (about 1/2 cup)

1 medium onion, quartered

1-1/2 tsp. olive oil

1 pkg. (5 oz.) sliced shiitake mushrooms

1-1/4 lb. ground turkey or beef

1/2 cup dry white wine

1 medium yellow squash, quartered lengthwise, sliced

1 jar (26 oz.) marinara sauce or your spaghetti sauce



1. Cook pasta in a large pot of lightly salted boiling water as package

directs, about 8 minutes.



2. Meanwhile put carrots and onion in a food processor; pulse until

finely chopped.



3. Heat oil in a large nonstick skillet. Add carrots, onion and mushrooms;

cover

and cook over medium-high heat, stirring often, 4 minutes or until almost

tender.



4. Add turkey/beef and saute, breaking up clumps, 3 minutes or until no

longer pink.

Stir in wine and squash; simmer 1 minute.



5. Stir in marinara sauce; bring to boil. Reduce heat and simmer 2 minutes or

until

squash is tender. Pour over drained pasta; toss to mix.



Serves: 6

Reply
 Message 11 of 12 in Discussion 
From: MSN NicknameGenie·Sent: 9/25/2008 7:35 PM
From: <NOBR>MSN NicknameGenie·</NOBR>  (Original Message) Sent: 9/23/2008 1:50 PM
Baked Rotini



Ingredients



1 pound ground beef

1 small onion, chopped

1 small green bell pepper, chopped

1 (28-ounce) can crushed tomatoes

1 (6-ounce) can tomato paste

1 (4.5-ounce) jar sliced mushrooms, undrained

1 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon dried crushed red pepper

8 ounces rotini, cooked

3 cups (12 ounces) shredded mozzarella cheese

Preparation

Cook first 3 ingredients in a large skillet over medium heat, stirring

until beef crumbles and is no longer pink; drain and return to skillet.



Stir in tomatoes and next 7 ingredients; bring to a boil. Reduce heat,

and simmer, stirring occasionally, 20 minutes. Stir in rotini and

cheese. Spoon into a lightly greased 13- x 9-inch baking dish.



Bake at 350° for 35 minutes.

Yield



Makes 8 servings

Southern Living, SEPTEMBER 2001

Reply
 Message 12 of 12 in Discussion 
From: MSN NicknameGenie·Sent: 10/14/2008 4:43 AM
From: <NOBR>MSN NicknameGenie·</NOBR>  (Original Message) Sent: 10/13/2008 2:07 PM
Cheesy Pasta and Lentils



Ingredients



1 1/2 cups dried lentils

1 onion, chopped

3 1/2 cups water

1/2 teaspoon salt

1/4 teaspoon pepper

2 (15-ounce) cans chunky garlic-and-herb tomato sauce

2 carrots, thinly sliced

2 celery ribs, sliced

1 green bell pepper, chopped

8 ounces rotini, cooked

2 tablespoons chopped fresh parsley

1 cup (4 ounces) shredded Cheddar cheese

Preparation

Bring first 5 ingredients to a boil in a Dutch oven over medium-high

heat. Cover, reduce heat, and simmer 40 minutes.



Add tomato sauce and next 3 ingredients; bring to a boil. Cover,

reduce heat, and simmer 20 minutes or until vegetables are tender.

Stir in pasta and parsley. Sprinkle each serving with cheese.

Yield



Makes 6 servings

Southern Living, NOVEMBER 1999

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