(Closed) NEED A WARM PASTA DISH – STAT!

• Sweet Melissa
• 9 years ago

• Wedding: October 2013

I make a macaroni and cheese with artichoke hearts and pancetta that I think would be pretty good with your sliders.

• lefeymw
• 9 years ago

being as its summer something lighter.

I would do a roasted tomato and pea (or asparagus) sauce ziti.

Roasted Tomato and pea Summer Pasta

Serves 5-6

Roasted Tomatoes

roasted grape or cherry tomatoes

olive oil

salt

pepper

sauce (simmer till thickened then add tomatoes and toss with pasta)

olive oil

garlic cloves, minced

balsamic

chicken broth

corn starch

peas

• Sking
• 9 years ago

• Wedding: October 2011

What about mostaccioli? Unless you’re trying to have something vegetarian, then you could do it without the sausage. Or, something like this summer vegetable pasta: http://www.epicurious.com/recipes/food/views/Pasta-Shells-with-Summer-Vegetable-Sauce-232309

Because how fun would shell pasta be at the beach?

• MsJeep23
• 9 years ago

• Wedding: May 2011

You could warm up some pesto and mix it in with cooked pasta, add some parmesan cheese and olive oil. This is my latest recipe obsession (actually I think I shared it on the hive before too LOL), it’s really easy.

• hanaleilove
• 9 years ago

• Wedding: October 2010

Maybe a penne pomodora pasta…similar to others suggested! Just use olive oil, red and yellow tomatoes, garlic, basil, and fresh parmesan. Easy and meat free!

• Mrs.ChubbyBunny
• 9 years ago

• sailor
• 9 years ago

• Wedding: April 2010

This is my favorite pasta recipe ever.  Fusilli with lemon cream sauce and baby arugula, grape tomatoes, and parmesan cheese.

http://www.foodnetwork.com/recipes/ina-garten/lemon-fusilli-with-arugula-recipe/index.html

• hollygowedding
• 9 years ago

• Wedding: September 2012

This thread just made me so hungry haha

• linguo42
• 9 years ago

• Wedding: February 2011

Conchiglioni! You can stuff these things so many different ways. Easy to serve, easy to eat as an hors d’oeuvre. My local Italian restaurant does these served with pesto and marinara sauces, with an arugula salad on top and balsamic reduction.

• pasquel
• 9 years ago

• Wedding: July 2011

What about a pasta station with a few different kinds of pasta and different sauces and people can do what they would like with it.

• Sweet Melissa
• 9 years ago

• Wedding: October 2013

• mwitter80
• 9 years ago

• Wedding: December 2010

I make this and it’s great for a buffet style reception, because of laying the lasagna flat you roll it up. So people will just be able to pick up the lasagna rolls with tongs 🙂

You can really change this up too if you wish. I substitute the mushrooms for shredded chicken 🙂 You can just multiply this really easy and make a ton of it.

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola sauce. 

• 6 cremini caps, cleaned with a damp towel and finely chopped in food processor
• 1 small yellow-skinned onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• Salt and pepper
• 1/4 teaspoon ground nutmeg or the equivalent of freshly grated
• 2 cups part skim ricotta
• 1lb curly edge lasagna noodles, cooked 
• 1 cup fat free chicken broth
• 8 ounces Gorgonzola, crumbled
• 1/2 cup (3 turns around the pan) heavy cream
• 1 to 1 1/2 cups shredded mozzarella

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.

Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.

Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.

Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese.