A Duet Of Pasta And Cheese Recipes

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Stir in the spaghetti sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain and rinse with cold water. Spoon half of shells into an ovenproof Dutch oven. Layer with half of the meat mixture. Spread with 1 cup sour cream; top with provolone cheese. Layer with remaining pasta, meat mixture and sour cream; top with mozzarella cheese., Cover and bake at 350° for 30-40 minutes or until bubbly and heated through.

Steps:

• Cook pasta according to package directions. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan., Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted.

Steps:

• Cook the spaghetti in boiling, salted water until al dente.
• Save about a quarter cup of the water when you drain the pasta.
• Meanwhile, sauté the garlic in the oil and butter until the garlic is soft.
• Add salt and pepper.
• Add the cooked pasta and the reserved cooking water to the pan.
• Cook for 1 or 2 minutes.
• You want the pasta to be golden and a little crispy.
• Add the cheese.
• Scramble the eggs lightly in a separate pan and add them to the pasta.
• Cook for another minute or so until the eggs are set to your comfort level (I like them a little dry, some people like them eggier).
• Sprinkle with parsley.