Mediterranean Pasta Torte Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

Steps:

• Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
• Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes. Sprinkle with cucumber.
• Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours but no longer than 48 hours.
• When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.

Steps:

• 1. Roll out each bread loaf, on lightly floured surface, into a 12-inch circle. Fit one dough into a 9-inch springform pan, allowing edges to overhang.
• 2. Drain all the liquid out of the canned ingredients and get out excess moisture in spinach and red pepper strips, with paper towels. Set aside.
• 3. Saute the mushrooms using a nonstick skillet for 5-8 minutes. Drain.
• 4. Layer in this order: 1/2 Salami All Mushrooms All Olives 1/2 Cheese 1/2 Ham All Spinach All Peppers 1/2 Salami 1/2 Ham All Artichokes 1/2 Cheese
• 5. Brush egg mixture on overhanging pastry edges. Top the torte with remaining round shaped bread dough. Fold overhanging edges over top pastry, crimping as necessary to seal. Brush top with remaining egg mixture.
• 6. Bake at 350 degrees, on bottom oven rack, for 30 minutes. Cover the top with aluminum foil and bake additional 15-20 more minutes.
• 7. Cool in pan on a wire rack. Remove sides of pan. Cut into wedges. Serve

Steps:

• Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
• In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
• Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
• Invert the torta onto a platter. Cut into wedges and serve at room temperature.

Steps:

• 1. Preheat oven to 350. Coat 8 or 9 inch springform pan with vegetable cooking spray. Place 1 tortilla in bottom of pan. Spread tortilla with 3 tablespoons spinach. Top with about 2 tablespoons of each: Feta, Roasted peppers, tomato, French Fried Onion rings and 2 teaspoons of olives.
• 2. Repeat to make 3 more layers. Place remaining tortilla on top; coat with vegetable cooking spray. Bake 25 minutes or until heated through.
• 3. Sprinkle with mozzarella cheese and remaining onions; bake 5 minutes or until onions are golden. Cut into wedges to serve.
• Makes 8 appetizers or 4 main dish servings.

Steps:

• 1. Heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish and 14x12-inch sheet of foil with nonstick cooking spray. Set aside. In Dutch oven or large saucepan, cook ziti to desired doneness as directed on package. Drain return to Dutch oven. Cover to keep warm.2. Meanwhile, in medium saucepan, combine eggplant, onion, tomato sauce, cinnamon and oregano mix well. Bring to a boil. Reduce heat to low simmer 10 to 15 minutes or until onion and eggplant are crisp-tender, stirring frequently.3. In another medium saucepan, combine 1/2 cup of the milk, flour, salt and pepper mix with wire whisk until smooth. Stir in remaining 1 1/2 cups milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil and stir 1 minute. Remove from heat.4. In medium bowl, beat eggs gradually add half of the hot milk mixture to beaten eggs, stirring constantly. Stir egg mixture back into mixture in saucepan. Add cheese mix well. Add to cooked ziti toss gently to coat evenly. Place half of ziti mixture in sprayed dish. Spoon tomato sauce over ziti. Top with remaining ziti mixture. Cover tightly with sprayed foil.5. Bake at 350°F. for 35 to 45 minutes or until casserole is bubbly.6. In small bowl, combine bread crumbs and melted margarine mix well. Sprinkle over top bake uncovered for an additional 5 minutes. Let stand 5 minutes before serving.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 390 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 4 g 20% * Cholesterol: 85 mg 28% * Sodium: 740 mg 31% * Total Carbohydrate: 61 g 20% * Dietary Fiber: 4 g 16% * Sugars: 11 g * Protein: 17 g * Vitamin A: 20% * Vitamin C: 15% * Calcium: 25% * Iron: 20% * Dietary Exchanges: 3 1/2 Starch, 1 1/2 Vegetable, 1/2 Lean Meat, 1 Fat or 3 1/2 Carbohydrate, 1 1/2 Vegetable, 1/2 Lean Meat, 1 Fat

Steps:

• Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).
• Line a 5 cup mold or a 8-1/2 x 4-1/2 x 2-1/2 loaf pan with plastic wrap. Spoon 1/3 of the cream cheese mixture in bottom of mold. Smooth top with spatula. Spread tomatoes over cheese layer. Spoon hummus over tomatoes; then sprinkle cucumbers over hummus.
• Spoon another cup of cheese mixture over cucumbers; smooth out. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over the olives; smooth out. Bang filled mold on counter to pack down the torte.
• Cover and refrigerate at least 24 hours, but no more than 48 hours.
• When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.