Pasta

Teresa's Classic Cheese Lasagna with Sun Dried Tomato Ketchup

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Ingredients

Teresa's Classic Cheese Lasagna with California Sun Dried Tomato Ketchup

Prep | 30 min  Total Time | 2 hrs   Servings | 8

2 bottles of Traina California Sun Dried Tomato Ketchup
2 cans 29 oz tomato sauce
4 tsp garlic powder
2 tsp onion powder
4 tsp Italian seasoning
½ medium white onion, diced
4 cloves garlic, diced
3½ lbs lean ground beef
16 oz box lasagna pasta
60 oz shredded cheddar jack cheese
Ricotta Cheese, half of a container
Powdered chicken bouillion, to taste
Cooking Oil

Directions

Preheat oven to 350°

Bring a large pot of lightly salted water to a boil. Then cook pasta per instructions on box.  Drain and set aside.

Sauce

Mix Traina California Sun Dried Tomato Ketchup, tomato sauce, garlic powder, onion powder, Italian seasoning in a bowl.

Meat Mixture

Sauté ground beef in a pan with diced garlic, diced onion, oil and chicken bouillon flavoring.


Assembly

In a 9 x 13 baking dish, add a bit of oil.  Add a little ground beef mixture to prevent pasta from sticking to the dish.

Add a layer of pasta to cover the area of the dish. 

Spread Ricotta Cheese on pasta. 

Add a layer of the meat. 

Next add a layer of the sauce. 

Finally, layer the shredded cheese on the sauce. 

Repeat layers from pasta to cheese two more times.  When finished cover with foil.

Bake at 350° for 1 ½ hours.

Posted by: Traina Foods

Warm Pasta, Sausage, Sun Dried Fruit & Nuts

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Ingredients

Warm Pasta, Sausage, Sun Dried Fruit & Nuts

Prep Time | 15 min   Total Time | 30 min   Servings 4

½ lb pasta
1 tbsp olive oil
1 lb loose turkey sausage
½ onion, diced
1 can chicken broth
1 tbsp butter
½ lb baby spinach leaves
½ cup Traina Bakers Fruit Medley
½ cup chopped, toasted walnuts
¼ cup minced parsley
¼ cup minced basil
¼ cup grated Parmesan cheese

Directions

While the pasta is cooking, add olive oil to a sauté pan.   When the oil is hot, sauté turkey sausage until browned.  Remove sausage from pan and add diced onion and sauté for 4 minutes until onion becomes translucent.  Add garlic and continue cooking for 3 minutes. 

Slowly add chicken broth and sausage to the pan.  Simmer for 5-7 minutes until sauce begins to thicken, stir in butter. 
Turn off the heat.

Cook pasta, drain (reserving some water).

Add the spinach to the sauté pan, then top with hot pasta.  Stir well, cooking the spinach with the hot pasta.  Toss mixture with sun dried fruit, walnuts, herbs and top with cheese.  Add pasta water to the sauce if neede.  Serve hot.

Posted by: Traina Kitchens

Pasta with Sun Dried Tomatoes & Tuna Sauce

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Ingredients

Pasta with Sun Dried Tomatoes & Tuna Sauce
PREP | 10 min   TOTAL TIME | 30 min   SERVINGS | 3-4

½ lb pasta, cooked (water reserved)
3 tbsp olive oil
2 tbsp capers
¼ tsp red pepper seeds
6 anchovies
1 large shallot, minced
½ cup Traina Sun Dried Tomatoes, diced
5 cloves garlic, minced
1 cup dry white wine
1 lb cherry tomatoes, halved (pulp removed)
3 cans tuna, drained (juice reserved)
Juice of ½ lemon
4 basil leaves, shredded
Salt & Pepper
Parmesan

Directions

While pasta is cooking, make the sauce.

Sauce

Heat oil in a sauté pan.  When hot, add capers, red pepper, shallot, anchovies, Traina Sun Dried Tomatoes and garlic.  Sauté until garlic is fragrant and just beginning to brown, about 5 minutes.

Slowly add white wine, scraping up brwon bits from the bottome of the pan.  Add cherry tomatoes, and simmer to break down the tomatoes. Allow sauce to thicken.

Add tun and tuna juice and/or pasta water, if needed.

Turn off the heat.  Add lemon juice, basil and seasoning.  Serve immediately

Posted by: Traina Foods

Quick Linguini with Sun Dried Tomatoes - Clam Sauce

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Ingredients

Quick Linquini with Sun Dried Tomato - Clam Sauce
PREP | 10 min   TOTAL TIME | 25 min   SERVINGS | 2-4

1/2 lb pasta, cooked al dente
3 tbsp olive oil
1 shallot, minced
5 garlic cloves, minced
1/2 tsp dried red pepper, crushed
2 tsp dried oregano
1 cup white wine
1/2 cup fresh lemon juice
1/2 cup Traina Sun Dried Tomatoes, julienne-cut (refreshed, then drained)
1 tbsp butter
2 cans minced clams, drained (reserve juice)
1/2 cup parsley, minced
salt & freshly ground pepper

Directions

Add olive oil to a large skillet over medium-high flame.  When oil is heated, add shallot and saute 5 minutes until shallot is translucent and beginning to brown on edges.   Add garlic, red pepper and oregano.  Cook an additional 3 minutes before adding the white wine.

Stir, scaping up bits of onion, garlic and herbs.  Reduce wine by half before adding lemon juice and sun dried tomatoes.  Over low heat, stir in the cold butter and add minced clams.  Add some reserved clam juice if desired.  Heat until clams are warmed through, 3-5 minutes.

Add with lingini and parsley, salt and pepper.

Posted by: Traina Foods

Pasta with Green Kale, Golden Raisins and Red Sun-dried Tomatoes

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Ingredients

4 cups cooked pasta (Italian orecchiette is a good choice)
¼ cup oil
3 cloves garlic, minced
2 shallots, minced
1 T Worcestershire
1 bunch green kale
1 cup chicken broth plus ½ cup kale cooking liquid
¼ cup Traina sun-dried Tomatoes
¼ cup Traina Golden Raisins
¼ cup toasted, chopped almonds or toasted pine nuts
½ cup Parmesan, grated
Salt, fresh ground pepper to taste

Directions

Trim bottom off kale stalk, discard. Loosely shred leafy greens from stalk and dice top 3” of stalk. Retain shredded leaves and diced pieces. Cook Kale stems in boiling water until barely tender. Drain and retain liquid.

Heat olive oil in a sauté pan.  Add shallots to pan and sauté for 3 minutes until shallot becomes translucent. Add garlic and cook an additional minute or two.

Add kale and continue to sauté until greens wilt. Add Worcestershire and some broth if needed to wilt kale.

Add raisins and sun-dried Tomatoes. Adjust liquid and cook down until slightly thickened. Add sauce to hot pasta. Top with grated Parmesan and nuts.

Posted by: Traina Kitchens

 

 

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