Category Archives: Pasta

Cottage and Swiss Lasagna

Posted on August 18, 2021 by tbuzzee

To paraphrase Persian mathematician and poet Omar Khayyam: “A pan of lasagna, a glass of decent Pinot, and thou” still more than holds up all these many years later. Especially if the lasagna is one of my faves, a slightly … Continue reading →

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Two Pigs and a Cow Pasta Sauce

Posted on August 17, 2021 by tbuzzee

This is a riff on my regular “fix” for bottled spaghetti sauce, though I have readjusted the seasonings a bit, and added a dab o’ nice champagne vinegar at the end to finish it off. It worked a treat on … Continue reading →

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Brown Rice Pasta With Veggies and Peanut Sauce

Posted on August 11, 2021 by tbuzzee

With a fair number of friends and family needing to be gluten-free; I am always in search of tasty alternatives to traditional menu staples, like pasta. So, when I came across some bronze cut Italian brown rice pasta, of course … Continue reading →

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Jardinière Salad

Posted on June 29, 2021 by tbuzzee

Coming up on one of the biggest summer holiday weekends, I figure it is time to talk, once again, about pasta salad. But, not just another, everyday, macaroni and mayo pasta salad, nope. This salad, actually a refugee from the … Continue reading →

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Chow Mein

Posted on May 7, 2021 by tbuzzee

I picked up a couple of boxes of gluten-free brown rice spaghetti noodles to try out for when we have friends and family over who need G-F options and, well, it was pretty decent; Italian bronze cut and all that, … Continue reading →

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Meatloaf Pasta Sauce

Posted on March 23, 2021 by tbuzzee

Yeh, sure – most folk have more than likely turned leftover meatloaf into a spaghetti sauce of some sort, but… What about if we start with the meatloaf mixin’s to make a sauce? The original version of this recipe, from … Continue reading →

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Zucchini and Spinach Pasta Casserole

Posted on March 10, 2021 by tbuzzee

The nice folk at Food Network call this a “creamy zucchini and spinach pasta bake” – and it is. But. Because I used a shredded Italian cheese blend that included Parmesan, it cannot be called vegetarian. If, however,  you go … Continue reading →

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Hawaiian-Style Pasta Salad

Posted on February 25, 2021 by tbuzzee

I came across a discussion about Hawaiian Macaroni Salad, and it looked interesting enough that I wanted to try it. But. Apparently, there are rules. Certain friends will be wicked pleased to know that pineapple and ham are not to … Continue reading →

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Slow Cooker Ravioli Casserole

Posted on February 15, 2021 by tbuzzee

Happy Presidents’ Day! And what could be more all-American for such an all-American holiday than a slow cooker ravioli casserole? Frozen ravioli (you don’t even need to thaw the suckers!), semi-home made pasta sauce loaded with ground beef and pork … Continue reading →

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Parfait! Jardinière Salad

Posted on January 22, 2021 by tbuzzee

Sure and all, pasta salad is a staple for summer meals, but it is also quite nice on a cold winter’s evening – and this pasta salad has a wee, tiny bit extra… Macaroni and cheese (Kraft Dinner), and Catalina … Continue reading →

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