â€¢ 1 Box of pasta
â€¢ 1 Pint of tomato
â€¢ 1/4 Cup fresh basil leaves
â€¢ 20 Chopped and pitted kalamata olives
â€¢ 2 Cloves garlic
â€¢ 150 gm Crumbled feta cheese
â€¢ 30 ml Olive oil
â€¢ Black pepper to taste
How to make Greek Pasta:
â€¢ Cook pasta, rinse and strain it.
â€¢ Cut tomatoes into small pieces.
â€¢ Chop basil leaves and crush the garlic.
â€¢ Take a big bowl and combine all the ingredients with pasta, mix well.
â€¢ If pasta is little sticky, add a little olive oil with it, till easily mixable.
â€¢ Greek Pasta is ready to serve.
1 1/2 lb ground beef
1 can beef broth -(14 1/2 oz. can)
15 1/2 oz canned diced tomatoes
2 cup uncooked farfalle
2 cup thinly sliced zucchini
3/4 cup grated Parmesan cheese
In large skillet, brown ground beef over medium-high heat 6 to 8 minutes or until beef is no longer pink, breaking up into 3/4″ pieces.
Remove beef with slotted spoon; pour off drippings.
In same skillet, add broth, tomatoes and pasta, pushing pasta into liquid. Bring to a boil, reduce heat to medium. Cook, uncovered 15 minutes stirring frequently.
Add zucchini; continue cooking 5 minutes or until pasta is tender.
Return beef to skillet and stir in 1/2 cup cheese; heat through. Sprinkle with remaining cheese.
2 lbs. lean ground beef
1 crushed garlic clove
2 med. onions, chopped
1 (14 oz.) jar spaghetti sauce
1 (16 oz.) can stewed tomatoes
1 (8 oz.) can mushrooms, undrained
8 oz. shell macaroni
3 c. sour cream
1/2 lb. Provolone cheese
1/2 lb. Mozzarella cheese
Preheat oven to 350 degrees. Cook ground beef in large frying pan and drain. Add garlic, onions, spaghetti sauce, stewed tomatoes, and mushrooms. Simmer 20 minutes.
Meanwhile, cook macaroni al dente; drain and rinse with cold water. Pour 1/2 the macaroni into large, deep casserole and cover with 1/2 the tomato sauce. Spread 1 1/2 cups sour cream over that and top with 1/2 pound Provolone cheese. Repeat layers through sour cream.