Recipes

9 Grain Greek Pasta Casserole

9 Grain Greek Pasta Casserole

Ingredients:

14 oz. Mrs. Miller’s 9 Grain Noodles

1/3 cup butter
1 sweet onion chopped
2 cloves garlic, minced
1 green pepper, diced

1/3 cup flour

3 3/4 cup milk
2 Tbsp. Tomato paste
1/4 tsp. salt
1/4 tsp. black pepper

12 oz. Feta cheese
1/3 cup Parmesan cheese
1/3 cup Kalamata olives pitted and slice
4 Tbsp. fresh dill, chopped
3/4 tsp. dried oregano

Directions:

Cook Noodles according to package instructions, rinse and drain. Set aside. Sauté butter, onion, garlic, and green pepper in a large skillet over med/high heat for 3-4 minutes. Add flour and cook 3 minutes. Next add milk, tomato paste, salt, and black pepper to skillet and bring to a boil, stirring often until thickened. Then mix with pasta. Add Feta cheese, parmesan cheese, olives, dill, and oregano to pasta. Stir well and transfer to a 9” x 13” pan. Bake covered at 350° for 30 minutes.

Herb & Walnut Spelt Pasta

Herb & Walnut Spelt Pasta

Ingredients:

16 oz. Mrs. Miller’s Spelt Noodles  

5 Tbsp. Olive Oil
3 Cloves Garlic
¾ cup Walnuts, chopped

2 Tbsp. fresh Oregano
2 Tbsp. fresh Thyme
2 Tbsp. fresh Parsley
1 cup Parmesan Cheese
½ tsp. Salt
¼ tsp. Black Pepper

Directions:

Cook Noodles according to package instructions. Rinse, drain, and set aside. Heat oil over medium heat in large skillet. Sauté garlic and walnuts in oil 2-3 minutes. Stir into pasta. Toss remaining ingredients with Pasta. Heat and serve.

Noodles with Turkey Sausage

Noodles with Turkey Sausage

Ingredients:

14 oz. Mrs. Miller’s 9 Grain Noodles
1 large bunch of fresh broccoli

12 oz. hot Italian turkey sausage*
2 Tbsp. Olive oil
1 medium red onion, chopped
1 pint of grape tomatoes, cut in half.
½ cup of chopped fresh basil
½ cup of grated Parmesan cheese

Directions:

Cook Noodles according to package instructions. Add broccoli to the boiling noodles during the last 3 minutes of cooking time. Drain, reserving ¼ cup of cooking water. Set aside. Slice turkey sausage about ½ inch thick. Cook in a 12-inch skillet in olive oil for 7-8 minutes or until browned evenly on both sides. Add red onion to sausage. Cook and stir for 2-3 minutes. Add tomatoes to sausage. Heat through. Stir noodles, broccoli, and ¼ cup reserved cooking water in to sausage mixture. Heat through. Add basil and Parmesan cheese and toss. 

Healthy Whole Wheat Pasta with Homemade Vegetable Sauce

Healthy Whole Wheat Pasta with Homemade Vegetable Sauce

Ingredients:

2 Tbsp. olive oil
1/2 cup chopped sweet onion
2 carrots, peeled and finely chopped
1 rib celery, finely chopped    
1 can (28 oz.) diced tomatoes with liquid
Salt and pepper to taste

14 oz. Mrs. Miller’s Whole Wheat Noodles
2 Tbsp. chopped fresh parsley
1 pinch red pepper flakes

Directions:

Heat olive oil in a large saucepan over medium heat. Add chopped onion, carrots, and celery and cook, stirring frequently until they begin to caramelize, about 12-15 minutes. Turn heat to low and cook until very soft, about 10-15 minutes more. Raise heat to medium. Add tomatoes and bring to a simmer. Cook, covered for 30-40 minutes. Add salt and pepper to taste.

Cook Noodles according to package instructions. Rinse and drain. Add sauce to noodles. Add parsley and red pepper flakes. Toss and serve with shredded Parmesan cheese.

Servings: 6      

Antipasto Salad

Antipasto Salad

Ingredients:

14 oz. Mrs. Miller’s 9 Grain Noodles
1/4 lb. salami, chopped
1/4 lb. Asiago cheese, diced
1/4 lb. Pepperoni, chopped
1 can (6 oz.) sliced black olives
1 red bell pepper, chopped
2 tomatoes, chopped

Dressing
2 pkg. (0.7 oz. each) Italian dressing mix
1/2 cup olive oil
1 1/2 Tbsp. dried oregano
1/4 cup grated Parmesan cheese
1/4 cup Balsamic vinegar
1 Tbsp. dried parsley
Salt and pepper to taste

Directions:

Cook noodles according to package instructions. Rinse with cold water and drain. Toss with 1 Tbsp. olive oil and set aside. Toss remaining ingredients with noodles in a large bowl.

Whisk together dressing ingredients in a small bowl and pour over noodle mixture. Toss to coat. Refrigerate several hours or overnight.

Servings: 8

Artichoke Asparagus Pasta Salad

Artichoke Asparagus Pasta Salad

Ingredients:

14 oz. Mrs. Miller’s Whole Wheat Noodles
3 cups fresh broccoli florets
1 can (14 oz.) water packed artichoke hearts, drained and chopped
2 cup fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup fresh parsley, finely chopped
3 cups chopped fresh spinach
1 can (6 oz.) sliced black olives

Dressing
1 cup grated Parmesan cheese
1/2 cup sour cream
1 pkg. (1 oz. powder) Spicy Ranch Dressing Mix
1 cup Mayonnaise
1/3 cup red wine vinegar
3/4 tsp. salt

Directions:

Cook noodles according to package instructions. Rinse with cold water and drain. Toss with 2 Tbsp. olive oil. Set aside. Add remaining ingredients to noodles and toss.

Whisk dressing ingredients all together in a medium bowl until smooth. Pour over pasta and vegetables; toss to coat. Refrigerate several hours before serving.

Servings: 12

Chicken & Bacon Pasta Salad

Chicken & Bacon Pasta Salad

Ingredients:

1 lb. Mrs. Miller’s Vegetable Mix NoodlesWhole Wheat Noodles, or your favorite Old Fashioned Egg Noodle cooked and drained
2 avocados, diced
4 Roma tomatoes, seeded and diced
1 cucumber, seeded and diced
¾ cup freshly grated Parmesan cheese
2 cooked chicken breasts, shredded
1 head broccoli, diced
½ red onion, diced
1 pkg. real bacon pieces
4 oz. can diced black olives

Dressing
1 Tbsp. Dijon mustard
¼ tsp. cayenne pepper
¾ cup red wine vinegar
1 tsp. ground black pepper
1 tsp. cumin
3 cloves garlic, minced
1 tsp. onion powder
¾ cup extra virgin olive oil
½ tsp. salt

Directions:

Combine ingredients in a large bowl. Whisk together dressing ingredients in a small bowl. Pour dressing over top of salad mixture. Toss well to combine. Serve at room temperature for best flavor.

Whole Wheat, Feta, Pecan Pasta Salad

Whole Wheat, Feta, Pecan, Pasta Salad

Ingredients:

8 oz. Mrs. Miller's Whole Wheat Noodles
1/2 cup coarsely chopped pecans*

1/2 cup crumbled feta cheese
1/4 cup diced red onion
1 ½ cups chopped baby spinach leaves

3 Tbsp. olive oil
3 Tbsp. red wine vinegar
1 clove garlic, minced (about 1/2 tsp.)
1 tsp. Dijon mustard
Salt and pepper to taste

Directions:

Cook Noodles according to package directions. Rinse with cold water and drain. In a dry sauté pan, toast the pecans on medium-high heat until they are fragrant, about two minutes. Set aside to cool. *You may use walnuts instead of pecans if desired.

Toss feta cheese, red onion, and spinach with the Noodles along with the cooled pecans.

Next mix together olive oil, red wine vinegar, garlic, mustard, salt and pepper in a small bowl. Then pour over noodle mixture and toss until well coated. Refrigerate.