Pasta Recipes - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

  • Baked Muffuletta Pasta

    Baked Muffuletta Pasta

    Friday, August 17 2018 5:56 AM EDT2018-08-17 09:56:36 GMT

    The Muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in New Orleans markets placed a mixture of broken green and black olives that were found on the bottom of olive barrels on loaves of round Italian bread known as "muffs."

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    The Muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in New Orleans markets placed a mixture of broken green and black olives that were found on the bottom of olive barrels on loaves of round Italian bread known as "muffs."

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  • Grilled Vegetable Lasagna with Ricotta-Tomato Sauce

    Grilled Vegetable Lasagna with Ricotta-Tomato Sauce

    Grilled Vegetable Lasagna with Ricotta-Tomato Sauce (Source: WAFB)Grilled Vegetable Lasagna with Ricotta-Tomato Sauce (Source: WAFB)

    I am crazy about lasagna and always looking for ways to enhance the dish and surprise my dinner guests with unlikely ingredients. I thought an array of grilled vegetables would be a great accompaniment to the dish.

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    I am crazy about lasagna and always looking for ways to enhance the dish and surprise my dinner guests with unlikely ingredients. I thought an array of grilled vegetables would be a great accompaniment to the dish.

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  • Crabmeat and Tomato Basil Sauce with Linguine

    Crabmeat and Tomato Basil Sauce with Linguine

    Crabmeat and Tomato Basil Sauce with Linguine (Source: WAFB)Crabmeat and Tomato Basil Sauce with Linguine (Source: WAFB)

    What a great Italian pasta dish!

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    What a great Italian pasta dish!

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  • Crawfish and Orzo Pasta Provençale

    Crawfish and Orzo Pasta Provençale

    Crawfish and Orzo Pasta Provencale (Source: WAFB)Crawfish and Orzo Pasta Provencale (Source: WAFB)

    To cook anything provencale style, it simply means Southern French or Mediterranean. Translated that means fresh, seasonal, and generally healthier.

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    To cook anything provencale style, it simply means Southern French or Mediterranean. Translated that means fresh, seasonal, and generally healthier.

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  • St. Joseph's Mushroom Spaghetti with Mudica

    St. Joseph's Mushroom Spaghetti with Mudica

    St. Joseph's Egg Spahetti with Mudica (Source: WAFB)St. Joseph's Egg Spahetti with Mudica (Source: WAFB)

    This recipe uses traditional Italian spaghetti with eggs as the protein. It is topped with Mudica, a mixture of Italian seasonings and bread crumbs which represents the sawdust of St. Joseph, a carpenter and the foster father of Jesus.

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    This recipe uses traditional Italian spaghetti with eggs as the protein. It is topped with Mudica, a mixture of Italian seasonings and bread crumbs which represents the sawdust of St. Joseph, a carpenter and the foster father of Jesus.

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  • Baked Striped Bass and Seashell Pasta

    Baked Striped Bass and Seashell Pasta

    Thursday, March 1 2018 9:25 PM EST2018-03-02 02:25:51 GMT

    I love baked pasta dishes especially when the dish contains fish fillets. This recipe allows you to enjoy a wonderful baked striped bass and a side dish of pasta cooked all in one.

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    I love baked pasta dishes especially when the dish contains fish fillets. This recipe allows you to enjoy a wonderful baked striped bass and a side dish of pasta cooked all in one.

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  • Cajun Mac & Cheese

    Cajun Mac & Cheese

    Who doesn’t love mac & cheese? Here in Bayou Country we have raised the bar on this classic dish by adding smoked sausage to the recipe thereby creating a new and exciting dish. Try it and you will be preparing it often for friends and family.

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    Who doesn’t love mac & cheese? Here in Bayou Country we have raised the bar on this classic dish by adding smoked sausage to the recipe thereby creating a new and exciting dish. Try it and you will be preparing it often for friends and family.

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  • Pasta with Sardines, Bread Crumbs and Capers

    Pasta with Sardines, Bread Crumbs and Capers

    This is a traditional Sicilian recipe usually made for the feast of St. Joseph. The bread crumbs symbolize sawdust to remind us of St. Joseph’s status as a poor carpenter.

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    This is a traditional Sicilian recipe usually made for the feast of St. Joseph. The bread crumbs symbolize sawdust to remind us of St. Joseph’s status as a poor carpenter.

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  • Tortellini with Italian Sausage, Fennel and Mushrooms

    Tortellini with Italian Sausage, Fennel and Mushrooms

    The Italians contributed many unique pasta and meat combinations to the Louisiana table. Often game sausages were substituted in this wonderful dish. Try adding smoked venison or Italian wild boar sausage to this recipe.

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    The Italians contributed many unique pasta and meat combinations to the Louisiana table. Often game sausages were substituted in this wonderful dish. Try adding smoked venison or Italian wild boar sausage to this recipe.

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  • Creamy Shrimp and Mushroom Pasta

    Creamy Shrimp and Mushroom Pasta

    This creamy shrimp and mushroom pasta is fast and easy yet filling and rich. The herbs, shrimp and mushrooms paired with the creamy Alfredo sauce is an ingenious marriage. An easy weeknight favorite!

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    This creamy shrimp and mushroom pasta is fast and easy yet filling and rich. The herbs, shrimp and mushrooms paired with the creamy Alfredo sauce is an ingenious marriage. An easy weeknight favorite!

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  • Crawfish-Stuffed Pasta Shells With Sauce Cardinale

    Crawfish-Stuffed Pasta Shells With Sauce Cardinale

    Here is a great example of the innovative Creoles using a seafood stuffing to create an interesting entrée. Normally this was done in either chicken or turban of trout. In this recipe, the crawfish is stuffed into Italian pasta shells, baked and topped with a delicious Sauce Cardinale.

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    Here is a great example of the innovative Creoles using a seafood stuffing to create an interesting entrée. Normally this was done in either chicken or turban of trout. In this recipe, the crawfish is stuffed into Italian pasta shells, baked and topped with a delicious Sauce Cardinale.

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  • Spaghetti with Fava Beans

    Spaghetti with Fava Beans

    Fava beans is a gift from the Italian immigrants to New Orleans in the 1860’s. They were prominent on the famous St. Joseph’s Altar of the Sicilians. Doesn’t it make perfect since that the fava beans would end up in the Italian family?

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    Fava beans is a gift from the Italian immigrants to New Orleans in the 1860’s. They were prominent on the famous St. Joseph’s Altar of the Sicilians. Doesn’t it make perfect since that the fava beans would end up in the Italian family?

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  • Mardi Gras Fried Chicken Pasta Salad

    Mardi Gras Fried Chicken Pasta Salad

    One of the greatest challenges faced when planning an outdoor patio party is determining the accompaniments to the main dish and whether they should be served hot or cold. Here in Bayou Country one characteristic of our Cajun and Creole dishes is that most may be served either way and still taste great! This treatment of leftover fried chicken is sure to win praises when added as a main ingredient to an otherwise simple pasta salad.

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    One of the greatest challenges faced when planning an outdoor patio party is determining the accompaniments to the main dish and whether they should be served hot or cold. Here in Bayou Country one characteristic of our Cajun and Creole dishes is that most may be served either way and still taste great! This treatment of leftover fried chicken is sure to win praises when added as a main ingredient to an otherwise simple pasta salad.

    More >>
  • Mama's Shrimp Spaghetti

    Mama's Shrimp Spaghetti

    The month of February is heart month, so I have revised some old recipes to make them a little healthier. By using this new recipe, I have cut the calories by 89, the fat by 11 grams and the saturated fat by 2 grams.

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    The month of February is heart month, so I have revised some old recipes to make them a little healthier. By using this new recipe, I have cut the calories by 89, the fat by 11 grams and the saturated fat by 2 grams.

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  • Fettuccine Alfredo with Crawfish and Andouille

    Fettuccine Alfredo with Crawfish and Andouille

    The addition of crawfish and andouille makes this Italian recipe a Bayou favorite.

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    The addition of crawfish and andouille makes this Italian recipe a Bayou favorite.

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  • Spicy Triple Sausage Pastalaya

    Spicy Triple Sausage Pastalaya

    Pastalaya is a popular version of jambalaya made with pasta instead of rice. This dish is wonderful for the Labor Day celebration or at tailgating parties.

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    Pastalaya is a popular version of jambalaya made with pasta instead of rice. This dish is wonderful for the Labor Day celebration or at tailgating parties.

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  • Crabmeat Fettuccine with 2 Sisters' Salsa

    Crabmeat Fettuccine with 2 Sisters' Salsa

    Fettuccine is Italian for “small ribbons” and is often used to describe the thin, flat ribbons of pasta. It is very popular in Roman and Tuscan cuisine. We adapted this recipe from 2 Sisters’ Salsa Company. The addition of their signature salsa as well as the crabmeat, guarantee to make this Italian classic a Bayou favorite.

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    Fettuccine is Italian for “small ribbons” and is often used to describe the thin, flat ribbons of pasta. It is very popular in Roman and Tuscan cuisine. We adapted this recipe from 2 Sisters’ Salsa Company. The addition of their signature salsa as well as the crabmeat, guarantee to make this Italian classic a Bayou favorite.

    More >>
  • Crawfish Meatballs in Étouffée over Linguine

    Crawfish Meatballs in Étouffée over Linguine

    Meatballs made from the wonderful fresh crawfish tails of the season and cooked in the étouffée are the perfect toppings over linguine for a new twist on an old spaghetti favorite.

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    Meatballs made from the wonderful fresh crawfish tails of the season and cooked in the étouffée are the perfect toppings over linguine for a new twist on an old spaghetti favorite.

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  • Shrimp and Corn Macque Choux Over Pasta

    Shrimp and Corn Macque Choux Over Pasta

    Although macque choux is normally thought of as a corn soup, the River Road Cajuns cooked a similar vegetable dish flavored with freshwater shrimp from the Mississippi River. You can also enjoy this widely known Cajun dish of corn and tomatoes over pasta.

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    Although macque choux is normally thought of as a corn soup, the River Road Cajuns cooked a similar vegetable dish flavored with freshwater shrimp from the Mississippi River. You can also enjoy this widely known Cajun dish of corn and tomatoes over pasta.

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  • Chef Folse's Pizza Casserole Deluxe

    Chef Folse's Pizza Casserole Deluxe

    Air date: November 12, 2015. (Source: Chef John Folse)More >>

    Air date: November 12, 2015. (Source: Chef John Folse)

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  • Chef Folse's Roasted Garlic and Shrimp Tossed Pasta

    Chef Folse's Roasted Garlic and Shrimp Tossed Pasta

    Tuesday, July 14 2015 12:23 PM EDT2015-07-14 16:23:03 GMT
    Garlic is the perfect vegetable seasoning for any dish. Roasted garlic and pasta enhance this grilled shrimp salad for a unique flavor.More >>
    Garlic is the perfect vegetable seasoning for any dish. Roasted garlic and pasta enhance this grilled shrimp salad for a unique flavor.More >>
  • Chef Folse's Roasted Seafood Fettuccine Casserole

    Chef Folse's Roasted Seafood Fettuccine Casserole

    Tuesday, June 23 2015 4:46 PM EDT2015-06-23 20:46:41 GMT
    I am often asked for recipes that assist fishing families in search of using up their catch. Naturally, I begin with a simple grilled or baked fish sprinkled with fresh herbs and drizzled with butter, but for those looking for a little bit of adventure without too much work, this is my go-to recipe.More >>
    I am often asked for recipes that assist fishing families in search of using up their catch. Naturally, I begin with a simple grilled or baked fish sprinkled with fresh herbs and drizzled with butter, but for those looking for a little bit of adventure without too much work, this is my go-to recipe.More >>
  • Chef Folse's Silver Queen Corn and Summer Tomato Pasta

    Chef Folse's Silver Queen Corn and Summer Tomato Pasta

    Thursday, May 28 2015 12:11 PM EDT2015-05-28 16:11:25 GMT
    Silver Queen Corn is undoubtedly my favorite variety when it comes to sweet summer corn. I love boiled corn slathered with melted butter and a pinch of salt right off the cob or as the perfect ingredient in pasta. You may wish to enhance this dish with the addition of shrimp, crawfish, crab or lobster.More >>
    Silver Queen Corn is undoubtedly my favorite variety when it comes to sweet summer corn. I love boiled corn slathered with melted butter and a pinch of salt right off the cob or as the perfect ingredient in pasta. You may wish to enhance this dish with the addition of shrimp, crawfish, crab or lobster.More >>
  • Creole Crawfish Linguine

    Creole Crawfish Linguine

    Tuesday, March 10 2015 6:36 PM EDT2015-03-10 22:36:36 GMT
    Recently, my good friend, John Arena, arrived from Toronto with his favorite recipe for spaghetti with clams. I immediately asked John, “Clams? There are no clams here! We eat crawfish, shrimp and oysters when we crave anything in a shell!” Enjoy our new creation.More >>
    Recently, my good friend, John Arena, arrived from Toronto with his favorite recipe for spaghetti with clams. I immediately asked John, “Clams? There are no clams here! We eat crawfish, shrimp and oysters when we crave anything in a shell!” Enjoy our new creation.More >>
  • Chicken Alfredo And Penne Pasta Casserole

    Chicken Alfredo And Penne Pasta Casserole

    Wednesday, January 28 2015 11:09 AM EST2015-01-28 16:09:29 GMT
    You're sure to score big at your Super Bowl party with this casserole. Not only is it delicious, but doubling or tripling the recipe is easy to do depending on the size of your guest list.More >>
    You're sure to score big at your Super Bowl party with this casserole. Not only is it delicious, but doubling or tripling the recipe is easy to do depending on the size of your guest list.More >>
  • Bucatini Bolognese

    Bucatini Bolognese

    Friday, October 3 2014 11:28 AM EDT2014-10-03 15:28:15 GMT
    Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from the Italian word buco, meaning "hole," while bucato means "pierced."More >>
    Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from the Italian word buco, meaning "hole," while bucato means "pierced."
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  • Greek Pasta Salad

    Greek Pasta Salad

    Wednesday, September 17 2014 11:24 AM EDT2014-09-17 15:24:46 GMT
    This cold pasta salad combines fusilli with sun-dried tomatoes, feta cheese and mixed olives to create a great-tasting dish straight from the Greek isles.More >>
    This cold pasta salad combines fusilli with sun-dried tomatoes, feta cheese and mixed olives to create a great-tasting dish straight from the Greek isles.More >>
  • Crawfish-Stuffed Pasta Shells With Sauce Cardinale

    Crawfish-Stuffed Pasta Shells With Sauce Cardinale

    Thursday, April 10 2014 7:12 PM EDT2014-04-10 23:12:45 GMT
    Prep Time: 1½ Hours Yields: 6 Servings Comment: Here is a great example of the innovative Creoles using a seafood stuffing to create an interesting entrée. Normally this was done in either chicken orMore >>
    Here is a great example of the innovative Creoles using a seafood stuffing to create an interesting entrée.More >>
  • Mediterranean Orzo Salad

    Mediterranean Orzo Salad

    Wednesday, October 23 2013 5:20 PM EDT2013-10-23 21:20:14 GMT
    Prep Time: 1½ Hours Yields: 6 Servings Comment: The literal Italian translation for "orzo" is "barley," but orzo pasta is rice-shaped pasta traditionally used in soups. This cold pasta salad combines orzoMore >>
     This cold pasta salad combines orzo with marinated artichoke hearts, feta cheese and mixed olives to create a great-tasting dish straight from the Greek isles.More >>
  • Spaghetti Carbonara With Lobster And Pecorino Romano

    Spaghetti Carbonara With Lobster And Pecorino Romano

    Tuesday, May 28 2013 7:06 PM EDT2013-05-28 23:06:11 GMT
    This Italian pasta dish is usually made up of eggs, cheese and bacon. However, feel free to add ingredients such as lobster, shrimp or even vegetables.More >>
    This Italian pasta dish is usually made up of eggs, cheese and bacon. However, feel free to add ingredients such as lobster, shrimp or even vegetables.More >>
  • Bow-Tie Pasta With Corn, Thyme And Parmesan

    Bow-Tie Pasta With Corn, Thyme And Parmesan

    Tuesday, April 9 2013 7:32 PM EDT2013-04-09 23:32:16 GMT
    Prep Time: 30 Minutes Yields: 4–6 Servings Comment: Corn is a mainstay on the table of most Creole homes. This entrée, that combines pasta and cheese, is guaranteed to be a great hit with your familyMore >>
    Corn is a mainstay on the table of most Creole homes.
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  • Double-Barrel Spicy Penne Pasta

    Double-Barrel Spicy Penne Pasta

    Thursday, February 7 2013 6:34 PM EST2013-02-07 23:34:50 GMT
    Prep Time: 1 Hour Yields: 10–12 Servings Comment: This pasta dish uses a combination of two sausages along with a mélange of vegetables creating "double-barrel" flavor. Try substituting different sausageMore >>
    Prep Time: 1 Hour Yields: 10–12 Servings Comment: This pasta dish uses a combination of two sausages along with a mélange of vegetables creating "double-barrel" flavor. Try substituting different sausageMore >>
  • Spaghetti Alla Primavera

    Spaghetti Alla Primavera

    Tuesday, October 2 2012 6:34 PM EDT2012-10-02 22:34:37 GMT
    Prep Time: 45 Minutes Yields: 4–6 Servings Comment: This blend of fresh vegetables and pasta is a great dish for any occasion. Ingredients: 1 pound spaghetti, cooked salt to taste 1 cup asparagus tips 1More >>
    Prep Time: 45 Minutes Yields: 4–6 Servings Comment: This blend of fresh vegetables and pasta is a great dish for any occasion. Ingredients: 1 pound spaghetti, cooked salt to taste 1 cup asparagus tips 1More >>
  • St. Joseph’s Day Pasta

    St. Joseph’s Day Pasta

    Friday, March 16 2012 3:42 PM EDT2012-03-16 19:42:08 GMT
    St. Joseph's Day Altar, or the "feast day of St. Joseph," is on March 19thThe families of farmers and fisherman built altars in their homes to share their good fortune with others in need.More >>
  • Potlikker Noodles With Mustard Greens

    Potlikker Noodles With Mustard Greens

    Tuesday, January 31 2012 6:54 PM EST2012-01-31 23:54:41 GMT
    Prep Time: 1½ Hours Yields: 6 Servings Comment: Collard liquor, also known as pot liquor, sometimes spelled potlikker or pot likker is the liquid that is left behind after boiling greens such as collardMore >>
  • Mama Fresina's Gorgonzola and Artichoke Linguini

    Mama Fresina's Gorgonzola and Artichoke Linguini

    Tuesday, October 4 2011 3:20 PM EDT2011-10-04 19:20:44 GMT
    Prep Time: 30 Minutes Yields: 4–6 Servings Comment: Gorgonzola is a blue-veined cheese made from cow's milk with a strong flavor produced in Northern Italy. It melts quickly and works well in saucesMore >>
  • Spicy Three-Meat Pastalaya from Chef John Folse

    Spicy Three-Meat Pastalaya from Chef John Folse

    Thursday, September 1 2011 7:09 PM EDT2011-09-01 23:09:01 GMT
    Prep Time: 1½ Hours Yields: 6–8 Servings Comment: Everybody's had jambalaya, but what about pastalaya? Pastalaya is a popular version of jambalaya made with pasta instead of rice. This dish is wonderfulMore >>
  • Creole Bolognese Sauce from Chef John Folse

    Creole Bolognese Sauce from Chef John Folse

    Tuesday, May 24 2011 2:17 PM EDT2011-05-24 18:17:03 GMT
    Prep Time: 2 Hours Yields: 8–10 Servings Comment: This classic Italian meat sauce from Bologna traditionally uses at least two different kinds of meat. It can be served over pasta, used in lasagna or incorporatedMore >>
  • Shrimp and Andouille Mac and Cheese

    Shrimp and Andouille Mac and Cheese

    Tuesday, January 25 2011 3:44 PM EST2011-01-25 20:44:24 GMT
    Prep Time: 1 HourYields: 8–10 Servings Comment:Who doesn't love Mac & Cheese? Here in Bayou Country we have raised the bar on this classic dish by adding shrimp and andouille sausage to the recipe therebyMore >>
  • Penne Pasta with Spicy Italian Meatballs

    Penne Pasta with Spicy Italian Meatballs

    Tuesday, January 11 2011 3:51 PM EST2011-01-11 20:51:05 GMT
    Prep Time: 1 HourYields: 10–12 Servings Comment: There is no need to sacrifice flavor when considering healthier choices in meal preparation. Here is a great example of a traditional Italian meatballMore >>
  • Tortellini with Italian Sausage, Fennel and Mushrooms

    Tortellini with Italian Sausage, Fennel and Mushrooms

    Tuesday, November 30 2010 1:13 PM EST2010-11-30 18:13:40 GMT
    Prep Time: 1 HourYields: 6–8 Servings Comment: The Italians contributed many unique pasta and meat combinations to the Louisiana table. Often game sausages were substituted in this wonderful dish. TryMore >>
  • Orecchiette and Prosciutto

    Orecchiette and Prosciutto

    Tuesday, June 1 2010 4:53 PM EDT2010-06-01 20:53:14 GMT
    Prep Time: 30 MinutesYields: 6 Servings Comment:Orecchiette (ō-rā-kē-e-tā) is Italian pasta shaped like an ear. It is used in many soup and pasta dishes. The size and shape of this pasta makes it perfectMore >>
  • Shrimp with Angel Hair Pasta and Basil

    Shrimp with Angel Hair Pasta and Basil

    Tuesday, May 25 2010 4:31 PM EDT2010-05-25 20:31:41 GMT
    Prep Time: 30 MinutesYields: 4–6 Servings Comment:To celebrate Mother's day, members of the WAFB 9 News team are sharing some of their favorite "Mom's recipes" during the month of May. Reporter DavidMore >>
  • Spicy Spaghetti Pie

    Spicy Spaghetti Pie

    Tuesday, April 20 2010 3:32 PM EDT2010-04-20 19:32:28 GMT
    Prep Time: 45 MinutesYields: 6 Servings Comment:For a bold flavor, be sure to use Mexican cheese blend, which is a combination of Monterey Jack, cheddar and asadero cheeses. This dish is best servedMore >>
  • Shrimp Pasta with Bacon and Creamy Mushrooms

    Shrimp Pasta with Bacon and Creamy Mushrooms

    Tuesday, October 6 2009 12:59 PM EDT2009-10-06 16:59:02 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: There is nothing better than shrimp cooked in a rich cream sauce. However, we can certainly enhance the flavor with the addition of a few ingredientsMore >>
  • Peanut Noodles

    Peanut Noodles

    Wednesday, July 8 2009 5:01 PM EDT2009-07-08 21:01:29 GMT
    Prep Time: 15 Minutes Yields: 4 Servings Comment: This recipe was given to me by Isabel and Samuel Breaux of Baton Rouge for the Stirrin' It Up: Kids Edition 2009. This is a great example of growingMore >>
  • Mac ‘n' Cheese Casserole Creole Style

    Mac ‘n' Cheese Casserole Creole Style

    Tuesday, June 9 2009 4:53 PM EDT2009-06-09 20:53:48 GMT
    Prep Time: 1 and 1/2 Hours Yields: 10-12 Servings Comment: In America today, Mac ‘n' Cheese means a blue box with powdered ingredients and dried elbow macaroni. It really is a shame that when a dishMore >>
  • Guaranteed Tender and Juicy Spaghetti and Meatballs

    Guaranteed Tender and Juicy Spaghetti and Meatballs

    Tuesday, April 28 2009 5:52 PM EDT2009-04-28 21:52:15 GMT
    Prep Time: 2 Hours Yields: 8-10 Servings Comment: Nothing is worse than sitting at the table ready to enjoy a plate of spaghetti and meatballs only to discover the meatballs are tough and dry. ThisMore >>
  • Spicy Linguine or Pasta Sauce with Seafood

    Spicy Linguine or Pasta Sauce with Seafood

    Tuesday, March 3 2009 3:33 PM EST2009-03-03 20:33:58 GMT
    Prep Time: 30 Minutes Yields: 4 Servings Comment: There are two versions of this dish, bianco (white), and rosso (red) or al pomodoro, with tomato. Both recipes are fabulous! The version below is theMore >>
  • Crawfish Stuffed Pasta Shells

    Crawfish Stuffed Pasta Shells

    Thursday, February 5 2009 12:43 PM EST2009-02-05 17:43:47 GMT
    Prep Time: 30 Minutes Yields: 6 Servings Comment: Here is another example of the innovative Creoles using a seafood stuffing to create an interesting entrée. Normally this was done in either chickenMore >>
  • Mama's Shrimp Spaghetti

    Mama's Shrimp Spaghetti

    Thursday, January 29 2009 1:08 PM EST2009-01-29 18:08:45 GMT
    Prep Time: 1 Hour Yields: 8 Servings Comment: When I first received this recipe from my friend Carol Benoit I was taken back by the use of low-fat pancake mix in this recipe. Wow, what a unique flavorMore >>
  • Chef John Folse's No-Cook Sauce Pasta with Fresh Herbs and Nuts

    No-Cook Sauce Pasta with Fresh Herbs & Nuts

    Friday, August 15 2008 11:23 AM EDT2008-08-15 15:23:11 GMT
    NO-COOK SAUCE PASTA WITH FRESH HERBS AND NUTSMore >>
  • Chef John Folse's St. Joseph's Egg Spaghetti with Mudica

    St. Joseph's Egg Spaghetti with Mudica

    Thursday, August 14 2008 3:02 PM EDT2008-08-14 19:02:45 GMT
    Because St. Joseph's day falls in the season of Lent, the feast includes meals without meat. This recipe uses traditional Italian spaghetti with eggs as the protein. It is topped with Mudica, a mixture of Italian seasonings and bread crumbs which represents the sawdust of St. Joseph--a carpenter and the foster father of Jesus.More >>
  • Crawfish Over Angel Hair Pasta

    Crawfish Over Angel Hair Pasta

    Thursday, August 14 2008 2:59 PM EDT2008-08-14 18:59:50 GMT
    Taylor Thompson, from Baton Rouge, Louisiana, submitted this recipe for Stirrin' It Up: Kids Edition. More >>
  • Chef John Folse's Macaroni and Cheese Carbonara Louisiana Style

    Chef John Folse's Macaroni and Cheese Carbonara Louisiana Style (June 3)

    Wednesday, June 4 2008 5:43 PM EDT2008-06-04 21:43:34 GMT
    Prep Time: 30 Minutes - Yields: 4 to 6 Servings More >>
  • Mexican Lasagna

    Mexican Lasagna

    Thursday, May 1 2008 4:33 PM EDT2008-05-01 20:33:51 GMT
    While lasagna is traditionally thought of as an Italian dish, the combination of tomatoes, meat and cheese is not unique to that cuisine. This Mexican version gives a nod to Italy with the pasta and ricotta, but the taste clearly says "Ole!"More >>
  • Chef Folse's Pesto and Andouille Pasta

    Chef Folse's Pesto and Andouille Pasta

    Tuesday, July 24 2007 4:29 PM EDT2007-07-24 20:29:55 GMT
    Prep Time: 45 Minutes Yields: 6 Servings Comment: Pesto is usually made with chopped garden herbs, such as basil, blended with pine nuts and olive oil. In south Louisiana, pecans have been substitutedMore >>
  • Fleur-de-Lis Seafood Pastalaya

    Fleur-de-Lis Seafood Pastalaya

    Thursday, March 1 2007 6:45 PM EST2007-03-01 23:45:22 GMT
    Thursday, March 1, 2007More >>
  • Oysters And Spaghetti

    Oysters And Spaghetti

    Thursday, February 15 2007 6:42 PM EST2007-02-15 23:42:35 GMT
    Prep Time: 1 Hour Yields: 4 Servings Comment: This classic recipe comes from our friend Leah Chase just in time for Carnival and Lent. Rich and comforting, it's no sacrifice at all to give up meat. Ingredients: 1More >>
  • Chef John Folse's Back-to-School Macaroni & Cheese Casserole

    Chef John Folse's Back-to-School Macaroni & Cheese Casserole

    Thursday, August 3 2006 4:01 PM EDT2006-08-03 20:01:52 GMT
    Prep Time: 45 Minutes Yields: 8-10 Servings Comment: Children love macaroni and cheese and this recipe allows Mom to turn one of their favorite dishes into a main course. When served with a salad orMore >>
  • Chef John Folse's Fettuccine Alfredo with Crawfish & Andouille

    Chef John Folse's Fettuccine Alfredo with Crawfish & Andouille

    Tuesday, June 13 2006 3:09 PM EDT2006-06-13 19:09:38 GMT
    FETTUCCINE ALFREDO WITH CRAWFISH & ANDOUILLE Prep Time: 20 Minutes Yields: 4 Servings Comment: Italian cooking is very simple and usually very fast. It uses fewer ingredients for each dish than anyMore >>
  • Chef John Folse's Baked Spaghetti Surprise

    Chef John Folse's Baked Spaghetti Surprise

    Wednesday, February 8 2006 10:09 AM EST2006-02-08 15:09:00 GMT
    Prep Time: 1 1/2 Hours Yields: 6 Servings Comment: The “surprise” of meatballs in this traditional baked spaghetti recipe, turns it from a side dish into a complete meal. You can prepare the meatballsMore >>
  • Chef John Folse's Mexican Lasagna

    Chef John Folse's Mexican Lasagna

    Thursday, January 19 2006 6:17 PM EST2006-01-19 23:17:04 GMT
    Yields: 8 Servings Comment: While lasagna is traditionally thought of as an Italian dish, the combination of tomatoes, meat and cheese is not unique to that cuisine. This Mexican version gives a nodMore >>
  • Chef John Folse's Pastalaya with Fresh Herbs & Goat Cheese

    Chef John Folse's Pastalaya with Fresh Herbs & Goat Cheese

    Tuesday, July 26 2005 3:37 PM EDT2005-07-26 19:37:04 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: A summer twist on a Cajun classic, this light, flavorful version is perfect for a sultry evening or a Sunday brunch. Fresh garden herbs and tangy goatMore >>
  • Chef John Folse's Best Ever Lenten Lasagna

    Chef John Folse's Best Ever Lenten Lasagna

    Tuesday, February 8 2005 3:49 PM EST2005-02-08 20:49:10 GMT
    Prep Time: 2 Hours Yields: 8 Servings Comment: During the Lenten season in Louisiana , Catholics refrain from eating meat on Fridays and also use this 40-day period to cut back on rich foods in theirMore >>
  • Chef John Folse's Fettuccine Alfredo

    Wednesday, November 19 2003 1:21 PM EST2003-11-19 18:21:07 GMT
    Fettuccine Alfredo PREP TIME: 20 minutesServes: 4 COMMENT: Italian cooking is very simple and usually very fast. It uses fewer ingredients for each dish tan any other cuisine. This recipe is a More >>
  • Chef John Folse's Penne with Pumpkin Cream Sauce

    Chef John Folse's Penne with Pumpkin Cream Sauce

    Tuesday, November 4 2003 6:11 PM EST2003-11-04 23:11:47 GMT
    Penne with Pumpkin Cream Sauce Prep Time: 1 Hour Yields: 4 Servings Comment: Pumpkins are plentiful during the fall months. This recipe uses pumpkin purée to create an interesting pasta dish. You canMore >>
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