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3 Pasta Dinner Recipes - Paula's making easy pasta recipes for dinner, including a shrimp pasta casserole, a fettuccine pasta recipe, and a homemade baked spaghetti recipe. Paula’s Home Cooking, Season 2, Episode 5.
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00:00 Intro
2:58 The Lady & Sons Baked Spaghetti Recipe: https://www.pauladeen.com/recipe/the-lady-sons-baked-spaghetti/
10:01 Spicy Shrimp and Pasta Casserole Recipe: https://www.pauladeen.com/recipe/spicy-shrimp-and-pasta-casserole/
14:50 Fettuccine Chicken Salad Recipe: https://www.pauladeen.com/recipe/fettuccine-chicken-salad/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:01
Hey, y'all I'm Paula Dean.
0:03
And tonight I've been invited to a potluck supper.
0:06
And you know for potlucks, there's only one way to go
0:09
and that's with pasta.
0:11
This means I'm gonna need to find the freshest pasta around,
0:15
and then I'll show y'all three pastabilities,
0:18
that'll make it look like you've been cooking all day.
0:21
First, I think I'm gonna start
0:22
with a beautiful baked spaghetti.
0:25
And then I'll show you
0:26
how to make an exotic spicy shrimp filled casserole
0:29
that I promise I'll have the folks lining up for seconds.
0:32
And last but not least, a fettuccine chicken salad
0:36
that's light and just right.
0:38
So y'all go get your water to boil and get the strainer out.
0:42
Because today it's all about potluck.
0:47
You know, there's nothing better than this time of year
0:49
using fresh herbs from your garden in your pastas.
0:52
But not just an ordinary pasta,
0:54
a wonderful, fresh pasta.
0:56
So come with me,
0:57
we're gonna get some.
0:59
Now today, I've decided to go all out
1:01
for this special pasta potluck dinner.
1:04
That's why I'm going to see my friend Angela.
1:07
She makes the best fresh pasta in my neck of the woods.
1:11
But y'all don't worry if you can't get fresh pasta
1:13
near your house.
1:14
Because all of the dishes I'm making today,
1:17
workout just great with regular drag box pasta.
1:21
(machine revving)
1:22
What did we make in here?
1:23
- [Angela] This is the pasta sheets it's rolling out,
1:26
and then we'll put it over
1:28
and we'll cut it into whatever you need.
1:31
You wanna make start with fettuccine?
1:32
- That sounds great.
1:33
- Okay.
1:34
- Now, would we make spaghetti
1:35
out of this or is this just the flat?
1:38
- This is gonna make spaghetti,
1:39
angel hair fettuccine, whatever you need.
1:42
- Okay, so it's the same pasta,
1:43
just different shapes.
1:45
- Exactly.
1:50
Then here's your fresh fettuccine.
1:53
I hope this is how you like it.
1:55
- Just the way I like it.
1:58
- Okay.
1:59
Now we're going to just package this up for you, in the box.
2:04
Make little nests.
2:06
- I love the way you package it.
2:08
- Yes I already have the spaghetti and the angel here.
2:09
- [Paula] And almost like gift boxes, a work of art.
2:13
- [Angela] Thank you.
2:14
I'm sure your recipe will turn out lovely.
2:18
And don't forget the pasta cooks very quickly,
2:21
the fresh pasta, and you're all set.
2:25
- So one more time.
2:27
Five days in the fridge,
2:28
- Right, five days in the fridge.
2:29
- 30 days in the freezer. - Freezer.
2:32
- Well, thanks so much. - Thank you.
2:33
- I know it's gonna be having lunch at Wilton.
2:35
- I'm sure it will too.
2:36
- Thank you Angela. - Bye Paula.
2:37
- Have a great day. - Thanks, you too.
2:40
(lively upbeat music)
2:53
- Angela had some wonderful pastas there for me.
2:57
Oh, I think you can see why I'm willing
2:59
to go to this kind of trouble, for this baked spaghetti
3:03
by going to see Angela
3:04
and getting some of her products,
3:06
they are just the best freshest you can get.
3:10
And we're gonna start today by making our sauce,
3:12
but like spaghetti.
3:13
Photo magazine actually named the baked spaghetti
3:17
that we serve at the lady and since the very best
3:19
baked spaghetti in the South.
3:21
So I think you're going to love this recipe.
3:23
We're gonna start with a little olive oil,
3:27
and we're gonna start by saute in chopped yellow onion,
3:34
and chopped green pepper, and minced fresh garlic.
3:39
And we just gonna stir those around
3:41
and let them sweat for a few minutes.
3:44
They don't have to get soft and Sushi,
3:46
but just like I said, we're gonna let them just sweat.
3:49
Alright.
3:50
Our onions and peppers and our garlic has sweated.
3:53
And now it's time to add the tomatoes.
3:56
These are canned diced tomatoes.
3:59
Now you can use fresh if you like,
4:02
they make the best sauces.
4:04
And this is an ordinary canned tomato sauce,
4:08
and I'm adding a little water to ours.
4:11
And now we're gonna add our seasonings.
4:13
We've got an Italian seasoning,
4:17
and we've got some seasoning salt,
4:21
a little sugar, and then I'm gonna put house seasoning.
4:26
And I'm just gonna kind of do this to taste.
4:28
The last thing I want to do,
4:30
is add this wonderful fresh parsley
4:32
that I got from the garden.
4:35
This is an Italian parsley.
4:37
It's my favorite of all the parsleys.
4:40
And we're just gonna chop just a little bit.
4:43
This is just so pretty in that sauce,
4:46
the red and the greens,
4:52
and it's ready for the cover.
4:54
We're gonna let this simmer for about 30 minutes,
4:57
before I add the meat to it.
5:02
And it's so easy.
5:04
While our sauce has been simmering,
5:06
I've been Browning our ground meat.
5:08
Now for this particular dish today
5:10
I'm using a ground round hamburger meat,
5:13
which is quite delicious.
5:15
And look at our sauce, it looks fabulous.
5:17
Just add our meat,
5:21
to the sauce,
5:22
and then we're gonna let it simmer for, Oh gosh,
5:26
maybe 20 or 25 more minutes.
5:28
So you can see you really can't miss this dish up.
5:31
That looks just perfect.
5:33
So we're gonna put the lid on it and let it simmer.
5:35
And while we're doing that,
5:36
I'm gonna come back here,
5:38
and now we're gonna move to the star
5:40
of this dish, our fresh pasta.
5:43
Look how beautiful that is.
5:45
This pasta, that we're using for the baked spaghetti
5:48
is a regular spaghetti noodle size.
5:52
And you can see how beautiful and fresh it is.
5:56
And it's been dusted with semolina flour,
5:58
so it won't stick.
6:00
Now we're gonna check our water,
6:02
and hopefully it's at a rapid bowl.
6:04
Because it is fresh pasta,
6:07
it cooks in a quicker time than your ordinary
6:09
hard box pastas.
6:12
Drop it in there, in this beautiful pasta.
6:18
Doesn't that look so good?
6:22
So we're gonna just gather all of our ingredients
6:26
close to us and assemble our pasta.
6:28
And this is so, so easy.
6:31
We're gonna start by using just an ordinary
6:34
13 by nine by two container.
6:39
Everything is smelling so good.
6:42
We're gonna put just a little bit of sauce
6:44
in the bottom of our pan,
6:45
sticking kind of rest on it,
6:49
done that shifts.
6:53
And we're gonna put a layer of pasta on top of the sauce.
6:57
That's the only way that you can ruin this dish
7:01
is really by over cooking your pasta.
7:03
Because it's gonna have about 20 or 25 more minutes
7:08
of baking after we assemble it.
7:09
So this is not through getting all the heat
7:11
that it's gonna get.
7:13
Okay.
7:14
Now we've got a nice thin layer of our pasta,
7:16
and we're gonna add a layer of chains.
7:20
This is a sharp cheddar, and this is just a Monterey Jack.
7:25
So now we're gonna go with another layer of sauce.
7:40
All right, one more thin layer of pasta.
7:44
So we're just gonna finish even in this out.
7:52
Okay, that looks just about perfect.
7:54
So we're just gonna finish putting the rest
7:57
of the sauce on it.
8:03
All we have to do now is top it with our cheeses.
8:05
And one more time, I'm using a sharp graded cheddar,
8:10
and a Monterey Jack,
8:11
but you can use anything you want to.
8:14
This pretty baby is ready to go into the oven now,
8:16
we're gonna let it bake for about 20 to 25 minutes.
8:19
Now, if this were cold,
8:21
we would bake it probably 45 minutes.
8:24
But today we're on top of things.
8:27
It's hot, and we're gonna bake it for 25 minutes.
8:31
In the meantime I had another one,
8:33
over here that should be ready for us.
8:38
And we'll take a look at it yet.
8:40
Look how delicious that looks.
8:44
It's still bubbly and hot.
8:52
Doesn't that look yummy?
8:54
Has that fuss square, a big spaghetti.
9:06
I've just gotta taste this.
9:08
And you know, I could spruce it up with a fresh parsley,
9:13
or Grady Parmesan cheese,
9:14
but I don't think this needs anything but my fork.
9:23
Oh, Oh, it's still steaming.
9:31
(laughs)
9:33
Your family's gonna just love you.
9:35
And when we come back,
9:37
a spicy shrimp and pasta casserole.
9:44
I so hope y'all are enjoying the show.
9:47
And if you do.
9:49
Be sure to click like, subscribe and
9:52
notification bell so you'll never miss a video.
9:56
And we'll be right back after the break.
10:03
Hey, while y'all were gone,
10:05
I started getting our spicy pasta
10:07
and shrimped casserole ready.
10:09
This is an angel hair pasta that we're using.
10:12
It's an even smaller pasta than the spaghetti.
10:20
We're gonna begin by making a very easy, quick custard.
10:26
Let's start with our eggs.
10:30
These are beautiful Brown eggs that I'm using.
10:38
And I'm just gonna whisk those up a little bit.
10:44
And I'm gonna add my cream,
10:51
the half and half just works perfectly for it.
10:55
And I'm adding some plain yogurt.
10:59
You could actually use a sour cream
11:01
if you don't have any yogurt around.
11:03
Now, I'm gonna add about a teaspoon of oregano and thyme.
11:10
Alright, we're gonna mix those up,
11:12
and we're gonna add feta cheese,
11:16
and we're gonna add Swiss cheese.
11:21
So yummy.
11:23
I'm gonna just finish up,
11:25
by adding some fresh chopped parsley.
11:30
Then that looks good.
11:33
It's beautiful custard.
11:36
And then that's ready to go.
11:37
And I'm gonna move this dish over to the side.
11:39
We're gonna start with a layer of pasta.
11:44
And I think since that pasta so hot,
11:48
a spaghetti, spoon may be in order.
11:54
Looks so, so good.
11:56
In this dish, I'm using butter
11:59
because the pasta is going straight into the bottom
12:02
of this pan.
12:03
So we definitely don't want it to stick.
12:07
Okay, the next thing we're gonna do is top our angel hair
12:11
with just a jarred salsa.
12:12
I'm using it a mile today,
12:14
but that's the fun thing about recipes.
12:17
They're truly just a starting point for you.
12:19
If you like hot, put in hot, by all means.
12:22
Now for the best part,
12:25
we're gonna layer these beautiful shrimp,
12:30
on top of our pasta.
12:32
And these are nice fat shrimp.
12:34
Actually, I got these shrimp
12:36
from a shrimper buddy of mine in Savannah.
12:39
We get wonderful wonderful fresh seafood,
12:44
and now we're gonna cover it with Greer cheese,
12:48
just like this.
12:51
And now we're gonna quickly cover it with another layer
12:53
of pasta.
12:59
Okay, so we've covered that,
13:01
and now we're gonna top the pasta
13:04
with another layer of shrimp.
13:07
And y'all will notice that I'm leaving the tails on mine.
13:10
Once again, that's strictly a personal preference.
13:13
Okay, we're gonna ladle our custard over
13:18
and kind of help it along so it can seep down in there.
13:24
This is just gonna be out of this world.
13:27
So now this is ready to go into the oven.
13:37
(oven door closes)
13:38
We're gonna let that one bake for about 30 minutes.
13:40
But in the meantime, I've got another one right over here.
13:44
It's been baking, then let's look at it.
13:47
(laughs)
13:49
It's perfectly beautiful.
13:52
Look how delicious that looks.
13:55
I think I'll just sprinkle it
13:56
with a little fresh chopped parsley.
13:59
And I could even add a little bit more cheese to the top.
14:04
Now I've waited as long as I can,
14:05
I'm ready to taste.
14:19
It's so simple and so easy to make.
14:25
(laughs)
14:27
Life is good.
14:28
Next we're doing fettuccine chicken salad.
14:35
I hope y'all are enjoying the show
14:37
and I want to hear from you.
14:39
Tell me what recipes or videos you'd like to see me
14:42
make by just leaving a short comment below.
14:46
Now, let's get back to the show, y'all.
14:52
Okay, I'm taking the fettuccine out,
14:55
cooked for about forty five minutes,
14:57
I'm gonna let it drain,
14:57
and I'm going to leave it,
14:59
actually just sitting right there for a few minutes
15:01
while I start working on the chicken on the dish.
15:04
All right, I've taken just a regular
15:05
boneless chicken filet breast,
15:07
and sliced them into about one inch wide pieces.
15:12
Alright, I'm putting a little house seasoning on it,
15:15
a little seasoning salt,
15:17
and I'm going to add a little olive oil,
15:21
just so it won't stick to the pan
15:23
and it'll make it just a little bit juicier.
15:26
And I'm just gonna toss that together like that.
15:30
Let it drink up all that good olive oil.
15:34
Now I'm gonna add just a little freshly chopped thyme.
15:42
And remember when you're using fresh herbs,
15:44
it actually takes a little bit more,
15:48
than a dried one would.
15:51
Now I'm gonna just lay the chicken breast,
15:54
on to our pan, just like that.
15:57
So that's all we do.
15:58
And we're gonna stick this in the oven
16:00
and we're gonna bake it for about 15 or 20 minutes.
16:05
Alright, so into the oven for about 15 or 20 minutes.
16:10
In the meantime, I have another one over here
16:12
that's been cooking,
16:17
and we're gonna take them out,
16:17
and they look delicious.
16:23
Don't those look good?
16:25
And then we're gonna put our sauce together.
16:28
So in goes our Mayo,
16:32
and I'm gonna take the drippings from our chicken.
16:37
(laughs)
16:39
And add to that mayonnaise.
16:41
Just to make it a little bit richer.
16:45
There we go.
16:47
Alright, now all we do at this point is add spring onions,
16:50
or green onions, depending on where you're from,
16:53
fresh parsley.
17:00
We're just gonna stir that into that.
17:05
A little of our house seasoning, a little seasoning salt,
17:11
and the herbs that really gives it a nice flavor
17:14
is fresh Bazell.
17:16
So into the mayonnaise base it goes.
17:25
All right and at this point,
17:26
all we're gonna do, is toss our pasta,
17:33
with this fabulous mayonnaise mixture that we've got.
17:37
And you can actually do this the day before
17:39
or the morning of.
17:43
So we're just gonna toss that in just like that.
17:48
We're just gonna put it on to our dish.
17:54
Oh, doesn't that look delicious.
17:56
Almost looks like it's coated
17:57
in an Alfredo sauce, doesn't it?
18:00
A mayonnaise Alfredo sauce.
18:04
And we're gonna take our chicken,
18:07
and just kind of place it around on our salad,
18:13
just like this.
18:17
And then we'd go garnish this very very simply
18:19
by just using cherry tomatoes, and green onions.
18:23
I think it's dumb.
18:31
So let's see what we've got.
18:43
It's just delish.
18:45
Coming up next.
18:47
Some tips to make your pasta perfect.
18:53
I so hope y'all are enjoying the show.
18:56
And if you do.
18:57
Be sure to click like, subscribe and
19:00
notification bell so you'll never miss a video.
19:04
And we'll be right back after the break.
19:11
Here's a few great quick pasta tips.
19:14
When you're cooking your pasta,
19:15
always cook a little extra.
19:16
You can throw it into a Ziploc bag into your fridge.
19:19
It'll keep for three days,
19:21
or you can toss it in all and throw it in the freezer
19:23
and they'll keep up to three months.
19:25
And when you're making your baked spaghetti casserole
19:27
and you just don't have time to make that homemade sauce,
19:31
by all means cheat and buy jar sauce.
19:33
Just add a little extra water to it to thin it out.
19:37
And when making your fettuccine chicken salad,
19:40
try different shapes,
19:41
the children just love all these monkey different pastas.
19:47
All of our potluck pasta recipes came out so perfectly.
19:51
I really can't make up my mind which one I liked the best.
19:54
I don't know if I like the chicken fettuccine the best,
19:57
or the baked spaghetti,
19:59
or the spicy shrimp and pasta casserole.
20:03
But I do hope that you have a chance to try them all
20:06
and hope you love them.
20:07
So till we eat again, best dishes from my kitchen to yours.
20:15
Hey, y'all, it's Paula Deen.
20:17
Now, if you enjoyed this video, be sure to like it
20:21
and click the subscribe button as well as the notification
20:25
and bell to be alerted when I post a video.
20:28
Love and Best Dishes Y'all.
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