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Three Meat Pasta Recipe | Easy Dinner Ideas | Baked Pasta - If you're looking for cheap meals for large families, consider Paula's baked pasta with chicken, sausage, ham, and cheese!
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#pauladeen #loveandbestdishes
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0:00
- Hey, y'all.
0:01
Theresa just,
0:02
you know Theresa does all the prepping for our dishes,
0:06
and she walked up with this sheet.
0:08
She said, "Okay, the recipe that you're sharing
0:11
with everybody today is called a Three Meat Pasta".
0:16
I said, "Get outta here".
0:18
(laughs)
0:19
Because, I remember the day
0:24
we were in the restaurant,
0:25
and we had run out of a second entree dish.
0:31
So, I remember going back there in the kitchen,
0:33
I said, "We got to have something that I can do together
0:36
that'll be good".
0:37
So, I went and I found some ham,
0:41
and I found, we had sausage,
0:43
and always had chicken.
0:45
You know the fried chicken I could just pick,
0:49
and have that.
0:50
So, I said, "Okay, it's gonna be three meats".
0:53
(laughs)
0:54
So there's really no recipe for this,
0:57
but I must have done this on "Paula's Best Dishes,"
1:02
or otherwise there wouldn't be a list of ingredients
1:05
because I never really wrote and measured out.
1:10
I just put together something,
1:13
and it turned out really, really good.
1:16
And we've continued to have that on our buffet
1:23
till the end.
1:25
So, we've got a one box of pasta,
1:28
and this makes a slew, y'all.
1:30
This is angel hair pasta
1:32
that we cooked in boiling water, salted water.
1:40
And I've got three chicken bouillon cubes right here.
1:44
So this is gonna give it a lot of flavor
1:47
that I've dissolved in a cup of water.
1:50
So we're just gonna pour that over the pasta,
1:55
and let that just kind of absorb that chicken flavor.
2:06
And that'll keep, mm, it already smells good!
2:09
I'm telling you, I'm really walking down memory lane.
2:13
Because,
2:16
what did they say?
2:18
What is that saying?
2:24
It's something about needing something
2:27
and that being the mother of invention.
2:29
What is that saying?
2:30
- [Eddie] Necessity is the
2:31
- Necessity is the mother of invention.
2:34
And that is so true.
2:36
Because I lots of times I found myself in the kitchen.
2:40
Like the day, oh my god, love her to death,
2:44
Gina was making Aunt Glennis' chewies and she burnt 'em.
2:51
And she came to me, she said, "I just burnt 'em."
2:55
And I said, "Well, let me look."
2:57
And I looked, and so I was able to cut
3:02
the burn part off
3:04
and I cubed it up
3:06
and I made a chocolate trifle that was out of this world.
3:11
So that's another recipe that was formulated
3:16
and invented because of a little boo boo.
3:21
So I said, there's, you know,
3:23
in the kitchen you can fix just about everything
3:25
that could go wrong with you but scorching.
3:30
If it's scorched, throw it out.
3:31
You can't do a thing with that.
3:34
That scorch taste will never go away.
3:37
All right.
3:38
So in this bowl, I'm gonna let that sit.
3:42
And in this bowl, I'm gonna add a carton of cottage cheese.
3:51
This is a 16 ounce.
3:55
So I'm gonna put this in this bowl
4:02
along with some sour cream.
4:06
What is this?
4:07
Yeah, 1/2 a cup of sour cream.
4:13
So this is a good creamy pasta dish.
4:22
And onions.
4:30
Ooh, those onions are strong.
4:31
Do you smell 'em Eddie? - [Eddie] They are.
4:33
- I smelt them from the time Theresa came.
4:35
- It almost smells like a poot kinda like.
4:37
Whoa!
4:39
- [Eddie] You know, I was just saying
4:40
that even the Vidalia onions seem like
4:43
they're a little bit stronger this year.
4:45
- Well, the Vidalias I've been eating,
4:47
I'll just eat 'em like plain 'cause they're so good.
4:52
So, so good.
4:54
All right, and the next thing I'm gonna put in
4:56
is probably about two cups of ham, yeah.
5:02
So I'm gonna stir that in.
5:05
Great time of day.
5:06
This brings back memories,
5:09
but I don't remember,
5:13
to me it seemed like,
5:16
all right we had sausage.
5:17
We always used, always had sausage
5:22
on hand for our little country balls that we did.
5:28
We had a tendency to do those on Friday
5:32
because there's a lot of Catholics coming through
5:36
and
5:41
that, you know, don't eat meat on Friday.
5:44
All right.
5:45
Now I'm gonna put in, this is 1 3/4 quarters cup
5:49
of cheddar cheese
5:51
and the recipe calls for two cups.
5:56
So here we go.
6:04
I hadn't made this, I don't think, since that day
6:07
in the kitchen.
6:09
And of course, you know, the kitchen folks
6:12
that cooked the buffet food,
6:14
I immediately sat down with them and told 'em
6:17
exactly what I did.
6:19
So they were able to pick it up and keep it going.
6:30
Okay.
6:32
All right I've got,
6:34
oh, I still gotta put the chicken in.
6:37
There's a lot of meat in here.
6:40
I think I'm just going to use,
6:42
we got dark meat and white meat,
6:44
and I think I'm just gonna take my kitchen scissors
6:49
and just cut that up a little bit.
6:55
'Cause there's actually a lot of meat in this dish
6:57
now isn't it, Eddie?
6:59
- [Eddie] Yeah. It looks full.
7:00
- And in order for it to be an entree,
7:04
I had to have, I had to have a bunch of meat in it, so.
7:13
It just seems like I remember it being creamier
7:21
than this.
7:30
Okay.
7:32
I think I'm probably going to put
7:34
some more sour cream in it.
7:41
So y'all take this recipe and try it
7:48
and make it your own.
7:51
You know, whatever three meats you have.
7:54
Well, we got the pork with the ham.
7:57
We got the sausage, which is another form of ham,
8:00
and then the chicken.
8:03
So if you've got something else left over,
8:07
this is a great way to use up leftover chicken.
8:11
Fried chicken makes the most wonderful dishes,
8:15
but you got to pull that skin off and the crust,
8:20
and that fried chicken is already so flavored.
8:24
It's just wonderful.
8:26
All right. So I'm gonna put,
8:29
I'm gonna put a wee bit of white meat in there.
8:41
And I'm trying to cut this up pretty good
8:43
because there's some children I know around here
8:47
that'll be eating this for their supper
8:53
and I don't wanna make that meat too, too too big.
8:58
All right.
8:59
So I'm gonna get some more sour cream out.
9:08
And make this just a little bit creamier.
9:12
In fact, you know what I could do Eddie?
9:16
I could add a can of, like, cream of chicken soup.
9:26
I wonder, Theresa are you in the pantry?
9:29
- [Theresa] I'm looking to see, but I don't see.
9:32
- Well, I'm gonna put,
9:33
- [Theresa] I see tomato.
9:35
No, I don't think we need tomatoes.
9:38
I'm just putting another cup of sour cream in here.
9:46
Yeah. That's creamier.
9:48
- [Theresa] Hold on. Found a cream of chicken.
9:50
- Oh, good.
9:52
I think we ought to do it.
9:54
- [Theresa] Well, you go for it girl.
9:56
- Because I remember
9:57
- And I will add these to the recipe, so
9:59
people will remember - I hadn't even,
10:01
yeah, this makes so much.
10:04
We might need to rewrite the recipe, so half.
10:08
Make it easy to half it.
10:10
- [Theresa] Yeah.
10:11
- You know?
10:13
Yes. Cream of chicken. Yes.
10:16
You know where I'm gonna put this?
10:19
I'm gonna put this over the pasta.
10:22
- [Theresa] Ooh.
10:24
- Juice up that pasta some.
10:26
How about that?
10:29
I think that'll work good.
10:33
'Cause I don't eat dry pasta.
10:36
Those onions are killing me, Theresa.
10:38
What kind of onions were those?
10:40
- [Theresa] It's Vidalia!
10:41
- Whoa!
10:44
- [Theresa] I was crying.
10:45
- I bet you were.
10:47
'Cause I was crying from the stench.
10:51
Not cause it burned my eyes.
10:54
All right, now see this will help moisten that.
11:00
Now here's the part I can't remember.
11:03
I don't remember if I put the pasta down
11:09
or did I mix it all together?
11:12
I can't remember that part.
11:14
So, anyway,
11:18
I'm gonna just,
11:22
yeah I would certainly recommend halfing this recipe, y'all.
11:26
But that chicken soup is gonna make it wonderful.
11:29
And I wouldn't be one bit surprised
11:32
if I had not done something like that.
11:34
Oh, I better spray this dish.
11:37
Cause it may.
11:42
I remember it getting kind of crusty
11:44
on the sides while it was browning.
11:48
So I decided since I couldn't remember how I did it,
11:54
I'm gonna layer this.
12:02
Put a layer of the spaghetti.
12:12
And then I'm gonna put a layer,
12:16
I wonder if this needs salt.
12:26
It's not terribly terribly in need of salt, but
12:34
put a little salt and pepper.
12:40
Oops.
12:42
Flying cheese.
12:47
Okay.
12:51
You're not gonna believe how good this is, y'all.
13:00
You know, I said,
13:02
I think I was born in the school of make do.
13:07
You know, you just make do with what you have
13:14
and everybody's happy.
13:21
Doesn't that look good, Eddie?
13:23
- [Eddie] It does.
13:24
- You know it's gonna be good.
13:27
I don't know that this dish is big enough for it.
13:36
It's not. This dish isn't gonna be big enough, Eddie.
13:42
- [Eddie] Yeah. Gosh. It's like, are you sure
13:45
this isn't a double recipe?
13:47
- Well, you know, it would've been a big recipe
13:50
making it for the restaurant - [Eddie] Restaurant.
13:51
- Because I would have baked it off in big hotel pans, so.
13:57
This would have fit in a hotel pan perfectly.
14:01
All right, y'all.
14:02
So I wound up layering it.
14:03
I got two layers of spaghetti in there
14:08
and two layers of the juicy stuff.
14:14
So we're gonna bake this.
14:15
Well, we probably need to bake about 45 minutes
14:20
and just a few minutes before it's done,
14:24
I'm gonna top it with parmesan cheese
14:27
and let that melt.
14:28
I'm not gonna put it on there now
14:30
'cause I don't want it to get like hard and crusty.
14:32
Look at these hands, Eddie.
14:36
So I couldn't get,
14:38
I couldn't get all the spaghetti in there,
14:41
but I think I did pretty good
14:45
to get that all down in there.
14:46
So, I'm gonna put it in a 350 oven.
14:50
Till it's hot and bubbly,
14:52
which will probably be about 45 minutes.
14:57
Look at that parmesan cheese, Eddie.
15:02
Now see, I don't like my cheese to get so melted.
15:07
It starts getting that,
15:09
almost like a crust.
15:13
I like my cheese to be melted gooey.
15:15
Gooey, gooey.
15:17
And I'm gonna crank that up.
15:22
Give that about five minutes.
15:26
And we're gonna dig in.
15:28
Let's see if it looks like it's supposed to.
15:33
Yeah, it does.
15:35
It's fogging up my glasses.
15:40
Yeah, I'm glad I put that,
15:44
added that can of cream of chicken soup
15:48
and the extra cup of sour cream.
15:55
'Cause you don't want it,
15:57
you don't want a dry chunk of pasta.
16:02
You want it to have almost an alfredo feel to it, you know?
16:13
I'm trying to let it cool off a second.
16:36
It's good.
16:39
It's good, good, good, y'all.
16:43
So you can take this little dish
16:48
and do it any way you wanna do it
16:52
and it'll turn out good.
16:56
I used,
16:58
had a can of cream of chicken soup,
17:00
so that's what I used,
17:02
but it would also be good with,
17:08
gosh,
17:09
can of cream of celery, mushroom,
17:15
Any of those. Whatever you like.
17:17
Whatever you have.
17:21
Mm it's good!
17:23
Yum.
17:25
Loving Best Dishes, y'all.
17:27
Thanks for walking down memory lane with me.
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