|Celebrate the joys of pasta all month long.|
Not only is Nick Eldorado a member of the hard rockin' band LIKEHELL, he also loves hotdish so much (even more than Michele Bachmann) that he started his own group to celebrate the stuff. Since March is National Noodle Month, we checked in with Eldorado, who shares one of his favorite hotdish recipes and a pasta recipe made by his Italian papa.
Nick loves this hotdish almost as much as his all-time fave, the ever beloved tator tot. LIke many great hotdish recipes, this one features the stellar combo of cream of mushroom soup and frozen peas.
1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika
Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
|This recipe is Nick Eldorado approved.|
Spaghetti with Broccoli Pesto
Eldorado's dad made a version of this recipe when he and brother Tony (who drums for LIKEHELL) were kids. You can substitute fresh broccoli and add additional garlic, just like their pops did.
1 16 oz. package(s) spaghetti or thin spaghetti
1 16oz. bag(s) frozen chopped broccoli
1 cup chicken broth
1/4 cup grated Parmesan cheese
2 Tbs. olive oil
1 small garlic clove
1/4 tsp. salt
Coarsely ground black pepper
Prepare pasta in boiling salted water as label directs. Prepare broccoli as label directs. In food processor, with knife blade attached, blend cooked broccoli, chicken broth, Parmesan, olive oil, garlic, and salt until smooth, stopping processor occasionally to scrape down side. Drain pasta; toss with broccoli pesto. Sprinkle with coarsely ground black pepper to serve.