Cheesy Campanelle with Mushrooms and Spinach

  • mommyluvs2cook 8 years ago
    By: Keni

    I made just a couple of changes to this recipe for what I had on hand. For the pasta I used these colorful neat little tight spiral type things (not rotini). Also I didn't have the havarti BUT I did have gruyere which I thought was a great sub ;) I was also out of dijon so I used a hot mustard I had. This was super creamy! We seriously loved this! Thanks Keni!

    Cheesy Campanelle With Mushrooms And Spinach/saved
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  • keni 8 years ago said:
    Thank you! This one has a special lil place in my culinary heart for various reasons .... I was very happy with the way it turned out.

    Your subs will have changed the taste just a bit, but I don't care as long as you're happy with the out come! hehehe

    Lovely pic, as always

    Was it fusilli pasta?
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  • mommyluvs2cook 8 years ago said:
    I just looked it up under colorful pasta and found the pic. of it. It's called trecce dell' orto.
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  • mrpiggy 8 years ago said:
    ML2C, that pic looks delicious. Are those little crispy thingies the french fried onions?

    With all these types of pasta , trecce deli orto, campanelle, fusilli, vermincelli etc,,,, Do they all taste the same and its shape that makes it what it is? All these types are somewhat confusing when trying to shop : (
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  • mommyluvs2cook 8 years ago said:
    Hey Mr P, good to see you! Those are the FF onions! I think Keni has the most ways of using them I've ever seen other than green bean casserole, but that's a good thing cause I love them ;)

    Yeah they all taste the same i'ts just the shape. The shape really makes a difference though, at how much sauce or cheese holds on too and shape effects the texture/thickness. Anyway, yeah, I found this pasta at World Market. Don't know if you have one of those but they have all the "crazy" pasta that they sell in some grocery stores but for CHEAP!!!!
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  • keni 8 years ago said:
    hehehe

    those lil onions..... especially the black pepper ones....are my newest find. I LOVE them!!

    If nothing else, I'll grab a hand full and scatter 'em on a big greens salad.

    Hope you get a chance to try it, MP... :-)
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  • mrpiggy 8 years ago said:
    Hey ML2C. I was kind of under the radar for a bit. I had a ton of work that I had brought home and spent so much time on the PC crunching numbers that I didnt want to come back to the PC for several days.

    When I stroll down the pasta isle, most of the time I never see the types you guys talk about. So I will try and find something that looks like the pic one posted. Its good to know that for the most part they taste the same. That trecce dell' orto????????? I have curly pasta. I dont know what its called. As a kid I called them Shirley Temple Noodles.. Dumb huh? Well I liked watching her movies when I was little and my mom had said something that made me think of her when she served them and thats what they have been ever since

    This does look like a great recipe, Keni. Thanks for the heads up ML2C
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  • keni 8 years ago said:
    The corkscrew pasta should just be renamed "Shirley Temple" pasta!!
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  • mrpiggy 8 years ago said:
    Now isnt that a much easier name to remember instead of trecce dell' orto. (Am I showing my age here with Shirley Temple?) And so much easier to say. Try saying that 3 times fast.
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  • keni 8 years ago said:
    .....you know I just did ;-)
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  • DetroitTokyo 8 years ago said:
    The colorful pasta sometimes are made with vegetables - green has spinach & red has tomato I think. That can alter the flavor slightly, in my opinion. I find this: http://en.wikipedia.org/wiki/Pasta_shapes to be helpful when trying to identify pasta or find good substitutes if needed.

    I bookmarked that recipe when Keni first posted it, but haven't gotten a chance to try it yet. I really want to!! We're trying to eat lighter here so it'll have to be saved for a treat. Gorgeous pic, ML2C!
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  • keni 8 years ago said:
    I agree, DT... there is usually a slight flavor difference in the pasta. Sometimes it benefits, but not always.

    I happen to be doing something, tonight, that uses a "southwest" blend pasta....gorgeous colors of dark purple, orange, yellow, maybe a red.... and they are made with Blue Corn,Jalapeno Red Chile, & Yellow Maize .... so, I am specifically creating a dish to work around what I hope will be a subtly flavored pasta bed. We'll see.

    Hope you get a chance to make this...as I've said, one of my favorites.
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  • mrpiggy 8 years ago said:
    Lordy, DT. I never knew there were so many types of pasta. That page went on forever. Thanks for the link.
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