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Thread: Fazoli's Pasta

  1. #1

    Default Fazoli's Pasta

    Anybody have any of Fazoli's recipes? Pasta? Breadsticks?! Thanks!
    Kelsey

  2. #2
    Join Date
    Jun 2006
    Location
    Fremont, Nebraska, United States
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    Here is what I could find. Not tried and true:

    FAZOLI'S BAKED SPAGHETTI:

    "I used to work for Fazoili's!!! Just take a buttered casserole dish and put a mixture of pasta and sauce together and top with your favorite mozzerella/Parmesean cheese and bake for 30 minutes until bubbly.". Very easy and yummy! Posted by: Gina Steinmetz

    ************************************************

    FAZOLI'S BREADSTICKS:
    Posted By: sharon
    "My son works at Fazolis. He told me that for their breadsticks, they mix a product called Whirl with garlic and salt. Then, they spread it on pre-packaged breadsticks and bake. That's all I know. Hope it helps.".

    *************************************************

    Fazoli's Breadsticks:
    Start with plain bread sticks, place them in a pan. In a bowl mix together margarine and kosher salt. One cup margarine to 3 Tblsp of Kosher salt. Stir and brush on bread sticks. Bake at 400ļF serve hot. Posted By: Teresa1

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    Fazoli's Seafood Stuffed Shells:
    Posted By: Julie in OH
    Date: Friday, 12 May 2000, at 7:13 p.m.

    8 ounces of ricotta cheese
    1 egg beaten
    1/2 Cup mozzarella cheese
    1/2 cup small shrimp steamed and chopped or 1 small can of tiny shrimp
    8 Ounce Lobster or Lobster-Like
    Pinch of garlic salt
    Your own Alfredo sauce or 1 jar of commercial sauce
    Large stuffing shells, cooked as package directs
    Spaghetti, cook as package directs
    Your own tomato sauce

    Mix ricotta cheese and egg. Add mozzarella cheese, shrimp, lobster and garlic salt. Fill cooked shells. Pour a little sauce in bottom of 8"x8" baking pan. Add shells. Pour sauce (how ever much you like) over shells. Cover and bake at 350 until hot (about 25 minutes). Serve over spaghetti with tomato sauce. Servings: 4



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  3. #3
    Join Date
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    Fremont, Nebraska, United States
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    GRILLED CHICKEN PANINI AND
    PENNE MARINARA WITH PEPPERY CHICKEN
    Chef Name: Jeff Dean, Fazoli's
    Source: ABC 4Utah Featured Recipes, 4/15/2005

    1 grilled focaccia bread
    1 oz lite Italian dressing
    1 whole grilled chicken breast, hot
    2 shakes oregano
    1/2 oz provolone cheese
    1 romaine lettuce
    2 tomato slices

    Start by cutting focaccia into lengthwise pieces, separate and place crust down on workspace. Cover both sides with your favorite lite Italian dressing.

    Grill chicken and slice thinly if desired.

    Place chicken on prepared focaccia, then shake oregano, cover chicken with provolone, then top with lettuce and tomato. Enjoy.

    Can also be prepared, then grilled in panini machine to create grill marks and melt cheese.


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    FAZOLI'S PENNE MARINARA WITH GRILLED PEPPERY CHICKEN

    8 oz penne pasta, cooked, drained, hot
    4 oz Fazoliís marinara sauce, hot
    2 1/2 oz sliced grilled peppery chicken
    1 pinch chopped parsley
    1 breadstick, hot

    Combine ingredients, serve and enjoy

  4. #4
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    Jun 2006
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    Central NY
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    Baked Garlic Chicken & Mozzarella With Pasta (Fazoli's Copy)
    Source: Debber /Recipezaar

    After dinner with Mom at Fazoli's, I altered a recipe from Taste of Home's "Country Chicken" cookbook, and this is the amazingly excellent result. Great for dinner parties and delicious for a week-night supper with the family all around the table!

    8-12 servings 1 13x9 pan 1 hour 30 min prep

    2 tablespoons olive oil, divided
    1/2 cup biscuit mix
    2 tablespoons grated parmesan cheese
    1 teaspoon basil
    1 teaspoon oregano
    1/2 teaspoon garlic powder
    1/4 teaspoon pepper
    4 boneless chicken breast halves
    1 quart home-made tomato sauce
    1 (28 ounce) can spaghetti sauce
    3-5 garlic cloves, minced (or pressed)
    3 cups shredded mozzarella cheese, divided
    12 ounces linguine, cooked & drained (or fettucini)
    1/2 cup parmesan cheese (set aside for later)

    Preheat frying pan to medium high; preheat oven to 350. Grease 13x9 pan with 1 T. of the olive oil.
    In a medium bowl, combine biscuit mix, Parmesan, basil, oregano, garlic and pepper.
    Pull "tenders" from breast halves. Dredge all pieces in the biscuit mixture; pressing it on as necessary.
    Add remaining oil to hot frying pan, and brown the chicken pieces, turning to brown all sides. Remove pan from heat.
    While meat is browning, mix tomato and spaghetti sauces; add garlic & more herbs if you wish. (I'm very heavy-handed with the basil & oregano.).
    Spread a layer of cooked pasta over the bottom (about 1/3 of total pasta) of the 13x9 pan. Sprinkle with 1/4 of the Mozzarella cheese. Spread about a cup of the sauce over this. Repeat twice. (You should have about a cup of cheese left.)
    Lay the chicken pieces over the last layer of pasta-cheese-sauce. Pour the remaining sauce over the top of the meat, sprinkle on the remaining Mozzarella.
    Pop in the oven for 30 minutes; then sprinkle on reserved Parmesan cheese, bake for 10 more minutes.
    SERVE: A small green salad and a few slices of crisp apple or orange or a handful of grapes are delicious accompaniments.

    PLANNED OVERS #1: Whatever meat is left, cut into bite-size pieces, mix thoroughly into remaining pasta, cheese and sauce. At the next meal, you may need to add a few drops of water or sauce to juice it up, but reheated--this works beautifully.
    PLANNED OVERS #2: If no meat is left-over, spread pasta in the bottom of a greased casserole, lay some pepperoni slices over the top, sprinkle with a bit of Cheddar cheese, and bake until bubbly. Sounds like SUPPER!
    SUBSTITUTIONS: Add some chili powder to the sauce (try some salsa in there), minced (dried) onions, lots of black olives, and you have a Taco-y flavored dish instead!

    *****************************

    Deweydecimal
    Live Laugh Love

  5. #5
    Join Date
    Jun 2006
    Location
    southern California
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    all the Fazoli's around here have gone out of business. There were two that were only open a few months, and then closed....I never had time to even go see if we liked them.

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