Spinach Artichoke Pasta

8 oz. pasta (any variety)

1 Tbsp. olive oil

2 tsp. minced garlic

1 Tbsp. white cooking wine

2 cups baby spinach

¾ cup jarred artichoke hearts, drained

¼ cup sun-dried tomatoes

1 Tbsp. pine nuts

1 Tbsp. lemon juice

1 tsp. Italian seasoning

Shredded parmesan cheese

Cook pasta according to package directions; drain and set aside.

Meanwhile, heat oil in a medium skillet over medium heat.  Saute garlic until fragrant.  Add spinach, artichoke hearts, sun-dried tomatoes and pine nuts.  Saute until spinach is wilted and heated through.

Add cooked pasta, lemon juice and Italian seasoning.  Serve with shredded parmesan cheese.

Philly Cheesesteak Pasta

8-oz pkg. penne pasta

1 lb. ground beef

¼ cup onion, diced

1 tsp. garlic, minced

1 green pepper, diced

1 Tbsp. Worcestershire sauce

2 Tbsp. ketchup

1 tsp. salt (divided)

½ tsp. pepper

1 cup beef broth

1 Tbsp. corn starch

1 cup cream

1 cup shredded cheddar cheese

Preheat oven to 350°.  Grease a 9x13 baking dish.

Cook pasta according to package directions, drain and place in baking dish.

Meanwhile, brown ground beef, onion and garlic in a large skillet over medium heat.  Add green pepper, Worcestershire sauce, ketchup ½ tsp. salt and pepper.  Saute until the green pepper is fork tender.  Place in baking dish with pasta.

Whisk broth and corn starch in a small bowl.  Add to the large skillet with cream, cheese and ½ tsp. Salt over medium heat. Whisk until thickened and cheese has melted.  Pour over pasta and meat mixture; stir to combine.

Cover with foil and bake for 20-30 minutes until bubbly.

 

Lemon Tortellini

 2 Tbsp. butter

1 Tbsp. minced garlic

1 zucchini, finely sliced

Juice of ½ a lemon

1 cup chicken broth

1 cup heavy cream

 ½ tsp. salt

1 pkg. Spinach and ricotta tortellini

2 cup baby spinach, firmly packed

1 cup parmesan cheese, freshly grated

Heat butter on medium heat in a large sauce pan. Add garlic and zucchini and cook until softened.  Stir in lemon juice, chicken stock, heavy cream, salt and pepper. Bring to a simmer. 

Add tortellini and stir.  Reduce heat to low and simmer.  Cover and cook for 3-5 minutes or until the pasta is cooked through. Stir once halfway.

 

Stir in spinach and parmesan cheese, once the spinach is softened, remove from heat.

Sprinkle with extra parmesan cheese and serve.

Chicken and Tortellini Salad

Dressing:

½ cup olive oil

3 Tbsp. red wine vinegar

1 ½ tsp. garlic, minced

½ tsp. salt

⅛ tsp. pepper

2 cups cooked chicken breast, diced

10-oz. fresh cheese-filled ravioli

2 cups baby spinach

1 cup red onion, diced

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 can sliced olives, drained

¼ cup feta cheese

¼ cup basil, chopped

Prepare the dressing: Combine all dressing ingredients in a jar.  Cover and shake until combined.

Season chicken with salt and pepper.  Cook the tortellini to package instructions.

In a salad bowl, combine chicken, tortellini, spinach, onion, tomatoes, cucumber, olives, feta and basil.  Toss with dressing (may or may not use all of dressing).

Serves 8.

 

Tortellini Pesto Bake

2 cups cooked chicken, shredded (optional)

1.5 lb. cheese tortellini

1 jar Alfredo sauce

½ cup pesto

¼ cup shredded parmesan cheese

Preheat oven to 375°.

In a large bowl, combine chicken, tortellini, Alfredo and pesto.  Pour into a greased 9x13 baking dish.   Top with cheese and cover with foil.

Bake for 30 minutes.  Remove foil and bake an additional 10 minutes until golden and bubbly.

Creamy Broccoli & Bacon

4 oz bacon, cooked & crumbled

2 Tbsp. butter

1/4 cup onion, diced

2 cloves garlic, minced

1 cup cream

1/2 cup milk

1 tsp. cornstarch (optional)

1 lb. broccoli

1/2 cup shredded mozzarella

1/2 cup grated parmesan cheese

Melt butter in medium saucepan, add onion and garlic.  Cook until fragrant.  Add broccoli and roast until tender.  Add cream and milk, simmer for 3-4 minutes.  If too thin add cornstarch mixed with 1 Tbsp. water to thicken.

Add bacon and cheeses.  Serve over rice, cauliflower rice, pasta, etc.

Beef Stroganoff

1-2 lbs. stewing beef
1 pkg. Lipton Onion soup mix
2 cloves garlic, minced
2 tsp. paprika

1 tsp. salt
2 cups beef broth
2 cups milk (divided)
4 oz. cream cheese
½ cup sour cream
½ cup flour
3 cups egg noodle pasta

In crock pot, add stewing beef, soup mix, garlic, paprika and beef broth.  Cook on low for 8 hours.

Before serving:
Boil egg noodle pasta in large pot filled with water for 18 minutes.

Using a container with a tight fitting lid, combine 1 cup milk with flour and shake well to create a slurry.  Remove any clumps with a colander or whisk. 

In a medium saucepan, combine other 1 cup milk, cream cheese and sour cream.  Bring to a low boil.  Slowly add flour mixture.  Cook over medium heat, stirring constantly until thickened.

Pour mixture into crock pot and mix well.  Serve over egg noodles or mix noodles into stroganoff.

Optional Mix-Ins:
Mushrooms
Peas

Cheeseburger Casserole

1 pound ground beef
3/4 cup dry macaroni
1 cup hot water
2 cups milk
1 Tbsp. corn starch
1 Tbsp.  paprika
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. salt
1 tsp. sugar
1 tsp. mustard powder
1 cup grated cheddar cheese

Brown ground beef in a skillet over medium heat. Drain grease.

Add all of the remaining ingredients to the skillet with the beef, except for the grated cheese. Stir well.

Bring to a boil, reduce to a simmer, and cover. Cook for 12 minutes. Remove from heat, stir in the cheddar cheese, and cover for 2 minutes.

Stir well and serve.

Baked Ziti

1 pound ziti rigatoni or penne
1 lb. ground sausage
2 cups cottage cheese
2  eggs
1 cup parmesan cheese
2 Tbsp. olive oil
5 tsp. minced garlic
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 tsp. dried oregano
1 Tbsp. dried basil
1 tsp. sugar
Salt/pepper
2 tsp. cornstarch
1 cup milk
8 ounces mozzarella cheese, cut into 1/4-inch cubes

Preheat the oven to 350°.  Grease 9x13-inch baking pan and set aside.

Cook pasta about 3 minutes short of package directions.  Brown sausage; drain, set both aside.  In a medium bowl, whisk together the cottage cheese, eggs and 3/4 cup of the Parmesan cheese.

Heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off the heat and season with salt and pepper to taste.

Whisk together the cornstarch and milk and pour it into pot set over medium heat. Bring milk to a simmer and cook until thickened, whisking constantly, 3 to 4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 cup or so of the simmered tomato sauce, and half of the mozzarella cubes. Stir to combine.

Add the cooked pasta and stir to coat well with the saucy mixture.
Transfer the pasta to prepared pan and spread the remaining tomato sauce evenly over pasta. Sprinkle the remaining mozzarella cubes and remaining Parmesan cheese over the top.

Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.  Remove foil and bake until cheese is bubbling and beginning to brown, about 30 minutes longer.

Spaghetti Sauce

½ lb. mild Italian sausage
½ lb. ground hamburger
1/2 cup chopped onion
2 cloves garlic, minced
1 1/2 tsp. basil
1/2 tsp. fennel seeds
1/4 tsp. pepper
2 Tbsp. parsley
2 1-lb Italian style canned tomatoes (or 1 qt. home canned)
1 8-oz can tomato paste
1/2 cup white cooking wine
Brown sugar or honey (to taste – approximately 2 Tbsp.)

Brown meat with onion and garlic.  Add seasonings and mix well.  Add tomatoes, paste, and wine.  Bring to a boil, reduce heat and simmer (or move to crock-pot) covered until thick for about 2 hours (or 6 – 8 in crock-pot).  Add sugar, to taste, right before serving.

Also makes a great lasagna!

Pesto Pasta with Chicken

1 pkg. bow tie pasta
1 tsp. olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cooked & cubed*
crushed red pepper flakes (to taste)
1/2 cup oil-packed sun-dried tomatoes, drained
1 jar pesto

Cook pasta according to package directions; set aside.

Heat oil in large skillet over medium heat.  Saute garlic until tender, then stir in chicken and season with red pepper flakes.  Cook until chicken is golden and cooked through.

In a large bowl, combine pasta, chicken, tomatoes and pesto.  Toss to coat evenly.  Serve warm or cold.

*chicken can be omitted or substituted with baked halibut/tilapia which is delicious!

Penne Pasta with Sun Dried Tomato Cream Sauce

2 cups penne pasta

2/3 cup sun-dried tomatoes packed in oil, divided

1 12-oz. can evaporated milk

2 cups shredded Italian-Style four-cheese blend

1 tsp. basil

1/4 tsp. garlic powder

1/4 tsp. pepper

Prepare pasta according to package directions, drain, set aside.

Combine evaporated milk, cheese, basil, garlic and pepper in a medium saucepan. Cook over medium heat, stirring occasionally until cheese is melted. Pour 1/3 cup tomatoes in high-powered blender with cheese sauce. Combine until smooth.

Toss sauce with pasta and rest of tomatoes.

Pasta with Pesto

1 1/2 lbs. whole-wheat spaghetti, linguine, or penne pasta, cooked according to directions

1 lb. spinach, lightly steamed

1 large pkg. fresh basil, leaves only (about 30 leaves, cilantro will work too)

1/4 cup extra virgin olive oil

1 large tomato or 2 Roma tomatoes

4 oz. shredded Parmesan cheese

1 - 3 cloves garlic (to taste)

salt to taste

1/2 cup walnuts

optional: chopped steamed vegetables (carrots, cauliflower, broccoli)

Puree the spinach, basil, oil, tomatoes, Parmesan, garlic, salt and walnuts in a high-powered blender. Serve tossed with cooked pasta, sprinkled with extra shredded Parmesan cheese. Add the chopped steamed carrots or cauliflower or broccoli and toss. Serves 8.

Penne Pasta Bake

1 1/2 cups penne pasta, uncooked
1 9-oz. pkg. fresh spinach
1 lb. chicken, uncooked & chunked
1 tsp. dried basil
1 jar spaghetti sauce
1 can diced tomatoes
2 oz. cream cheese
1 cup mozzarella cheese
2 Tbsp. Parmesan cheese

Cook pasta adding spinach to boiling water for last minute; drain and set aside.

Meanwhile, cook and stir chicken & basil in large skillet for 3 minutes. Add sauce and tomatoes and bring to a boil. Cook until chicken is thoroughly cooked. Stir in cream cheese, half of mozzarella cheese and pasta mixture. Spoon into a 9x13 pan.

Bake at 375 degrees for 20 minutes. Sprinkle with remaining cheeses and bake for 5 more minutes.

Red Macaroni & Cheese

8 oz. whole wheat rotini noodles
1 cup cream
2 cans tomato sauce
1 cup shredded mozzarella
2 cups frozen broccoli florets
½ cup ham, diced

Follow package directions for cooking noodles. During the last 3 minutes of boiling, add broccoli. Drain, set aside.

In a small pan, mix cream, tomato sauce and cheese. Heat until cheese melts and remove from heat.

In a casserole dish, combine noodles, broccoli, sauce and lunch meat. Top with mozzarella cheese and bake at 350° for 15 – 20 minutes or until bubbly.

Serve with French bread.

Chicken Tetrazzini

8 oz. spaghetti, broken in pieces
5 Tbsp. butter
6 Tbsp. flour
3 cups chicken broth
1 cup light cream
1 tsp. salt
Pepper
3 cups chicken, cooked & cubed
1 small can sliced mushrooms
½ cup grated parmesan cheese
½ cup shredded cheddar cheese

Cook spaghetti until tender; drain and set aside.

Melt butter in a medium sauce pan. Blend in flour and stir until smooth. Slowly add broth to flour mixture while stirring. Add cream and cook until thick & bubbly. Remove from heat and add salt, pepper, spaghetti, chicken and mushrooms.

Place in a casserole dish, sprinkle with parmesan and cheddar cheese.

Bake at 350° for 30 minutes or until bubbly and light brown.

Lasagna

9 lasagna noodles (not oven-ready kind)
1 small cottage cheese
1 egg
Mozzarella cheese
Parmesan cheese
1 large jar favorite spaghetti sauce (I use Prego original)

Boil lasagna noodles according to package directions; drain and set aside.

Combine cottage cheese with egg in a small bowl.

In a 9x13 pan, spread a thin layer of spaghetti sauce.  Then layer 3 lasagna noodles, cottage cheese mixture, spaghetti sauce,  then Mozzarella and Parmesan cheeses.  Repeat layers until all noodles are used.

Cover with foil and bake at 350° for 45 minutes.  Remove foil and bake another 15 minutes to brown the top.

Stuffed Shells

2 cups ricotta cheese
3 cups mozzarella cheese
1 8-oz pkg. chopped, frozen spinach
1 ½ cups parmesan cheese
1 pkg. large shell pasta
2 tsp. pepper
Favorite spaghetti sauce

Drain spinach. Mix cheeses, spinach & pepper together. Cook pasta shells according to instructions on box. Stuff each shell with cheese mixture. Place in a casserole dish and top with your favorite spaghetti sauce. Bake for 30 minutes at 350°.

Prosciutto Pasta Toss

1 16-oz pkg. linguine or spaghetti
½ cup frozen peas
2 Tbsp. minced garlic
1 Tbsp. Italian seasoning
1 tsp. pepper
¼ cup olive oil
½ pound thinly sliced prosciutto, chopped*
¼ cup shredded parmesan cheese

Cook pasta according to package directions, adding peas during the last 3 minutes.

Meanwhile, in a large skillet, sauté the garlic, Italian seasoning and pepper in oil for 2-3 minutes or until garlic is tender. Stir in prosciutto.

Drain pasta, add to skillet and toss to coat. Sprinkle with parmesan cheese

*the prosciutto is found near the deli by the gourmet cheeses. It looks like packaged cooked bacon. Deli ham can be substituted instead.

Fettuccine Alfredo

12-oz pkg. of fettuccine noodles uncooked
½ cup butter
1 ½ cups shredded parmesan cheese
1 cup whipping cream
¼ cup parsley
1 cup cooked, cubed chicken (optional)
1 cup cooked broccoli (optional)

Cook pasta noodles, drain & set aside. In small saucepan, melt butter. Gradually stir in cheese, whipping cream & parsley until well blended. Continue heating stirring constantly just to boiling point. Add optional ingredients.