Chicken Spaghetti

1 rotisserie chicken torn into chunks
8-10 oz of thin spaghetti, cooked and drained
1 large onion, chopped
2 green bell peppers, chopped
sliced mushrooms
1 lb Velveeta, cubed
1 can cream of chicken soup
1-2 cups chicken broth, divided
salt and pepper
shredded cheese, if desired

Saute onion, bell pepper and mushrooms in a small amount of chicken broth in a large pan until fragrant.  Reduce the heat before adding Velveeta and cream of chicken soup; stir until smooth.  Add the chicken, stir to coat, then add the cooked noodles.  Add a cup or so of chicken broth to moisten spaghetti if needed, stir to incorporate, then pour into a 9x13 casserole dish.  Bake at 350 until hot and bubbly.  Stir the spaghetti 20-30 minutes into baking adding more chicken broth if needed before topping with cheese then continue baking until hot and bubbly.  

 

Lasagna

• 1/2 of a (1-pound) package lasagna, uncooked
• 1 lb bulk Italian sausage
• 1/2 lb ground beef
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 (28 oz) can tomatoes, cut up (undrained)
• 2 (6 oz) cans tomato paste
• 2 tsp sugar
• 2 tsp salt
• 1 1/2 tsp basil leaves
• 1/2 tsp fennel seed
• 1/4 tsp pepper
• 1 (15 oz) container ricotta cheese
• 1 egg beaten
• 1 tbsp parsley flakes
• 1/2 tsp salt
• 1 cup sliced pitted ripe olives
• 4 cups of shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

1. Fill a baking pan with hot water and place the uncooked noodles into the water. Set aside. Make sure the noodles are separated.
2. In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until meat is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer 20 minutes.
3. In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella cheese, and Parmesan cheese. Repeat layers. Cover. Bake in 375 degree F oven for 25 minutes. Uncover, bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting. 

Macaroni and Cheese

16 oz macaroni pasta (any shape shape you like)
1/2 C butter
1 tsp salt
1/2 tsp pepper
1/2 C flour
3 1/2 C milk, warmed
1/4 C white wine (or sub w/chicken broth)
1/2 lb Velveeta cheese, cubed
1/2 lb cheddar, cubed
1/2 C panko bread crumbs
1 T parsley
2 T butter, melted

Heat 350' oven. Grease 9x13 glass dish (8x8 or round casserole, if making half the recipe).
Cook pasta for about 2-3 minutes less than called for, drain, set aside.

In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour, stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a boil, whisking. Add cheeses and stir until melted. Pour over cooked pasta and add to greased dish. Combine the panko, parsley and melted butter in a small bowl. Sprinkle macaroni with panko topping, bake uncovered 30 minutes.

Spinach Artichoke Pasta

1 12-oz box pasta
1 tsp butter
2 cloves garlic, minced
1 8 oz package reduced fat cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1/2 lemon, juiced
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese, shredded
additional Parmesan for serving

Cook pasta according to package directions. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

Taco Pasta Bake

Ingredients:
1/2 – 3/4 of a bag of large noodle pasta
approx. 1lb of ground beef
1 pkg/envelope of taco seasoning
1C water
1/2 pkg of cream cheese
1 1/2C shredded cheese

Directions:
1. Boil pasta until just cooked, drain, run cold water over it
2. Brown ground beef; drain
3. Mix together taco seasoning and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced
4. Add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, then remove from heat
5. Put pasta in your casserole dish or pot, mix in 1C of the shredded cheese
6. Top pasta and cheese with beef mixture, gently mix until the pasta is coated
7. Top with remaining 1/2C of shredded cheese
8. Bake at 350 uncovered for approx 30 minutes

Skillet Lasagna

• 1 lb ground beef
• 1 medium onion, minced in a mini-chopper
• 3-4 garlic cloves, minced in a mini-chopper
• pinch red pepper flakes
• 3/4 tsp dried Italian seasoning
• 10 (curly-edged) lasagna noodles, broken into 2-inch pieces
• 3 (14.5 oz) cans diced tomatoes
• 3/4 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3/4 cup ricotta cheese (part-skim is fine)
• 3 Tbs chopped fresh basil
• kosher salt and freshly ground black pepper

Brown the ground beef in a 12-inch nonstick, oven-proof skillet over medium heat and drain the fat.  Add the onion, garlic, 1/2 teaspoon of salt, pepper flakes, and Italian seasoning and cook until fragrant.  Add the cans of tomatoes and simmer.

Cook the pasta according to the directions then add to the skillet and stir together adding a small amount of water if needed.  Increase the heat to medium-high and cook until well-heated.

Meanwhile, preheat the broiler.

Remove the skillet from heat, and stir in half the mozzarella and parmesan, and 1/4 cup of the ricotta.  Dot the remaining ricotta over the noodles in tablespoons, then sprinkle with the remaining mozzarella and parmesan.  Transfer to the oven and broil until the cheese melts and is starting to brown.  Remove from oven, sprinkle with basil, and serve.