Pastas & Casseroles
Lasagna - Nicole
Lasagna noodles the ones you have to boil
ground turkey or beef
low fat ricotta 2% (one 15oz)
low fat mozz 2% (2 packages)
low fat parm cheese
one egg or 3 egg whites
Jar of preggo sauce
Fry up the meat with onion and garlicDrain really well, mix with jar of sauce (leave a little left over)Mix ricotta chz, packet of Mozz chz, 1/2 cup parm cheese, and eggwhites in a bowlput about a cup of sauce on the bottom of the pan and then layer noodles, sauce/meat mixture, then chz mixture. I do this about 3 times and then put noodles with plain sauce and top with another 1/2 packet of mozz chz. Either throw it in the oven or put it in the frig to cook later...350 for about an hour covered.
Lasagna noodles the ones you have to boil
ground turkey or beef
low fat ricotta 2% (one 15oz)
low fat mozz 2% (2 packages)
low fat parm cheese
one egg or 3 egg whites
Jar of preggo sauce
Fry up the meat with onion and garlicDrain really well, mix with jar of sauce (leave a little left over)Mix ricotta chz, packet of Mozz chz, 1/2 cup parm cheese, and eggwhites in a bowlput about a cup of sauce on the bottom of the pan and then layer noodles, sauce/meat mixture, then chz mixture. I do this about 3 times and then put noodles with plain sauce and top with another 1/2 packet of mozz chz. Either throw it in the oven or put it in the frig to cook later...350 for about an hour covered.
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Pete's Mom's Lasagna - Debbie
bake 350 one hour & 15 min
1 lb. ground chuck (lean)
2 1/2 c or 1 28oz jar spaghetti sauce
1 1/2 c shredded mozz. cheese
2 eggs slightly beaten
1 1/2 ricotta cheese (12oz) - we use cottage cheese instead
1/4 c grated parmesan cheese
1 tsp oregano or italian seasoning
9 uncooked regular lasagna noodles
3/4-1 cup HOT water
brown meat, drain off fat, add sauce & heat to boiling- stirring over med. heat. Simmer. In a medium bowl, mix eggs, ricotta, mozz cheese, and parmesan cheese and oregano - set aside.
To assemble:
Place 3 uncooked lasagna noodles in pan. Spread 1/3 the meat sauce over the top. Spread 1/2 cheese mixture gently over sauce (don't mix). Repeat layer 3 noodles, 1/3 sauce, the last 1/2 of the cheese. End with noodles, sauce, and top with sprinkled parmesan cheese. Pour hot water around edges - cover and seal with foil. Bake - let stand 15 minutes after baking before serving.
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Worlds Best Lasagna - Debbie (from allrecipes.com)
*Use no-cook lasagna noodles for the freezer version! After the lasagna is assembled, just put it in the freezer. When you're ready to bake it, thaw it completely in the refrigerator, and bake per recipe.
INGREDIENTS:1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
4 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup Merlot (wine)
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
6 tablespoons chopped fresh parsley
12 lasagna noodles (*no-cook noodles for the freezer version)
16 ounces ricotta cheese
1 egg
1/4 teaspoon salt
3/4 pound mozzarella cheese, sliced (I used 18 slices)
3/4 cup grated Parmesan cheese
1 cup Provel cheese ( I used over a cup
DIRECTIONS:In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and Merlot (wine). Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 3 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese and 1/2 the Provel cheese. Repeat layers, and top with remaining mozzarella, Parmesan cheese and Provel cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
*Use no-cook lasagna noodles for the freezer version! After the lasagna is assembled, just put it in the freezer. When you're ready to bake it, thaw it completely in the refrigerator, and bake per recipe.
INGREDIENTS:1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
4 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup Merlot (wine)
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
6 tablespoons chopped fresh parsley
12 lasagna noodles (*no-cook noodles for the freezer version)
16 ounces ricotta cheese
1 egg
1/4 teaspoon salt
3/4 pound mozzarella cheese, sliced (I used 18 slices)
3/4 cup grated Parmesan cheese
1 cup Provel cheese ( I used over a cup
DIRECTIONS:In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and Merlot (wine). Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 3 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese and 1/2 the Provel cheese. Repeat layers, and top with remaining mozzarella, Parmesan cheese and Provel cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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Beef Noodle Bowl - Debbie
8 oz. Linguine, uncooked
3 cups broccoli florets
3 medium carrots, peeled, sliced (about 2 cups)
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
¼ cup Kraft Zest Italian dressing
¼ cup teriyaki sauce
1 tsp. ginger
Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of pasta cooking time. Drain pasta mixture.Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally. Toss pasta and meat mixtures in large serving bowl. Makes 4 servings, 2 cups each
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I'm reposting this one because it's so easy and yummy and it's the one dish that gets my kids to eat broccoli!! ** I omit the anchovies... but if you like them, go for it. I also grate a chunk of parmesan in the food processor, which tastes so much better than the cheese in the little green container. (below)
Beef Noodle Bowl - Debbie
8 oz. Linguine, uncooked
3 cups broccoli florets
3 medium carrots, peeled, sliced (about 2 cups)
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
¼ cup Kraft Zest Italian dressing
¼ cup teriyaki sauce
1 tsp. ginger
Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of pasta cooking time. Drain pasta mixture.Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally. Toss pasta and meat mixtures in large serving bowl. Makes 4 servings, 2 cups each
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I'm reposting this one because it's so easy and yummy and it's the one dish that gets my kids to eat broccoli!! ** I omit the anchovies... but if you like them, go for it. I also grate a chunk of parmesan in the food processor, which tastes so much better than the cheese in the little green container. (below)
Farfalle with Broccoli - Val
1 pound farfalle pasta (bowtie noodles)
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.
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Pasta Con Broccoli - Frances
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can milk
1 stick of margarine
1 box of cavatelli or medium shell noodles (cooked)
2 bags of frozen chopped broccoli (cooked)
1 lb velveeta (sliced)
Melt margarine in large skillet and add soups & milk until warm. In large oven safe dish, place cooked cavatelli, broccoli and then pour in sauce mix. Blend sauce mix with noodles. Mix slightly and top with 1 lb velveeta, sliced. Bake at 350 for 1 hour.
Pasta Con Broccoli - Frances
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can milk
1 stick of margarine
1 box of cavatelli or medium shell noodles (cooked)
2 bags of frozen chopped broccoli (cooked)
1 lb velveeta (sliced)
Melt margarine in large skillet and add soups & milk until warm. In large oven safe dish, place cooked cavatelli, broccoli and then pour in sauce mix. Blend sauce mix with noodles. Mix slightly and top with 1 lb velveeta, sliced. Bake at 350 for 1 hour.
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Swift Spaghetti - Val(This is not for you true Italians who make your own sauce and all... but it's a quick meal!)
7 cups water *(important to measure because it will not be drained)
1 lb spaghetti noodles
1 envelope onion soup mix
1 lb ground beef
8 oz can tomato sauce
12 oz can tomato paste
1 tbsp parsley
1 tbsp oregano
1/2 tsp basil
1/4 tsp garlic powder
In a large pot, bring water to a boil. Add spaghetti and dry onion soup mix. Cook for 12-15 minutes or until spaghetti is tender. DO NOT DRAIN.Meanwhile, cook ground beef in a skillet over medium heat until no longer pink. Drain. Stir in tomato sauce, tomato paste, and spices. Add beef mixture to spaghetti mixture (undrained) and heat through.
Swift Spaghetti - Val(This is not for you true Italians who make your own sauce and all... but it's a quick meal!)
7 cups water *(important to measure because it will not be drained)
1 lb spaghetti noodles
1 envelope onion soup mix
1 lb ground beef
8 oz can tomato sauce
12 oz can tomato paste
1 tbsp parsley
1 tbsp oregano
1/2 tsp basil
1/4 tsp garlic powder
In a large pot, bring water to a boil. Add spaghetti and dry onion soup mix. Cook for 12-15 minutes or until spaghetti is tender. DO NOT DRAIN.Meanwhile, cook ground beef in a skillet over medium heat until no longer pink. Drain. Stir in tomato sauce, tomato paste, and spices. Add beef mixture to spaghetti mixture (undrained) and heat through.
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Pasta Con Broccoli (Pasta House style) - Frances
10 oz shell noodles
4 tbsp butter
1 tsp salt
2 tbsp fresh garlic - crushed
8 oz can tomato sauce
2 cups chopped mushrooms
1/2 tsp pepper
1 bunch broccoli - chopped
2 cups grated parmesan cheese
1 pt half & half
1. Boil noodles and drain.2. Cook broccoli until tender.3. Mix together half & half, tomato sauce, butter, garlic, salt & pepper.4. Bring to a boil.5. Add mushrooms.6. Simmer 2-3 minutes.7. Remove from heat.8. Stir in cheese.9. Stir in noodles.10. Add broccoli.
I made this the other night when we had friends over for dinner and it was big hit. I've tried several lasagna recipes and this truly is the best. I cooked it the day before and reheated in the oven.
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Buttered Noodles - Debbie (great in place of Mac-n-Cheese - Chase loves it)
9 cups egg noodles (12 oz) cooked
1/4 cup real butter
2 tsp. fresh parsley
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Sprinkle parmesan cheese and add a little milk.
Pasta Con Broccoli (Pasta House style) - Frances
10 oz shell noodles
4 tbsp butter
1 tsp salt
2 tbsp fresh garlic - crushed
8 oz can tomato sauce
2 cups chopped mushrooms
1/2 tsp pepper
1 bunch broccoli - chopped
2 cups grated parmesan cheese
1 pt half & half
1. Boil noodles and drain.2. Cook broccoli until tender.3. Mix together half & half, tomato sauce, butter, garlic, salt & pepper.4. Bring to a boil.5. Add mushrooms.6. Simmer 2-3 minutes.7. Remove from heat.8. Stir in cheese.9. Stir in noodles.10. Add broccoli.
I made this the other night when we had friends over for dinner and it was big hit. I've tried several lasagna recipes and this truly is the best. I cooked it the day before and reheated in the oven.
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Buttered Noodles - Debbie (great in place of Mac-n-Cheese - Chase loves it)
9 cups egg noodles (12 oz) cooked
1/4 cup real butter
2 tsp. fresh parsley
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Sprinkle parmesan cheese and add a little milk.
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Eggplant Parmigiana - Karon
2 large eggplants (about 1.5 lbs), peeled and sliced 1/2" thick
2 egg whites, lightly beaten with 2 tbl water
1 cup seasoned Italian bread crumbs
2 cups spaghetti sauce
1 1/2 cups shredded mozzarella cheese
6 tbl grated Parmesan cheese
Preheat oven to 375Spray 2 cookie sheets with non-stick cooking sprayCoat eggplant slices with egg white, then bread crumbsArrange on prepared baking sheets, bake 30 minutesTurn slices over; bake, until browned on both sides, 10 minutes longerRemove from oven- leave oven onSpread 1/2 cup sauce over bottom of a 9x13 baking dishArrange half of the eggplant in a single layer over sauce; top with half of remaining sauce then half of the cheese. Repeat layers. Bake, covered, until heated through and cheese is melted, 30-40 minutes.
Eggplant Parmigiana - Karon
2 large eggplants (about 1.5 lbs), peeled and sliced 1/2" thick
2 egg whites, lightly beaten with 2 tbl water
1 cup seasoned Italian bread crumbs
2 cups spaghetti sauce
1 1/2 cups shredded mozzarella cheese
6 tbl grated Parmesan cheese
Preheat oven to 375Spray 2 cookie sheets with non-stick cooking sprayCoat eggplant slices with egg white, then bread crumbsArrange on prepared baking sheets, bake 30 minutesTurn slices over; bake, until browned on both sides, 10 minutes longerRemove from oven- leave oven onSpread 1/2 cup sauce over bottom of a 9x13 baking dishArrange half of the eggplant in a single layer over sauce; top with half of remaining sauce then half of the cheese. Repeat layers. Bake, covered, until heated through and cheese is melted, 30-40 minutes.
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Cheese-stuffed Manicotti - Karon
Makes 6 servings
1 teaspoon olive oil
3 garlic cloves, minced
1 (14 1/2-oz) can tomato puree
2 teaspoons dried oregano
2 teaspoons finely chopped basil or 1/2 teaspoon dried
1/4 teaspoon freshly ground pepper
1 1/2 cups part skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
12 manicotti shells, cooked
In a large nonstick skillet over medium heat, heat the oil. Saute the garlic until golden, about 2 minutes. Stir in the tomato puree, oregano, basil, and pepper; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, abut 15 minutes. Meanwhile, preheat the oven to 350*F; spray a 9x13 inch baking dish with nonstick spray. In a medium bowl, combine the ricotta, mozzarella Parmesan, egg, and parsley. Fill the manicotti shells with the cheese mixture; place in baking dish. Pour sauce over shells. Bake until browned and bubbling, 30-40 minutes. serving size: 2 stuffed shells with sauce If following WW: 8 pts
Cheese-stuffed Manicotti - Karon
Makes 6 servings
1 teaspoon olive oil
3 garlic cloves, minced
1 (14 1/2-oz) can tomato puree
2 teaspoons dried oregano
2 teaspoons finely chopped basil or 1/2 teaspoon dried
1/4 teaspoon freshly ground pepper
1 1/2 cups part skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
12 manicotti shells, cooked
In a large nonstick skillet over medium heat, heat the oil. Saute the garlic until golden, about 2 minutes. Stir in the tomato puree, oregano, basil, and pepper; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, abut 15 minutes. Meanwhile, preheat the oven to 350*F; spray a 9x13 inch baking dish with nonstick spray. In a medium bowl, combine the ricotta, mozzarella Parmesan, egg, and parsley. Fill the manicotti shells with the cheese mixture; place in baking dish. Pour sauce over shells. Bake until browned and bubbling, 30-40 minutes. serving size: 2 stuffed shells with sauce If following WW: 8 pts
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Spicy Chicken Fettucine Alfredo - Rachel
fettucine noodles
4 cups diced chicken
6 garlic cloves
2 sticks butter or margarine
1 Tbsp Tabasco sauce
1 1/3 cups Parmesan cheese
3 cups whipping cream
1 pound cooked bacon
salt, pepper, garlic powder, onion powder, and red pepper to taste
Cook fettucine noodles. Saute chicken and garlic in butter until chicken is cooked. Add seasonings and Tabasco sauce and cook for 5 minutes. Take chicken out and add Parmesan cheese and whipping cream until thick (about 10-20 minutes). Add bacon. Pour chicken and sauce over noodles.
Spicy Chicken Fettucine Alfredo - Rachel
fettucine noodles
4 cups diced chicken
6 garlic cloves
2 sticks butter or margarine
1 Tbsp Tabasco sauce
1 1/3 cups Parmesan cheese
3 cups whipping cream
1 pound cooked bacon
salt, pepper, garlic powder, onion powder, and red pepper to taste
Cook fettucine noodles. Saute chicken and garlic in butter until chicken is cooked. Add seasonings and Tabasco sauce and cook for 5 minutes. Take chicken out and add Parmesan cheese and whipping cream until thick (about 10-20 minutes). Add bacon. Pour chicken and sauce over noodles.
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Fiesta stuffed shells - Rachel
12 uncooked jumbo pasta shells
1 pound lean ground beef
1 1/2 tsp chili powder
3 oz cream cheese at room temp
3/4 cup taco sauce
cooking spray
1 cup shredded cheese
1/2 cup crushed corn chips
sour cream and salsa as garnish
Heat oven to 350. Cook jumbo shells (about 11 minutes in boiling water). Cook beef in skillet until brown; drain. Stir in chili powder, 1/4 cup taco sauce and cream cheese into the beef in the skillet. Heat over med-low heat 2-3 minutes, or until smooth--remove from heat. Spray square pan with cooking spray. Drain pasta shells. Fill the shells with beef mixture, using about 2 Tbsp for each shell. Place filled shells in pan and cover with 1/2 cup taco sauce. Cover with aluminum foil and bake 20 min. Remove foil and sprinkle corn chips and shredded cheese over shells, bake uncovered another 10 min. Serve with spanish rice as a side.
Fiesta stuffed shells - Rachel
12 uncooked jumbo pasta shells
1 pound lean ground beef
1 1/2 tsp chili powder
3 oz cream cheese at room temp
3/4 cup taco sauce
cooking spray
1 cup shredded cheese
1/2 cup crushed corn chips
sour cream and salsa as garnish
Heat oven to 350. Cook jumbo shells (about 11 minutes in boiling water). Cook beef in skillet until brown; drain. Stir in chili powder, 1/4 cup taco sauce and cream cheese into the beef in the skillet. Heat over med-low heat 2-3 minutes, or until smooth--remove from heat. Spray square pan with cooking spray. Drain pasta shells. Fill the shells with beef mixture, using about 2 Tbsp for each shell. Place filled shells in pan and cover with 1/2 cup taco sauce. Cover with aluminum foil and bake 20 min. Remove foil and sprinkle corn chips and shredded cheese over shells, bake uncovered another 10 min. Serve with spanish rice as a side.
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DEEP DISH PIZZA CASSEROLE - Jessica(Cooking Light)
1 pound lean ground beef
1 15 oz can of chunky Italian style tomato sauce
cooking spray
1 can of refrigerated pizza dough
6 one ounce slices mozerella cheese divided (I used grated cheese)
Cook meat in skillet until browned and crumbled. Drain if needed and return to skillet. Add tomato sauce and cook until heated. Coat 13x9x2 in baking dish with cooking spray. Unroll pizza dough and press into bottom and half way up sides of baking dish. line bottom of crust with half the cheese, top with meat mixture and bake at 425 for 12 mins. Remove and top with remaining cheese, bake 5 mins or until melted. Cool for 5 minsServes 66 WW points per serving
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Spaghetti Casserole - Debbie's friend Tracy's recipe (best part it makes 2)
Prep: 20 min. Bake: 55 min.
1 package (16 ounces) angel hair pasta
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Cook pasta according to package direc tions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 2 casseroles (6 servings each).
Saute chicken seasoned with salt and pepper in olive oil (set aside).
In same pan, melt 2 Tablespoons of butter and saute mushrooms until cooked, add sun dried tomatoes and drizzle with olive oil.
Cook pasta al dente drain / don't rinse.
In pan pasta was cooked, prepare Alfredo mix per directions, then add pasta until coated with sauce. Mix in mushrooms, tomatoes, chicken (sliced thin), and lots of parmesan cheese!!!
Season with salt and pepper and drizzle with more olive oil.
DEEP DISH PIZZA CASSEROLE - Jessica(Cooking Light)
1 pound lean ground beef
1 15 oz can of chunky Italian style tomato sauce
cooking spray
1 can of refrigerated pizza dough
6 one ounce slices mozerella cheese divided (I used grated cheese)
Cook meat in skillet until browned and crumbled. Drain if needed and return to skillet. Add tomato sauce and cook until heated. Coat 13x9x2 in baking dish with cooking spray. Unroll pizza dough and press into bottom and half way up sides of baking dish. line bottom of crust with half the cheese, top with meat mixture and bake at 425 for 12 mins. Remove and top with remaining cheese, bake 5 mins or until melted. Cool for 5 minsServes 66 WW points per serving
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Spaghetti Casserole - Debbie's friend Tracy's recipe (best part it makes 2)
Prep: 20 min. Bake: 55 min.
1 package (16 ounces) angel hair pasta
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Cook pasta according to package direc tions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat. Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 2 casseroles (6 servings each).
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~Tex-Mex Cavatappi~ -Denise
cavatappi
1 lb. ground beef with minced onion
2 tsp. chili powder
1 tsp. salt
black pepper
1 jar salsa
1-2 limes
chopped cilantro
1 cup Mexican cheese
Tri-colored tortilla strips
Cook cavatappi in salted water until done. (Can also substitue rotini, penne, or ziti if you can't find cavatappi.)
Brown 1 lb ground beef with minced onion. Add 2 t. chili powder, 1 t. salt, and pepper. Add 1 jar salsa (the better the salsa, the better the dish...I like Frontera salsas from Walmart. I usually use the Habanero or Chipotle.) Simmer about 10 min. Drain pasta and toss with meat mixture. Squeeze juice of 1-2 limes. Add chopped cilantro and 1 cup Mexican cheese. Mix well. Top with additional cheese and tri-colored tortilla strips (found in salad dressing aisle).
Brown 1 lb ground beef with minced onion. Add 2 t. chili powder, 1 t. salt, and pepper. Add 1 jar salsa (the better the salsa, the better the dish...I like Frontera salsas from Walmart. I usually use the Habanero or Chipotle.) Simmer about 10 min. Drain pasta and toss with meat mixture. Squeeze juice of 1-2 limes. Add chopped cilantro and 1 cup Mexican cheese. Mix well. Top with additional cheese and tri-colored tortilla strips (found in salad dressing aisle).
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~Peter's favorite pasta~ -Amy H.
Penne Pasta (1/2 to 3/4 box)
Chicken Breast Tenderloins
1 Pack Sliced Mushrooms
1 Package Sliced Mushrooms
1 Package (or less) Sun Dried Tomatoes
1 Packet Knorr Alfredo Mix (per directions)
Parmesan Cheese
Butter
Olive Oil
Salt and Pepper
Penne Pasta (1/2 to 3/4 box)
Chicken Breast Tenderloins
1 Pack Sliced Mushrooms
1 Package Sliced Mushrooms
1 Package (or less) Sun Dried Tomatoes
1 Packet Knorr Alfredo Mix (per directions)
Parmesan Cheese
Butter
Olive Oil
Salt and Pepper
Saute chicken seasoned with salt and pepper in olive oil (set aside).
In same pan, melt 2 Tablespoons of butter and saute mushrooms until cooked, add sun dried tomatoes and drizzle with olive oil.
Cook pasta al dente drain / don't rinse.
In pan pasta was cooked, prepare Alfredo mix per directions, then add pasta until coated with sauce. Mix in mushrooms, tomatoes, chicken (sliced thin), and lots of parmesan cheese!!!
Season with salt and pepper and drizzle with more olive oil.
