Spicy Sausage Pasta

 

Ingredients

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

Directions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Recipe from Kevin & Amanda 

 

Chicken Spaghetti

 

Ingredients

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Directions

1. Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
2. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Recipe from The Pioneer Woman

 

Cajun Chicken Alfredo

 

Ingredients
4 small boneless skinless chicken breasts (about 1 ¼ lbs.)
1 ½ Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)
2 Tbs. butter, divided
1 Tbs. olive oil (or more if needed)
2 garlic cloves, minced
1 C. (1/2 pint) grape tomatoes, halved
¼ C. dry white wine (or chicken broth)
1 ½ C. heavy cream (or half-and-half)
1 ½ C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)
3 oz. herbed goat cheese, crumbled
1 tsp. kosher salt (or more, to taste)
1/2 tsp. ground black pepper (or more, to taste)
1 pound cooked fettuccini
Pinch of ground nutmeg, for serving
Chopped parsley, for serving

Directions

1. Cook fettuccini “al-dente” according to package directions, stirring often. Drain, and rinse with hot tap water, to keep pasta from sticking. Drain again.

For Chicken:

1. Rinse chicken breast in cool water, and pat dry.
2. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
3. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
4. Preheat oven to 350 degrees F.
5. Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
6. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
7. Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
8. Remove chicken from the oven and thinly slice against the grain; set aside.

For Sauce:
10.  If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
11.  Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)
12.  Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
13.  Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.
14.  Add the salt, pepper, and the remaining tablespoon of butter.
15.  Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
16.  Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
17.  Pour the fettuccini onto the sauce, and top with the sliced chicken.
18.  Toss the pasta and chicken into the sauce with tongs, until well combined.
19.  Turn tossed pasta into a large serving bowl.
20.  Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.


*The next time I make it I'm going to reduce the sauce or add more pasta and freeze half.

Recipe from Comfortable Domestic.

 

Skillet Lasagna

 

  

Ingredients

1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
3 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup skim ricotta cheese
1/2 cup part skim mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley (dried or fresh)

Directions 

1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.

Recipe from The Realistic Nutritionist.

Creamy Garlic Pasta

 

Ingredients

 

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

Directions

1. In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 
2. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Serves 6-8 easily

Recipe from The Cheese Pusher

Four Cheese Baked Ziti

 

Ingredients

   

1 package (16 ounces) ziti or small tube pasta 

2 cartons (10 ounces each) refrigerated Alfredo sauce 

1 cup (8 ounces) sour cream 

2 eggs, lightly beaten 

1 carton (15 ounces) ricotta cheese 

1/2 cup grated Parmesan cheese, divided 

1/4 cup grated Romano cheese

1/4 cup minced fresh parsley  

1-3/4 cups shredded part-skim mozzarella cheese

Directions

1. Cook ziti according to package directions; drain and return to the pan. Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish.
2. In a small bowl, combine the eggs, ricotta cheese, 1/4 cup Parmesan cheese, Romano cheese and parsley; spread over pasta. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan.  
3. Cover and bake at 350° for 25 minutes or until a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until bubbly. 

Yield: 8 servings.


Recipe from Taste of Home

Crock Pot Ravioli

Ingredients

25 oz bag of frozen ravioli (we like cheese)
1 jar of your favorite spaghetti sauce
1 cup mozzarella cheese

Directions

1. Dump your bag of frozen ravioli right into the crockpot.
2. Pour your jar of sauce over the ravioli.
3. Stir the ravioli to evenly coat with sauce. Be careful, don’t chip a nail. I know this is strenuous work.
4. Cover and cook on high for about 3 hours. Depending on how fast your crockpot cooks, you may notice they are done closer to 2.5 hours. You could also cook on low for a longer period of time.
5. About 20 minutes before you are ready to serve, sprinkle the top of the ravioli with finely shredded mozzarella cheese.
6. Pop the lid back on and let it melt- about 20 minutes.
7. Once the cheese is melted, plate it up and serve.

Recipe from Crystal & Co

Make Ahead Unstuffed Shells

Ingredients

4 cups medium pasta shells, uncooked

1 jar (24 oz.) marinara sauce

1 tub  (10 oz.) PHILADELPHIA Original Cooking Creme

1/3 cup chopped fresh basil

1/4 cup  KRAFT Grated Parmesan Cheese

1-1/2 cups KRAFT Shredded Mozzarella Cheese

 

Directions

 

1. Cook pasta as directed on package.  Drain pasta.
2. Mix cooking creme, basil and Parmesan in large bowl.  Stir in pasta.  Spread half the sauce onto bottom of 13x9 inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce.  Sprinkle with mozzarella, cover with foil.  Refrigerate up to 24 hours.
3. Heat oven to 375 bake covered 40-45 minutes.  Uncover after 30 minutes.

Casserole can be baked immediately for 30 minutes, uncovering after 20 minutes. 

 

Recipe from Kraft Foods.   

Creamy Caprese Pasta

Ingredients

1 pound whole wheat pasta (noodles such as penne work best)
1 cup of your favorite pasta/tomato sauce
1/3 cup heavy cream or half and half
1/3 cup freshly grated parmesan cheese + more for garnish
4 ounces fresh mozzarella, cut into cubes
1 pint of grape tomatoes (I cut some in half and left some whole)
1 bunch of fresh basil leaves

Directions

1. Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.

2. While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan.
   

3. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too.
   

4. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.

5. Top with additional fresh basil and grated cheese. Serve with garlic bread.

Recipe from How Sweet It Is.

Pasta with Roasted Red Pepper Sauce

Ingredients
3 whole Red Bell Peppers*
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
½ whole Medium Onion, Finely Diced
2 cloves Garlic, Minced
½ cups Heavy Cream
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
½ pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Directions

1. Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
2. Lightly toast pine nuts in a skillet. Set aside.
3. Puree peppers with pine nuts. Set aside.
4. Cook pasta according to package directions.
5. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
6. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
7. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

*You can purchase roasted red peppers which means you can skip the first step. It does make life a little easier.

Serves 4

Recipe from Tasty Kitchen.

Pizza Bowties

Ingredients
1 lb. Italian sausage ( or pepperoni or other Pizza type meat)
1 lb. Bowtie pasta
2 cans Fire roasted tomatoes, lightly drained
1 green pepper, chopped
1 onion, chopped
1 clove garlic, minced (my tomatoes had garlic so I skipped this)
1 tsp. basil
1 tsp. oregano
1/2 cup mozzarella, shredded
1/2 cup Parmesan

Directions

1. Cook the pasta according to the package directions.
2. Brown the sausage with the onion, garlic and green pepper. Drain and rinse under hot water.
3. Put the meat back in the skillet and add the tomatoes and seasonings.
4. When the pasta is cooked and drained, mix it with the sauce and cheese.

Serves 6-8 people

Recipe from Eat at Home.

Ravioli with Spinach and Bacon

Ingredients

1 pound ravioli (fresh or frozen)

6 slices bacon

2 tablespoons olive oil

2 cloves garlic, sliced

2 bunches fresh spinach, thick stems removed (about 8 cups)

kosher salt and black pepper

1 tablespoon fresh lemon juice

Directions

1. Cook the ravioli according to the package directions. Drain and divide among bowls.
2. Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.
3. Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.
4. Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.

Serves 4

Recipe from Real Simple.

Baked Spaghetti

Ingredients
1 lb. ground beef
1 can Hunt’s spaghetti sauce
1 can tomato sauce, 15 oz
1 onion, diced
about 2 cups Mozzarella
generous shakes of oregano, basil, salt and pepper (optional)
8 oz spaghetti (the picture shows 16oz., but you only need 8oz)


Directions

1. Brown the meat with the onion. Drain the fat and rinse under hot water.
   
2. Cook the spaghetti according to the package directions. Drain and stir it together with the meat, sauces and extra spices.
   
3. Put it into a casserole dish and top with cheese. Bake at 350 degrees for about 30 minutes, or till hot and bubbly.

Serves 12

Recipe from Eat at Home

Creamy Fettuccine with Corn & Spinach

Ingredients

12 ounces fettuccine (3⁄4 box)
1 tablespoon olive oil
2 leeks (white and light green parts), cut into thin half-moons
4 cloves garlic, thinly sliced
kosher salt and black pepper
1 cup corn kernels (from 1 to 2 ears, or frozen)
3/4 cup heavy cream
2 cups baby arugula, we used spinach since we are not fans of arugula
1/4 cup grated pecorino

Directions

1. Cook the pasta according to the package directions. Drain.
2. Meanwhile, heat the oil in a large skillet over medium-high heat.
3. Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 3 to 4 minutes.
4. Add the corn. Simmer until the corn is tender, 2 to 3 minutes. Stir in the cream.
5. Add the pasta, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to combine. Fold in the arugula. Sprinkle with the pecorino before serving.

Serves 4

Recipe from Real Simple.

*The recipe also called for Dry White Wine which I just left out and thought it still tasted fantastic. Actually, this was even better the next day.

Spinach Pasta Toss

Ingredients can (14-1/2 oz.) Italian-style diced tomatoes, undrained

2 cups multi-grain penne pasta, uncooked

1 cup water

1 pkg. (9 oz.) baby spinach leaves

1 cup Shredded Italian* Three Cheese Blend

Directions

1. Bring tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.
2. Add half the spinach; simmer, covered, 2 min. or just until wilted. Stir. Repeat with remaining spinach.
3. Serve topped with cheese.

Makes 6 servings

Recipe from Kraft Foods

Tortellini Alfredo with Roasted Red Peppers

Ingredients

1 9-ounce package refrigerated meat- or cheese-filled tortellini
1 4-ounce jar roasted red sweet peppers
1/2 cup refrigerated light Alfredo sauce
1/2 cup shredded fresh basil
1/4 to 1/2 teaspoon coarsely ground black pepper

Directions

1. Cook tortellini according to package directions; drain. Meanwhile, drain sweet peppers and cut into 1/2-inch-wide strips. In a large saucepan heat Alfredo sauce. Stir in cooked and drained tortellini. Reduce heat and add sweet peppers. Simmer for 5 minutes, stirring often.
2. Before serving, stir in half of the basil. Sprinkle with the remaining basil and the black pepper.

I double it depending on the size of the refrigerated tortellini.

Chicken Fajita Pasta

Ingredients

1 lb chicken breasts, cut up in thin strips

2 tablespoons fajita seasoning mix, divided

2 tablespoons oil, divided

8 oz uncooked penne pasta

1 each green, red, and yellow pepper, sliced

1 medium onion, sliced

1 16 oz jar salsa

1/2 cup water

1/4 cup shredded cheddar cheese

1 tablespoon minced fresh cilantro

Directions

1. Sprinkle chicken with 1 tablespoon fajita seasoning. In large skillet over medium heat, cook chicken in 1 tablespoon oil for 6-8 minutes.
2. Cook pasta according to package.
3. Remove chicken, saute peppers and onion in 1 tablespoon of oil. Sprinkle with 1 tablespoon fajita seasoning. Stir until blended.
4. Add salsa, water and chicken. Heat.
5. Drain pasta, toss with chicken mixture.
6. Sprinkle with cilantro and cheese.

Serves 8

Baked Ziti Casserole

Ingredients

1 package (16 ounces) ziti or small tube pasta
1 egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 jar (28 ounces) meatless spaghetti sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

1. Cook pasta according to package directions. Drain pasta; set aside. In a small bowl, combine the egg, ricotta and 1/4 cup Parmesan cheese.
2. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with a third of the pasta, half of the ricotta mixture, 2/3 cup mozzarella cheese, 1 tablespoon Parmesan cheese and 1 cup sauce. Repeat layers of pasta, ricotta mixture and mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Top with remaining pasta, sauce mozzarella cheese and Parmesan cheese.
3. Cover and bake at 375° for 45-50 minutes or until heated through.

Yield: 12 servings

Spinach & Mushroom Veggie Lasagna

Ingredients

2 tablespoons olive oil
1 1/2 pounds cremini and/or shiitake mushrooms, sliced
1 teaspoon dried thyme
Kosher salt
1 15-ounce container part-skim ricotta
3/4 cup skim milk
2 eggs, lightly beaten
3 cups shredded, part-skim mozzarella cheese, divided evenly
3/4 cup grated Parmesan cheese
1 10-ounce box frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish
1 teaspoon dried oregano
Freshly ground black pepper
5 cups tomato sauce
12 sheets no-cook lasagna noodles
Nonstick cooking spray

Directions

1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes.
3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.
5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil.

Serves 12

Ravioli with Sautéed Zucchini

Ingredients

1 pound cheese ravioli (fresh or frozen)
2 tablespoons olive oil
3 small zucchini, sliced into thin half-moons
kosher salt and pepper
2 cloves garlic, thinly sliced
1/2 cup grated Parmesan (2 ounces)

Directions

1. Cook the ravioli according to the package directions. Drain them and return to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes. Add the garlic and cook for 2 minutes.
3. Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of Parmesan.

Serves 4