Easy Pasta Bake

Serves 6-8 people

1 1b. dry pasta
1 jar pasta sauce
1 jar water
2 cups shredded cheese
1 1lb. ground meat, browned and drained

1. Heat oven to 425.
2. Spray a 9x13 inch glass casserole and pour in the dry pasta. Pour in the jar of sauce. Fill the jar with water and pour over pasta, stirring well.
3. Add the prepared meat at this time and stir through. Cover with foil and bake for 30 minutes.
4. Remove from oven and remove foil. Stir well. Sprinkle shredded cheese evenly over top. Return to oven, uncovered, and bake for 10 more minutes. Let rest for several minutes before serving.

Manicotti Shells

1 - 1 lb. box of large pasta shells or manicotti noodles

2 - jars or spaghetti sauce

2 - eggs

1 - 16oz container of cottage cheese

4 - cups shredded mozzarella

1 1/2 cups grated parmesan

2 - cups spinach (loosely packed)

1 - lb. sausage (ground beef or ground turkey)

Cook noodles for 3 minutes. Drain and rinse with cold water. Cook sausage. Add spaghetti sauce. Let simmer. In a large mixing bowl beat eggs, add cottage cheese or ricotta, 3 cups mozzeralla, 1 cup parmesan and finely chopped spinach. Mix well.

Stuff shells with a heaping tablespoon full of cheese mixture. Cover with sauce, remaining mozzarella and parmesan.

Cover with foil and bak at 350 for 60 minutes. Uncover and cook until cheese is melted and bubbly.

Not your average Baked Ziti

1 lb. ziti noodles

1 28 oz. can of petite diced tomatoes (remove and discard 1/4 cup juice)

2-3 cups red bell pepper finely sliced

8 oz. shredded cheddar cheese

8 oz. shredded jack cheese

1 tsp. salt

1 tsp. pepper

1 cup half n' half

Boil noodles and rinse with cold water. Add bell peppers, cheddar cheese and jack cheese. Remove 1/4 cup of juice from the tomatoes and discard. Add the can of tomatoes and salt and pepper. Stir well.

Lightly grease a 9x13 pan. Add ziti. Pour half n' half evenly over ziti. Cover with foil and bake for 20 -25 minutes at 350. Uncover and bake 15-20 minutes until cheese is melted. Top with seasoned breadcrumbs in the last few minutes if desired.

Judy's Yummy Homemade Pasta Sauce

1/2 lb ground beef or Italian sausage
2 15oz cans Italian style diced tomatoes
1 15oz can tomato sauce
3-4 cloves garlic minced or pressed
1 onion chopped
1 zucchini grated
2 carrots grated
2 stalks celery diced
2 tsp sugar
1/4 tsp baking soda
salt and pepper to taste

In a large saucepan with a lid, brown ground beef or sausage (I used sausage), onions, and garlic until meat is cooked through and onions are tender. Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low and simmer for an hour, stirring occasionally. After an hour, remove from heat. Let cool. Freeze in gallon ziplock bags.
Thaw and re-heat slowly on the stove. Cook noodles according to directions. Serve with salad and garlic bread.

Rolled Lasagna

This is from my friend Judy's daughter-in-law

Cooks the lasagna noodles, lays them out on paper towels
Put shredded cheese on them then roll them up and puts them in a tin foil pan
Browns hamburger, ground chicken or turkey and adds a bottle of pasta sauce
Pours sauce over the rolled up lasagna and add a little more cheese on top and it is ready for the freezer

To serve, thaw and then cook for 20-30 minutes (covered until the last 5-10 minutes) at about 350

Pasta with Roasted Red Pepper Sauce

Ingredients
3 whole Red Bell Peppers
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
2 cloves Garlic, Minced
1/2 cup Heavy Cream
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
1/2 pound (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.
Preparation Instructions
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.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.

Great tutorial here: http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan/
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.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.
Give thanks for Italy.
Repeat as necessary.

Chicken Bow-Tie Pasta Salad

Makes 4 servings, 2 cups each

2 cups farfalle (bow-tie pasta), uncooked
6 oz. Grilled Chicken Breast Strips
2 cups fresh broccoli florets
1 cup halved cherry tomatoes or 1 large tomato, cut into chunks
1/4 cup sliced black olives
1/2 cup Colby & Monterey Jack Cheese Crumbles
1/2 cup Zesty Italian Dressing
1/4 cup Grated Parmesan Cheese

1. Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain.

2. Toss chicken, tomatoes, dressing, cheese crumbles and olives in large bowl. Add pasta mixture; mix lightly.

3. Sprinkle with Parmesan cheese.

Refrigerate several hours or until chilled.

Baked Ziti

Baked Ziti

1 pound dry ziti pasta
Sausage
Olives
2 teaspoons minced garlic
2 teaspoons Italian seasonings
2 (26 ounce) jars spaghetti sauce ( I used one Garlic and Onion and one Sausage)
6 ounces provolone cheese, sliced ( 9 rounds)
1 cup sour cream
8 ounces mozzarella cheese, shredded

Directions
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, heat sausage and add minced garlic and cook for a minute or so. Add spaghetti sauce and Italian seasonings, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, 1/2 sauce mixture, Provolone cheese, sour cream, remaining ziti, remaining sauce mixture and then mozzarella cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted. You may want to cover it for the first 20 minutes with foil and then let the cheese melt and brown for the last 10 minutes.

YaYa's Mac N Cheese

10oz Velveeta
1/4 TBL S&P
2 1/2 cups whole milk
1/4 tsp garlic granules
5 TBL butter
1 lb penne or macaroni pasta

Chop and melt all ingredients except pasta in microwave.
Add pasta to cheese mixture.
Place in 13x9 pan
Can add shredded cheese and breadcrumbs.
Bake at 350 for 20-30 mins

Beef Stroganoff-ish

1 lb hamburger
1 pkg mushrooms
1 packet lipton onion soup mix
1 can cream of mushroom soup
1-2 cups beef broth
salt & pepper to taste
egg noodles

Brown hamburger & drain grease. Saute mushrooms. Combine other with soup mix, mushroom soup & beef broth. Bring ingredients to a boil then let simmer for a little while.

Cook egg noodles. Drain and combine w/ hamburger & mushroom mixture.

I make this off the top of my head so the measurements vary. I serve with a big side of steamed veggies.

Peanut Ginger Chicken Pasta

8 oz. noodles
1/2 Rotisserie chicken
1 red pepper, thinly sliced
1/2 english cucumber, thinly sliced
peanuts, crushed
2 scallions (optional)

Sauce
1/2 cup peanut butter
3 Tab. soy sauce
3 Tab. rice vinegar
1 Tab. brown sugar
1 cup water
1 teas. minced ginger



1. Cook and drain noodles.
2. Mix sauce ingredients in a blender. Pour over noodles. Stir.
3. Add chicken, red pepper and english cucumber. Stir.
4. Sprinkle with crushed peanuts and scallions, if desired. Serve hot or cold.

Rainbow Pasta Salad

spiral tri-colored noodles
cheddar cheese, cubed
salami, cut in quarters
olives, sliced
celery, sliced
Italian dressing

1. Cook and drain noodles. Cool completely.
2. Combine all other ingredients with noodles. Serve cold.

You can add any kind of veggie to this salad, but I like to keep mine simple so kids will eat it!

Cheesy Rigatoni Bake

Taken from the book Girlfriend's on the Go by Suzie Roberts

1 16 oz. pkg. rigatoni noodles
2 Tbsp. butter
1/4 cup flour
1/2 tsp. salt
2 cups milk
1/4 cup water
4 eggs, beaten
2 (8oz.) cans tomato sauce
2 cups shredded mozzarella cheese
1/4 cup parmesan cheese

Cook pasta according the package directions.  In a saucepan, melt butter.  Stir in flour and salt until smooth, gradually add milk and water.  Bring to a boil, cook and stir for 2 minutes or until thickened.

Drain pasta and place in a large bowl.  Add beaten eggs.  Spoon into a greased 9 x 13 pan.  Top with tomato sauce and mozzarella cheese.  Spoon white sauce over top and sprinkle with parmesan cheese.  Bake at 375 degrees for 30-25 minutes.

Serve with a salad and garlic bread.

Freezing directions:  Slightly undercook pasta.  Place in a greased disposable aluminum pan.  Cover with plastic wrap and then with foil.

Mac & Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)

4 tablespoons (1/2 stuck) butter, cut into pieces

2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese

3 eggs, beaten

1/2 cup sour cream

1 (10 3/4-ounce) can condensed Cheddar cheese soup

1/2 teaspoon salt

1 cup whole milk

1/2 teaspoon dry mustard

1/2 teaspoon black pepper
DIRECTIONS
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Ravioli and Cheese Bake

(This is adapted from a Kraft recipe)

Ingredients:

1 jar spaghetti sauce

1 can diced tomatoes, undrained

1 can (10 oz) beef broth

1/4 cup Kraft Zesty Italian Dressing

1 1/2 packages (24 oz packages) of cheese-filled ravioli

1+ cup mozzarella cheese 

Assembly: 
Combine spaghetti sauce, tomatoes, broth and dressing in freezer bag (or 9x13 pan foil pan).  Add ravioli.  Seal and freeze.

Serving Day:  Thaw.  Pour into a 9x13 baking dish.  Cover with foil.  Bake at 375 degrees for 50 minutes or until ravioli are tender.  Remove foil.  Stir.  Sprinkle with cheese.  Let stand 5 minutes or until cheese melts.

Classic Lasagna

Ingredients

• 1 pound ground beef
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 (16-ounce) can stewed tomatoes
• 2 (6-ounce) cans tomato paste
• 1 (10 3/4-ounce) can tomato puree
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1 (10-ounce) package dry lasagna noodles
• 3 cups cottage cheese
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups shredded Parmesan cheese
• 2 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound mozzarella cheese slices

Preparation

Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Add onion and garlic; cook 3 minutes or until tender; drain. Stir in tomatoes and next 4 ingredients; simmer 30 minutes, stirring occasionally. (For investment cooking, cool sauce, then freeze in an airtight container.)

Cook noodles according to package directions; drain, and set aside.

Combine cottage cheese and next 5 ingredients in a large bowl.

Place half of noodles in a 13- x 9-inch greased baking dish. Spread half of cottage cheese mixture over noodles, and top with half of cheese slices. Spoon meat sauce over cheese. Top with remaining noodles cottage cheese mixture, and cheese slices.

Bake at 375º for 40 minutes. Let stand 10 minutes before serving.

Spaghetti Pie

Spaghetti Pie (6 servings)

This recipe can easily be double, or tripled. The original Spaghetti Pie recipe calls for a full pound of ground beef, but I only use half a pound per pie. I find half a pound to be more than enough. This recipe could also be made with ground turkey, Italian bulk sausage, TVP(texturized vegetable protein), or no meat (or meat substitutes) at all.

6 oz. dry spaghetti noodles
2 tbsp butter or margarine
1/2 cup Parmesan cheese
2 well-beaten eggs
1/2 lb ground beef
1/2 cup chopped onion
1 (8-oz.) can Italian-style stewed tomatoes (don't drain)
1 (6-oz.) can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 clove garlic, minced
1 cup cottage cheese
1/2 cup cheese (mozzarella, cheddar, American, or Jack), shredded

Cook spaghetti noodles. Drain. Stir margarine into hot noodles until melted. Stir in Parmesan cheese and eggs. Form pasta mixture into a crust shape in a buttered 9-inch pie plate. In skillet, cook ground beef and onions until meat is browned. Drain. Stir into ground beef, tomatoes, tomato paste, sugar , oregano and garlic. Heat through. Spread cottage cheese over bottom of spaghetti crust. Top with tomato/meat mixture. Sprinkle grated cheese over all. Cover pie pan with foil; label and freeze.

To Serve:
Thaw. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned.