Sausage Tomato Pasta

From See Jane in the Kitchen

1 package penne, cooked according to package
1 pound mild italian sausage
1 cup heavy whipping cream
1 large can diced tomatoes with italian seasonings
1/2 onion, chopped
2 TBS olive oil
1 clove garlic, minced

1 cup shredded parmesan cheese
italian seasoning

Cook onion, sausage, and garlic with olive oil. Drain fat. Add heavy cream and simmer for 10 minutes, stirring occasionally. Add can of tomatoes and italian seasoning to taste. Sprinkle with parmesan cheese, heat and toss with pasta.

Baked Chicken-Bacon Alfredo

Recipe by Our Best Bites

8 oz. penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

6 oz. (1/2 package) cooked bacon, chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Serve with a green salad and breadsticks or a loaf of garlic bread made with Garlic Bread Seasoning.


Guiltless Alfredo Sauce

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.


When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Pesto Chicken Pasta by Andrea

This is a freezer recipe from TOH Simple & Delicious. The recipe makes 2 casseroles.
Ingredients:
1 package (16 ounces) pasta
6 cups shredded cooked chicken
4 cups (16 ounces) shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1 jar (10 ounces) prepared pesto
1-1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Directions:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
To bake immediately: Pour into 2 greased 8" pans. Mix bread crumbs, Parm. cheese with oil and sprinkle over the top. Cover and bake the casserole at 350° for 40-45 minutes or until bubbly.
To freeze: Transfer to 2 ziplock bags. In a small baggie, combine the bread crumbs, Parmesan cheese and oil, mix.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Pour into well greased pan. Sprinkle with topping mixtures. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).

Garlic-Basil Shrimp

6oz. dried whole wheat or plain fettuccini
2 TBS oilive oil
1 1/4 lbs. frozen large shrimp, thawed, peeled and deveined
3 cloves garlic, minced
1/8 tsp crushed red pepper flakes
3/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/4 cup finely chopped fresh basil
salt and pepper

cook pasta according to pkg directions, drain and keep warm

meanwhile, heat oil in large heavy skillet over medium-high heat until hot but not smoking. Add shrimp, cook 4 minutes turning once, or until cooked through. With slotted spoon transfer shrimp to bowl (reserve oil in skillet)

add garlic and red pepper flakes to reserved oil in skillet. Cook until fragrant, about 30 seconds. Add the wine and cook over high heat 1-2 minutes, stirring occasionally. stir in the tomatoes and basil. season with salt and pepper. return the shrimp to the pan and heat thru. serve with fettuccini.

*from 1/10 BHG mag

Tempting Terazzini Casserole

1 can cream of chicken soup
1 1/4 cup milk
3/4 cup parmesan cheese
2 TBSp dry sherry (optional)
1 tsp. onion powder
3 cup cooked chicken or turkey
1 jar mushrooms
4 cups hot spaghetti
1/3 cup dry bread crumbs.

Mix soup, milk, cheese, sherry & onion powder. Stir in chicken & mushrooms. Add spaghetti & toss to coat. Spoon into 3 qt. shallow baking dish. Mix bread crumbs & butter (2tbsp) and sprinkle on top. Bake at 400 degrees for 25 min or until hot.
Serves 6
from campbellkitchen.com

Chicken & Broccoli Alfredo

1/2 pkg. linguine
1 cup broccoli flowerets
1 lb chicken, cubed
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp pepper

Cook linguine according to pkg directions. Add broccoli for last 4 min of cooking time. Drain. Heat a pan with a small amount of oil. Add chicken and cook till brown. Add soup, milk, cheese, pepper and linguine into mixture and heat through. Serve with additional parmesean cheese.
Serves 4
from campbellkitchen.com

Easy Black Bean Lasagna

1) 15oz can black beans (drained and rinsed)
1) 28oz can crushed tomatoes, undrained
3/4 c chopped onions
1/2 c chopped green bell pepper
1/2 c chunky salsa
1 t chili powder
1/2 t cumin
1 c light ricotta cheese (can also substitute cottage cheese)
1/8 t garlic powder
1 egg
10 uncooked lasagna noodles
6oz (1 1/2 c) shredded cheddar or mozzarella cheese

Heat oven to 350. Grease 13x9 baking dish. In large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin; mix well.

In small bowl combine ricotta cheese, garlic powder and egg; blend well.

Spread 1 cup of the tomato mixture over bottom of baking dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top; spread carefully. Top with half of cheese, then with remaining noodles, tomato mixture and cheese. Cover tightly with spray coated foil.

Bake at 350 for 40 to 45 minutes or until noodles are tender. Uncover; let stand 15 minutes before serving.

No Boil Baked Ziti

1 jar spaghetti sauce
1 container (15 oz.) ricotta
2 cups mozzarella
1/4 grated parm
8 oz. uncooked ziti pasta
1 1/2 cups water

400 degrees

Combine all ingredients (only 1/2 the cheese) in a 13x9 baking dish cover tightly with foil- bake for 55 minutes.

Remove foil & sprinkle with other 1/2 mozz. Bake uncovered for 5 min. let stand for 10 minutes.

Lasagna

this is the way my grandpa always made it for us and it's really yummy

Mix one bottle of spaghetti sauce and 1/2 a carton of cottage cheese.

Layer with UNCOOKED lasagna noodles. Start and end with sauce.

Cook, covered for 30 minutes on 350 degrees, then uncover and cover with cheese and cook another 30 minutes.

Beef stroganoff

1 boneless sirloin, cut into strips (ground beef would work too, but not as good)
1/3 cup butter
2 medium size onions-sliced
1 can condensed beef broth
1 tsp salt
2 tbps flour
1 cup sour cream

Add 1 tbsp butter to skillet and pan fry steak about 1 min on each side or until cooked to your preference. Remove steak, add rest of butter, stir in onion and saute 5 min. Stir in mushrooms and saute 3 min add beef broth and salt, simmer 5 minutes. stir flour into sour cream in a small bowl, blend in about 1 cup of the hot mixture and then return the sour cream mixture to skillet and cook, stirring constantly until mixture thickens and just begins to bubble (do not boil) add steak - serve with egg noodles or rice.

*from my mom*

Stuffed Shells with Creamy Alfedo Sauce

from Foodnetwork.com
Ingredients:

6 jumbo pasta shells (conchiglioni)

Filling:
2 1/2 cups ricotta cheese
1/2 cup grated Parmesan
1 tablespoon olive oil
2 cloves garlic, minced
2 cups arugula
2 cups chopped cooked chicken (rotisserie chicken works well)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Sauce:
4 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup milk
3 tablespoons chopped fresh chives
1 cup plus 3 tablespoons grated Parmesan
1 cup grape tomato halved
Italian parsley for garnish

Directions
Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.

For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.

FNK notes: recipe makes too much filling

Creamy Pesto Chicken and Bow Ties

3 cups uncooked bow tie pasta
2 tbsp. butter
1 lb. boneless chicken breast, cubed
1 can cream of chicken soup
1/2 cup pesto sauce
1/2 cup milk
Frozen veggies, I usually use broccoli

Cook pasta according to package directions. Meanwhile, add butter to skillet, cook chicken until browned, stirring often. Add soup, pesto sauce and milk. Brink to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and cooked veggies and heat through.

Sausage, Pepper and Onion Pasta Fake- Bake

This is one from Rachel Ray, so good!

1 pound rigatoni
Salt
1 pound cooked chicken sausages (I just use ground HOT sausage)
3 TBS EVOO
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3-4 cloves of garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock
1 (28 oz) can crusched tomatoes
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table.

Cook pasta in salted water, according to pkg directions

Cook sausage then add the peppers, onions and garlic and sason with salt and pepper. Cook together until peppers and onions are tender then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.

To assemble the "fake bake" place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and then the reamining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place under broiler 2 minutes to brown cheese and set pasta.