Pasta

Angel Hair with Feta & Sun Dried Tomato
8 ounces Angel Hair Pasta
1 and 1/2 ounces sun-dried tomatoes, chopped
1/4 pound feta cheese, (tomato & basil flavor)
1/2 cup parmesan cheese
2 tablespoons olive oil
2 cloves garlic, crushed
Salt & pepper to taste

Cook pasta, drain and return to pot. Mix in tomatoes; finely crumble feta into pot. Toss in Parmesan and garlic. Pour in oil and mix well. Serve with additional parmesan cheese. Serves 4.
 

Artichoke Pasta
1 package (12 oz.) fettuccine
2 packages (9 oz. each) frozen artichoke hearts
1 Tbs. olive oil
1 large red onion, sliced in rings
1 tsp. chopped fresh thyme
1 garlic clove, minced
1 can (14 oz.) reduced-sodium chicken broth
1 pint cherry tomatoes, halved
¼ cup fresh parsley leaves
Shredded Parmesan cheese (optional)

1. Cook pasta according to package directions. Place artichokes in large glass bowl. Microwave on high 15 minutes, stirring once. Drain.
2. In large nonstick pan, heat oil over medium-high heat. Add onion and cook until soft, about 7 minutes. Add thyme and garlic, and cook 30 seconds more. Add broth and bring to a boil. Reduce heat and let simmer 5 minutes.
3. Stir in tomatoes, and cook 1 minute more. Add artichokes and parsley. Pour over fettuccine. Sprinkle with Parmesan, if desired. Makes 4 servings.
 

Baked Macaroni with Chicken and Cheese
1 rotisserie roasted chicken
1/2 lb. elbow macaroni, cooked per package instructions
1 cup prepared Alfredo sauce
1 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
Heat oven to 350F. Remove meat from chicken. Discard skin and bones. Cut chicken into 1" pieces. Set aside. In large bowl, combine cooked macaroni, Alfredo sauce, and Monterey Jack cheese. Mix well. Gently stir in chicken pieces and pour mixture into an oven-safe casserole. Top with Parmesan and bake until bubbly and lightly browned on top, about 20 minutes.
 

B.L.T. Pasta
1 package (1 lb.) wagon-wheel pasta
1 package (1 lb.) thick-cut bacon, cooked, drained, and crumbled
4 ripe plum tomatoes, halved and sliced
3 cups sliced romaine lettuce
1/2 cup mayonnaise
2 Tbs. cider vinegar
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper

1. Cook pasta according to package directions. Rinse under cold water, drain, and transfer to large bowl. Add bacon, tomatoes, and lettuce.
2. In small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper. Toss mayonnaise mixture with pasta and serve immediately. Makes 6 servings.

Cheater's Lasagna
1 lb ground Italian sausage
20 oz favorite spaghetti sauce
1 lb box spaghetti noodles (can use just about any type of pasta)
12 oz sour cream
12 oz, small curd, cottage cheese
8 oz shredded cheddar cheese
Salt/Pepper & Italian seasonings (oregano, basil, garlic) to your taste

Brown ground sausage and drain remove excess fat. While browning the meat; cook noodles as directed. Combine the meat and sauce and set aside, when noodles are done drain and return to pot. Add the sour cream and cottage cheese to the pasta and mix until well coated. Using a 9x13 pan start with a layer of noodle mix then cover with layer of sauce repeat noodles and sauce one more time then sprinkle cheddar cheese over top. Bake at 350 for about 30 minutes or until cheese is melted to your liking. (**I added a small can of tomato sauce to the spaghetti sauce to make it a little more moist.)

Chicken Alfredo
1 lb. fettuccine
1 lb. boneless, skinless chicken breasts
4 tbsp. butter
3 green onions
1/4 cup sun-dried tomatoes (in oil)
1 1/2 cups whipping cream
1 cup shredded Parmesan cheese
Salt and pepper

Cook pasta according to package directions. While pasta cooks, cut chicken into bite-size pieces. In a skillet, sauté chicken in butter. Add chopped green onions, and sauté until soft. Add tomatoes. Drain pasta and combine it in the skillet with the chicken mixture. On extremely low heat, alternately add cream and cheese, mixing thoroughly between additions (add in about 3 batches of each). Season with salt and pepper.

Chicken Spaghetti
4 boneless, skinless chicken breasts
1 or 2 small pkgs. spaghetti
1 pkg. Velveeta cheese
1 can Rotel tomatoes (diced)

In a large pot, boil chicken until done. Let cool while boiling spaghetti. Slice cheese into small blocks, add tomatoes and melt in a small saucepan. When spaghetti is cooked, drain and add cheese mixture. Break up chicken into smaller pieces and add to the noodles. Stir and serve.
 

Easy Pasta Alfredo
1/2 cup butter
1 cup whipping cream
1/8 tsp. ground nutmeg
1 cup shredded Parmesan cheese
1 pkg. (19 oz.) frozen cheese tortellini
In a saucepan, melt butter over medium-low heat. Add cream and nutmeg; heat through but do not boil. Stir in Parmesan cheese until melted. Cook tortellini according to package directions; drain. Transfer to a large serving bowl. Add the cheese sauce and toss to coat. Serve immediately. Serves 4.

Fiesta Skillet Spaghetti
1/2 tsp olive oil
1 lb ground chicken breast, skinless
1/2 c onions, chopped
1/2 c bell peppers, chopped
15 ozs tomato sauce
4 c water
1 env taco seasoning mix
8 ozs thin spaghetti, uncooked
1/2 c fat-free cheddar cheese, shredded
Heat oil in a 12" skillet over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in water, tomato sauce and taco seasoning mix. Bring to a boil. Add the uncooked spaghetti. Reduced heat covered and simmer until spaghetti is tender, about 25 minutes. Sprinkle with cheese.
 

Homemade egg noodles
1 cup of flour
1 egg
approximately 1/2-3/4 cup of water/chicken broth
salt and pepper to taste.
Mix this all together and roll out on a floured surface and take a pizza cutter to cut in to noodles. Drop them in boiling water with chicken and let simmer about 45 minutes and you have great homemade noodles. No need to dry the noodles, just drop them in as soon as they are cut.

Ravioli Casserole
1 (28oz) jar spaghetti sauce
1 (25 oz)pkg frozen cheese ravioli* -- cooked and drained
2 cups (16oz) small-curd cottage cheese
4 cups (16oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Spread 1/2 cup of spaghetti sauce in an ungreased 13x9x2" baking dish. Layer with half the ravioli, 1-1/4 cups of sauce, 1 cup of cottage cheese, and 2 cups of mozzarella. Repeat layers. Sprinkle with Parmesan. Bake, uncovered, at 350 degrees for 30-40 min. or until bubbly. Let stand 5-10 min before serving.
*note: 4-5 cups of any style cooked ravioli may be substituted for the frozen cheese ravioli.
 

Simple Chicken & Pasta
1 lb skinless boneless chicken breast -- cut in pieces
1 tbl olive oil
1 (10-3/4oz) can cream of mushroom soup
2 1/4 cups water
2 cups frozen mixed veggies
2 cups uncooked corkscrew pasta
In a skillet, brown chicken in oil. Add soup, water and veggies. Boil. Add uncooked pasta. Cook over med. heat 10 min.. stirring often. Add browned chicken and cook 5 min. more, or till pasta is tender. Top with grated Parmesan cheese & Basil if desired.
 

Skillet Lasagna

Cover noodles with hot water and let stand for 5 minutes or until softened.  Meanwhile, brown ground beef/turkey/sausage over medium-high heat; drain.  Add pasta sauce and 1/2 cup water.  Bring to a boil.  Remove noodles from water and tear in half lenfthwise.  Stir noodles into skillet.  Top noodles w/spoonfuls of ricotta cheese the sprinkle on mozzarella cheese.  Simmer 5 minutes or until noodles are tender and cheese is melted. 

Spaghetti For A Crowd
1 lg. onion, chopped (1 c.)
2 cloves garlic, minced
1/4 c. olive oil or salad oil
2 lbs. ground beef/chicken/turkey/Italian sausage (mix it up to suit your taste)
2 cans (the big cans) Italian tomatoes
2 cans (6 oz. ea.) tomato paste
1 c. water
1/2 c. chopped celery
1/4 c. chopped parsley
2 bay leaves
1 t. basil
4 t. salt
2 t. sugar
1/4 t. pepper
2 pkgs. (1 lb. ea.) spaghetti
grated Parmesan cheese

Sauté onion and garlic in olive oil, just until onion is soft in a kettle or Dutch oven; push to one side. Brown ground beef breaking up into small chunks. Stir in remaining ingredients, except spaghetti and cheese. Simmer, stirring several times, 2 hours, or until sauce is thick. Let stand 5 to 10 minutes until fat rises to top, then skim off; remove bay leaves. Cook spaghetti one box at a time; drain. Spoon meat sauce over cooked noodles and top with a sprinkling of Parmesan cheese. Makes 12 servings

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