Janeen's Pasta Bake

 Pasta Bake

1 lb. Italian style sausage - pork or turkey

2 lb jar of pasta sauce

1 lb pasta of your choice (we usually use penne)

mozarella cheese

fresh basil

Brown the sausage and add the sauce, simmer.

Cook the pasta to al dente, according to the package instructions.

Combine the pasta and meat sauce and pour into a 9 x 13 pan.

Top with mozarella cheese and fresh basil.

Bake until heated through and cheese is melted on top.

Cena Chicken

 3/4 box (1 lb) cellentani or Rotini pasta (3 1/2 c)

1 can Italian style diced tomatoes

1 c cream

1 1/2- 2 c shredded chicken

cheese- mozarella/parmesan

Cook pasta according to directions.  

Heat tomatoes and cream.  

Add chicken and cheese.  Mix with pasta.

Summer Skillet Lasagna

SKILLET SUMMER VEGETABLE LASAGNA

yield: 6 SERVINGS

 

prep time: 15 MINS

cook time: 20 MINS

total time: 35 MINS

INGREDIENTS

• 1 to 2 tablespoons extra virgin olive oil
• 1/2 cup chopped yellow or white onion
• 4 garlic cloves, minced or 1 teaspoon garlic powder
• 1 (28-ounce) can diced tomatoes (see note)
• 1 teaspoon salt, I use coarse, kosher salt
• 10 curly-edged lasagna noodles, broken into 1 or 2-inch lengths (*or use 8 1/2 oz. bow tie noodles)
• 1 small zucchini, cut into 1/2 inch chunks (*Shred)
• 1 small yellow squash, cut into 1/2 inch chunks (*Shred)
• 1/4 cup chopped fresh basil (*or 1 Tbs dried)
• 1 cup ricotta cheese, whole milk or part skim (*3/4 c is fine)
• 1 cup freshly grated Parmesan cheese (*3/4 c is fine)

INSTRUCTIONS 

• In a large 12-inch skillet heat the oil over medium heat until hot and rippling. Add the onion and cook until softened, 2-3 minutes. Add the garlic or garlic powder, and cook until fragrant, about 30 seconds.
• Drain the diced tomatoes into a 2- or 4-cup liquid measure. Add water to the tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to the skillet.
• Scatter the broken noodles into the skillet, layer the drained tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
• Stir in zucchini and squash. Cook, stirring occasionally (again, to prevent sticking - add broth or water, if mixture seems dry), until noodles and squash are tender, 6-8 minutes.
• Off the heat, add the basil, half of the ricotta cheese and half of the Parmesan cheese. Stir until creamy. Dollop the remaining ricotta cheese over the noodles, season with salt and pepper to taste, and sprinkle with remaining Parmesan cheese and fresh basil, if desired.

NOTES

Skillet: if you don't have a 12-inch skillet, a 6- or 8-quart saucepan or pot works great for this recipe. 

Substitutions: you can sub in or add a variety of different vegetables (especially if using a larger pot). Broccoli, bell peppers, asparagus, fresh tomatoes, just to name a few! 

Tomatoes: sometimes I get lazy and instead of using diced tomatoes, I sub in a 28-ounce can of crushed tomatoes (no draining), add about 1/2 to 1 cup of water or broth, and toss it all in the skillet in step #2. 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/skillet-summer-vegetable-lasagna/

Jasta: Italian Pasta Salad

        JANE'S FAVORITE PASTA

• (1) 16 ounce package of rotini pasta (multi-colored)
• 2 cups cherry tomatoes halved
• 1 cucumber, cut and quartered
• 4 oz mozzarella cheese cubed
• 3 oz sliced pepperoni cut in fourths 
• 1 large green bell pepper diced
• (?)(Red onion, chopped fine
• 1 can of black olives 10 oz, drained
• 8 oz Italian dressing
• 6 oz shredded Parmesan cheese (opt)

1. Bring a large of of water to a boil.
2. Add pasta and cook until al dente. You want your pasta firm.
3. Drain, and rinse with cold water. Set aside.
4. In a large bowl, combine the pasta with tomatoes, mozzarella cheese, pepperoni, green pepper, and black olives.
5. Pour the Italian dressing over the top. Add in the Parmesan cheese and stir to coat.
6. Let sit in the refrigerator for at least one hour for the flavors to come together.

Serves 12

If Putting together the night before, just add a little dressing to the noodles and veggies.  Add the cheese and rest of the dressing right before serving.

*Can instead of using pepperoni do more veggies: broccoli, cauliflower, etc

Chicken Noodle Soup

This recipe is from Chad's mom with just slight alterations.  I think it's THE BEST!!!

Bring the broth to a boil and then all all the rest.  Cook until tender.

• 12 c chicken broth- use about 7 c with "Better than Bullion", the other 5 can just be regular chicken broth.  But the better than bullion makes it AMAZING!
• 2 c cooked, cubed chicken or turkey
• 2 c chopped celery
• 2 1/2 c chopped carrots
• 1 med, onion, chopped
• 2 1/2 tsp parley flakes
• 1 tsp basil
• 1/8 tsp red pepper flakes

While the above is cooking, make noodles.  

• 1 egg
• 1 Tbs water
• 1/2 tsp salt
• 3/4-1 c flour approx.

Beat eggs and water together.  Stir in salt and then about 1 c. flour.  Add enough flour to make a soft dough ball that's not too sticky.  Flour counter pretty generously and roll out into a very thin rectangle (dough should not be stuck to the counter).  Cut into noodles about 1/4" wide and 2" long.  Add to the soup and cook 10-15 min. (i'm pretty sure it's closer to 15).

**If you have to just use regular bullion, you can add a can of cream of chicken soup, if desired.

Haylee's Tomato Sauce

(To go on Lasagna Swirls)

1 large onion
2 cloves garlic
3 Tbs butter
2- 1 lb 12 oz can crushed tomatoes (2 pint size homeade)
16 oz tomato sauce
2 Tbs sugar
2 Tbs olive oil
2 tsp basil
1 tsp Italian Seasoning
Pinch of red pepper flakes
Salt and pepper to taste
(Top with parmesan cheese)

Saute onion and garlic in butter.  Combine the rest of the ingredients and simmer 10 min.
Cook earlier on and simmer for a longer (cover after the first 10 min), or stick in the crockpot.

Spinach Lasagna Swirls

8 oz lasagna noodles
2-10 packages frozen chopped spinach, thawed and well drained
1 lb ricotta cheese
1 c grated parmesan cheese, divided
8 oz cream cheese
8 oz mozzarella cheese
1/2 tsp basil
1/4 tsp oregano
salt and pepper to taste

To make the swirls:
cook the noodles and set on wax paper to dry.
Beat the rest of the ingredients together until well blended.
Lay out each lasagna noodle and spoon about 1/2 c filling onto each one.  Roll up jelly-roll fashion.  Place in 9x13 plan coil side up.  Pour sauce over the rolls and top with parmesan cheese.
Bake loosely covered at 350 for 30-40 min until heated through and mozzarella in filling is melted.

Penne with Roasted Aspargus and Balsamic Butter

yield: 6 servings

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER

PREP TIME: 10 MINS

COOK TIME: 20 MINS

INGREDIENTS:

ROASTED ASPARAGUS:

•  2 pounds fresh asparagus spears (2 bunches)
• 1/2 to 1 tablespoon olive oil
• 1/4 teaspoon coarse, kosher salt
• 1/4 teaspoon freshly ground black pepper

BALSAMIC REDUCTION:

• 1/2 cup balsamic vinegar
• 1 teaspoon light or dark brown sugar
• Pinch of black pepper
• 1/2 teaspoon coarse, kosher salt

PASTA:

• 12 oz penne pasta, regular or whole wheat
• 3 tablespoons butter, cut into pieces 
• 1/3 cup freshly grated Parmesan cheese, plus more for serving

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Cut the asparagus spears into 1-inch pieces. Place the asparagus on a large, rimmed baking sheet and toss with the olive oil, salt and pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
2. While the asparagus roasts, add the vinegar to a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes.
3. Stir in the brown sugar, pepper and salt. Remove from the heat.
4. Cook the penne in a large pot of lightly salted boiling water until al dente (or desired tenderness), according to package directions. Drain the pasta and return to the pot.
5. Add the butter and toss with the pasta until the butter is melted and the pasta is evenly coated.
6. Add the vinegar reduction. Toss to combine well. Add the asparagus and Parmesan; toss. Season to taste with additional salt and pepper, if needed.
7. Serve immediately with extra Parmesan cheese, for serving, if desired.

From: Mels Kitchen Cafe (her recipe calls for 1-2 lbs of asparagus 16 oz pasta, and 4 Tbs butter)

Fresh Zucchini and Tomato Linguine - Mel's Kitchen Cafe

INGREDIENTS:

• 12 ounces linguine or fettuccine 
• 1 tablespoon olive oil
• 1/2 cup finely diced shallot or onion
• 2 cloves garlic, finely minced or pressed through a garlic press
• Pinch of red pepper flakes (optional)
• 4 cups diced zucchini 
• 2 cups cherry tomatoes, halved 
• 1 cup chicken or vegetable broth
• Salt and pepper to taste
• 1 cup chopped fresh basil
• 1/2 to 1 cup freshly grated Parmesan cheese

DIRECTIONS:

1. Bring a pot of lightly salted water to a boil and cook the linguine until al dente, according to package directions. Drain and toss with a drizzle of olive oil to prevent sticking (unless ready enough to just add to the sauce mixture below).
2. While the water is boiling/pasta is cooking: heat the oil in a nonstick 12-inch skillet over medium heat. Add the onion, garlic and red pepper flakes, if using, and cook, stirring often, until the onion turns translucent, 3-4 minutes.
3. Add the zucchini, tomatoes, broth and a pinch of salt and pepper. Bring the mixture to a simmer, and cook until the zucchini and tomatoes soften, 5-10 minutes; the mixture will thicken a bit as the liquid evaporates and it cooks down. Stir every once in a while to prevent sticking and moderate heat, if needed. Season to taste with additional salt and pepper, if needed.
4. Toss the drained pasta with the zucchini/tomato mixture. Add the basil and Parmesan cheese and toss again. Serve immediately.

Mel's Tri-Color Pasta Salad

INGREDIENTS:

• 12-ounce package tri-color rotini pasta, cooked and drained
• 2/3 cup creamy Caesar dressing
• 1/2 teaspoon coarse, kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 3 roma tomatoes, diced
• 1 (6-ounce) can black olives, drained and chopped
• 1/4 cup finely diced red onion (or green onions)
• 3/4 cup shredded parmesan cheese
• 6-10 fresh basil leaves, cut into strips or torn into pieces, plus more for garnish, if desired
• 1/4 cup basil pesto
• 1/2 to 1 cup toasted pine nuts (optional – or unsalted sunflower seeds, love it even without!)
• *Can add 1-2 c shredded chicken

1. Cook the pasta in a large pot of boiling, salted water according to package directions. Drain and coat with the Caesar dressing while still warm.
2. Add the rest of the ingredients, except for the pine nuts and extra basil. Toss well to combine. Add additional salt and pepper to taste, if needed.
3. Refrigerate until ready to serve (4-8 hours). If the pasta salad seems dry after refrigerating, add a little more Caesar dressing and stir to combine. Before serving, top with pine nuts and fresh basil, if desired.

Goulash

2 c dry macaroni, cooked
3/4 c ground beef, browned with onion and carrots opt
1 14 oz tomato soup
1/4-1/2 c ketchup
2 Tbs brown sugar
1/2 c salsa

While pasta is cooking, heat other ingredients together.  Add pasta.

Chicken Broccoli Alfredo

1 large chicken breast

1 Tbs butter

3 garlic cloves

2 c. milk

3 oz (1/3 c) cream cheese

2 Tbs flour

1 tsp salt 

1 c grated parmesan cheese

2 large broccoli chunks

Fettuccine noodles

First, in a blender, blend the milk, cream cheese, flour, and salt.

Cut chicken into chunks and cook until done in a large fry pan. Add butter and garlic. Saute about 30 sec. over med-high heat.

Remove chicken  from pan and keep covered.  Add broccoli to pan and cook a few minutes.  Add the milk mixture.  Stir often and simmer 3-4 min. until thicker. Cook a few minutes longer until broccoli is tender.

Turn off heat. Add cheese. Stir in, then cover. Let stand 10 min.

Serve over fettuccine noodles.

WE LOVE THIS!!! LOVE LOVE LOVE LOVE!!!!

I got this recipe from Our Best Bites (surprise?) but I just added the chicken and broccoli to it. It's called "guiltless alfredo sauce." I don't think it's really guiltless, but at least you don't use cream in it to make it good!

Macaroni and Cheese

1 ½ c. cottage cheese

1 c. (8 oz) sour cream (I think it's too sour creamy so I just do ¾ c) or use plain yogurt 

About 3/4 c. green onions, chopped (or just use regular onion)

2 c (8 oz) shredded Cheddar cheese

½ c milk

1 large egg

½ tsp salt

¼ tsp pepper

4 c. cooked elbow macaroni or small shells (about 2+ c uncooked)

Process cottage cheese and sour cream in the blender until smooth, stopping to scrape down sides (I skip this step)

Combine all ingredients in a large bowl; spoon into a 9x13. 

Cover and bake at 400 for 20 min. Uncover and bake 5 more.

Eggplant or Chicken Parmesan

1 lg. eggplant or about 1 1/2 lbs chicken tenders or breasts
1/4 c milk
1/4 tsp garlic salt
1 c Italian bread crumbs (2 c. whole crutons blended or Ritz crackers and add a tsp of Italian seasoning)
1 jar spaghetti sauce
3/4 large red pepper, diced
1-2 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese

Preheat broiler.  Cut eggplant 1/4" thick or cut chicken so it's not so fat.  Dip in milk then coat in crumbs mixed with garlic salt.  Place on sprayed cookie sheet.  Broil 5 minutes on each side.

Remove from oven and decrease it to 325.

Spread 1/4 c. sauce on bottom of 9x13" pan.  Top with eggplant/chicken and remaining sauce. Top with peppers and rest of the sauce.   Sprinkle with cheeses.

Bake for 40-60 minutes or until cooked through and cheese is browned.  (Covered, uncover last 10 min.)
Serve over spaghetti or egg noodles.

Spaghetti

1 lb ground beef
1 onion
2 cloves garlic
2 stalks celery
1 green or red pepper or any color
1 can diced tomatoes- Italian Style
1 can tomato soup
1 (8 oz) can tomato sauce
~1/2 c water
3/4 tsp Italian seasoning
1 1/2 tsp basil
1 tsp oregano
dash pepper
1/2 Tbs sugar

Cook beef with onion.  Drain, add garlic, celery, and green pepper. Cook for a couple minutes to soften veggies, then add tomatoes-sugar.
Simmer uncovered for about 20-30 min.

Serve over noodles (about 1/2 a box) with Parmesan cheese

Stuffed Shells/Lazy Lasagna

Lazy Lasagna/Stuffed Shells

4 c dry penne or a little less of rigatoni noodles/ Shells

1 lg. egg

2 c. small curd cottage cheese

1/2 c. shredded Mozzarella cheese

1 1/2 tbsp. dried parsley

1/2 tsp. dried oregano

1/4 tsp. pepper
Sausage (opt- I used about 1/6 pound and it was perfect!)

24 oz. spaghetti sauce (I like Hunts veggie)

1/4 c. grated Parmesan cheese

Cook pasta in boiling water until tender but firm. Drain.

Beat egg in bowl stir in cottage cheese, 1/2 cup Mozzarella cheese, parsley, oregano and pepper.

For Lazy Lasagna:  Spray 9x13 dish, spread 1/4 jar pasta sauce over bottom of pan.  Mix warm noodles with the cheese mixture.  Layer half the noodles/cheese, half the sauce, rest of the noodles, rest of the sauce.  Top with parmesan cheese and any extra mozzarela, if desired.  Also sprinkle Italian Seasoning on top.   
For shells:  Spread 2 c. spaghetti sauce over bottom of 9x13" pan. Stuff shells with about 2 Tbs cheese mixture. Place in baking dish. Top with remaining sauce and Parmesan cheese.

Cover with foil and bake at 350 for about 30-40 min. until bubbling, hot, and cheese is melted.  Uncover last 10 min.

Tortellini Soup

Tortellini Soup (Rivka)

½-1 lb. regular sausage (or part ground beef/turkey)

1 med. onion, diced

3 large carrots, diced

1 Tbs minced garlic (2-3 cloves)

6 c. vegetable or chicken broth

1 can diced tomatoes

1 can corn, drained (or 1 ¾ c frozen)

1/4 tsp red pepper flakes

black pepper

1 1/2 Tbs. Italian seasoning

1- 10 oz bag refrigerated cheese tortellini (I like RANA brand)

3 c. fresh, chopped spinach

Directions:

Cook sausage with onion and carrots, then garlic.  Drain. (Or cook sausage separately and cook the onion, carrots, and garlic in a little oil).

Add broth, tomatoes, corn, red pepper flakes, black pepper, Italian seasoning and bring to a boil.

Add the tortellinis and cook until done.  Very last add the spinach and serve.

*Or use Italian sausage and probably don't add the red pepper flakes or Italian seasoning?

For Crockpot: Put cooked sausage and all but tortellini and spinach in crockpot. Cook on high for about 4 hours. During the last half hour add the tortellini. Shortly before serving add spinach.

One Pot Creamy Tuna and Noondles

• From: Mel's Kitchen Cafe

**I LOVE the fresh parsley on this!

• 
  
• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 2 garlic cloves, finely minced or 1 teaspoon garlic powder
• 1 cup milk
• 2 cups water
• 2 1/4 cups low-sodium chicken broth
• 16 ounces small pasta shells
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons milk or heavy cream
• 1 tablespoon Dijon mustard (I just did a squirt of mustard and drops of white vinegar)
• 1 tablespoon fresh lemon juice
• 2 5-ounce cans white albacore tuna, drained
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving

DIRECTIONS

1. In a 4- or 5-quart pot, heat the oil over medium heat and sauté the shallot (or onion) and garlic for 2-3 minutes.
2. Stir in the milk, water, broth, shells, salt and pepper. Bring to a simmer, and cook, uncovered, stirring often (at a simmer, not a rigorous boil) until the pasta is al dente, according to package directions (the pasta will continue to cook a bit over the next few minutes so don't overcook it in this step). Each brand of pasta will will differ slightly; depending on the brand, you may need to add a bit more liquid toward the end of cooking time but do so gradually so it isn't too soupy. There should be a bit of liquid left even after the shells are just tender. They'll continue to soften up and the liquid will be absorbed as other ingredients are stirred in and as it rests.
3. Stir in the milk or heavy cream, mustard, and lemon juice. Add the tuna and mix gently until combined. Stir in additional salt and pepper to taste, if needed. Let the pasta rest for 5-10 minutes - it will thicken up and get nice and creamy.
4. Sprinkle with parsley and serve with extra lemon wedges - it is delicious with lemon juice drizzled over the top of individual servings.

1/2 version

• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 1-2 garlic cloves, finely minced or 1/2-1 teaspoon garlic powder
• 1/2 cup milk
• 1 cup water
• 1 1/8 cups low-sodium chicken broth
• 8 ounces small pasta shells
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoons milk or heavy cream
• 1/2 Tablespoon Dijon mustard (I just did a squirt of mustard and drops of white vinegar)
• 1/2 Tablespoon fresh lemon juice
• 1 5-ounce cans white albacore tuna, drained (or regular tuna)
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving