Quick Lasagna Toss

** Recipe from Mr. Food **

* 12 lasagna noodles, broken into large pieces 
* 1 lb. hot Italian sausage, casing removed  (could use ground beef, etc.)
* 1 (26 oz.) jar spaghetti sauce 
* 1 c. ricotta cheese 
* 2 c. (8 oz.) shredded mozzarella cheese
* 1/2 c. grated Parmesan cheese
* 1/2 tsp. dried basil
* 1/2 tsp. black pepper

Cook noodles according to package direction; drain.  Meanwhile, in a soup pot, cook sausage over med-high heat for 6-8 min, or til no pink remains, stirring to crumble sausage; drain.  Add noodles and remaining ingredients; mix well. Reduce heat to medium-low and cook 6 - 8 min, or until heated through and cheese has melted. Serve immediately.

Spaghetti Pie

** Recipe from Mr. Food **

* 1/2 lb. cooked spaghetti 
* 2 Tbl. olive oil or melted butter 
* 2 large eggs, well beaten 
* 1/2 c. plus 2 tablespoons grated Parmesan cheese, divided 
* 1 c. ricotta cheese 
* 1 c. spaghetti sauce 
* 1/2 c. (2 oz.) shredded mozzarella cheese

Heat oven to 350. Coat a 10" pie plate with cooking spray.  In a large bowl, toss spaghetti with olive oil.  In a small bowl, combine eggs and 1/2 c. Parmesan cheese. Stir into spaghetti then pour into prepared pie plate, and form into a "crust."  Spread ricotta evenly over crust, but not quite to edge, and top with spaghetti sauce.  Bake uncovered 25 min, then top with mozzarella; bake 5 more min, or until cheese melts.  Remove from oven and sprinkle with remaining Parmesan cheese. Cool 10 minutes before slicing into wedges.

Chicken Marsala Pasta

** Recipe from Blog Chef **

* 2 boneless, skinless chicken breasts
* 1 pkg. fresh mushrooms (sliced)
* 1 onion (diced)
* 3 garlic cloves (minced)
* ¾ c. Marsala cooking wine
* ½ c. chicken broth (GF if desired)
* ½ c. heavy cream
* 1 lb. penne pasta (GF if desired)
* 1 c. parmesan cheese
* 5 Tbl. butter
* 1 Tbl. olive oil
* salt and pepper (to taste)
* ½ c. fresh Italian parsley (chopped)

Season chicken on both sides with salt and pepper. Melt 1 Tbl. of  butter and 1 Tbl. of olive oil in a large skillet. Cook chicken, turning once until browned on both sides and fully cooked (the internal temperature has reached 165 degrees). Transfer to a plate and allow chicken to cool. Once cooled, slice into strips.  Cook pasta according to package directions. Meanwhile, melt 1 Tbl. of butter in a skillet, add garlic, mushrooms and onions. Cook until onions are almost tender (about 5 min). Add Marsala wine, chicken broth and heavy cream. Bring to a boil. Reduce heat and simmer until sauce is thickened. Add cooked chicken to pan.  When noodles are done, drain and toss with 3 Tbl. of butter. Put noodles into a serving dish. Add mushroom, chicken, and marsala sauce mixture and ½ c. of parmesan cheese. Season with salt and pepper. Toss until well combined. Serve with parmesan cheese and chopped Italian parsley.
(Makes 4 Servings)

Lasagna Soup

** Recipe from  a farm girl's dabbles **

Soup:
* 2 tsp. olive oil
* 1-1/2 lbs. Italian sausage
* 3 c. chopped onions
* 4 garlic cloves, minced
* 2 tsp. dried oregano
* 1/2 tsp. crushed red pepper flakes
* 2 T. tomato paste
* 1 28-oz. can fire roasted diced tomatoes
* 2 bay leaves
* 6 c. chicken stock
* 8 oz. mafalda or fusilli pasta
* 1/2 c. finely chopped fresh basil leaves
* salt and freshly ground black pepper, to taste

Cheese Mixture:
* 8 oz. ricotta
* 1/2 c. grated Parmesan cheese
* 1/4 tsp. salt
* pinch of freshly ground pepper
* 2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces,  & brown for about 5 min. Add onions & cook until softened, about 6 min. Add garlic, oregano & red pepper flakes. Cook 1 min. Add tomato paste & stir well to incorporate. Cook 3 -4 min, or until the tomato paste turns a rusty brown color.  Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil & then reduce heat and simmer 30 min. Add uncooked pasta & cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare cheese mixture. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.  To serve, place a dollop of cheese mix in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Pesto Chicken Stuffed Shells

 


** Recipe from What's Cookin, Chicago? **

* 12-16 jumbo pasta shells
* 4 oz. cream cheese, softened
* 1 c. freshly grated Parmesan or Asiago cheese + 1/4 c. for topping
* 3 Tbl. prepared pesto (homemade or store bought)
* 2 c. shredded cooked chicken
* 2 cloves garlic, minced
* salt & pepper to taste

Heat oven to 350.  In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. Pasta will finish cooking when the dish is baked. Drain shells and set aside.  In a large bowl, combine the rest of the ingredients, except 1/4 c. of cheese for topping. Fill shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 c. of cheese over filled shells.  Bake uncovered for 30 min, or until shells are bubbling hot and cheese melts.

Tuscan Garlic Chicken

** Recipe from mel's kitchen cafe **


* 3/4 c. all-purpose flour
* 1/2 Tbl. salt
* 1 tsp. pepper
* 1/2 tsp. dried basil
* 1/2 tsp. dried oregano
* 4 boneless, skinless chicken breasts
* 5 Tbl. extra virgin olive oil, divided
* 1 Tbl. finely minced garlic (about 4-5 cloves)
* 1 red bell pepper, cut into thin strips or chopped
* 1/2 c. low-sodium chicken broth
* 6 oz. fresh spinach
* 1/2 c. heavy cream
* 2 tsp. cornstarch
* 1 c. lowfat milk
* 1 c. freshly grated Parmesan cheese
* 1 lb. fettuccine

Heat oven to 350.  In a shallow pie plate or similar dish, combine flour, salt, pepper, basil & oregano. Dip each chicken piece in flour mixture until both sides are well coated.
In a large 12" nonstick skillet, heat 3 Tbl. of olive oil over med. heat until oil is hot & shimmering. Carefully place chicken breasts in pan, cooking 2-3 min. on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. (If you try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off.) Gently remove chicken to a foil-lined, lightly greased baking sheet and bake in about 15 min, until the chicken is cooked through. Set aside and tent with foil until ready to use.
While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out skillet with paper towels and return it to medium heat, adding remaining 2 Tbl. olive oil. When oil is hot, add garlic and bell pepper, sauteing 2-3 min. Stir in one Tbl. flour and stir constantly while cooking for another minute. Add chicken broth to skillet and bring mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 min. In a small liquid measure, whisk together cornstarch & cream. Add spinach, milk & cream mixture to skillet. Bring mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 min. Stir in Parmesan cheese.  When pasta has finished cooking, drain & return it to the pot. Toss pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Chicken Florentine Bowtie Pasta

** Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil
* 1 c. finely chopped white onion
* 1 clove minced garlic
* 4 c. baby spinach leaves
* 2 c. cooked shredded chicken breast
* 1/2 tsp. kosher salt
* 1/4 tsp. freshly ground black pepper
* 2 c. Philadelphia Cooking Creme
* 1 lb. bowtie pasta or other small noodle
* 1 1/2 c. shredded mozzarella cheese

Heat oven to 350.  Spray a 9×13" baking dish with non-stick cooking spray.  Place oil in Dutch oven or large pot over medium heat. Add onion & cook, stirring until tender, about 5 min. Add garlic and cook, stirring for 1 min. Stir in spinach leaves, cook, stirring until wilted, about 2 min. Add chicken, salt & pepper, and cook until heated through, about 3 min. Add cooking cream, stirring to combine.  Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake 20-30 minutes, until cheese is melted.  Makes 8 servings

Chicken Florentine Puffs with Red Pepper Cream

** Recipe from Shugary Sweets **

* 1 pkg. puff pastry sheets (2 sheets), thawed

* 1 lb. boneless chicken tenders, cooked & diced

* 10 oz. frozen chopped spinach, thawed & drained

* 4 oz. cream cheese, softened

* 1 c. shredded cheddar cheese

* 1 tsp. kosher salt (plus a pinch)

* 1 tsp. lemon juice

* 4 turns of fresh ground pepper

* 1 egg

* 1 Tbl. water

* 1 tsp. Italian seasoning

* 1/2 c. heavy cream

* 6 oz. jar roasted red peppers, diced

* 1/4 c. basil, finely snipped

* 1/4 c. parmesan cheese, grated

* 1/2 tsp. salt

* 1/4 tsp. pepper

Heat oven to 400.  Lay both pastry sheets out & cut each one into 4 squares. (If you don't want to roll it out, pick up each square and stretch it gently to nearly twice it’s size. Repeat for each square, then lay back on counter.)  In lg. bowl, mix cooked chicken with spinach (be sure it's completely drained), cream cheese, cheddar cheese, 1 tsp. kosher salt, lemon juice & fresh ground pepper. Mix with hands to make sure cream cheese is thoroughly combined.  Fill half of each square with the chicken filling. Then fold each square into a triangle, bringing the ends together. Use a fork to crimp the edges. Beat one egg with water. Brush over each triangle. Sprinkle a pinch of salt over each one, and a pinch of Italian seasoning. Cut three small slits in the top of each triangle for venting. Cover 2 lg. sheet pans with parchment paper & place 4 puffs on each pan. Bake 15-18 min, until browned on top.  While baking, heat heavy cream in small saucepan. Add diced roasted red peppers, basil, parmesan, salt & pepper. Cook until heated through.  To serve, drizzle red pepper cream over each florentine puff.

Chicken Sausage Pasta Bake

** Recipe from Bite Me New England **

* 2 tsp. extra virgin olive oil
* 1 lg. onion, diced
* 3 cloves garlic, minced
* 1 lb. chicken sausage, sliced
* 1 tsp. salt
* 3 (15 oz.) cans Fire Roasted Tomatoes
* 3 Tbl. Italian herbs
* 1 Tbl. red pepper flakes
* 1 lb. pene pasta
* 3/4 c. dry red wine
* 1 tsp. sugar
* 1 c. Mozzarella cheese, shredded
* 1 c. cheddar cheese, shredded

Heat oven to 350. Heat oil into a large skillet over medium heat. Saute onion for 5 min. or until softened. Stir in garlic and cook for 1 min. Add sausage and salt; cook until cooked through. Add to tomatoes, red pepper flakes, sugar, wine, and Italian herbs. Reduce heat to low and simmer for about 1 hr. (adding more wine or water as needed if getting too thick).  Cook pasta according to packaging directions. Drain & transfer to sauce. Transfer to a 9×13" baking dish and sprinkle with shredded cheese. Bake for 20-25 min, or until cheese is melted.

Skillet Lasagna

** Recipe from Sisters Stuff **

* 1 1/4 c. cottage cheese (drained)
* 1/4 c. water
* 1/2 tsp. salt
* 1/8 tsp. black pepper
* 1/4 tsp. dried basil
* 1/4 tsp. oregano
* 1/4 c. grated Parmesan
* 1 1/2 c. shredded mozzarella cheese
* 1 lb. ground beef
* 1 c. zucchini diced
* 1 (26 oz.) jar pasta sauce
* 4 oven ready (no boil) lasagna noodles

In a medium bowl, mix together cottage cheese, water, salt, basil, oregano, pepper, Parmesan, and 1/2 c. of mozzarella. Set mixture aside.  Brown beef in large skillet set over medium-high heat until cooked, about 5 min. Drain fat. Add zucchini. Stir in 2 c. of  pasta sauce. Reduce heat to med-low.  Top mixture with 2 lasagna noodles, set in the center. Break 2 more noodles, each into half, and fill in edges. Spread cheese mixture over noodles. Pour the rest of the sauce into skillet and spread evenly, then sprinkle on the remaining cup of mozzarella.  Cover skillet and simmer lasagna over med-low heat until noodles are tender, about 20 min. Remove skillet from heat and let lasagna cook for at least 5 min, until most of the liquid is absorbed.

Italian Spaghetti

** Recipe from Blog Chef **

* 1 lb. spaghetti noodles (cooked)
* 1 1/2 lbs. ground beef
* 2 Tbl. olive oil
* 1 med. onion (chopped)
* 2 garlic cloves (minced)
* 2 bay leaves
* 1 tsp. oregano
* 1 tsp. basil
* 1 tsp. Italian seasoning
* 1 tsp. salt
* ground black pepper (to taste)
* 1 (6 oz.) can tomato paste
* 1 (28 oz.) can diced tomatoes
* 8 oz. fresh mushrooms (sliced)

Heat olive oil in a large skillet over med-high heat. Add ground beef, onion, mushrooms and garlic. Season with bay leaves, oregano, basil, Italian seasoning, salt and pepper. Add tomato pasta, tomato sauce, and diced tomatoes. Add pepperoni. Mix well.  Bring to a boil, reduce heat, cover and simmer for 1 ½ hrs. Use spaghetti sauce on top with cooked noodles.

Chicken & Spinach Stuffed Shells

**Recipe from The Sisters Cafe **

* 44 uncooked jumbo pasta shells (about 1 1/2 - 12-oz boxes)
* 2 c. chopped cooked chicken
* 2 c. fresh chopped spinach
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (15 oz.) container ricotta cheese
* 2 (8 oz.) packages cream cheese, softened
* 1 (5 oz.) package shredded Parmesan cheese (about 1 2/3 c.)
* 1 large egg, lightly beaten
* 1 Tbl. dried parsley flakes
* 1 tsp. Italian seasoning
* 1/2 tsp. salt
* 1/2 tsp. pepper
* 2 c. shredded mozzarella cheese, divided
* 1 (26 oz.) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir often so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 - 13x9x2" baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 c. mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 min. Uncover, sprinkle with remaining 1 c. mozzarella. Bake for 5 - 10 min. longer.

10 Minute Creamy Perline Pasta

**Recipe from Picky Palate **

* 1 lb Perline Pasta (from Trader Joe's) or other pasta of choice

* 2 Tbl. extra virgin olive oil

* 1 medium onion, finely chopped

* 2 cloves fresh garlic, minced

* 26 oz. favorite pasta sauce

* ½ Cup low-fat buttermilk

* Salt and pepper to taste

* ½ c. fresh grated parmesan cheese for garnish

Cook pasta according to package directions. Drain and set aside. Heat oil into a large skillet over medium heat. Saute onion for 5 minutes or until softened. Stir in garlic for 1 minute then stir in pasta sauce. Heat for 5 minutes then stir in buttermilk. Season with salt and pepper to taste. Stir in cooked pasta and reduce heat to low until ready to serve. Sprinkle each plate with fresh grated Parmesan cheese.

Papa John's Pizza Sauce

** Recipe from mixingbowl.com **

* 1 (10 3/4 oz.) can tomato puree
* 1/4 c. water
* 1 Tbl. sugar
* 1 tsp. olive oil
* 1/4 tsp. salt
* 1/4 tsp. oregano
* 1/8 tsp. basil
* 1/8 tsp. thyme
* 1/8 tsp. garlic powder

Combine ingredients in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes. This is also great as a dipping sauce for garlic bread.

Creamy Chicken & Rigatoni

** Recipe from Betty Crocker ** * 1 Tbl. olive or vegetable oil

* 1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces

* 2 cloves garlic, finely chopped

* 2 tsp. dried basil leaves

* 2 tsp. dried oregano leaves

* 2 cans (14 1/2 oz. each) diced tomatoes, well drained

* 2 c. heavy whipping cream

* ½ tsp. salt

* ½ tsp. freshly ground pepper

* ¼ tsp. ground red pepper (cayenne)

* 2 ½ c. rigatoni pasta (8 ounces)

* 1 pkg. (16 oz.) frozen broccoli, red pepper, onions & mushrooms, thawed & well drained

* Shredded Parmesan cheese, if desired Heat oil in Dutch oven/pan on med-hi heat. Cook chicken, garlic, basil & oregano in oil, about 5 min., until chicken is no longer pink in the center. Stir in tomatoes, cream, salt & both peppers. Heat to boiling; reduce heat to low. Simmer, uncovered, about 10 min. until slightly thickened. Cook & drain pasta as directed on package. Stir in pasta & vegetables into chicken mixture; cook until hot. Serve with cheese if desired.

Olive Garden's Chicken Marsala

*4 chicken breasts, (boneless,skinless)

* 1/2 cup flour

* salt & pepper to taste

* dried oregano to taste

* 4 Tbl. oil

* 4 Tbl. butter or margarine

* 2 c. fresh mushrooms, sliced

* 1 cup Marsala wine (or chicken broth)

Pound chicken breasts between sheets of plastic wrap until about 1/4" thick. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine (or chicken broth) around chicken pieces. Cover and simmer for about 15 minutes. Transfer to serving plate.

Creamy Cheese Noodles

* 3 c. milk
* 2 pkgs. (1.6 oz.) garlic & herb sauce mix
* 2 Tbl. butter
* 1 pkg. (8 oz.) shredded Italian 5-cheese blend
* 2 pkgs. (9 oz. ea.) fresh fettuccine, cooked

In medium saucepan, over med-high heat, whisk together milk, sauce mix, and butter. Bring to a boil, stirring constantly. Reduce heat & simmer 3 minutes. Add cheese & stir until melted. Remove from heat & toss with cooked pasta.

Lazy-Day Lasagna

* 1 jar (26 oz.) spaghetti sauce
* 2 c. water
* 4 large cloves garlic, minced
* 4 c. egg noodles, uncooked (use gluten-free pasta, if desired)
* 1 c. Ricotta Cheese
* 3 Tbl. chopped fresh basil
* 1 c. shredded Mozzarella cheese
* 3 Tbl. grated Parmesan cheese

Bring spaghetti sauce, water and garlic to boil in large skillet. Stir in noodles; cover.
Cook on medium-low heat 12 min. or just until noodles are tender, stirring occasionally. Remove from heat; stir. Mix ricotta and basil; drop spoonfuls over noodle mixture. Sprinkle with remaining cheeses; cover. Let stand 5 min. until mozzarella is melted.

**Optional: Cook and stir 1/2 lb. Italian sausage 6 min. or until done; drain. Add to skillet with sauce, water and garlic. Could also add ground beef.

Zesty Italian Chicken

* 1 Tbl. vegetable oil

* 6 boneless, skinless chicken breast halves**

* 1 large green bell pepper, cut into small chunks

* 1 (10 oz.) pkg. mushrooms, sliced

* 1 (14 - 16 oz.) jar reduced sodium marinara or spaghetti sauce

* 1/4 c. Worcestershire Sauce

Heat oil in large nonstick skillet over high heat. Cook chicken 5 min. until browned on both sides. Remove to plate. Add pepper and mushrooms to same skillet. Cook, stirring, 3 min. until tender. Stir in marinara sauce and Worcestershire. Heat to boiling. Return chicken to skillet. Simmer, covered, 5 min. until no longer pink in center.
**You may substitute boneless pork chops. **

Ravioli Lasagna

* 1 1/4 c. marinara sauce
* 1 (20 oz.) pkg. refrigerated cheese ravioli
* 1 (10 oz.) box frozen chopped spinach, thawed & squeezed dry
* 8 oz. shredded mozzarella
* 1/4 c. grated parmesan

Preheat oven to 375. Lightly grease an 8" square baking pan. spoon 1/4 c. sauce over bottom of dish. Cover withe 1/2 of ravioli. Spread half of remaining sauce over ravioli. Sprinkle on spinich & then half of mozzarella. Repeat with remaining ravioli, sauce & mozzarella. Sprinkle top with Parmesean. Cover dish with foil & bake for 30 min. Remove foil & bake until bubbling, about 10 min. longer. Let cool for about 5 min. before serving.