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)

Chicken Enchilada Pasta

 ** Recipe from Pearls, Handcuffs, and Happy Hour **

* 2-3 chicken breasts, cooked & shredded 

* 2 Tbl. olive oil

* 2 garlic cloves, minced

* 1 medium onion, diced

* 1 red pepper, diced

* 1 (4 oz.) can diced green chilies

* 1/2 tsp. salt

* 2 tsp. chili powder

* 1 tsp. cumin

* 2 (10 oz.) cans green chili enchilada sauce

* 2/3 c. red enchilada sauce

* 2 c. shredded cheese 

* 1 c. sour cream

* Penne pasta

Optional Toppings:

* Avocado

* Green Onions

* Black Olives

* Tomatoes

* Sour Cream

Cook chicken, drain, and shred.  Meanwhile, boil pasta according to package and chop veggies.  Heat olive oil in a deep skillet & cook onions for about 3-5 min.  Add garlic & red pepper and cook for another 3-5 min.  Add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 min.  Add cheese & stir until melted and heated through.  Stir in sour cream, but DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Stir until sour cream is well mixed and heated through.  Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish as desired.

Cheeseburger Spaghetti

** Recipe from Angie's BIG Love of Food **

* 8 oz. spaghetti noodles
* 1 lb. ground meat (1/2 grd turkey & 1/2 grd pork)
* 1 (10 oz.) can cream of onion soup
* 1/4 c. half & half or whole milk
* 1/2 c. cheese
* 2 tsp. Dijon
* 1 Tbl. dill relish
* 1 tsp. Worcestershire
* 1 Tbl. dried parsley (1-2 tsp. fresh)

* garnish with paprika & monterey jack cheese

Heat oven to 350.  In a skillet, over med-high heat, brown meat.  Season to taste.  Leave meat in skillet & set aside.  Meanwhile, in a stock pot, cook noodles according to package directions.  Back to your skillet, on med. heat, stir in soup, milk, cheese, Dijon, relish, worcestershire & parsley.  Once your pasta is done, drain it & return pot back to the stove.  Add the meat to your noodles & combine.  Transfer everything to a 2 qt. oven safe dish, topped with monterey jack cheese & paprika. Bake  for about 10 min, just to melt the cheese.

Cajun Chicken Pasta

** Recipe from Blog Chef **

* 2 boneless skinless chicken breasts (cut into small strips)
* 4 oz. linguini (cooked all dente)
* 2 tsp. Cajun seasoning
* 2 Tbl. butter
* 1 green onion (thinly sliced)
* 2 c. heavy whipping cream
* 2 Tbl. sun-dried tomatoes (chopped)
* ¼ tsp. salt
* ¼ tsp. dried basil
* 1/8 tsp. ground black pepper
* 1/8 tsp. garlic powder
* ¼ c. parmesan cheese

Place chicken strips and Cajun seasoning in a bowl, toss the chicken with the seasoning until the chicken strips evenly coated with the seasoning.  In a large skillet over medium heat, melt butter. Add chicken and sauté the chicken for 5-7 min. or until the chicken is fully cooked (the internal temperature has reached 165 degrees).  Reduce heat to low. Add green onions, heavy cream, tomatoes, basil, salt, garlic powder, and black pepper. Cook until heated through. Pour over hot linguini and toss with parmesan cheese.
(Makes 2 Servings)

Italian Pasta Salad

** Recipe from The Sisters Cafe **

* 1/2 -1 package of bowtie pasta
* broccoli florets--bite size pieces
* sliced pepperoni (cut in half)
* sliced olives
* mozzerella cheese-cubed (or just slice up cheese sticks)
* cherry tomatoes (not pictured)
* favorite Italian dressing

Boil the pasta in water according to the package directions. For the last minute of cooking add the broccoli florets. Drain and rinse with cold water to stop cooking. Add to a bowl with the pepperoni, olives, cheese and tomatoes. Toss with your favorite dressing. Remember that the pasta will soak in some of the dressing so put in a little more than you think. (Or add some right before serving, so it is not too dry.) Chill and enjoy!

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.