Marsala Lasagna

Sauce:
3 T olive oil
1/4 cup onion, diced
1 T garlic, chopped
1/2 pound mushrooms, sliced
3 T flour
1 cup Marsala wine
1 cup beef stock
salt and pepper to taste

Directions:
Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

Ingredients:
Sauce
2-15 oz containers Ricotta Cheese
2 cups shredded Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese, divided
2 eggs, slightly beaten
1 t dried basil
1 lb ground Italian Sausage, cooked and drained
12 oz package Oven Ready Lasagna

Directions:
1. Preheat oven to 375.
2. In a medium bowl, combine Ricotta cheese, 1 cup Mozzarella cheese, 1/4 cup Parmesan cheese, eggs, and basil; mix well.
3. In a 9 x 13 x 3 pan, spread some sauce to coat the bottom of the pan. Line bottom of the pan with lasagna noodles (DO NOT BOIL). Spread cheese mixture, then meat and then spoon sauce over. Repeat layers: noodles, cheese, meat then sauce. Last layer should be noodles and then sauce and sprinkle with remaining cheese.
4. Wrap the lasagna tightly with a double layer of foil. Bake for 55-60 minutes or until the Lasagna is fork tender.

1. 5. Let stand for 10 minutes sealed in foil before cutting and serving.

Creamy Poblano Mac and Cheese

Ingredients:
2 T butter
1/2-1 onion, chopped
1 small red pepper, chopped (optional)
1/2 green bell pepper, chopped
1/2 can of diced tomatoes or 2 medium tomatoes, chopped
garlic powder
salt and black pepper
2 10.75 oz cans Campbells Condensed Creamy Poblano and Queso Soup
1.5 cups milk
2 cups shredded Cheddar cheese
1 lb bag of elbow macaroni (cooked and drained)
4 hot dogs, sliced
2 T chopped fresh cilantro (optional)

1. Cook macaroni noodles
2. Heat the butter over medium high heat. Add the onion and bell peppers and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
3. Add the tomato and garlic (sprinkle in) and cook and stir for 1 minute. Season with salt and black pepper
4. Stir in the soup, hot dogs and milk and heat to a boil. Remove the saucepan from heat. Add cheese and stir until melted. Stir in the macaroni. Sprinkle with cilantro if desired.

Mexican pasta

Serves 4

Ingredients:
Pasta noodles (we used rotini because that's what we had)
Ground beef enough for one seasoning packet (I think they usually say 1/2 lb)
One taco seasoning pack
Cumin
2 Cans of stewed tomatoes
One can of tomatoes with green Chiles  (make sure the jar says mild if you don't want it spicy)
Cheddar cheese
Parmesan cheese

Directions:
1. Start boiling water to make pasta noodles normally.
2. Cook ground beef and follow directions on taco seasoning packet
3. Add one can of stewed tomatoes and can of tomatoes with green Chiles. Add other can of stewed tomatoes until you have enough for the sauce. Mix and smash stewed tomatoes. Add cumin to taste.
4. Mix in cooked pasta noodles. Here you have a few options. You can save this mixture now (the leftovers are actually better because the flavors settle in more) or melt the cheddar cheese on top- you can do this in the pan or in the bowl. If you save it for later you can melt it as you warm it up. We melted one slice on top of pasta in each bowl (shredded cheese also works great). Sprinkle Parmesan cheese to taste.

Turkey Tetrazzini

Ingredients

1 1/2 c diced turkey breast

1/2 c chopped onion

1/4 c water

1-10 oz can condensed cream of mushroom soup

1/4 c shredded sharp cheddar cheese

2 c hot spaghetti

2 T chopped fresh parsley

1/8 t black pepper

1-2 oz jar diced pimiento

Directions

Heat skillet coated with cooking spray over medium-high heat. Add turkey and onion. Saute 3 minutes. Stir in water, soup, and cheese. Reduced heat to low and cook 4 minutes. Stir in pasta and next 3 ingredients. Cook until thoroughly heated.

Yield: 2 servings (1 1/2 c each)

Speedy Ravioli Bake

Ingredients

2 (9 oz) pkg of uncooked refrigerated cheese-filled ravioli

1 (28 to 32 oz) jar chunky spaghetti sauce

1 t dried basil leaves

2 cups shredded mozzarella cheese

Directions

Heat oven to 400 degrees. In large saucepan cook ravioli according to package. Drain. Set aside.

Add sauce and basil to saucepan. Cook over medium heat 5 minutes. Stir into ravioli. Pour into an ungreased 13x9 inch glass dish.

Sprinkle with cheese.

Bake at 400 for 10 minutes or until sauce is bubbly and cheese is melted.

Angel Hair Pasta Delight

Ingredients

2 t olive oil

1 1/2 c Vidalia or other sweet onion

3 garlic cloves, minced

1/4 c water

1 (10-ounce) pkg fresh spinach, chopped

2 c chopped tomato

2 c chopped cooked chicken breast (about 1/2 lb)

1/4 c chopped cooked bacon

3 T balsamic vinegar

4 c hot cooked angel hair (about 8 oz. uncooked)

1/4 c shredded Asiago Cheese

Directions

Heat oil in a large nonstick skillet over medium high heat. Saute onions for 2 minutes. Add garlic saute 1 minute. Add water and spinach, cover and cook 2 minutes or until spinach wilts.

Stir in tomato, chicken, bacon, and vinegar, cook until heated. Serve over pasta, sprinkle with cheese.

Ghoulish Goulash (Sloppy Joe Rotini)

Ingredients

4 c uncooked rotini pasta (12 oz)

2 pounds ground beef

4 c frozen whole kennel corn

2 c water

2 small zucchini, sliced (2 cups)

2 jars (15 1/2 oz. each) extra thick and chunky Sloppy Joe sauce

Directions

Cook and drain pasta as directed on package. While pasta is cooking, cook beef in Dutch oven over medium-high heat 8-10 minutes, stirring occasionally, until brown; drain. Stir in pasta and remaining ingredients. Heat to boil; reduce heat to medium. Cover and simmer 5-10 minutes, stirring occasionally, until zucchini is crisp-tender.

Bow-tie Pesto Pasta

Yield: Makes 8 servings

When adding the pesto and hot water to the pasta, taste to get a good balance of flavor and texture.

Ingredients:
1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch)
1 medium sized red onion, diced (1/4 inch)
1 cup frozen peas, thawed and cooked in boiling water for 3 minutes
3 scallions, thinly sliced
1/2 cup chopped pitted black olives
1 tablespoon olive oil
1 pound farfalle pasta
1 cup prepared pesto
1/4 cup freshly grated Parmesan cheese


Preparation:
1. Combine the peppers, onion, peas, scallions and olives in a bowl.  Reserve.
2. Bring a large pot of salted water to a boil with the olive oil.  Cook the pasta according to package directions.  Drain, reserving 1/2 cup of the cooking water.  Remove the pasta to a bowl and toss with 1/4 cup of the pasta water.
3. Add the pesto and reserved vegetable to the pasta; toss to combine.  Toss with cheese and season with salt and pepper, to taste.  Let it rest at room temperature.  Serve immediately or refrigerate for up to 1 day.  Bring to room temperature 30 minutes before serving.  Add more pesto and hot water to thin if necessary.

Smoky Barbecue Chicken Pizza

Ingredients

1 package (10 ounces) refrigerated pizza crust

1 1/2 c (6 ounces) shredded Colby & Monterey Jack cheese blend, divided

2 c chopped cooked chicken

1/2 c barbecue sauce

1/2 c diced green bell pepper

1/4 c thinly sliced red onion

Directions

1. Preheat oven to 425F. Roll pizza crust into a 12-inch circle on Classic Round Stone using lightly floured Baker's Roller. Sprinkle crust with 1 c of the cheese.

2. In bowl, combine chicken and barbecue sauce; toss to coat. Dice bell pepper, thinly slice red onion, top crust with chicken mixture, bell pepper an onion. Sprinkle with remaining 1/2 c cheese.

3. Bake 15-20 minutes or until curst is golden brown

Yeilds: 8 servings

Nutrients per serving: Calories 240, Total Fat 9g, Saturated Fat 5g, Cholesterol 45mg, Carbohydrate 20g, Protein 18g, Sodium 20mg, Fiber less than 1g

Garlic Shrimp Alfredo

Ingredients:

Mostaccioli pasta (preferred type- similar to a penne noodle)

Alfredo sauce of your choice

Classico Pesto Sauce

Tony Chachere's seasoning

shrimp scampi mix

Pasta:

Prepare normally, boil water, cook pasta, drain, etc.

Sauce:

1. Cook shrimp scampi mix in a frying pan

2. Add a can of Alfredo sauce

3. Add 2-3 spoonfuls of Pesto sauce

4. Sprinkle Tony's

5. Mix all together

Combine:
1. Pour sauce mixture in pot used to make pasta and mix all together.

Recipe by Me