Sausage and Pepper Baked Ziti

This is a great week night dinner. Easy to throw together, delicious, and great for leftovers.

Sausage and Pepper Baked Ziti

Source: Woman's Day Magazine

Ingredients:

8oz uncooked ziti pasta

2tsp oil

1 medium red bell pepper, chopped

2 cubanelle peppers, chopped

1 medium onion, chopped

12oz spicy or sweet Italian sausage

1c part skim ricotta

1 1/2c shredded part skim mozzarella

1/4c grated Parmesan

2c marinara sauce

Directions:

Heat oven to 400. Cook pasta according to directions on box.

Heat oil in large nonstick skillet over medium heat. Add peppers, onion, and sausage. Cook until sausage is browned. Remove from heat and cut sausage into 1/4in slices.

Mix ricotta, 1c mozzarella, and Parmesan in large bowl. Drain pasta, toss with cheese mixture, sausage mixture and 1c marinara sauce.

Pout pasta mixture into a 2qt shallow baking dish. Pour remaining marinara on top. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered 20 minutes, or until bubbly.

Italian Sausage Lasagna

This is my go to lasagna recipe. It is also the best lasagna I've ever had. I love this recipe and will not be switching. Betty Crocker knew what she was doing when she wrote this one!

Italian Sausage Lasagna
Source: The Big Red Cookbook from Betty Crocker
Ingredients:

1lb bulk Italian sausage
1 medium onion, chopped (1/2c)
1 garlic clove, crushed
3tbs chopped fresh parsley
1tbs chopped fresh basil leaves or 1 teaspoon dried basil leaves
1tsp sugar
2c diced tomatoes (from 28-oz can), undrained
1c (15oz) tomato sauce
12 uncooked lasagna noodles (12oz)
1 container (15oz) ricotta cheese or small curd creamed cottage cheese (2c)
1/4c grated Parmesan cheese
1tbs chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2c shredded mozzarella cheese (8oz)
1/4c grated Parmesan cheese

Directions:
Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.

Heat oven to 350ºF. Cook and drain noodles as directed on package.

Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Velveeta Cheesy Chicken Skillet

What's not to love about mac n cheese, yummy vegetables, and chicken all mixed up? I chose this recipe because it used Velveeta Shells & Cheese which is my favorite boxed dinner EVER. It was very good and we will be making it again. Next time, I may steam the veggies a bit before adding them though because I prefer them a bit more tender than they turned out.

Velveeta Cheesy Chicken Skillet

Source: Kraft Foods

Ingredients:

1lb boneless, skinless chicken breasts, cut into bit sized pieces

1 package (12oz) Velveeta Shells & Cheese

1c milk

1c water

1c broccoli florets (I used frozen but thawed them before adding)

1c sliced carrots

Directions:

Cook chicken in large skillet sprayed with cooking spray on medium-high heat for 5 minutes, or until cooked through.

Add shells, milk and water, stir. Bring to boil. Reduce heat to medium low, cover and simmer 10 minutes. Add broccoli and carrots, stir. Cook, covered for 5 minutes. Remove from heat.

Stir in Velveeta sauce.

Crock Pot Lasagna

The last time I tried to make crock pot lasagna, I failed. Horribly. It turned out so burnt, that we could not even try it. I learned my lesson and I now know that I must make it while I am home so I can keep an eye on it. This turned out really well. The recipe says to cook it 4-5 hours on low. In my crock pot, 4 hours was plenty of time. Definitely let it sit, out of the heating element, for 20-30 minutes before servings so that it can thicken up.

Crock Pot Lasagna
Source: Betty Crocker
Ingredients:
1 pound bulk Italian sausage (I used 1/2 pound ground beef)
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese (I used small curd cottage cheese)
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Directions:
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. (I skipped the extra cheese on top)

Pasta with Sausage, Veggies, and Cheese

Some nights, when I'm trying to clear things out of the cabinets, I just throw things together and make a meal out of it. The best ones always involve pasta and cheese. This one, happens to be the best one yet. In fact, my husband has requested that we put it on the menu in the future. I have to agree with him, it was very yummy. It's a very versatile dish. You can customize each ingredient to better fit your own taste.

Pasta with Sausage, Veggies, and Cheese
Ingredients:
2c dry bow tie pasta
1/2lb Bob Evans Breakfast Sausage
1 1/2c frozen mixed veggies
1/2c cheddar jack cheese

Directions:
Cooked pasta according to package directions.

Meanwhile, brown sausage in skillet. Drain.

While pasta and sausage are cooking, steam veggies to desired tenderness.

When all are cooked, toss together with cheese.

Pasta with Bacon, Cheese, and Tomato

Yum! This is a weight watches recipes that I stole from another blog. I have to say, it is pretty darn good and very versatile. You can change up the cheese, pasta, and veggies in this dish fairly easily to fit your tastes. For us, it was perfect the way it was and with some pieces of baked chicken thrown in. A very good, healthy one dish meal. I cut the recipe below in half (except for the bacon) and it was a good amount for my husband and I to share.

Pasta with Bacon, Cheese, and Tomato
Source: Stephanie Cooks
Ingredients:
2 c uncooked pasta
2 tbs flour
1 c milk
4 center-cut bacon slices
2 garlic cloves, minced
1 c shredded Gruyere cheese (I used mozzarella)
1/2 tsp salt
1/4 tsp black pepper
1/4 c chopped fresh basil (I omitted)
3 c baby fresh spinach
1 pint grape tomatoes
3 tbs Parmesan cheese

Directions:
Cook the pasta according to directions, drain and set aside.

While pasta is cooking, place the flour in a small bowl. Add milk gradually, whisking until well blended.

Cook bacon in a medium saucepan. Remove from pan and finely chop.

Drain excess grease. Add garlic to the pan, saute 30 seconds. Add milk and cook until thick, about 4 minutes.

Remove from the heat. Stir in the Gruyere and seasonings, stir until well combined.

Add pasta, bacon, spinach, and tomatoes. Stir until spinach wilts slightly. Top with Parmesan.

Taco Pasta Skillet

100 posts!! Woohoo! This meal is a good way to celebrate. It is a great weeknight meal that provides plenty of yummy leftovers for lunch the next day. According to my husband: pasta? good. meat? good. cheese? good.

Taco Pasta Skillet

Source: modified from Family Circle (I think) magazine

Ingredients:

1/2lb ground beef

1lb small pasta (I used two kinds because that it all I had)

1 can (15oz) great northern beans, drained and rinsed

1 can (14.5oz) no salt added stewed tomatoes

1 can (15oz) mild enchilada sauce

1tsp chili powder

1tsp red pepper flakes

1/4tsp salt

2c shredded taco cheese

Directions:

Cook pasta according to package, drain.

While pasta is cooking, prepare sauce. In a large skillet, brown beef. Drain and return to skillet. Add beans, tomatoes, enchilada sauce, chili powder, red pepper flakes, and salt. Break up tomatoes. Simmer over medium heat 3 minutes, stirring occasionally. Add1/2 of cheese and simmer for an additional 3 minutes, stirring occassionally.

Add pasta to skillet. Stir in hald of remaining cheese. Serve topped with extra cheese.

Lemon Chive Fettuccine

Yum! I love pasta dishes. Especially when they are fast, easy, and healthy!

Lemon Chive Fettuccine

Source: Betty Crocker's Healthy New Choices

Ingredients:

6oz uncooked fettuccine

1/3c reduced-fat sour cream

3tbs chopped chives

1tbs grated lemon peel

2tbs lemon juice

1tsp margarine

1/2tsp salt

1/4tsp pepper

Directions:

Cook and drain fettuccine as directed on package.

Mix remaining ingredients. Toss with fettuccine.

Baked "Ziti"

Yum, yum, yum. I love pasta. A lot. This is a great dish. I loved it the first time around and also the next day as leftovers. The added bonus is that is was SO simple to make!

Ingredients:

2 c dry ziti (I had to use penne because I couldn't find ziti at the store)

1 c ricotta cheese

1 jar marinara sauce (I used a homemade meat sauce)

1 c shredded mozzarella cheese

Directions:

Preheat oven to 350

Cook pasta according to package directions.

In a separate pot, heat sauce, ricotta, and half or mozzarella.

Combine sauce and pasta in a baking dish. Bake, covered, for 20 minutes. Uncover, sprinkle with remaining mozzarella and baked 10 additional minutes or until cheese is melted.

Fettucini Alfredo

I realize this picture isn't too appetizing. But, trust me, this was very very very good! A bit runny. Actually, a lot runny but it tasted delicious. Next time, I think I may cook the pasta in the sauce to soak up some of the liquid. I added a few baked chicken tenders seasoned with salt and pepper to the dish for some protein. We both loved it so we will be making it again in the near future.



Fettucini Alfredo with Baked Chicken Tenders
Source: Tyler Florence
Ingredients:
1 pint heavy cream (I used half and half)
1/2 c unsalted butter, softened
1 c freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish (I omitted)
Fettucini

Directions:
Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper.

In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. (I think this is where I made a mistake because I cooked the pasta according to the package. Next time I will cook it like these directions.)

Transfer pasta to a warm serving bowl. Top with more grated cheese, chopped parsley, and cooked chicken if desired. Serve immediately.

Spaghetti Meat Sauce

Please excuse the bad pictures. This is a really good red sauce for pasta. I modified Giada's marinara to fit our tastes and I think this is a keeper.



Meat Sauce
Source: Modified from Giada De Laurentiis
Ingredients:
2 lb ground beef
1/2 c extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp salt
1 tsp pepper
64 oz tomato sauce
2 bay leaves

Directions:
Brown ground beef in large skillet. Drain.

While beef is browning, heat oil in large pot over medium heat. Add onion and garlic and saute until onion is translucent, about 10 minutes.

Add beef to oil and onion mixture. Add salt and pepper, tomato sauce, and bay leaves. Simmer over low heat about 1 hour, until thick.

Chicken Stuffed Shells

I stole this recipe from Cook Like a Champion, one of the blogs I follow. It was originally stolen from Annie's Eats. I modified the recipe slightly since I knew that making the entire thing would turn out to be WAY too much food for us. I also don't have a food processor big enough so I just stirred by hand. Also because, I only had half the amount of ricotta on hand ;-P. Next time, I think we will try this without the chicken but with a meat sauce instead. Even so, it was very yummy and made enough for dinner for and leftovers for lunch tomorrow for both Matt and I.

Chicken Stuffed Shells
Ingredients:
About 30 uncooked jumbo pasta shells (slightly more than 1/2 box)
3 cloves garlic
1 chicken breast, cooked and finely shredded
15 oz part skim ricotta cheese
1/6 c Italian breadcrumbs
3/4 tsp salt
1/4 tsp black pepper
3/4 tsp dried parsley
3/4 tsp dried basil leaves
1/6 c half and half (I used 2% milk)
1 jar pasta sauce
Parmesan Cheese

Directions:
Preheat oven to 375*

Cook pasta shells according to package directions and drain. Separate onto a cutting board or cookie sheet to prevent from sticking together.

Combine ingredients garlic through half and half in bowl and stir until combined. Add more salt and pepper if necessary, to taste.

Spoon enough sauce into baking dish(es) to cover the bottom.

Fill the cooked shells with the ricotta mixture and place open side up in a prepared baking dish.

Spoon as much of the remaining sauce over shells as desired.

Bake covered with foil for 15-20 minutes, remove foil and continue baking for 5 minutes.

Sprinkle with Parmesan cheese and serve.

*If freezing extra shells, to cook from the freezer, thaw in refrigerator overnight and bake as directed above.

Buff Chick Lasagna

Matt loved this. Me, I though it was ok. That could be because I am coming down with a nasty cold and all I want to eat is soup and meatloaf. I think it will be a great thing to make for game night though. This lasagna for the guys and something else for the girls. We will see.

For the recipe please visit the AMAZING A Year of Crock Potting Blog

Ham and Cheese Macaroni

Ok, so I forgot to take a photo when the meal was finished. So, you'll have to live with one just before it went in to the oven. This was good. Not great, but good. I think next time I will play around with the cheeses a bit more.

Ingredients:

8 ounces macaroni

1/4 cup butter

1 clove garlic, minced

1/4 cup flour

1/2 tsp. salt

1/8 tsp pepper

2 cups milk

1/2 tsp prepared mustard

2 1/2 cups colby cheese

4 ounces cooked ham, finely diced

1/2 cup grated parmesean cheese

Directions:

Preheat oven to 350 degree F

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, drain.

In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt, and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minutes. Stir in mustard and colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from hear and stir in pasta and ham.

Pour into a 2 quart baking dish. Sprinkle with parmesean.

Bake 20 to 25 minutes, until bubbly and golden.

Recipe: Beef Pasta Bake

Ingredients:
1 jar of your favorite spaghetti sauce
1 bag shredded mozzarella cheese
2 cups dry bow tie (or macaroni or mostaciolli) pasta
3/4 to 1 pound ground beef or turkey

Directions:
Preheat oven to 350*
Brown ground beef in skillet or large oven safe dutch oven, drain
While browning, cook pasta as directed on box
Mix spaghetti sauce, 1/2 cup cheese, and ground beef in skillet, heat until pasta is cooked
If using dutch oven, add pasta and top with a handful or two of cheese
If using skillet, combine skillet mixture and pasta in an oven safe baking dish (usually 9x13) and top with a handful or two of cheese
Bake for 20 minutes