Cheesy chicken spaghetti

This recipe comes from one of the goose berry patch cookbooks. I love casseroles that are quick and easy to make. This one is great to use up any left over chicken that you may have from roasting a chicken.

2 cups cubed cooked chicken
2 cups shredded cheddar divided
1 sm can cream of chicken soup
salt and pepper to taste - I add some garlic powder to
1 c milk
7 oz pkg of broken spaghetti noodles cooked

optional - 1 T diced pimentos




In a large bowl, combine chicken, one cup cheese, soup, milk, salt, pepper and pimentos, if using; mix well. Add cooked spaghetti to chicken mixture; toss to coat. Transfer to a greased 13”x9” baking pan; sprinkle with remaining cheese.Bake, uncovered, at 350 degrees for 20 to 25 minutes, or until heated through.Makes 4 to 6 servings.

cheesy ranch chicken pasta

This is a quick and tasty pasta dish for those busy nights. This recipe comes from life as a lofthouse


8 ounces dried pasta (I used penne)
1 Tablespoon butter
2 boneless, skinless chicken breasts, cut into small pieces
2 Tablespoons flour
1 packet dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup chopped, cooked bacon

Directions: Bring a large pot of water to a boil. Add dried pasta and cook according to package directions. Drain water.

Meanwhile, heat butter over medium-high heat, in a large skillet. Add the chicken pieces, and cook until no longer pink. About 10 minutes.

Once chicken is thoroughly cooked, sprinkle the flour and packet of ranch seasoning over the chicken. Stir. Pour milk into the skillet, and continue to stir and cook until mixture starts to thicken. Stir in cheddar cheese and bacon pieces. Stir until cheese melts.

Add the cooked pasta to mixture and stir to combine. Serve immediately!

Two timmin pasta bake

I love pasta and have never thought to mix alfredo and marinara together. I cannot wait to try this recipe out very soon. Recipe comes from this site

1 box penne pasta

1 (15 oz.) jar Alfredo sauce

1 (24oz.) jar Marinara sauce

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese



Cook pasta according to directions and drain. Mix the sauces together in a large bowl.Add the mozzarella and stir to combine. Then toss in the penne and toss to coat.Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.

Pasta and sun dried tomato salad

This salad recipe also comes from taste of home and it is very tasty!

1 can (49 ounces) reduced-sodium chicken broth
1 package (16 ounces) orzo pasta
1/4 cup chopped oil-packed sun-dried tomatoes plus 2 teaspoons oil from the jar
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded Parmesan cheese
4 fresh basil leaves, thinly sliced
Optional toppings: crumbled feta cheese and canned garbanzo beans

Directions
In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally.
Drain orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool completely.
Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired. Yield: 8 servings.

Sour cream noodle bake

I was doing some browsing on the pioneer womans blog and came across this recipe and new that i would have to try this one soon.It looks so quick and easy and cheap go to dinner.


1-1/4 pound Ground Chuck
1 can 15-ounces Tomato Sauce
1/2 teaspoon Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
1/2 cup Sour Cream
1-1/4 cup Small Curd Cottage Cheese
1/2 cup Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Summer time pasta salad

I found this recipe on pinterest and cannot wait to try it out. We love pasta salad at our house.

Sherry Shallot Vinaigrette
1/2 cup Extra Virgin Olive Oil
1/4 cup Sherry Vinegar
1 Shallot, chopped
1/ 2 clove Garlic, chopped
1/2 teaspoon Salt
Lots of fresh ground black pepper to taste

Puree the ingredients together in a small processor or blender. Set aside.

1 pound riccioli shaped pasta, or any favorite shape
2 medium sized zucchini, or 1 large thinly sliced into half moons
1 cup chopped scallions
3-4 ripe Roma tomatoes, chopped
1 tablespoon dried parsley
1 recipe Sherry Shallot Vinaigrette
Salt and pepper to taste

1. Boil the pasta according to the package directions in heavily salted water. Drain and rinse in cold water.

2. Meanwhile, prepare the Sherry Shallot Vinaigrette.

3. Toss the pasta together in a large bowl with the dressing and the rest of the ingredients. Salt and pepper to taste. Serve immediately or store covered in the refrigerator until chilled.

Notes: Next time I might throw in some dried or fresh parmesan, and a handful of sliced olives to add another element of flavor. Shredded asiago cheese might also work well.

Recipe by Laura Flowers

Mexican stuffed shells

We love mexican food and pasta at our house and this recipe gives you the best of both worlds. I cannot wait to try it out soon. Recipe comes from this blog

1 lb. ground beef
1 package low-sodium taco seasoning (or better yet use this Taco Seasoning!)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

homemade alfredo

I love alfredo sauce and this one is a little different than the one i usually make so I will be trying this out soon

1 cube butter
1 clove garlic, minced
4 oz cream cheese
2 cups heavy cream
2 cups shredded parmesan cheese
salt
pepper

Melt your cube of butter in a deep skillet. Add minced garlic and let cook for several minutes on low-med heat. Add cream cheese and stir until melted. It looks kinda clumpy so don't worry. Add cream and shredded cheese, stirring on low heat until melted. Season with salt and pepper to taste. Serve over cooked pasta ! Recipe comes from cupboard to cupboard

Wagon wheel pasta pizza casserole

I love quick and easy casseroles for those busy nights at our house.I found this one at tasty kitchen and will be making it sometime this week.

4 cups Wagon Wheel Pasta, Uncooked
1 pound Bulk Italian Sausage
½ cups Green Pepper, Chopped
1 cup Mushrooms, Sliced And Sauteed
28 ounces, weight Pasta Sauce
½ cups Pepperoni, Chopped
¼ cups Ripe Black Olives, Sliced
2 cups Mozzarella Cheese, Shredded

Heat oven to 350 degrees F.
Cook and drain pasta according to package directions and set aside.
While pasta is cooking, cook sausage in skillet over medium heat, stirring occasionally, until no longer pink. Add the green peppers to the skillet and saute for about 5 minutes. Add the rest of the ingredients to the skillet, except for the cheese, and mix well.
Pour pasta mixture into an ungreased 2 1/2 quart casserole dish. Cover the dish and bake about 30 minutes or until hot and bubbly.
Sprinkle with cheese and bake uncovered about 5 minutes or until cheese is melted.

Cheesy chicken ranch lasagna

Oh how i love pinterest.This is another great recipe from there that i cannot wait to make.

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend)
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I used 9 noodles)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

This sauce may curdle on you when heating it, it's OK. Mine did not, because I kept it at a low heat after I let it come to just a boil, and stirred, stirred, stirred. You may not need the full 25 minutes, so when you can tell it's starting to thicken, it's OK to add to the dish. It may curdle after it's baked, but again, it's OK.

Ravioli with bacon pesto cream sauce

This is a very simple pasta dish to make and it has alot of great flavor. Its perfect to serve if you have company coming over for dinner and you don't feel like being in the kitchen the whole night cooking.

1 package frozen cheese ravioli
4 strips bacon, chopped
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1/4 cup prepared pesto
Salt and pepper to taste
Parmesan or Romano cheese for serving

1. Cook the bacon in a large, high-sided skillet over medium-high heat until crisp. Remove to paper towels to drain. Drain all but one tablespoon of bacon grease from pan.

2. Add butter to reserved bacon grease. When melted, add onion and cook until onions are translucent . Season with salt and pepper. Add garlic; cook and stir for 30 seconds.

3. Reduce heat to medium and add heavy cream, stirring occasionally until sauce begins to thicken.

4. While sauce is thickening, cook ravioli according to package directions.

5. Add pesto and reserved bacon to thickened sauce. Taste for seasoning and adjust as needed.

6. Add sauce to cooked ravioli, stirring very gently to combine. Sprinkle each serving with shredded parmesan or Romano cheese.

* Recipe adapted from Cassie craves

Spasagna

At our house we love spaghetti,alfredo and lasagna and this recipe is a great combo of all 3. I cannot wait to try it out. This recipe comes from the country cook

1 (26 oz) Jar of your favorite Spaghetti Sauce
1 (16 oz.) Jar Garlic Alfredo Sauce
1 lb. spaghetti noodles
1 pound of ground beef
2 cups shredded mozzarella
1/2 cup milk (2% or higher)
1 tsp. dried oregano
1 tsp. dried parsley

Cook spaghetti noodles according to package directions.
Drain noodles very well.

Preheat oven to 350 degrees (F)

Spray 9x13 baking dish with nonstick spray.

In a large bowl, combine alfredo sauce, mozzarella, milk, oregano and parsley.
Stir well to combine.Add cooked and drained spaghetti noodles and toss to coat them completely.Place entire mixture into baking dish.Cover with aluminum foil and bake for about 30 minutes.

While it cooks, start browning your ground beef in a medium sauce pan.
Once beef is brown and crumbled, drain well to remove excess grease.
Over low heat add spaghetti sauce and mix. Put cover over sauce pan and allow the mixture to keep warm until pasta is ready.

After pasta is finished cooking, remove foil and allow to cool for 8-10 minutes.

Unless you are completely impatient like me.
Then you just cut out a slice and pour spaghetti sauce mixture on top, sprinkle with a bit of Parmesan cheese, if you like, and then dig in.

I will warn you, if you don't allow the mixture to cool a bit before slicing, it can get just a bit runny on you but the taste is still fantastic!

Ravioli with sausage and peppers

This is a real simple crockpot meal perfect for those busy nights. I like to add a dinner salad and some garlic bread for a great dinner.

1 pkg cheese ravioli - frozen or from the refridgerated section
2 cups diced bell pepper and onion
1 jar spaghetti sauce
1 smoked sausage ring sliced
shredded parmesan cheese if you desire - I love lots of it on mine

In 3 to 4 quart slow cooker, combine all ingredients, except Parmesan cheese; mix well. Cover and cook on low for 5 - 6 hours. Sprinkle individual servings with cheese.

Down home mac and cheese

I got this recipe from my friend Christina and her family gave it great reviews. I cannot wait to try it out.I love mac and cheese !


1/4 cup butter or margarine, divided
1/4 cup flour
1 cup milk
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked
1/2 cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed (about 1/4 cup)
make it
HEAT oven to 350°F.

MELT 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.

SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.

BAKE 20 min. or until heated through.

Red and White Pasta

This dinner is so simple and tasty and only takes 4 ingredients !

1 pound box Penne Pasta
1 (26 oz) jar meatless Spaghetti Sauce
1 (16 oz) jar Alfredo Sauce
3 cups shredded Mozzerella Cheese

Directions: Preheat oven to 375 degrees. Boil and cook pasta in a large pot of water according to package directions. Drain.
In a 9x13 glass baking dish, spread 1/2 cup of spaghetti sauce on bottom. Pour half of the cooked pasta on top. Pour half the alfredo sauce, half the spaghetti sauce and 1 cup of cheese evenly over pasta. Repeat with remaining pasta, sauces and cheese. Cover with foil and bake for 30 minutes or until hot & bubbly!

Recipe source - Life as a lofthouse

Cheesy chicken spaghetti

I was browsing one of my favorite blogs Mommys Kitchen and I came across this recipe. I cannot wait to give this one a try,

5-6 boneless, skinless chicken breasts or 1 whole chicken fryer * I AM GONNA CHEAT AND USE A ROTISSERIE CHICKEN FROM THE STORE AND CANNED CHICKEN BROTH
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped

Fill a big stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken. Let chicken come to a boil, then reduce heat and simmer chicken until done. Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes. Remove chicken from pot and place on a plate to cool. Drain the broth through a strainer and reserve. Cook the spaghetti per package directions. Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth.

Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente. While spaghetti noodles are cooking start de boning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces. Chop up all the vegetables and set aside. Melt margarine in a small skillet and add the vegetables. Sauté’ vegetables until they are tender and translucent in color. When noodles are done drain and set aside.

If you are not using canned chicken broth, reserve 2 cups of the cooked broth. In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup. Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).

To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir to combine. Spray a 9x 13 inch baking dish with cooking spray and add combined mixture. Top finished casserole with 8oz of shredded cheddar cheese. Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly. Remove from oven let cool and serve.

Time saver note: If a 9 x 13 inch dish is to big for your family you can prepare (2) 8 x 8 inch size . Serve one for dinner and freeze the second one for a quick meal another night. To freeze assemble casserole. Then cover the unbaked casserole with plastic wrap, and two layers of foil. Date and place in freezer. To cook, remove casserole from the freezer. Defrost and proceed with baking instructions. Or for a large family just double the recipe ingredients and prepare two 9 x 13 inch baking dishes.

Taco Pasta

I came across this recipe over at Beths recipes and i cannot wait to make this. It looks so yummy and quick to make !

pound ground beef or turkey
8 ounce small dry pasta shapes***Beth's notes: I doubled this per original posters notes.
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tablespoon taco seasoning
3 ounce cream cheese
1/2 cup sour cream
Salt and pepper

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup(Beth's notes:3/4 cup) of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Drain meat mixture. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.

Thai pasta salad

I came across this recipe along time ago in a cooking magazine and adapted it to my liking. It is super easy to make and very addicting!!

2- grilled chicken breasts cooked and diced
1/2 bag of shredded cabbage and carrots - I buy the coleslaw mix without the dressing on it
1 lb of rotini pasta - or any other twisty pasta
1/3 c. canola oil
1/4 c. sesame oil
1 t. red pepper flakes, crushed
1/4 c. honey
3 T. soy sauce
1/3 c. peanuts, chopped
1/4 c. green onions, chopped
2 T. toasted sesame seeds

Cook your pasta and drain and rinse well with cold water

While pasta is cooking, prepare your sauce by adding the canola oil, sesame oil, red pepper flakes, honey, and soy to a small sauce pan. Cook, stirring often until the honey is fully incorporated and the sauce thickens just slightly.

Pour the sauce over the pasta reserving about 1/4 cup and refrigerate overnight.It is important not to skip this step cuz it makes the pasta taste so good !

When you are ready to serve, pour the remaining 1/4 cup of sauce over the pasta and add chicken and carrots and cabbage toss. Then, top with chopped peanuts, green onions, and toasted sesame seeds.

Enjoy!

Bacon swiss penne

This yummy looking pasta dish also came from a taste of home magazine.In our house we love pasta !

Ingredients

* 12 ounces uncooked penne pasta
* 13 bacon strips
* 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
* 3 tablespoons butter
* 6 green onions, chopped
* 3 tablespoons all-purpose flour
* 4 cups 2% milk
* 3 cups (12 ounces) shredded cheddar cheese
* 1-1/2 cups shredded Swiss cheese
* 1-1/2 cups frozen peas, thawed
* 3/4 teaspoon pepper
* 1/2 teaspoon dried thyme
*

TOPPING:
* 3/4 cup dry bread crumbs
* 2 tablespoons butter, melted

Directions

* Cook penne according to package directions.
*
* Meanwhile, in a large skillet, cook bacon in batches over medium heat
* until crisp. Remove to paper towels; drain, reserving 4 teaspoons
* drippings. Crumble bacon and set aside.
*
* Saute chicken in butter and drippings until no longer pink. Add

Bow-Tie Lasagna

This lasagna is so yummy and easy to make on those nights where you just dont feel like slaving away on dinner ! I love the pioneer woman and this recipe came from her site.

1 pound Ground Chuck
5 cups Bow Tie Noodles
3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
1 Tablespoon Olive Oil
1 teaspoon Salt
1/2 teaspoon Garlic Powder
1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
1/2 cup Mozzarella Cheese
1/2 cup Sour Cream

ry ground chuck in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. (I can’t guarantee your results on this, because I’m spoiled; I am a “home canner” and have the BEST sauce on my shelf, a home canned marinara sauce that I use for lots of stuff—pizza, spaghetti, and of course, THIS.)

Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.