from Mom
1 pound ziti, cooked according to package
1-24 ounce jar marinara sauce
6 garlic chicken sausages, cooked and browned in skillet
2 cups fresh grated parmesan cheese, divided
1 TBS Italian Seasoning
Preheat oven to 350. In a large bowl toss cooked pasta with marinara sauce. Cut each sausage into fourths and add to pasta and sauce along with 1 cup cheese and seasoning. Mix well. Pour into a 2 1/2 to 3 quart casserole dish. Bake for 30 minutes or until browned and bubbly. Top with remaining cheese. Return to oven until cheese melts.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Wednesday, February 24, 2010
Fettuccine Recipe
from Mom
cooked fettuccine for family
2 cooked chicken breasts, cut in cubes
1 can chopped tomatoes and onions
sour cream, if wanted
Cook enough fettuccine to feed your family. In a separate skillet add one can diced tomatoes with onions. Salt and pepper to taste. Add chopped chicken pieces in with tomato mixture and heat through. If you want you can add a dollop of sour cream. Heat sauce and chicken mixture until warmed through. Serve over fettuccine.
cooked fettuccine for family
2 cooked chicken breasts, cut in cubes
1 can chopped tomatoes and onions
sour cream, if wanted
Cook enough fettuccine to feed your family. In a separate skillet add one can diced tomatoes with onions. Salt and pepper to taste. Add chopped chicken pieces in with tomato mixture and heat through. If you want you can add a dollop of sour cream. Heat sauce and chicken mixture until warmed through. Serve over fettuccine.
Baked Macaroni and Cheese
from Kim
12 ounces uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 ounces fat-free evaporated milk
8 ounces low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.
Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
Bake until top is golden, about 30 minutes.
12 ounces uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 ounces fat-free evaporated milk
8 ounces low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.
Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
Bake until top is golden, about 30 minutes.
Baked Chicken Penne Pasta
from Kim
1 1/2 cups multigrain penne pasta, uncooked
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 tsp dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 ounces (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp KRAFT Grated Parmesan Cheese
Heat oven to 375. Cook pasta as directed on package
Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.
1 1/2 cups multigrain penne pasta, uncooked
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 tsp dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 ounces (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp KRAFT Grated Parmesan Cheese
Heat oven to 375. Cook pasta as directed on package
Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.
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