Holly's Swiss Spinach Pasta

I had a bunch of spinach dip leftover from our SuperBowl party and this is what I came up with...

1 pkg. Knorr Vegetable Dip prepared as the Spinach Dip recipe on back of package.

1 cooked and shredded chicken breast

1 package bowtie pasta, cooked as directed

Grated Swiss Cheese

Directions:

Mix spinach dip, chicken, pasta, and some cheese together then place in baking dish. Top with cheese. Bake at 350 for 25-30 until heated through and cheese melts.

Cheesy Sausage Penne

My great friend, Callie, made this for us several nights ago and it was yummy! She got the recipe from her sister, Courtney. Thanks girls!

1 pound bulk Italian sausage

1 garlic clove, minced
1 jar (26 ounces) Hunt’s® Spaghetti Sauce Traditional
1 package (16 ounces) uncooked penne pasta
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
4 green onions, sliced
2 cups (16 ounces) shredded cheddar cheese
Directions:
In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cook pasta according to package directions; drain. Meanwhile, in a small bowl, combine the cream cheese, sour cream and onions. In a greased shallow 3-qt. baking dish, layer half of the pasta and sausage mixture. Dollop with half the cream cheese mixture; sprinkle with half the cheddar cheese. Repeat layers.Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 12 servings.

Pasta Carbonara

2 1/2 cups uncooked mostaccioli noodles
2 cups cooked chicken
8 bacon strips, diced (I used the real bacon bits in the jar)
1 jar (4.5oz) whole mushrooms, drained
3/4 cup half & half
1/3 cup butter, cubed
1 tsp dried parsley flakes
1 tsp minced garlic
3-4 drops hot pepper sauce
1/2 tsp salt
1/3 cup grated Parmesan Cheese
sliced green onions to taste

Cook noodles according to pkg direction. In a large skillet cook bacon over med. heat until crisp; remove to paper towel to drain. Brown Mushrooms in drippings; remove to paper towel to drain. Drain dripping from pan, add half & half, butter, garlic, parsley, pepper sauce and salt to skillet; cook and stir over med heat until butter is melted. Add drained noodles to cream mixture. Stir in the bacon, mushrooms and cheese, heat through. Sprinkle with grean onions.

Pizzaghetti

From the kitchen of Shannon Fairchild
1- 12 oz pkg spaghetti noodles
2 eggs
1/2 cup milk
4 cups grated mozzarella cheese
3/4 tsp garlic powder
1/2 tsp salt
2 - 15 oz jars spaghetti sauce
1 1/2 tsp oregano
pepperoni (or topping of your choice)

Cook, drain noodles. Add eggs, milk, 1 cup of cheese, garlic powder and salt.
Bake at 400 for 15 min in greased pan.
Then spread on spaghetti sauce and oregano. Top with rest of cheese and pepperoni. Bake at 350 for 30 min

4-Cheese Baked Penne

Cook 1 pkg. penne pasta as directed. Drain.
Mix seperatley:
1 can/jar spaghetti sauce
1 cup shredded cheddar cheese
1/4 cup parmesan cheese
1 tsp basil
1 tsp garlic salt
1 can sliced black olives
Mix seperatley:
1 cup cottage cheese
1 egg
1/4 tsp black pepper
1/2 tsp basil
Combine two mixtures then add to drained pasta.
Place in lightly greased baking dish.
Top with:
Shredded mozzarella
Bake in 350 oven for 45 minutes or until heated through and cheese is bubbly.

Pasta Salad with Chicken

16 oz package bow tie pasta
16 oz package spiral pasta
1 C. Mayonnaise
2 16oz bottles of Kraft coleslaw dressing
20oz can Pineapple tidbits, drained
2 cans sliced water chestnuts. Drained
2 Cups finely chopped celery
6-10 green onions, sliced
1 ½ cups grapes, cut in half
3 cans chicken breasts
1 cup cashews
1 cup craisins
2 cans mandarin oranges

Cook pasta until tender and drain well. While the noodles are still hot stir in the mayonnaise and one bottle of coleslaw dressing. Cover and refrigerate.

Just before serving add the rest of the ingredients.

This is a great recipe because it serves 24+ people, and everything can be done the night before so all you have to do is combine the pasta with the pre chopped ingredients.

Chicken Fettuccine Alfredo

From the kitchen of Stacey Wilhelmsen

4 chicken breasts cooked and cubed
1 pkg dry Italian Seasoning Mix
8 oz. cream cheese
1 can cream of chicken soup
1 cup milk
1 pkg. angel hair noodles

1. Mix seasoning, soup and milk and blend well.
2. Place in gallon size baggie.
3. Thaw and serve w/ noodles. Can put in crock pot to heat or oven top

Lasanga Toss

From the kitchen of Stacey Wilhelmsen
1 pkg. bow tie noodles
1 lb hamburger
½ cup chopped onion
1 egg
1 garlic clove
2 cups sauce or jar of Prego
1 to 2 cups Ricotta cheese or cottage cheese
1 tsp Italian seasoning
2 cups shredded mozzarella
Shredded parmesan on top to cover or mozzarella


Cook noodles for 7 minutes or half the regular time, drain, set aside. Brown meat and onions and garlic, drain. Combine all the ingredients and put in two 8x8 pans. Freeze. Cook at 350 for about 1 ½ hours.

Chicken Alfredo-From the Kitchen of Callie Hodges & her sister Courtney!

1cup of milk
2 tble of butter
8 oz cream cheese
garlic salt
basil
at the end add 1/2 c to 1cup shredded parmasan cheese

*I also cook chicken with basil and garlic salt and add to pasta. We like to set some alfredo sauce aside before tossing with pasta because the noodles tend to get a little dry. This also makes the leftovers better and is yummy for dipping breadsticks.

Toss with pasta: bowtie, fettucini, etc. Sauce is also great on chicken pizzas.

Chicken & Broccoli Alfredo with Bowtie Pasta

I came up with this the other night, so I don't have exact measurements, sorry!

1 envelope Alfredo sauce mix (found by the gravy mix, taco seasoning, etc)
2 chicken breasts, cubed
Frozen Broccoli
Bowtie Pasta
Parmesan Cheese

Boil water and cook pasta.
Saute cubed chiken until no longer pink. You can add seasonings like Oregano and Basil while cooking.
Prepare Alfredo sauce according to package directions.
Cook broccoli in microwave.

Combine all and lightly toss, top with parmesan before serving.

Chicken & Broccoli Alfredo

8oz. linguine
1c. fresh or frozen broccoli flowerets
2Tbs. butter
1 lb. chicken breasts, cut into 1 1/2" pieces
1 can Cream of Mushroom Soup
1/2c. milk
1/2c. grated Parmesan cheese
1/4tsp. grated black pepper

Prepare linguine according to package directions in 3qt. saucepan. Add broccoli during last 4 minutes of cooking time. Drain well.
Heat butter in skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
Stir soup, milk, cheese, pepper, and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.

Lasanga Rolls

From Motherhood for Dummies

1 Package of lasagna noodles
2 Cups mozzarella
1 (15 ounce) Ricotta Cheese
1 (8-10 ounces) thawed and chopped spinach
1 (28 ounce) Pasta Sauce Jar
1 TBS Oregano
1 1/2 tsp Basil
Salt & Pepper
1/2 small onion



1. Cook noodles till they are almost done, then drain and set aside


2. In large bowl mix together mozzarella cheese, ricotta cheese, chopped spinach, onions, oregano, basil, some salt and pepper (salt & pep to your taste)


3. Lay out noodle flat and spread a thin layer of cheese mixture evenly. Then spread a thin layer of pasta sauce. Roll noodle up and place in pan (9x13), seem down.

4. When all noodles are rolled in pan, sprinkle salt over the bare noodles. Then top the remaining pasta sauce over the noodles. If you have any cheese mixture left over, plop a little dab on each noodle. I always like to sprinkle any left over mozzarella cheese too.

5. Bake in oven at 350* for 30 mins or until hot an bubbly.

Pasta & Peas

½ package frozen peas (16 oz. bag)
½ yellow onion peeled and sliced thinly in quarters
2 or 3 tablespoons olive oil
1 small can tomato paste (6 oz.)
1/2 tspn. oregano
Salt and pepper to taste

Pasta- small shells, penne, or bowtie

In a small pan sauté the sliced onion in olive oil until the onion is clear. Add the frozen peas and cook together with onion and oregano until peas are no longer frozen. Empty the can of paste into pan with onion and peas, add 2 paste cans full of water. Mix together well and cook over medium heat, stirring occasionally. Add more water if sauce becomes too thick. Salt and pepper to taste. Cook for about 30 minutes.

Serve over pasta. Serves four.

*You can add grilled chicken breast.

Lasagna

1 (8oz) pkg Lasanga noodles
1 lb. hamburger
1/2 c onions, chopped
2 cans tomato or spaghetti sauce
1 tspn garlic
1/2 tsp oregano
2 eggs
2c Mozzarella cheese
3/4c Parmesan cheese
1c cottage cheese

Cook noodles with dash of oil. Brown meat. Add onions til soft. Blend in sauce, garlic, salt, and oregano. Simmer 10-15 minutes. Mix cheeses and eggs together.
In 2 quart casserole, layer 1/3 noodles, 1/2 sauce, and 1/2 cheese mix, repeat. Last layer is remaining noodles and some sauce on top. Bake at 350 for 30 minutes let stand 10 minutes before cutting.

Pasta Salad

1 lb Garden Rotini
1 green bell pepper
1 small sweet onion
1 lb pepperoni
Italian salad dressing
1 lb sharp cheddar cheese
sliced black olives*
1. Cook the rotini according to the package
2. While rotini is cooking, slice your peppers and onions
3. Cut the pepperoni slices in half.
4. Next, cube cheeses into 'bite size' pieces.
5. When your rotini is done cooking, drain and rinse with cold water. Then transfer to a large serving bowl.
6. Add your onions, olives, peppers, pepperoni and cheese to the pasta and start tossing with your Italian dressing. Start off by adding small amounts of dressing, then more to taste.
7. Put into fridge to chill
You can also add chopped tomatoes, fresh mushrooms, etc.

Mozerella Chicken with Garlic Pasta

Mozzarella Chicken:
1/2 tablespoon olive oil
4 skinless, boneless chicken breast halves
1/2 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/4 cup minced onion
1/2 cup chicken broth
4 cups spaghetti sauce
1 cup shredded mozzarella cheese

Heat oil in a large skillet over medium high heat. Saute chicken breasts for 4 to 5 minutes each side, or until white. Add pepper, garlic, onion and broth. Cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
Stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted. Serve hot.

Garlic Pasta:
8 ounces fusili (spiral) pasta
6 tablespoons olive oil
2 cloves garlic, sliced
1/2 cup grated Parmesan cheese, divided
1 teaspoon chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, then return to pot. Heat oil in a large heavy skillet over medium heat. Saute garlic for 5 minutes. Remove garlic slices, and discard. Pour oil over pasta in pot, and toss to evenly coat. Sprinkle 3/4 of the Parmesan cheese onto pasta, and stir until evenly distributed. Transfer to serving dish. Sprinkle with remaining Parmesan and parsley.

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted

Crock Pot Lasagna

1lb ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese
1/2 cup grated parmesan cheese or asiago cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozerella cheese

Brown ground beef, onion and garlic in frypan.
Add tomato sauce, tomato paste, salt and oregano.
Cook long enough to get it warm.
Spoon a layer of meat sauce onto the bottom of the slow cooker.
Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 4 to 5 hours.

Baked Spaghetti-From the kitchen of Eric Van Leuven

16 oz. spaghetti
1 lb. ground beef
1/2 cup chopped onion
1/2 tsp. minced garlic, wet
1 jar spaghetti sauce
1 can mushroom stems and pices
1 can sliced olives
1 can Cream of Mushroom soup
1/4 cup Parmesan cheese

Preheat oven to 350. Cook spaghetti and drain. In large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain fat. Stir in pasta sauce, mushrooms, olives, and 1/4 tsp. pepper.
Place 1/2 the spaghetti noodles in greased baking dish. Spoon 1/2 sauce mix on top. Sprinkle with 1/2 cheese. Repeat layers.
Stir together soup, Parmesan cheese, and 1/4 c. water; spoon over top.
Bake, covered, for 35-45 minutes or until heated through. Uncover and bake 5-10 minutes more. Garnish with additional sliced and chopped parsley if desired. Serves 8-10.