Simple Sausage Lasagna

1 pound sweet italian sausage or bulk pork sausage
1 jar (26 oz.) spaghetti sauce
1/2 cup water
2 eggs, beaten
3 cups 4% cottage cheese
1/3 cup grated Parmesan cheese
1-2 Tbsp. dried parsley flakes (I use fresh...)
9 uncooked lasagna noodles (don't need to precook!)
3 cups shredded part-skim mozzarella cheese

1. In a large skillet, cook sausage (remove casings if any) over medium heat until no longer pink; drain. Stir in the spaghetti sauce and water. Simmer, uncovered, for 10 minutes. Meanwhile, in a large bowl, combine the eggs, cottage cheese, parmesan and parsley.

2. Spread 1/2 cup meat suace into a greased 9x13" baking dish. Layer with three noodles and a third of the cheese mixture, meat sauce and the mozzarella cheese. Repeat layers twice.

3. Cover and bake at 375* for 45 minutes. Uncover; bake 10 minutes longer or until the noodles are tender. Let stand for 15 minutes before serving.

Broccoli and Tortellini Salad

20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 Tablespoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup craisins
1 cup sunflower seeds

1. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.

2. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.

3. In a large bowl, combine broccoli, tortellini, craisins, and sunflower seeds. Pour dressing over salad and toss well to combine.

Marinara Sauce

I usually at least double this recipe. It is quick, easy, and really flavorful! It works well with spaghetti or any favorite pasta.

Marinara Sauce
Yields: 8 servings

INGREDIENTS:
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 Tbs. fresh oregano
1 Tbs. fresh basil
1 Tbs. brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons olive oil
1/3 cup finely diced onion
1/2 cup chicken stock or white wine

DIRECTIONS:
1. In a food processor, place the tomatoes, tomato paste, chopped parsley, oregano, basil, salt, and pepper. Blend until mostly smooth or desired consistency.

2. In a large skillet over medium heat, sauté the onion and garlic in olive oil for 2 minutes or until onion is translucent. Add the blended tomato sauce and white wine or chicken stock.

3. Simmer for at least 30 minutes, stirring occasionally. Adjust seasonings to taste.

Pasta Primavera

The pasta primavera was a big hit at our house. I've never made this before but it was SO easy!

Boil some multi colored spiral noodles. (about 1/2 of the small bag)
Set those aside and melt 1/4 cup butter in a frying pan. Add thin sliced carrots, broccoli and green onions. Stir fry until tender-crisp. Then add some sliced mushroom, a shake of garlic powder, and a shake of Italian seasoning. Stir in the noodles, sprinkle with Parmesan cheese and serve. Yummy! Even the kids liked it although I think they did pick around any vegetables. Oh well.

If you want to see what we had with the primavera, see my dinner menu blog here.

Easy Manicotti

1 (15 oz.) container whole milk ricotta cheese
2 1/2 cups shredded mozzarella
1/4 cup shredded parmesan (fresh if possible)
8-10 manicotti shells, boiled and drained
1 jar Ragu Old World Style spaghetti sauce (I like tomato, onion, garlic)
garlic salt to taste

Preheat oven to 350. While manicotti shells are boiling, mix ricotta, 2 cups mozarella and parmesan. In a 9x13" glass baking dish, pour thin layer of Ragu sauce on bottom of dish. Sprinkle garlic salt over sauce. Stuff each shell to bursting capacity with cheese mixture and place in baking dish. Pour remainder of sauce over shells. Sprinkle garlic salt and 1/2 cup mozarella over top. Also, if you have any cheese mixture left over, put that on top. Cover with foil and bake for 35-40 minutes.

Eleanor Rider's Baked Ziti

16 oz. ziti noodles (boiled and drained)
1 small onion
16 oz. cottage cheese
1/4 cup parsley flakes or fresh
1 lb. ground beef
salt and pepper
12 oz. mozzarella cheese (divided)
1 egg, slightly beaten
32 oz. spaghetti sauce, divided

Brown ground beef with chopped onion. Drain fat. Add all ingredients together except 1/2 of cheese and 1/2 of spaghetti sauce. pour into a greased 9x13" pan. Top with remaining sauce and cheese and bake at 350 for 45 min. to an hour.

Skillet Lasagna

1 pound ground turkey
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
2 cups bottled pasta sauce
1/4 cup chopped fresh parsley
1 tsp. dried oregano
3/4 tsp. dried basil
1 pound large-curd cottage cheese (or ricotta)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4-6 OVEN READY lasagna noodles

1. Cook turkey, onion and garlic in nonstick skillet 8 minutes until no longer pink. Add 1 cup pasta sauce, parsely, oregano and basil; spread evenly in skillet. Spread cottage cheese over top. Sprinkle wtih half the mozzarell and Parmesan. Top with 4 or more noodles to cover cheese. Break up remaining noodles to fill any open areas. Pour remaining pasta sauce over top; gently press down noodles to moisten.

2. Cover and simmer 15 minutes until noodles are tender. Top with remaining mozzarella and Parmesan. Cover; simmer 2 minutes or until cheese is melted. let stand, covered 15 minutes before serving.

6 Servings...Per serving 529 cal., 44 g. carb, 3 g. fiber, 21 g. fat

Chicken Linguine Alfredo

8 oz. linguine
1 1/4 lb. chicken breast strips
2 1/2 cups light alfredo sauce (recipe below)
1/3 cup shredded fresh Parmesan cheese
2 Tbsp. chopped fresh parsley

1. Cook Linguine; keep warm in pot off to side
2. Make alfredo sauce:

2 tsp. butter
2 Tbsp. finely chopped shallots
1 clove garlic, crushed
2 cups (1 pint) fat-free half & half
3 Tbsp. flour
1/2 cup light sour cream
1/2 cup grated Parmesan cheese
salt and pepper to taste

Melt butter. Add shallots and garlic. Cook 1 min.

In med. bowl, beat half & half and flour with wire whisk. Add to pan. Heat to boiling, whisking frequently. Beat in sour cream with whisk. Reduce heat to low and cook 1-2 minutes. Stir in cheese and salt and pepper. Serve over linguine or favorite pasta.

3. Fry up chicken slices.

4. Add chicken, alfredo sauce and linguine together; stir to mix; garnish with cheese and parsley

SERVE IMMEDIATELY!

Orzo with Peas

1 1/2 cups uncooked orzo pasta
1 cup frozen peas, thawed
3 Tbsp. unsalted butter
1 tsp. fresh oregano, chopped
1/2 cup crumbled feta cheese
2 tsp. fresh lemon juice
1/2 tsp. grated lemon zest
salt/pepper

1. Bring 3 quart pot of water to boil. Lightly salt water, add orzo. Cook for 9 min. stirring occasionally. Stir in peas and return to a boil; boil 1 min. then drain.

2. Toss orzo and peas with butter and oregano, stirring until butter is melted. Stir is cheese, lemon juice, zest, salt and pepper. Serve warm.

221 cal, 10 g. fat, 25 g. carb, 2 g. fiber (makes 6 equal servings)

Shannon's Sweet Chili Mac

2 pounds ground beef
2 large onions, chopped
2 cloves garlic, minced
2 tsp. chili powder
2 tsp. salt
1 tsp. ground cumin
1 tsp. pepper
1 tsp. oregano
1 (28oz.) can whole tomatoes
1 (28oz.) can tomato sauce
1 (16oz.) can red kidney beans, drained and rinsed
1/2 cup packed brown sugar
1 pound elbow macaroni

Garnish: cheddar cheese, sour cream, etc.

1. Brown beef, onion and garlic about 10 min.

2. Add seasonings. Cook 2 minutes. Drain liquid from tomatoes into pot; roughly chop tomatoes using kitchen shears and add. Fill can with water and add to pot along with tomato sauce, beans and brown sugar. Bring to a boil. Lower heat and simmer, uncovered for 30-35 minutes.

3. Let stand 10 minutes

4. Serve over cooked elbow macaroni (or just stir it in!) Garnish with cheese/sour cream.

Spinach Stuffed Pasta Shells

Spinach Stuffed Pasta Shells

1 (26 ounce) jar fat-free spaghetti sauce, divided Vegetable cooking spray
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup lite ricotta cheese
1/2 cup Parmesan cheese, divided, finely shredded
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
12 jumbo pasta shells, cooked

Spoon half of spaghetti sauce into an 11 x 7 x 1 1/2-inch baking dish coated with cooking spray. Set aside.Combine spinach, ricotta cheese, 1/4 cup Parmesan cheese, pepper and nutmeg; stir well. Spoon spinach mixture evenly into pasta shells. Arrange shells over sauce in baking dish. Spoon remaining half of spaghetti sauce over shells.Cover and bake at 400 degrees F for 35 minutes or until bubbly.

CHICKEN FLORENTINE CASSEROLE

10 – 12 chicken tenders
¼ cup + 2 T. butter
2-3 teaspoons minced garlic
1 teaspoon minced basil
1 ½ T. lemon juice
1 ½ can cream of chicken soup
1 T. Italian seasoning
¾ cup half and half (fat free is okay)
¾ cup grated Parmesan cheese
1 package frozen spinach, thawed, drained, chopped
½ cup Canadian bacon, chopped
2 cups shredded Italian cheese mixture

Preheat oven to 375 degrees.Cook chicken tenders on the stove in a little olive oil until just done. Don’t overcook. Grease the bottom of a 9x9 inch pan with a little olive oil. Squeeze fluid from spinach, chop and lay in the bottom of the 9x9 inch pan. Cover the spinach with cooked chicken tenders. In a saucepan, melt the ¼ cup butter and stirring constantly, mix in the garlic, basil, lemon juice, soup, Italian seasoning, half and half, and Parmesan cheese. Pour this mixture over the chicken and top with Canadian bacon and then the Italian cheeses. Bake for 20-25 minutes until bubbly and lightly brown.(It is good if you add some mushrooms too!)

Tortellini Carbonara

Leisha, Here is the recipe you wanted. Whenever I make it, I think of you. Cary and Braeden love this dish!

1 pkg. cheese filled tortellini
1 small clove garlic, minced
1 1/2 t. Olive oil
1/2 t. white vinegar
3 slices bacon, cooked and crumbled
1/3 c. grated parmesan cheese
1/2 c. whipping cream
1 T. fresh parsley, minced
1/4 t. pepper

Cook tortellini according to package directions, drain. Meanwhile, saute garlic in olive oil; stir in vinegar. Toss garlic with tortellini. Combine bacon, parmesan cheese, whipping cream, and pepper in small bowl. Toss cream mixture with tortellini. Serve immediately. Yummy with french bread and salad.