Lasagna by Lynn

Lasagna


3/4 pound ground beef

1 cup chopped onion

2 cloves garlic

1 jar spaghetti sauce

2 teaspoons dry basil

1 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon pepper

5 ounces lasagna noodles

1 beaten egg

2 cups ricotta cheese

1/2 cup grated parmesan

1 table spoon dried parsley

1 8 ounce package of sliced mozzarella cheese
To serve: Refrigerate for 24 hours, cover with foil and bake on 375* for 35 minutes. Uncover and bake about 20 more minutes or until heated through.

Greek Chicken Pasta

Submitted by Leigh
1 pound uncooked pasta (wheat)
1 tablespoon olive oil

2 cloves garlic, crushed

1/2 cup chopped red onion


1 pound skinless, boneless chicken


breast meat - cut into bite-size pieces


1 (14 ounce) can marinated artichoke


hearts, drained and chopped


1 large tomato, chopped

1/2 cup crumbled feta cheese (will look for FF or RF)
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano

salt and pepper

1.

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.



2.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.



3.

Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper

Baked Ziti with Italian Sausages

Baked Ziti with Italian Sausages by Lauren
Ziti

Spaghetti sauce

Mozzarella cheese

Italian Sausages

Creamy Spinach Sausage Pasta

submitted by Leigh

3 cups uncooked rigatoni or large tube pasta

1 lb bulk Italian sausage

1 cup finely chopped onion

1 can (14.5 oz) Italian diced tomatoes, undrained

1 pkg (10 oz) frozen creamed spinach, thawed

1 pkg (8 oz) cream cheese, softened

2 cups (8oz) shredded mozzarella cheese, divided

Cook pasta according to package directions. Meanwhile, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese, and 1 cup mozzarella cheese. Transfer to a greased 11 X 7 baking dish.

Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted

Cheese Stuffed Shells

submitted by: Kate M.

1/2 box large pasta shells

15 oz ricotta

1/2 jar pasta sauce

1 egg

2 c. mozzerella

3/4 c. parmesan

seasonings: basil, garlic, parsley

A few Tablespoons of of Pesto Sauce and Alfredo Sauce to drizzle on top

PREHEAT oven to 350 F.
COOK shells according to package directions: drain.
SPRAY bottom of baking dish with non-stick cooking spray. Spread some of the Marinara sauce in baking dish.
BEAT eggs in a large bowl. Stir in ricotta, part of mozzarella, part of parmesan and the herbs.
FILL each cooked shell with ricotta mixture. Arrange filled shells in baking dish. Top with remaining marinara sauce, mozzarella and parmesan, then drizzle with Alfredo and Pesto sauces.

BAKE covered with foil until bubbly, about 50 min. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

Baked Ziti

submitted by: Brooke T.

8 ounce Ziti
1 cup part skimmed rocotta cheese
1 cup shredded mozzarella cheese
2 cups spaghetti sauce
1/4 cup basil leaves
1/2 tsp garlic powder
1/4 tsp pepper
1 tbsp Parmesan cheese