Three Cheese Chicken Penne Florentine

This is one of my favorites.  It might seem a little complicated, but if you do some prep work ahead of time, it's not bad.  I usually just buy a rotisserie chicken instead of cooking my own.  I also usually add extra spinach, and sometimes I skip the red bell pepper.  You can assemble it and freeze it too.

Three Cheese Chicken Penne Florentine (from Cooking Light magazine)

• 1  teaspoon  olive oil
• Cooking spray
• 3  cups  thinly sliced mushrooms
• 1  cup  chopped onion
• 1  cup  chopped red bell pepper
• 3  cups  chopped fresh spinach
• 1  tablespoon  chopped fresh oregano
• 1/4  teaspoon  freshly ground black pepper
• 1  (16-ounce) carton 2% low-fat cottage cheese
• 4  cups  hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 2  cups  shredded roasted skinless, boneless chicken breast
• 1  cup  (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese, divided
• 1/2  cup  2% reduced-fat milk
• 1  (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

[from Jaime]

EASY CHICKEN PARMESAN

THIS IS REALLY SIMPLE.  IT'S NOT GOURMET OR ANYTHING BUT IT'S GOOD :)

EASY CHICKEN PARMESAN

INGREDIENTS
chicken (sliced thin)
butter
Italian bread crumbs
Parmesan cheese
Provolon/Mozzarella cheese slices
Spaghetti sauce (we use Ragu)
Pasta

DIRECTIONS
1.  Set oven at 400 degrees
2.  Slice chicken in half (we like it thin!) and season with salt, pepper, garlic powder, onion powder
3.  Melt half a stick of butter
4.  Lay out Italian bread crumbs on a plate and stir in some parmesan cheese.
5.  Dip chicken in melted butter and then coat with bread crumbs
6.  Cook for 20 minutes.
7.  Place slice cheese (provolon, mozzarella; we use cheddar b/c Pen loves it that way!) on top of chicken and then top with Spaghetti sauce (we use Ragu)
8.  Cook for another 10 minutes.
9. Serve with pasta

I always warm up a little more sauce for the noodles and make garlic bread.

 

Of course you could make real sauce, but this is so much faster!

[from improvingmama]

Val's Pasta Dinner

Okay, here is something I made up back in the good ole poor college days. I love it. DH loves it. Kids love it. Everyone I feed it to loves it.

VAL'S PASTA DINNER

Curly pasta noodles
Italian Dressing
Parmesean Cheese (the dried kind really is best--it adds good texture)

That is all you need. Everything beyond that is bonus. I really like sauteed mushrooms mixed in with it. Yum.

Cook the noodles to your liking. Put them in a bowl. Pour some Italian dressing over it. Sprinkle some parmesean cheese. Hopefully you are adding mushrooms, but if not, that will be okay. Eat and enjoy! My kids like this way better than macaroni and cheese. Oh, and I  use whole wheat pasta.

[from Valerie]

Mac N Cheese Meatballs

http://thepioneerwoman.com/cooking/2010/02/mac-cheese-meatballs-and-the-winners/




This is what I made last night (with a few variations, of course) but Oh so yummy...

 
[from Harmony]

Crock Pot Spaghetti

Today I am making crock pot spaghetti. It is so good! My husband is gone for the week so it's just Avery and me and we are planning on having spaghetti with a different vegetable every night.




Here's the recipe:



http://www.easy-crock-pot-recipes.com/meaty-spaghetti-sauce.html

[from Christine]

Spaghetti Pie

tonight we had spaghetti pie (recipe from my MIL) which is a family favorite. mmm.




8 oz spagetti, broken into 2 inch pieces and boiled



20-24 oz sauce



1 lb ground beef browned with 1 chopped onion and 3 chopped garlic cloves ~ season with Italian seasoning or oregano and salt and pepper. mix with sauce



mix the spagetti noodles with:



1 beaten egg, 1/3 cup Parmesan cheese, and 2 T butter.



place in the bottom of a 9x13 inch pan.



cover with 12 oz cottage cheese



cover with meat/sauce mix



cook for 30 min at 350. also freezes well unbaked. yum! it's like lasagna, but i think it's easier to make. i don't even make regular spaghetti anymore.

 
[from Rochelle]

Rochelle, I make a similar spaghetti dish, but it's spaghetti casserole. Instead of ricotta, I melt a block of cream cheese in with the ground beef and use cheddar cheese instead of parm. Then bake. It's soooooo good!

[from ChasCHAS]

Baked Ziti

Tonight is Baked Ziti, salad and Garlic Bread sticks:

• 2lb beef, 1 onion chopped: brown and drain
• 2 26 oz jars of fav. spaghetti sauce, mix with above and simmer for 30 min. I add a tbsp of sugar to cut the acidity
• 1 lb dry ziti-- cook by directions, toss with 3 tbsp olive oil so it doesn't stick
• 6 oz sliced provolone cheese
• 4 cups mozerella cheese
• 2 cups sour cream (I use light)
• 2 tbsp grated parmesan

Layers:

• a small amount of meat sauce to prevent sticking
• 1/2 of ziti
• all of provolone cheese
• all of sour cream
• 2 cups mozerella
• rest of ziti
• meat sauce
• top with rest of mozzarella and parmesan cheese
• bake at 350 for 30 minutes. If its been refrigerated, let it come to room temp on counter first (30-45 minutes). ITS DELICIOUS!!!!!!

This freezes well. If freezing, Just adjust the baking time to about an hour and let it thaw for a while.

I had thought the other day we might form a recipie exchange! This might just do the trick!

[from Ada]

Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping

Last week's thread made me crave pumpkin, so this is a great vegan recipe that I made last night (and will have leftovers tonight):




Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping



Ingredients:



3/4 lb. uncooked ziti or penne pasta (I used whole wheat)
2 onions, sliced very thinly (I forgot onions at the grocery store--oops! It was good without so if you don't like onions omit)
3 tbs olive oil
1 recipe Cashew Ricotta (recipe to follow)
1 tbs brown sugar
1/4 tsp ground nutmeg
white pepper and cayenne
1 (15 oz) can pumpkin puree (not pumpkin pie mix)
1/4 cup vegetable broth

Sage Bread Crumbs

2 1/2 cups bread crumbs, preferable fresh and homemade (made from about half a baguette or 4 dinner rolls)

1/3 cup walnut pieces, chopped in food processor until resembling coarse crumbs

1/4 cup nonhydrogenated vegan margarine

2 tsp dried, rubbed sage

1 tsp dried oregano leaves

1/2 tsp ground paprika

salt and freshly ground black pepper



PREHEAT the oven to 375. Lightly greatse a 9X11 baking pan



Prepare ziti according to package directions, set aside.



While the pasta is cooking make the caramelized onion:



Preheat a large heavy-bottomed pan over medium heat. Saute the onions in oil until some onion bits are very brown and caramelized, 12-15 minutes. Set aside.



Place the Cashew Ricotta (recipe to follow) in a large bowl and fold in teh pumpkin puree, brown sugar, nutmet, white pepper, cayenne, and vegetable broth and mix. Add the cooked ziti and caramelized onions, stirring to coat the pasta. Pour the mixture into the prepared baking pan and pres lightly with a rubber spatula to level it.



Make the sage bread crumbs:



Melt the margarine in a large, heavy-bottomed skillet over medium heat. Stir int eh bread crumbs, walnuts, dried erbs, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 min. Remove from the heat and sprinkle evenly over the ziti.



Bake for 28-30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.



Cashew Ricotta Recipe



This can be made ahead of time and stored in the refrigerator or you can incorporate this step into the recipe. This is also great as a stand-in for ricotta in lasagna recipes if you are trying to avoid dairy.



1/2 cup raw cashew pieces



1/4 cup fresh lemon juice (I used lime because I didn't have a lemon)



2 tbs. olive oil



2 cloves garlic



1 pd. firm tofu, drained and crumbled



1 1/2 tsp. dried basil



1 1/2 tsp salt



In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.







I love this dish! So delish!



ETA: This recipe comes from a cookbook called "Veganomicon The Ultimate Vegan Cookbook"

 
 
[from Maryea]

Macaroni and Cheese

This is the best macncheese recipe ever! I actually did this last night.




Cook elbow macaroni (8 oz worth). Combine in a quart jar: 2 cups milk, 1/4 cup flour (I accidently put in 1/2 cup and it turned out GREAT.... never had it the other way), and 1 tsp onion salt (I used 1/2 tsp onioin powder, 1/2 tsp salt bc I didnt have onion salt). Shake vigorously for 1 min.



Combine cooked macaroni with contents in jar and 3.5 cups sharp cheddar cheese (I accidently did 4 cups :-)). Stir. Put in greased 9X13 baking dish. Decrust and tear 4 pieces of bread into litle pieces and layer on top of dish. Pour 1/4 cup butter over bread.



SO GOOD!!!! Oh, and I added ham for some added protein.

 
[from Kristin]

Fall Pasta with Pumpkin, Sausage, and Sage

(If you don't eat pork, which we rarely do, I use chicken sausage and and add extra sage)




It's a Rachael Ray recipe, but this is a great place to get the perfect instructions...



http://foodiewife-kitchen.blogspot.com/2009/09/fall-pasta-with-pumpking-sausage-and.html

 
[from Raegan]

B's Yummy Dish

I made this last night. It's so simple but so yummy!



1 16 oz box of Angel Hair Pasta

2 cups chicken breast cut up

1 can cream of chicken soup

1 1/2 cups chicken broth

3/4 cup mayo

4 tbsp lemon juice

2 cups shredded mozz cheese



Steps

1. cook chicken, cut up

2. cook pasta

3. In BIG bowl, whisk in cream of chicken soup, chicken broth, mayo, lemon juice. Then add in cheese, chicken, and pasta.

4. put it in a clean 9x13 pan, sprinkle top with parm cheese

5. cook 30 minutes at 350 degrees



It makes allot, so enjoy!!!

[from "B"]

Easy Baked Manicotti

2 cups spaghetti sauce, divided


1-3/4 cups POLLY-O Original Ricotta Cheese

1-1/2 cups KRAFT Shredded Mozzarella Cheese

1/2 cup KRAFT Grated Parmesan Cheese

1 egg, beaten

1/4 cup pesto

12 manicotti shells, cooked, rinsed in cold water



SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag. FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover. BAKE 40 min. or until heated through.

[from Kristin]

Chicken with Spinach and Pasta

Tonight we are having chicken w/ spinach and pasta:


1/2 cup tomato sauce

1 teaspoon olive oil

1 clove garlic

1 cup frozen spinach

2 teaspoon parmesan chz

1/2 teaspoon italian seasoning

6 oz chicken breast

1 1/2 ounce dry pasta of your choice



prepare pasta. slice chicken in 1/2 inch strips. mince garlic. thaw spinach & drain. heat garlic in oil. add chicken for 7-10 minutes. Add spinach, tomato sauce, seasoning, lower heat and simmer for 5 minutes. add pasta & cheese. heat 1-2 minutes. and serve.
 
[from Molly]

Tortellini-Spinach Salad

1 pkg Cheese filled tortellini

1-2 Bags Spinach leaves

1/2 basket Cherry Tomatoes, halved

3/4 cup Ranch Dressing, approx.

Fresh grated Parmesan cheese



*Cook pasta according to package directions. Let cool.

*Mix together all ingredients and serve immediately. Spinach begins to break down immed.



[from doodiebug30]

Mostaccioli Salad

1 box Mostaccioli pasta

1 tsp yellow food color

1 tbsp oil

1 ½ cups sugar

1 ½ cups white vinegar

2 tbs mustard

1 tsp garlic powder

1 tsp salt

1 tsp ground black pepper

1 tsp Accent (optional)

1 tbs parsley flakes

1 medium onion

1 cucumber-whole


1. Cook pasta as directed on pkg. Add yellow food color to cooking water. Drain and mix with the oil.

2. Place all other ingredients in blender and mix.

3. Pour over pasts and refrigerate 6 - 10 hours to set/blend.
4. Serve cold.



*It will seem like you’ve made too much sauce, but it absorbs into the pasta



This is so very tasty!!

[from Doodiebug30]

Pasta Salad with Spinach

Mix up your favorite pasta salad recipe. Let chill. Toss with fresh spinach before serving.


Here is what I use:

Bow tie pasta-cooked & drained, diced red bell pepper, chopped red onion, chopped cucumber, a small can of mandarin oranges-drained, slivered almonds, Feta cheese, black pepper, and tossed with Kraft Mandarin Orange Dressing. Chill for several hours. Toss with fresh spinach and extra dressing when ready to serve.



*Serve with fresh bakery bread or crescent rolls.

[from Doodiebug30]

Cheeseburger Pasta

One day, I had cheddar cheese soup for some reason and didn't know what to do with it. So I turned to campbells and this is what I found. DH and Brayden LOVE it. It is okay, but I don't see the love.




Cheeseburger Pasta
1 lb ground beef

1 can cheddar cheese soup

1 can beef broth

1 1/2 c water

1/2 c ketchup

2 c uncooked medium shell pasta (but I use small and more than two cups)

*I add an onion



Cook beef *and onion* in skillet until browned. Poor off fat. Add soup, broth, water, ketchup, and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.



Easy as that.

[from Valerie]

Easy Vegetable Beef Soup

Easy Vegetable Beef Soup


1. Brown meat with celery and onions (remove grease)

2. Add 2 cans tomato sauce and water to fill 1/2 pot

3. Add 6 Beef boullion cubes (I use more when I'm cooking ground turkey)

4. Add diced/baby carrots ; cook 10 minutes (ish)

5. Add diced potato or macaroni pasta; cook 5-10 minutes (ish)

6. Add 1 can greenbeans and 1 can corn (with juice); cook 10 minutes (ish)

[from improvingmama]

Favorite From Raegan

Finally, I love this: Just made this last week, too and it was AWESOME. I added mozzerella on the top when I baked it.



Ingredients

•5 tablespoons EVOO – Extra Virgin Olive Oil, divided

•6 cloves garlic, finely chopped, divided

•1 large or 2 small to medium onions, finely chopped, divided

•1 small carrot, finely chopped or grated

•Salt and pepper

•1 1/2 teaspoons oregano or marjoram, half a palmful

•1 teaspoon crushed red pepper flakes, 1/3 palmful

•1 teaspoon fennel seeds, crushed by pressing under flat of your knife

•2 tablespoons chopped fresh thyme, 5 to 6 sprigs

•1/4 cup flat-leaf parsley, finely chopped

•1/2 cup dry white or red wine

•2 cups chicken stock

•2 28-ounce cans Italian crushed tomatoes

•1 pound medium or large shell pasta (not extra-large stuffing shells)

•2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel

•Freshly grated nutmeg, about 1/4 teaspoon

•2 cups fresh ricotta cheese

•1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table

•2 large egg yolks, lightly beaten



In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375ËšF.


Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.


While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.


Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.


Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.


Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.


[from Raegan]

Gemelli with Sweet Sausage and Spinach

Gemelli with Sweet Sausage and Spinach


Michelle (MMmom)

Serves: 4

• 3/4 pound gemelli, penne, or rotini
• Salt
• 2 tablespoons extra-virgin olive oil
• 1 large onion, cut in half and thinly sliced
• 1 pound sweet Italian sausages, casings removed
• 1/2 teaspoon crushed red pepper
• 2 cups coarsely chopped baby spinach (used 2 c frozen, thawed first)
• 1/2 pint cherry tomatoes, halved (I tossed in a few more)
• 1/2 cup freshly grated Parmesan cheese

In a large pot of boiling salted water, cook the gemelli until al dente. Drain, reserving 1 cup of the cooking water.

Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over med. high heat, stirring, until softened, about 5 minutes. Add the sausage and crushed red pepper. Cook, breaking up the meat with the back of a spoon, until no trace of pink remains. Add the spinach and tomatoes and cook just until softened.

Add the gemelli and Parmesan cheese to the pan. Add reserved cooking water as needed. Cook over moderate heat, lightly crushing the tomatoes, until heated through. Season with salt and serve. Add additional Parmesan cheese to each serving if desired.

**I added a diced red pepper before the spinach (would've added yellow and orange, but got distracted and had no time to chop the rest up!)

I also served it with penne because it's what I had. DH ate it with spaghetti because he refuses other kinds of paste :)

[from Improvingmama]