Tag Archives: pasta

Monterey chicken spaghetti casserole


Servings 6

Ingredients

1 cup spaghetti, broken in half
1 egg
1 cup sour cream
1/4 cup Parmesan cheese, grated
3 cloves garlic, minced
2 cups Monterey Jack cheese, shredded
1 10-ounce package frozen chopped spinach, thawed and drained of moisture
2 cups chicken, cooked and roughly chopped
1 3-ounce can French fried onions

Directions

Preheat oven to 350 degrees Fahrenheit and grease a 9″ x 13″ casserole dish.

Cook spaghetti according to package directions. Drain and set aside.

Beat egg in a large bowl. Add sour cream, Parmesan cheese, and minced garlic.

Add drained pasta to egg mixture along with Monterey Jack cheese, spinach, and cooked chicken. Stir well to combine.

Pour mixture into the prepared casserole dish. Cover with aluminum foil and bake for approximately 30 minutes or until heated through.

Remove casserole from the oven and sprinkle French fried onions on top.

Return the dish to the oven and bake for another 5 minutes, until the onions are crisp.
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Chicken Pot Pie Noodle Skillet

Classic chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal.


Servings: 6

Ingredients

10 ounces egg noodles
2 tablespoons unsalted butter
1 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 cups frozen peas and carrots, thawed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup heavy cream
1 1/2 cups cooked chicken breast, cut into small cubes

Directions

Cook noodles al dente, according to package directions.

In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.

Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.

Serve hot
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Three-Cheese Chicken Penne Pasta Bake Casserole


Serves 6

Ingredients

1-1/2 cups penne pasta, uncooked
1 tablespoon olive oil
3 boneless, skinless chicken breasts, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1-1/2 cups tomato sauce
1 cup canned diced tomatoes, juices drained
1/4 cup cream cheese, softened
4 cups fresh baby spinach
1 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated

Directions

Preheat oven to 375 degrees F and grease a 9-by-13 casserole dish.

Cook pasta according to package directions.

While the pasta is cooking, heat a large non-stick skillet over medium heat. When hot, add the olive oil and allow it to heat up as well.

Add chicken pieces, salt, pepper and dried basil to the skillet. Cook, stirring regularly, for about 5 to 7 minutes, or until chicken is no longer pink.

When chicken is done cooking, add tomatoes and tomato sauce. Bring to a boil and lower heat, simmering for 3 minutes.

Add cream cheese and stir, cooking just until melted.

Drain the cooked pasta and add to the chicken and tomato sauce mixture. Add spinach and continue turning and stirring into the sauce just until the spinach wilts.

Stir in the mozzarella cheese and cook until melted.

Pour the entire mixture into the casserole dish. Sprinkle Parmesan cheese on top.

Place in the preheated oven and bake for 30 minutes, until the entire casserole is heated through and bubbling along the sides.
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Butternut Squash, Ricotta & Spinach Stuffed Shells

Ingredients

1 (12-ounce) package jumbo pasta shells (about 24 shells total)
2 cups of ricotta
1/3 cup Parmesan cheese, plus more for garnish
1 fresh smashed garlic clove
1/4 cup frozen chopped spinach ( squeezed and drained)
1 egg
salt, pepper
roasted squash, around 2 cups
and grated lemon peel
1 stick of butter
10 sage leaves
fresh lemon juice

Directions

Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.

Cook your jumbo pasta shells according to directions.

In a bowl add aprox, 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach (squeezed and drained) 1 egg, salt, pepper, your cooled down roasted squash, around 2 cups, and grated lemon peel.

The lemon peel was key to this dish and added a nice bright flavor.

Stuff the shells with the mixture and place in a buttered baking dish.

Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.

Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.

Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.
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Garlic and Herb Mushroom Spaghetti


Servings 4 to 6

Ingredients

1 pound spaghetti
6 tablespoons butter, divided
3 garlic cloves, minced
1 pound mushrooms (such as button or cremini), sliced
3 tablespoons flour
1 tablespoon chopped fresh thyme
2 cups whole milk
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped flat-leaf parsley

Directions

Cook the pasta according to the package directions, reserving 1 cup of the cooking water before draining.

In a large skillet over medium-high heat, melt 3 tablespoons of the butter.

Add the garlic and mushrooms and cook, stirring frequently, until the mushrooms are softened and golden brown, about 8 minutes. Remove the mushrooms from the pan.

Add the remaining 3 tablespoons of butter to the pan and melt again over medium-high heat.

Put in the flour and thyme and cook, whisking constantly, until the flour turns very light golden brown, about 4 minutes.

Whisking continuously, add the milk in a slow stream and simmer for about 2 minutes, until the sauce thickens. Season with salt and pepper to taste.

Add the cooked pasta to the sauce along with the mushrooms and olive oil. Mix well and heat through, adding the reserved pasta cooking water, a little at a time, if necessary to achieve the right sauce consistency.

Serve hot, garnished with Parmesan cheese and chopped parsley.
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Cheesy Ham and Broccoli Pasta Bake


Serves 6

Ingredients

3 cups penne pasta, uncooked
4 cups broccoli florets
3 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups Swiss cheese, grated
2 cups ham, diced

Directions

Preheat oven to 350 degrees F and grease a 9-by-13 casserole dish.

Cook the pasta in a large pot according to package directions. Add the broccoli florets during the last two minutes of cooking, and drain, returning the pasta and the broccoli to the empty pot.

In a medium-sized saucepan set over medium heat, melt the butter. When the butter has melted, add the flour and whisk with the butter to incorporate. Let cook for 2 minutes.

Slowly add the milk to the flour and butter mixture, whisking to avoid lumps. Once all the milk has been added, let the mixture cook for another 10 minutes to thicken slightly.

Add the Swiss cheese slowly, stirring as you do so.

Pour the cheese sauce over the pasta and broccoli in the large pot and add the ham. Stir to combine and pour into the casserole dish.

Place the casserole into the oven and bake for about 30 minutes, until it’s hot and bubbling throughout.
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Monterey Jack Spaghetti

Ingredients

8 oz. of spaghetti, broken into 2 inch pieces
2 eggs
2 cups of sour cream
1/2 cup grated Parmesan cheese
1/2 tsp of garlic powder
4 cups of shredded Monterey Jack cheese
2 pks ( 10 oz ) frozen, chopped spinach, thawed & drained
1 lg can of Durkee French fried onion rings, divided

Directions

Cook spaghetti to pkg directions.

In a medium bowl, beat eggs, add sour cream, Parmesan cheese & garlic powder.

Drain spaghetti & add to egg mixture w/cheese, spinach & 1/2 the onions.

Put in greased 2 qt. casserole & bake at 350 degrees for 45 mins, covered.

Last 5 minutes, add the remaining onions.
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