Tag Archives: pasta

Sour Cream Noodle Bake


1 1/4 lbs of lean ground beef.
1 (15 oz) can of tomato sauce.
Salt and pepper.
8 oz of egg noodles.
1/2 cup of sour cream.
1 1/4 cups of cottage cheese.
1/2 cup of sliced green onion.
1 cup of grated sharp cheddar.


In a skillet, brown the ground beef then add in tomato sauce, salt and pepper. Let simmer.

Cook the egg noodles according to the package instructions and set aside drained.

In a bowl, mix together the sour cream and cottage cheese. Add some freshly ground pepper then add in noodles and combine all together. Stir in green onions.

In a casserole dish, arrange half the noodles mixture, top with half the meat and half the grated cheese. Repeat the layers.

In a preheated oven to 350F, bake for 20 minutes.

Easy Italian Friendship Casserole


2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
1/2 cup butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup grated parmesan cheese
12oz shredded mozzarella cheese


Preheat oven to 350F

Brown meat and drain fat. Then put the meat back in the skillet.

Add spaghetti sauce to meat; simmer for 20 minutes.

Cook noodles as directed on the package (cook to al dente); then drain and toss the noodles with butter, seasonings and parmesan cheese. Spray two 9×13 pans with non-stick spray.

In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.

* You can also add some sauteed green bell peppers, onions and mushrooms to the sauce.

Deep South Macaroni & Cheese


3 cups macaroni, uncooked
2 eggs
1/2 cup heavy cream
1 1/2 cups milk
salt & pepper
paprika (optional)
1 cup smoked cheddar cheese, shredded (a must)
6-8 oz. velvetta, shredded (feel free to cut back on the velvetta if you don’t want it to be super creamy)
1 cup sharp cheddar (can use less if you don’t like a sharp taste in your mac n cheese)
1 cup colby & monteray jack, shredded (cheese blend)


Preheat oven to 350F

Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful no to overcook.

Drain pasta and set aside.

In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).

Stir to combine.

Taste the milk mixture and add salt & pepper until it has a good taste. You can also add in other seasonings like onion, paprika, etc. Tasting will help avoid having a plain, bland bake macaroni & cheese. Yuck!

When you are content with the taste, add in the eggs.

Stir well until combined.

Butter a 9 x 9 inch baking dish.

Add macaroni to the baking dish.

Pour cheese mixture over macaroni.

Make sure the cheese distributed well.

Top with smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.

Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.

Let cool for about 10-15 minutes or until fully set.

Chicken Tetrazzini


1/2 lb. spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces Substitute 1-1/2 cups chopped leftover cooked turkey for the chicken, adding it to the cooked spaghetti along with the vegetables
1 red pepper, chopped
2 cups sliced fresh mushrooms
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed
1/4 cup flour
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
3 Tbsp. Grated Parmesan Cheese, divided
1/2 cup 2% Milk Shredded Mozzarella Cheese


Heat oven to 350F.

Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink. Remove from skillet; cover to keep warm.

Bring Neufchatel, flour and broth to boil in same skillet, whisking constantly; simmer on medium-low heat 5 min., stirring frequently.

Drain spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; cover.

Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted.

serves 6

Cowboy Pasta

What Ya’ll Need

1 lb. Hamburger meat
2 cans Ranch Style Beans
2 (12 oz.) VELVEETA Shells & Cheese Dinner
1 can of diced tomatoes and green chilies*
salt and pepper for taste

What to Do

Cook hamburger meat; drain, add the beans and cook on medium heat covered.

Cook Shells & cheese according to package.

When done add both meat mixture and noodles together until completely combined and serve warm.

** Cooking Note: We have added broccoli and corn before and it was also very good. I almost always serve this with a vegetable and bread.

This makes about 8 one cup servings

Mozzarella Skillet Spaghetti


1 lb (450 g) lean ground beef
1 garlic clove, minced
2 cups sliced mushrooms
1 cup chopped onion
1 cup chopped green bell pepper
1 28 oz can tomatoes, undrained
1 cup water
12 oz broken spaghetti
1 1/2 tsp Italian seasoning
1 tbsp balsamic vinegar or Red wine vinegar
1 Pinch of salt
2 cups light shredded Mozzarella cheese
1/4 cup light grated Parmesan cheese
Chopped fresh basil, (optional)


In a large skillet sauté beef over medium-high heat, breaking it up with a spoon; drain off any fat. Add garlic, mushrooms, onion, green bell pepper, Italian seasoning and salt. Cook stirring occasionally, for about 5 minutes or until vegetables have softened.

Stir in diced tomatoes, water and broken spaghetti; bring to boil. Reduce heat; cover and simmer, stirring occasionally, for about 15 minutes or until pasta is tender. Stir in balsamic vinegar, mozzarella and Parmesan cheese; stir until cheese is melted. Serve sprinkled with fresh basil (if using).

Mexican Stuffed Shells


1 pound ground beef
1/2 cup yellow onion, diced
2 TBS taco seasoning
4 oz cream cheese
about 8 oz jumbo pasta shells (some may break – I used 21 shells total but cooked 25)
10 oz enchilada sauce
1 cup salsa
1 1/4 cup cheddar cheese
1/2 cup mozzarella cheese


Bring a large pot of water to boil.

Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.

Preheat your oven to 350 degrees.

Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.

Drain the excess grease from the pan.

Add in taco seasoning and stir to mix.

Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.

Combine your enchilada sauce and salsa in a small bowl.

Pour about half of your enchilada sauce salsa mixture into the bottom of a 9×13 pan and spread around.

Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.

Repeat until all shells or meat mixture is gone.

Pour the remaining enchilada sauce salsa mixture over the tops of the shells.

Wrap pan in aluminum foil.

Bake for 30 minutes.

Remove foil and top with cheeses.

Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.