Spaghetti Pie - Heather G.

Spaghetti Pie

6oz spaghetti 2 tbsp butter or margarine

1/3 cup parmesan cheese 2 eggs, well-beaten

8 oz cottage cheese 1 lb ground beef or sausage

½ cup onion, chopped ½ cup mozzarella cheese, shredded

Cook spaghetti according to package; drain. Stir butter or margarine into hot spaghetti. Stir in parmesan cheese and eggs. Form spaghetti into a “crust” in a buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust. Cook ground beef or sausage with onion until meat is brown. Drain off fat. Stir spaghetti sauce in browned meat; heat through. Put meat mixture on top of cottage cheese. Bake uncovered at 350 degrees for 20 minutes. Sprinkle cheese on top. Bake 5 minutes longer or until cheese melts.

Parmesan Chicken - Debi W.

Minestrone Soup - Sherry W.

1/2 lb. Italian sausage

1/2 lb. lean ground beef

Brown together and drain.

2 chopped carrots

1/2 onion, chopped

1 stalk celery, chopped

1 (28 oz.) can chopped tomatoes (Italian style)

1 sm. can crushed tomatoes

1 (12 oz.) can V8 juice

4 c. water

1/2 t. sweet basil leaves

1 t. oregano

4 beef bouillon cubes

2 garlic cloves or equivalent of garlic powder

1 T. sugar

1 T. parsley flakes

Simmer about 1 hour, or until vegetables are tender. Cook al dente 2 cups of penne pasta. Add:

1 can garbanzo beans, drained

1 can kitchen cut beans, drained

1 can kidney beans, drained

Add enough ice to stop pasta from cooking further (about 3 cups or desired consistency). Top with crackers and Parmesan cheese to serve. Serves 12.

Spicy Chicken Garlic Alfredo Pasta - Joanne T.

3 chicken breasts

2 bell peppers (red, orange or yellow)

2 t. minced garlic

2 T. olive oil

1 pkg. 2 oz. almonds slivered

1/2 t. crushed red pepper

1 bottle of classico roasted garlic alfredo sauce

Penne pasta 3/4 of a pkg.

1. Boil chicken and cut up in chunks

2. Cut peppers into slices

3. Put olive oil, peppers, crushed red pepper, garlic and almonds and saute

4. Add chicken and alfredo sauce

5. pour over cooked penne pasta

Lemon Pasta - Debbie B.

3 lemons - zested and juiced

1/4 cup pine nuts crushed to a paste

1 cup fresh grated parmesan cheese

Make a paste of the above ingredients

Water in pot

Salt the water, add Linguine Noodles

Boil till just right

Drain and stir paste mix over noodles

Garnish with parsley flakes and parmesan cheese

Carbonara - Debbie B.

Boil Noodles (Linguine) in salted water

Fry chopped bacon - med. done

Saute chopped onions in olive oil

Add bacon to onions

Break 1 egg per person plus 1 extra egg

Beat eggs together

Stir all together and add to drained noodles

Put noodles back in pan to add mixture

Cook on low heat for 3 minutes stirring constantly

serve immediately

Olive Garden Pasta E Fagioli - Kristi D.

Serves 8

1 lb. ground beef

1 c. diced onion

1 c. julienned carrot

3 stalks celery, chopped (1 c.)

2 garlic cloves, minced

2 (14 1/2 oz.) cans diced tomatoes

1 (15 oz.) can red kidney beans (with liquid)

1 (15 oz.) can great northern beans (with liquid)

1 (15 oz.) can tomato sauce

1 (12 oz.) can v-8 vegetable juice

1 t. vinegar

1 1/2 t. salt

1 t. oregano

1 t. basil

1/2 t. pepper

1/2 t. thyme

1/2 lb. ditali pasta

1. Brown beef in a large stock pot over medium heat - drain off fat.

2. Add onion, carrot, celery and garlic and saute for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. After 50 minutes boil pasta to al dente.

5. Drain well.

6. Add pasta to the large pot of soup and simmer for 10 minutes.