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.

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

Crock-pot Lasagne - Heather G.

1/2 lb. ground beef
1/2 lb. ground Italian sausage
3 cups (about 28 oz jar) spaghetti sauce
1 1/2 cup tomato sauce
1 3/4 cup ricotta cheese
1 egg slightly beaten
1/2 t. dried basil
1/2 t. dried oregano
12 pieces Oven Ready Lasagne
4 cups shredded mozzarella cheese

Directions:
In skillet, cook meat until browned; remove from heat. Drain. Stir in spaghetti and tomato sauces. In small bowl, stir together ricotta cheese, egg, basil and oregano.

In crock-pot, spoon meat sauce, place uncooked lasagne over meat meat sauce and top with cheese mixture. Spread meat sauce over ricotta mixture and top with mozzerella cheese. Repeat until crock-pot is full.

Cook on low for approximately four hours.

Cheese Manicotti - Kristi D.

Cheese Manicotti


Box of manicotti shells uncooked
Stuff with mixture of:
15 oz. ricotta cheese
8 oz. mozzarella cheese
1/2 c. parmesan cheese
salt & pepper

Boil 30 oz. spaghetti sauce and 1 c. water. Pour some sauce in bottom of glass 9x13 pan. Put stuffed shells in sauce. Pour rest of sauce covering shells. Foil top. Bake at 350 degrees for 40 minutes. Take off foil and bake 10 minutes longer.

Garlic Chicken Farfelle - Ginger G.

GARLIC CHICKEN FARFALLE

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry's mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

**I like to use the pre-cooked bacon and just warm/crisp it in the oven at 350 degrees fro about 10 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part).

[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart - I wear disposable gloves for this too). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

*This is great for a party because it makes a big bowl*

Macaroni Salad - Lorraine T.

Cooked Macaroni

add:

peas

celery

cut up colby jack cheese sticks

black olives

pimento

diced ham

Dressing:

1 cup Miracle Whip

1/4 cup sugar

2 T vinegar

salt or onion salt to taste

Tex Mex Pasta Salad - Jenni B.

2-4 cups cooked pasta

1 cup mayo

1/2 cup Italian dressing

1/2 cup salsa

small can green chilies

1  1/2 t. chili powder

1  1/2 t. cumin

1 t. salt

1/2 t. pepper

Large can white kidney beans

1 bell pepper chopped (any color)

1/2 cup chopped celery (opt.)

1 can drained corn

2 cups chicken (opt.)

Mix everything except pasta.  Add pasta last.

Pasta Salad - Melissa C.

10 oz. Rainbow Rotini (cooked)

1 green pepper

1 tomato

1 can olives

Italian Dressing

Pepperoni halves (if desired)

Cook pasta, drain, and mix with diced vegetables.  Pour your desired amount of Italian dressing on top.  Stir in pepperoni halves, if desired.  Can also top with Parmesan cheese.  Chill for a few hours.