Easy Spinach Pesto Lasagna

Ingredients
Lasagna noodles, prepared
Jar spaghetti sauce
7 oz prepared pesto
2 10 oz boxes frozen spinach
3 c ricotta cheese
1 egg
1 c Parmesan cheese

Directions:

Combine cheeses and egg in one bowl; set aside.  Combine pesto and spinach in a separate bowl. 
Spread 1 cup tomato sauce on bottom of baking dish.  Layer noodles, ricotta mix, spinach mix, sauce; repeat a few times. Cover with foil and bake at 350 for 35 minutes. Uncover, sprinkle with grated fontina. Bake another 15 minutes. Let rest 10 minutes.

Submitted by @mommytown via Twitter

Ham and Cheese Ziti

Ingredients:

2 16 oz packages ziti noodles
1 cup butter/margarine
4 cloves garlic, minced
1 cup flour
2 tsp salt
8 cups milk
2 tsp Dijon mustard
8 cups Colby cheese, shredded
16oz cooked ham (deli style), cut into thin strips
1 1/2 cups Parmesan cheese, grated

Directions:

This recipe makes 2 13x9 casseroles.

Cook and drain pasta according to instructions (you may need to do it in two batches if your larges pot isn't large enough.

In large saucepan or deep skillet, melt butter on low heat. Add garlic and saute for about 30-40 seconds, stirring the entire time. Next add flour and salt, using a whisk to ensure no lumps remain. Continue cooking over medium heat, stirring the entire time, until there are no lumps and the mixture begins to bubble.

Slowly add milk, stirring the whole time, while you bring it to a boil. Once boiling, allow to continue to boil for 1 minute, then add mustard and Colby cheese. Continue stirring until cheese is melted. Add ham and pasta, stirring well. Pour into 2 13x9 casserole dishes. Cool and freeze.

On cooking day:
Thaw overnight in refrigerator. Preheat oven to 350F. Place casserole dish (uncovered) into oven and bake 30-45 minutes or until heated through and bubbly. Serve.

Submitted by Shelli

From Mom's Budget (www.momsbudget.com)

Recession Noodles

Ingredients

1 lb ground beef
1 lb frozen mixed vegetables
3 3 oz packages ramen style noodles, saving 2 seasoning packets
1 tsp garlic powder
1 tsp onion powder

Directions

Over medium heat, cook ground beef in a large pan with garlic and onion powder. While the beef is cooking, boil Ramen noodles according to directions and drain. Once the beef is browned, add frozen vegetables, noodles and seasoning packs and mix well. Cover and turn heat to medium-low until vegetables are hot. ( We do NOT drain the beef fat, as it adds more flavor to the dish, but to keep it healthier, feel free to drain it). Serve and enjoy!

From RecipeZaar
Submitted by Shelli

Lazy Ravioli Lasagna

Ingredients

28 oz spaghetti sauce
1 lb ground beef
8 oz mozzarella cheese
25 oz frozen cheese ravioli

Directions

Preheat oven to 450 degrees. Brown and strain beef. Cover the bottom of a 9 x 13 pan with sauce. Layer 1/2 of the frozen ravioli, 1/2 of the beef and 1/3 of the cheese in the pan. Pour another layer of spaghetti sauce and repeat layers. Save some cheese for the top, if you wish. Bake uncovered for 45 minute or until heated all the way through.

From RecipeZaar
Submitted by Shelli

Easy Baked Ziti

Ingredients

1 lb dried ziti pasta
4 cups spaghetti sauce
16 oz shredded mozzarella cheese
16 oz shredded Parmesan cheese

Directions

Preheat the oven to 400°F. Cook pasta according to package directions; drain and transfer into an oiled 9x13 baking dish. Add spaghetti sauce and mozzarella, then stir/toss until well combined. Cover with Parmesan cheese, and bake until lightly browned and hot, about 30 minutes. Serve immediately.

From RecipeZaar
Submitted by Shelli

Chicken Orzo Salad with Goat Cheese

Ingredients

• 1 1/4 cups uncooked orzo (rice-shaped pasta)
• 3 cups chopped grilled chicken breast strips (such as Tyson)
• 1 1/2 cups trimmed arugula
• 1 cup grape tomatoes, halved
• 1/2 cup chopped red bell pepper
• 1/4 cup prechopped red onion
• 2 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 2 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 6 tablespoons (1 1/2 ounces) crumbled goat cheese

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese. Serves 6.

From Cooking Light

Submitted by Shelli

Penne with Spinach, Peppers and Beans

Ingredients

1 3/4 cups multigrain penne pasta
1 T olive oil
2 cups halved grape tomatoes
2 garlic cloves, minced
3 cups fresh baby spinach
1 cup chopped bottled roasted red bell peppers
1/2 15-oz can navy beans, rinsed and drained
1/4 cup torn basil leaves
2 tsp balsamic vinegar
1/2 tsp salt
1/4 cup grated fresh Parmesan cheese

Directions

Cook pasta according to directions.

Heat oil in large nonstick skillet over medium-high heat. Add tomatoes to pan; cook 3 minutes or until skins begin to wrinkle and burst. Add garlic, cook 1 minutes, stirring constantly. Add spinach, peppers, and beans; cook 3 minutes or until spinach is slightly wilted. Stir in pasta, basil, vinegar and salt; cook 2 minutes or until thoroughly heated. Sprinkle with cheese. Serves 4.

From Cooking Light
Submitted by Shelli

Cheese Tortellini and Vegetable Soup

Ingredients:

3 cups water
3/4 tsp Italian seasoning
1/4 tsp black pepper
1 16-oz pkg frozen Italian-style vegetables
1 14-oz can diced tomatoes with garlic and onion
1 11 1/2 oz can condensed bean with bacon soup, undiluted
1/2 9-oz pkg fresh cheese tortellini
1/4 cup grated Parmesan cheese

Directions:

Combine first 6 ingredients in a 4-quart saucepan; cover and bring to a boil over high heat. Add pasta; reduce heat to medium. Cook, partially covered, 7 minutes or until pasta and vegetables are tender. Stir in cheese. Serves 6

From Cooking Light
Submitted by Shelli

Baked Macaroni and Cheese

Ingredients

• 1 (12 ounce) package macaroni
• 1 egg
• 2 cups milk
• 2 tablespoons butter, melted
• 3 1/2 cups shredded Cheddar cheese
• salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
3. Layer macaroni, season lightly, add cheese, then repeat steps until macaroni is finished and end by topping with cheese.
   
4. Mix milk, egg and butter. Pour over the macaroni and cheese.
5. Cover and bake for 30 to 40 minutes, removing cover final ten minutes or until the top is brown.

From Allrecipes.com
Submitted by Shelli

Pumpkin Pasta

Ingredients

1 pound penne pasta
2 Tbsp Olive oil
1 Tbsp Fresh Rosemary leaves (I use closer to 2 Tbsp)
1 15 oz can of pumpkin puree
1 Cup water
1 Cup white wine ( or you can use 2 cups water)
1/2 cup heavy cream
1 garlic clove, minced
1/3 cup grated Parmesan ( or fresh pecarino romano is really good)

Directions

Prepare pasta according to directions. Combine oil, rosemary, pumpkin puree, water, wine, cream, and garlic. Let the sauce simmer for a couple hours for a better taste. Pour over your penne and top with fresh rosemary or grated cheese. My kids LOVE it. They think its more of a snack than a meal. Hope someone tries it and enjoys it!

From Carisa Brewer, Circle of Moms Recipe Swap

Ravioli with Spinach Pesto

Ingredients

• 1 9-oz. pkg. refrigerated four-cheese ravioli or tortellini
• 12 oz. baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2 inch thick
• 3-1/2 cups fresh baby spinach
• 1/2 cup torn fresh basil
• 1/4 cup bottled Caesar Parmesan vinaigrette salad dressing
• Shredded Parmesan cheese (optional)

Directions

1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. Drain.

2. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed.

3. Toss ravioli mixture with pesto. Sprinkle with cheese. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Tuna Noodle Casserole

Ingredients

• 3 cups medium noodles (4 oz.)
• 1 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 to 3 Tbsp. Dijon-style mustard
• 2-1/4 cups milk
• 1 12-oz. can chunk tuna, drained
• 1/2 cup bottled roasted red sweet peppers, chopped
• Potato chips, optional

Directions

1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.

2. For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.

3. Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with chips. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Tex-Mex Chicken and Rice Casserole

Ingredients

• 1/2 cup chopped onion (1 medium)
• 1 tablespoon olive oil
• 1 6.9-ounce package chicken-flavored rice and vermicelli mix
• 1 14-ounce can chicken broth
• 2 cups water
• 2 cups chopped cooked chicken or turkey
• 1 cup chopped seeded tomatoes (2 medium)
• 3 tablespoons canned diced green chile peppers, drained
• 1 teaspoon dried basil, crushed
• 1-1/2 teaspoons chili powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

Directions

1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).

2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.

3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.

Make Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 425 degree F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.

From Better Homes and Gardens

Submitted by Shelli

Broccoli and Chicken Casserole

Ingredients

• 4 ounces dried medium noodles
• 2-1/2 cups chopped cooked chicken or turkey
• 1 10-ounce package frozen chopped broccoli, thawed
• 1/2 cup sliced green onions
• 1 10-3/4-ounce can condensed cream of mushroom soup
• 1/2 cup skim milk
• 1/2 cup shredded Swiss cheese (2 ounces)
• 1 teaspoon dried basil, crushed
• 1/8 teaspoon pepper
• Paprika
  

Directions

1. Cook noodles according to package directions. Drain well.

2. In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.

3. In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture.

4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika. Makes 6 servings.

Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours. Bake as above.

From Better Homes and Gardens

Submitted by Shelli

Penne and Asparagus with Garlic Tomato Vinaigrette

Ingredients

1 pound asparagus
1 pound penne
3 tablespoons olive oil
5 cloves garlic, minced
1/4 cup balsamic vinegar
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Parmesan cheese, grated

Directions

Cut asparagus on the diagonal into the same lengths as the penne, discarding the tough bottom sections.

In a large pasta pot, bring 4 quarts of salted water to a rapid boil. Add the penne and cook 8 minutes. Add the asparagus and continue to cook until penne and asparagus are tender but still firm, 2 to 4 minutes; drain.

Add oil and garlic to pot. Cook over medium heat, stirring constantly, for 1 minutes. Add vinegar, tomatoes, salt, and pepper. Cook, stirring, just until the tomatoes are slightly warm, about 2 minutes. Pour into small bowl and set aside.

Return pasta and asparagus to the pot. Pour vinaigrette on top and toss well to coat. Add Parmesan cheese and toss lightly again. Serve warm or at room temperature. Serves 4-5.

From One-Pot Vegetarian Dishes
Submitted by Shelli

Prosciutto, Spinach and Pasta Casserole

Ingredients

• 2-2/3 cups dried bow ties, penne, or ziti (8 ounces)
• 2 medium onions, cut into thin wedges, or 5 medium leeks, sliced
• 2 cloves garlic, minced
• 1 tablespoon butter or margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon anise seeds, crushed
• 1-3/4 cups milk
• 1-1/2 cups chicken broth
• 1/4 cup grated Parmesan cheese
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 2 ounces prosciutto, cut into thin bite-size strips
• 1 medium tomato, seeded and chopped
  

Directions

1. Cook pasta according to the package directions. Drain; rinse pasta with cold water. Drain again.

2. In a large saucepan cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender, stirring occasionally. Stir in flour and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon the mixture into a 2-quart casserole.

3. Bake, covered, in a 350°F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.

4. Makes 6 servings

Nutrition Facts

• Calories 288,
• Total Fat (g) 7,
• Saturated Fat (g) 3,
• Monounsaturated Fat (g) 2,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 21,
• Sodium (mg) 627,
• Carbohydrate (g) 42,
• Total Sugar (g) 6,
• Fiber (g) 3,
• Protein (g) 15,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 20,
• Calcium (DV%) 23,
• Iron (DV%) 14,
• Starch (d.e.) 2.5,
• Vegetables (d.e.) 1,
• Medium-fat Meat (d.e.) .5,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Sausage and Orzo

Ingredients

• 1 lb. cooked sausage, halved lengthwise and cut in 2 -inch chunks
• 1 Tbsp. cooking oil
• 1 cup dried orzo (rosamarina)
• 1 14-oz. can low-sodium beef broth
• 1 tsp. dried Italian seasoning
• 2 medium zucchini, halved lengthwise, coarsely chopped (2-1/2 cups)
• 1/3 cup 1-inch slices green onions
• 1/3 cup chopped red sweet pepper

Directions

1. In large skillet over medium-high heat, brown sausage in hot oil 2 minutes; stir in orzo. Cook and stir 1 minute. Stir in broth, 1/2 cup water, and seasoning. Bring to boiling; reduce heat. Simmer, covered, 8 minutes or until orzo is tender. Add zucchini last 4 minutes of cooking. Stir in green onions and sweet pepper. Season to taste with salt and pepper. Serves 4.

Nutrition Facts

• Calories 467,
• Total Fat (g) 24,
• Saturated Fat (g) 8,
• Monounsaturated Fat (g) 10,
• Polyunsaturated Fat (g) 5,
• Cholesterol (mg) 79,
• Sodium (mg) 1630,
• Carbohydrate (g) 40,
• Total Sugar (g) 3,
• Fiber (g) 3,
• Protein (g) 23,
• Vitamin C (DV%) 59,
• Calcium (DV%) 4,
• Iron (DV%) 19,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

White Beans, Pasta, and Chicken

Ingredients

8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional)
Olive oil (optional)

Directions

In a large saucepan, cook pasta according to package directions; drain well and set aside.

In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.

Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper, and salt. Heat through.

Add the tomato mixture to hot pasta; toss to coat. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Herbed Chicken, Orzo, and Zucchini

Ingredients

• 1 cup dried orzo
• 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb.)
• 1 tsp. dried basil
• 3 Tbsp. olive oil
• 2 medium zucchini, sliced
• 2 Tbsp. red wine vinegar
• 1 Tbsp. snipped fresh dill
• Lemon wedges (optional)
• Snipped fresh dill (optional)

Directions

1. Prepare orzo according to package directions; drain. Cover and keep warm.

2. Meanwhile, sprinkle chicken with the basil; season with salt and ground black pepper. In large skillet heat 1 tablespoon of the olive oil. Add chicken and cook 12 minutes or until no longer pink (170 degrees F), turning once. Remove from skillet. Add zucchini to skillet; cook for 3 minutes or until crisp-tender.

3. In bowl whisk together vinegar, the remaining olive oil, and the 1 tablespoon fresh dill. Add orzo; toss. Season with salt and pepper. Serve chicken with orzo, zucchini, and fresh lemon wedges; sprinkle dill. Serves 4.

Nutrition Facts: Calories 390, Total Fat (g) 12, Saturated Fat (g) 2, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 2, Cholesterol (mg) 66, Sodium (mg) 233, Carbohydrate (g) 35, Total Sugar (g) 3, Fiber (g) 3, Protein (g) 33, Vitamin C (DV%) 31, Calcium (DV%) 5, Iron (DV%) 16, Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Garden
Submitted by Shelli

Lemon Broccoli Pasta

Ingredients

3 tablespoons sliced green onions
1 clove garlic -- minced
2 cups chicken or vegetable broth
5 1/2 teaspoons grated lemon peel
1/8 teaspoon ground black pepper
2 cups broccoli florets -- fresh or frozen
3 ounces angel hair pasta -- uncooked
1/3 cup sour cream
2 tablespoons grated Parmesan cheese

Directions

Generously spray large nonstick saucepan with cooking spray; heat over medium heat until hot. Add green onions and garlic; cook and stir 3 minutes or until onions are tender.

Stir chicken broth, lemon peel and pepper into saucepan; bring to a boil over high heat. Stir in broccoli and pasta; return to a boil. Reduce heat to low. Simmer, uncovered, 6 to 7 minutes or until pasta is tender, stirring frequently.

Remove saucepan from heat. Stir in sour cream until well blended. Let stand 5 minutes. Top with cheese before serving.

Serves 6
From CDKitchen
Submitted by Shelli