Spaghetti Pie

Found on Pillsbury

INGREDIENTS

6 ounces of uncooked spaghetti

1 egg

1/4 cup grated Parmesan cheese

pound lean ground beef

1 can of frenches fried onions

8 ounces sliced mushrooms

1 jar spaghetti sauce

1 cup shredded mozzarella cheese

and a bunch of pepperonis

DIRECTIONS

• 1You will also require a pie dish. Combine cooked spaghetti, Parmesan cheese and egg
• 2Press over the bottom and up sides of pan to form a "crust."
• 3Fry ground beef... add onions when browning begins.
• 4And then the sauce...stir.
• 5Add meat/sauce mix, cheese, and toppings of choice
• 6Bake till cheese is golden brown
• 7Slice it up. and eat

Mac & Cheese Lasagna

Found on Kraft Recipes

what you need

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

1/2 lb.  lean ground beef

1-1/2 cups spaghetti sauce

1 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

2 Tbsp. KRAFT Grated Parmesan Cheese

make it

HEAT oven to 350°F.

PREPARE Dinner as directed on package, using the Light Prep directions. Meanwhile, brown meat in skillet; drain.

SPOON half the Dinner into lightly greased 8-inch square baking dish; top with layers of half each sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan.

BAKE 20 min. or until heated through.

kraft kitchens tips

SUBSTITUTE

Substitute 1 cup chopped leftover cooked chicken for the browned ground beef. Or, omit it for a meatless version.

SERVING SUGGESTION

Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal!

Simple Lasagna Roll-Ups

Found on Kraft Recipes

what you need

16 lasagna noodles

1 lb.  lean ground beef

1 large onion, chopped

1 jar  (24 oz.) spaghetti sauce, divided

1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

1 cup  water

1/2 cup KRAFT Grated Parmesan Cheese

make it

HEAT oven to 375ºF.

COOK lasagna noodles as directed on package, omitting salt. Meanwhile, brown meat with onions in large skillet; drain. Return to skillet. Stir in 1 cup spaghetti sauce and shredded cheese. Mix remaining spaghetti sauce and 1 cup water; spread 1 cup onto bottom of 13x9-inch baking dish.

DRAIN noodles. Spread each with 1/4 cup meat mixture; roll up. Place, seam-sides down, over sauce in dish. Top with remaining sauce and Parmesan; cover.

BAKE 50 min. to 1 hour or until heated through, uncovering for the last 10 min.

pasta salad

Found on Eat At Home Cooks

For the salad:

"bowtie pasta – This was only a 12 oz box. I prefer 16 oz box, just because I end up with more.
broccoli
red pepper
grape or cherry tomatoes

Cook the pasta according to the package directions. Chop the veggies. Add the chopped broccoli to the pasta water about 2 minutes before the pasta finishes cooking. This is enough time to make the brocoli a bit more tender, but still crisp. Drain the pasta and broccoli and run it under cool water to stop the cooking process. Put it in a big bowl with the other veggies."

For the dressing:

1/2 cup vegetable oil
1/4 cup olive oil
1/3 cup white or red wine vinegar
2 garlic cloves, minced or crushed
1/4 tsp. salt
1 Tbs. Dijon mustard
black pepper
fresh herbs such as basil, parsley, chives, tarragon etc. or use dried like I did this time

"This dressing recipe comes from the New Recipes from Mooswood Restaurant cookbook. Just whisk all the ingredients together, or put them in a container with a tight fitting lid and give it a good shake.

I really like using fresh basil in this, but I didn’t want to pay for it in the grocery.

Stir the dressing into the salad. I added some mozzerella cheese to this that didn’t make it into the ingredients photo. I also like adding shredded parmesan and after cooking with gorgonzola the other day, I think that would taste great in this pasta salad too.

For the grilled chicken, just season it with salt and pepper and grill. Slice or chop it into the salad."

Warm Macaroni and Mozzarella Salad with Herbs

Found on Food Network

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 2 teaspoons freshly squeezed lemon juice
• Salt and freshly ground black pepper
• 8 ounces (2 cups) macaroni
• 1/2 cup chopped fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 cup (4 ounces) shredded mozzarella

Directions

In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt and pepper. Set aside

Bring a large pot of salted water to a boil over medium heat. Cook the macaroni according to the package directions. Drain the macaroni and transfer to a medium serving bowl. Add the basil andoregano and half of the dressing. Stir to combine. Let it sit for 1 minute to cool slightly, then add the mozzarella and the remaining

Margarita Mac and Cheese

Submitted by ME!
adapted from Betty Crocker


6 to 7 oz pasta
1 tsp salt
1/4 tsp pepper
2-3 cups mozzarella cheese
1 can diced tomatoes, drained. or 1 can stewed tomatoes with basil and garlic

For sauce:
2 Tbsp olive oil
1 clove of garlic, minced                                                          
1 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk

Pre-heat oven to 375. Cook pasta as directed on the package. While macaroni is cooking, prepare the sauce.

Heat olive oil in a saucepan over low heat. Add garlic and cook 1-2 minutest. Whisk in flour, salt and pepper and cook over low heat, stirring, mixture will be smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir for about a min., sauce will be thin.

Drain pasta and mix with the drained tomatoes. Put half of thepasta in an greased 2-quart casserole dish. Sprinkle with  the salt, pepper, basil and cheese (leave enough cheese to top the next layer). Repeat with remaining pasta and cheese. Pour sauce over macaroni. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer. 

Bacon Mac

Found on MyRecipes

Ingredients

• 3 1/4  teaspoons  salt, divided
• 12  ounces  strozzapreti or penne pasta
• 4  teaspoons  all-purpose flour
• 1 1/2  cups  skim milk, divided
• 2  cups  finely shredded sharp cheddar cheese, divided
• 1/4  cup  sliced green onions
• 1  teaspoon  hot sauce
• 1/4  teaspoon  pepper
• 2  slices center-cut bacon, cooked and crumbled
• Cooking spray

Preparation

1. Preheat broiler.

2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.

3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

Spaghetti with Zesty Bolognese

Found on Kraft

what you need

1 small onion, chopped

1/4 cup  KRAFT Light Zesty Italian Dressing

1 lb. extra-lean ground beef

1 can  (15 oz.) tomato sauce

1 can (14 oz.) diced tomatoes, undrained

3/4 lb.  spaghetti, uncooked

2 Tbsp. PHILADELPHIA 1/3 Less Fat than Cream Cheese

1/4 cup  KRAFT Grated Parmesan Cheese

make it

COOK and stir onions in dressing in large skillet on medium heat until crisp-tender. Add meat; cook on medium-high heat until browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low 15 min., stirring occasionally.

MEANWHILE, cook spaghetti as directed on package.

REMOVE sauce from heat. Add reduced-fat cream cheese; stir until melted. Drain spaghetti; place in large bowl. Top with sauce and Parmesan.

kraft kitchens tips

SUBSTITUTE

Prepare using whole wheat or multi-grain spaghetti.

Citrusy Pasta Salad

Found on Parenting

Prep time: 5 minutes
Cook time: 10 to 12 minutes for the pasta
Yield: 7 cups


* 8 oz campanelle (petal-shaped) pasta or small shells
* 1 can (15 oz) mandarin oranges in light syrup, drained
* 2 oz goat cheese, crumbled
* 1 medium red pepper, diced
* 2 ribs celery, thinly sliced on the diagonal
* 1/3 cup honey mustard dressing, such as Ken's

1. Cook pasta according to package directions. Drain and rinse under cool water. Put in a large serving bowl.

2. Add oranges, goat cheese, red pepper, and celery. Pour honey mustard dressing over the salad, and toss to combine.

How kids can help: Crumble the goat cheese; toss pasta with dressing. 

Sesame Chicken Salad

Found on Parenting

Prep time: 10 minutes
Cook time: 10 to 12 minutes for the pasta
Yield: 6 cups


Salad:
* 8 oz long fusilli
* 1 cup snow peas
* 1 cup shredded cooked chicken
* 1/2 cup shredded carrots
* 1 Tbs sesame seeds
* 1 scallion, thinly sliced (optional)

Dressing:
* 1/4 cup creamy peanut butter
* 2 tsp brown sugar
* 2 Tbs reduced-sodium soy sauce
* 1 tsp sesame oil
* 1 tsp rice or apple-cider vinegar

1. Cook pasta according to package directions; add snow peas to the boiling water about one minute before pasta is done. Drain and rinse under cool water.

2. Mix the peanut butter, brown sugar, soy sauce, sesame oil, and rice vinegar in a large bowl. Add the pasta and snow peas; mix well. Add chicken and carrots; toss to combine. Top with sesame seeds and scallions, if you like.

How kids can help: Mix the peanut-butter dressing; sprinkle on sesame seeds and scallions.

Tricolor Pasta Salad

Found on Parenting

Prep time: 10 minutes
Cook time: 10 to 12 minutes for the pasta
Yield: 8 cups


Salad
* 8 oz tricolor fiori pasta
* 1 cup frozen peas, defrosted
* 1/2 cup shredded carrots
* 1 cup reduced-fat cheddar cheese, cubed
* 4 oz smoked turkey, cubed*

Dressing
* 1/2 cup light mayonnaise
* 2 Tbs lowfat milk
* 2 Tbs ranch dressing and seasoning mix, such as Hidden Valley

1. Cook pasta according to package directions. Drain and rinse under cool water. Place in a large serving bowl. Add peas, carrots, cheese, and smoked turkey.

2. Mix the mayonnaise, milk, and dressing mix in a small bowl. Pour over the pasta mixture. Stir well to combine.

How kids can help: Mix the ranch dressing; stir it into the pasta.
Per serving (1 cup): 217 calories, 6 g fat (3 g saturated), 522 mg sodium, 19 mg cholesterol.

*If you get the turkey from the supermarket deli, ask for 1/2-inch slices. 

Baked Tuna and Noodles

Submitted by ME!

10 oz uncooked pasta ( I used Penne)
1- 12oz can of tuna
1 can cream of chicken or mushroom
shredded cheese (quantity at your discretion)
1/4 cup of milk
2 cups bread crumbs (Italian taste the best)
frozen peas (quantity at your discretion)

1. Pre heat oven to 400 degrees. Cook pasta as directed on box. Drain tuna.
2. Mix tuna, soup, milk and peas together until well blended.
3. Pour mixture and pasta into a  casserole dish. Mix together, gradually adding shredded cheese.
4. Sprinkle shredded cheese over top and then evenly sprinkle bread crumbs over cheese. 
5. Bake at 400 for 20mins or until the bread crumbs begin to brown.

                                                                                              

Chicken Margherita

Found on The Family Dish

• Serves: 4
• Prep Time: 5 mins
• Cook Time: 10 mins

• Cost per recipe*: $8.52
• Cost per serving*: $2.13

Ingredients

4 boneless, skinless chicken breast halves (about 1 lb.)
1 Tbsp. olive oil
2 cups Ragu® Old World Style® Tomato & Mozzarella Pasta Sauce
4 slices fresh or packaged mozzarella cheese (about 4 oz.)
2 Tbsp. thinly sliced fresh basil leaves

Preparation

1. Season chicken, if desired, with salt and black pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 5 minutes.
2. Add Pasta Sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand until cheese is melted, about 1 minute. Garnish with basil.
3. Serve, if desired, with hot cooked penne pasta topped with additional Pasta Sauce, heated.