spaghetti squash i

Ingredients

• Servings: 6
• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
• meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
• use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.

Blt Linguine

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 5 strips bacon, cut into 3/8-inch pieces
• 1 cup thinly shredded baby spinach
• 1 plum tomato, cut into 1/2-inch pieces
• 2 cloves minced garlic
• 1/4 cup shredded parmesan cheese
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. drain the bacon slices on paper towels, reserving 1 to 2 teaspoons drippings in the skillet.
• cook and stir spinach, tomato, and garlic in the reserved drippings over medium heat until heated through, 1 to 2 minutes. add bacon, linguine, parmesan cheese, lemon juice, salt, and pepper to spinach mixture and toss.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

pasta with asparagus pesto

Ingredients

• Servings: 4
• 2 tablespoons pine nuts
• 1 cup water, or as needed
• 1 1/2 pounds fresh asparagus, trimmed and cut into 1 1/2-inch pieces
• 3/4 cup packed fresh basil, divided
• 1/4 cup olive oil
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup grated pecorino-romano cheese, plus more for garnish
• 1 (16 ounce) package orecchiette pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat a skillet over medium-high heat; add pine nuts. cook and stir pine nuts until fragrant and toasted, about 5 minutes.
• pour enough water into a skillet to reach a 1-inch depth; bring to a boil. add asparagus and cook until tender, about 5 minutes. remove asparagus from skillet, reserving 1/2 cup cooking water. set aside 1/2 cup asparagus tips.
• blend remaining asparagus, pine nuts, reserved 1/2 cup cooking water, 1/2 cup basil, olive oil, garlic, salt, black pepper in a blender until smooth, keeping the center piece of lid removed to release steam. add pecorino-romano cheese; blend until smooth.
• bring a large pot of lightly salted water to a boil. cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. drain and return pasta to pot.
• slice the remaining 1/4 cup basil. add sliced basil, asparagus sauce, reserved asparagus tips to pasta; toss to evenly mix. garnish with extra pecorino-romano cheese.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

thai style chicken pasta

Ingredients

• Servings: 4
• 1 (8 ounce) package dry pasta of your choice
• 2 tablespoons olive oil
• 1 whole dried red chile pepper, seeded and chopped
• 1 tablespoon minced garlic
• 1/2 teaspoon grated fresh ginger root
• 4 skinless, boneless chicken breast halves - cut into thin strips
• salt and pepper to taste
• 1 tablespoon soy sauce
• 1/2 tablespoon lemon juice
• 2 tablespoons white
• watercress leaves for garnish

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• while the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. fry the red chile, garlic and ginger until they are fragrant. season the strips of chicken breast with salt and pepper to taste. add the chicken to the skillet, and fry until cooked through.
• when the chicken is no longer pink, add the pasta, and season with soy sauce, lemon juice and white . cook stirring constantly until everything is nice and hot. serve with watercress leaves on top for garnish.

Hillbilly Casserole

Ingredients

• Servings: 12
• 1 (8 ounce) package uncooked egg noodles
• 1 (10.75 ounce) can condensed tomato soup
• 1 (11 ounce) can mexican-style corn
• 1 medium onion, finely chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 16 slices american cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add the egg noodles and cook until tender, about 7 minutes. drain, and set aside.
• preheat the oven to 350 degrees f (175 degrees c).
• in a large bowl, mix together the tomato soup, corn, onion, and cream of mushroom soup. stir in the cooked noodles until well coated. transfer to a 9x13 inch baking dish. place slices of cheese to cover the top.
• bake for 25 minutes in the preheated oven, or until cheese is melted and lightly browned.

pasta and white beans gratin

Ingredients

• Servings: 8
• 2 cups uncooked pasta shells
• 2 cups loosely packed fresh basil
• 3 cloves garlic
• 1 cup grated parmesan cheese
• 1 teaspoon olive oil
• 1 cup ricotta cheese
• 1/2 cup chopped onion
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon olive oil
• 2 (15 ounce) cans white beans
• 1 tablespoon balsamic vinegar
• salt and pepper to taste
• 2 tomatoes, chopped
• 1/2 cup bread crumbs
• 1 tablespoon olive oil

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• bring a large pot of water to a boil. cook pasta in boiling water until done. drain, and set aside. meanwhile mince basil and garlic with parmesan cheese. transfer to a medium bowl, and mix with 1 teaspoon olive oil. mix in ricotta.
• in a saucepan, cook onions with thyme and bay leaf in 1 tablespoon olive oil. stir in beans and balsamic vinegar, and simmer for 20 minutes. season to taste with salt and pepper.
• preheat oven to 350 degrees f (175 degrees c). combine beans, tomatoes, and pasta in a well oiled 2 quart casserole dish. place spoonfuls of the ricotta mixture in the pasta and beans, and press down to cover. in a small bowl, moisten bread crumbs with 1 tablespoon olive oil, and sprinkle over casserole.
• bake in preheated oven for 30 minutes, or until hot and bubbly.

spaghetti squash i

Ingredients

• Servings: 6
• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
• meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
• use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.

three-cheese chicken penne pasta bake

Ingredients

• Servings: 4
• 1 1/2 cups multi-grain penne pasta, uncooked
• 1 (9 ounce) bag fresh spinach leaves
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon dried basil leaves
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (14 ounce) jar spaghetti sauce
• 2 ounces philadelphia neufchatel cheese, cubed
• 1 cup kraft 2% milk shredded mozzarella cheese, divided
• 2 tablespoons kraft grated parmesan cheese

Recipe

Preparation Time: 20 mins Ready Time: 43 mins


• heat oven to 375 degrees f.
• cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. stir in tomatoes and spaghetti sauce; bring to boil. simmer on low heat 3 min. or until chicken is done, stirring occasionally. stir in neufchatel.
• drain pasta mixture; return to pan. stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
• bake 20 min. or until heated through; top with remaining cheeses. bake 3 min. or until mozzarella is melted.

Claudette's Minestrone

Ingredients

• Servings: 10
• 5 potatoes, peeled and cubed
• 5 carrots, chopped
• 4 stalks celery, chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup tomato paste
• 1 (15 ounce) can kidney beans
• 2 quarts water
• 1 cup seashell pasta

Recipe

• in a large pot combine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. cook over medium heat until all the vegetables are tender.
• transfer soup to a food processor or blender and puree until smooth. return to pot and stir in the pasta. cook until pasta is done. serve with romano or parmesan cheese, if desired.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Creamy Fettuccine Alfredo With Broccoli

Ingredients

• Servings: 8
• 2 cups broccoli
• 1 tablespoon salt
• 1 pound fettuccine pasta
• 1 (16 ounce) jar four-cheese alfredo sauce (such as classico®)
• 2 tablespoons butter
• 1 tablespoon ground black pepper (optional)
• 3 tablespoons grated parmesan cheese (such as kraft®), or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• bring a pot of water to a boil. cook broccoli in the boiling water until bright green and tender, 2 to 3 minutes. drain.
• fill a large pot with water; add salt and bring to a rolling boil. stir in fettuccine, bring back to a boil, and cook pasta, stirring 2 to 3 times using tongs, over medium heat until cooked through but still firm to the bite, about 10 to 12 minutes. drain and return pasta to pot.
• mix broccoli, alfredo sauce, butter, and black pepper into pasta using tongs. transfer fettuccine alfredo to a serving bowl and top with parmesan cheese.

gnocchi with sage-butter sauce

Ingredients

• Servings: 2
• 2 (12 ounce) packages potato gnocchi
• 1/4 cup butter
• 1 clove garlic, minced
• 1 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring a large pot of lightly salted water to a boil over high heat. add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
• melt the butter in a skillet over medium heat. stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. stir in the sage and salt for a few seconds, then add the cooked gnocchi. toss gently with 1/4 cup of parmesan cheese and the pepper. sprinkle with the remaining 2 tablespoons parmesan cheese to serve.

spaghetti squash i

Ingredients

• Servings: 6
• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
• meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
• use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.

Stracciatella I

Ingredients

• Servings: 4
• 2 (14.5 ounce) cans chicken broth
• 1/2 cup water
• 1/4 cup ditalini pasta
• 2 tablespoons grated romano cheese
• 1 tablespoon snipped fresh parsley
• 1 pinch ground nutmeg
• 1 egg, beaten

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• in a medium saucepan over medium heat, bring broth and water to a boil. stir in pasta and cook until just tender, about 8 minutes. reduce heat and stir in romano, parsley and nutmeg. slowly pour egg into simmering soup. stir once gently, then serve immediately.

Thanksgiving Leftovers Stuffed Shells

Ingredients

• Servings: 8
• 1 (12 ounce) box jumbo pasta shells
• 2 cups cubed cooked turkey
• 1 1/2 cups leftover stuffing
• 1 (4 ounce) package cream cheese, softened
• 1/2 cup parmesan cheese
• 1/3 cup mayonnaise
• 4 cups shredded mozzarella cheese
• 1 1/2 cups leftover turkey gravy

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the shell pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. drain well in a colander set in the sink.
• place turkey and stuffing in food processor, and pulse until finely ground and combined. place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, parmesan cheese, mayonnaise, and 2 cups of the mozzarella. mix with paddle attachment on medium-low until well blended.
• spread 1/2 cup of gravy on the bottom of the prepared dish. stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
• bake, covered, for 45 minutes. uncover and cook for an additional 10 minutes until top is browned and bubbly. allow to cool for 5 minutes before serving.

Chicken Philly Pasta

Ingredients

• Servings: 1
• 1 (16 ounce) package uncooked rotini pasta
• 3 tablespoons margarine
• 1 pound skinless, boneless chicken breast halves
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chicken soup base
• 1/2 cup water
• 1 pound shredded swiss cheese

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). grease a 9x11-inch baking dish.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• melt the margarine in a large skillet over medium heat, and pan-fry the chicken breasts until the meat is no longer pink inside and the outsides are golden brown, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). cut the chicken into bite-size strips, and set aside.
• cook the onion and green pepper in the same skillet until the onion is translucent, about 5 minutes. sprinkle the vegetables with salt and black pepper, then stir in the chicken soup base and water until the soup base has dissolved. place the cooked pasta into the skillet, and stir to combine with the vegetables; mix in the chicken strips and swiss cheese until thoroughly combined. spread the mixture into the prepared baking dish.
• bake in the preheated oven until the casserole is hot and the cheese has melted, about 15 minutes.

spaghetti carbonara ii

Ingredients

• Servings: 8
• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white (optional)
• 4 eggs
• 1/2 cup grated parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large pot of boiling salted water, cook spaghetti pasta until al dente. drain well. toss with 1 tablespoon of olive oil, and set aside.
• meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain paper towels. reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. add chopped onion, and cook over medium heat until onion is translucent. add minced garlic, and cook 1 minute more. add if desired; cook one more minute.
• return cooked bacon to pan; add cooked and drained spaghetti. toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. quickly add 1/2 cup parmesan cheese, and toss again. add salt and pepper to taste (remember that bacon and parmesan are very salty).
• serve immediately with chopped parsley sprinkled on top, and extra parmesan cheese at table.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

spaghetti squash i

Ingredients

• Servings: 6
• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
• meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
• use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.

angel hair pasta and scallops with margherita® prosciutto

Ingredients

• Servings: 4
• 12 ounces angel hair pasta
• 1 1/2 pounds fresh scallops
• 1 ounce olive oil
• 8 ounces sliced margherita® prosciutto or julienned margherita® genoa salami
• 2 garlic cloves, chopped
• 8 ounces sliced grape tomatoes
• 1 pound sliced crimini mushrooms
• 1 pound fresh baby spinach
• 8 fluid ounces dry white
• 2 tablespoons fresh lemon juice
• salt and pepper to taste
• 4 ounces cold unsalted butter
• 4 ounces fresh basil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• cook pasta according to package instructions. cover to keep warm; set aside.
• heat 12-inch saute pan over medium high, add 1 ounce olive oil. sear scallops for 2 minutes on each side, remove from pan and cover.
• add sliced margherita® prosciutto or julienned genoa salami to heated pan, saute for two minutes. add garlic, tomatoes and mushrooms. saute for another two minutes. add and lemon juice, cook to reduce by half by deglazing the pan. add salt and pepper, then stir in butter until melted.
• add scallops back into pan and cook until they are heated through. add fresh spinach and cook until spinach is wilted.
• place cooked pasta in the pan. mix until pasta is well covered in sauce.
• garnish with fresh basil and serve.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

quick chicken

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 2 tablespoons vegetable oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup dry
• 8 small white onions, peeled

Recipe

• in a large skillet, brown chicken in oil. pour excess oil off.
• stir in undiluted soup, , and whole onions. cover. simmer for 45 minutes, or until done. stir occasionally.

spaghetti squash i

Ingredients

• Servings: 6
• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
• meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
• use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.

gnocchi with sage-butter sauce

Ingredients

• Servings: 2
• 2 (12 ounce) packages potato gnocchi
• 1/4 cup butter
• 1 clove garlic, minced
• 1 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring a large pot of lightly salted water to a boil over high heat. add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
• melt the butter in a skillet over medium heat. stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. stir in the sage and salt for a few seconds, then add the cooked gnocchi. toss gently with 1/4 cup of parmesan cheese and the pepper. sprinkle with the remaining 2 tablespoons parmesan cheese to serve.

turkey tetrazzini a la stouffers®

Ingredients

• Servings: 6
• 2 teaspoons butter
• 1/4 cup butter, divided
• 1 cup chopped celery
• 1 (8 ounce) package sliced fresh mushrooms
• 1/2 cup all-purpose flour
• 2 2/3 cups chicken broth
• 1 cup heavy whipping cream
• 1/4 cup
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 (12 ounce) package angel hair pasta
• 2 cups diced cooked turkey
• 1/2 cup panko bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c). grease a casserole dish with 2 teaspoons butter.
• bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain.
• melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more.
• remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, whisking constantly, until sauce is thickened. mix in cream, , salt, and white pepper.
• fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. transfer mixture to prepared casserole dish and sprinkle panko crumbs on top.
• bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.

Italian Cheese Balls

Ingredients

• Servings: 18
• 1 pound ricotta cheese
• 1 (8 ounce) package cream cheese
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 teaspoons grated lemon zest
• 2 eggs, beaten
• 4 egg whites
• 3/4 cup white sugar

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat the oven to 300 degrees f (150 degrees c).
• in a medium bowl, mix together the ricotta cheese, cream cheese, flour, salt, vanilla, lemon zest and eggs. in a separate bowl, whisk together the egg whites and sugar. pour into the cheese mixture, and mix until well blended. roll into balls about the size of a golf ball, and place in a glass baking dish.
• bake for 45 minutes in the preheated oven, or until golden brown on top.

spaghetti squash i

Ingredients

• Servings: 6
• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
• meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
• use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.

Pasghetti Pizza

Ingredients

• Servings: 8
• 1 pound dry vermicelli pasta
• 1 cup milk
• 2 eggs, beaten
• 1 tablespoon garlic salt
• 1 tablespoon dried parsley
• ground black pepper to taste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 3 1/2 cups spaghetti sauce
• 1 (8 ounce) package sliced pepperoni sausage

Recipe

Preparation Time: 50 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• bring a large pot of lightly salted water to a boil. break or cut vermicelli pasta into 2 inch pieces and cook for 8 to 10 minutes or until al dente; drain.
• spread pasta in a 9x13 inch baking dish that has been greased with vegetable spray or butter. in a bowl combine milk, eggs, garlic salt, parsley, pepper and 1 cup of the mozzarella. pour over the pasta and sprinkle with the parmesan cheese.
• bake for 15 minutes. reduce heat to 350 degrees f. pour spaghetti sauce over pasta, top with pepperoni and remaining mozzarella. cook until cheese is completely melted; about 10 minutes.

trish's tuna casserole

Ingredients

• Servings: 1
• 1 1/2 (8 ounce) packages egg noodles
• 1 (9 ounce) can tuna, undrained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (15 ounce) can peas with mushrooms and pearl onions (such as le sueur®), undrained
• 1 onion, chopped
• 1/2 cup milk
• salt and black pepper to taste
• 1/2 cup dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 350 degrees f (175 degrees c). fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the egg noodles and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
• while the pasta is cooking, stir the tuna, condensed soup, peas with mushrooms and onions, onion, milk, salt, and pepper in a bowl until evenly mixed. gently stir in the cooked pasta, then pour the mixture into a 9x13 inch baking dish. sprinkle evenly with dry bread crumbs.
• bake in the preheated oven until the casserole is bubbling and the bread crumbs are golden brown, about 20 minutes.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

green bean orzo pasta

Ingredients

• Servings: 8
• 1 1/2 cups orzo pasta
• 1 (12 ounce) bag fresh green beans, trimmed
• 3 tablespoons olive oil, divided
• 1/2 cup pine nuts, or more to taste
• 1 (14.5 ounce) can petite diced tomatoes, drained and rinsed
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried basil
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. drain.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add green beans, cover, and steam until tender, 2 to 4 minutes.
• heat 1 tablespoon olive oil in a skillet over medium-low heat; cook and stir pine nuts until toasted and fragrant, 2 to 4 minutes.
• combine orzo, green beans, pine nuts, tomatoes, remaining olive oil, parmesan cheese, basil, salt, and pepper in a large bowl.