chicken kokkinisto with orzo

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 chicken legs, rinsed and patted dry
• 4 cloves garlic, pressed
• 1 (15 ounce) can tomato sauce
• 15 fluid ounces water
• 2 bay leaves
• 1 pinch ground cloves
• salt and ground black pepper to taste
• 1/2 (16 ounce) package uncooked orzo pasta

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• warm the oil in a large, wide pot over medium heat. cook the onion in the hot oil until tender, 5 to 7 minutes. brown the chicken legs in the pot on all sides. add the garlic; cook and stir for about 1 minute. pour the tomato sauce and water over the chicken. drop the bay leaves into the pot. season with cloves, salt, and pepper. lower the heat to medium-how; allow the mixture to simmer until the chicken meat is very tender and begins to pull off the bone, about 45 minutes.
• stir the orzo into the liquid in the pot and cook until the orzo is soft, another 15 to 25 minutes. remove the bay leaves to serve.

Jap Chae Korean Glass Noodles

Ingredients

• Servings: 2
• 1/2 pound korean dang myun noodles
• 1 teaspoon sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons white sugar
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 3/4 cup thinly sliced onions
• 2 carrots, cut into match-stick size pieces
• 1/2 pound asparagus, thinly sliced
• 3 green onions cut into 1-inch pieces
• 1/2 cup dried shiitake mushrooms, soaked until soft, then sliced into strips
• 1 tablespoon sesame seeds
• 1 1/2 teaspoons sesame oil

Recipe

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


• 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 dang myun noodles, and return to a boil. cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. rinse with cold water and drain well in a colander set in the sink. toss noodles with 1 teaspoon of sesame oil. set aside. whisk soy sauce and sugar in a small bowl. set aside.
• heat the vegetable oil in a skillet over medium-high heat. stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. pour in the soy sauce mixture, then add the noodles. cook and stir until the noodles are warmed through, 2 to 3 minutes. remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.

2-step Creamy Chicken And Pasta

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast, cut up
• 1 (16 ounce) bag frozen pasta and vegetable blend
• 1 (10.75 ounce) can your favorite campbell's® cream soup*
• 1/2 cup water

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• heat oil in skillet. add chicken and cook until browned, stirring often.
• add vegetable pasta blend, soup and water. heat to a boil. cover and cook over low heat 10 minutes or until done.

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.

Low Carb Zucchini Pasta

Ingredients

• Servings: 1
• 2 zucchinis, peeled
• 1 tablespoon olive oil
• 1/4 cup water
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. slice the zucchini into thinner strips resembling spaghetti.
• heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. add water and cook until zucchini is softened, 5 to 7 minutes. season with salt and pepper.

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.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

chicken parmesan casserole

Ingredients

• Servings: 10
• 1 (16 ounce) package uncooked rotini pasta
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 2 cups vegetable oil for frying
• 2 cups flour
• 4 eggs, beaten
• 2 cups italian seasoned bread crumbs
• 2 tablespoons garlic powder
• 1 (16 ounce) package shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese
• 1 1/2 (32 ounce) jars marinara sauce
• 1/2 cup dry red (such as sangiovese)
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• 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.
• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c), and preheat an oven to 350 degrees f (175 degrees c).
• place the flour, egg, and bread crumbs in 3 separate bowls. mix the garlic powder into the bread crumbs. working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs. carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. drain the fried chicken over paper towels.
• combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated parmesan cheese in a large bowl. stir in the marinara sauce. pour the red into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. stir to combine. spread pasta mixture in a large casserole dish, and cover with aluminum foil.
• bake in the preheated oven for 30 minutes. remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of parmesan cheese. return to the oven, and continue baking until the cheese has melted, about 30 minutes. remove from the oven, and allow to rest for 5 minutes before serving. serve hot.

melinda's freakin' good pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package fettuccine noodles
• 2 tablespoons butter
• 2 zucchini, shredded
• 5 cloves garlic, minced, divided
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• 1 onion, sliced
• 2 cups cherry tomatoes
• 1 (4 ounce) log goat cheese, crumbled
• 1/4 cup chopped fresh basil, or to taste

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil. stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes; drain water, reserving 1 cup pasta water.
• melt butter in a large skillet or frying pan over medium heat; add zucchini, 3 cloves minced garlic, salt, and pepper. cook and stir zucchini mixture in the melted butter until most of the moisture has evaporated, 10 to 15 minutes.
• heat olive oil in a separate skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. add cherry tomatoes, remaining 2 cloves minced garlic, salt, and pepper to onion; cook and stir, crushing tomatoes to desired consistency, until heated through, about 5 minutes.
• mix fettuccine and zucchini mixture into onion mixture, adding as much reserved pasta water to keep pasta moist. stir goat cheese and basil into pasta mixture.

chef john's meatless meatballs

Ingredients

• Servings: 16
• 1 tablespoon olive oil
• 1 pound fresh white mushrooms, finely chopped
• 1 pinch salt
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 4 cloves garlic, minced
• 1/2 cup quick-cooking oats
• 1 ounce very finely shredded parmigiano-reggiano cheese
• 1/2 cup bread crumbs
• 1/4 cup chopped flat-leaf (italian) parsley, packed
• 2 eggs, divided
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch dried oregano
• 3 cups pasta sauce
• 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
• 1 tablespoon chopped flat-leaf (italian) parsley, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 5 hrs 30 mins


• heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
• mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
• cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
• form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
• bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.

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.

white bean rotini

Ingredients

• Servings: 8
• 13 ounces rotini pasta
• 2 tablespoons olive oil
• 2 cups chopped kale, or to taste
• 2 teaspoons garlic powder
• 2 teaspoons garlic salt
• 1 teaspoon chipotle pepper powder
• 1 (14 ounce) can vegetable broth
• 2 (15 ounce) cans cannellini beans
• 1/2 cup shredded mexican cheese blend, or to taste

Recipe

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


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• heat olive oil in a large skillet over medium heat. add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. cook and stir kale until wilted, 1 to 2 minutes.
• pour vegetable broth over kale; add cannellini beans and stir. cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
• stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. top with shredded mexican cheese.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

'got some crust' macaroni and cheese

Ingredients

• Servings: 1
• 2 cups elbow macaroni
• 1/4 cup butter, divided
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon hot pepper sauce (such as tabasco®)
• 1 teaspoon prepared yellow mustard
• 2 cups shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 1 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 1 cup dry bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch glass 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 macaroni, 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 8 minutes. drain and mix with half of the butter.
• while the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. stir in the onions, and cook until the onions begin to soften, about 3 minutes. stir in the flour, and cook 5 minutes longer. add the milk and bring to a simmer, stirring frequently. cook and stir until the milk has thickened, about 10 minutes. once thick and smooth, stir in the salt, white pepper, worcestershire sauce, hot pepper sauce, mustard, 2 cups of cheddar cheese, and 1/4 cup of parmesan cheese. stir until the cheeses have melted, then stir in the macaroni until evenly coated. scrape into the prepared baking dish, and smooth the top. toss the remaining 1 cup cheddar cheese and 1/4 cup parmesan cheese with the dry bread crumbs in a mixing bowl. sprinkle evenly over the top of the macaroni.
• bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 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.

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.

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.

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 with salami and bacon

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked spaghetti
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/4 pound hard salami, diced
• 2 slices bacon, chopped
• 1 clove garlic, chopped
• 1 leek, thinly sliced
• salt and pepper, to taste
• 2 tablespoons chopped fresh basil
• 2 tomatoes, diced
• 4 tablespoons grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 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.
• meanwhile, heat the olive oil and butter in a large skillet over medium heat. place salami and bacon in the skillet; cook until just starting to crisp. stir in garlic and leek; season with salt and pepper, and cook 2 minutes more. stir in tomatoes and 1 tablespoon basil; cook 1 minute more.
• mix the cooked pasta into the contents of the skillet, along with 3 tablespoons parmesan. serve topped with remaining parmesan and basil.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

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.

Rotini And Salami Casserole

Ingredients

• Servings: 16
• 1 (16 ounce) package uncooked rotini pasta
• 2 (28 ounce) jars pasta sauce
• 2 1/4 pounds salami, cubed
• 2 (8 ounce) packages shredded italian cheese blend
• 8 (1 ounce) slices provolone cheese
• italian seasoning to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. place rotini in the pot, and cook for 8 to 10 minutes, until al dente. drain, and mix with the pasta sauce to coat.
• scoop half the pasta and sauce into a large casserole dish. layer with 1/2 the salami, and 3/4 of the shredded cheese. cover with remaining pasta mixture, layer with remaining salami and shredded cheese, and top with provolone slices. sprinkle with italian seasoning.
• cover with aluminum foil, and bake 35 minutes in the preheated oven, until bubbly.

chicken parmesan casserole

Ingredients

• Servings: 6
• 2 cups rotini pasta
• 1 (12 ounce) can chicken chunks, drained
• 1 cup shredded mozzarella cheese
• 2 cups marinara sauce
• 1/2 cup seasoned bread crumbs

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 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 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.
• stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. cover the dish with aluminum foil.
• bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

Stir Fry Glazed Chicken

Ingredients

• Servings: 5
• 1/3 cup sweetened condensed milk
• 1/3 cup mayonnaise
• 1 teaspoon white sugar
• 2 teaspoons white vinegar
• 2 teaspoons honey
• 2 pounds skinless, boneless chicken breast halves - diced
• 6 eggs, beaten
• 1 cup all-purpose flour
• 1/3 cup canola oil

Recipe

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


• in a small bowl, whisk together the condensed milk, mayonnaise, sugar, vinegar, and honey until combined into a sauce; set aside.
• combine the diced chicken and beaten eggs in a bowl and set aside. spread the flour in a shallow dish. dredge the chicken pieces in the flour until evenly coated.
• heat the canola oil in a skillet over medium-high heat. cook the chicken in the heated oil for about 2 minutes, turning occasionally to brown evenly. stir in the sauce until the chicken is completely coated. cook and stir until chicken is golden brown on the outside and no longer pink inside, 12 to 15 minutes.

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 primavera

Ingredients

• Servings: 4
• 1/2 cup freshly grated parmesan cheese, divided
• 1 teaspoon olive oil
• 2 tablespoons pine nuts
• 1 (16 ounce) package potato gnocchi
• 2 tablespoons olive oil, divided
• 1 zucchini, chopped
• 12 fresh mushrooms, cleaned and stems trimmed
• 12 grape tomatoes
• 10 torn fresh basil leaves

Recipe

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


• spray a nonstick skillet with cooking spray, and place over medium-low heat. place about 2 tablespoons of parmesan cheese at a time into the skillet. cook until the cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. flip the crisp, and brown the other side for about 30 seconds. remove the crisp to a plate to cool. make 3 more cheese crisps the same way.
• heat 1 teaspoon of olive oil in a skillet over medium heat, and cook and stir the pine nuts until lightly toasted and fragrant, about 3 minutes. remove the pine nuts from the skillet and set aside.
• cook the gnocchi according to the package directions, and drain them in a colander set in the sink.
• pour 1 tablespoon of olive oil in a large skillet over high heat, and cook and stir the zucchini just until seared, about 2 minutes; remove the zucchini from the pan. reduce the heat to medium, and cook and stir the mushrooms in the same pan, until they begin to give up their juices but are still firm, about 5 minutes. drain the juices. return the zucchini to the pan; add the tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil, and stir a few times to combine and heat through.
• to serve, divide gnocchi among four plates, and serve each plate topped with a parmesan cheese crisp.

Pizzaghetti

Ingredients

• Servings: 8
• 1 (16 ounce) package spaghetti
• 1 (28 ounce) jar spaghetti sauce
• 1 (6 ounce) package sliced pepperoni
• 1 (6 ounce) can sliced black olives
• 1 (8 ounce) package sliced fresh mushrooms
• 8 ounces shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain and transfer to a 7x11-inch baking dish.
• preheat oven to 350 degrees f (175 degrees c).
• stir spaghetti sauce into pasta until coated; add 2 to 3 layers of pepperoni, olives, and mushrooms on top of spaghetti. cover the baking dish with aluminum foil.
• bake in the preheated oven until heated through, about 20 minutes; uncover and sprinkle with mozzarella cheese. return to oven and continue baking until cheese is melted, about 10 minutes.

Turkey And Tortellini Alfredo

Ingredients

• Servings: 4
• 1 (9 ounce) package refrigerated cheese tortellini
• 2 tablespoons butter
• 1 teaspoon minced garlic
• 1 (15 ounce) jar prepared alfredo sauce
• 1/4 cup milk
• salt and pepper to taste
• 2 cups cubed cooked turkey
• 1/2 cup shredded mozzarella cheese, or to taste
• 2 tablespoons grated parmesan cheese, or to taste

Recipe

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


• bring a saucepan of lightly salted water to a boil, stir in the tortellini, bring back to a boil, reduce heat, and simmer the tortellini until they're cooked but not completely tender, about 5 minutes. drain the tortellini in a colander set in the sink.
• preheat oven to 325 degrees f (165 degrees c). grease a 1 1/2-quart oval baking dish.
• heat the butter in a skillet over medium heat. cook and stir the garlic until fragrant, about 2 minutes. whisk in the alfredo sauce and milk; season to taste with salt and pepper. bring the mixture to a simmer over medium-low heat. stir in the the tortellini and turkey, mixing just enough to coat the pasta and turkey with the sauce. spoon the mixture into the prepared baking dish, and sprinkle the top with mozzarella and parmesan cheeses.
• bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted and begun to brown, 15 to 20 minutes.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

creamy dreamy chicken and spirals casserole

Ingredients

• Servings: 8
• 2 cups rotini pasta
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 1 3/4 cups milk
• 3 cups shredded cheddar cheese
• 1 (8 ounce) package cream cheese, cubed
• 1/4 cup white
• 1 tablespoon spicy brown mustard
• 3 pinches ground nutmeg
• 1/2 teaspoon salt
• 2 cups chopped cooked chicken
• 10 buttery round crackers, crushed
• 2 tablespoons grated parmesan cheese
• 2 teaspoons butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly spray a 9x13-inch pan with cooking spray and set aside. 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.
• melt butter in a saucepan over medium heat. add flour a tablespoon at a time and stir until smooth. gradually stir in milk. bring to a low boil, and cook for one minute, stirring constantly. remove from heat and stir in cheddar cheese until melted. stir in cream cheese and until melted. add , and season with mustard, nutmeg and salt.
• pour cooked noodles in pan. layer chicken pieces over the noodles. pour sauce over the chicken. in a small bowl, mix the cracker crumbs, parmesan cheese and butter, and sprinkle over the sauce.
• bake in preheated oven for 30 minutes, or until edges of casserole are bubbling. remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening. allow to cool for 10 minutes before serving.

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.

Chipotle Mac And Cheese

Ingredients

• Servings: 12
• 1 (16 ounce) package elbow macaroni
• 3 cups whole milk
• 1/2 cup butter
• 1/2 cup minced onion
• 4 cloves garlic, minced
• 3 chipotle chiles in adobo sauce, finely chopped
• 6 tablespoons all-purpose flour
• 1 teaspoon paprika
• salt and pepper to taste
• 2 cups shredded extra-sharp cheddar cheese
• 1 cup shredded monterey jack cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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 macaroni, 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 8 minutes. drain well in a colander set in the sink.
• preheat oven to 350 degrees f (175 degrees c).
• spray a 9x13 inch baking dish with cooking spray, and place the macaroni into the bottom of the dish. heat milk in a saucepan until hot but not boiling.
• melt butter in a saucepan, and cook and stir the onion, garlic, and chipotle chiles until the onions are translucent, about 5 minutes. whisk in flour, 1 tablespoon at a time, and let cook for about 3 minutes, whisking constantly to avoid burning. whisk in the hot milk, 1/2 cup at a time, and stir in paprika, salt, and pepper. bring the mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. whisk in the cheeses, about 1/2 cup at a time, and stir until the cheeses have melted and the sauce is thick and smooth.
• pour the sauce over the macaroni in the baking dish, and stir gently to combine. cover the dish with foil.
• bake covered until the dish is bubbling and the macaroni has absorbed some of the sauce, about 40 minutes. uncover, and bake until golden brown on the edges, 10 to 15 more minutes.

pasta with gorgonzola and sweet onion

Ingredients

• Servings: 4
• 1 (16 ounce) package spaghetti
• 1/4 cup olive oil
• 2 large sweet onions, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 4 ounces gorgonzola cheese, crumbled

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 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.
• heat oil in a large skillet over medium high heat. saute onions until golden brown, about 10 minutes. stir in garlic, and cook for 2 minutes. remove from heat, and stir in balsamic vinegar.
• in a large bowl, combine pasta, onion mixture, and gorgonzola. toss until evenly coated, and cheese is melted.

manicotti pancakes i

Ingredients

• Servings: 14
• 1 cup all-purpose flour
• 4 eggs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 cup water

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• combine flour, eggs, olive oil, salt and water in a medium bowl; stir until smooth. heat a 7 inch skillet over medium-high heat and lightly brush with olive oil. ladle enough batter into pan to cover the bottom. cook until top is set and bottom is brown, about 30 seconds. lift pancake parchment paper and repeat. stuff with meat or cheese filling, top with tomato sauce and bake.

chef john's meatless meatballs

Ingredients

• Servings: 16
• 1 tablespoon olive oil
• 1 pound fresh white mushrooms, finely chopped
• 1 pinch salt
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 4 cloves garlic, minced
• 1/2 cup quick-cooking oats
• 1 ounce very finely shredded parmigiano-reggiano cheese
• 1/2 cup bread crumbs
• 1/4 cup chopped flat-leaf (italian) parsley, packed
• 2 eggs, divided
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch dried oregano
• 3 cups pasta sauce
• 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
• 1 tablespoon chopped flat-leaf (italian) parsley, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 5 hrs 30 mins


• heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
• mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
• cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
• form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
• bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.

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.

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.

penne with yogurt-tahini sauce

Ingredients

• Servings: 8
• 3 tablespoons tahini
• 1/8 cup lemon juice
• 1 cup plain yogurt
• 3/4 cup water
• 3 cloves garlic
• 1/4 cup olive oil
• 1 onion, chopped
• 2 large portobello mushrooms, sliced
• 1/2 red bell pepper, diced
• 1 (16 ounce) package penne pasta
• 1/2 cup chopped parsley
• ground black pepper to taste

Recipe

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


• in a large pot of lightly salted boiling water, cook pasta 10 to 12 minutes, or until al dente.
• while pasta is cooking, stir together tahini and lemon juice. place in a food processor with yogurt, water, and garlic cloves; process until smooth.
• heat the oil in a saute pan over medium heat. add the onion, and cook until soft. add the mushrooms, and cook until soft. during the final few minutes of cooking add the bell pepper; the pepper should be still crispish.
• drain the pasta. toss with the yogurt-tahini sauce, chopped parsley, and freshly ground black pepper. serve the vegetable saute over the noodles.

copia's penne pasta and cheese casserole

Ingredients

• Servings: 12
• 1 (16 ounce) box penne pasta
• 6 slices bacon
• 1 cup panko bread crumbs
• 1/4 cup butter, melted
• 2 tablespoons chopped fresh parsley
• 3 tablespoons olive oil
• 6 cloves garlic, finely chopped
• 3 shallots, finely chopped
• 2 tablespoons all-purpose flour
• 4 cups heavy cream
• 1 teaspoon chopped fresh thyme
• 1 cup shredded monterey jack cheese
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

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


• 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 penne, 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 11 minutes. drain well in a colander set in the sink.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate, and reserve the remaining bacon drippings in a small bowl. crumble the bacon into a bowl, then mix in the panko bread crumbs, butter, and chopped parsley. set aside.
• heat the olive oil in a skillet over medium heat. stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. stir in the bacon drippings and flour. cook and stir for 1 minute, then whisk in the heavy cream and thyme. continue to cook and stir until reduced by 1/3. add monterey jack cheese and cheddar cheese, stirring until cheeses have melted. season with salt and pepper. stir in the penne pasta. transfer the pasta mixture to a 9x13-inch baking dish. sprinkle with the bread crumb mixture.
• bake in the preheated oven until bread crumbs have browned and the sauce is bubbly, about 25 minutes.

Rotini And Chicken Casserole

Ingredients

• Servings: 6
• 1 (16 ounce) package rotini pasta
• 2 tablespoons butter
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (10 ounce) package frozen green peas, thawed and drained
• 1/3 cup milk
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 2 cups shredded cheddar cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 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. preheat oven to 350 degrees f (175 degrees c.)
• melt butter in a large, deep skillet over medium high heat. saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. in a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. stir in the chicken mixture. pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
• bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

Slow Cooker Lemon Garlic Chicken Ii

Ingredients

• Servings: 6
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon chicken bouillon granules
• 1 teaspoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
• in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
• cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

easy sriracha noodles

Ingredients

• Servings: 5
• 1 (10 ounce) package egg noodles
• 3 1/2 tablespoons sriracha sauce
• 1 tablespoon butter
• 1 tablespoon peanut oil
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons dried basil
• 1 teaspoon paprika
• freshly cracked black pepper

Recipe

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


• bring a pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain and transfer noodles to a bowl.
• stir sriracha sauce, butter, peanut oil, rice vinegar, basil, paprika, and black pepper together in the same pot over medium heat until sauce is smooth and heated through, 3 to 5 minutes. add noodles to sauce and toss to coat. cool before serving.

Creamy Garlic Chicken Pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 small onions, chopped
• 1 (4 ounce) can mushroom pieces and stems, drained
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 1/2 cups milk
• 1 1/2 teaspoons crushed garlic
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and pour farfalle back into pot.
• heat vegetable oil in a skillet over medium heat; cook chicken in the hot oil until no longer pink in the center and juices run clear, 10 to 15 minutes. transfer chicken to a cutting board and slice into thin strips.
• melt 2 tablespoons butter into the same skillet; cook and stir onions in the melted butter until transparent, 5 to 10 minutes. stir mushrooms and chicken strips into onions; cook until heated through, about 5 minutes. remove skillet from heat.
• heat 1/4 cup butter in a large skillet; stir flour into melted butter until dissolved, about 1 minute. slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper. bring to a boil for 1 minute; reduce heat.
• stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.

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.

artichokes in a garlic and olive oil sauce

Ingredients

• Servings: 2
• 4 ounces small uncooked seashell pasta
• 2 1/2 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 2 cloves garlic
• 1 sprig fresh basil, chopped
• 1 (8 ounce) can artichoke hearts, drained and quartered

Recipe

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


• bring a pot of lightly salted water to a boil. add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
• heat the olive oil and melt the butter in a skillet over medium heat. mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. toss with the cooked pasta to serve.

Pizza Chicken Bake

Ingredients

• Servings: 8
• 1 cup water
• 1 (16 ounce) jar pizza sauce, divided
• 1 (16 ounce) package spaghetti
• 3 pounds skinless, boneless chicken breast halves
• 1 pound sliced turkey pepperoni
• 1/2 pound shredded mozzarella cheese

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• stir water and half the pizza sauce together in the bottom of a 13x9-inch baking dish. lie spaghetti atop the sauce mixture. arrange chicken atop the noodles. pour remaining sauce over the chicken breasts and spaghetti; top with pepperoni and mozzarella cheese. cover the baking dish with aluminum foil.
• bake in preheated oven for 45 minutes. remove foil and continue baking until chicken is no longer pink in the center and cheese is bubbling, 5 to 10 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Tuna Casserole Ii

Ingredients

• Servings: 6
• 1 (12 ounce) package uncooked rotini (corkscrew) pasta
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 3 carrots, peeled and cut into matchsticks
• 1 zucchini, cut into matchsticks
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 (6 ounce) cans tuna, drained
• 4 ounces shredded mozzarella cheese
• 1 (6 ounce) can french-fried onions

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x8-inch baking dish.
• 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. meanwhile, heat oil in a large skillet over medium heat. lightly fry the garlic, red and green pepper, carrots, and zucchini, stirring frequently, for 3 to 5 minutes.
• in a mixing bowl, combine the soup and tuna. stir in the vegetables and the cooked pasta. mix to combine well. pour into the prepared baking dish. sprinkle the cheese and fried onions over the top.
• bake in a preheated oven for 30 minutes or until bubbly and slightly brown.

Cheesy Spinach Casserole

Ingredients

• Servings: 4
• 6 ounces uncooked spaghetti
• 1 egg
• 1/4 cup milk
• 1/2 cup sour cream
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1/2 (14 ounce) can artichoke hearts, drained and chopped
• 1 (8 ounce) package shredded monterey jack cheese
• 4 tablespoons grated parmesan cheese, divided
• 1 teaspoon dried minced onion
• salt and pepper to taste
• paprika to taste

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in boiling water for 8 to 10 minutes, or until al dente; drain. preheat oven to 350 degrees f (175 degrees c).
• in a 2 quart casserole dish, whisk together egg, milk, and sour cream. using a wooden spoon, stir in spinach, artichoke hearts, monterey jack cheese, 2 tablespoons parmesan cheese, and cooked spaghetti. season with minced onion, salt, and pepper. top with a sprinkling of paprika and remaining parmesan cheese.
• cover, and bake in preheated oven for 15 minutes. remove cover, and bake for another 15 minutes. let stand 2 minutes before serving.

Tuna Mornay

Ingredients

• Servings: 6
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon dry mustard
• 1 cup shredded cheddar cheese
• salt and pepper to taste
• 3 (7 ounce) cans tuna packed in water, drained
• 3 tablespoons chopped fresh parsley
• 3 hard-cooked eggs, peeled and chopped
• 1 cup crushed plain potato chips
• 1 pinch paprika, for garnish
• 8 ounces fettuccini pasta

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• melt the butter in a small skillet over low heat. stir in the flour until smooth and continue to cook and stir for 1 minute. remove the pan from the heat and gradually stir in the milk so that no lumps form. return to the burner and heat, stirring constantly, until thickened, about 3 minutes. remove from the heat and whisk in the mustard powder and a little more than half of the cheddar cheese until melted. season with salt and pepper.
• flake the tuna and stir it into the sauce along with the parsley and chopped egg. transfer to a 9 inch round cake pan. mix together the potato chips and remaining cheddar cheese and sprinkle over the top. dust very lightly with paprika.
• bake for 20 minutes in the preheated oven, or until the top is golden brown.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccini pasta and cook for 8 minutes, or until tender; drain. serve tuna mornay over fettucine.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

creamy chicken and broccoli casserole

Ingredients

• Servings: 6
• 1 (16 ounce) package rotini pasta, uncooked
• 2 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 2 cups broccoli florets, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• salt and pepper to taste
• 1/8 teaspoon chipotle chile powder (optional)
• 2 cups cheddar cheese, shredded
• 1/4 cup onion, finely diced
• 1 pound ground chicken
• 1 cup sour cream (optional)

Recipe

Preparation Time: 15 mins Cook Time: 39 mins Ready Time: 54 mins


• bring a large pot of lightly salted water to a boil. add rotini pasta and cook until al dente, 7 to 10 minutes. drain, cover, and set aside until needed.
• melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. add 1 cup broccoli; toss and cook just until tender, about 5 minutes. sprinkle broccoli with flour, and cook 1 minute. stir in the chicken broth, and bring to a boil. pour in the milk, and stir to blend. season with salt, pepper, and chipotle pepper powder, if desired. reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. mix in 1 cup cheddar cheese and stir until melted. remove from heat.
• heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. stir in the onion, ground chicken, and remaining 1 cup of broccoli. cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. season to taste with salt and pepper. reduce heat, and cook until liquid is reduced, about 5 minutes.
• preheat oven broiler to high. lightly grease 9x13 inch baking dish.
• toss the pasta with the broccoli sauce until evenly blended. stir in the sour cream, if desired. stir the broccoli sauce mixture into the chicken mixture. spoon into the prepared baking dish. top with remaining 1 cup cheddar cheese.
• cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

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.

gorgonzola cream sauce

Ingredients

• Servings: 6
• 1 cup heavy whipping cream
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 6 ounces dry miniature ravioli
• 3 ounces crumbled gorgonzola cheese
• 2 tablespoons chopped italian flat leaf parsley
• 2 tablespoons freshly grated parmesan cheese
• 1/2 apple, diced
• 1/4 cup chopped toasted walnuts
• 1 teaspoon chopped italian flat leaf parsley

Recipe

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


• place a heavy skillet over medium heat. pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. season with salt, black pepper, and cayenne pepper.
• bring a pot of salted water to a boil. pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. drain pasta, reserving a cup of pasta water.
• gently fold cooked ravioli into cream sauce and turn heat to low. mix in gorgonzola cheese, stirring gently until melted. if sauce is too thick, thin it with a little pasta cooking water.
• stir in 2 tablespoons parsley and parmesan cheese. transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

pasta with thai-style chicken

Ingredients

• Servings: 6
• 1 (16 ounce) package fusilli pasta
• 3/4 pound fresh green beans, trimmed
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast halves, thinly sliced
• 2 tablespoons fresh ginger root, peeled and grated
• 2 cloves garlic, pressed
• 3/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1 (14 ounce) can coconut milk
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro (optional)

Recipe

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


• 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 fusilli, and return to a boil. cook the pasta uncovered, stirring occasionally, for 5 minutes; then stir in the green beans. cook until the pasta has cooked through but is still firm to the bite and the green beans are tender but bright green, about 7 more minutes. drain the pasta and green beans well in a colander set in the sink.
• heat olive oil in a large skillet over medium heat, and cook the chicken just until it loses its pink color, about 2 minutes. stir in ginger, garlic, salt, and red pepper flakes, and cook until the garlic is fragrant, about 1 minute; stir the coconut milk and lime juice into the skillet with the chicken. bring the mixture to a boil; mix in the drained pasta, green beans, and cilantro. reheat to a simmer.

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.

greek fettuccine

Ingredients

• Servings: 4
• 1 (16 ounce) package spinach fettuccine pasta
• 1 1/2 cups chopped fresh tomatoes
• 1 tablespoon chopped fresh mint
• 1/4 cup chopped black olives (optional)
• 3/4 cup crumbled feta cheese
• 1 pinch salt and ground black pepper to taste

Recipe

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


• 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 fettuccine, 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 8 minutes. drain well in a colander set in the sink.
• place the tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer. stir in the feta cheese, and allow to melt slightly.
• place the spinach fettuccine into a serving bowl, and toss with the tomato mixture. season to taste with salt and black pepper.