Garlic Parmesan Chicken Pasta Bake

I made this for the boys recently, and they loved it! Huge hit at our house, and all of the leftovers were inhaled, which rarely happens. I baked mine in a deeper 9x13 pan - it makes quite a bit! Adapted from here.

Garlic Parmesan Chicken Pasta Bake

1 lb rotini pasta cooked & drained - save 1 c water
3 c cooked chicken diced or shredded (about 1 lb)
2 15-oz jars Alfredo sauce
1 c garlic Parmesan wing sauce
2 c shredded mozzarella cheese
½ c grated Parmesan cheese
½ c pasta water (optional)
½ tsp salt
¼ tsp black pepper
Parsley (for garnish, optional)

Preheat your oven to 375°F. Grease a 9x13” baking dish.

Chicken should be in bite-sized pieces, cooked. (I chose to saute it in olive oil quick, over boiling/shredding/using a rotisserie chicken.)

Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until it's al dente. Drain the pasta and set it aside – save 1 c pasta water.

Combine ingredients in a large mixing bowl. Add the cooked rotini pasta, diced or shredded chicken, Alfredo sauce, garlic parmesan sauce, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Season with salt and pepper to taste.

Mix everything together until well combined. If needed, add about ½ c pasta water. You want the casserole dish to be good and saucy!

Pour the pasta mixture into the greased baking dish and spread it out evenly.

Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta mixture.

Cover with aluminum foil. Place the baking dish in the preheated oven and bake for about 25 min, or until the cheese is melted and bubbly, and the pasta bake is heated through.

If desired, uncover and place the casserole under the broiler for 2-3 min until the top of the casserole is golden brown. Watch it carefully so it doesn’t burn!

Once done, remove the pasta bake from the oven and let it cool for 5 min covered with aluminum foil. Garnish with chopped fresh parsley if desired. Serve warm and enjoy!

White Chocolate Grill Copycat Israeli Couscous

I found this recipe a while back after having an amazing parmesan crusted steak with this couscous on the side at the White Chocolate Grill. While I enjoy most things on the menu, this is my favorite and we don't make it over there very often. It makes quite a bit, so I often find myself sharing with Aimee and Brian (who also happen to love it!).

White Chocolate Grill Copycat Israeli Couscous

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4 c. of Israeli couscous
1/2 c. shelled pistachios
1/2 c. golden raisins
3 radishes (julienned to the best of your ability)
6 large fresh basil leaves (about 1/3 c. after chopped)
1 sprig of fresh parsley (about 4 Tbsp.)
1/4 c. minced red onion
2 Tbsp. mayonnaise (I like the kind made with olive oil)
2 Tbsp. champagne or apple cider vinegar
1 Tbsp. honey
S & P to taste

Cook the couscous to the box directions, then cooled to at least room temp.
Chop the pistachios slightly (you want larger chunks).
Julienne the radishes to the best of your ability, mince the parsley and red onion, then chiffonade the basil.
Mix the mayonnaise, vinegar and honey. For a smoother mixture, mix the mayo and honey first, then add the vinegar 1 Tbsp. at a time and whisk thoroughly between.
Just before you serve, mix all ingredients together, reserving some pistachios and basil leaves to garnish.

TikTok's Baked Chicken Feta Tomato Pasta

Made this last night, and it did not disappoint! All of us thought it was delicious. (Adapted from here.)

TikTok’s Baked Chicken Feta Tomato Pasta

 

Prep time: 15 mins

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Cook time: 35 mins 

Total time: 50 mins

Serves: 6-8

 

1 lb. chicken breast, cut into 1” pieces

3-4 c. cherry tomatoes (up to 2 pkgs.)

1 (8-10 oz.) block of feta cheese

1/2 c. + 1 Tbsp. olive oil

1-2 tsp. lemon juice

1 tsp. salt, divided

1/4 tsp. pepper, divided

1 tsp. dried basil

1/2 c. fresh basil, chopped

1 tsp. minced garlic or 2 cloves, crushed

1 (12-16 oz.) box of your favorite pasta

Preheat oven to 400°F.

Place cut chicken pieces into the bottom of a 9x13 baking dish. Sprinkle them with lemon juice, 1 Tbsp. olive oil, 1/2 tsp. salt, 1/8 tsp. pepper, dried basil.

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Scoot the chicken out of the center and place the block of feta there.

Arrange the tomatoes evenly on top of the chicken. Then pour 1/2 c. olive oil evenly over everything and sprinkle with the remaining 1/2 tsp. salt and 1/8 tsp. pepper.

Bake uncovered for 35 min.

Cook the pasta in salted water (1.5-2 tsp. salt) while the chicken cooks. (Before draining the water, reserve 1 c. pasta water in case you want to thin out the sauce.)

After 35 min., remove the chicken dish and add the chopped basil and crushed garlic. Stir well until the melted feta is completely distributed.

Add the drained pasta and toss until coated. Serve with bread and/or a salad.

Cheesy Chicken Broccoli Shells

This recipe combines Connor's favorite foods - chicken, pasta, cheese, and broccoli - and he LOVED it! (Recipe adapted from here.)

Cheesy Chicken Broccoli Shells

8 oz. pasta shells

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12 oz. broccoli florets (fresh or frozen)
1 lb. chicken breast, in bite-sized pieces
2 Tbsp. butter
1/4 c. flour
2 c. milk
2 c. grated sharp cheddar cheese
1/2 tsp. onion powder
1/2 tsp. garlic powder
salt and pepper to taste

In a large pot bring water to a boil and add the pasta. Cook according to package directions.
While the pasta is cooking, sauté the chicken; set aside.
The broccoli - if fresh, add it to the boiling pasta the last 3 minutes of cooking; drain and set aside... - if frozen, microwave steam and set aside.

Drain pasta and set aside in colander.
In the same pasta pot, melt the butter over medium heat. Whisk in the flour and cook for about a minute, creating a roux. Over medium-high heat, slowly whisk in the milk and cheese and bring to a boil, until it starts to thicken.
Add in pasta, broccoli, and chicken and toss to coat in the sauce. Serve immediately.

Connor's Baked "Skabetti"

Connor had one request for his Back to School Dinner this year: "SKABETTI".  Personally, I find regular spaghetti and sauce to be a little boring, so I scoured the internets for a different version, and ended up making this.  It was delicious!  Below is how I modified the recipe to suit our family:

Connor’s Baked “Skabetti”

2/3 of 1 package (16 oz.) spaghetti noodles
1 lb. ground beef
1 medium onion, chopped
2 cloves of garlic, minced
1 jar (32 oz.) spaghetti sauce
1/2 tsp. seasoned salt
1 tsp. Italian seasonings
2 eggs
1/3 c. grated Parmesan cheese
5 Tbsp. butter, melted and slightly cooled
1 container (16 oz.) ricotta cheese
2 c. shredded mozzarella cheese

Cook spaghetti according to package directions.
In a large skillet, brown beef, onion, & garlic over medium heat; drain.
Stir in spaghetti sauce, seasoned salt, & Italian seasonings.
In a large bowl, whisk the eggs, Parmesan cheese & butter.
Drain spaghetti; add spaghetti to the egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 9x13 glass baking dish.
Top with half of the ricotta cheese, meat sauce & mozzarella cheese… and repeat.

Cover and bake at 350°F for 30 minutes.
Uncover and bake for 10 minutes longer or until cheese is melted.

{Make-Ahead} Unstuffed Shells

I made this for the family a few weeks ago... it was a total HIT!  Super-easy, and made great leftovers, too.  Will definitely be revisiting this recipe again right after the holidays.  :)  (As seen on Kraft.) I like to double this recipe - keep one for us, and share a dish with others!

{Make-Ahead} Unstuffed Shells

total time: 1 hr 15 min
prep time: 30 min
servings: 6

4 c. medium pasta shells, uncooked (2/3 of 16-oz. box)
1 lb. extra-lean ground beef or mild Italian sausage
1+ jar (24-32 oz.) marinara sauce (I like to use Classico Family Favorites - Smooth & Rich Traditional flavor)
1 8-oz. block of cream cheese
1/2 c. sour cream

1 tsp. minced garlic
1 Tbsp. Italian seasoning
1/3 c. chopped fresh basil
1/4 c. grated or shredded Parmesan cheese
1.5 c. shredded mozzarella cheese 

Cook pasta as directed on package, without salt.

Brown meat in large skillet; drain. 

Stir in marinara sauce; simmer on medium heat for 2 minutes. Remove from heat.
Drain pasta. 

Mix cream cheese, sour cream, garlic, Italian seasoning, basil and Parmesan in large bowl; stir in pasta.

Spray 13x9 baking dish with non-stick spray. 

Spread half the meat sauce onto bottom of the dish; cover with layers of pasta mixture and remaining meat sauce. 

Sprinkle with mozzarella; cover with foil. 

2 options:

1. BAKE NOW - Heat oven to 375ºF. Cover dish - bake 20 minutes. Uncover dish - bake another 10 minutes.
2. BAKE LATER - {Refrigerate up to 24 hours.} Heat oven to 375ºF. Cover dish - bake 30 minutes. Uncover dish - bake another 15-20 minutes.

Shopping list if doubling recipe:

• 2 boxes of medium pasta shells
• 2 lbs. extra-lean ground beef or mild Italian sausage
• 3 24-oz. jars Classico Family Favorites - Smooth & Rich Traditional flavor
• 2 blocks of cream cheese
• 16 oz. sour cream
• minced garlic
• Italian seasoning
• basil
• 1/2 c. shredded Parmesan cheese
• 2 bags shredded mozzarella cheese

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Chicken Milano

So, my husband is exceptionally talented at finding good recipes on allrecipes.com and recently he found this one. It's very good and pretty easy to make. What could be a better combo!?!


Chicken Milano

1 Tbsp. butter
2 cloves garlic, minced
1/2 c. sun-dried tomatoes, chopped
1 c. chicken broth, divided
1 c. heavy cream
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 Tbsp. vegetable oil
2 Tbsp. chopped fresh basil
8 oz. dry fettuccine pasta

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Sour Cream Noodle Bake

In my opinion, you can never go wrong choosing a Pioneer Woman recipe for dinner.  I spotted this winner last week, and we had it the other night.  We will definitely be having it again... YUM!  Below is my version (slightly tweaked) of Pioneer Woman's delicious recipe...

Sour Cream Noodle Bake

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Prep Time:  15 minutes

Bake Time:  20 minutes

Serves:  6-8

1 lb. ground beef
1 15-oz. can tomato sauce
1/2 tsp. salt
freshly ground black pepper
8 oz. egg noodles
1 c. sour cream
1 c. small curd cottage cheese
1/3 c. sliced green onions (less to taste)
1 c. grated sharp cheddar cheese

Preheat oven to 350 degrees.
Brown beef in a large skillet.

Drain fat, then add tomato sauce, salt, and plenty of freshly ground black pepper. 

Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente; drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. 

Add plenty of freshly ground black pepper and the green onions; stir. 

Add mixture to noodles and stir.

To assemble, layer the ingredients in a 13x9 baking dish in the following way:

          1/2 of the noodles

          1/2 of the meat mixture

          1/2 of the cheese

          and repeat.

Bake for 20 minutes, or until all cheese is melted.

Sundried Tomato Pasta Salad

This is the pasta salad we had at the family gathering on June 26, 2010.  I happened to really like it, don't know about everyone else...  :)
(Recipe found on Pioneer Woman.)

Sundried Tomato Pasta Salad


DRESSING:
     1 jar sundried tomatoes (7 oz.)
     4 cloves garlic
     3 Tbsp. red wine vinegar
     1 c. extra virgin olive oil
     salt & pepper, to taste

SALAD:
     16 oz. corkscrew pasta (rotini/spiral)
     1 jar Kalamata or assorted olives
     1 pint ripe cherry tomatoes (cut in halves)
     10 leaves fresh basil (10-15 leaves), chopped or julienne
     1.5 c. Parmesan cheese, freshly grated

Preparation Instructions

DRESSING:

In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil, until all mixed together.  (Ingredients might still separate a bit.)

PASTA:

Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.

Pour 2/3 of the dressing over the pasta; add olives and toss together.
Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.

Serve chilled on a big platter or in a big bowl, with an extra sprinkling of Parmesan cheese.

Margene's Lasagna

Margene's Lasagna

1 lb. hamburger, browned
1 16-oz. jar Prego spaghetti sauce (I use the fresh mushroom)
1 8-oz. can tomato sauce
1 tsp. chili powder
1/4 tsp. minced garlic


Mix all together.

1 16-oz. container cottage cheese, small curd
8 oz. mozzarella cheese, grated
8 oz. med. cheddar cheese, grated

8 oz. pkg. lasagna noodles--cook as directed on package

Put in either a 9x13 or 2-square pans (line one with foil and freeze for another day)

Put a little sauce in the bottom of the pan, so the noodles won't stick.

Then layer 2 times, in this order:
     noodles
     meat sauce
     cottage cheese
     cheddar cheese
     mozzarella cheese

Heat in a 400 degree oven for 10-15 minutes, or until cheese bubbles.

Aimee's note:  I have substituted ricotta cheese for the cottage cheese in this recipe, and it turned out great!

Baked Ziti

I was brave last night and made this brand-new-to-us dish for company. It.did.not.disappoint! Rave reviews all around... AND we'll have leftovers for days! :) (As seen on Vittles Divine... originally posted on All Recipes where it received high ratings.)

Yes, the recipe does call for sour cream, but it's an important part of the recipe and it turns out delicious!  I'm posting the recipe below as I made it...


Baked Ziti

1 lb. dry ziti pasta  (Whole box)
1-1.5 c. onion, chopped
2 cloves garlic, minced
1 lb. lean ground beef
2 32-oz. jars spaghetti sauce  (I buy the large Classico Tomato & Basil jars from Costco... using 2 makes it extra saucy, but extra delicious as leftovers.  You could also use just 2 26-oz. standard-size jars of sauce as well.)
6 oz. provolone cheese, sliced
1.5 c. sour cream (fat-free is fine)
6 oz. mozzarella cheese, shredded
3 Tbsp. shredded Parmesan cheese

Bring a large pot of water to a boil.
Add ziti pasta, and cook until al dente; drain.

In a large skillet, brown onion, garlic and ground beef over medium heat.
Add spaghetti sauce; warm through.

Preheat the oven to 350 degrees.
Lightly oil or spray a 9x13 inch baking dish.  (With the extra sauce, I've found that I have to bake this in a lasagna pan (larger than your typical 9x13.)

Layer as follows:
   1/2 of the ziti
   sour cream
   provolone cheese
   1/2 sauce mixture
   remaining ziti
   mozzarella cheese
   remaining sauce mixture
   parmesan cheese

Bake, uncovered,  for 30-40 minutes in the preheated oven, or until cheeses are melted.

Allow to rest on counter for 3-5 minutes before serving.  Enjoy!!

Margene's Easy Chicken Parmesan

So, I made this for dinner and Dad really liked it. AND it was easy!  It’s a recipe to feed six, I just cut things in thirds. So here it is, the measurements in ( ) will be what the original recipe called for.

Margene's Easy Chicken Parmesan

Prep Time: 5 min.
Total time: 45-55 min.
Makes: 2 servings (6 servings)

1 c. (1 jar-26 oz.) spaghetti sauce
2 Tbl. (6 Tbl.) grated parmesan cheese, divided
2 small (6 small) boneless, skinless chicken breast halves
½ c. (1 ½ c.) shredded mozzarella cheese

Heat oven to 375 degrees.
Pour sauce into a baking dish (for 2, I used a square glass dish; for 6, use a 9 x 13 glass dish).
Stir in 1½ Tbl. grated parmesan cheese.
Add chicken; turn to coat both sides with sauce.
Cover with foil and bake for 40 – 50 minutes (I zapped it in the microwave for 3 minutes, to make sure they were cooked).
Uncover and top with remaining parmesan cheese and then the mozzarella cheese.
Bake 5 minutes more or until chicken is done (165 degrees) and cheese is melted.

Serve it over your favorite pasta (I just used spaghetti noodles).

Complete meal: Chicken Parmesan over pasta, green beans, salad, garlic bread
 
And before the pasta is added, it’s only 300 calories!

Next time I’ll plan on having spaghetti later in the week to use up the rest of a large jar (26 oz.) of spaghetti sauce. 

Pesto Pasta

Pesto Pasta

1 box of penne pasta (try Barilla Plus)
2 chicken breasts
Toasted pine nuts
1 container of pesto
Parmesan cheese

Get your water boiling, and don't forget to salt it! Boil the pasta according to the instructions.
Cut up the chicken into bite-sized pieces. Saute in olive oil, and season in final cooking stages (I like to use TJ's 21 Seasoning Salute on my chicken).
Slowly toast your pine nuts in a dry pan until done to perfection (ie. right before you burn them).
Mix together your cooked pasta, chicken, pine nuts and pesto. Top with parmesan cheese.

Stuffed Pasta Shells

An uber-easy, 5-ingredient dish!

Stuffed Pasta Shells

1/2 package (6 oz of 12 oz box) large pasta shells
1 container (16 oz) ricotta cheese
1 egg, slightly beaten
2 cups grated mozzarella cheese
1 jar (26-32 oz) spaghetti sauce

Preheat oven to 350 degrees.
Cook shells according to package directions, and drain.
In bowl, combine cottage cheese, egg, and mozzarella.
Stuff cooked shells with cheese mixture.
Place shells in a lightly greased 9x13 pan.
Pour sauce over shells.
Cover and bake about 45 minutes, or until sauce is bubbly.

Makes 6+ servings.

Aimee's Lazy Lasagna

Aimee's Lazy Lasagna

(adapted from Kraft Foods)

1 jar (26-32 oz.) spaghetti sauce
1 lb. ground beef or italian sausage, browned
1 container (15-24 oz.) ricotta or cottage cheese
2 eggs, lightly beaten
2 cups mozzarella cheese, divided
2 cups rotini pasta, cooked

Preheat oven to 350°F.
Mix spaghetti sauce and meat; set aside.
Mix ricotta/cottage cheese, eggs, and 1 cup of the mozzarella cheese in separate bowl.
Spray 9x13-inch baking pan with cooking spray.
Spread half of the sauce mixture into prepared pan; cover with layers of pasta and half of the cheese mixture.
Top with layers of remaining sauce and cheese mixtures; sprinkle with remaining 1 cup mozzarella cheese.
Cover with foil.
Bake 25 minutes. Remove foil; continue baking 15 minutes.
Remove from oven; let stand 5-10 minutes. before cutting to serve.