Archive for the ‘Pasta’ Category

Chicken Casserole

March 22, 2010

This is a good basic casserole.  We cut it in half so we didn’t have leftovers for days.  I added onion powder and garlic powder, but I think that it could have used something else.  Let me know if you come  up with any grand ideas.

Chicken Casserole


3 chicken breasts, cooked and cubed
2 cans of cream of chicken soup, reduced fat
1 soup can of skim milk
8 oz whole wheat pasta (any kind), cooked
1 cup reduced fat shredded cheddar cheese
whole wheat bread crumbs

Mix the chicken, soup, milk, pasta and about 1/2 cup of cheese. Now go to town with the pepper.  Pour mixture into a 9×13 casserole dish and cover top with bread crumbs.

Bake at 350 degrees for 30 minutes.

Remove from oven and sprinkle the rest of the cheese on top.

Makes 12 servings.
288 calories per serving.


Chunky Pasta Sauce

June 11, 2009

This recipe started off as one thing and turned into something completely different.  I have been trying to find more ways to get vegetables into our menus.  The plan was to serve this with turkey meatballs over pasta with homemade french bread on the side.  When James got home he suggested that we just fore go the pasta and use the french bread to sop up the extra sauce.  It was a good idea.  The sauce was thick enough that it didn’t run all over the plate.

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 carrots, chopped into coins
  • 1 cup frozen chopped spinach
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 tablespoon dried basil leaves
  • 3/4 teaspoon white sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Saute garlic and onions in olive oil until opaque.  Add carrots and all spices and continue to saute.  Add tomatoes and spinach and bring to a boil.  Cover and reduce to a simmer for 1 hour.


October 14, 2008

1 1/2 pounds ground beef
1 16 oz can tomatoes cut up
2 8 oz cans tomato sauce
1 T parsley flakes
2 t sugar
8 oz pkg lasagne noodles (cooked and drained)
8 oz mozarella cheese, sliced
1 t salt, divided
1/2 t crushed basil
1 pt cottage cheese
1/2 cup parm cheese
1/2 t crushed oregano leaves

Cook and stir beef in large skillet; drain off fat.  Add tomatoes,
tomato sauce, parley, sugar, 1/2 t salt, basil.  Cover and cook on low 1 1/2 hours (or microwave for 24 minutes).  Mix cottage cheese, 1/4 cup parmesean cheese, 1/2 t salt, oregano.  In 9X13 pan, layer half of noodles, sauce, mozarella cheese and then cottage cheese mixture.  Repeat, reserving enough sauce for top layer.  Sprinkle with 1/4 cup parm cheese.  Bake at 350 for 45 minutes.

Baked Ziti

October 14, 2008

Makes 6 servings

8 oz. dry ziti or small tube pasta
1 egg, lightly beaten
7 1/2 oz. (half carton) part-skim ricotta cheese
6 T. grated parmesan cheese, divided
14 oz. meatless spaghetti sauce
1 T. Italian seasoning
2 tsp. garlic powder
2 tsp. seasoned salt
1 tsp. paprika
1 cup shredded part-skim mozzarella cheese

Cook pasta according to package directions.  Drain pasta; set aside.
Preheat oven to 375*.
In a bowl, combine the egg, ricotta and 2 T. parmesan cheese.
Combine spaghetti sauce with Italian seasoning, garlic powder and seasoned salt.
Spread 1/2 cup spaghetti sauce in the bottom of a 7 x 11 pan, coated with nonstick cooking spray.
Top with half of the pasta, half of the ricotta mixture, 1/3 cup of the mozarella cheese, 1 T. of the  parmesan cheese, and 1/2 cup of the sauce.
Repeat the layers again, using all of the sauce remaining and ending with the remainder of the mozarella cheese and 2 T. parmesan cheese.
Cover and bake at 375* for 45 minutes or or until heated through.