Apple Sausage Rigatoni

6 oz. dried rigatoni (about 2 cups)
8 oz. cooked smoked sausage, halved lengthwise and cut into 1-inch pieces
1-1/2 lb. Golden Delicious apples, cored and cut into 1/2-inch thick slices
1/2 cup whipping cream
1/2 cup crumbled Gorgonzola or other blue cheese
Snipped fresh basil (optional)
directions
1. In a 4-quart Dutch oven cook pasta according to package directions; drain. Set aside.

2. In same Dutch oven cook sausage until lightly browned. Add apples; cook, stirring occasionally, until apples are lightly golden, 5 to 7 minutes. Stir in cooked pasta, whipped cream, and cheese. Heat through. Garnish with basil. Makes 4 servings.

nutrition facts
Calories613, Total Fat (g)34, Saturated Fat (g)16, Monounsaturated Fat (g)12, Polyunsaturated Fat (g)3, Cholesterol (mg)92, Sodium (mg)1056, Carbohydrate (g)56, Total Sugar (g)17, Fiber (g)5, Protein (g)26, Vitamin C (DV%)14, Calcium (DV%)13, Iron (DV%)13, Percent Daily Values are based on a 2,000 calorie diet

Fettucine Broccoli and great Northern beans

• refrigerated fettucine 1 package
• 4 crowns broccolishopping list
• a clove garlic
• 1 can bush's northern beans
• salt
• pepper
• xtra virgin olive oil
• grated parmesan cheese
• 1 loaf Italian or French bread split and spread withbutter and rubbed with garlic

• chop garlic into very small pieces or use press
• wash and cut broccoli into small pieces leaving the small heads whole
• open can of beans and mash half of them in a bowl - add whole beans to mixture
• put spaghetti pot with inside strainer on stove and fill 1/2 way with water which has been salted
• bring to rolling boil add 1 tsp oil to water
• add fettucini
• place steam colander in top and fill with broccoli and garlic cover half way
• place bread in oven on 200
• place ovenproof bowl in oven with bean mixture of salt and pepper
• cook fettucine about 6 minutes
• • remove carefully broccoli and fettucini and place in warm bowl with beans
  • mix gently
  • add cheese on top
  • serve immediately placing a piece of garlic bread in botttom of each bowl if desired=or in a bread basket on table

Garlicky White Beans, Sage and Orecchiette

Garlicky White Beans, Sage and Orecchiette

Salt
3 c Orecchiette
6 md Size fresh sage leaves or 1 teaspoon dried
2 Cloves garlic
1/2 c Fresh parsley leaves, packed
2 c Cooked white beans or 19 oz can drained white beans
1/3 c Olive oil
1/4 c Dry white wine
1/2 c Small dice of mixed yellow green and red bell pepper, for garnish
Grated Asiago cheese

Bring large pot of salted water to a boil. Add pasta and cook until it is tender.

Cut fresh sage leaves into fine shreds; peel and mince garlic, chop parsley. Rinse and drain canned beans.

Heat olive oil in a medium size saucepan. Add garlic and sage and cook for 10 seconds. Add wine and cook until evaporated, about a minute. Add beans, cover and simmer until heated through: 2 minutes. Remove from heat and stir in parsley, season to taste with salt and pepper. Keep warm, covered, off heat, until pasta is done.

Drain pasta and return it to the pot, off heat. Stir in bean mixture, toss well and serve immediately garnished with raw peppers. Pass cheese separately.

Greek Pasta with Tomatoes and White Beans

Greek Pasta with Tomatoes and White Beans

16 ounces no-salt-added tomato sauce
29 ounces tomatoes, stewed -- Italian style
30 ounces white beans, canned -- drained and rinsed
10 ounces fresh spinach -- chopped
1 pound pasta -- penne or other
1/2 cup feta cheese -- finely crumbled

Combine tomato sauce, tomatoes, and beans in a large skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally.

Cook pasta according to package directions. Combine cooked pasta and sauce in a large bowl. Serve garnished with feta cheese.

Pasta With Roasted Peper Sauce

3 whole Red Bell Peppers

2 Tablespoons Pine Nuts (optional)

• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Finely Diced
• 2 cloves Garlic, Minced
• ½ cups Heavy Cream
• Flat Leaf Parsley, Finely Minced
• Fresh Parmesan, Shaved Or Grated
• ½ pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Preparation Instructions

Roast red peppers, and then place in a Ziploc bag to allow

to sweat. Peel the charred skins from the peppers, then

removed seeds. Set aside.Lightly toast pine nuts in a skillet.

Set aside.

Puree peppers with pine nuts. Set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil.

Add diced onions and garlic and cook until soft.

Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine.

Taste and add more salt, if necessary.

Add cooked pasta, and then stir together.

Place pasta into a bowl, top with chopped

parsley and plenty of shaved Parmesan.

Give thanks for Italy.

Repeat as necessary.

Sausage Alfredo Lasagna

1 (15 oz.) package Family Sized Alfredo Sauce
1 lb. bulk sausage, cooked and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
12 ounces lasagna noodles, prepared according to pacakge directions
1/4 t. ground black pepper
1 large egg, slightly beaten
2 cups shredded cheddar cheese
1 (16 oz.) container cottage cheese
1/4 cup freshly grated Parmesan Cheese
1/4 cup freshly grated Romano cheese
1 cup shredded mozzarella cheese
1/2 cup buttered bread crumbs

1. Preheat oven to 350. Lightly grease a 13x9x2 inch baking dish.
2. Combine sauce, sausage, pepper and spinach in a medim bowl. In a separate bowl, combine cheddar cheese, cottage cheese, Parmesan cheese, Romano cheese and egg.
3. Layer 1/3 of sausage mixture in prepared baking dish. Top with 1/3 of noodles and 1/3 of cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese and breadcrumbs; cover.
4. Bake for 45 min. Uncover and bake for 5 more minutes, or until breadcrumbs are golden brown. Let stand for 10 minutes.

This was a hit last night. I could not find Romano Cheese, so I just put about 1/4 cup Ricotta cheese in the cheese mixture. I had Italian style bread crumbs, so I used those in stead of buttered. My family loved it!

BBQ Meatballs and Mac n Cheese ~ Pioneer Woman

Follow this link and be led to luscious salivating goodness!!

http://thepioneerwoman.com/cooking/2010/02/mac-cheese-meatballs-and-the-winners/

Baked Ziti

I found this recipe on another website and my 4 year old asked if he could have it for leftovers the next night. This NEVER happens!!! It was a major hit. The garlic bread that I will post next goes perfectly with it! Enjoy!

Baked Ziti

1lb ground beef
1 cup onion (chopped)
2 garlic cloves (minced)
1 (32 ounce) jar meatless spaghetti sauce
1 cup chicken broth
1 teaspoon oregano
1 (16 oz) package ziti pasta (cooked and drained)
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese

1. Preheat the oven to 350 degrees. In a large skillet add ground beef, onions and garlic. Cook over medium high heat stirring frequently until the beef is browned. Stir in spaghetti sauce, chicken broth and oregano. Reduce heat and simmer for 10 minutes.

2. Stir in 1 cup of sauce into the cooked ziti noodles. Spoon ½ of the ziti mixture into a 13×9” baking dish. Sprinkle 1 ½ cups mozzarella cheese and ½ cup parmesan cheese over the top of the ziti mixture. Top with 2 cups of the sauce, then add remaining ziti mixture and top that with the remaining sauce.

3. Cover with aluminum foil and bake at 350 degrees for 20 minutes. After 20 minutes remove from oven, uncover and sprinkle the top with the remaining mozzarella and parmesan cheese. Return to over and bake for 10 minutes or until the cheese has melted.
(Makes 6 Servings)

Chicken Tetrazzini

I got this recipe from a friend of mine. It turned out great and the kids loved it!

4 large chicken breasts
6 Tbls butter
1 medium onion, chopped
4 celery stalks, chopped
5 cups chicken broth
2 cans cream of chicken soup
1/2 tsp salt
1/2 c sour cream
12 oz spaghetti
1 c parmesan cheese

In a large skillet, saute onion and celery in butter. Set aside but leave butter in skillet. Put chicken in skillet and cook til no longer pink. Season with salt and pepper. In a mixing bowl, combine chicken broth, soup, salt and sour cream. Mix together and add to skillet with cooked chicken. Add in sauteed celery and onion. Add spaghetti and bring to a boil. Simmer for 20 minutes. Add parmesan cheese while simmering. Enjoy!

Chicken Tomato Mushroom Alfredo Pasta

I really like a lot of alfredo sauce with my meals. If you don't like a lot of sauce with yours, then cut the ingredients for the alfredo sauce in half. This meal will serve 8-10 people easily. It will seem like there might be too much sauce, but if you have it for leftovers it won't be as saucy.

Chicken mixture

3-4 large chicken breasts, cubed
4 green onions, chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
2 - 2 1/2 tsp basil
1/2 medium onion, chopped
1 lb. fresh mushrooms, chopped

1 (17.6 oz) bag pasta (fettucine, bow-tie or tube etc.)

Alfredo Sauce

2 cups (1 pint) heavy whipping cream
4 cups milk
1 3/4 c parmesan cheese
12 Tbls butter
1 - 2 tsp garlic powder
1 - 2 tsp sea salt
6 Tbls flour

In a large olive-oil greased skillet, start chicken cooking on medium high heat. While it is cooking, chop up green onions, garlic and onion. Add to cooking chicken. Add basil and a dash of salt. Stir.**

While that is cooking, in a large saucepan melt butter on low to medium heat. As butter is melting add garlic powder and sea salt. When butter is completely melted add flour to make a buttery paste. (be careful not to burn) Add parmesan cheese while continuously mixing so as not to burn. Add heavy whipping cream and stir until smooth. Add milk. Turn heat to medium - medium-high. As sauce starts to heat through, continuously stir so milk and cheese don't scald to the bottom. As the sauce nears boiling, it will begin to thicken. Once it is thickened add more salt, pepper to your taste.

**While alfredo sauce is heating, add mushrooms to your cooking chicken mixture. Cook 5 minutes. Add can diced tomatoes to chicken mixture and let simmer while your alfredo sauce is cooking and while you cook your pasta.

--In another large saucepan, boil water and add pasta and cook according to package instructions. (usually cook pasta approx 10 minutes) Drain.--

Add chicken tomato mixture to pasta and stir. Then pour in your alfredo sauce. Enjoy!

Chicken Fettucine Alfredo

This recipe is great served with freshly steamed broccoli or spinach and garlic bread/sticks.

4 large chicken breasts, cubed
1 package fettucine noodles or noodles of your choice

Sauce:
6 Tbls butter
2 1/2 Tbls flour
1/2 tsp garlic powder
1 cup half and half
2 cups milk
3/4 cup parmesan cheese
Dash of salt and pepper

In a large saucepan, cook noodles according to package instructions; drain.

In a greased skillet, cook cubed chicken until no longer pink in the center.

In a medium large saucepan, melt butter and add flour stirring together to make a paste over medium low heat. Be careful not to burn. Add garlic powder, half and half, milk, parmesan cheese and salt and pepper to taste. On medium heat, keep stirring often so cheese and milk don't burn to the bottom of the pan. Bring to a slow boil and then simmer until sauce is thickened.

Add cooked chicken into drained noodles and then add sauce and mix well together.

Makes 4-6 generous servings

Three-cheese Manicotti

I like to serve this recipe with spaghetti and garlic bread/sticks.

1 giant jar of your favorite spaghetti sauce
1 box of manicotti shells (approx 12-14 shells)
3 eggs
2 1/2 - 3 cups shredded mozzarella cheese
2 cups ricotta cheese
3/4 cup parmesan cheese
1/2 tsp oregano
1/2 tsp basil
1 Tbls parsley
Mozzarella cheese
Parmesan cheese
1 package frozen spinach, thawed (optional)

Cook manicotti shells according to package instructions; drain.

For filling:
In a medium bowl, beat eggs. Add ricotta cheese and mix together. Add parmesan cheese, oregano, basil, parsley and a dash of salt and pepper. Mix together well. (Mix in thawed spinach) Stir in mozzarella cheese. Spoon filling into manicotti shells.

In a greased 9 x 13 pan, pour enough spaghetti sauce to cover the bottom well. Pour some parmesan cheese on top and some mozzarella and mix around a bit and spread evenly. Lay shells next to eachother in pan close enough so they all fit. Pour remaining spaghetti sauce over shells and a bit more parmesan cheese, then mozzarella cheese. If you have leftover filling, mix it in around the sides of the baking dish. Cover with tinfoil and bake at 350 degrees for 60-70 minutes.

Makes 8-10 servings