This is the best spaghetti sauce recipe we have found so far. It is super easy and so delicious!
Ingredients
1 lb hamburger (or 1/2 lb. hamburger and 1/2 lb. ground Italian sausage)
1 14oz can stewed tomatoes
1 6 oz can V8 juice
1 jar spaghetti sauce
1/2 envelope onion soup mix
1/4 cup grape jelly
Mushrooms
Onion, chopped
Green pepper, chopped
Directions
Saute hamburger, onions, green pepper and mushrooms.
Add remaining ingredients and let simmer.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Thursday, August 13, 2009
Turkey and Spinach Manicotti
Ingredients
- 8 uncooked manicotti pasta shells
- 1/2 lb lean (at least 90%) ground turkey
- 1 medium onion, chopped (1/2 cup)
- 2 teaspoons finely chopped garlic
- 1 cup fat-free ricotta cheese
- 1 teaspoon Italian seasoning
- 1 box (10 oz) cut spinach, thawed, squeezed to drain
- 1 1/2 cups pasta sauce (any flavor) or marinara sauce
- 2 tablespoons finely shredded Parmesan cheese
Directions
1. Heat oven to 375°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray.
2. Cook pasta shells as directed on box, omitting salt. Rinse with cool water; drain well.
3. Spray 10-inch nonstick skillet with cooking spray. Cook turkey, onion and garlic over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in ricotta cheese, Italian seasoning and spinach.
4. Spoon turkey mixture into shells; arrange in baking dish. Spoon marinara sauce over shells. Bake uncovered 20 to 25 minutes or until hot and bubbly. Sprinkle with Parmesan cheese.
- 8 uncooked manicotti pasta shells
- 1/2 lb lean (at least 90%) ground turkey
- 1 medium onion, chopped (1/2 cup)
- 2 teaspoons finely chopped garlic
- 1 cup fat-free ricotta cheese
- 1 teaspoon Italian seasoning
- 1 box (10 oz) cut spinach, thawed, squeezed to drain
- 1 1/2 cups pasta sauce (any flavor) or marinara sauce
- 2 tablespoons finely shredded Parmesan cheese
Directions
1. Heat oven to 375°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray.
2. Cook pasta shells as directed on box, omitting salt. Rinse with cool water; drain well.
3. Spray 10-inch nonstick skillet with cooking spray. Cook turkey, onion and garlic over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in ricotta cheese, Italian seasoning and spinach.
4. Spoon turkey mixture into shells; arrange in baking dish. Spoon marinara sauce over shells. Bake uncovered 20 to 25 minutes or until hot and bubbly. Sprinkle with Parmesan cheese.
Cajun Chicken Pasta
Title: Cajun Chicken Pasta
From Red Lobster- recipe found online
Ingredients
-2 chicken breasts, cut into strips
-2 tsp cajun seasoning
-2 tbsp butter
-1 green pepper, chopped
-1 red pepper, chopped
-mushrooms, chopped
-1 green onion, chopped
-1 to 2 cups heavy cream
-1/4 tsp dried basil
-1/4 tsp salt
-1/4 tsp lemon-pepper seasoning
-1/8 tsp garlic powder
-1/8 tsp pepper
-4 oz linguine, cooked
1. Coat chicken with cajun seasoning.
2. Saute chicken in butter.
3. Add peppers, mushrooms and onion. Reduce heat.
4. Add cream and seasonings.
5. Heat through.
6. Add cooked linguine and toss.
From Red Lobster- recipe found online
Ingredients
-2 chicken breasts, cut into strips
-2 tsp cajun seasoning
-2 tbsp butter
-1 green pepper, chopped
-1 red pepper, chopped
-mushrooms, chopped
-1 green onion, chopped
-1 to 2 cups heavy cream
-1/4 tsp dried basil
-1/4 tsp salt
-1/4 tsp lemon-pepper seasoning
-1/8 tsp garlic powder
-1/8 tsp pepper
-4 oz linguine, cooked
1. Coat chicken with cajun seasoning.
2. Saute chicken in butter.
3. Add peppers, mushrooms and onion. Reduce heat.
4. Add cream and seasonings.
5. Heat through.
6. Add cooked linguine and toss.
Chicken Tetrazzini
From April 2006 Southern Living
Servings: 12
Ingredients
-1 (16oz) package vermicelli
-1/2 cup chicken broth
-4 cups chopped cooked chicken breasts
-1 (10 3/4 oz) can cream of mushroom soup
-1 (10 3/4 oz) can cream of chicken soup
-1 (10 3/4 oz) can cream of celery soup
-1 (8 oz) sour cream
-1 (6 oz) jar sliced mushrooms (drained)
-1/2 (2oz) shredded Parmesan cheese
-1/2 tsp salt
-1 tsp pepper
-2 cups (8 oz) shredded Cheddar cheese
~*I cooked my chicken on a skillet in butter. I just seasoned my chicken with spices first. I don't like boiled or baked chicken. Cook your chicken however you like.*~
1. Cook vermicelli according to package; drain. Return to pot and toss with chicken broth. I kept adding chicken broth because the pasta started drying out as it sat.
2. Stir together chicken and next 8 ingredients; add vermicelli and toss well.
3. Spoon mixture into 2 lightly greased 11-x7-inch backing dishes.
4. Sprinkle evenly with cheese.
5. Bake, covered at 350 for 30 minutes.
6. Uncover and back 5 more minutes or until cheese is melted and bubbly.
Servings: 12
Ingredients
-1 (16oz) package vermicelli
-1/2 cup chicken broth
-4 cups chopped cooked chicken breasts
-1 (10 3/4 oz) can cream of mushroom soup
-1 (10 3/4 oz) can cream of chicken soup
-1 (10 3/4 oz) can cream of celery soup
-1 (8 oz) sour cream
-1 (6 oz) jar sliced mushrooms (drained)
-1/2 (2oz) shredded Parmesan cheese
-1/2 tsp salt
-1 tsp pepper
-2 cups (8 oz) shredded Cheddar cheese
~*I cooked my chicken on a skillet in butter. I just seasoned my chicken with spices first. I don't like boiled or baked chicken. Cook your chicken however you like.*~
1. Cook vermicelli according to package; drain. Return to pot and toss with chicken broth. I kept adding chicken broth because the pasta started drying out as it sat.
2. Stir together chicken and next 8 ingredients; add vermicelli and toss well.
3. Spoon mixture into 2 lightly greased 11-x7-inch backing dishes.
4. Sprinkle evenly with cheese.
5. Bake, covered at 350 for 30 minutes.
6. Uncover and back 5 more minutes or until cheese is melted and bubbly.
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