Caesar Chicken Pasta

7 ounces uncooked dry penne pasta (2 cups)
2 cups chopped cooked chicken
1 cup creamy caesar salad dressing
1/2 cup reduced-sodium chicken broth
1/3 cup chopped green onion
1/4 cup finely chopped red pepper
6 ounces mozzarella cheese, shredded (1 1/2 cups)
1 1/2 cups caesar-flavor croutons
1/4 cup grated Parmesan cheese

Directions
1. Heat oven to 350°F.
2. Cook pasta according to package directions. Drain
3. Meanwhile, combine all remaining ingredients except croutons and Parmesan cheese in large bowl.
4. Add cooked pasta; stir to combine.
5. Soon pasta mixture into ungreased 2-quart round casserole.
6. Top with croutons and Parmesan cheese.
7. Bake for 20 to 25 minutes or until heated through and croutons are golden brown.

World's Best Lasagna

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Sour Cream Noodle Bake

• 1 (8 ounce) package wide egg noodles
• 1 pound lean ground beef
• 1 tablespoon butter
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon garlic salt
• 1 cup tomato sauce
• 1 cup cottage cheese, creamed
• 1 cup sour cream
• 1 cup chopped green onions
• 1 cup shredded sharp Cheddar cheese

1. Cook noodles in boiling salted water. Rinse in cold water and drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Brown meat in butter; add salt, pepper, garlic salt and tomato sauce. Simmer for 5 minutes. Mix cottage cheese, sour cream, onions, meat sauce and noodles. Place in a casserole dish and sprinkle with cheddar cheese
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 20 to 25 minutes.

Ricotta Cheese Stuffed Shells

1/2 pound sausage
1/2 pound ground turkey
1/2 cup onion
1/2 cut green peppers
1 box jumbo shells
3 eggs
3 cups ricotta cheese
2 cups mozzarella cheese, divided
1 jar spaghetti sauce

Preheat oven to 350. Cook shells according to directions. Brown turkey and sausage together, drain fat. Add peppers, onion, and spaghetti sauce. Place on low heat. In bowl, combine eggs, ricotta cheese and 1 cup mozzarella. Spoon half sauce and meat mixture into casserole dish. Fill shells with cheese mixture and place in casserole dish. Top with remaining sauce and mozzarella. Cook for 25-30 minutes. Season to taste.

Cajun Chicken Pasta

12 ounces uncooked linguine
2 pounds chicken breast strips
1 tablespoon Cajun seasoning
1 1/4 teaspoons salt, divided
1/4 cup butter (I used olive oil)
1 small red bell pepper, thinly sliced*
1 small green bell pepper, thinly sliced*
1 (8-oz.) package fresh mushrooms (didn't use)
2 green onions (white and light green parts only), sliced*
1 1/2 cups half-and-half (I used whole milk)
1/4 teaspoon lemon pepper
1/4 teaspoon dried basil (didn't use)
1/4 teaspoon garlic powder (used real garlic)
Garnish: chopped green onions

1. Prepare pasta according to package directions.

2. Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.

3. Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.

4. Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.

*1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted.

I also added corn. This is very easy and makes a lot. Great with Tabasco too.

Baked Ziti Casserole

12 ounces uncooked ziti (short tube-shaped pasta)
4 cups Basic Marinara (didn't have time to make this. used jar of spaghetti sauce)
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup shredded Asiago cheese, divided (didn't have. used Parmesan)
1/8 teaspoon salt
1/8 teaspoon hot pepper sauce (such as Tabasco)
1 pound ground turkey breast
Cooking spray

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain. Brown turkey breast and drain fat.

Combine pasta, Basic Marinara, 1 cup mozzarella, 2 tablespoons Asiago, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1 cup mozzarella and remaining Asiago. Bake at 350° for 20 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.

I added garlic, green onions and green peppers to the turkey while I browned it. Very easy and very good. Probably could freeze this by under cooking the pasta.