Easy Ham Tetrazzini

I LOVE to make elaborate meals that take time and all fresh ingredients...when I can. Being gone 4 afternoons of the week taking kids to sports stuff means I need faster meals. My kids RAVED about this. My 9 year old said he's never tasted anything so delicious (except ice cream, of course). It's not the best dish I've ever had but tasty ham tossed into creamy noodles is definitely a tongue pleaser. Serves 6.

Easy Ham Tetrazzini

8 oz spaghetti noodles
1 Tbsp butter
1 tsp fresh thyme leaves
2 Tbsp chopped onion
8 oz package mushrooms, quartered
1 10.75-oz can cream of mushroom soup
1/2 c water
1/2 c shredded cheese
2 c diced ham
2 Tbsp fresh parsley, chopped
1/4 c sliced almonds, toasted, optional*

1. Cook spaghetti according to package directions; drain and set aside.
2. Meanwhile, melt butter in large skillet over medium heat. Saute onion with thyme leaves until onion is translucent, about 4 minutes. Add mushrooms and cook one minute more, stirring frequently.
3. Add mushroom soup, water and cheese; stir until cheese melts. Stir in ham and parsley. Cook until heated through. Sprinkle with roasted almonds, if desired.

* To toast almonds, heat small skillet over medium heat. Add almonds and shake skillet gently back and forth so they don't burn. Use a spatula to turn, or jerk pan quickly forward then backward (if you feel comfortable with that). Repeat until almonds turn light brown.

Pulled Pork Pizza

My husband didn't want to try this - he was on his way out of the house - but I threw a piece at him to eat along the way. He raved at how delicious it was. Such a great way to use up leftover pulled pork, which I had a lot of! I got the idea from a recipe on allrecipes.com. Makes 1 pizza.

Pulled Pork Pizza

refrigerator or homemade pizza dough
1/4 c barbecue sauce of your choice (I love Sweet Baby Ray's)
1/4 tsp chipotle chile powder
1/2 tsp garlic salt
1/2 c cooked pulled pork
1/4 c diced sweet onion
1/4 c diced green bell pepper
1/4 c diced mushrooms
1/4 c crushed pineapple or tidbits, optional
1 c shredded cheese
any other toppings, if desired

1. Preheat oven to 425 degrees, or according to package directions if using store bought dough.
2. In small bowl, mix chipotle powder to barbecue sauce. Spread sauce over dough, leaving a 1/2 to 1" clear space around edges for crust. If you like your pizza saucy, you're welcome to add more. Spread pork evenly over top, followed by onion, pepper, mushrooms and pineapple. Sprinkle cheese over all. Add any other toppings, if desired.
2. Bake in preheated oven, start checking for doneness at 12 minutes. Pizza is cooked when edges of crust are golden brown and cheese is melted.

Chicken Broccoli Alfredo Stuffed Shells

These are so delicious! I used leftover rotisserie chicken, fresh steamed broccoli and roasted garlic alfredo sauce. mmmmm...my kids love-hated it for some reason, but they rarely like pasta. It was so good! Makes 4 servings.

Chicken Broccoli Alfredo Stuffed Shells

Ingredients

2 c marinara sauce
1 16-oz jar alfredo sauce
2 c chicken, cooked and shredded or chopped
2 c broccoli, cooked and chopped small
1 c shredded cheese
1/4 c shredded Parmesan cheese
1/2 tsp ground black pepper
16-20 jumbo shells, cooked

Directions

1. Preheat oven to 350 degrees. Pour marinara in bottom of 9x13 baking dish; set aside.
2. In large bowl, mix alfredo sauce, chicken, broccoli, shredded cheese, Parmesan and pepper. Spoon mixture into shells and place in baking dish, chicken mixture side up. Cover and bake 35 minutes, or until heated through.

Sausage Gnocchi Marinara

This recipe kind of happened by accident. This is how I do all my jars of marinara (I cook onion and garlic and veggies and meat in with it). The gnocchi is just a great way to eat this sausage sauce. My kids and husband LOVE it (as do I of course!). Serve with a green salad or steamed veggie. Serves 4.

Sausage Gnocchi Marinara 

2 Tbsp olive oil
1 package shelf stable gnocchi
1/2 c onion, diced
1 clove garlic, minced
vegetables of your choice, such as 1/2 c diced zucchini, 4 oz quartered mushrooms, etc
1 package sweet Italian sausage
1 jar marinara sauce of your choice

1. Heat oil in large skillet over medium heat. Add onion and stir 4 minutes. Add garlic, stir for 30 seconds. Add any other vegetables and cook another 4 minutes, stirring frequently. Add sausage, squeezing out of casing in pieces. Cook until meat is no longer pink; about 7 to 10 minutes.
2. Add marinara sauce. Once sauce starts to boil, turn heat to low and cover. Let simmer 20 minutes.
3. Meanwhile cook gnocchi according to package directions. Drain. Serve meat sauce over gnocchi, or stir the gnocchi directly into the sauce. Enjoy!

White Lasagna with Chicken

This was so good and rich and creamy! Barbecue the chicken for a rustic flavor or omit it to make it vegetarian. Makes 8 servings.

White Lasagna with Chicken

Ingredients

9 lasagna noodles
1/2 c butter
1 small onion, chopped
1 clove garlic, minced
4 oz mushrooms, sliced
1 small zucchini, peeled and chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
1 lb fresh spinach
1/2 c flour
1 tsp salt
2 c chicken broth
1 1/2 c milk
4 c shredded mozzarella cheese, divided
1 c grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground black pepper
2 c ricotta cheese
2 c cubed, cooked chicken
1 Tbsp fresh parsley, chopped
1/4 c grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees. Boil noodles on large pot of slightly salted water according to package directions.
2. Melt butter in large saucepan over medium heat. Cook onion, garlic, mushrooms, zucchini, carrot and celery for 4 minutes. Stir in the spinach and cook another 2 to 4 minutes, until spinach is tender. Stir in flour and salt; simmer until bubbly. Mix in broth and milk; boil, stirring constantly, for 1 minute. Stir in 2 c mozzarella cheese and 1/4 c Parmesan cheese. Season with basil, oregano and ground black pepper. Remove from heat; set aside.
3. Spread 1/3 of sauce in bottom of 9x13 baking dish. Layer with 3 noodles, ricotta and chicken. Arrange 3 noodles over chicken, then later with 1/3 of sauce mixture, 2 c mozzarella cheese and 1/2 c Parmesan cheese. Arrange remaining noodles over cheese; spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 c Parmesan cheese.
4. Bake 40 to 45 minutes in preheated oven.

Italian Stuffed Chicken Breast

These were DIVINE. I don't normally love spinach, though Popeye might scoff, but it's delicious rolled up in this cheesy-goodness! My kids even gobbled it down. I used half a 10-oz package of frozen spinach and half a tub of ricotta cheese (I couldn't find a tub smaller than 16 oz). Then a few days later I emptied both containers into a lasagna mixture. Yummy! You can roll these up ahead of time and store them in the fridge, then bake them as directed when you're ready (it'll take 15 min longer to bake). Serve over pasta with crusty bread and a green vegetable. Serves 4.

Italian Stuffed Chicken Breasts

Ingredients

4 boneless, skinless chicken breast halves
salt and pepper, to taste
8 oz ricotta cheese
5 oz chopped spinach*
1 clove garlic, minced
1 egg, beaten
1/4 c Parmesan cheese
1 1/2 c shredded cheese
4 toothpicks
1 16-oz jar marinara sauce

Directions

1. Preheat oven to 350 degrees. Lightly grease 9x13" baking dish; set aside.
2. Pound breasts to 1/4" thick. Season with salt and pepper; set aside
3. In a medium bowl combine the ricotta cheese, spinach, garlic, egg, Parmesan cheese and 3/4 c shredded cheese. Flatten mixture in bowl and cut into 4 equal sections. Spoon each section over the breasts, roll up and secure with toothpick. Place carefully into greased 9x13" dish. Pour marinara sauce over breasts and sprinkle remaining cheese.
4. Bake 45 to 60 minutes, or until cooked through and juices run clear. I always cut the fattest one down the middle to see if the meat has any pink in it. The meat should be completely white. Enjoy!

* half of a 10 oz pkg of frozen spinach, thawed and squeezed, or 3/4 c fresh spinach

Sweet Italian Sausage Stuffed Zucchini

I don't know about you but I've had an abundance of zucchinis coming from my garden. This was a yummy and fun way to use them up! Tweaked a recipe I found online. This is a light, delicious meal. You could use any type of sausage you wanted, really, and use 1 large or 2 small-medium tomatoes instead of the can if you'd like. Just dice them and add them in with the onion. Serve with garlic bread, rolls, breadsticks, cheesy rolls or corn bread. Serves 4.

Sweet Italian Sausage Stuffed Zucchini

2 medium zucchinis
3 Tbsp olive oil
2 links sweet Italian sausage
1/4 tsp red pepper flakes
salt and black pepper, to taste
1/2 onion, diced
3 cloves garlic, minced
1 14.5-oz can diced tomatoes
1/2 c dry bread crumbs
1/4 c grated Parmesan cheese
1 Tbsp fresh basil, chopped

1. Preheat oven to 375 degrees. Lightly grease 9x13 baking dish; set aside.
2. Lengthwise, cut a 3/4"-thick slice from each zucchini. Chop the long slices of zucchini; set aside for cooking. Use spoon to scrape away flesh from inside of zucchini, leaving 1/2" thick on all sides. Discard extra flesh or save for another use.
3. Heat oil in large skillet over medium heat. Remove casings from sausage. Add to heated oil and cook, breaking up as it cooks, until sausage has begun to brown; about 8 minutes. Sprinkle in red pepper flakes and salt and pepper. Add chopped zucchini, onion and garlic; cook until onion is translucent, about 4 minutes.
4. Scrape sausage mixture into a large bowl. Stir in tomatoes, bread crumbs, Parmesan cheese and basil until thoroughly combined.
5. Stuff mixture into zucchinis. Add to baking dish and place in heated oven for 30 minutes or until heated through and begins to brown on top. Slice into portions and serve.

Veggie Chicken Alfredo

I tweaked a recipe I found online. YUM. Creamy goodness, the flavors meld together so well. I've been searching for a good recipe all summer (not too diligently since I'm pregnant and ill but still) and finally, here it is. Omit the chicken and you have a delicious vegetarian dish. My boys weren't too keen on the squash (but they never are), but they loved the noodles. Serves 6.

Veggie Chicken Alfredo

1 8-oz package uncooked penne rigatoni pasta
6 slices bacon
1 large chicken breast, cubed
2 Tbsp garlic, minced
1 small zucchini, sliced
1 small yellow squash, sliced
1 c mushrooms, sliced
2 c Alfredo sauce
1/4 c milk
1/4 c grated Parmesan cheese
1/4 c sliced almonds, optional

1. Boil noodles according to package directions. Set aside.

2. Meanwhile, brown bacon in large skillet over medium heat until cooked through. Set aside on paper towel to cool; crumble bacon into small pieces.

3. Drain most of bacon grease, leaving a thin coating on bottom of pan. Return to burner and add cubed chicken. Cook until no longer pink and juices run clear. Add garlic, zucchini, yellow squash and mushrooms. Cook until squash is tender according to your preference, about 5-10 minutes. Add Alfredo sauce and milk to skillet and cook until heated through. Sprinkle with Parmesan cheese and sliced almonds, if using. Serve warm.

Pizza Dough with Basil

When the moon hits your eye like a big pizza pie...you want some yummy dough. I tweaked this delicious pizza dough on the grill recipe from Betty Crocker's 2005 Annual Recipe book. :) It needs time for the dough to rise but man, it sure is tasty!
I usually use half a jar of Ragu Homemade Style Pizza sauce for each pizza. If you only make one pizza just put the lid on it and refrigerate the rest until later. I like to sprinkle some garlic salt and 2 Tbsp fresh chopped basil on top of the sauce for added yumminess.
It's fun to make pizzas with the kids because they love to add their own toppings; and honestly I do too! :D This recipe makes one large pizza, or you could split it up into a few individual sized pizzas.

Pizza Dough with Basil

Ingredients:

2 3/4 to 3 1/4 c flour
4 1/2 tsp yeast
2 Tbsp chopped fresh or 1/4 tsp dried basil leaves
1/2 tsp salt
1 c warm water (105 to 115 degrees)
2 Tbsp olive oil
corn meal, for sprinkling, optional
Olive oil, for extra

Directions:

1. Place 2 3/4 c flour, yeast, basil and salt in food processor, mix 10 seconds. Add water and oil. Mix 30 to 45 seconds or until dough pulls from sides of bowl. If dough is still sticky (mine never is, but it depends on the flour used), add flour 1/4 c at a time, until dough is no longer sticky. Lightly oil dough ball with olive oil, place in bowl and cover, letting rise about 45 minutes, or until double in size.
2. Meanwhile, preheat oven to 425 degrees. Spray large pizza pan, or jelly roll pan of you have to. Sprinkle lightly with corn meal. Set aside.
4. Spread dough out onto large pizza pan (or jelly roll pan), pressing it with your fingers to the edges, making a circular shape. Drizzle olive oil on crust and spread evenly with basting brush.
4. Spread pizza sauce evenly over dough, leaving 1/2" or so at edges for crust. Sprinkle garlic salt and fresh basil, if using, over sauce then toppings. Place in oven, starting to check at 12 minutes. Pizza is done when cheese is melted and dough starts to turn golden brown.

Easy Eggplant Parmesan

I LOVE chicken Parmesan yet have always been afraid of eggplant Parmesan. Like heeby geeby afraid. But eggplants look so PRETTY that I couldn't help but pick one up from the store the other day and slightly tweak a recipe I found on food.com. It's good! If I chew quickly and swallow the texture doesn't bother my sensitive tongue. I will always choose chicken Parmesan, but this will definitely be a go-to recipe for vegetarian dinner guests! I loved the leftovers. Serve with pasta, if desired (though I thought it was so rich and filling noodles weren't needed), or garlic bread. Serves 8.

Easy Eggplant Parmesan

1 large eggplant
2 eggs, beaten
1 c Italian seasoned breadcrumbs
1/2 c olive oil
1 24-oz bottle (3 c) marinara sauce
1/2 lb shredded cheese, preferably mozzarella
1/3 c grated Parmesan cheese

1. Wash eggplant and dry. Slice off green top. Continue slicing in same direction the entire eggplant into 1/4-1/3" thick pieces. Arrange a single layer of eggplant slices in colander; sprinkle generously with salt and repeat with all slices. Let sit 30 minutes.* Meanwhile, lightly grease 9x13 baking pan; set aside.
2. Rinse eggplant slices thoroughly in colander and let drain a bit, then pat dry with paper towel. Pour breadcrumbs in gallon size ziplock.** Dip each eggplant slice in beaten eggs then shake in gallon ziplock to coat with breadcrumbs.
3. Heat olive oil in large, heavy skillet over medium-high heat AND heat oven to 350 degrees. When oil JUST begins to smoke (don't burn it!), cook breaded eggplant slices until golden brown, about 2 minutes each side. Set on paper towel to drain.
4. Arrange HALF of the eggplant slices on bottom of greased pan. Cover with HALF of the marinara sauce, HALF of the shredded cheese and HALF of the Parmesan cheese. Repeat. Bake 20-25 minutes, uncovered, or until hot and bubbling.

* You technically could skip this step and instead slice the eggplant WHILE you fry. Slice - fry. Slice - fry.
** You could also pour breadcrumbs in bowl and dredge each piece. Ziplocks are simply easier for me.

Chicken Parmesan Supreme

When at Italian restaurants I am prone to order chicken parmesan. mmmmmm....this variety by Jenn H is so flavorful! Just the extra addition of your favorite Caesar dressing makes a big difference. And it's SUPER easy.  Serve with your favorite pasta. Serves 4.

Chicken Parmesan Supreme

4 skinless, boneless chicken breast halves
salt and pepper, to taste
3 Tbsp flour
1 egg, beaten
1 c bread crumbs
1/4 c olive oil
1 jar pasta sauce
4 Tbsp Caesar salad dressing
1 c shredded mozzarella cheese
1/2 c grated Parmesan cheese

1. Preheat oven to 350 degrees.
2. Pound chicken breast halves to about 1/2" thickness then season with salt and pepper. Dredge each piece of chicken in the flour, dip in beaten egg, then coat evenly with breadcrumbs.
3. Heat oil in large skillet between medium and medium-high heat. Cook the chicken in oil until no longer pink inside, 3-5 minutes per side.
4. Pour half the jar of pasta sauce into a 9x13" baking dish. Lay chicken on sauce and cover with rest of sauce. Spread 1 Tbsp of Caesar dressing on top of each chicken breast. Sprinkle mozzarella cheese evenly over top, then the Parmesan cheese.
5. Bake in preheated oven cheese is melted, about 15 minutes.

Sweet Italian Sausage in Tomatoes and Cream Sauce

This rich pasta dish was filling and a hit with the husband and kids. Tweaked a recipe from allrecipes.com. The red pepper flakes give it a little kick my spicy-sensitive kids even ate. You can substitute heavy cream with half and half and add 1 Tbsp corn starch or flour to lower fat content. And you could really use any kind of sausage you want. mmmmm.... Serves 4.

Sweet Italian Sausage in Tomatoes and Cream Sauce

1 12-oz package of noodles
1 Tbsp olive oil
1 lb sweet Italian sausage, casings removed and chopped into pieces
1/2 tsp red pepper flakes
1/2 c diced onion
4 cloves garlic, minced
8 oz fresh mushrooms
2 14-oz cans Italian-style diced tomatoes, drained
1 1/2 c heavy cream
1/2 tsp salt
1/4 c fresh parsley, chopped
1/4 c fresh basil, chopped
grated Parmesan cheese, optional

1. Boil noodles in salted water, according to package directions until al dente.
2. Meanwhile, heat oil in large skillet over medium heat. Add sausage and red pepper flakes; cook until sausage is browned and no longer pink. Stir in onion, garlic and mushrooms and cook 5 minutes. Add tomatoes, cream, Parmesan cheese and salt; simmer 10 minutes.
3. Drain noodles and add to sauce. Stir in parsley and basil; cook 1 minute more until noodles are heated through. Garnish with whole parsley leaves. Sprinkle with Parmesan cheese, if desired.

Meat and Veggie Lasagna

I love everything about lasagna from the layers of noodles to the cheesy-tomatoey goodness in between. This is simple yet healthy and delicious...and with ricatta cheese, which I don't really like. You can eat it with chunks of vegetable, or blend them in the sauce to hide them from the kids. I won't tell. Serves 8.

Meat and Veggie Lasagna

12 lasagna noodles
1 lb ground beef or turkey
1 small onion, chopped
6 cloves garlic
1 zucchini, chopped
1 zucchini squash, chopped
8 oz mushrooms, sliced
1 carrot, shredded (optional)
garlic salt, to taste
1 jar pasta sauce
1/2 c (or more) Parmesan cheese, divided
Shredded mozzarella cheese

1. Preheat oven to 350 degrees. Lay a sheet of aluminum foil on counter big enough to cover a 9x13 pan, about 1 1/2 feet. Spray with cooking spray.
2. Cook noodles according to package directions. When cooked al dente (soft yet firm at the core), lay flat on aluminum foil to cool, overlapping or criss-crossing where necessary.

CHUNKY VEGETABLE VERSION:
3. Cook meat and onions in extra large skillet over medium to medium-high heat until meat is browned. Add garlic and cook 30 seconds. Add zucchini, yellow zucchini squash, mushrooms and carrots, if using. Sprinkle garlic salt on top of vegetables and stir, tasting and adding garlic salt until they taste good to you. This flavor will carry over in the end. Stir and cook until zucchini starts to turn translucent, about 5 minutes. Stir in pasta sauce. Add about a cup of warm water to the jar, replace the lid and shake to remove the rest of the sauce from the sides and add to skillet. Let sauce simmer 5 to 10 minutes, stirring occasionally

VEGETABLES-IN-SAUCE VERSION:
3. Cook meat and onions in extra large skillet over medium to medium-high heat until meat is browned. Add garlic and cook 30 seconds. Remove from skillet and set aside. Add zucchini, yellow zucchini squash, mushrooms and carrots, if using. Sprinkle garlic salt on top of vegetables and stir, tasting and adding garlic salt until they taste good to you. This flavor will carry over in the end.  Stir and cook until zucchini starts to turn translucent, about 5 minutes. Remove from heat; stir in pasta sauce. Add about a cup of cold water to the jar, replace the lid and shake to remove the rest of the sauce from the sides and add to skillet. Add contents of skillet to food processor or blender. Blend until as chunky as desired.

4. Add a little sauce to a 9x13 pan, just enough to coat bottom. Sprinkle Parmesan cheese evenly over sauce, at least 1/4 c. Layer 4 noodles, overlapping a little. Add 1/3 of remaining sauce and spread evenly over noodles. Sprinkle a handful of mozzarella cheese. Repeat noodles, sauce, cheese. Lay the last 4 noodles, the last of the sauce, and other handful or 2 of cheese. Then sprinkle remaining 1/4 c Parmesan cheese on top.
5. Use aluminum foil the noodles were on to cover 9x13 dish; bake covered in preheated oven 30 minutes. Remove foil and bake 15 minutes more, or until sauce is bubbling and cheese is completely melted.

CAN DO AHEAD: You can assemble the lasagna ahead of time (steps 1-4) and cover with aluminum foil; place in refrigerator. When ready to bake, preheat oven to 350 degrees. Bake, covered, 45 minutes. Remove foil and bake another 15 minutes or until sauce is bubbling and cheese is completely melted.

Cheese-Stuffed Turkey Meatballs

These are SOOOOO good, and I'm not especially a meatball person. The more I experiment with ground turkey, the more I love it! Give it the right seasonings, and it's as good as or better than ground beef! And without all the grease. :) My kids loved these even, and my husband was IN love. Serve over pasta or on toasted bread for a delicious meatball sandwiches OR serve as hors d'oeuvres, though you would want to cut down on the pasta sauce or use your own. Thank you, foodie77 on allrecipes.com! Makes about 28 large meatballs, so the recipe goes a long way.

Cheese-Stuffed Turkey Meatballs

2 lb ground turkey
3/4 c onion, diced
3 cloves garlic, minced
1 egg
3/4 c Italian-style breadcrumbs
1/2 c grated Parmesan cheese
1/2 c fresh parsley, chopped
3 Tbsp milk
1/4 tsp salt
1 tsp pepper
1 c shredded mozzarella or block cut into about 30 - 1/2" cubes*
1/4 c olive oil
2- 24 oz jars marinara sauce

1. Preheat oven to 375 degrees. Spray large baking sheet; set aside.
2. In large bowl, mix turkey, onion, garlic, egg, breadcrumbs, Parmesan cheese, parsley, milk, salt, and pepper until evenly blended. Form about 28 crude 1 3/4 - inch balls. Poke hole in each ball and add cheese; cover cheese with meat mixture and reform into a prettier ball. Place balls onto greased baking sheet and drizzle olive oil over each ball.
3. Bake in preheated oven 30 minutes, or until meat is no longer pink. Heat marinara sauce in saucepan over medium heat. Once sauce starts to simmer, add meatballs, turn heat to low and simmer about 5 minutes.

* You can use other cheese (I used mozz-cheddar blend and it was still fabulous) or take it out for a lower fat version.

Italian Sausage Ragout with Linguine

My husband L-O-V-E-D this pasta dish. But that's understandable since he loves sweet Italian sausage and bell peppers! I tweaked a recipe I found on allrecipes.com. The red pepper flakes give it a fun kick, though be mindful if serving children: most don't like the spicy kick. My kids don't like noodles but they love the sausage! Serves 6.

Italian Sausage Ragout with Linguine

1 - 13.25 oz package linguine pasta
1 Tbsp olive oil
1/2 lb sweet Italian pork sausage (2 large links), cut into 1/2 inch slices
1/2 onion, diced
3 cloves garlic, minced
1 large red bell pepper, chopped
1 small green bell pepper, chopped
1 -14.5 oz can diced tomatoes
1 c marinara sauce
1/2 c red wine or beef broth
1/2 c fresh parsley, chopped
1/4 tsp crushed red pepper flakes, if desired
 salt and pepper, to taste

1. Heat oil in large skillet or soup pot over medium-high heat. Add sausage pieces and cook until browned, about 5 minutes. Add onion and garlic; cook until onion is translucent, about 5 minutes. Stir in red and green bell peppers and cook 8 minutes more.
2. Add tomatoes, marinara sauce, red wine or broth, and parsley and red pepper flakes, if using; bring to a boil. Cover, reduce heat to low, and simmer for 30 minutes.
3. Meanwhile, cook pasta according to package directions. Drain well and set aside.
4. When sauce is done simmering, turn off heat and taste (making sure it's cooled off!). Season with salt and pepper and stir well until reaches desired flavor, being careful not to over-salt. Serve over cooked linguine noodles.

Balsamic Tomato and Basil Pasta

This tomato sauce is so yummy and flavorful, yet light and healthy. I had thirds, my kids loved it, and my husband--who doesn't love pasta--even "mmmmmm'ed" as he ate. It's also fast and easy, and uses mostly common ingredients! I just had to buy the tomatoes...mmmmm...it was so good. I served it with a link of Italian sausage, but it would be great with chicken or by itself. Serves 8.

Balsamic Tomato and Basil Pasta

1 lb pasta
1 Tbsp olive oil
1/2 small onion, diced
4 cloves garlic
6 vine-ripened tomatoes, diced, or 2-14.5 oz cans diced tomatoes
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1/4 c balsamic vinegar
1 c fresh basil leaves
1/4 c Parmesan cheese

1. Boil pasta according to package directions.
2. Meanwhile, heat oil in large skillet over medium-high heat. Saute onions 3 minutes; add garlic and cook 30 seconds more.
3. Add tomatoes, Italian seasoning, salt, pepper, vinegar and cover, turning heat to medium-low and simmer 10 minutes, or until tomatoes are soft enough to fall apart. Remove from heat.
4. Strain noodles. Chop basil leaves and add to tomato sauce. Add Parmesan cheese and strained noodles and mix well.

Easy Creamy Pasta Primavera

This recipe is very simple, easy and tastes great! You can serve with chicken, but I didn't even miss the meat because there are so many delicious vegetables. And you really can serve with any veggies you want! Serves 4.

Easy Creamy Pasta Primavera

8 oz dry pasta
1 envelope dry vegetable soup mix
1 1/2 c milk
2 tsp flour
1/4 c margarine
1/2 onion, diced
1 zucchini, washed and chopped
1 zucchini squash, washed and chopped
1 carrot, washed pealed and shredded
1 c mushrooms, sliced
1/2 tsp salt
1/4 c Parmesan cheese

1. Cook pasta according to package directions. Remove from heat, do not drain and set aside.
2. Meanwhile, mix milk and soup in a small bowl and microwave for 2 minutes. Stir in flour and set aside.
3. Melt butter in a large saucepan. Add onion, zucchini, zucchini squash, carrot, and mushrooms. Cook, stirring occasionally, until vegetables are tender, 5 to10 minutes. Sprinkle with salt and stir. Add milk mixture and bring to a boil. Reduce heat and simmer 10 minutes. Stir in cheese.
4. Drain pasta well and toss with sauce.

Easy Pesto

This pesto sauce is super tasty, my boys LOVED it! Granted I did call it "space noodles from Mars," which may have added to their appeal. They ate every last noodle. :) Toss with cooked, diced chicken or alongside baked chicken breasts. This recipe is super tasty! Serves 4.

Easy Pesto

8 oz uncooked noodles of your choice
1/4 c toasted almonds or pine nuts*
3 cloves garlic
3 Tbsp Parmesan cheese, grated
squirt of lemon juice
1 1/2 c fresh basil leaves
1/4 c olive oil
1/4 c water
1/8 tsp nutmeg
salt and pepper, to taste

1. Cook noodles according to package directions.
2. Meanwhile, add nuts, garlic, cheese, lemon juice, basil leaves, olive oil, water, and nutmeg to food processor or blender. Process until well blended and no large chunks remain, scraping sides with spatula as needed. Add salt and pepper and blend, tasting as you go, until it attains desired flavor. Coat noodles and serve immediately.

* If using raw nuts, toast them in a skillet over medium heat until turn darker; just slightly toasted. Usually takes 5 to 10 minutes.

Italian Baked Penne

My sister sent me this message months ago. I tried it a few days ago..and I'm SO glad!! It's the BEST baked pasta dish I've had HANDS DOWN! So full of veggies and so tasty! Give it a try. This feeds about 2,000 people. :) Or 8-10.

Italian Baked Penne

1 13.25 oz package penne noodles
1 lb ground turkey or ground turkey sausage
1 c onion, chopped
3 garlic cloves, minced
3 Tbsp fresh basil, chopped
8 oz mushrooms, sliced
1/4 tsp black pepper
1 1/2 tsp Italian seasoning
3 Tbsp fresh basil, chopped
1 can Italian style diced tomatoes
2 cans crushed tomatoes
1/2 tsp salt
3 c raw spinach, chopped
8 oz mozzarella cheese, shredded
1 c Parmesan Cheese

1. Preheat oven to 425 degrees. Lightly grease 9x13 baking dish; set aside.
2. Cook pasta according to package directions; drain and set aside.
3. In a extra large skillet over medium-high heat, cook ground turkey, onion, and garlic until turkey is no longer pink. Add pepper, Italian seasoning, fresh basil, mushrooms, and tomatoes; simmer 6-8 minutes. Add salt and simmer 2 minutes more.
4. Add cooked pasta to sauce and mix well. Add spinach, cheese, and 1/3 c of the Parmesan cheese; blend well. Add mixture to 9x13 baking dish. Sprinkle remaining 2/3 c Parm cheese on top.
5. Bake 15 minutes, or until Parm cheese is melted. Serve warm.

Fresh Tomato and Basil Pasta and Chicken

This is such a light, tasty tomato sauce! I love it. Toss with any pasta of your choice and wa-la! You've got an easy, delicious Italian meal you can say you made from scratch! Serves 4.

Fresh Tomato and Basil Pasta and Chicken

14 oz uncooked pasta
1 Tbsp olive oil
6 large, ripe tomatoes, seeded and chopped
4-6 garlic cloves, minced
4 Tbsp fresh parsley, chopped
4 Tbsp fresh basil, chopped
1 tsp sugar
1 tsp salt
1/2 tsp ground pepper
3 tsp olive oil
4 boneless, skinless chicken breast halves
4 Tbsp lemon juice
1/2 c Parmesan cheese

1. Cook pasta according to package directions. Drain and set aside.
2. In large skillet, heat 1 Tbsp of oil over medium-high heat. Add tomatoes, garlic, parsley, basil, sugar, salt, and pepper; stir constantly until bubbly; simmer on medium-low heat for 15 minutes.
3. Meanwhile, pound chicken breast halves to 1/2" thickness. Sprinkle both sides with salt and pepper to taste. In second large skillet, heat 3 tsp olive oil over medium-high heat. Add chicken and sear until browned on both sides and no longer pink inside, about 5 minutes per side.
4. When tomato sauce is ready, add lemon juice and simmer 1 minute more. Toss cooked noodles in sauce. Sprinkle Parmesan cheese evenly over top. Place chicken over noodles and serve warm.