Please Cheese Me Mac & Cheese

Ingredients:
6 cups (about 24 oz.) frozen Green Giant Cauliflower & Cheese Sauce
2 cups uncooked Ronzoni Healthy Harvest Whole Wheat Blend Rotini Pasta(or another whole-wheat or whole-wheat-blend pasta)
3 wedges The Laughing Cow Light Original Swiss cheese
Optional: salt and black pepper, to taste
Directions:
Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. Cover and microwave for 12 - 16 minutes, until sauce has melted and cauliflower is hot.
Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Set aside. Unwrap cheese wedges and place in a small microwave-safe dish. Microwave for 30 seconds. Stir until smooth, and then add to the bowl.
Mix thoroughly, ensuring that the Laughing Cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. If you like, season to taste with salt and pepper. Enjoy!

http://www.hungry-girl.com/newsletters/raw/1298Source: 

Chicken Tetrazzini

3 cups diced chicken
1 1/2 lb. Velveeta cheese
1 sm. can mushrooms
1 sm. onion, diced
1 (12 oz.) pkg. spaghetti
4 c. chicken broth
1/2 c. flour
4 T. butter
1/3 c. dry sherry
2 chicken bouillon cubes

Saute onion and mushrooms in margarine. Add flour, broth and bouillon cubes and cook to make a white sauce. Add cheese and cook (stirring) until cheese melts. Add sherry. Cook spaghetti and drain. Add spaghetti and chicken to white sauce. Put in greased casserole dish. Bake 1 hour at 325 degrees.

Note: This freezes well, but allow extra time to cook. It should be bubbly and hot all the way through.

Meatballs & Sauces

2 lb. ground beef
1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/4 cups water
2 eggs

HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.)

TIPS:

Tomato-Basil Cream Sauce
Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Creamy Brown Gravy
Mix 1 jar (12 oz.) beef gravy, 1/2 cup Sour Cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

How to Freeze Meatballs
Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

Source: kraftfoods.com

Angel Chicken

4 oz. cream cheese, softened
1 can condensed cream of mushroom soup
1/4 cup Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley

BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Source: kraftfoods.com

Vegetarian Penne

INGREDIENTS
2 cups uncooked penne or medium tube pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream

DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

Source: http://allrecipes.com/Recipe/Vegetarian-Penne/Detail.aspx

Chuck's Favorite Mac & Cheese

1 8 oz pkg elbow macaroni
1 8 oz pkg shredded sharp Cheddar cheese
1 12 oz container small curd cottage cheese
1 8 oz container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

Bake 30 to 35 minutes, or until top is golden.

Source: http://allrecipes.com/Recipe/Chucks-Favorite-Mac-and-Cheese/Detail.aspx

Light Fettuccine Alfredo

1 T. butter
2 cloves garlic, minced
2 T. cream cheese
1 1/3 cup milk
1 T. flour
1 cup grated Parmesan cheese

Melt butter over medium heat. Add garlic and cook 1 min. Stir in flour. Gradually add milk, stirring with whisk until blended. Cook 7 minutes, or until thick and bubbly, stirring constantly. Stir in cream cheese and cool for 2 min. Add Parmesan, stirring until cheese melts. Toss with 4 c. cooked fettuccine. Serve immediately.

Campanelle pasta with tomatoes and feta

8 ounces campanelle pasta (trumpet shaped or fusilli spiral shaped can be used)
6 T EVOO
6 green onions chopped (about 1 cup)
3 Large garlic cloves (minced)
1 pint whole cherry tomatoes
1 pint whole grape tomatoes
5 cups (loosely packed) agrugula
1 1/2 cups crumbled feta cheese (about 7 oz)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occaisionally

Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic and all tomatoes. saute until tomatoes gegin to soften and collapse (about 7 minutes). Sprinkle with salt and pepper.

Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining 3 tablespoons of olive oil; toss until arugula begins to wilt.

Season to taste with salt and petpper. Transfer pasta to plates and sprinkle with feta cheese.

Rachael Ray's "You Won't Be Single For Long" Vodka Cream Pasta

1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic , minced
2 shallots , minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta , such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil , shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

Source: Rachael Ray!

Chicken Parmesan

4 chicken breasts, pounded THIN
1 egg, beaten
Italian bread crumbs
Shredded Parmesan cheese
4 thick slices Mozzarella cheese
1 jar pasta sauce
Olive oil
Pasta

Pound out chicken to about 1/2 inch thickness (I, then, cut the piece in half). Dip in egg, then bread crumbs (coat liberally). Heat oil in large skillet at medium. Add chicken and brown; 3 minutes on each side.

Pour half the pasta sauce in a 9x13 pan. Place chicken on top. Pour remaining sauce over chicken. Top the chicken with Parmesan and Mozzarella cheese. Bake at 350 for 20-25 minutes.

Cook pasta. When chicken is done, serve on top bed of pasta.

Alfredo Pasta Bake

Ingredients:
8 oz pasta, cooked and drained
2 cups broccoli florets
1 cup mushrooms
1.5 cups chicken, cooked and shredded or diced
1 jar alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 Tbls butter

Directions:
Preheat oven to 350 degrees
Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce.
In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined.
Place mixture into baking dish and top with mozzarella and Parmesan cheese.

Cut the butter into small pieces and scatter on top of the cheese.

Bake for 20 minutes or until cheese is hot and bubbly.

Source: http://amberskitchen.blogspot.com/2007/11/alfredo-bake.html

Cavatelli

1 (16 oz.) pkg. cavatelli pasta 1/4 tsp. ground oregano
1/2 sm. onion, minced 1/4 tsp. dried minced garlic
1 lb. ground Italian sausage 1/2 tsp. salt
2 jars pasta sauce with meat 1/4 tsp. pepper
1 pkg. sliced pepperoni 1/4 tsp. onion powder
3 c. grated Mozarella cheese 1/8 tsp. basil

In large skillet, brown sausage and onion; drain excess grease. Add meat sauce to skillet, along with the oregano, garlic, salt, pepper, onion powder, and basil. Stir until well blended. Let simmer on low heat for at least 20 minutes. Cook cavatelli pasta, but cut the suggested cooking time by about 2 to 3 minutes to achieve the right tenderness. Don't overcook. Drain cooked pasta; return to kettle and pour in combined meat sauce/sausage/spice mixture. Blend thoroughly, gently coating the pasta. Fill the pasta mixture into large 9X13X2 inch baking dish. Top with pepperoni and cheese. Cover with foil and bake at 350 degrees for 60 minutes. Remove foil and cook another 15 minutes, or until cheese is completely melted and a light golden brown.

Four Cheese Macaroni

Prep time: 25 Min
COOK TIME : 35 Min
READY IN 1 Hr
6 SERVINGS

INGREDIENTS

1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Paula Deen's Goulash

1 pound lean ground beef
1 large yellow onions, chopped
1 1/2 cloves garlic, chopped
1 1/2 cups water
1 (15-ounce) cans tomato sauce
1 (15-ounce) cans diced tomatoes
1 tablespoons Italian seasoning
2 bay leaves
1 1/2 tablespoons soy sauce
1/4 tsp. garlic powder
1/4 tsp. ground pepper
1/2 tbs. seasoned salt
1/2 tablespoon seasoned salt
1 cup elbow macaroni, uncooked

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, garlic powder, pepper, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Pasta with Fresh Tomato Sauce

Pasta with Fresh Tomato Sauce

INGREDIENTS

1 (16 ounce) package dry pasta of your choice
8 roma (plum) tomatoes, diced
1/2 cup Italian dressing
1/4 cup finely chopped fresh basil
1/4 cup grated Parmesan cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

SOURCE: http://allrecipes.com/Recipe/Pasta-with-Fresh-Tomato-Sauce/Detail.aspx?strb=1