#3408 - Baked Chicken Penne Pasta

(by Shirley McNevich)

24oz. raw penne pasta
2 TBSP olive oil
2lbs. boneless/skinless chicken breasts
salt/pepper (for the chicken)
12oz. frozen broccoli (thawed and drained)
32oz. Alfredo sauce
2 cups shredded mozzarella cheese

Cook the penne pasta according to box directions, then drain the pasta and put the drained pasta back in the pot. Salt and pepper both sides of the chicken, then cut the chicken into bite sized pieces. In a skillet over medium heat add the olive oil and the chicken pieces--cook/stir until chicken is done. Add the chicken pieces and drained broccoli to the drained pasta. Add the Alfredo sauce to the pasta mixture--stir to mix. Spread the whole mixture into a greased 9 x 13 glass baking dish. Sprinkle the mozzarella cheese all over the top. Bake at 350 degrees for 20-25 minutes or until mixture is hot and cheese is melted.

#2569 - Skillet Parmesan Noodles

(by Shirley McNevich)

2 cups dry medium egg noodles
1 1/2 lbs. ground chuck
1 small onion (chopped)
1 tsp. salt
1/2 tsp. pepper
2 TBSP water
1 cup alfredo sauce (more if you wish)
1 - 14oz. can cut green beans (drained)
1/4 cup chopped red sweet bell pepper
Parmesan cheese

Cook noodles according to bag directions--drain but do not rinse. In a skillet add ground chuck, chopped onions, chopped red bell pepper, salt and pepper--cook/stir until meat is browned, then drain off the fat. Add drained noodles, water, alfredo sauce and drained green beans--cook/stir until mixed and hot. Top with Parmesan cheese.

#2535 - Mixed Vegetable Pasta

(by Connie [Fritz] Benner - friend)

1 - 16oz. box penne pasta
1 - 12oz. bag frozen mixed vegetables
1 jar Ragu cheesy alfredo sauce

Cook mixed vegetables according to bag directions--drain. Prepare pasta according to box directions--drain but do not rinse. In a saucepan over low heat add alfredo sauce--cook/stir constantly until hot (be careful because it will burn easily). In a large bowl add drained vegetables, drained pasta and hot alfredo sauce--stir until mixed.

#2141 - Four Cheese Ziti

(by Susan Sheaffer - friend)

1lb. ziti pasta (cooked and drained according to box directions)
2 - 10oz. cartons refrigerated alfredo sauce
1 cup sour cream
2 beaten eggs
1 - 15oz. ricotta cheese
1/2 cup Parmesan cheese
1/4 cup Romano cheese
2 cups shredded mozzarella cheese

In a bowl add drained pasta, sour cream and both cartons of alfredo sauce--stir until mixed. Spread half of the pasta mixture into a greased 9 x 13 glass baking dish. In a bowl add beaten eggs, ricotta cheese, Parmesan cheese and Romano cheese--stir until mixed. Spread half of the cheese mixture over the pasta in the dish. Spread the rest of the pasta mixture over the cheese layer. Spread the rest of the cheese mixture over the top. Spread the mozzarella cheese all over the top. Bake covered at 350 degrees for 30 minutes, remove cover and bake 30 minutes longer.