#3782 - Spaghetti Pie

(by Shirley McNevich)

Crust: 7oz. raw spaghetti; 1 egg; 1/3 cup grated Parmesan cheese

Filling: 1lb. ground chuck; 1 tsp. salt; 1/2 tsp. pepper; 1/2 cup chopped green bell peppers; 1/2 cup chopped onions (more if you wish); 1 - 14oz. jar chunky pasta sauce (room temperature)

Topping: 1 cup shredded mozzarella cheese (more if you wish)

Cook spaghetti in salted water according to box directions--drain but DO NOT RINSE. In a large bowl add the egg--beat. Add Parmesan cheese--stir well. Add the drained spaghetti--toss to coat. Grease a 9" deep dish pie plate. Spread the spaghetti mixture over the bottom and up the sides of the greased pie plate. In a skillet over medium heat add the ground chuck, salt, pepper, green bell peppers and chopped onions--cook/stir until beef is browned. Drain off any grease, then add the pasta sauce--stir well. Spread the beef mixture over the spaghetti mixture. Spread the shredded mozzarella cheese over the top. Bake at 350 degrees 25-35 minutes or until hot. Cool for a few minutes, then slice and serve in pie shaped wedges.

#3425 - Pepperoni Spaghetti Casserole

(by Shirley McNevich)

1lb. raw spaghetti
1lb. ground Italian sausage
pepperoni slices (cut into bite sized pieces)
26oz. pasta sauce
grated Parmesan cheese
1 - 8oz. bag Kraft Italian 3 Cheese Blend

Break the raw spaghetti in half, cook the spaghetti in salted water according to box directions, then drain but DO NOT RINSE.  Grease a 9 x 13 glass baking dish. Spread the drained spaghetti in the baking dish. In a skillet over medium heat add the ground Italian sausage--cook/stir until meat is browned. Spread the sausage evenly over the spaghetti. Pour the pasta sauce all over the top. Place a layer of pepperoni pieces all over the pasta sauce. Sprinkle the cheese blend all over the top. Sprinkle Parmesan cheese over the three cheese blend. If you wish, spread more pepperoni pieces over the top of the cheese. Rip off a large piece of foil and spray it with Pam. Place the foil (Pam side down) over the casserole. Bake at 350 degrees for 35 minutes, remove the foil, return to oven and bake 15-20 minutes longer or until cheese is melted and browned. Optional: if you want the pepperoni to be crispy, you can cook it slightly in the skillet after you remove the Italian sausage.

#2973 - Skillet Pasta and Beans

(by Shirley McNevich)

6oz. dry spaghetti OR fettuccini (cooked and drained according to box directions--do NOT rinse)
1 cup small broccoli florets
1 - 15oz. can Italian diced tomatoes
1 - 15oz. can cut yellow string beans (drained)
2 cups cooked chicken OR turkey (cut into bite sized pieces)
Parmesan cheese for sprinkling

Cook pasta according to box directions--add the broccoli during the last 3 minutes of cooking, then drain the pasta/broccoli but do NOT rinse. In a large skillet add the Italian diced tomatoes and the drained yellow string beans--cook/stir over medium heat until boiling. Once boiling, reduce heat to low and cook uncovered for 2-3 minutes. Add the chicken/turkey pieces--cook/stir until meat is hot. Add the drained pasta/broccoli to the tomato mixture--cook/stir until pasta is hot. Serve with Parmesan cheese.

#2856 - Vegetable Primavera

(by Shirley McNevich)

1/4 cup butter
1 envelope Lipton recipe secrets vegetable soup
2 TBSP grated Parmesan cheese + extra for sprinkling
1 1/2 cups milk
1 1/2 tsp. flour
8oz. of linguine OR spaghetti (cooked and drained according to package directions--do NOT rinse)

In a saucepan over medium heat add butter--melt. Add soup mix and flour--stir. Slowly add milk--cook/stir until boiling, then turn heat back to simmer. Simmer and stir until vegetables are tender and mixture thickens. Remove from heat--add 2 TBSP Parmesan cheese--stir to mix. Pour the sauce over the drained pasta--toss to coat. When serving, top with extra Parmesan cheese if you wish.

#2636 - Skillet Pasta

(by Shirley McNevich)

6oz. dry spaghetti (or other pasta)
1 cup broccoli floret pieces
1 - 15oz. can Italian style diced tomatoes
1 - 15oz. can wax beans (drained)
2 cups cooked chicken pieces
shredded mozzarella cheese

Cook pasta according to box directions, adding broccoli during the last 3 minutes of cooking time--drain but do not rinse. In a skillet add diced tomatoes and drained wax beans--cook/stir over medium heat until boiling. Once boiling, reduce heat to simmer. Add chicken pieces--cook/stir until chicken is hot. Spread the pasta mixture on a large serving plate, then pour the tomato mixture all over the pasta. Sprinkle mozzarella cheese all over the top when serving.

#373 - Cheesy Chicken

(by Shirley McNevich)

4 small boneless skinless chicken breast halves
1 - 15oz. can chunky Italian style tomato sauce
6 oz. Velveeta cheese, cut into pieces
8 oz. spaghetti, cooked and drained

Spray a large skillet with Pam. Add chicken; cook on medium heat 2 minutes on each side. Reduce heat to low. Stir in tomato sauce and cover. Simmer 10 minutes or until chicken is cooked.
Add Velveeta cheese and cover. Cook on low heat until cheese is melted. Serve over the hot cooked spaghetti.