Alfredo sauce, Italian seasoning and sun-dried tomatoes give an old classic an update with Italian flair. Buttered bread crumbs on top add the perfect crunch to contrast with this creamy bake.
- 1/3 cup seasoned dry bread crumbs
- 1 tablespoon butter, melted
- 4 cups hot cooked farfalle (bow tie) pasta (from about 8 ounces dry)
- 1 can (5 ounces) tuna in oil , drained
- 1 cup frozen green peas, thawed
- 1/2 cup chopped sun-dried tomatoes
- 1/2 teaspoon Italian seasoning, crushed
- 1 jar (14.5 ounces) Roasted Garlic Parmesan Alfredo Sauce or Artisan Three Cheese Alfredo Sauce
- Set the oven to 350°F. Stir the bread crumbs and butter in a small bowl.
- Stir the farfalle, tuna, peas, tomatoes, Italian seasoning and sauce in a 2-quart round casserole. Sprinkle with the bread crumb mixture.
- Bake for 30 minutes or until the tuna mixture is hot and bubbling and the bread crumb mixture is golden brown.
This is easy to prepare in advance and keep in the fridge until ready to bake. It can also be frozen unbaked and partially thawed overnight in the refrigerator before baking.
- 1 pound spaghetti or angel hair pasta
- 2 tablespoons olive oil, divided
- 1 pound lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoons black pepper
- 4 cups prepared pasta sauce (use your favorite bottled variety or prepare your own)
- 2 cups creamed cottage cheese
- 1 cup Parmesan cheese, grated
- 2 cups grated Mozzarella cheese
- In a large pot of salted boiling water, cook pasta until slightly underdone. Drain and rinse. Toss pasta with 1 tablespoon olive oil and set aside.
- Heat the remaining tablespoon of oil in large skillet over medium-high heat. Add the ground beef and onion and cook until meat is browned. (Use a potato masher to break up the lumps of meat while sautéing.) Add the garlic, salt and pepper. Sauté another minute. Stir in the pasta sauce.
- Spray 9″ x 13″ deep-dish casserole with cooking spray.
- Cover bottom with a layer of meat sauce (about half).
- Spread cottage cheese over sauce.
- Add the pasta and spread evenly in pan.
- Spoon remaining sauce over entire dish.
- Sprinkle surface with Parmesan cheese and top with mozzarella
- Cover and bake at 350° for 30 minutes.
- Uncover and bake for 10 minutes longer or until cheese is melted and bubbly.
A quick and easy meal that is perfect at the end of a long day.
- 1/2 lb uncooked medium pasta shells
- 1 can (14.5 oz) fire roasted diced tomatoes, undrained
- 1 can (10 oz) mild enchilada sauce
- 2 cups water
- 1 bunch thinly sliced green onions, greens and whites separated
- 2 teaspoons chili powder
- 1 can (15 oz) black beans, drained, rinsed
- 1 can (11 oz) whole kernel sweet corn, drained
- 2 cups finely chopped deli rotisserie chicken
- 2 cups shredded sharp Cheddar cheese (8 oz)
- Chopped fresh cilantro, lime wedges and sour cream, if desired
- In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
- Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
- Top with green onion greens. Serve with cilantro, lime wedges and sour cream. Or ignore the cilantro because you think it tastes like salt.
I have made this a few times now and the family loves it. There is nothing better than coming home from a long cold day and smelling this and knowing that dinner is ready to go.
- 36 Cheddar Perogies
- 4 cups chicken broth
- 1 8 oz. block cream cheese
- 1 cup shredded cheddar cheese
- 1 pound farmers sausage – sliced
- salt & pepper to taste
- Combine all ingredients in your crockpot. Cook on high 3-4 hours, or on low 6 hours.
- Serve with a fresh green salad and crusty bread.
We love lasagna around here. It has long been a Cooper family favorite. This is a different Mexican version of the long time classic. Hope you enjoy it.
- 1 pound ground beef
- 1 package taco seasoning mix
- 1/2 cup water
- 1 1/2 cups salsa (medium or hot)
- 1-14 oz / 398 ml can re-fried beans
- 1-12 oz / 341 ml can corn (or 1 can black beans, drained and rinsed)
- 2 cups shredded Mexican cheese blend (Cheddar and Monterey Jack)
- 6-8 flour tortillas (ten inch)
- Place ground beef in a deep skillet.
- Cook over medium high heat until evenly brown.
- Drain, then season with taco seasoning and add water. Simmer for 10 minutes.
- Add salsa, refried beans and corn; heat through.
- Place about 1/3 cup of meat mixture in the bottom of a round baking dish…quiche pan, cast iron skillet, or round casserole dish.
- Place 1 tortilla at bottom of dish.
- Add a layer of meat mixture (about 2/3 cup); sprinkle with a layer of cheese.
- Continue alternating tortilla, meat mixture and cheese…ending with a thin layer of meat mixture.
- Cover and bake at 350°F for 30 minutes.
- Top with a layer of cheese.
- Bake uncovered for an additional 10 minutes or until cheese is melted.
- Let stand several minutes before serving.
Garnish with olives, guacamole, tomatoes, shredded lettuce and sour cream…as desired.