{sundried tomato pasta}

This recipe was so good and even our boys liked it. Brett and I both thought it tasted like something you would get at Macaroni Grill or Carraba's, but it was also really easy to make. A friend from work had a link on her blog to it on this blog.

6 cups cooked farfalle pasta
2 Tbs - 1/2 cup butter (as much or as little as you'd like--I used 1/4 c. and that was good)
3 cloves garlic, minced (I used the already minced garlic you find in the jar near the seasonings in the baking aisle, 1 tsp. of that = 1 clove minced)
1 can condensed cream of chicken soup
3/4 cup milk
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cooked skinless, boneless chicken breasts, cut or shredded into bite-size pieces
Approx 1/3 cup sun-dried tomatoes, drained* (the person I got the recipe from suggests putting them in a food processor with a little bit of milk instead of using them whole and I think I will do this next time, but this time I chopped them up as much as I could)
4 tablespoons grated Romano cheese (I used shredded parmesan cheese because that's what I had and that worked well)

First, start boiling chicken until cooked through, then shred when done. In a large pot with boiling salted water cook farfalle pasta until al dente. Drain. Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt, and pepper. Let simmer for 2 to 3 minutes. Add chicken pieces and hydrated sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Romano cheese. Toss cooked and drained pasta with sauce.

{italian pasta bake}

Nicole and I were talking about how it has been a long time since anyone has posted on here. I thought I'd start sharing some quick and easy recipes since that is what I've been looking for lately.

Italian Pasta Bake
1 lb. ground beef
3 c. penne or rotini pasta, cooked, and drained
1 jar spaghetti sauce (26-28 oz.)
3/4 c. grated parmesan cheese
1 (8 oz.) pkg. mozzerella cheese

Cook pasta according to package directions. Brown meat in large skillet, then drain. Stir in cooked pasta, 1/2 c. of the parmesan cheese. Spoon into 13x9 in. baking dish. Top with mozzerella cheese and 1/4 c. parmesan cheese. Bake at 375 degrees for 20 minutes.

*from Kraft Dinner on Hand dinner idea book

stuffed jumbo pasta shells

1 jar spaghetti sauce of choice (or make your own)
½ - 1 lb meat of choice, cooked (optional; I don’t usually use meat)
1 box Jumbo Pasta Shells

CHEESE FILLING
2 lbs. ricotta or cottage cheese
½ lb. mozzarella cheese, grated
2 eggs
½ c. parmesan cheese, fresh & grated
1 tsp. salt
¼ tsp. pepper
1 tsp. parsley

Preheat oven to 350.

Prepare pasta shells:
Bring water to boil in large pot.
Add pasta, then boil approx. 15 minutes.

Prepare cheese filling:
Beat eggs.
Add ricotta, mozzarella, and parmesan cheeses.
Mix in seasonings.

Mix spaghetti sauce and meat together.
Using a large casserole dish, pour about ½ sauce mixture in bottom.
Stuff pasta shells with cheese filling and fill the dish with them.
Pour remaining sauce over the shells.

Cover with foil and bake for approximately 45 minutes.
Enjoy!

I got this recipe from my mom. I made it last month and it turned out delicious. I use ricotta cheese b/c it tastes so much better than cottage cheese. I think there was enough cheese filling for a second box of pasta shells. I made a second pan, and instead of baking it I froze it. Then we pulled it out the other day and baked it for dinner at 350 for about an hour and a half. It was still delicous and made for a great quick meal with no work!