1.5c uncooked ziti
1 pkg. (9oz.) spinach leaves
1 lb. chicken cut into pcs.
1tsp. basil leaves
1 jar (14.5oz.) spaghetti sauce
1 can (14.5oz.) diced tomatoes, drained
2 oz (1/4 of 8oz. pkg.) cream cheese
1c. mozarella cheese
2 TB. parmsesan cheese
Cook pasta – 1 min before it’s done, add spinach leaves. Drain.
Cook chicken and basil in skillet until done
Add pasta sauce and tomatoes – bring to boil
Simmer 3 mins.
Stir in cream cheese. Toss into pasta & spinach.
Toss in 1/2c. mozarella
Pack into baking dish
Bake 20 mins
Sprinkle in parmesan and remaining mozarella
Bake at 375 – covered lightly – for 15 minutes. Remove foil for last 5 minutes.
This makes 4 entrees, each entree contains 4 servings.
1 (48oz) container cottage cheese (6 cups)
2 eggs, lightly beaten
3 cups shredded mozzarella cheese (about 12oz.)
1 cup shredded parmesan cheese
1/2tsp. black pepper
2 (8oz.) boxes manicotti shells (12-14 shells in each box – UNCOOKED)
12 cups spaghetti sauce (I just cheated and used big cans of Hunt’s Traditional, if you want the ‘red sauce’ recipe from the book, let me know)
1. Mix cottage cheese, eggs, mozzarella, Parmesan, salt and black pepper in a lg. bowl. With your fingers (or a spoon…fingers were easier) stuff filling into shells.
2. Spread 1/2 cup of sauce in bottom of dish. Place 6-7 shells in each dish. Divide remaining sauce evenly over manicotti. Wrap entirely in foil, plastic wrap, and another layer of foil. Label & freeze.
1. Thaw one entree in refrigerator or bake it straight from the freezer.
2. Preheat oven to 350.
3. Remove plastic wrap and foil. Place in baking dish and cover with foil.
4. Bake for 45 mins if thawed, 1 hour if frozen.
5. Remove foil and continue baking until noodles are tender.
12 oz. Italian or pork sasuage or ground beef
1 cup chopped onion (1 lg.)
2 cloves garlic, minced
1- 14.5oz. can diced tomatoes, undrained (I usually omit and add 2 cans tomato sauce b/c we don’t like chunks)
1- 8oz. can tomato sauce
1 tbls. dried Italian seasoning, crushed
1 tsp. fennel seeds, crushed (optional)
1/4 tsp. black pepper
6 dried lasagna noodles
1 beaten egg
1- 15oz. container ricotta cheese OR 2 cups cream-style cottage cheese, drained
1/4 cup grated parmesan cheese
6oz. shredded mozzarella cheese
Grated parmesan cheese
For sauce, in a lg. saucepan, cook meat, onion & garlic until meat is brown. Drain.
Stir in tomaoes, tomato sauce, Italian seasoning, fennel seeds, (optional), and pepper into meat mixture. Simmer, covered, for 15 mins., stirring occasionally.
Meanwhile, cook noodles for 10-12 mins. or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
For filling, combine egg, ricotta and 1/4 cup parmesan cheese. Set aside.
Spread about 1/2 cup of sauce over bottom of a 2 quart rectangular baking dish. Layer half the noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining sauce and half the mozzarella cheese. Repeat layers. If desired, sprinkle with additional cheese on top.
Place dish on a baking sheet at 375 for 30-35 mins or until heated through. Let stand for 10 mins before serving.
Make ahead directions: Prepare as above through step 5. Cover unbaked lasagna; chill for up to 24 hours. Bake covered at 375 for 40 mins. Uncover & bake for 20 mins or until heated through. Let stand 10 mins.
1lb. ground beef
4-5 cups spaghetti sauce (depending how firm or juicy you want the lasagna)
24oz. container cottage cheese
8-10 lasagna noodles, UNCOOKED
2-3 cups mozzarella cheese
Combine beef and sauce
Combine egg & cottage cheese
Layer half the beef mixture, the dry noodles, the cottage cheese mixture and mozzarella in slow cooker.
Cook on high 4-5 hours OR on low 6-8 hours
1lb. Ground beef, browned
32oz. jar spaghetti sauce
OR jar of sauce with meat 😉
8oz. bag, cruly edged noodles, COOKED, or cut up & cooked
16oz carton cottage cheese
8oz shredded mozzarealla cheese
Parmesan cheese to taste
Combine noodles, cottage cheese and mozzarella cheese
Layer beef/sauce mixture, followed by half of the noodle mixture
Repeat layers, ending with beef sauce mixture
Sprinkle with Parmesan cheese
Cook on low 3-4 hours
This casserole can be prepared ahead, covered and refrigerated overnight. Bake as directed except increase the covered baking time to 1 hour.
12 ounces rotini pasta, uncooked
2 medium zucchini, coarsely chopped (about 2 cups)
2 garlic cloves, pressed
1 jar (48 ounces) spaghetti sauce
1 t. dried basil leaves
2 ounces (1/2 cup) fresh parmesan cheese, grated
2 cups (8 ounces) shredded mozzarella cheese
Preheat oven to 375.
Cook Pasta according to package directions, drain.
Chop zucchini, press garlic, and mix together with spaghetti sauce and basil.
Grate the parmesan cheese.
In a 9X13 pan, layer one third of the spaghetti sauce mixture, half of the pasta, one third of the spaghetti sauce mixture and half of each of the cheeses. Repeat layers with the remaining pasta, sauce and cheeses; cover with aluminum foil.
Bake 45 minutes, uncover and continue baking 5 minutes.
12oz. pkg. of macaroni noodles
2 cups milk
2 tbls. melted butter
2.5 cups shredded cheddar cheese
salt & pepper to taste
**Bowers Small Group – for Thanksmas recipe – see bottom notes**
Preheat oven to 350
Grease 2 qrt. dis
Boil macaroni until half-cooked (about 5 minutes)
Whisk eggs and milk; add melted butter and cheese – Stir well
Place macaroni in dish
Pour egg & cheese mixture over macaroni – stir well
Press mixture evenly into dish
Bake uncovered for 30-40 mins (until golden brown)
Small group –
I triple this for Thanksmas –
6 cups milk
1/4 cup & 2 tbsp. melted butter
7.5 cups cheese
…you’re welcome 😉