Ravioli Lasagna

Easy lasagna ready in less than an hour. I really like the use of frozen ravioli in this recipe.

Ravioli Lasagna

1lb. ground beef or spicy sausage

1 jar spaghetti sauce

1 pkg (25 oz) frozen sausage/cheese lasagna

1 1/2 cups shredded mozzarella cheese

Cook beef. Drain and set aside. Layer 1/3 of the sauce in bottom of 9 by 13 pan. Top with 1/2 of the meat, 1/2 of the ravioli and 1/2 cup cheese. Repeat layers- ending with cheese on top. Cover and bake @ 400 degrees for 40-45 minutes or until heated through and bubbly.

Cajun Chicken Pasta

My cute Sister passed this recipe along to me- definitely a keeper. This for about 2 large servings, but can easily be doubled. If you like a little more spice you can add more Cajun seasoning or even some red pepper flakes. I also make this with the veggies steamed and then add them into just my portion since my family is picky. The sauce is so yummy you'll want to lick your plate clean!

Cajun Chicken Pasta

4 oz. linguine pasta

2 skinless, boneless chicken breasts, sliced

2 tsp Cajun seasoning

2 Tb butter

1 green pepper, sliced

6 mushrooms, sliced

1 green onion, chopped

1 cup heavy cream

1/4 tsp lemon pepper

1/4 tsp salt

1/4 tsp basil

1/8 tsp garlic powder (I double this)

1/8 tsp ground black pepper

1/4 grated Parmesan cheese

Cook pasta to directions. Drain and set aside. Place chicken and Cajun seasoning in a Ziploc bag and shake to coat. In a large skillet over medium heat, brown the chicken in butter until cooked through (7-10 min.) Add veggies and saute for 2-3 minutes or until crisp-tender. Reduce heat. Add cream, basil, lemon pepper, garlic powder and pepper. Heat through. Add the cooked linguine. Toss and heat through. Sprinkle with cheese. 

{Mmmm. Maybe dice up a fresh tomato and sprinkle on top. I also think this would be really good with shrimp instead of the chicken.}

Chicken Alfredo Manicotti

I found this recipe at allrecipes.com, one of my favorite places to find yummy things. It turned out great and is definitely a keeper! I served it with steamed green beans, garlic bread and a green salad (with tomatoes out of my garden!).

Chicken Alfredo Manicotti

3 boneless, skinless chicken breasts, cut into bite sized chunks

1/2 C. white vinegar

1/2 C. olive oil

1 clove garlic, crushed

Marinate chicken in Ziploc bag for at least 30 minutes.

Drain. Saute in olive oil until no longer pink. Drain and set aside.

1 box manicotti noodles (I used the large shells. Easier to stuff.)

Cook to package directions then set aside.

6 Tb butter

2 C. heavy cream

1/4 tsp nutmeg

1 tsp pepper

1 1/2 C. grated Parmesan cheese

1 tsp salt

Melt butter. Add cream, nutmeg, pepper and salt. Stir until thickens. Reduce heat and stir in cheese. Stir until melted. (My sauce was thick, so I stirred in some milk.) Smooth 1/2 of sauce into bottom of 9 by 13 pan.

1 pint ricotta cheese (I may try cottage cheese next time.)

1 egg

1 Tb fresh oregano (I used 1/2 Tb dried oregano.)

1 Tb fresh majoram (I didn't have any- so I left it out.)

1 Tb fresh basil

1 C. shredded mozzarella

Mix ricotta, egg, herbs. Stir in cooked chicken. Stuff into shells. Place shells on sauce. Pour other 1/2 of sauce over the top and top with mozzarella cheese. Cover. Bake at 350 for 45 minutes or hot and bubbly. Let stand 5 -10 minutes before serving. Enjoy!

Zesty Shrimp Pasta Salad

Mmmm. This salad makes me think of Bridal/Baby Showers and Potluck picnics. I can't wait for summer time to get here so that we can enjoy this outside! It's also yummy with fresh/frozen peas. Enjoy!

Zesty Shrimp Pasta Salad

6 oz. small sea shell pasta

Cook and drain to directions, rinse with cold water.

3/4 cup mayo

2 Tb Dijon mustard

1 Tb lemon juice

1/2 tsp dill weed

1/4 tsp salt

1 cup cucumber slices, quartered (I like to peel this)

1 cup carrot strips, julienne

12 oz. pkg frozen pre-cooked shrimp, thawed, drained and shelled

Combine mayo, mustard, lemon juice, dill and salt. Mix well. Add veggies, shrimp and pasta. Stir to coat. Cover and chill 4 hours or overnight.

Oven Baked Four Cheese Rigatoni Rosa

I found this in a magazine and it looks SOOO yummy, however, I haven't tried it yet (maybe next week). I think I'll serve this with a green salad, fresh steamed green beans and garlic bread. Let me know if how it is! Enjoy!

Oven Baked Four Cheese Rigatoni Rosa

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1/4 cup thinly sliced fresh basil leaves

1 egg, slightly beaten

1/8 tsp ground black pepper

8 oz. rigatoni or large tube pasta, cooked and drained

1 jar Bertolli Four Cheese Rosa Sauce

2 Tb Italian seasoned dry bread crumbs

2 Tb grated Parmesan cheese

Preheat oven to 350. Combine ricotta cheese, 1 1/2 cups mozzarella cheese, basil, egg and pepper; set aside. Toss hot rigatoni with sauce in a large bowl. Stir in ricotta mixture. Turn into a 9 by 13 pan, sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs and Parmesan cheese. Bake, covered, for 25 minutes. Remove cover and bake an additional 5 min. or until bread crumbs are golden brown and cheese melted.

*I think this would be good with some cooked, cubed chicken added.*