PASTA

Creamy Chicken Fajita Pasta

Ingredients 1 pound chicken breast (boneless, skinless) ½" diced 2 tablespoons fajita seasoning homemade or store bought 1 tablespoon olive oil 1 red bell pepper seeded and thinly sliced 1 green bell pepper seeded and thinly sliced 1 yellow bell pepper seeded and thinly sliced 1 medium yellow onion peeled and thinly sliced 4 cloves garlic minced 1 cup half and half (or cream) ½ cup Monterey jack cheese shredded 2 tablespoons cilantro minced 8 ounces pasta cooked al dente Instructions Combine chicken breast and fajita seasoning in a medium bowl. Heat olive oil in a 12" skillet over medium-high heat and cook chicken for 7 minutes or until almost fully cooked. Add in the peppers and the onion. Cook until the chicken is completely cooked and peppers and onion are slightly softened, about 4 minutes. Add in the garlic and cook for 30 seconds or until fragrant. Pour in the half and half and the shredded cheese, stir to combine until slightly thickened. Add cilantro and cooked pasta and stir to combine. If not thick and creamy continue to cook until it reaches desired consistency.

Egg Noodles

Ingredients 2 cups flour ⅛ teaspoon salt or to taste 2 eggs ⅓ cup milk 1 tablespoon butter, softened ¼ cup flour for dusting Instructions In a large bowl, stir flour together with salt. Set aside. Whisk together eggs in a small bowl. Add eggs, milk and butter to flour mixture. Stir with a fork at first and then mix well with your hands. Knead dough on a floured surface adding more flour a little bit at a time if it's sticky. Continue kneading about 5 minutes or until smooth. Wrap in plastic wrap and rest for 20 minutes. On a lightly floured surface, roll dough to ¼ or ⅛ inch thickness. Cut into strips and dust with flour. To prepare, add noodles to a large pot of boiling, salted water and cook about 3 minutes. Serve with butter or your favorite pasta sauce.

Southern Goulash

Ingredients 1 lb ground chuck 1 medium onion, chopped 1/3 c red or green bell pepper, chopped 2 c elbow macaroni, uncooked 1 can stewed tomatoes, 15 oz 1 can tomato sauce, 15 oz 4 c water 1 Tbsp sugar 1 Tbsp Italian seasoning 1 Tbsp Worcestershire sauce 1 tsp seasoning salt 1 tsp garlic salt 1 tsp black pepper 1/2 tsp Cajun seasoning, like Tony Chachere (optional) 1/2 c grated Parmesan cheese dash of Tabasco 2 c cheddar cheese, shredded Directions 1. Brown ground beef along with the chopped onion and the chopped bell pepper. 2. Add the tomatoes, tomato sauce, and seasonings. 3. Then add macaroni and water. 4. Bring to a boil then turn to low. Stir well to be sure it isn't sticking. 5. Cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water. If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta. 6. Before serving, sprinkle with the Parmesan and the cheddar cheeses. 7. If you used an ovenproof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese!

One-Pot Spaghetti

Ingredients 1 pound ground beef 1 yellow onion, diced (about 1 cup) 1 ½ teaspoons garlic, minced 1 can (28 ounces) crushed tomatoes 4 cups (32 ounces) chicken broth ½ cup (119g) heavy cream 1 teaspoon kosher salt ½ teaspoon black pepper 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon granulated sugar ¼ teaspoon crushed red pepper flakes, optional 16 ounces spaghetti noodles fresh parsley, for garnish grated Parmesan, for garnish Instructions To a large Dutch oven or pot with a lid, add ground beef and onion. Cook on medium heat, uncovered, for about 5-10 minutes, or until beef is browned. Drain grease. Add garlic and cook for an additional minute, or until fragrant. Add crushed tomato, broth, heavy cream, salt, pepper, oregano, basil, sugar, and red pepper flakes. Stir to combine. Once combined, bring sauce to a boil over medium heat. Once boiling, add spaghetti noodles in a criss cross pattern. (We like to break the noodles in half so they fit in the pot.) Reduce the heat to a simmer. Press the noodles under the liquid and cover with a lid. Simmer for 15-20 minutes, stirring every 5 minutes, or until noodles are al dente, making sure to cover the pot after stirring each time. Serve warm, garnished with fresh parsley and grated Parmesan.

Spaghetti Carbonara

Ingredients 1 box (16 ounces) spaghetti noodles 1 tablespoon olive oil 8 slices bacon, chopped (can use pancetta) 1 medium white onion, chopped 1 clove garlic, minced 4 large eggs, beaten 2 cups Parmesan cheese, grated, plus 2 tablespoons for topping 1 pinch salt and black pepper, to taste 2 tablespoons fresh parsley, chopped (optional) Instructions In a large pot of boiling salted water, cook spaghetti until al dente (about 8-10 minutes). Drain. (Can reserve a cup of pasta water just in case you want a thinner sauce.) Toss with 1 tablespoon of olive oil, and set aside. In a large skillet over medium heat, add chopped bacon and cook until crisp; remove and drain onto paper towels. To the same skillet over medium heat, add chopped onion. Do not wipe down the skillet before adding the onion. Once onion is translucent (about 3-5 minutes) add the minced garlic, and cook for one more minute. Add the spaghetti noodles back into the pan and toss to coat and heat through. Reduce the heat to low. In a medium bowl, mix together eggs and Parmesan cheese. Add this to the noodles and cook, tossing constantly with tongs until eggs and Parmesan develop into a light sauce over the noodles. Add in bacon, salt and pepper to taste, and top with remaining Parmesan cheese. (And chopped parsley for garnish if you so desire.) Serve immediately.

Mongolian Ground Beef Noodles

Ingredients: • 1 lb ground beef • 5 cloves garlic, minced • 1/3 cup brown sugar • 1/4 cup beef broth • 1/3 cup soy sauce • 3 tablespoons hoisin sauce • 1/2 teaspoon ground ginger • 1/2 teaspoon ground black pepper • Pinch red pepper Sake, optional • 10 oz linguine • 1 tablespoon cornstarch • 2 tablespoons water • 4 green onions, sliced Preparation: In a large pot of boiling water, cook the pasta according to package directions. Drain and set aside. In a large skillet over medium-high heat, brown ground beef until no longer pink. Drain fat as needed, then add garlic and cook until fragrant, about 1 minute. Add soy sauce, beef broth, brown sugar, hoisin sauce, ginger, red pepper Sake, and black pepper. Stir to combine. Dissolve cornstarch in 2 tablespoons cold water and add to ground beef. Stir and bring to a gentle boil. Once sauce has thickened, add noodles and stir to combine. Let noodles sit in sauce 2-3 minutes to absorb some flavor. Top with green onions and serve.

Old-Fashioned Lasagna

Ingredients    Meat Sauce ▢ 2 tablespoons olive oil ▢ 1 lb ground beef ▢ 1 large yellow onion or enough for one cup ▢ 3 cloves garlic, minced ▢ 28 ounces tomato puree ▢ 15 ounces tomato sauce ▢ 14.5 ounces diced tomatoes ▢ 6 ounces tomato paste ▢ 1 tablespoon sugar ▢ 2 teaspoons basil ▢ 1 1/2 teaspoons salt ▢ 1 teaspoon oregano ▢ 1/4 teaspoon black pepper ▢ 2 bay leaves ▢ 1 box lasagna noodles Ricotta Mixture ▢ 1 large egg ▢ 30 ounces ricotta cheese ▢ 1 cup grated Parmesan cheese divided ▢ 1 tablespoon dried parsley ▢ 4-5 cups shredded mozzarella Instructions Meat Sauce Heat a large pot or Dutch oven on medium heat. Add the olive oil. Add the onion and garlic and saute until soft, about 3 minutes. Add the ground beef and cook until brown. Add the puree, sauce, diced tomatoes, paste, sugar, basil, salt, oregano, pepper, and bay leaves. Stir until well combined. Reduce heat. Cover and simmer for at least 45 minutes, stirring frequently. Preheat oven to 350° F. Place a few long sheets of wax paper onto a clean work surface, and spray with cooking spray. In a large pot, cook lasagna noodles according to manufacturer's directions. Drain and place noodles flat onto the wax paper while the sauce continues to cook. Ricotta Mixture In a large bowl, beat the egg. Add the ricotta, 3/4 cup of the Parmesan cheese, and parsley. Mix until well combined. Lasagna Assembly Generously coat a deep 9 X 13-inch baking dish with cooking spray, and layer a rimmed baking pan with aluminum foil. Remove the bay leaves from the meat sauce. Place a thin layer of sauce on the bottom of the pan. Put 4 lasagna noodles on top of the meat sauce. Spread 1/3 of the ricotta mixture over the noodles.  Completely cover with about 2 cups of sauce, making sure to spread the sauce into the corners and along the edges. Sprinkle 1/2 cup of the mozzarella over the sauce. Place 4 lasagna noodles over the mozzarella and repeat the order of layering. Place lasagna noodles over the final ricotta/mozzarella layer and cover with sauce.  Sprinkle remaining mozzarella and Parmesan cheeses over the sauce. Place the pan of lasagna onto the foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting into at the table. Bake for 50 minutes or until bubbly. If you should notice cheese beginning to brown, cover lightly with a sheet of aluminum foil.

Pizza Baked Tortellini

Ingredients 1 ½ lb cheese-stuffed tortellini 2 cups marinara sauce 2 cups mozzarella cheese 20 slices pepperoni ¼ cup black olives sliced ½ cup mushrooms sliced Optional: fresh basil Instructions Preheat the oven to 425°F. Prepare a large, ovenproof skillet by spraying it with cooking spray or lightly brushing with olive oil. Add the tortellini to the skillet. Pour the marinara sauce and ½ cup of water over the tortellini; no need to stir. Top with the cheese, then the pepperoni, olives and mushrooms. Bake for 25 minutes. Top with fresh basil if desired.

Buttered Noodles

Ingredients Noodles 16 ounces noodles 1 teaspoon kosher salt 1 tablespoon chicken bouillon powder Garlic Butter Sauce ½ cup (1 stick, 113g) salted butter 2 teaspoons chicken bouillon powder 2 teaspoons garlic, minced ¼ cup (25g) Parmesan cheese, plus more for garnish (optional) parsley for garnish salt and pepper, to taste Instructions Noodles Fill a large pot halfway with water. Add salt and bring to a boil. Add bouillon powder and noodles and cook until al dente (about 8 minutes). Reserve 1 cup of pasta water and drain the rest. Set noodles aside while you prepare the garlic butter sauce. Sauce In the same pot you used to make the noodles, melt the butter and chicken bouillon powder. Stir to mix together. Add garlic and cook 1 more minute. Add ½ cup of reserved pasta water and stir to combine. Add noodles and Parmesan to the pot and toss to combine. Add more pasta water, a little at a time, if needed, until the buttered noodles reach your desired consistency. Top with parsley and additional Parmesan cheese. Serve warm.

Mushroom Swiss Pasta

Ingredients: Noodles 16 ounces) elbow macaroni Mushrooms 2 tablespoons unsalted butter ½ teaspoon kosher salt 4 cups button mushrooms, thinly sliced Hamburger ½ cup yellow onion, diced (about ½ a medium yellow onion) 1 teaspoon garlic, minced 1½ pounds ground beef ½ teaspoon Worcestershire sauce 1 teaspoon seasoned salt 1 tablespoon hamburger seasoning Cheese Sauce ½ cup (1 stick / 113 g) unsalted butter ½ cup (62.5 g) all-purpose flour 3 cups (735 g) whole milk, room temperature 2 teaspoons kosher salt ½ teaspoon garlic powder 1 cup (113 g) Swiss cheese, shredded ½ cup (56.5 g) mozzarella cheese, shredded salt and pepper, to taste Instructions: Noodles In a large pot of salted water, cook noodles al dente according to package instructions (about 9 minutes). While the pasta is cooking, prepare the mushrooms. Drain noodles when done; set aside. Mushrooms In a large skillet over medium heat, melt the butter and salt. Add the mushrooms and cook for 8-10 minutes, or until tender and slightly browned. Use a slotted spoon to transfer the mushrooms to a small bowl. Tent to keep warm as you cook the ground beef. Hamburger To the same skillet you cooked the mushrooms, add the onions and garlic. Cook for 3-5 minutes, or until the onions are softened. Add the ground beef, Worcestershire sauce, seasoned salt, and hamburger seasoning to the skillet. Cook for 8-10 minutes, or until the ground beef is no longer pink. (This would be a good time to make the cheese sauce.) When the ground beef is done cooking, drain any excess grease. Stir in cooked mushrooms. Remove from heat and set mixture aside. Cheese Sauce In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes, or until slightly browned. Remove from heat and gradually pour in the milk, whisking constantly. Return the pan to the heat and whisk for another 3-5 minutes, or until the mixture has thickened. Add the salt and garlic powder. Stir to combine. Again, remove from heat. Add the cheeses, stirring to melt. Assembly: To the large pot of noodles, add the hamburger mixture. Stir to combine. Pour the cheese sauce over the pasta and stir to combine. Salt and pepper to taste. Serve immediately.

Orecchiette with Brussels Sprouts

Ingredients • 8 ounces orecchiette pasta • 8 ounces Brussels sprouts • 4 slices bacon, chopped • 2 cloves garlic, minced • ¼ teaspoon red pepper flakes • ¼ cup white wine • ¼ cup chicken stock • ½ teaspoon lemon zest • ⅔ cup heavy cream • ¼ cup Parmesan cheese, grated • parsley for garnish, optional • ½ lemon optional Instructions 1. Cook pasta al dente according to package directions. Drain while reserving 1 cup of pasta water. 2. With a sharp knife or mandolin, slice Brussels sprouts very thinly. 3. Cook bacon over medium heat until browned and crisp. Remove from pan and set aside reserving drippings. Add garlic and red pepper flakes. Cook just until fragrant, about 1 minute. 4. Stir in white wine and chicken stock. Simmer until reduced by half, about 5 minutes. 5. Stir in lemon zest and heavy cream. Simmer 5 additional minutes. Add Brussels sprouts and 2 tablespoons of Parmesan cheese and cook for 2 minutes. Add pasta and heat through (add pasta water if needed). 6. Season with salt & pepper to taste. Then sprinkle with bacon, Parmesan, and squeeze half a lemon over top (optional). Serve immediately.

Eggplant Parmesan

1 ½-2 pounds eggplant sliced ¼ inch salt ½ cup flour 4 eggs 2 cups Italian bread crumbs ⅓ cup Parmesan cheese shredded zest from 1 lemon ½ teaspoon garlic powder ½ teaspoon basil 26 ounces pasta sauce or homemade 16 ounces mozzarella cheese shredded ½ cup Parmesan cheese shredded ¼ cup fresh parsley or basil chopped Preheat oven to 425°F. Prepare two baking pans with parchment paper and set aside. Slice eggplant about ¼ inch thick place on a rack or pan. Sprinkle generously with salt. Allow to sit for 20 minutes. Whisk eggs together in a shallow bowl. In a second shallow bowl, add the flour. In a third bowl combine the breadcrumbs, Parmesan, lemon zest, garlic powder and basil. Set all three bowls aside. After the eggplant has rested, rinse well under cold running water well and pat dry. Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture. Place each slice of eggplant on prepared parchment lined pans. Spray with cooking spray if desired. Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown. Remove from oven and reduce temperature to 375°F. Spread a thin layer of pasta sauce in the bottom of a 9x13 dish. Layer ⅓ of the eggplant, herbs, mozzarella cheese, Parmesan cheese, and pasta sauce. Repeat layers ending with cheese. Bake 30-35 minutes or until golden and bubbly.

Spicy Beef Ramen

Spicy Beef Ramen takes Ramen noodles to a spicy level with added ground beef, crushed red pepper, and chili garlic sauce, all topped with a soft boiled egg. 1 pound ground beef 2 teaspoons garlic 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon crushed red pepper 1 tablespoon chili garlic sauce 1 tablespoon rice wine vinegar 3 large eggs, room temperature 4 packages beef ramen 1/2 teaspoon sesame seeds, for garnish 2 teaspoons green onion, for garnish In a skillet over medium heat, add the ground beef, salt, pepper, and crushed red pepper. Cook until browned (about 8 minutes). Drain grease. Add garlic and cook for one additional minute. Reduce heat to low, add chili garlic sauce, and rice wine vinegar. Stir to combine. Remove the pan from heat. Cover to keep warm. In a small saucepan, add about 2 inches of water and bring to a boil. Add eggs and boil for 6 minutes. Remove eggs and place them in a bowl of ice to stop the cooking. Peel and set aside. In a large saucepan, bring 4 quarts of salted water to a boil. Add ramen noodles, reserving flavor packets. Cook for three minutes, or until the noodles are cooked through. Reserve 1 cup of the noodle water, but drain the rest. Add the reserved water, flavor packets, and noodles to the beef mixture. Toss to combine. Separate the ramen into 6 bowls, top with sesame seeds and green onions, and half a soft boiled egg. Serve warm.

Easy Chicken Spaghetti

Ingredients: 1 (16 ounce) package spaghetti 1 (10.75 ounce) can condensed cream of mushroom soup ¾ pound processed cheese 1 (10 ounce) can diced tomatoes with green chilies 1 cup chopped green onion 4 1/2 skinless, boneless chicken breast halves - boiled, cut into bite size pieces Directions: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chili peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring. Add spaghetti and mix well, then stir in chicken. Heat through and serve.

Grandma's Southern Mac n Cheese

Ingredients: 1 lb elbow macaroni 4 lbs Cheddar cheese, sliced 1 ½ c milk 5 Eggs, or more to taste 1 tbsp yellow mustard ground black pepper to taste Directions: Prepare the oven and preheat to 150 degrees C or 300 degrees F. Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil. Add the elbow macaroni and cook until al dente. This will take about 8 minutes. Drain and rinse with cold water to stop the cooking process. Add some of the elbow macaroni into a 5-quart baking dish. Sprinkle Cheddar cheese on top. Repeat the process until all the ingredients are arranged in layers ending with cheese. Add eggs, mustard, and milk into a mixing bowl. Beat until well combined. Pour the mixture on top of the macaroni mixture and spread it evenly. Place it inside the preheated oven and bake for about 25 minutes or until the cheese turns golden brown. Remove from the oven and sprinkle black pepper on top. Allow it to cool at room temperature. Serve warm and enjoy!

Cheesy Baked Spaghetti

Ingredients • 1/2 lb. lean ground beef • 8 oz. spaghetti noodles • 1 jar (28 oz.) spaghetti sauce • 1 can (16 oz.) tomato sauce • 1 clove garlic, minced • 1 tsp. dried basil • 1/2 tsp. dried rosemary • 1/4 tsp. dried oregano • 1 tsp. sugar • 2 tbsp. olive oil • salt and pepper, to taste • 1 cup (4 oz.) KRAFT Natural Shredded Mozzarella Cheese • Chopped fresh parsley, for garnish (optional) Instructions 1. Cook pasta according to package directions; drain. Set aside. 2. Meanwhile, brown and crumble the ground beef in a large skillet over medium-high heat until meat is no longer pink. Drain if necessary. Stir in the jarred spaghetti sauce, tomato sauce, garlic, basil, rosemary, oregano, sugar, olive oil, salt, and pepper. Allow to simmer 10 minutes. Add the pasta, stirring well to combine. Remove from the heat. 3. Transfer the noodle mixture to a 9x9-inch casserole dish that has been sprayed with cooking spray. Top with KRAFT Natural Shredded Mozzarella Cheese. 4. Bake at 350°F for 25-30 minutes. 5. To serve, garnish with chopped parsley if desired.

One Pot Goulash

Ingredients • 2 lb. ground beef • 1 large onion, chopped • 1 green pepper, chopped • 8 oz. fresh mushrooms, sliced • 4 cloves of garlic, minced • 3 cups water • 1 can (29 oz.) tomato sauce • 1 can (28 oz.) diced tomatoes, undrained • 1 tbsp. Italian seasoning • 1 tsp. paprika • 1 tsp. sugar • 1 tsp. crushed red pepper flakes • 1-2 tbsp. Worcestershire sauce • Salt and pepper, to taste • 2 1/2 cups uncooked elbow macaroni Instructions 1. In a 5 qt. pan, cook and crumble beef over medium-high heat until no longer pink. 2. Add the onion, green pepper, and mushrooms. Cook until tender, about 3-5 minutes. Drain if desired. 3. Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt, and pepper. 4. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. 5. Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. 6. Allow to sit covered for 5-10 minutes and mix well before serving.

Creamy Garlic Pasta

2 tsp olive oil 4 cloves garlic, minced 2 tbsp butter ¼ tsp salt ½ tsp pepper 3 cups chicken stock ½ lb spaghetti or angel hair pasta 1 cup grated Parmesan cheese ¾ cup heavy cream 2 tbsp chopped fresh parsley In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Penne with Vodka Sauce

Vodka Sauce is a creamy, tomato-based sauce that has just the right amount of kick to go perfectly with pasta in this penne a la vodka dish. 16 ounces penne noodles, cooked according to package instructions 1/4 cup olive oil 1 medium shallot, diced (about 1/4 cup) 3 teaspoons garlic, minced 1 can (6 ounces) tomato paste 2 cups heavy whipping cream 1/4 cup vodka 1 teaspoon kosher salt 1 teaspoon black pepper 2 teaspoons red pepper flakes 1 cup pasta water, reserved from cooked pasta 2 tablespoons butter 1/2 cup Parmesan, grated fresh basil for garnish To get started, you need to make the pasta. Heat a large pot of water to boiling, add the pasta noodles, and cook them according to the package instructions. Be sure to reserve 1 cup of the cooked pasta water before you drain and rinse the noodles. Set the cooked noodles aside until you add them into the sauce. To make the vodka sauce, you will need a large skillet. Heat up the olive oil in the skillet over medium heat. Add in the garlic and shallot and cook that for 3-5 minutes, or until soft. Next, add the tomato paste, cream, vodka, salt, pepper, and red pepper flakes. Cook these ingredients together until they are heated through, or 5-8 minutes. At this point, you may need to add a little of the reserved pasta water to the sauce. Add one tablespoon of water at a time until you reach your desired consistency of the sauce. Finally, pour in the cooked penne noodles and butter. Mix everything together until the butter is melted and the noodles are coated with the vodka sauce. Garnish with Parmesan cheese and fresh parsley. Serve warm.

Ground Beef with Pasta Shells

Ingredients • Ground beef: 1.5 Pound • Garlic: 1 clove (med) • Black pepper • Sazon perfecta seasoning • Pasta shells: 2 cups of medium-size • Oil: 1/4 cup • Water: 4 cups • Granulated knorr chicken bouillon: 2 tablespoons • Granulated knorr tomato bouillon: 4 tablespoons • Serrano chiles: 3 (diced) • Onion: ½ (chopped) • Rotel: 1 can • Cilantro: a handful (chopped) • Garlic and onion powder to taste • Red sazon: 2 packets • Leaf: 1 bay How To Make Pasta Shells With Ground Beef Recipe To start off the recipe, go ahead and brown the ground beef with chopped garlic, black pepper, and Sazon perfecta seasoning. In the meantime, brown pasta shells in 1/4 cup of oil (just as you would brown rice a Roni) in a deep skillet. Ok now, you can drain the grease from your ground beef. You’ll want to add the meat to the pasta shells. You can then add water, granulated knorr chicken bouillon, diced serrano chiles, the granulated knorr tomato bouillon, half of the onion, Rotel, a handful of chopped cilantro, the red Sazon, bay. After that, you need to add garlic and onion powder according to your taste. And please stir and cover. Finally, cook on medium-high until your shells are aldente and immediately serve & ENJOY !!

Baked Spaghetti Casserole

INGREDIENTS: 1 lb of ground beef 1 jar of spaghetti sauce 8 oz of cream cheese ¼ cup sour cream ½ lb cottage cheese (equals 1 cup) ½ cup butter (1 stick) 1 pkg spaghetti 16 oz Grated cheddar cheese DIRECTIONS: Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until ready to assemble. Combine the cream cheese, sour cream and cottage cheese until well blended. Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce. Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top. Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles. Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of the noodles. Pour your spaghetti and meat sauce on top of your noodles. Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to melt.

Old Fashioned Goulash

Old Fashioned Goulash Ingredients • 2 lbs ground beef or turkey • 3 tsp minced garlic • 1 large Yellow onion, diced • 2 1/2 cups water • 1/2 cup beef broth • 1/3 cup olive oil • 2 (15-ounce) cans tomato sauce • 2 (15-ounce) cans diced tomatoes • 1 T Italian seasoning • 1 T Adobo Seasoning • 3 bay leaves • 1 T seasoned salt • 1/2 T black pepper • 2 cups elbow macaroni, uncooked • 1 cup shredded Mozzarella Cheese • 1/2 Cup Shredded Cheddar Cheese Instructions 1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat. 2. Add garlic, onions, olive oil & until meat is fully cooked. 3. Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and Adobo seasoning. Mix well. 4. Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally. 5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined 6. Cover once again and allow to simmer for about 30 minutes 7. Once cooked, remove the bay leaves 8. Add only the cheddar cheese and mix until combined 9. Add mozzarella right before serving

Philly Cheesesteak Pasta

2 tablespoons olive oil 1 pound ground beef 1/2 yellow or sweet onion, diced Salt and pepper, as needed 2 teaspoons Worcestershire sauce 1 green bell pepper, stem and seeds removed, diced 8 ounce elbow macaroni, uncooked 1 cup of water 14.5 ounce can of beef broth, or 2 cups beef broth 1/2 cup 2% milk 2 ounce cream cheese, cut into small cubes 1/2 cup mozzarella cheese, shredded 6 to 8 ounce provolone cheese, sliced and torn into pieces Chopped fresh parsley for garnish Instructions Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste. Add Worcestershire, green bell pepper, macaroni noodles, water, and beef broth. Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated. Keeping the skillet over low heat add the 1/2 cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated. Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute. Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese. Garnish with chopped parsley.

Olive Garden Alfredo Sauce

Homemade Spaghetti Sauce

Homemade Spaghetti Sauce is so full of flavor and it's easy to make it in large batches for freezing or canning for easy homemade meals that are prepared ahead. Makes 8 cups Ingredients 2 tablespoons olive oil 1 large white onion minced 5 cloves garlic crushed 1/2 cup chicken broth 1 28 ounce can crushed tomatoes 1 15 oz can tomato sauce 1 6 ounce can tomato paste 1 tablespoon white sugar 1 tablespoon fennel seeds 1 tablespoon ground oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup chopped fresh basil 1/4 cup chopped fresh parsley Instructions Heat a large pot on the stove over medium high heat. Add in olive oil and saute onion in the olive oil for about 5 minutes, until softened. Add in 5 cloves and saute another 30-60 seconds. Pour in chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, fennel, oregano, salt, pepper, basil, and parsley. Bring to a simmer. Reduce the heat to low and simmer for 1-4 hours. Use an immersion blender to puree the mixture until the desired consistency is achieved, leaving it slightly chunky, or making it completely smooth. Notes This recipe can be used in canning. For easy long term storage, cool and then place into several gallon sized resealable freezer bags. Lay flat on a pan and place in the freezer until solid. Thaw and reheat in the microwave or on the stove to serve.

East American Goulash

Ingredients 1 pound elbow macaroni 2 pounds ground beef 1 onion, finely chopped 3 cloves garlic, minced 1 Tbs Worchestershire sauce 2 (15 oz) cans tomato sauce 2 (14.5 oz) cans petit diced tomatoes 1 1/2 Tbls Italian seasoning 2 tsp salt 1/2 tsp black pepper 1 cup cheddar cheese, shredded Instructions Preheat oven to 350 degrees. Bring a large pot of water to boil. Cook macaroni for 3 minute less than the box directions. Drain. Heat a large skillet over high heat. Add ground beef and onions to the pan. Break beef apart, cooking for 6-7 minutes until browned. Drain any fat. Mix in garlic and cook for 1 minute until fragrant. Add in Worchestershire sauce, tomato sauce and diced tomatoes. Mix until combined. Stir in Italian seasoning, salt and pepper. Taste and adjust seasonings to taste. Mix in cooked macaroni and cheddar cheese. If skillet is heat safe, you can place in the oven for 20-25 minutes until bubbly and cheese is melted. Or transfer to casserole dish and bake.

Kelli Wilson Fairman's Baked Spaghetti (Facebook)

Layered baked spaghetti and meatballs make your delicious meatballs any favorite will do. Boil lb of spaghetti Al dente it will cook more when baking. Put oven on 350 while making pasta You need a large bag of Italian blend cheese depending on how cheesy u want it Make your sauce I used 2 jars Bertolli. In it I have garlic and sauteed onion and mushrooms little minced green pepper. Drain pasta well and start layering in put sauce on bottom then pasta cheese and again I also sprinkle Parmesan cheese on top layer of spaghetti then add final meatballs on top sauce and pop it in the oven. I put my pan on a baking sheet. I bake 30 mins. And serve with side salad and or garlic bread, rolls, or sticks.

Pasta Primavera

Ingredients: 2 cups broccoli florets 1 can (10.75 oz) cream od chicken or mushroom soup, undiluted 1 lg carrot, julienned 1/2 cup milk 1/4 cup grated Parmesan cheese 1 clove garlic, minced 1/8 teaspoon pepper 3 cups cooked spaghetti Directions: In a large saucepan, combine the first seven ingredients. Cook, covered over medium heat until the vegetables are tender, about 12 minutes. Stir in spaghetti; heat through. Yield" 4 servings.

"The Best Ever" Homemade Alfredo Sauce

INGREDIENTS ½ cup butter 1 pint heavy whipping cream (2 cups) 4 ounces cream cheese ½ teaspoon minced garlic (oh, let's do much more than that) 1 teaspoon garlic powder 1 teaspoon Italian seasoning ¼ teaspoon salt ¼ teaspoon pepper 1 cup grated parmesan cheese INSTRUCTIONS In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta

MILLION DOLLAR SPAGHETTI

Ingredients : 1 lb of ground beef 1 jar of spaghetti sauce 8 oz of cream cheese ¼ cup sour cream ½ lb cottage cheese (equals 1 cup) ½ cup butter (1 stick) 1 pkg spaghetti 16 oz Grated cheddar cheese Directions : Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until ready to assemble. Combine the cream cheese, sour cream and cottage cheese until well blended. Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce. Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top. Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles. Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of the noodles. Pour your spaghetti and meat sauce on top of your noodles. Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to mel

Broccoli Chicken Fettuccine Alfredo

Do yourself a favor, and never use a store bought jar of alfredo sauce. You can make your own alfredo sauce almost as fast as opening a jar, but it tastes a million times better. Just some butter, garlic, heavy cream and grated parmesan cheese. While it’s not exactly the healthiest, I can promise you it is the tastiest. I’ve made “healthier” versions of alfredo sauce, it’s just not the same. If it’s fettuccine alfredo you want, you’re craving this. INGREDIENTS 1 pound fettuccine pasta 2 heads of broccoli, chopped, about 3-4 cups (4) 6-oz boneless skinless chicken breasts, cut into 1″ cubes 4 tablespoons butter 3 cloves of garlic, grated or finely minced 2 cups heavy cream 1 cup grated Parmesan cheese, plus more for garnish 2 tablespoons olive oil salt and pepper INSTRUCTIONS 1. Bring a large pot of water to a bowl. Season the water with salt. 2. While waiting for the water to boil, heat a large skillet over medium high heat with 1 tablespoon olive oil. Add the broccoli, season with a pinch of salt and pepper, and cook the broccoli uncovered for 4 minutes until bright green. Add in 1/4 cup water, and cook uncovered until the water has evaporated, and the broccoli is crisp tender. Transfer the cooked broccoli to a medium size bowl. 3. Add the fettuccine to the water, and cook according to manufacturers instructions. 4. In the same skillet you cooked the broccoli, heat another tablespoon of olive oil, and cook the chicken in an even layer. Season with salt and pepper. Cook about 5-7 minutes, or until the chicken is golden brown and cooked thru, turning the chicken several times. Transfer the cooked chicken to the same bowl as the broccoli. 5. In the same skillet, melt the butter, then cook the garlic for 30 seconds, or until fragrant. Then add the heavy cream, and scrape up any brown bits from the bottom of the skillet. Add the grated Parmesan cheese, and cook until melted and just starting to bubble. Turn the heat to low. 6. When the pasta is done cooking, reserve 1 cup of the pasta cooking water. Drain the pasta from the water, then add the cooked pasta to the skillet with the sauce, and toss to coat the noodles. Add in the cooked chicken and broccoli, toss to combine. If necessary, add in pasta water to thin the sauce. 7. Serve warm, topped with grated Parmesan cheese.

Kielbasa Basil Pasta

INGREDIENTS 1 medium onion, diced 2 Tbsp olive oil 1 Tbsp minced garlic 4 Kielbasa links cut in 1 inch diagonal pieces Kosher salt and pepper to taste 24 oz marinara sauce ¼ cup minced basil, divided ½ cup light sour cream 8-10 oz prepared pasta noodles (elbow or shells) Optional: ¼ cup mozzarella and ¼ cup grated parmesan to top pasta bake INSTRUCTIONS Prepare noodles according to package instructions. Heat oven to 350 degrees. Dice veggies and kielbasa. Heat oil in cast iron skillet and saute onion for 5 minutes or until brown. Add garlic and cook 1 minute. Add kielbasa and heat 4-5 minutes or until browned. Stir regularly. Pour in marinara and half of the basil. Cook 2-3 minutes or until bubbly. Add sour cream and turn heat to low. Stir continuously until creamy and bubbling. Put in noodles and stir to combine. Top with optional cheeses. Bake at 350 for 5 minutes or until cheese is melted. Top with remaining basil. Serve immediately.

Favorite Baked Spaghetti

Ingredients • 1 package (16 ounces) spaghetti • 1 pound ground beef • 1 medium onion, chopped • 1 jar (24 ounces) meatless spaghetti sauce • 1/2 teaspoon seasoned salt • 2 large eggs • 1/3 cup grated Parmesan cheese • 5 tablespoons butter, melted • 2 cups 4% cottage cheese • 4 cups part-skim shredded mozzarella cheese Directions • 1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside. • 2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. • 3. Place half of the spaghetti mixture in a greased 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. • 4. Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted

Million Dollar Baked Spaghetti

Ingredients: 1 lb of ground beef 1 jar of spaghetti sauce 8 oz of cream cheese ¼ cup sour cream ½ lb cottage cheese (equals 1 cup) ½ cup butter (1 stick) 1 pkg spaghetti 16 oz Grated cheddar cheese Directions: Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until ready to assemble. Combine the cream cheese, sour cream and cottage cheese until well blended. Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce. Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top. Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles. Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of the noodles. Pour your spaghetti and meat sauce on top of your noodles. Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to melt.

Instant Pot Hamburger Stroganoff

Ingredients 1/2 c. minced onion 1 clove garlic, minced 1 lb ground beef 1 tsp salt 1/4 tsp pepper 1 (10.5 oz) can cream of mushroom soup 1 Tbsp Flour 3 c. beef broth 3 c. egg noodles, uncooked 1 c. sour cream Instructions Spray Instant Pot interior with cooking spray. Set to saute. Brown ground beef, onion, and garlic. After beef is browned stir in flour. Add broth, soup, and salt and pepper. Mix. Add noodles. Place lid on Instant Pot. Set to high pressure for 8 minutes. After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone. Stir in sour cream until combined. by Julie Evink

Instant Pot Mac & Cheese

INGREDIENTS 1 lb Elbow Macaroni 4 tbsp butter 4 cups water 2 tsp dry ground mustard 2 tsp kosher or sea salt (+ more to taste) 1/2 tsp black pepper 1 cup evaporated milk 8 oz sharp cheddar cheese 8 oz Monterey jack cheese 1/2 cup Parmesan cheese DIRECTIONS Add macaroni, butter, water, mustard, salt, and pepper to your Instant Pot. Secure the lid, select manual, and high pressure for 4 minutes please note: if the directions on your boxed macaroni have a boil time that is less than 6 minutes, cook on high pressure for only 3 minutes). Once complete, use a quick release. Open lid and check that the pasta is cooked completely. If not, select saute, and cook for another 2 minutes until pasta is cooked. Add in evaporated milk and each of the cheeses. Continue to mix and stir until creamy. Add any extra salt to taste. Serve hot!!

Brown Butter Parmesan Pasta

Brown Butter Parmesan Pasta 1 pound dry spaghetti 10 tablespoons unsalted butter, divided 1 cup panko breadcrumbs 3 cloves garlic, minced 1/4 to 1/2 teaspoon red pepper flakes 1 cup grated Parmesan cheese 2 tablespoons freshly squeezed lemon juice (from 1 lemon) 2 tablespoons coarsely chopped fresh parsley leaves Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package instructions until just barely al dente. Drain the pasta; set aside. Meanwhile, melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat until foaming. Add the panko and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a bowl. Wipe out the skillet with a paper towel. Melt the remaining 8 tablespoons butter in the same skillet over low heat, stirring with a wooden spoon so that it melts evenly. Once the butter begins to foam and form brown bits, add the garlic and red pepper flakes and continue cooking, stirring constantly, until the butter is browned with a nutty aroma. Remove the skillet from the heat. Add the pasta and Parmesan to the skillet and use tongs to toss together until the pasta is evenly coated with the brown butter and cheese. Add the reserved panko, lemon juice, and parsley and toss to combine.

Instant Pot Spaghetti

Instant Pot Spaghetti Ingredients 1 Pound Lean Ground Beef 1/2 Teaspoon EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning 1 Pound Spaghetti Noodles 1 (24 Ounce) Jar Spaghetti Sauce 36 Ounces Water, 1 1/2 Jars 1 (14.5 Ounce) Can Diced Tomatoes Instructions Set the Instant Pot to saute' and add the ground beef. Add the salt, garlic powder, onion powder, and Italian seasonings. Cook the meat and seasonings, breaking the meat up until it's completely browned. Turn the Instant Pot off. Drain any excess grease from meat if necessary. Break the spaghetti in half and place on top of meat in the Instant Pot. Pour over the spaghetti sauce, diced tomato, and water. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid. Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time. When the time is up, use manual quick release to open the Instant Pot. Stir the spaghetti well. Serve immediately.

Classic Mac and Cheese

Ingredients 2 cups milk 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (10-oz.) block extra sharp Cheddar cheese, shredded 1/4 teaspoon ground red pepper (optional) 1/2 (16-oz.) package elbow macaroni, cooked How to Make It Step 1 WHISK FLOUR INTO BUTTER Step 2 Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Step 3 WHISK IN WARM MILK Step 4 Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. Step 5 WHISK IN CHEESE Step 6 Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.