Sausage Spaghetti Pie

Serves: 4

4 oz. spaghetti
2 eggs, divided, lightly beaten
1/4 c. grated Parmesan cheese
1 c. cottage cheese
8 oz. ground sausage
1/2 c. onion, chopped
1/3 c. green pepper, chopped
1 c. spaghetti sauce
1/2 c. (2 oz.) shredded mozzarella cheese

To make the spaghetti crust, cook spaghetti according to package directions. Drain and rinse with hot water. Combine spaghetti, 1 egg and Parmesan cheese; stir well. Press pasta mixture evenly into the bottom and up the sides of a greased 9" pie plate. In a small bowl, stir or smash the cottage cheese until smooth (see tips). Add 1 egg and mix well. Spread the cheese mixture on top of the spaghetti crust. In a large skillet, cook the sausage, onion and green pepper until sausage is no longer pink and vegetables are tender; drain. Stir in spaghetti sauce. Spoon sausage mixture on top of cheese filling. Bake at 350 degrees for 20 minutes. Top with mozzarella cheese and bake about 5 minutes more.

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Tips: This dish was wonderful because it was such a change from the ordinary pie or pasta bake. We cut it with a pizza cutter then dished it out with a spatula. The original recipe called for the cottage cheese to be pressed through a sieve. All I have is a strainer so I don't think it worked quite the same but I think the outcome just needs to be a smoother spreadable cheese. To make this healthier, consider using turkey sausage and low-fat diary products.

Recipe adapted from Healthy Homestyle Cooking

Ranchero Macaroni Bake

Serves: 4

1 can (14.5 oz.) cream of mushroom soup
1/2 c. milk
1 1/2 c. (6 oz.) shredded Cheddar cheese
1/2 c. salsa
1 1/2 c. elbow macaroni, uncooked
1/2 c. tortilla chips, coarsely crushed

Cook macaroni according to package directions; drain. Combine soup and milk in a large bowl. Stir in cheese, salsa and cooked macaroni. Spoon into a lightly greased 2-quart baking dish. Bake at 400 degrees for 20 minutes. Stir; sprinkle with crushed chips. Bake for an additional 5 minutes, or until hot and bubbly.

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Tips: I love simple casseroles like this that (as I always say) use ingredients that you can probably find in your pantry. The kids love it because of the macaroni and cheese flavors but for us grown-ups we get the salsa twist too! I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Pasta Recipes Cookbook (Gooseberry Patch)

Red Pepper Rotini

Serves: 4

1/2 pkg. (8 oz.) rotini pasta
1 red bell pepper
2 boneless, skinless chicken breasts, cubed
1 tsp. olive oil
1/2 c. homemade Basic Vinaigrette dressing
1/2 c. mozzarella cheese, shredded

Cook the pasta according to package directions; drain. Heat oven to 450 degrees. Cut bell pepper in half lengthwise and remove stem & seeds. Place pepper halves in a baking dish and roast in oven for 10-15 minutes; turning once. Let cool and dice. In a small skillet, saute chicken in oil for 8-10 minutes or until chicken is no longer pink. Add chicken, roasted pepper, vinaigrette and cheese to pasta and toss to coat. Serve hot.


Tips: I was so impressed by this simple dinner and by the flavor of the roasted red pepper. Be sure to make the Basic Vinaigrette dressing either before you start or while the chicken and pasta are cooking. Use the leftover dressing on your salad, cooked vegetables or for another meal. I roasted the red pepper in my toaster oven to save having to turn on the regular oven. Again, in my haste to get dinner on the table I forgot to take a picture. Next time we make this meal I will be sure to add a picture because it was really a very pretty dish.

Recipe from The $5 Dinner Mom Cookbook

Garlic White Sauce

Makes: 2 cups

4 T. butter
4 T. flour
2 c. milk
4 garlic cloves, minced
1 t. Italian seasoning
1/4 t. salt
1/4 t. pepper

Melt butter over low heat in a saucepan. Add in minced garlic and saute for 2-3 minutes. Whisk in flour to make a smooth paste. Increase heat to medium; slowly add milk and seasonings. Bring to a boil; cook and stir until sauce thickens. Serve over pasta or vegetables.

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Tips: I adapted this recipe from a plain white sauce into one with a bit more flavor. Two cups of sauce should be enough to serve over pasta for four people. If you were using it over veggies, you could probably half the recipe. I also added chicken on top of the pasta before pouring the sauce over and it was excellent. Let me know if there are any other uses you come up with for this sauce. I also shared this recipe at Designs by Gollum's Foodie Friday & Somewhat Simple's Strut Your Stuff Thursday.

Recipe adapted from Cooking Secrets My Mother Never Taught Me

Cheesy Penne with Broccoli

Serves: 4

12 oz. penne pasta
1 large head broccoli, cut into small florets
1/4 c. grated Parmesan or Romano cheese
1 garlic clove, minced
1 T. olive oil
Salt and pepper
3 T. butter
2 T. flour
1 1/4 c. 2% milk
1/4 t. Italian seasoning
3/4 c. Mozzarella cheese, shredded
1 T. breadcrumbs

Cook penne pasta according to package directions. During last 5 minutes of cooking, add cut-up broccoli; drain. Toss the pasta and broccoli with Parmesan, garlic and oil. Season lightly with salt and pepper. Pour into greased 2-quart baking dish; sprinkle with Mozzarella. In a small saucepan, melt butter over medium-high heat. Add the flour and stir until smooth. Cook for 2-3 minutes, stirring constantly. Reduce heat to medium and slowly add milk. Cook for 5-7 minutes or until sauce has thickened. Stir in Italian seasoning. Pour white sauce into baking dish to cover cheese and pasta. Sprinkle breadcrumbs on top. Bake 20-25 minute or until heated through.


Tips: This pasta/broccoli combo was a nice pairing for a casserole and of course cheese goes with these two items wonderfully. The original recipe called for several "fancy" items that are not found in my pantry so I adapted it. It also called for whole milk and heavy cream which would really pack on the fat & calories. If you keep either one of these regularly, feel free to substitute. I used the Kraft Romano cheese (the one that comes in the canister) so if you keep this or the Parmesan on hand either one can be used. Be sure to watch your baking time so the pasta around the edges doesn't get over-baked. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday, Crazy Daisy's Tuesday Tastes & Breastfeeding Moms Unite's Vegetarian Foodie Friday.

Recipe adapted from Bake until Bubbly: The Ultimate Casserole Cookbook

Garlic Angel Hair Pasta

Serves: 4

5 garlic cloves, minced
1/4 c. olive oil
2 T. butter
8 oz. angel hair pasta
2/3 c. seasoned bread crumbs

Cook pasta according to package directions. Meanwhile, in a skillet over low heat, melt butter and stir in oil. Saute garlic in oil and butter until golden. Drain pasta and pour garlic butter mixture over pasta; sprinkle with bread crumbs. Mix well; cover and let stand for a few minutes before serving.

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Tips: This was a delightfully easy pasta dish to put together and tasty as well. Even with the oil and butter it was not too greasy because of the added breadcrumbs which was nice for highchair feeding with my little guy. If you don't have seasoned breadcrumbs on hand, you can always used regular breadcrumbs and add in a generous spoonful of Italian seasoning. I do this so I only have to keep one type of breadcrumbs in the pantry but I can use them whether a recipe calls for regular or seasoned. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap Life as MOM's Ultimate Recipe Swap.

Recipe adapted from Pasta Recipes Cookbook (Gooseberry Patch)

Easy Beefy Macaroni

Serves: 4-6

1 lb. ground beef
2 garlic cloves, minced
1 jar (28 oz.) spaghetti sauce
1 pkg (8 oz.) elbow macaroni
1 container (8 oz.) sour cream

In a skillet, cook ground beef and garlic until browned; drain. Meanwhile, cook macaroni according to package directions. Add spaghetti sauce to beef; stir well and cook for 5 minutes. Drain macaroni and mix into beef mixture. Stir in sour cream and heat through.

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Tips: This was a nice easy macaroni dish to put together. The sour cream gave it a nice creamy touch. Everyone in my family gobbled it up and we even had some leftovers. I also shared this recipe at Tales from the Fairy Blogmother's What's Cooking Wednesday.

Recipe adapted from Pasta Recipes Cookbook (Gooseberry Patch)

Chicken Tetrazzini

Serves: 3-4

6 oz. spaghetti
1/4 c. green bell pepper, chopped
1/4 c. red bell pepper, chopped
1/2 c. cold water
1/4 c. flour
1 (12 oz.) can fat-free evaporated milk
1 t. chicken bouillon granules
1/8 t. pepper
1 c. chopped cooked chicken
2 T. sherry
2 T. grated Parmesan cheese

Cook the spaghetti according to package directions (do not use oil or salt). Drain well. Meanwhile, in a large skillet or saucepan, cook the pepper in small amount of water. Bring to a boil and cook for 3 minutes or until the peppers are tender. Drain well. In a small mixing bowl, stir together the water and flour. Stir into pepper along with the milk, bouillon and pepper. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, chicken and sherry. Pour into a greased 8 x 8 baking dish and sprinkle with Parmesan cheese. Bake, uncovered, at 400 degrees for 10 minutes or until heated through.

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Tips: This was a delicious tetrazzini casserole that cooked up thick and creamy without the extra fat. The original recipe also calls for 1 1/2 cups of sliced fresh mushrooms that are cooked alongside the peppers. My husband won't touch mushrooms so I left those out however I think they would have been very tasty in this dish. You can also use just one type of bell pepper if you prefer. If you don't keep sherry on hand, just purchase a small bottle of cooking sherry which can be found in most grocery stores near the vinegars. Also, check out Marinated Pork Loin and Sherry Chicken for other uses for the sherry.

This recipe did take a bit of prep work but here's how I did it: 1. I poached a small boneless, skinless chicken breast in a small skillet while the spaghetti cooked in a large saucepan. 2. When the chicken was cooked I removed it from the pan, chopped it and cooked the peppers in the same skillet. 3. When the spaghetti was done, I drained it and rinsed it with cold water so it wouldn't stick and left it sitting in the colander. 4. Then I transferred the peppers into the large saucepan and made the sauce in there. I combined all the ingredients in the large saucepan before I poured it in the square pan. I also mixed the water and flour in the measuring cup I used to measure the water in. All of this was in an effort to dirty as few dishes as possible.

Recipe adapted from Better Homes and Gardens: Family Favorites Made Lighter

Cheesy Beef Tetrazzini

Serves: 5-6

1 lb. ground beef
1 small onion, chopped
1 can (15 oz.) tomato sauce
1/2 t. salt
1/4 t. pepper
1/2 package (4 oz.) Neufchatel cheese (i.e. lowfat cream cheese)
1 c. cottage cheese
3/4 c. sour cream
1/4 c. green pepper, chopped
1/4 c. green onion, thinly sliced
8 oz. thin spaghetti
1/4 c. grated Parmesan cheese

Cook spaghetti according to package directions; drain. In a large skillet, over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a mixing bowl, beat cream cheese, cottage cheese and sour cream until blended. Stir in green pepper, green onion and spaghetti. Transfer to a lightly greased 2-quart baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes.

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Tips: This was a tasty casserole that was a little different that other tetrazzini recipes I've had. I think it tasted best when the meat layer and the spaghetti layer were mixed together after being served. To figure out how much 8 ounces of pasta is I look at how big the box is (12 oz, 16 oz, etc) then take whatever fraction of the box I need. These days the size of the package is continually changing so its hard to say half or three-quarters of a package. I used my KitchenAid Stand Mixer to mix the cheeses.

Recipe adapted from Taste of Home's 2002 Quick Cooking Annual Recipes

Italian Bowtie Bake

Serves: 4

8 oz. bow tie pasta, uncooked
2 c. spaghetti sauce
1 envelope (minus 2 teaspoons) Italian salad dressing mix
2 c. (8 oz.) Mozzarella cheese, shredded

Cook pasta according to package directions; drain. In a bowl, combine the spaghetti sauce and salad dressing mix; add pasta and toss to coat. Transfer to a greased shallow 2-quart baking dish. Sprinkle with cheese. Cover and bake at 400 degrees for 15 minutes. Remove cover and bake for 5 minutes more or until heated through.

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Tips: This bowtie casserole is quick and easy to put together and uses ingredients you probably have already. I do suggest using less than the whole envelope of Italian dressing mix. The whole package was a bit overwhelming the first time I made it. If this isn't quite what you're looking for check out the Cheesy Bowtie Bake instead.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes

Three Cheese Chicken Penne Bake

Serves: 4

1 1/2 c. penne pasta, uncooked
2 c. fresh spinach
1 lb. boneless, skinless chicken breast, cubed
1 t. basil
1 jar (26 oz.) spaghetti sauce
2 oz (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed
1 c. shredded Mozzarella cheese, divided
2 T. grated Parmesan cheese

Cook pasta according to package directions; adding spinach to boiling water for last 1 minute. In a skillet, cook chicken with basil on medium-high heat for 3 minutes. Add sauce; bring to a boil. Simmer 3 minutes or until chicken is done. Stir in Neufchatel cheese. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup Mozzarella cheese. Pour into greased 2-quart baking dish. Bake at 375 degrees for 20 minutes. Sprinkle with remaining cheese and bake 3 minutes longer.

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Tips: The fresh spinach in this pasta casserole gave it a nice flavor. It is a great way to use home-grown spinach. Neufchatel Cheese is just low-fat cream cheese. You can find it at any grocery store with the cream cheese. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Kraft Food & Family (Holiday '08/Winter '09)

Herbed Zucchini Pasta

Serves: 4

2 T. butter
5 T. oil, divided
1 onion, chopped
1 garlic clove, minced
1 green pepper, diced
2 zucchini, halved lengthwise and sliced
1/2 t. oregano
1 t. rosemary
1 t. basil
Salt & pepper to taste
1 pkg (12-16 oz.) pasta, cooked
1/4 c. grated Parmesan cheese

In a skillet over medium heat, melt butter with 2 tablespoons oil. Add onion; saute for 5 minutes. Stir in green pepper and garlic; saute for an additional 3 minutes. Stir in zucchini, herbs and salt & pepper; cover and cook over low heat for 5-8 minutes, until zucchini is tender. Add remaining oil; toss with pasta. Sprinkle with Parmesan cheese.

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Tips: This was a tasty meatless dinner that was easy to put together. Instead of chopping all the vegetables ahead of time, this recipe should give you enough time to chop the next item to add while the vegetable before it is sauteing. It is best to use pasta like bowtie, rotini or penne instead of long noodles like spaghetti or linguine. I also shared this recipe at 11th Heaven's Homemaker Mondays & Breastfeeding Moms Unite's Vegetarian Foodie Friday.

Recipe adapted from Pasta Recipes Cookbook (Gooseberry Patch)

Lasagna Toss

Serves: 4

1 lb. ground beef
1/2 c. green pepper, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
2 c. water
1/4 c. Italian dressing
12 lasagna noodles, broken into pieces
1/2 c. ricotta cheese
1 c. Mozzarella cheese, shredded

Brown meat in large skillet; drain. Stir in peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Add noodles; stir. Cover and cook on medium-low heat for 30 minutes or until noodles are tender. Remove from heat. Stir in ricotta cheese and top with mozzarella cheese. Cover and let stand for 5 minutes or until cheese is melted.

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Tips: This was a fun easy way to enjoy "lasagna" without all the fuss. As you break up the noodles, start about 2 inches down from the top. The noodles will break into all different size pieces as you go. If you keep string cheese on hand, you can substitute 2 pieces of string cheese for the shredded Mozzarella cheese. Just make the strings nice and thin. I also shared this recipe at Diary of a Stay-at-Home Mom's Cooking Thursday.

Recipe adapted from Kraft Food & Family, Spring 2009

Kay's Spaghetti Sauce

Serves: 4

2 T. oil
1 lb. ground beef
1/2 c. chopped onion
2 cloves garlic, minced
3 cans (8 oz.) tomato sauce
1 can (4 oz.) mushrooms, undrained
1 1/2 t. parsley
1 t. salt
1/8 t. pepper
1/4 t. basil
1/4 t. oregano
1 c. red wine

Heat oil in large pot. Cook beef, onion and garlic until beef in browned; drain. Stir in the rest of the ingredients, crushing the herbs as they are added. Heat to boiling, reduce heat. Cover and simmer 1 hour, 30 minutes. Serve over pasta.


Tips: This is probably my favorite meal, good ol' homemade spaghetti sauce. Although this is not an especially quick recipe, it is easy to put together and the taste is far superior to store-bought sauce. If you need to increase the amount of sauce but want to keep the cost down, just use more tomato sauce and spices and leave the ground beef at one pound. I will admit that I don't know much about wine but really any variety of red wine can be used. A light red like, Rose, will have a lighter flavor but I enjoy using a Merlot for a fuller flavor. Although ground beef is my favorite for flavor, you can use just about any ground meat including turkey, venison or elk. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods & Blessed with Grace's Tempt My Tummy Tuesday.

Recipe from my mom, Kay.

Garlic Chicken Pasta

Serves: 3-4

1 lb. boneless, skinless chicken breast; cut into strips
3 garlic cloves, minced
3 T. butter, divided
1/3 c. oil
1 t. Italian seasoning
1 box (12 oz.) bow tie pasta
Parmesan cheese

Cook pasta according to package directions. Meanwhile in a skillet, melt 2 tablespoons of butter. Add garlic and chicken; cook 5-7 minutes or until chicken is no longer pink. Remove chicken from skillet. Add oil, butter and Italian seasoning to skillet. Heat on medium for 2-3 minutes. Once pasta is cooked, drain. Toss pasta, chicken and garlic sauce together; stir until coated. Sprinkle with Parmesan cheese.

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Tips: I made up this great garlicky dish tonight while looking for a way to add chicken to our meal. I will admit that it is probably not the healthiest meal ever with the butter and oil but if you enjoy garlic, the flavor really comes through. I used canola oil because that is what I had but it would probably be even better if you used olive oil. Watch the garlic carefully to make sure it doesn't start to brown. If this does happen just remove it from the heat right away. It will still taste fine, just a little different. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Stacy

Elk & Bean Macaroni

Serves: 4

1 lb. ground elk
1 c. macaroni
1 can (15 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) Mexican-style diced tomatoes
1/3 c. chopped onion
1/4 t. cumin
1/4 t. chili powder
1/2 t. salt
1 c. (4 oz.) shredded cheddar cheese

Cook macaroni according to package directions. Meanwhile, brown elk and onions in a large skillet; drain. Mix tomatoes, beans, cumin, chili powder and salt into meat mixture; simmer 5 minutes. Drain macaroni and add to skillet. Stir until mixed. Top with cheese.


Tips: I made this recipe up myself while looking for a way to use some ground elk that a friend had given us. Since, elk tends to have a strong flavor it is good to pair it with another strong flavor so they balance each other out. You could also substitute diced tomatoes and green chilies for the Mexican-style tomatoes for even more of a kick.

Recipe from Stacy.

Chicken Fettuccine Alfredo

Serves: 3-4

8 oz. fettuccine
1 lb. boneless, skinless chicken breasts, cut into strips
1 1/4 c. chicken broth
4 t. flour
4 oz. reduced-fat cream cheese (aka. Neufchatel Cheese)
3 T. grated Parmesan cheese
1/4 t. garlic powder
1/4 t. pepper

Cook pasta according to package directions. Meanwhile, spray a large nonstick skillet with cooking spray and heat on medium-high. Add chicken; cook 5-7 minutes or until chicken is cooked through; stirring occasionally. Remove from skillet. Put broth and flour in a small dish with a tight-fitting lid; shake until smooth. Pour into skillet. Stir in cream cheese, 2 tablespoons Parmesan cheese, garlic powder and pepper; cook 2 minutes, stirring constantly until mixture boils and thickens. Stir in chicken. Once pasta is cooked and drained, mix chicken mixture into pasta. Sprinkle with remaining Parmesan cheese.

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Tips: This was a simple filling pasta dinner that everyone enjoyed. If you want more veggies in your dinner, try Chicken Pasta Primavera. I also shared this recipe at 8 Muddy Boots' From Scratch.

Recipe from Kraft Food & Family, Fall 2008

Cheesy Bowtie Bake

Serves: 4-6

1/2 lb. ground beef
1 garlic clove, minced
1 jar (26 oz.) spaghetti sauce
8 ounces bow tie pasta, cooked
1 pkg. (8 oz.) shredded mozzarella cheese
1 c. cottage cheese
1 c. (4 oz.) shredded Italian cheese blend

Brown ground beef in a saucepan with garlic; drain. Stir sauce into meat; simmer for 5 minutes. Add bow ties, mozzarella and cottage cheese; stir together and place in a greased 2-quart casserole dish. Sprinkle with Italian cheese. Cover and bake at 350 degrees for 30 minutes; remove cover for last 5 minutes.

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Tips: This was an easy pasta casserole that was very simple to put together and my daughter loved it. If you happen to keep string cheese on hand, try stringing two sticks into small pieces in place of the 8 ounces of mozzarella cheese. It tasted great and allowed me to use something I already had on hand. I also shared this recipe at Harrigan Howdy's Recipe Share Party & Food on the Table's No Whine Wednesday.

Recipe adapted from Cheap & Easy Recipes Cookbook (Gooseberry Patch)

Chicken Pasta Primavera

Serves: 4

2 c. uncooked spiral pasta
1 lb. boneless, skinless chicken breasts, cubed
2 garlic cloves, minced
2 T. butter
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrots, thawed
3/4 c. half-and-half
1/2 c. grated Parmesan cheese
1/2 t. salt
1/4 t. pepper

Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables and half-and-half; cook until vegetables are tender. Drain pasta. Add the pasta, cheese, salt & pepper to the skillet; cook and stir until heated through.

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Tips: This is a very tasty pasta dish and gets you your protein, veggies and carbs all in one skillet. I used fat free half-and-half to cut down on calories. The sauce was a little thin but still very flavorful. If you are looking for a very creamy sauce and aren't worried about calories, try using whipping cream in place of the half-and-half. I also shared this recipe at All the Small Stuff's Tuesday at the Table.

Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes

Tomato Feta Penne

Serves: 4

8 oz. uncooked penne pasta
1 T. oil
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained or 4 medium fresh tomatoes, diced
1-2 T. dried basil
1/4 tsp. salt
1/3 c. feta cheese

Cook pasta according to package directions. Meanwhile, in a small skillet saute minced garlic in oil 2-3 minutes. Add the tomatoes, basil and salt; cook and stir for 5 minutes. Drain pasta, return pasta to pot and add tomato mixture. Stir in cheese; heat through.

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Tips: This dish has a lot of flavor and is a great way to use tomatoes from your garden if it's the right time of year. It can be used as a fancy side dish or as a main dish. If you prefer meat in your main dishes, just add hot, cooked chicken when you stir the tomato mixture into the pasta. I also shared this recipe at Breastfeeding Moms Unite's Vegetarian Foodie Friday & Life as MOM's Ultimate Recipe Swap.

Adapted from Taste of Home's 2003 Quick Cooking Annual Recipes