Ricotta & Spinach Stuffed Manicotti

 Quick and easy delicious dinner!  Stuffing the manicotti will be the most time-consuming while making the recipe.  However, if you place all your filling in a plastic bag and then cut a hole in it, you'll be able to stuff the manicotti shells much faster.  Also, this is one of those recipes that you can make ahead and then bake when ready.  You can also freeze it for up to 1 month.

INGREDIENTS:
For the Sauce:
37 oz Spaghetti sauce (bought 45 oz jar but didn't use it all, you easily can)
1.5 lbs ground beef
1 small onion, chopped
1 tsp minced garlic
salt to taste (for meat)

For the Filling:
5 oz Fresh spinach
2 c Ricotta cheese
1/2 c grated Parmesan cheese
1/4 tsp ground nutmeg
1/4 tsp ground black pepper


1 pkg uncooked manicotti shells
2 tbsp grated Parmesan cheese (to sprinkle on top when ready to bake)

Start by making your meaty sauce (you can easily skip the meat if you want).  In a pan, cook the meat, add salt.  When the meat is halfway done, add the minced garlic and chopped onions.  Mix well and continue cooking until meat is ready.  When the meat is ready, add the spaghetti sauce and simmer for about 5 minutes, set aside.

Steam the spinach, then squeeze to drain (you could also use frozen spinach).  Mix spinach, ricotta and Parmesan cheese, nutmeg and pepper.

Add about a third of your sauce to a ungreased 9x13 baking dish.  Fill the uncooked manicotti shells and place shells in sauce in dish.  Pour the remaining sauce evenly over shells, covering them completely.  Sprinkle with 2 tablespoons of grated Parmesan cheese.  Cover and bake at 350 degrees Fahrenheit for about 1 and 1/2 hours or until shells are tender.

Note:  If making ahead, cover and refrigerate manicotti for up to 24 hours.  You can also wrap airtight, and freeze for up to 1 month (when doing this,add 10 more minutes to the baking time).  When ready to use, unwrap frozen manicotti, cover and bake for 2 hours.  Enjoy!

Crunchy Asian Pasta Salad

1	box Betty Crocker® Suddenly Salad® classic pasta salad mix (We have liked the Greek flavor the best, if you can find it... I have also used off brands)
1	package (3 oz) Oriental-flavor ramen noodle soup mix
3	tablespoons sugar
3	tablespoons vegetable oil
2	tablespoons white vinegar
2	tablespoons water
1	tablespoon soy sauce
3	cups coleslaw mix
1	cup snow pea pods, strings removed, cut diagonally into 1/2-inch pieces
1/2	cup sliced almonds, toasted
1	can (15 oz) mandarin orange segments, drained (I leave these out & add sliced black olives) Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well. In large bowl, stir together seasoning mixes from pasta mix and soup mix, sugar, oil, vinegar, water and soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine. Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate.

Chicken Enchilada Pasta

I made this for dinner tonight and my family LOVED it. My picky 5 year old daughter even asked for seconds!


*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
1 (19-oz) can green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can sliced black olives
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
12-16 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips. Serves 6-8.


Recipe Source: My Kitchen Cafe (http://www.mykitchencafe.blogspot.com/)

Creamy Parmesan Chicken Pasta & Vegetables

Ingredients:

Sauce:

2 Tbsp. minced Garlic
4 Tbsp. Butter
2 Tbsp. Flour
2 cups Milk
3/4 cup grated Parmesan cheese
salt to taste

2 chicken breasts, cubed
Favorite chicken marinade (I like Stubb's)
8 oz. Penne Pasta (or whatever pasta you have on hand)
1 cup diced Tomatoes
Fresh Green Beans, cooked
Fresh or dried Parsley Flakes and Pamesan Cheese

NOTE: Use whatever veggies you have on hand. Red bell peppers, zucchini, artichoke, asparagus would all be good in this dish.


Cover diced chicken with marinade in a bowl. Set aside in refrigerator to allow chicken to absorb the flavors of the marinade. Cut off ends of Green Beans and cut in half. Place in small saucepan and add water until beans are covered. Cook over medium heat until beans become al dente. (Tender, yet crisp) As beans are cooking, heat water for pasta and cook pasta according to package directions.

In a seperate pan saute garlic in butter over medium heat. Add flour to make roux. Slowly mix in milk. Allow sauce to thicken, stirring constantly. When sauce reaches desired consistency, add Parmesan and stir until combined. If sauce becomes too thick, add additional milk as desired.

To cook chicken, heat a Tbsp of oil in a frying pan on medium heat. Place cubed chicken in the pan and cook for 4 min. Flip the chicken to other side and cook an additional 4 min. or until cooked.

To serve on a platter or individual plates: Spoon pasta on to plate or platter. Add tomatoes, chicken and green beans. Spoon sauce over all and sprinkle grated Parmesan and parsley over top. Serve with toasted french bread.