1 (8 oz) package spaghetti, uncooked
1 (10 oz) package frozen chopped spinach, thawed and well drained
1 can cream of mushroom soup, undiluted
1 clove garlic, minced
1/2 teaspoon dried marjoram
1/4 to 1/2 teaspoon dried whole tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound Italian sausage
1 large onion, chopped
1 egg, slightly beaten
1 (16 oz) carton ricotta cheese
1 tomato, chopped
1/3 cup chopped fresh parsley
Cook spaghetti according to package directions and drain. Spoon into a lightly greased 13×9 inch baking dish, set aside. Combine spinach and next 6 ingredients; spoon over spaghetti. Remove casing from sausage. Cook sausage and onion in a large skillet over medium-high heat until meat is browned, stirring to crumble. Drain well. Sprinkle sausage mixture over spinach mixture. Combine egg and ricotta cheese; spread over sausage mixture. Cover and chill 8 hours. To bake remove from refrigerator and let stand at room temperature for 30 minutes. Bake covered at 375 degrees for 35 to 40 minutes or until thoroughly heated. Sprinkle with tomato and parsley. Note: Unbaked casserole may be frozen. To bake, thaw in refrigerator 24 hours. Remove from refrigerator and let stand at room temperature 30 minutes. Bake covered at 375 degrees for 50 minutes or until heated. Sprinkle with tomato and parsley.
Dinner tonight was Chicken Spaghetti. This is a great recipe. I froze half of the dish for another day. Everyone in the family loved it. The only thing I changed was the cheese. I used Mexican Style Velveeta cheese. It was really good.
Can you tell that I am dreaming of summer? This dish reminds me of all the wonderful vegetables available during the summer. This dish is also a good dish to clean out the refrigerator of all those leftover veggies. Either way, it is really good. I will warn you though, the guys in the family did not like it much because it didn’t have meat in it. Pioneer Woman calls it “chick food” and I am inclined to think that it is. The recipe can be found HERE.
I have a lot of ham leftover from Christmas so I thought I would post a few extra recipes using ham. These are not necessarily freezable.
Creamy Macaroni and Cheese Ham Bake Serves 4
1-7.25 oz package of macaroni and cheese dinner mix
1 1/2 cups cubed cooked ham
1 1/2 cups shredded cheddar cheese
1 cup cream style cottage cheese
1/2 cup sour cream
1/2 cup chopped onion
1/4 teaspoon ground black pepper
1/4 cup soft bread crumbs
1 tablespoon snipped fresh parsley
1 tablespoon butter, melted
Preheat oven to 375. Prepare macaroni and cheese mix according to package directions, except do not add salt to water. Stir in ham, 1 cup of cheddar cheese, cottage cheese, sour cream, onion and pepper. Transfer mixture to an ungreased 1 1/2 quart baking dish.
In a small bowl, combine bread crumbs and if desired, parsley; stir in melted butter. Sprinkle over macaroni mixture. Sprinkle with the remaining 1/2 cup cheddar cheese.
Bake uncovered about 30 minutes or until mixture is heated through and crumbs are golden.
1 1/2 cups heavy cream
1 1/2 cups fresh grated Parmesan cheese (5.5 oz)
1/2 cup butter
2 egg yolks
1 pound fettucine noodles
1/2 cup chopped fresh parsley
May add imitation lobster or shrimp
Heat cream in pan. When it begins to simmer, stir the cheese into it, bit by bit. Stir constantly over low heat for 10 minutes then start adding butter a little at a time. When all butter is added and sauce is smooth, remove it from heat and beat small amount of it into the egg yolks. Return the egg yolk mixture to the sauce and stir well with a whisk. Season with salt and white pepper. Cook noodles al dente. Mix noodles and sauce. Sprinkle with parsley.
Serves 8-10 people (freeze leftovers)
1-16 oz. package ziti pasta
2-10 oz containers Alfredo sauce
1-8 oz. container sour cream
1-15 oz container ricotta
2 large eggs, lightly beaten
1/4 cup chopped fresh parsley
1 1/2 cups mozzarella, shredded
Cook ziti according to package directions; drain and return to pot. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of ziti mixture into a lightly greased 13×9 inch baking dish. Stir together ricotta and next 3 ingredients; spread evenly over pasta mixture. Spoon remaining pasta mixture evenly over ricotta layer, sprinkle with mozzarella. Bake at 350 degrees for 30 minutes or until bubbly. Can serve with grilled chicken, beef or pork if preferred.
*Use refrigerated Buitoni Alfredo Sauce
1 pound ground beef
1 envelope spaghetti sauce mix
1 pound non-fat cottage cheese
4 cups medium wide noodles, uncooked (about 8 oz.)
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
3 tablespoons chopped fresh parsley
1-14 oz. can tomatoes with juice
1-8 oz. can tomato sauce
1 1/4 cups water, beer or wine
4 oz. mozzarella, thinly sliced
In a large skillet (be sure it has a tight fitting lid to use later), brown meat, stirring occasionally to break up lumps; drain off any drippings. Spread browned meat evenly in skillet and sprinkle with half the spaghetti sauce, mix. Spoon cottage cheese over meat, top with uncooked noodles, dried herbs, salt and parsley. Press down with back of mixing spoon. Sprinkle evenly with remaining dry spaghetti sauce seasoning mix. Cut whole canned tomatoes into small pieces and combine with their juice, tomato sauce and water, beer or wine. Pour on top of skillet mixture, making sure all ingredients moistened. Bring to boil, cover tightly and simmer 35 minutes after reducing heat to medium-low. Top with mozzarella pieces and let stand 5 minutes before spooning out portions.
This has been a family favorite for years. It is tried and true!
1 box manicotti noodles
16 oz. ricotta cheese
12 oz. mozzarella cheese, 1/2 sliced and 1/2 diced
1/2 cup Parmesan cheese
1/4 cup parsley, chopped
1 teaspoon oregano (optional)
Large jar of Prego spaghetti sauce
Cook noodles only 5 1/2 to 6 minutes! Rinse in cold water immediately. Cook 5 at a time. Combine all other ingredients in a bowl, mix well and set aside except sliced mozzarella. Pour sauce on bottom of baking dish, carefully stuff noodles and lay in a single layer on sauce. Cover with more sauce and cheese slices. Bake at 350 degrees for 25 minutes. This freezes well before baking. If frozen, cook for about an hour.