Recipes | Pasta Dishes

    by Anonymous

    16 oz bag penne pasta,
    cooked (according to package)
    5 T. olive oil
    2 chicken breasts
    1/2 t. ea salt and garlic powder
    Dash pepper
    1/2 c low sodium chicken broth
    1 bunch asparagus, cut small pcs
    1 clove garlic
    1/4 cup parmesan cheese

    After cooking pasta, drain and set aside. Warm 3 T. of the oil and cook chicken along with the seasonings. Remove the chicken when juices run clear and drain on paper towels. Pour in broth and cook the asparagus and garlic for about 5 minutes. Return chicken to pan and stir in cooked pasta along with the remaining 2 T. of olive oil. Sprinkle with the parmesan and enjoy!
    by Anonymous

    1 package (16 oz) spaghetti
    1 pound ground beef
    1 medium onion, chopped
    1 jar (24 oz) meatless spaghetti sauce
    1/2 t. seasoned salt
    2 large eggs
    1/3 cup grated parmesan
    5 T. melted butter
    2 cups (16 oz) cottage cheese
    4 cups (16 0z) mozzarella cheese

    Cook and drain the noodles according to package directions. Set aside. Cook the beef and onion until done. Drain well. Stir in the sauce and seasoned salt. In a separate bowl, whisk the eggs, parmesan, and butter. Add the noodles. Toss to coat. Place half of spaghetti mixture in a 3 quart greased pan. Top with half the cottage cheese and half the meat sauce, and mozzarella cheese. Repeat layers. Finally cover and bake at 350 degrees for 40 minutes. Uncover and bake an additional 20-25 minutes or until casserole is heated through. Serves about 10. This is wonderful served with a toss salad on the side.
    by Sister Liz F.

    1 bottle Robert Redford's Alfredo sauce
    1/2 gallon of water
    olive oil
    1/2 bell pepper
    1 small onion
    2 T. dried basil leaves
    ground garlic
    3 chicken breats, quartered
    1 pkg. angel hair spaghetti

    Robert Redford's Alfredo sauce (bottle) emptied into a sauce pan and slowly heated. 1/2 gal of water with salt and olive oil in another pan set to boil. In a skillet, 1/2 red bell pepper and one small white onion in olive oil to stir fry. When done put into the sauce with 2 T. of dried Basil leaves and ground garlic to taste. Simmer slowly while the chicken cooks. In the skillet that the veggies were in, brown and cover to cook three quartered chicken breasts. When the chicken is almost done, add the angel hair spaghetti to the water and boil for 4-5 minutes. After five minutes, strain the spaghetti and place on the place and a few pieces of chicken and cover with sauce...mmm. We had enough for 4-5 people.
    by Sister Carrie B.

    1 can Italian tomatoes, undrained
    1 package creamed spinach (9 oz., thawed)
    12 oz. box penne pasta
    Parmesan or Romano cheese

    Cook pasta according to package directions. Drain well. Add the rest of ingredients except cheese. Mix well and heat through. Serve while hot and top with the cheese if you like.