Grandma Patty's Lasagna

Meat Sauce

2 lbs. ground beef

1 cup chopped onion

1 can (1 lb. 2 oz.) diced tomatoes

1 can (15 oz.) tomato sauce

1 tsp. salt

1 Tbsp. sugar

Garlic to taste

Brown ground beef and add rest of ingredients.  Simmer one hour.  Meanwhile cook 10 oz. package of lasagna noodles according to package directions.  Drain.

Cheese Sauce

2 cups ricotta cheese

2 Tbsp.  Parsley

1 tsp. oregano

2 beaten eggs

Mix together.

Grate Mozzarella cheese.

Layer ½ noodles, meat sauce, cheese sauce, top with mozzarella cheese; repeat layers.  Bake for 30 minutes in 350-degree oven.  Let stand for 15 minutes. Serve.

Baked Ham and Cheese Ziti

2 ½ c. (9 oz.) uncooked ziti

¼ c. butter

1 clove garlic chopped

¼ c. flour

½ tsp salt

2 cups milk

½ Dijon mustard

2 cups shredded cheese

4 oz. sliced deli ham cut in strips

1/3 cup grated Parmesan cheese

Pre-heat the oven to 350.

Cook and drain pasta.  Melt butter and garlic stir in flour and salt cook over medium heat till thick stir in cheese and mustard till melted stir in pasta and ham pour into casserole dish, top with Parmesan and bake for 20-25 minutes.

Angel Hair Pasta with Leeks and Cream

10 oz. Leeks
1/4 cup unsalted butter
4 eggs
1 cup freshly grated parmesan cheese
1/4 cup light cream
Salt and freshly ground pepper
1 lb dried angel hair pasta

Trim the leeks, discarding the root ends and the tough green tops. Slit leeks lengthwise three fourths fo the way down to the root ends. Wash, cut into crosswise thin pieces.

In large frying pan over medium heat, melt butter.  Add the leeks and saute stirring until tender, about 5 minutes.  Remove from heat, cover and keep warm.

In a bowl, beat together the eggs, parmesan cheese, the cream and salt and pepper to taste, set aside.

Cook pasta to almost al dente.  Drain pasta, add it to the leeks in frying pan and raise heat to high.  Pour in the egg mixture and stir vigorously until the eggs are firm but not dry, (1-2 minutes).

Transfer to a warmed serving dish and serve immediately. Serve with additional Parmesan cheese.

Creamy Chicken and Penne

1 lb penne
4 cups broccoli flowerets
1 onion, sliced
1 Tbs. Olive oil
1/2 boneless, skinless chicken breasts cut into 3x1" strips
1 can disced tomatoes, drained
1 cup heavy cream
1/2 cup chicken broth
2 Tbs balsamic vinegar
1 tsp. black pepper
3/4 cup grated parmesan cheese

Cook penne following package directions. Stir in broccoli flowerets for last 2 minutes
Meanwhile, saute onion in olive oil in large skillet for 6 minutes, until softened, add chicken and saute` for 4 minutes.
Stir in tomatoes, cream, chicken broth, vinegar, salt and pepper. SImmer for 4 minutes.
Drain pasta and broccoli, Toss with chicken mixture and parmesan cheese.
Serves: 7-8

Pasta Rosa

One of the first times I ever went to Noodles and Company I ordered their Penne Rosa. The newly opened location had ran out of Penne. So they used a spiral tube noodle called cavatappi. Loved it!!! next time I went I had forgotten that the original recipe was with penne and it wasn't near as good. I then found a copy cat recipe and made it my own, probably the closest thing you will find to the real deal.
1 (1 lb) box Squiggly tube pasta-cavatappi (I found mine at Macey's)
1/4 cup chicken broth
 4 Tbsp olive oil (extra virgin)
1 tsp ground or crushed red pepper* (optional) o r white pepper for more heat
1/2 cup heavy (whipping) cream
1 cup spicy spaghetti sauce (prego)
1/2 cup sliced mushrooms (canned or fresh, drained)
1/2-3/4 cup baby spinach (packed)
1 (14 oz.) can petite diced tomatoes
Freshly grated parmesan (for garnish)
grilled chicken, sauteed shrimp, or asparagus** (for serving) See my next post for Parmesan Chicken

Boil pasta according to pacakge directions; set aside.

In a large skillet, heat broth, oil, marinara, mushrooms, tomatoes and pepper over medium heat; stir liberally for 4-5 minutes or until mushrooms are soft if using fresh.

Add pasta, mixing well. Add cream, continue stirring. Add spinach last, stirring until wilted.

Serve with fresh parmesan or feta cheese on top.

Cheesy Chicken Ranch Pasta

8 ounces dried pasta (I used penne)
1 Tablespoon butter
2 boneless, skinless chicken breasts, cut into small pieces
2 Tablespoons flour
1 packet dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup chopped, cooked bacon

Directions: Bring a large pot of water to a boil. Add dried pasta and cook according to package directions. Drain water.

Meanwhile, heat butter over medium-high heat, in a large skillet. Add the chicken pieces, and cook until no longer pink. About 10 minutes.

Once chicken is thoroughly cooked, sprinkle the flour and packet of ranch seasoning over the chicken. Stir. Pour milk into the skillet, and continue to stir and cook until mixture starts to thicken. Stir in cheddar cheese and bacon pieces. Stir until cheese melts.

Add the cooked pasta to mixture and stir to combine. Serve immediately!