Tortellini Bake

We cut this recipe in half and ended up eating the ENTIRE pan! It was really good.

16 ounce package of cheese tortellini
1 tablespoon oil
2 cups (about 2 chicken breasts) chicken cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 tablespoons flour
8 ounces (1 cup) chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
8 oz (2 cups) shredded Monterey jack cheese

Bring a large pot of water to a boil and cook the tortellini for 2-3 minutes. Drain and set aside.

Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.

Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.

Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

Spaghetti Pie - Michelle Dalton

Whole wheat spaghetti
1/2 pound ground beef
1/4 cup broccoli puree
¼ cup spinach puree
1/4 cup carrot puree
1 large egg white
2 tablespoons grated parmesan
2 cloves garlic chopped
2 cups bottled tomato or spaghetti sauce
1 cup lowfat cottage cheese
1/2 t salt
1/4 t pepper
1 cup shredded mozzarella

1. Preheat oven to 350F. Coat a 9 inch pie plate with cooking spray
2. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain in a colander (Skip this step if you have leftover pasta)
3. In a small bow, mix the ground beef with the broccoli puree, egg white, parmesan and garlic. Form the mixture into 1/2 inch balls
4. In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot and spinach purees, and salt and pepper. Spoon the mixture into the pie plate and smooth the top. Scatter meatballs on top and sprinkle with mozzarella. Bake, uncovered until the center is firm and the cheese is bubbly, 25 – 30 minutes.

Note: the basic recipe is from the book Deceptively Delicious by Jessica Seinfeld, but some of the things in here are my adaptations.

Crockpot Angel Chicken - Jackie Beauchamp

This recipe was served at the 2008 RS Christmas activity.

6-8 boneless chicken breasts
1/2 cup butter
1 (1 ounce) package dried italian salad dressing mix
1 (10 1/2 ounce) can Campbell's Golden Mushroom soup
1/2-1 cup chicken broth (depends on how much gravy you want)
4 ounces cream cheese with chives and onions (buy this already made)
angel hair pasta  (cook according to box directions)

1. Place the chicken in the crock pot.
2. Melt butter in a saucepan.
3. Stir in Italian salad dressing mix, can of soup, cream cheese and broth.  Pour over chicken.
4. Cook on low in the crock pot for 4-5 hours.
5. Pour over cooked angel hair pasta or other noodles or rice.  Enjoy!

Italian Cheese and Herb Casserole - Anastasia Bryant

1 can Tuna (in water)
1 box Rice a Roni Italian Cheese and Herb
About 4c. cooked spaghetti / about one medium hand full
¼ 14.4 oz can peas or 1-2 handfuls frozen peas
(can substitute with frozen green beans. Do not used canned)
Preheat Oven to 350°
Follow instructions on Rice a Roni box.
Break spaghetti into 1/3’s and follow instructions on box.
Mix together Rice and Spaghetti. Once thoroughly mixed add Tuna and peas.
Heat in Stove at 350° for 5-10 mins or until slightly hot

Baked Manicotti - Nikki Ogden

Tomato Sauce
1 28-ounce can petite diced tomatoes (in juice)
1 tablespoon extra-virgin olive oil
1 large clove garlic , minced or pressed through garlic press (about 1.5 teaspoons)
1 tablespoons chopped fresh basil

Cheese Filling and Pasta
2 cups part-skim ricotta cheese
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1large egg , lightly beaten
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoons chopped fresh basil
16 Barilla no-boil lasagna noodles

To Prepare Noodles: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil and garlic in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.
Stir in basil. Combine ricotta, Parmesan, mozzarella, egg, salt, pepper, and herbs in medium bowl; set aside. Spread bottom of baking dish evenly with 1 1/2 cups sauce.
Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered. (I then sprinkle motzzarella cheese on top of the manicotti)
Cover manicotti with aluminum foil. Bake until bubbling, about 40-45 minutes. Cool 15 minutes, then serve.

Rotel Chicken - Linda Day

4-5 chicken breasts (bone in or out, just don't overcook if you do boneless)
1 lb. Velveeta, cubed
1 med. green pepper, diced
1 med. onion, diced
1 sm. can sliced mushrooms, drained
2 cans Rotel (in Mexican foods aisle ... diced tomatoes, and chili's w/seasonings. It is a soup-sized can ... 10 0z.)
1 lb. spaghetti
Cook chicken and cube. Meanwhile, cook spaghetti and drain. Saute onion and pepper and a little garlic in sm. amt of oil. Add Rotel, mushrooms, and cubed Velveeta, heating and stirring carefully just until cheese is melted. Combine this mixture with chicken and spaghetti. Place in a lightly buttered casserole dish, (9x13) and bake at 325 for 30 min., covered. This is a generous amount, and is almost better reheated.