Creamy Ranch Pasta

8 ounces penne pasta
1 T. butter
1 T. flour
3T. dry ranch dressing seasoning mix
2 Cups milk
1 Cup shredded cheddar cheese
1/3 Cup cooked, chopped bacon
2 Cups cooked chopped chicken

In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta.  Stir to coat.

Scrumptious Chicken Casserole

3 Chicken breasts, cooked and cubed
12 oz. Angel hair pasta, cooked
16 oz. Sour cream
1 can Cream of mushroom soup
1 can Chicken broth (2 Cups)
1 package stuffing mix

Preheat oven to 375.  Mix the chicken, pasta, sour cream and soup in a large bowl.  Add about 1/4 of the dry stuffing and mix well.  Place in greased 9x13 baking dish.  Bring 1 can of chicken broth to a boil and add remaining stuffing mix.  Cover and remove from heat.  Let sit for 1-2 minutes.  Fluff with fork and place on top of pasta and chicken mixture.  Cover with foil and bake for 30 minutes or until it begins to bubble.

Ham and Green Noodle Bake

This has been one of my favorites for years and years!  It is not easy to find spinach or green noodles anymore.  I have also used plain fettuccine and it works as well.

1 medium onion chopped
2 T butter
2 T flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1 3/4 C. milk
2 cups cubed ham
1/2 C. shredded Swiss cheese
4 oz. spinach noodles
2 T grated Parmesan cheese

Heat oven to 375. Cook and stir onion in butter until tender.  Blend in flour, salt, pepper and mustard.  Heat over low heat, stirring constantly until bubbly.  Remove from heat.  Add milk, heat to boiling stirring constantly.  Boil and stir 1 minute.  Stir in ham and Swiss cheese.

Cook noodles as directed on package.  Drain.  Alternate layers of noodles and sauce mixture in ungreased 1 1/2 quart casserole dish.  Sprinkle with Parmesan cheese.  Bake uncovered until bubbly and light brown.  About 20 minutes.

Spinach Artichoke Pasta

8 oz. pasta, cooked according to package (I like to use rotini)
1 large or 2 small chicken breast, cubed
2 tsp. vegetable oil
1/2 C. onion diced
2 cloves garlic, minced
salt and pepper
1 Tbsp. butter
1 can artichokes, chopped
1 C. packed chopped spinach
1 can diced tomatoes
1 pkg. cream cheese, softened
1/2 C. sour cream
1/2 C. chicken stock
1/2 C. half and half
6 oz. Parmesan cheese
2 Tbsp. hot sauce

• Cook pasta, drain and set aside.
• In a large skillet heat oil over medium high heat.  Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.
• Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.
• Add the butter and cook until melted.  Add the artichokes, spinach and tomatoes.
• Stir in cream cheese and sour cream.  Cook until they are melted and incorporated into the mixture.
• Add the chicken stock, half and half, Parmesan cheese, and hot sauce.  Simmer for about 5 minutes or until heated through.  Salt and pepper to taste.
• Pour the mixture into a large casserole dish, top with additional Parmesan cheese and bake at 350 for 15-20 minutes.

Baked Cheesy Egg Noodles

1 pkg. (12 oz.) extra wide egg noodles
1 pkg. cream cheese, softened
1 C sour cream
1 C cottage cheese
3-4 green onions
1-2 cloves minced fresh garlic or about 1/2-1 tsp granulated garlic
1 T Worcestershire sauce
pinch of cayenne or red pepper
salt and pepper to taste
1 C seasoned dry bread crumbs
1/4 C butter, melted

Cook noodles until just about tender, then drain well and set aside.  In a large mixing bowl, combine cream cheese, sour cream and cottage cheese.  Blend with an electric mixer, then stir all of the other ingredients except for the butter and bread crumbs.  Mix in noodles.  Spoon mixture into a shallow baking dish.  Top with seasoned bread crumbs and melted butter.  Cover and cook at 350 for 10-15 min.  Then uncover and continue to bake an additional 10 min. or until lightly crispy.

Ricotta Ravioli with Spinach Pesto

This was a new recipe I tried and loved but I do recommend a food processor for making the pesto.  I tried a blended and it worked but not well.

2 C fresh ricotta
1 C toasted hazelnuts, chopped, divided
1/2 tsp nutmeg
1 lemon, zested and juiced
salt and pepper
1 12 oz. pkg. wonton wrappers
1 egg white, lightly beaten
4 C spinach
1 clove garlic
1/2 C grated Parmesan cheese
1/2 C olive oil

In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste.  Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white.  Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli.  Transfer ravioli to a parchment lined baking sheet.  Repeat with remaining wonton wrappers and filling, making 18-20 ravioli total  Cover baking sheet with damp paper towel and transfer to refrigerator to set up, about 30 min.

Fill a large pot with water, salt liberally, and bring to a boil.  Cook ravioli in three batches., until they are cooked and float to the top, about 2-3 minutes.  Strain and transfer to serving bowls.  Top with a dollop of spinach pesto.

Spinach Pesto

In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, Parmesan, olive oil, salt and pepper to taste and puree until smooth.

Taco Filled Pasta Shells

2 lbs. ground beef
2 envelopes taco seasoning
1 pkg. cream cheese
24 uncooked jumbo pasta shells
1/4 C. butter melted

ADDITIONAL INGREDIENTS (for each casserole)

1 C. salsa
1 C. taco sauce
1 C. shredded cheddar cheese
1 C. shredded Monterey jack cheese
1 1/2 C. crushed tortilla chips
1 C. sour cream
3 green onions, chopped

Directions:

In a dutch oven, cook beef over medium heat until no longer pink.  Drain. Add taco seasoning; prepare according to package directions.  Add cream cheese; cook and stir for 5-10 minutes or until melted.  Transfer to a bowl; chill for 1 hour.

Cook pasta according to package directions; drain.  Gently toss with butter.  Fill each shell with about 3 tablespoons of meat mixture.  Place 12 shells in a freezer container.  Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9 inch square baking dish.  Top with stuffed shells and taco sauce.  Cover and bake at 350 for 30 minutes.  Uncover; sprinkle with cheeses and chips.  Bake 15 minutes longer or until heated through.  Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9 inch square baking dish; top with shells and taco sauce. Cover and bake at 350 for 40 minutes.  Uncover and continue as above.