Baked Feta Pasta

 If you haven't tried this trendy meal yet, we recommend it! It's so delicious, easy and quick!

INGREDIENTS

  

• 16 oz Cherry tomatoes  
• 4-5 Cloves Fresh chopped garlic
• 4-5 TBSP Olive Oil
• 1 tsp Dried Italian seasoning   (We used half Trader Joe's Salute 21 Seasoning)
• Salt and pepper To taste
• 1/2 Cup Tomato sauce
• 2 TBSP Grated parmesan cheese
• Fresh basil  
• 4-5 Cups Cooked pasta
• 9 oz Feta Block  

INSTRUCTIONS

 

• Preheat your oven to 400 degrees.
• In a 9" x 9" baking pan, add your feta block (drained) in the center.
• Add the tomatoes around it.
• Sprinkle your chopped garlic over feta and tomatoes.
• Drizzle 2-3 TBSP of olive oil all over the cheese and tomatoes.
• Sprinkle seasoning on top.
• Bake for 30 minutes or until the cheese feels soft.
• While baking, boil water and cook your pasta then drain.
• Take out your feta tomato dish lightly mash with a fork or potato masher. Add your drained pasta.
• Optional: add your fave tomato sauce, drizzle with more olive oil, add fresh basil and parmesan cheese.

NOTES

If your garlic is toasting too much on top of the feta, cover with a piece of foil.

Creamy Chicken Lasagna

Make this.  You will thank me later.  And so will everyone you serve it to.

 

Ingredients

• 2 cups shredded cooked chicken breasts 
• 1 can (14 oz.) artichoke hearts, drained, chopped 
• 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided (Plain mozzarella can work, too.)
• 1/2 cup KRAFT Grated Parmesan Cheese 
• 1/2 cup chopped drained oil-packed sun-dried tomatoes 
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
• 1 cup milk 
• 1/2 tsp. garlic powder 
• 1/4 cup tightly packed fresh basil, chopped, divided 
• 12 lasagna noodles, cooked 

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Yum-O Casser-O

According to Our Best Bites, where I discovered this delicious recipe, this dish is actually called Creamy Chicken Noodle Casserole.  But here at our house we have renamed it Yum-O Casser-O.

Because it is Yum-O. And creamy, warm, delicious, savory comfort food at it's best.

Really, every now and then I just crave a good steamy casserole, and this is undoubtedly one of the best I've made in a very long time.  Maybe ever.

Go here for complete recipe, photos, instructions, etc.



Ingredients:

• 12 oz wide egg noodles (7 3/4 cups) 
• salt and pepper 
• 3 tablespoons unsalted butter 
• 1 red bell pepper, stemmed, seeded, and chopped fine 
• 1 small onion, chopped fine 
• 3 tablespoons all purpose flour 
• 2 cups half-and-half 
• 2 1/2 cups low-sodium chicken broth 
• 1 pound boneless, skinless chicken breasts, halved lengthwise and trimmed 
• 4 ounces deli American cheese, chopped coarse 
• 4 ounces sharp cheddar cheese, shredded 
• 1 1/2 cups frozen peas, thawed and patted dry 
• 25 Ritz Crackers, crushed coarse 

Directions:
1. Bring 4 quarts water to boil in a large pot or dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3 minutes. Drain noodles and rinse with cold water until cool. Drain again and set aside.

2. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl; set aside. In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly for 1 minute. Slowly whisk in half and half, a little at at time as you whisk to incorporate flour mixture and smooth out lumps. Add broth and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Add chicken and cook until no longer pink, 8-10 minutes. (Chicken won’t be cooked all the way through, that’s okay)

3. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Remove pot from heat, transfer chicken to plate, and shred into bite-size pieces once cool enough to handle. Whisk American and cheddar cheeses into sauce until smooth. Stir shredded chicken, noodles, bell pepper mixture, peas, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce.

4. Transfer mixture to 13×9 inch baking dish and top with crackers. Bake until golden brown and bubbling, about 15 minutes. Let casserole cool on wire rack for about 15 minutes. Serve.

Hamburger Divan Skillet

My friend made this for me and shared the recipe when I asked.  We made it recently for dinner as well.  This is a delicious, family-pleasing, thirty-minute meal, and a little different from anything we usually eat.  I'll be making this again, yum! 



Serves 6.

Ingredients

•  6 oz uncooked spaghetti, broken into 2-inch pieces (1 1/2 cups) 
• 3 cups frozen broccoli cuts (you can substitute whatever vegetable you want, really.)
• 1 container (10 oz) refrigerated Alfredo sauce 
• 1/3 cup half-and-half 
• 1 1/2 lb lean ground beef 
• 1 pkg (3 oz) cream cheese, cut into cubes 
• 1 jar (6 oz) sliced mushrooms, drained (optional, we did not include mushrooms this time, but I plan to next time!)
• 1 cup shredded Cheddar cheese (4 oz) 

Directions:
Cook spaghetti as directed on package, adding broccoli during last minute of cooking time. Drain; return to saucepan. Cover to keep warm. Meanwhile, in medium bowl, combine Alfredo sauce and half-and-half; blend well. Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain. Reduce heat to medium. Stir sauce mixture, cream cheese and mushrooms into ground beef. Cook an additional 2 to 3 minutes or until cream cheese is melted and mixture is thoroughly heated, stirring frequently. Stir in cooked spaghetti and broccoli. Cook an additional minute. Sprinkle with Cheddar cheese. Makes 6 (1 1/2-cup) servings

Creamy Tomato Tortellini Soup

We had this for dinner last night.  DELICIOUS!  I love when yummy meals are this easy.

• 2 whole large Cloves Of Garlic Minced
• 2 Tbl Olive Oil
• 2 10 3/4 oz Cans of Condensed Tomato Soup
• 1/4 cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste
• 2 cups Half-and-half
• 2 cups Chicken Stock or Vegetable Stock
• 1 tsp Onion Powder
• 1 Tbl Italian Seasoning
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 whole 9 Oz Package Of Cheese Filled Tortellini
• 1/2 cup Shredded Parmesan Cheese, for garnish

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.
Be sure to keep an eye on it so it doesn’t get too brown or burnt.

When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices.
Bring to a simmer.

Once simmering, drop tortellini into the soup. Cook according to the package directions.
After tortellini are cooked, ladle soup into bowls and top with Parmesan cheese.

Olive Garden Alfredo Sauce

I pinned this recipe for Olive Garden Alfredo Sauce {copy cat} recipe found at Budget Savvy Diva a long time ago, and finally tried it out this week.  It was DE-LIC-IOUS!  Though definitely not low-fat.  But who is thinking low-fat when they are wanting alfredo sauce and pasta anyway, right?  :)  This recipe is easy enough to convince me not to buy the jarred alfredo sauce anymore...

• 1 pkg Pasta (we like penne, instead of fettuccine) 
• cooked chicken
• 1 stick of butter 
• 1 clove of minced garlic 
• 1 pint of heavy cream 
• 1 cup of fresh Parmesan cheese 
• 2 tbsp cream cheese 
• 1/4 tsp salt 
• 1/2 tsp white pepper 

Make pasta to your liking. In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil. Add in Parmesan Cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking). Mix the hot sauce into the noodles and serve. Top with fresh parsley and/or cooked chicken if desired.  Just like Olive Garden! Another quick and easy meal just in time for Back to School dinner blues.

Dressed-up Tuna Casserole

I really like tuna casserole.

Is that weird to you?  Like the way I think Gerald's love of meatloaf is weird?

Anyway, I found a more dressed-up version of this creamy comfort food over at Our Best Bites, and I LOVE it.  My family ate it too!  Well, except Blake.  Who doesn't eat anything but mandarin oranges and Ritz crackers these days, it seems.  Boo.

Anyway, here is the fabulous recipe for anyone else who also enjoys a dinner of tuna noodle cheesiness for dinner now and then.  And if tuna is what turns you off here, you can substitute chicken.  



Tuna Noodle Casserole Recipe by Our Best Bites

Ingredients:

• 8 ounces medium shell pasta, cooked al dente according to package directions 
• 4 tablespoons butter, divided 
• 1 medium stalk celery, thinly sliced or diced 
• ¼ cup diced onion 
• 8 ounces mushrooms, sliced or diced 
• olive oil, as needed 
• 4 tbs flour 
• 1 14.5 ounce can chicken broth (just under 2 cups), warmed 
• 1 cup milk, warmed 
• ¼ teaspoon kosher salt 
• 1/4 teaspoon black pepper 
• ⅛ teaspoon dill 
• 2 tsp fresh lemon juice, more if desired (I desired - I squeezed the whole lemon in) 
• 2 tablespoons fresh minced parsley 
• 1 cup freshly grated Parmesan cheese, divided 
• 5 oz can tuna, packed in water, more if desired 

Topping:

• 1/4 cup Ritz cracker crumbs mixed with about 
• 1/2 tablespoon melted butter

 or

• 1/4-1/2 cup broken up potato chips (I recommend kettle style) 

Instructions:

Melt 1 tablespoon butter in a large skillet. Add celery and saute for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often. Add mushrooms and cook 3-5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added; more if needed during remaining cooking time. Remove vegetables from pan and set aside.

Melt remaining 3 tablespoons butter in pan and add flour. Stir constantly for 30 seconds. Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth. Bring to a low simmer. Add salt, pepper, and dill. Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to low and add lemon juice, parsley, and 1/2 cup Parmesan cheese. Whisk until smooth and taste. Season with additional salt and pepper to taste, and extra lemon juice if desired.

Remove from heat and add pasta, vegetables, and tuna. Stir to combine and place in a 3 quart baking dish. Sprinkle with remaining 1/2 cup cheese (feel free to add more if you want) and sprinkle cracker crumbs or chips on top. Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10-15 minutes before serving to allow sauce to thicken. Serves about 6

Baked Penne Casserole

If you are looking for a truly crowd-pleasing, family-friendly dinner that is easy and delicious, look no further!  I found this recipe on pinterest.  It's done by The Country Cook, and after I read through the recipe, I knew I had to try it.  My family GOBBLED this up.  I seriously don't think Katelee or Blake have ever eaten so much in their lives.  And Gerald and I loved it too!  A great dinner to please kids and adults!



 
Ingredients:

• 1/2 - 1 lb. ground beef 
• 1/2 cup onions, diced 
• 1/2 cup green peppers, diced (I left these out, as the sight of green peppers is enough to make Katelee refuse to even try it...)
• 1 jar (24 oz.) spaghetti sauce 
• 1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used Light.)
• 1 cup Kraft shredded Mozzarella Cheese, divided 
• 3 cups cooked penne pasta (about 1 3/4 c. dry)

If you haven't already cooked your pasta, do so first. You'll need to bring water to a boil and then add in about 1 3/4 cups uncooked pasta (this should give you about 3 cups cooked since pasta nearly doubles in size after cooked). I always throw a little extra in for good measure.

When pasta is cooked al dente, make sure you drain excess water thoroughly.  Be careful not to overcook, as you will be baking the pasta as well and don't want it to come out soggy.

Preheat oven to 350F degrees. Spray a 2-quart casserole dish (or 9x9 baking dish) with nonstick cooking spray.

Begin browning and crumbling ground beef with onions and green peppers (if using).

You'll need to do this in a large skillet because you'll be adding in your sauce and pasta to it later.

Once beef is browned, drain any excess grease.  Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella.

Cook and stir 2-3 minutes or until mozzarella is melted. Add pasta and mix lightly.

Spoon mixture into your prepared baking dish. Top with remaining cooking creme. Then sprinkle with remaining mozzarella cheese.

Cover with lid or aluminum foil.  When using aluminum foil, I like to spray the inside of the foil with nonstick spray so the cheese doesn't stick to it while baking.

Bake for 15 minutes. Then uncover and bake for an additional 5 minutes so the cheese can get nice and melted and bubbly.

 

Serve warm, maybe with a green salad and some Tuscan bread on the side.  Enjoy!

Spinach Tomato Tortellini

Believe it or not, this time this is not a Grandma Klingler recipe.  Before you get all disappointed, however, this meal comes HIGHLY recommended to me from two of my friends who happen to be amazing cooks.  I can't wait to try it!  The recipe is from All Recipes, and here is the link in case you want to view the picture and/or comments.

Ingredients

• 1 (16 ounce) package cheese tortellini 
• 1 (14.5 ounce) can diced tomatoes with garlic and onion 
• 1 cup chopped fresh spinach 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 1/2 teaspoons dried basil 
• 1 teaspoon minced garlic 
• 2 tablespoons all-purpose flour 
• 3/4 cup milk 
• 3/4 cup heavy cream 
• 1/4 cup grated Parmesan cheese 

Directions

Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

OH. MY. YUMMINESS.

Ranch Chicken Pasta

My friend Tiffany taught me about this meal idea, and it has become one of my favorites for a quick night dinner!

Ingredients:

• Bite-sized pasta noodles of your choice
• Chicken
• Ranch dressing
• Vegetables of your choice (optional) I love peas and mushrooms the best, and have also liked peppers, carrots, onions, green onions . . . whatever you have on hand!
• If desired, cooked bacon, crumbled, is also really yummy!

Directions:

Cook the pasta according to the box directions and drain.  Cook the chicken and cut into bite-sized pieces.  Toss in a bowl with ranch dressing and vegetables if desired until everything is coated well.  Serve with crusty bread - yum!  This tastes great on a hot day served cold as well! 

Three Cheese Chicken Alfredo Bake

I think Taylor originally found this recipe on Pinterest, and we made it at mom's house on Christmas Eve. I think everyone loved it, and I know Katelee especially gobbled it up! Great noodle casserole. :)

By the way, someone still needs to post the recipes (mom or Taylor!) for those amazing ribs we ate that week! And Taylor's mom's rolls! And whatever else I am forgetting. :)

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.

Homemade Mac n' Cheese

I cannot remember EVER liking macaroni and cheese, though I probably did as a child. (Did I, mom?) But as far back as my memory goes, I've found it revolting. Katelee and Gerald like it, though, so it is (very rarely) made around here at times. I ate a bite of Katelee's once - blech.

But recently Katelee ordered mac n' cheese at a restaurant. I could tell it was the REAL thing (no Kraft from a box, thank you), and it was yummy! I don't think I'd ever tried mac n' cheese that wasn't from a box before. So lately I've been craving a nice bowl of real macaroni and cheese.

Martha Stewart's recipe for macaroni and cheese showed up on Yahoo this week, and I was excited to try it. But when I went shopping I found I was going to have to spend about $40 making this one meal if I bought the expensive cheeses listed in her recipe - no thank you!!

So my friend shared THIS recipe with me and we tried it for dinner tonight. It's from the Pioneer Woman! I LOVE her. (In fact, why didn't I think to look there for a mac n' cheese recipe first?) It's simple, made with everyday regular ingredients, and it was yummy. A great dinner on a fall Sunday evening. :) Hope you enjoy! (You can see step by step photo instructions on her blog here.)

Ingredients

4 cups Dried Macaroni
1 whole Egg Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk (I used 2%)
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated (I used sharp cheddar, but want to try a blend next time.)
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni for only about 5 minutes, until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick, almost like a cream gravy. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in the drained, cooked macaroni and stir to combine. Pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top. (You can serve it without baking - it will be very soft and creamy. I chose to bake mine.)

Vermicelli Salad

Here is the salad recipe Lindsay made from Trey's baby blessing. I know a lot of people wanted the recipe. It is really good.

16 oz vermicelli noodles
1 T accent seasoning
2 T Lawreys seasoning salt
1 T lemon juice
3 T Wesson oil ( I just use any Veg. oil)
4 oz jar chopped pimentos (optional)
1 Cup chopped green pepper
3/4 Cup chopped onion
1 can chopped olives
2 cups chopped celery
1 1/2 cups mayo

Chop up all the vegetables pretty small while the noodles are cooking. When noodles are done rinse in hot water. Add oil, seasonings, and lemon juice into the noodles. Add chopped veggies and then add mayo. Mix well .
* I usually half this recipe unless i am making it for a big crowd.

Melissa's Crab Salad

1 bag of spiral Noodles
1 pkg imitation crab
4 boiled eggs
dill pickles
onion
mayo
sour cream
milk
salt & pepper

Boil the noodles and eggs. When they are done mix with chopped crab, pickles, onion, and eggs. For the dressing (I just make up the amount) it’s mayo, half the amount of sour cream than mayo. Add milk to thin it a little. Add salt & pepper to taste. Refrigerate.

Pesto-Ranch Chicken Salad

This is a throw-together kind of salad, so the amounts are only approximate and can vary.

1 lb. farfalle (bowties) pasta, cooked and rinsed
1/2 c. fresh or store-bought pesto
1/2 16 oz. bottle light ranch dressing
2 c. cooked, shredded chicken (can use rotisserie)
1 c. shredded parmesan
1/2 c. pine nuts (even better if you toast them first)
1 1/2-2 c. frozen peas
1/2-1 c. craisins (optional)

Combine the dressing and the pesto in medium bowl. Place all ingredients in very large bowl and stir to combine. Makes a great meal on a bed of lettuce.

Alfredo Salmon and Noodles

This is another great salmon recipe.

3 c. uncooked wide egg noodles (6 oz.)
1 box (9 oz.) frozed chopped broccoli
1/2 c. Alfredo pasta sauce
1 (6 oz.) can skinless boneless pink salmon, drained and flaked
1/8 tsp. pepper

Cook noodles as directed on package, adding broccoli for the last 4 to 5 minutes of cooking. Drain and return to saucepan. Stir in remaining ingredients. Cook over low heat 4 to 6 minutes, stirring occasionally, until hot.

Red Pepper Pasta

A rich, sweet pasta. I don't love raw red peppers very much, but I LOVE this pasta because the peppers are cooked with these other amazing ingredients! (Kara, if you ever read this, I will think of you every time we make this -forever!)

3 red peppers
capers (about half a small jar)
crushed red pepper to taste
1 large can stewed tomatoes
salt to taste
pepper to taste
1 pint heavy whipping cream (or a little less)
noodles

Roast the red peppers cut in half on foil at 400 degrees for 25 - 30 minutes. Peel off the skin and chop up. Sauté in olive oil. Add tomatoes, capers, crushed red pepper, salt and pepper. Boil down till most of the liquid is gone. (It doesn’t have to be all gone.) Add the whipping cream right before you add to the noodles. Start boiling the noodles about the time that you add the tomatoes. The longer you let the mixture boil, the better it tastes.

How to Roast Red Peppers

Many recipes call for roasted peppers. Follow these instructions for easy roasting.

4 red peppers, sliced in half lengthwise, cored and seeded
olive oil

Preheat the broiler. Lay the pepper pieces skin-side-up on a flat broiling pan and place the pan 3 to 4 inches below the heat. Broil the peppers for about 10 minutes until the skins are charred (they should be black). Remove peppers to a plastic bag for 15 minutes. Remove the peppers from the bad and slip off the charred skins. Place the peppers in a quart storage jar on plastic bad. Add olive oil just to cover. Store, covered, in the fridge for up to a week.

Homemade Spaghetti Sauce

When we grew tomatoes in our garden, we made this recipe in bulk and froze it for use throughout the year. It's a bit of work, but this is probably the most delicious spaghetti sauce we have ever tasted!

1/4 c. vegetable oil
2 large onions, chopped
2 cloves minced garlic
1 large green pepper, chopped (optional – I usually choose to leave this out)
12 c. fresh tomatoes, peeled
3 (12 oz.) cans tomato paste
3 T. sugar
1 T. salt
3/4 tsp. pepper
3 T. oregano
2-3 bay leaves

Blanch the tomatoes to remove the skins. Core and seed the tomatoes and dice them into chunks. Heat oil in a large kettle and cook onion, garlic and green pepper until tender. Add the remaining ingredients and stir well after each addition. Simmer uncovered for 45 to 60 minutes. Remove the bay leaves. If you want to add already cooked meat, add it now and cook for an additional 30 minutes. Serve or freeze. (This sauce freezes really well.)

See comments for extra advice.

"Missionary" Casserole

Mom made this for the first time when the missionaries were coming over for dinner, and "missionary" casserole has become a family classic ever since!

1 lb. ground hamburger, cooked
1 bag cooked elbow or bowtie noodles
1 can seasoned Campbell’s tomato soup (Tomato w/ garlic & herb, if possible, or with Italian herbs)
1 can tomato sauce
1 package spaghetti mix
1 can chopped olives
1 c. grated cheese

Cook meat and set aside. Cook noodles. Drain both. Combine meat and noodles with all other ingredients. Save a bit of cheese to sprinkle over top. Bake at 350 degrees for 30 – 45 minutes, or until hot and bubbly.

P.S. This FREEZES great! Just make it in a disposable casserole dish and freeze before baking. (Be sure to make the noodles al dente or even a little under cooked as they will grow softer after freezing.) Thaw and bake as normal when ready to eat.

Melissa's Cheesy Manicotti

1 box manicotti
2 c. shredded mozzarella cheese
15 oz. ricotta or cottage cheese
1/4 c. grated Parmesan cheese
2 T. chopped, fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
32 oz. jar spaghetti sauce
Italian sausage, cooked (optional)

Combine the cheeses, parsley, salt, and pepper for filling. Fill each dry manicotti noodle with the cheese mixture (Note: use a frosting bag with no tip to squeeze the mixture into each manicotti noodle neatly and easily.) Spread a layer of sauce on the bottom of a baking dish. Arrange the manicotti in a single layer over the sauce. Cover each noodle with the remaining sauce and with the Italian sausage, if desired. Cover the pan with aluminum foil and bake at 375 degrees for 50 minutes, or until the noodles are done. This is delicious!