Pizza Pasta Casserole

This recipe is from the Taste of Home website.  The original recipe is large and makes enough for you to have one casserole to eat and one to freeze.  I halved the recipe and did not make another to freeze.  Just half of the recipe was more then enough for a meal and left overs for everyone.  But if you want another casserole, double the ingredients I have listed.

Pizza Pasta Casserole

1 lb ground beef
1/2 of a large onion, chopped
1 jar of spaghetti sauce
8 oz of spiral pasta, cooked and drained
2 cups shredded mozzarella cheese.  ( I probably used a little less)
4 oz sliced pepperoni

Baked Spaghetti

This is a recipe I've been making for several years.  It's one of the few recipes I know both kids will eat. 


Baked Spaghetti


1 pound ground beef
1/2-3/4 package spaghetti noodles
2 3/4 cup water
1 jar pasta sauce
1-2 packages spaghetti seasoning
mozzarella cheese


Brown and drain meat.  Put half of spaghetti sauce on bottom of 9x13 pan.  Mix the rest of the ingredients (except the cheese) in the pan with the beef and heat until warm.  Put 1/4 of the meat mixture on top of the sauce.  Break up noodles and put them in the pan next.  Add the rest of the meat mixture on top of the noodles.  Cover and bake at 350 degrees for 20 minutes.  Stir and bake for another 20 minutes.  Then stir again and add the mozzarella cheese on top and bake for another 10 minutes.

Unstuffed Shells

Wow, it's been two months since I posted!  I've kind of been in a rut with making the same recipes and the few new ones I've tried haven't been worth posting.  Until I made this!  The orginal recipe can be found here on the Kraft website.  This is going to be a regular meal in our house!  I made garlic bread and veggies to go with it.  I had leftovers for lunch the next day and I can't remember the last time I've been so excited for what I brought for lunch!


Unstuffed Shells

4 cups medium pasta shells, uncooked

1 lb.  extra-lean ground beef

1 jar (24 oz.) marinara sauce

1 tub  (10 oz.) PHILADELPHIA Original Cooking Creme

 

1/3 cup chopped fresh basil.  I used dried basil.  I didn't really measure it but I would estimate that I used around a tablespoon or a little more. 

 

1/4 cup Grated Parmesan Cheese

1-1/2 cups Shredded Mozzarella Cheese

Small onion or green pepper, chopped (optional)

 

 

 
Cook pasta as directed on package, omitting salt. Meanwhile, brown meat in a large skillet. If using an onion or green pepper, cook it with the beef.  Stir in marinara sauce; simmer on medium heat 2 min. Remove from heat. 

Drain pasta. Mix cooking creme, basil and Parmesan in large bowl; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. 

Bake at 375 for 30 minutes.  Take foil off after 20 minutes.

The recipe says you could refrigerate this for 24 hours before baking.  Then you would bake for 40-45 minutes, taking the foil off after 30 minutes. 

 

 

Spaghetti a la Philly

This is my most current favorite meal!  The original recipe can be found at Mommy's Kitchen.  I've made this twice in the last two weeks and it's a hit with the kids as well!  I think this would also be good as a meatless meal and plan on making it like that in the near future.


Spaghetti a la Philly
1 - lb lean ground beef, browned & drained
1 jar (24 -26 oz) Spaghetti Sauce
1/2 package (4 ounces) cream cheese, cut into cubes
1 - (8 ounces) pkg spaghetti, cooked and drained (I usually use whole wheat pasta.)
2 - tablespoons grated Parmesan cheese

Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the sauce and cream cheese in the skillet. Reduce the heat to low. Cook for 3 minutes or until the cream cheese is melted, stirring often. Place the spaghetti into a large bowl. Add the beef mixture and toss to coat. Sprinkle with the Parmesan cheese and serve.

Prep: 20 minutes
Cook: 15 minutes
Makes: 4 servings
(about 1 1/2 cups each)