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

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. 

 

 

Mexican Chicken Casserole

This is a really easy and yummy chicken casserole recipe.  It's so easy my husband can even make it!  The original recipe came from the Kraft Foods website.  I usually don't add the tomato because others in my family don't like tomatoes, although I think I will one of these times because I don't think they would even notice it.  I also leave the green pepper out if I don't have one on hand. 

Mexican Chicken Casserole

3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp ground cumin

1 green pepper, chopped

1-1/2 cups Thick 'N Chunky Salsa

2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed

1 can  (15 oz.)  black beans, rinsed

1 tomato, chopped

2  tortillas (6 inch)

1/2 cup  Mexican Style Shredded Cheese, divided

HEAT oven to 375ºF.
COOK and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add cream cheese; cook 2 min. or until melted. Stir in beans and tomatoes.
SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

Taco Pasta

This was an easy and versatile recipe that I recently came across on lynnskitchenadventures.com. Everyone seemed to like this. It's actually a "casserole" but I made it into a skillet meal to save some time. The original recipe says that you can use 16 oz of pasta and then add a can of rotel so it's not dry. That's what I did and I still thought it was a little dry. I added a little salsa and that seemed to help. I did not add the green chiles just because I thought the rotel added enough spice and the kids were going to be eating this. If not using the rotel, I would definitely add the chiles. Using 16 oz of pasta made a lot. If you don't want a lot of left overs, I would only use 8 oz of pasta.

Taco Pasta:

1 pound ground beef
1 package taco seasoning
1 can (15 oz) tomato sauce
1 package (8 oz) shell macaroni, cooked and drained
1 can (4 oz) chopped green chiles
shredded cheddar cheese

In a skillet, brown ground beef over medium high heat. Drain and add taco seasoning, tomato sauce, and green chiles. Stir in cooked macaroni. At this point, you could either sprinkle some cheese on top and let melt and serve. Or, place in a 9x13 inch baking dish, top with cheese, and bake at 350 degrees for 30 minutes or until heated through.

Brat 'n tot bake

One of our family favorites. Original recipe taken from www.cdkitchen.com

1 lb uncooked bratwurst, casings removed
1 medium onion, chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 (16oz) container of sour cream
tater tots
shredded cheddar cheese

Crumble bratwurst into a large skillet. Add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13x9 inch baking dish or a 2qt casserole dish. Top with sour cream and then a single layer of tater tots. Sprinkle with cheddar cheese. Bake uncovered at 350 degrees for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.