Tag Archives: Pasta

Mom’s Kitchen – Chicken Manicotti with Red Pepper Sauce

25 Feb

When our youngest daughter was born my mom stocked our freezer with food. We love everything she cooks, but our favorite was chicken manicotti with roasted red pepper sauce. This recipe is tasty, visually appealing, company worthy, and freezes and reheats well.  Just a warning, if you make this hoping for leftovers, I think you will be disappointed. We ate every last bite.

Chicken Manicotti with Roasted Red Pepper Sauce

[Note: I do not know where she found this dish. If you know the author of the recipe, let me know and I will give proper credit.]

1 8oz. pkg manicotti shells
4 cups cooked chopped chicken
2 8oz containers chives-and-onion cream cheese
1 10 oz pkg frozen chopped spinach thawed and drained
1 cup shredded mozzarella cheese
1/2 cup seasoned Italian bread crumbs
3/4 tsp garlic salt
1 tsp pepper

Red Pepper Sauce

2 7oz jars roasted red peppers drained

1 16oz jar creamy alfredo sauce

3 oz shredded parmesan cheese

Directions:

Cook pasta according to directions, drain, and lay on waxed paper to prevent sticking.

In a large bowl, stir chicken and next six ingredients. Mix well.

Cut pasta shells lengthwise, open and stuff 1/2 cup chicken mixture into each shell.  Press cut sides together and place cut side down in 9×13 baking dish.

For red pepper sauce, add sauce ingredients in a blender and pour over pasta in the pan. 

Bake at 350° covered for 25 to 30 minutes or until heated through.

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Cozy Winter Meal – White Spaghetti and Meatballs

27 Jan

My mom found the recipe for White Spaghetti several years ago and, in my opinion, it is the epitome of comfort food. Well, second in line behind grilled cheese and tomato soup.

The original recipe calls for white wine, but when I make it for my family I omit the wine and use additional chicken broth.

White Spaghetti

Ingredients

- minced garlic

- 2 T flour

- 1 T olive oil

- 1/2 cup white wine (or replace with broth for a G-rated recipe)

- 3 cups low sodium chicken broth

- 1 8oz package cream cheese

- 1/4 tsp black pepper

- 1/4 cup chopped parsley (fresh is lovely, but dried will work in a pinch)

- 1 package spaghetti noodles [Note: I have made this recipe with several types of pasta - penne, rotini, shells - any pasta will do]

- pre-made meatballs, enough for about 3-5 per person (I like the turkey meatballs available at Costco.)

 

Directions

- In large pot, boil water. Add meatballs and noodles. Cook according to package directions for pasta.

- In medium saucepan add garlic, olive oil and flour. Stir.

- Add wine/broth. Whisk.

- Bring to a boil then reduce heat to low for 10 minutes. Stir occasionally.

- Add cream cheese in small chunks. Whisk until smooth. Add pepper and parsley.

- Drain cooked noodles and meatballs, add back into large pot and add cream cheese sauce. Mix well.

 

This meal is nice when served with a green salad and crusty bread. You can also pour the pasta into a casserole dish, cover with foil and freeze for later. [Note: if you freeze the dish, thaw when ready and bake at 350° for 30 min.]

Enjoy!

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Attempting New Recipe – Four Cheese and Spinach Jumbo Shells

17 Jan

We are in a food rut. Time to try out some new recipes. I found this pasta recipe on Baby Bunching’s site, adapted from a Cooking Light recipe.  It’s naptime (surprise surprise) so I’m doing some work and starting dinner. I plan to cook the noodles and prepare the filling this afternoon while the girls are sleeping and I’ll do the final assembly tonight before dinner. I’ll let you know how it turns out!

Update! This recipe was very easy, quick, tasty and beautiful. I put it together in about 15 minutes and it made two pans. One for dinner tonight and another pan that I will drop off at my friend’s house to welcome their new baby. You all should also know that I never follow a recipe exactly. I did not use fresh herbs and I used pre-chopped garlic from a jar. There. Now you know all my secrets. Ha!

Four Cheese Stuffed Shells Adapted from Cooking Light

- 1 pound jumbo shell pasta (about 40 shells)

- Cooking Spray

- 1 (12-ounce) carton low fat cottage cheese

- 1 (15-ounce) carton ricotta cheese

- 1 cup shredded Asiago cheese

- 1 cup shredded Parmesan cheese

- 3 cloves garlic, finely minced

- 2 Tablespoons chopped fresh chives

- 3 Tablespoons chopped fresh parsley

- 1/4 teaspoon freshly ground black pepper

- 1/8 teaspoon crushed red pepper flakes

- 1 (10 ounce) package frozen chopped spinach, thawed and drained

- 8 cups marinara of your choice

- 1 1/2 cups shredded mozzarella cheese

Cook pasta according to package directions, omitting salt and fat. Drain and set aside. Preheat oven to 375ºF. Coat 2 (9×13-inch) baking dishes with cooking spray; set aside. Combine cottage cheese, ricotta cheese, Asiago, Parmesan, garlic, chives, parsley, black pepper, red pepper flakes, and drained spinach. Mix well. Spoon 1 tablespoon cheese mixture into each shell. Put 1 cup of marinara in the bottom of each pan. Arrange half of stuffed shells, seam sides up, in each prepared dish. Pour 3 cups marinara over stuffed shells in both pans. Sprinkle each with 3/4 cup mozzarella cheese. Cover with foil. Bake at 375ºF for 30 minutes or until thoroughly heated.

TO FREEZE: Prepare as directed but do not bake. Wrap tightly and freeze. Can be cooked from frozen. Cook covered with foil for 1 hour and 10 minutes at 375 or until the shells are thoroughly heated.

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