Pasta
This dish came together in no time with the use of a rotisserie chicken! Quick and easy on a weeknight is one of my favorite things. I also love it when after everyone takes a bite and is quietly enjoying it! This was also very good the next day for lunch! Another bonus!
INGREDIENTS
8 ounces of uncooked rigatoni
1 Tablespoon of olive oil
1 Cup chopped onion
5 ounces of frozen chopped spinach, dried
3 cups cooked rotisserie chicken
1 (14 ounce) can Italian style diced tomatoes
1 (8 ounce) chive and onion cream cheese
salt
pepper
shredded mozzarella cheese
DIRECTIONS
Preheat oven to 375 degrees. Cook pasta until al dente and set aside. Saute onion in the olive oil until golden brown, about 15 minutes. Transfer onion into a large bowl, add the drained, chopped and dried spinach. Stir in pasta, chicken, tomatoes, cream cheese, salt, pepper and mix well, combining all of the ingredients. Spoon mixture into a baking dish and sprinkle with cheese. Bake covered for 30 minutes, uncover and bake an additional 15 minutes. Remove from oven and serve warm.
Enjoy!
This recipe can be found at www.mylifewellloved.com
I LOVE Pinterest! I get so many ideas and great recipes from there! What are some of your favorite things on Pinterest??
This recipe became an instant favorite with my entire family! Next time I make it I am going to double the recipe as this is made in an 8 x 8 pan. This recipe also has bacon in it and in my house even though a recipe only calls for two or three pieces, I have to make a full pound as I have the sweetest, senior dog that just goes crazy for bacon. She knows when it is baking in the oven and sits patiently until it is done and then all bets are off. She is having BACON! Daphne does crazy things for bacon and if you have a piece you better watch out as she is not opposed to begging from you and being YOUR best friend too!
How can you not love that face and not
give her that bacon?!
INGREDIENTS
1/2 pound of fettucini pasta, cooked al dente and drained
6 Tablespoons butter
3 Tablespoons flour
14.5 ounces of chicken broth
1/2 cup half and half
1 cup grated Parmesan cheese
1 1/2 cups cooked chicken (I used rotisserie chicken from my grocery store)
1/2 cup oil packed sun dried tomatoes, drained and sliced
3 slices of cooked and crumbled bacon
DIRECTIONS
Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick spray. Cook pasta al dente and drain.
Melt butter in saucepan over medium heat. Stir in flour, whisk for about one minute then gradually stir in broth. Heat to a boil stirring constantly. Remove from heat. Stir in half and half and 1/2 cup of the Parmesean cheese. Stir in the cooked chicken, tomatoes and bacon. Combine well. Spoon into baking dish and top with remaining cheese. Cover with foil and bake for 25 minutes. Uncover and bake an additional 5-10 minutes until hot and bubbly.
Enjoy!
This dish started with my love for french onion soup, but sadly I am the only one in the family that likes it. I wanted the same flavors, but something transformed, that my family would all enjoy. This was just right! We all enjoyed it, but I think next time I would add some crushed Ritz crackers mixed with a little melted butter on top to add a little more texture and even more flavor! I brought this to work the next day and had a few extra taste testers and they all agreed it was definitely a keeper and a must make recipe! You could also add some shredded rotisserie chicken to this and it would be terrific!
INGREDIENTS
1 pound penne pasta
1/2 large onion
1/2 cup white wine
1 packet of Lipton onion dry soup mix
3 cups chicken stock
2 cloves of garlic, minced
1/2 cup of cheddar cheese, grated
1/2 cup Monterey Jack cheese, grated
1/4 cup light cream
1 Tablespoon flour
1 Tablespoon extra virgin olive oil
DIRECTIONS
Cook pasta according to package direction and set aside. In a large saucepan, heat the olive oil and add the chopped onion and stir until golden brown. Add the minced garlic to the onion mixture, stir and let cook another minute. Add the white wine to the pan scraping up any little bits that are stuck on the bottom of the pan. Add all of the chicken stock and the dry soup mix packet and let cook for 30 minutes. Stir in the flour and whisk the mixture until it thickens about ten minutes. Add the cream to the sauce along with the cheddar cheese and Monterey Jack cheese and stir until combined and cheese is melted. Add the pasta (and shredded cooked chicken, if using) and stir well, coating all of the pasta. Pour this into a 13 x 9 casserole dish. You can add a little extra cheese on top or top with crushed crackers mixed with melted butter. Bake at 350 degrees for 30 minutes. If you have a crumb topping, cover and bake 20 minutes, uncover and bake an additional ten minutes. Remove from oven and serve warm.
Enjoy!
We LOVED this recipe, I mean we really, really loved this recipe! Robby had a couple friends over the night I made this so I was happy this made a big pan full as we ALL ate seconds!! I also gave some of this to two
co- workers both of whom asked for the recipe! One of my co- workers, Sherry, made this for her family and they all loved it and went back for seconds… just as my family did! Needless to say this recipe is a keeper! Add a side salad or some garlic bread and dinner is done!
INGREDIENTS
10 ounces of any pasta you choose, I used bow tie pasta
1 Pound Jimmy Dean hot sausage
1 Jar of your favorite pasta sauce (I used Ragu) 26.5 ounce
1 Tablespoon of butter
1/2 cup of chopped onion
8 oz. cream cheese
2 Tablespoons of milk (can use pasta water)
1 cup Parmesan cheese
French fried onions (small can, or if you’re like me, a large one so you can snack on just one or two …..or more!)
DIRECTIONS
Preheat your oven to 350 degrees. Cook your pasta until al dente. Drain and set aside.
Brown the sausage and crumble as it cooks, drain excess fat and add your pasta sauce to pan and let simmer on low to warm through. In another skillet add butter letting it melt, add onion and stir well until onions are soft. Add the cream cheese to your onion mixture breaking the cream cheese up making it into a sauce. Add the milk or a couple tablespoons of the pasta water to smooth out the cream cheese sauce.
Using a lightly greased 9 x 13 baking dish you can assemble the casserole starting with a slight layer of the sausage / pasta sauce. Add your cooked pasta to the dish, next add your cream cheese sauce and then layer with the rest of your sausage sauce mixture. Add the Parmesan cheese to the top and bake for 20 minutes. After the 20 minutes go ahead and add your french fried onions spreading them across the top of your casserole. Continue to cook for five more minutes. Remove from oven and serve warm.
Enjoy,
I love a good , hearty, easy, tasty dish that can feed a crowd! This casserole hit ALL of those marks and I LOVE it! This can also be changed up anyway you want, you can use almost any cheese you like or sausage links (sweet or spicy) instead of kielbasa. Be warned this makes a TON but don’t worry your friends and family will all enjoy it!
INGREDIENTS
12 ounces of cooked smoked kielbasa, sliced in rounds
1 pound spiral pasta
1 1/2 jars of pasta sauce (I used Ragu onion and garlic 24 ounce jars)
2 jars roasted garlic parmesan Alfredo sauce ( 14.5 ounce jars)
1 1/2 cups sharp cheddar cheese grated
1 1/2 cups Monterey jack cheese grated
DIRECTIONS
Preheat oven to 350 degrees. Cook the pasta according to package directions. Heat the sliced kielbasa in a medium saucepan until lightly browned on both sides. Spread 1/2 cup of the spaghetti sauce on the bottom of a 9×13
pan. Layer half of the pasta , then half of the kielbasa, half of the remaining spaghetti sauce, half of the Alfredo sauce and half of the cheeses. Repeat with all of the layers ending with the cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional ten minutes or until cheese is melted and bubbly. Serve with a side salad and garlic bread.
Enjoy,
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