Archive for the ‘Italian’ Category


1 lb. pasta noodles, such as penne, ziti, mostachioli or other “medium” shaped noodle
3/4 cup pizza sauce
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
About 30 pepperonis, cut in half
1/4 cup Parmesan cheese
About 1 cup pizza blend shredded cheese
Salt and pepper to taste

Preheat oven to 350.
Cook the pasta as directed on the package in an ovenproof saucepan or Dutch oven.  Save 1/4 cup of the cooking liquid and then drain.
To the same saucepan or Dutch oven, add the reserved cooking liquid and the pizza sauce and whisk together.  Then stir in the chopped peppers and halved pepperonis.  Cook for 2 to 3 minutes, then add the drained pasta noodles.  Toss together.
Sprinkle the Parmesan cheese over the pasta and then sprinkle the pizza blend shredded cheese over top.
Bake in the preheated oven for about 10 minutes, or until cheese begins to melt.
Season with salt and pepper to taste.

Meal Swappers:
Prepare pasta as directed, heat sauce mix and pour over pasta.  Place in an oven-safe dish, cover with cheese and bake 10 minutes or until cheese is melted.


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  • 1 jar (30 oz.) spaghetti sauce
  • 1 tsp. garlic salt
  • 1 1/2 lbs. chicken breast tenders
  • 14 uncooked manicotti shells
  • 1 can (2 1/2 oz.) sliced ripe olives, drained
  • 2 c. shredded Mozzarella cheese

1. Spread about 1/3 of the spaghetti sauce in ungreased 9×13 baking dish.

2.  Sprinkle garlic salt on chicken.  Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.  Place shells on spaghetti sauce in dish.

3.  Pour remaining spaghetti sauce evenly over shells, covering completely, Sprinkle with olives and cheese.

TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and label.  Freeze no longer than 1 month.

TO COOK FROM REFRIGERATOR:  Defrost in refrigerator.  Bake covered for 1 hour, or until shells are tender.

TO COOK FROM FREEZER: Heat oven to 350.  Bake covered for 1 1/2 hours or until shells are tender.

Serves 7.  From a Betty Crocker Cookbook.


***PLEASE READ***I cooked this covered at 350 for 1 1/2 hours and it was not done.  I put it on for an additional 20 min uncovered and this worked.

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Virginia’s Easy Lasagna

1 lb. ground beef
32 oz. thick spaghetti sauce
1 1/2 c. water
2 c. (15 oz. container) Ricotta or sm. curd cottage cheese
3 c. (12 oz.) shredded Mozzarella or Monterey Jack cheese
1/2 c. grated Parmesan cheese
2 eggs
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. lasagna, uncooked
Brown beef in 3 quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagna, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagna, sauce, and cheese filling. Top with layer of lasagna and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 55 to 60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. 8 to 10 servings.Lasagna will expand to fill empty spaces.
To Bake Frozen Lasagna:
Remove plastic wrap, replace foil.  Bake at 350 for 2 hours (50 mins if defrosted).  Place pan underneath to catch any sauce drippings.

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Ok.  Here’s my recipe for this month – Turkey & Corn Tortellini Soup Freezer Recipe.

12 oz. package fresh cheese tortellini

1 1/2 cups turkey, cooked and diced

3 cloves garlic, minced

32 oz. 99% fat free chicken broth (or turkey broth, if available)

1 1/2 cups frozen corn

1/4 tsp black ground pepper

3 tbsp green onion

In a large saucepan, bring 3 cups of water to a boil (you need to measure the water, since it forms part of the broth!) along with garlic. Add tortellini and cook according to package instructions (usually about 10 minutes). Lower temperature to medium-high. Add chicken or turkey broth, stir. Add corn and stir. Bring up to a boil again, and boil for 2-3 minutes. Add chicken and cook for 1 more minute, stirring well. Add green onions and pepper, stir well. Allow to cool to room temperature, then divide into equal portions in containers. Freeze.

On serving day, thaw overnight in refrigerator or you can defrost in microwave. Pour contents of container into saucepan and heat over medium high until heated through. Serve. Can sprinkle with more fresh ground pepper or Parmesan cheese when serving.  Makes 6 servings, 1 2/3 cups each.

I got the recipe from http://www.momsbudget.com/freezerrecipes/turkeytortellinisoup.html

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freezer swapper resources:

recipes I might want to try:

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