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Archive for the ‘May 2012’ Category


16 oz. penne pasta
1/2 – 3/4 lbs. hot Italian sausage, grilled and thinly sliced
1 3/4 c. marinara sauce
3/4 c. heavy cream
2 tsp. basil
1 tsp. parsley
1/2 tsp. white pepper
1/2 tsp. crushed red pepper flakes
1/2 c. mozzarella cheese
1/4 c. Parmesan cheese

Preheat oven to 375 degrees. Prepare large pot with salted water to boil pasta until al dente. Drain and set aside.

Slice grilled sausage and set aside. Add marinara, heavy cream & all spices to the pot and stir occasionally over medium heat for 5 minutes. Add back pasta and stir until pasta coated evenly. Continue stirring occasionally for 5-10 minutes over medium heat. Stir in cooked sausage.

Pour pasta into 9×13″ baking dish. Top with mozzarella & Parmesan cheese. Bake 25-30 minutes until cheese is bubbly and browned.

From frozen:

  1. Defrost.
  2. Cook penne and set aside.
  3. Warm sauce over medium heat for 5 minutes.
  4. Add penne to sauce and stir until pasta coated evenly. Continue stirring occasionally for 5-10 minutes over medium heat.
  5. Stir in cooked sausage.
  6. Pour pasta into 9×13″ baking dish. Top with cheeses.
  7. Bake 25-30 minutes until cheese is bubbly and browned.

Recipe source.

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Hi Ladies!

We’re cooking for 8 this month. And remember that from now on, we’re bringing our “tried and true” recipes – no experiments. 🙂

April 2012 Menu

March 2012 Menu

February 2012 Menu

December 2011 Menu

November 2011 Menu

October 2011 Menu

September 2011 Menu

August 2011 Menu

July 2011 Menu

June 2011 Menu

May 2011 Menu

April 2011 Menu

March 2011 Menu

February 2011 Menu

January’s Menu

December’s Menu

November’s Menu

October’s menu

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 9 oz. pkg. frozen fully cooked diced chicken
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 24 oz. jar thick and chunky salsa
  • 1 cup taco sauce
  • 8 corn tortillas
  • 1 cup sour cream
  • 2 cups shredded Cojack cheese

Preparation:

In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.

Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.  Serves 6

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