Photo Credit: http://www.kevinandamanda.com

Cheeseburger Macaroni

Original Recipe: http://www.kevinandamanda.com/recipes/dinner/cheeseburger-macaroni.html

• 1 lb lean hamburger meat
• 1 pkg taco seasoning
• 1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
• 2 cups beef broth (or water)
• 1 cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

• 2 Tablespoons butter
• 2 tbsp flour
• 3/4 cup milk
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/2 tsp pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Serves 4.

Photo Credit: http://budgetbytes.blogspot.com

Pesto Stuffed Shells

Original Recipe: http://budgetbytes.blogspot.com/2010/03/pesto-stuffed-shells-851-recipe-142.html

Ingredients:

• 12 oz. jumbo shell pasta
• 15 oz. part skim ricotta
• 4 oz. (1 cup) shredded mozzarella
• 1/2 cup basil pesto
• 1 large egg
• 2 cups fresh spinach (optional)
• 1 Tbsp cooking oil
• 3 cups (1 jar) pasta sauce

Directions:

1. In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting too runny when cooked). Roughly chop the spinach and stir it into the cheese mixture. Refrigerate the filling until you are ready to use it.
2. Cook the pasta according to the directions on the box (boil for 12 min.). I added 1 Tbsp of cooking oil to the boiling water to keep the shells from sticking to each and the pot. You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.
3. Preheat the oven to 350 degrees. The shells roll up tight (see photo below) when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.
4. Spread one cup of pasta sauce in the bottom of a glass baking dish. I used a 9.5x14 inch dish because that was all that I had available at the time but it was too big for 22 shells. You want to pack them in tightly in a single layer. If you space them too far apart, they will dry out during the cooking process. Place all of the shells in the baking dish as close together as possible and pour the remaining 2 cups of sauce over top. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges.

Photo Credit: http://homeiswheretheholmansare.blogspot.com

White Cheddar Chicken Pasta

Original Recipe: http://homeiswheretheholmansare.blogspot.com/2010/05/white-cheddar-chicken-pasta.html

Ingredients:
For the chicken:

• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
• 1 tsp dry mustard
• 1 T fresh thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 T olive oil

For the pasta:

• 1 pound rotini or other short cut pasta
• 2 T butter
• 2 T flour
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1/4 cup dry white wine
• 1 T Dijon mustard
• 8 oz sharp white cheddar cheese, grated
• 2 cups milk (I used skim milk but mixed in about 2 T heavy cream)
• 1 T fresh thyme
• 1 T fresh oregano
• Crushed red pepper flakes to taste
• Parmesan cheese to taste

Directions:
For the chicken:

Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

For the pasta:

Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

Photo Credit: http://cbsop.com

The Ultimate Fettuccine Alfredo Recipe

Original Recipe: http://cbsop.com/recipes/fettuccine-alfredo-recipe/

Ingredients:

•     18 oz. fresh fettucine, cooked, drained and piping hot
•     Aproximately 3/4 cup pasta water
•     1/2 lb (2 sticks) butter, cut in small cubes
•     3 1/4 cups grated Parmesan Cheese (Roughly 1/2 lb.)

Directions:

1. Bring 6 quarts salted water to a rolling boil. Add pasta and cook until it is just al dente. (for fresh pasta this takes approximately 2 minutes. For dried pasta it will take approximately 8 minutes.)
2. Drain pasta, reserving about a cup of the pasta water.
3. Bring 3/4 cup pasta water and butter to a boil in a large skillet. Add pasta and sprinkle with cheese. Toss until a rich creamy sauce is formed, adding more water as necessary. (about 2 minutes)

Photo Credit: http://kitchenhistoric.blogspot.com

Macaroni (1870)

Original Recipe: http://kitchenhistoric.blogspot.com/2011/02/macaroni-1870.html

Ingredients:

• 10 ounces MACARONI
• 2 cups MILK
• 4 tablespoons FLOUR
• 4 tablespoons BUTTER
• 2/3 cup CREAM
• 1 teaspoon MUSTARD POWDER
• 1 teaspoon SALT
• 1 teaspoon PEPPER
• CAYENNE, to taste
• 8 ounces OLD CHEDDAR, grated

Directions:

1. Set a large pot of water to boil and cook the macaroni until tender. Strain the water and return the macaroni to the pot.
2. While the macaroni is cooking, mix the milk, flour, and butter in a medium saucepan. Stir until combined and butter has melted.
3. To the sauce, add the cream, mustard, salt, pepper, cayenne, and cheese. Mix together and simmer for ~5 minutes or until thickened.
4. Add finished sauce to macaroni and stir, cooking until evenly heated.

Photo Credit: http://budgetbytes.blogspot.com/

Spinach Lasagna Roll Ups

Original Recipe: http://budgetbytes.blogspot.com/2011/01/spinach-lasagna-roll-ups-801-recipe-114.html

Ingredients:

• 1 lb. lasagna noodles
• 15 oz. ricotta
• 1 cup shredded mozzarella
• 1/4 cup grated parmesan
• 1 lg. egg
• 10 oz. frozen spinach
• 2.5 cups marinara sauce
• to taste salt and pepper
• as needed non-stick spray

Directions:

1. Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy... about 12-15 minutes). When they are finished cooking, drain in a colander.
2. While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt. Mix until well combined.
3. When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.
4. On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.
5. Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are "back ups" in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.
6. Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.

Photo Credit: http://www.azestybite.com

Crack-n-Cheese

Original Recipe: http://www.azestybite.com/2011/09/crack-n-cheese.html

Ingredients:
For the mac:

• 4 oz. elbow macaroni
• 1/2 tsp salt
• 2 qts of water

Mix-Ins:

• 4 strips bacon
• 1 small onion, chopped
• 2 garlic cloves, finely chopped

Cheese Sauce:

• 4 oz. cheddar cheese, shredded
• 3 oz. cream cheese
• 2 Tbsp butter
• 2 Tbsp flour
• 1 1/2 cups milk
• 1 tsp paprika
• 1/2 tsp pepper
• 1/4 tsp salt

The finisher (topping):

• 2 oz. cheddar cheese, shredded
• 1 tsp paprika

Directions:
Preheat oven to 400 degrees
Bring 2 qts of water to boil and add salt (this is for cooking noodles)
In medium sauce pan cook bacon over medium heat until crisp and then chop up into pieces
Pour all but 1 tablespoon of fat out of pan and brown onions
Add garlic at the end for about 1 minute
Leave a little bit of a crunch to the onions as they will soften once baked in the oven

Cheese Sauce
In 2 quart saucepan or Dutch oven, melt the butter over a low heat
Whisk in the flour after butter melts and cook for 5 minutes or until it turns a straw like color
Slowly add milk while mixing to keep the sauce from getting lumps
Cook for 5-6 mins until it starts to bubble and thicken
Stir in cream cheese until thoroughly mixed
Next, stir in cheddar cheese and seasonings; Turn off heat once mixed in

Macaroni
Pour in macaroni half way through making the sauce so it will be ready when sauce is done
Boil macaroni for about 2/3 the recommended time so it is still slightly chewy (we did 6 minutes)
The macaroni will soften up while it bakes in the oven
Drain the noodles and combine them with cheese sauce, onions and bacon and mix thoroughly
Pour mixture into 2 quart oven safe dish or individual baking dishes
Sprinkle with shredded cheese and paprika
Bake in oven for 20 minutes or until top layer of cheese has browned

 Photo Credit: http://www.6bittersweets.com

Spaghetti with Vodka Cream Sauce

Original Recipe: http://www.6bittersweets.com/2010/11/boy-approved-spiked-pasta-spaghetti.html

NOTES: I HIGHLY recommend using fire-roasted canned tomatoes for this recipe -- it adds that much more depth to the flavor! I hesitated to add this detail before when Muir Glen made the only widely available version since they're a bit pricey. Luckily, Hunt's has come out with a version that's even easier to find than Muir Glen's and about as cheap as non-roasted diced tomatoes. Enjoy!

Ingredients:

• 1/2 pound dry thin spaghetti pasta OR any other pasta
• 1 Tbsp olive oil
• 1/2 cup finely chopped onion OR 2 to 3 shallots
• Scant 3/4 tsp salt, divided
• 1/8 to 1/4 tsp crushed red pepper OR 1 dried red chili, minced
• 1 garlic clove, minced
• 1/2 cup vodka
• 1/4 cup vegetable or chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/4 cup whipping cream
• 3 Tbsp thinly sliced fresh basil
• Shaved or grated parmesan cheese, to garnish
• Additional fresh basil leaves (optional)

Directions:

1. Cook the pasta according to the package directions. Drain and keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka (when cooking with alcohol, there is always the chance of it catching on fire, so be very careful); bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in scant 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 15 to 20 minutes. Remove skillet from heat and let cool slightly.
3. IF you have stick blender, you can now puree the sauce right in the pan (easy peasy!). OTHERWISE, place tomato mixture in a conventional blender. Remove center piece of blender lid (to allow steam to escape); and secure the lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and process until smooth. Return tomato mixture to pan.
4. Mix in cream, then cook the sauce for 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta and basil. Taste the pasta and adjust seasoning if needed. Serve immediately.

Photo Credit: http://chaosinthekitchen.com

Creamy Shrimp and Mushroom Pasta

Original Recipe : http://chaosinthekitchen.com/2008/10/fast-food-creamy-shrimp-and-mushroom-pasta/

Ingredients:

•     4-8 oz fettuccine or linguine
•     10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
•     8 oz fresh, sliced mushrooms
•     2 garlic cloves, minced
•     3 oz cream cheese, cut into small pieces
•     2 tbsp fresh parsley, chopped
•     1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
•     2/3 cup boiling water (from your noodle pot)
•     1 lb cooked shrimp (feel free to buy frozen-gasp!)

Directions:

1. Boil and salt a large pot of water and cook your pasta.  I usually only use about half of an 8 oz box, preferring fewer noodles.
2. While your pasta is cooking, cook your shrimp if necessary and reserve.  If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
3. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown.  Season with salt and pepper.
4. Reserve cooked mushrooms and melt remaining butter in the skillet.  Add minced garlic, cream cheese, and herbs.  At this point, I generally feel like something has gone terribly wrong.  The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it!  It will all smooth out and be wonderful when we add the water. I promise.
5. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
6. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
7. Toss sauce with cooked noodles and serve.

Photo Credit: http://joelens.blogspot.com

Creamy Chicken Marsala Pasta

Original Recipe: http://joelens.blogspot.com/2011/04/creamy-chicken-marsala-pasta.html

Ingredients:

• 2 large boneless, skinless chicken breasts; cut into bite sized pieces
• 10-12 ounces sliced mushrooms
• 1 small onion, diced
• 3 cloves garlic, minced
• 3/4 cup Marsala cooking wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 pound dry pasta + water for cooking (I used penne, rigatoni is also good)
• 1 cup Parmesan cheese + more for serving
• 5 tablespoons unsalted butter
• salt and pepper to taste
• minced, chopped fresh parsley for garnish

Directions:

1. Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done.
2. Boil water and cook pasta according to the directions.
3. Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened.
4. Drain pasta and reserve 1/2 cup cooking water. Return the pasta  to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.
5. Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.

 Photo Credit: http://www.tablefortwoblog.com

Enchilada Pasta Casserole

Original Recipe: http://www.tablefortwoblog.com/2012/08/29/enchilada-pasta-casserole/

Ingredients:

• 1 pound ground beef
• 1/2 tsp. chili powder
• 1/4 tsp. cumin
• 1/4 tsp. cayenne pepper
• 5 ounces cream cheese
• 1/4 cup light sour cream
• 1 can (10 oz.) enchilada sauce (I used the red sauce)
• 1 cup shredded sharp cheddar cheese, divided
• 1 cup shredded monterey jack cheese, divided
• 1 cup frozen corn kernels, thawed
• 1 can (4 oz.) diced green chiles
• 12 ounces egg noodles
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 350 degrees.
2. In a large pot, bring water to boil and cook egg noodles according to package instructions.
3. In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.
4. Add in the cream cheese until melted and combined.
5. In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.
6. Pour mixture over the beef and let simmer for 2-3 minutes.
7. In the meantime, drain your pasta. After you’ve drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.
8. In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
9. Bake for 15 minutes or until cheese has completely melted.
10. Serve hot. Keep in airtight container for up to 1 week.

Photo Credit: http://theitaliandishblog.com

Sausage and Bean Soup with Pasta

Original Recipe: http://theitaliandishblog.com/imported-20090913150324/2010/1/2/sausage-and-bean-soup-with-pasta.html

Ingredients:

• 1 cup dried cannellini or cellini beans or 1 15-ounce can of any beans you like, drained
• 1 pound ground sausage, turkey or pork
• 1/2 medium onion, diced
• 1/2 medium carrot, diced
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 15-ounce can diced tomatoes
• 6 to 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• salt and pepper
• 1 cup ditalini pasta, or any small pasta
• grated Parmigiano Reggiano cheese

Directions:

1. If using dried beans, place them in a pot, cover with cold water and let soak for several hours or overnight. Drain.
2. In a large pot, brown the sausage.  Remove from pot.  If there is a lot of fat left in the pot, pour this out but do not wipe out pot.  Add onion, carrot and olive oil and saute for 2-3 minutes until soft.  Add garlic and saute about a minute more.  Add the tomatoes, 6 cups of the chicken broth, thyme, bay leaf, some salt and pepper, the drained beans and the sausage and cover the pot. Cook for an hour over low heat, at a gentle simmer.
3. If using dried beans, check for doneness at this point.  (If using canned beans, add the pasta now.)  If the beans are not soft enough, cover the pot again and cook for another 30 minutes or until the beans are soft. Add the pasta and cook, uncovered, until the pasta is tender.  Check the seasoning and add more salt and pepper to taste.  If the soup is too thick for your liking, you can add more chicken broth.
4. Serve with grated cheese on top and an extra drizzle of olive oil.

Photo Credit: http://realmomkitchen.com

Baked Cheesy Chicken Penne

Original Recipe: http://realmomkitchen.com/1505/baked-cheesy-chicken-penne/

Ingredients:

• 6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
• 1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
• 1 cup sliced oil-packed sun-dried tomatoes, drained
• 1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)

Directions:

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

 Photo Credit: http://pinchofyum.com

Butternut Squash Lasagna

(serves 6 HUGE pieces)

Original Recipe: http://pinchofyum.com/butternut-squash-lasagna

Ingredients:

•     4 cups butternut squash puree (i.e. Farmer’s Market Organic canned)
•     1 1/2 tbs. sel de cuisine (features cinnamon, rosemary, and salt)
•     1 tsp. minced garlic
•     salt and pepper to taste
•     15 oz. part-skim ricotta cheese
•     1/2 cup grated Parmesan cheese
•     8 short whole wheat lasagna noodles
•     sliced cheese to top pieces (optional – but not really)

Direction:

1. Preheat oven to 400°F. Combine squash purée, sel de cuisine, garlic, salt, and pepper; mix well. Combine ricotta, 1/4 cup Parmesan, salt and pepper in second bowl and mix well.
2. Coat 8×8-inch baking dish with cooking spray. Put a little butternut squash on the bottom of the pan.  Place 2 noodles in bottom of dish, overlapping slightly. Spread half of squash mixture over noodles. Layer 2 more noodles on top, and spread with half of ricotta mixture. Repeat layers—noodles, squash, noodles, ricotta—then sprinkle with remaining 1/4 cup Parmesan.
3. Bake for 45 minutes.  Top with sliced cheese and bake/broil an additional 5-10 minutes.

Tip: covering the lasagna might help the top not to get so crispy looking – especially if you don’t plan on melting cheese over each piece.  It might also help keep some of the moisture in.  I made this uncovered and it tasted great, but next time I would either cover it while baking or add a little more liquid, like vegetable stock or something, to keep it super creamy!

Breaking News: Bjork just walked by me eating a jumbo bowl of Fruity Pebbles (30 minutes after eating lasagna).  Maybe the squash didn’t quite do it for him after all.

But if you’re a butternut squash lover (and looking for healthy comfort food), I promise you will love this as much as I did!

Or at least you’ll tell me you love it before you go for the Fruity Pebbles.