Baked Chicken with Tomatoes, Mozzarella & Artichokes

Serves 4

4 Chicken Breasts, boneless & skinless
4 Roma Tomatoes, diced
2 Garlic Cloves, minced
1 Jar Artichokes, quartered
2 tbsp EVOO
2 tbsp Flour
1 tsp Sugar
Salt & Pepper to taste
1 cup Mozzarella, shredded
Dried Basil
8 oz Pasta

1. Preheat oven to 350. Grease a 9x13 in banking dish with cooking spray.
2. Arrange chicken breasts in the greased baking dish and sprinkle with salt and pepper.
3. Combine tomatoes, garlic, artichokes, EVOO, flour, sugar and salt and pepper in a medium bowl.
4. Pour tomato artichoke mixture around the chicken.
5. Bake uncovered in the preheated oven for 30 - 35 mins or until chicken is almost cooked through.
6. Cook the pasta according to package directions. Drain and set aside.
7. Top the chicken with the mozzarella and place under the broiler for a few minutes or until the cheese is bubbly and starting to brown.
8. Sprinkle with dried basil (or fresh if you have it on hand) and serve over your favorite pasta.

CLICK HERE: Printable Recipe

Baked Ziti

4 Servings

1/2 lb Ziti 

1/2 Large Yellow Onion, diced

1 lb Lean Ground Beef

1 (26 oz) Jar Spaghetti Sauce

8 oz Ricotta Cheese

1 Egg

Salt & Pepper

1/2 tsp Garlic Powder

2 tbsp Parmesan, grated

1 tsp Dried Oregano

1 tsp Dried Basil

3/4 cup Mozzarella Cheese, shredded

1.  In a large skillet over medium high heat, brown the ground beef and onion. 

2.  While beef is browning, cook pasta according to package directions. Be careful not to overcook. Drain and set aside.

3.  Add the spaghetti sauce to ground beef mixture and simmer 15 minutes. 

4.  While sauce is simmering, preheat oven to 350 and grease an 8 x 8 in baking dish. 

5.  In a medium bowl, mix ricotta, egg, salt and pepper to taste, garlic powder, and 1 tbsp Parmesan. 

6.  Add the cooked, drained pasta to ricotta mixture and stir to combine. 

7.  Begin assembling the ziti with a thin layer of the sauce, just enough the cover the bottom of the dish.

8.  Next add 1/2 of the ziti mixture.

9.  Sprinkle 1/2 tsp of  dried oregano, 1/2 tsp of dried basil, and 1/4 cup of the mozzarella over the top. 

10.  Continue layering as follows:

• 1/2 the sauce
• remaining ziti mixture
• remaining dried oregano
• remaining dried basil
• 1/4 cup of the mozzarella
• remaining sauce
• remaining mozzarella
• remaining Parmesan. 

11.  Bake covered for 20 mins in the preheated oven. Uncover and bake 10 mins until bubbly. Enjoy!

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Shrimp Pasta with Lemon Cream Sauce

About 6 Servings

12 oz Medium Shrimp, peeled, deveined, and tails off

8 oz Pasta (I used spaghetti)

2 handfuls Fresh Spinach, roughly torn

4 oz Cream Cheese

1/4 cup White Wine

3/4 cup Chicken Broth

1/4 cup Heavy Cream

1/3 cup Parmesan

1/2 Medium Yellow Onion, finely chopped

2 Garlic Cloves, minced

2 tbsp Butter

Salt and Pepper to taste

Zest of 1 Lemon

1)  Cook pasta according to package directions. Drain and set aside. Toss with some butter to keep from sticking.

2)  Heat 1 tbsp butter in a medium sauce pan over medium high heat. Add onions and garlic and cook until fragrant and soft, about 3 mins. Reduce heat to medium and add wine, broth, cream cheese, cream, and salt and pepper. Stir and cook until mixture begins to thicken, about 5 - 7 mins. Then stir in Parmesan and lemon zest. Simmer about 5 mins to thicken. Remove from heat.

3)  Heat remaining 1 tbsp of butter in a medium skillet over medium high heat. Add shrimp and cook for about 2 mins on each side. Remove from pan and add the cream sauce. 

4)  Add spinach to the medium skillet and heat just until wilted, about 3 mins. Toss the cooked spinach and shrimp with the cream sauce. Serve cream sauce poured over pasta. Enjoy!

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Creamy Bolognese

4 Servings

1 lb   Rotini Pasta
1 lb   Ground Beef
24 oz   Marinara Sauce
4 oz   Cream Cheese
1 cup   Button Mushrooms, thinly sliced
Pinch   Cayenne Pepper

1)   Cook pasta according to package directions.
2)   Meanwhile, in a large skillet, brown the beef (and drain if necessary) then toss in the mushrooms.
3)   Stir in the marinara sauce and cayenne and mix well. Taste and adjust seasonings.
4)   Add the cream cheese and stir constantly until melted and well combined.
5)   Drain the pasta and toss with the sauce. Serve and enjoy!

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Creamy Chicken & Artichoke Lasagna

8 Servings

2 cups   Chicken Breasts, cooked and shredded

14 oz   Artichoke Hearts, drained and chopped

2 cups   Mozzarella Cheese, shredded

1/2 cup   Parmesan Cheese, grated

2   Roma Tomatoes, diced

16 oz   Cream Cheese, softened

1 cup   Milk

1/2 tsp   Garlic Powder

1/4 cup   Basil, chopped

12   Lasagna Noodles, cooked

1)   Preheat oven to 350.

2)   Combine chicken, artichokes, 1 cup mozzarella, Parmesan, and tomatoes. 

3)   Beat the cream cheese, milk, and garlic powder with a mixer until well blended. Stir in the basil. 

4)   Mix half of the cream mixture with the chicken mixture.

5)   Spread half of the remaining cream cheese mixture onto the bottom of a 9 x 13 inch baking dish. Cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture, and 1 cup mozzarella.

6)   Cover and bake 25 minutes or until hot and bubbly. Let stand 5 minutes before serving. Enjoy!

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Creamy Pesto Pasta & Paprika Shrimp

A simple and quick lunch for 2!

2 Servings

Pasta

2 cups   Rotini Pasta

1/2 cup   Prepared Basil Pesto

1/4 cup   Heavy Cream

2.25 oz   Chopped Black Olives

1/8 cup   Parmesan, shredded

Shrimp
12   Raw Shrimp, defrosted, peeled, deveined, & tail off
1 tbsp   EVOO
1   Garlic Clove, minced
1 tsp   Paprika
1/2 tsp   Garlic Powder
1/8 tsp   Salt

1)   Bring a pot of salted water to boil and cook pasta according to package directions.
2)   Meanwhile, in a medium bowl, toss shrimp with garlic, paprika, garlic powder, and salt and set aside.
3)   Heat the pesto and heavy cream in a small sauce pot over medium heat and bring to a simmer but do not boil. Stir in olives and keep warm.
4)   Heat the EVOO in a skillet over medium high heat. Add the shrimp and cook about 3 - 4 minutes on each side.
5)   Drain the pasta and toss with the creamy pesto sauce.
6)   Serve pasta topped with 6 shrimp per person and sprinkle with shredded Parmesan. Enjoy!

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Pesto Chicken Stuffed Shells & Homemade Alfredo Sauce

These stuffed shells are served with my homemade alfredo sauce.

3 Servings, 4 Shells each

Alfredo Sauce

2 tbsp   Butter

1 cup   Heavy Whipping Cream

3/4 cup   Parmesan Cheese, grated

Stuffed Shells

12   Jumbo Pasta Shells

4 oz   Cream Cheese, softened

1 cup   Parmesan Cheese, grated + 1/4 cup for topping

3 tbsp   Prepared Basil Pesto

2 cups   Cooked Chicken, shredded OR 16 oz   canned Chicken

2   Garlic Cloves, minced

Salt and Pepper to taste

1)   Cook shells according to package directions. Drain and set aside.

2)   In a small pot, melt the butter over medium-low heat. Add the heavy cream and cook until heated through but do not boil. Slowly whisk in the Parmesan and allow to thicken over low heat.

3)   Meanwhile, combine the cream cheese, Parmesan, pesto, chicken, garlic, and salt and pepper in a large bowl. 

4)   Preheat oven to 350 and spray an 8 x 8 inch baking dish with non-stick cooking spray. 

5)   Pour half of the alfredo sauce in the baking dish and spread evenly to coat the bottom.

6)   Fill the shells with the chicken pesto mixture and place in the baking dish. Sprinkle the filled shells with the remaining alfredo and 1/4 cup of Parmesan. 

7)   Bake the shells uncovered for 30 minutes or until the shells are bubbling hot and the cheese melts. Enjoy!

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Shrimp & Zucchini Pasta

About 3 Servings

8 oz can   Tomato Sauce
2 tsp + 1 tbsp   EVOO
1/4 cup   Basil, chopped
2   Garlic Cloves, minced
1/4 tsp   Salt
1/4 tsp   Pepper
Pinch of Cayenne Pepper, or to taste
1 lb   Medium Raw Shrimp, peeled and deveined
2 cups   Rotini 
1   Large Zucchini, quartered lengthwise and cut into 1/4 inch slices

1)   Mix the tomato sauce, basil, 2 tsp EVOO, garlic, salt, pepper, and cayenne in a medium bowl. Stir in shrimp and let stand for at least 10 minutes.
2)   Meanwhile, cook pasta according to package directions. Drain.
3)   Heat the remaining 1 tbsp EVOO in a large skillet over medium high heat. Add the shrimp mixture and the zucchini. Cook until the shrimp are pink and just cooked through, about 3 to 4 minutes. 
4)   Stir in the pasta and cook until heated through, about 2 minutes. Serve and enjoy!

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Mushroom & Spinach Stuffed Shells

About 4 Servings

1 tbsp   Olive Oil

8 oz   White Button Mushrooms, sliced

1/4   Yellow Onion, finely diced

15 oz   Ricotta Cheese

1 Egg

3/4 cup   Mozzarella Cheese, shredded (divided)

1/2 cup   Parmesan Cheese, grated (divided)

1/2 cup   Fresh Spinach, chopped

2 tbsp   Fresh Parsley, chopped (divided)

1 tbsp   Fresh Basil, chopped

1/2 tsp   Dried Basil

Salt and Pepper to taste

1/8 tsp   Ground Nutmeg

3 cups   Marinara

12 Jumbo Pasta Shells

1)   Cook the pasta shells according to package directions.

2)   Preheat the oven to 375.

3)   Heat the olive oil in a large skillet over medium heat. Add the mushrooms and onions and saute until golden brown, about 5 minutes. Remove from heat and let cool. 

4)   In a large bowl, combine the ricotta, 1/4 cup of the mozzarella, 1/4 cup of the Parmesan, egg, spinach, 1/2 the parsley, fresh basil, ground nutmeg, salt, and pepper. Mix thoroughly then add the mushrooms and onion and stir to combine.

5)   Pour 1/2 cup of the marinara in the bottom of a large baking dish that has been coated with cooking spray.

6)   Completely fill each shell with the mushroom and ricotta mixture and place in the baking dish. 

7)   Pour the remaining marinara over the stuffed shells and add the last 1/2 cup of mozzarella and 1/4 cup of the Parmesan. Sprinkle with the dried basil on top.

8)   Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes to brown the top. Serve and enjoy!

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Penne a la Betsy

Penne with bite sized shrimp in a creamy tomato and white wine sauce.

6 Servings

3/4 lb   Penne

1 lb   Shrimp, defrosted, peeled and deveined with tail on 

3 tbsp   Butter

3 tbsp   Olive Oil

1 Small Yellow Onion, finely chopped

2 Garlic Cloves, minced

1/2 cup   White Wine

8 oz  Tomato Sauce

1 cup   Heavy Cream

Torn Fresh Parsley, to taste

Torn Fresh Basil, to taste

Salt and Pepper to taste

1)   Cook the penne according to package directions.

2)   Meanwhile, heat 1 tbsp of butter and olive oil in a large skillet.

3)   Add the shrimp and cook for a couple of minutes until just opaque. Be careful not to overcook them.

4)   Remove shrimp to a bowl, set aside, and let cool. 

5)   Using the same skillet, heat 2 tbsp of butter and 2 tbsp of olive oil.

6)   Add the garlic and onion and saute until translucent. 

7)   Add the wine and allow to evaporate for a few minutes, stirring occasionally.

8)   Add the tomato sauce and stir until well combined then add the heavy cream and continue to stir. Turn the heat down to low and let simmer.

9)   Meanwhile, put the cooled shrimp on the cutting board and pull off the tails. Chop the shrimp into bite sized pieces and add to the tomato cream sauce. Stir.

10)   Toss in the herbs and stir. 

11)   Finally, add the cooked penne and stir until well combined. Serve and enjoy!

CLICK HERE Printable Recipe

Red & Green Baked Ziti

6 Servings

1 lb   Ziti

1 cup   Mozzarella, shredded

Red Sauce

16 oz   Garlic Herb Tomato Sauce

1/2 tsp   Red Pepper Flakes

1/8 cup   White Wine

2 Leaves    Fresh Torn Basil

3/4 cup   Ricotta Cheese

Green Sauce

3 tbsp   Butter

2 tbsp   Flour

1 1/4 cups   Milk

Salt and Pepper to taste

Ground Nutmeg to taste

1/2 cup   Flat-leaf parsley, packed

1/2 cup   Basil leaves, loosely packed

1/8 cup   Toasted Walnut Pieces

1   Garlic clove, minced

1/2 cup   Parmesan cheese, grated

1/4 cup   EVOO 

1)   Preheat oven to 400. Bring a large pot of salted water to boil. Cook the ziti just shy of the suggested cooking time. Reserve 1/2 cup of the starchy cooking water.

2)   For the green sauce, melt the butter in a pot over medium high heat. Whisk in flour, cook 1 minute then add milk. Cook to thicken to coat the back of a spoon. Season with salt, pepper, and nutmeg to taste. Keep warm over low heat. 

3)   In a food processor, combine herbs with nuts, garlic, half of the Parmesan, salt ,and pepper. Add EVOO and pulse into a very thick paste. Reserve.

4)   For the red sauce, heat the tomato sauce over medium high heat and bring to a simmer. Stir in the red pepper flakes, white wine, and freshly torn basil. Keep warm over low heat. 

5)   Toss half of the ziti with the red sauce, 1/4 a cup of the cooking water, and ricotta cheese. Transfer to a lightly greased, deep baking dish. 

6)   Stir the pesto into the cream sauce. Toss the remaining ziti with the green sauce and 1/4 cup of the cooking water. Carefully arrange the green ziti over the red. 

7)   Top the entire casserole with the shredded mozzarella and 1/4 cup of the Parmesan. Bake until bubbly and brown, about 15-20 minutes. 

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French Onion Pasta

Great recipe for leftover French Onion Soup!

 

4 Servings

8 oz   Rotini Pasta

½ cup   Broth from Leftover French Onion Soup

½ cup   White Wine

4 oz   Cream Cheese, softened

1 cup   Onions from Leftover French Onion Soup

½ cup   Shredded Mozzarella

½ cup   Shredded Cheddar Cheese

1)       Cook pasta according to package directions. Drain and return to the pot.

2)       In a large sauce pan, bring broth and wine to a simmer.

3)       Add softened cream cheese to the broth and whisk until fully incorporated.

4)       Add onions to the sauce and heat through.

5)       Add pasta to the sauce and mix thoroughly.

6)       Pour pasta into 8 x 8 inch baking dish and sprinkle with cheeses.

7)       Place under the broiler for 5 – 7 minutes or until lightly browned and bubbly. Enjoy!

CLICK HERE Printable Recipe