Veg Pasta Recipes
Jeffrey Said:whats your fave pasta bake (meat and veg, no tuna) EVER???
We Answered:Baked Ziti
1 T Olive Oil
Â½ lb. lean ground beef
1 Cup chopped onion
2 garlic cloves, minced
26-30 ounces jarred marinara sauce (prefer home made)
1 8 ounce can tomato sauce
1 tsp dried oregano
16 ounces Ziti â€“ cooked 8 minutes and drained
15 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
Â½ cup grated Parmesan cheese
In a large skillet heat oil over medium high heat, add beef, onion and garlic. Cook 3 minutes, stirring frequently. Stir in spaghetti sauce, tomato sauce, and oregano. Bring to a boil, then remove from heat.
Combine 1 cup sauce mixture with the ziti. Spoon half of the ziti mixture into a sprayed 9 x 13x 2 casserole dish; top with all the ricotta, 1 cup mozzarella, 1 cup sauce, remaining ziti mixture and remaining sauce.
Cover and bake @ 350 for 20 minutes. Sprinkle with the remaining 1 cup mozzarella and the Parmesan. Bake uncovered 20 minutes longer or until heated through.
Jennifer Said:any easy recipes for one person?
We Answered:Sure! Heat some oil in a pan, add a little salt and pepper to season the oil. Toss in a cut up veggie or veggies...add a little meat to the top of the lot. Remove when cooked and enjoy! check out for web on recipes for one or two people!
Everett Said:does anyone know any recipes for chicken and pasta or potatoe?
We Answered:Chicken Stroganoff
4 skinless, boneless chicken breast halves - cubed
1 can sliced mushrooms, drained
1 cup frozen peas
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
salt and pepper
1 cup sour cream
Brown chicken in large skillet, add soup, milk, mushrooms, peas and salt and pepper. simmer 20 minutes.
Add sour cream, heat through.
Serve over hot cooked egg noodles, mashed potatoes or rice.
1 egg, beaten
2 ounces dry bread crumbs
2-4 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
Serve over hot cooked spaghetti noodles.
Cheesy Chicken and Rice Casserole
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese
Heat the oven to 375Â°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
Country Chicken Casserole
1 can (10 3/4 ounces)Condensed Cream of Celery Soup
1 can Condensed Cream of chicken Soup
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
4 cups cooked cut-up vegetables
2 cup cubed cooked chicken
4 cups prepared Herb Seasoned Stuffing
Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
Bake at 400Â°F. for 25 minutes or until the stuffing is golden brown.