PASTAS & GNOCCHIS – Page 10 – Chasing MY Life WHEREVER it Leads ME

Cheesy Pasta Mushroom Casserole ~ Simply Delicious Sunday

CHEESY PASTA MUSHROOM CASSEROLE

1 16 ounce package penne pasta **
1 cup boiling water
1 cup dried porcini mushrooms
2 tablespoons butter
1 tablespoon Classico Sun-dried tomato pesto
1 medium Vidalia onion, finely chopped
1/2 teaspoon thyme
3 tablespoons flour
2 1/2 cups 1% milk
1/8 teaspoon ground nutmeg
1 1/2 teaspoon sea salt
3/4 teaspoon white pepper
4 ounces Fontina or Gruyere cheese, grated
1 cup ricotta cheese
1 cup grated Parmesan cheese
PURE

Heat large saucepan of water to boiling. Add the pasta and cook 2 minutes less than the package label indicates. Drain well and return to pan.
Meanwhile, preheat oven to 375 degrees.
Heat the 1 cup water in microwave oven on high for 2 minutes in a medium bowl.
Stir in mushrooms; let stand 15 minutes.
Drain mushrooms (reserving the liquid) and rinse to remove any grit. Finely chop and set aside.
Strain reserved liquid through sieve lined with paper towel and set aside.
In a large saucepan melt the butter over medium heat.
Add onion and cook until tender and lightly browned, stirring occasionally.
Stir in mushrooms and thyme.
Sprinkle flour over onion mixture in saucepan; cook 1 minute, stirring.
Whisk in milk, mushroom liquid, sun-dried tomato pesto, nutmeg, salt and pepper.
Heat to boiling over medium-high heat; cook 2 to 3 minutes or until mixture thickens slightly, stirring frequently.
Add mushroom sauce to pasta in the saucepan.
Stir in the Fontina, ricotta, and 1/2 of the Parmesan. Toss until well blended.
Spoon pasta into a sprayed 3-quart ceramic baking dish; sprinkle with remaining Parmesan.
Bake 30 minutes or until center is hot and top is golden.

**I used shells because I was out of penne, but really any pasta works.

If you’d like to play along, please add this button and link to this post on your post. Be sure to include your recipe in parenthesis following your name. Thanks and have fun. Don’t forget to leave a comment and visit everyone. I try not to complicate matters with too many rules, but I do ask that you please use a SDS badge or link back to 3 Sides of Crazy in some way. Thanks.

**Please include your link and recipe name in your comment and I will generate a list on each week’s post for everyone to link to in addition of using Mr. Linky. As it was explained to me this will genrate an immediate link to you via google instead of a link to mr. linky.

What is this all about? Go here for all the details.

♥

Sherried Garlic Scallops with Asparagus & Cherry Tomatoes~Simply Delicious Sunday [7]

This is one of the simplest recipes and smells and tastes great too. It’s the perfect romantic ♥Valentines♥ dinner. I served it with Parmesan Rolls.

30 small bay scallops (about 1/2 pound)
1/2 pound organic spaghetti or linguine
2 teaspoons minced jar garlic
1 bunch chopped green onions
4 Asparagus spears, tender tops cut into small pieces
8 cherry or grape tomatoes
2 tablespoons butter
2 tablespoons olive oil
1 cup cream sherry
shredded Parmesan cheese

In a medium skillet melt butter and oil together and bring to a medium high heat.
Add scallops and saute’ well so that the scallops sear on the edges.
Add garlic and onions and continue sauteing about 5 minutes.
Add Asparagus tops and heat through.
Add sherry and lower heat and cook until a thick glaze sauce forms.
Add tomatoes and heat through.
Toss with prepared pasta.
Shred Parmesan on top and serve immediately.

♥

Slow Cooking Thursday ~ Chicken in Italian Cream

Hosted by Sandra at Diary of a Stay at Home Mom

CHICKEN IN ITALIAN CREAM

1 1/2 pounds chicken breast tenders, cut in half
1 package Good Season Italian dressing mix
3/4 cup water
1 teaspoon Better than Bouillon Chicken Base
1 medium Vidalia onion, chopped fine
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup sour cream
Hot linguine

Combine water, Italian dressing mix and bouillon in a large Ziploc bag.
Add chicken tenders and onions. Marinade at least 2 hours or overnight is better. I like to prepare the chicken after dinner the night before so it can let it sit in the refrigerator overnight.
Place chicken in slow cooker and pour marinade over top.
Cook on low 3 hours.
Beat together the cream cheese, heavy cream and sour cream.
Pour over chicken and cook another hour.
I like to make boiled potatoes and mash them with a bit of butter only with salt and pepper. When you spoon the Italian cream over them it tastes so smooth and creamy or you can serve it over hot linguine.

I also participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom

, $5 Dinners is hosted by Erin at $5 DInners and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Pomodori Sherried Chicken Florentine with Angel Hair Pasta

3 boneless, skinless chicken breasts, cut into bite sized pieces
1 box chopped spinach, thawed and drained well
3 tablespoons sun-dried tomato pesto
1 can petite cut diced tomatoes, drained
2 cloves garlic or 2 teaspoons minced jar garlic
1 large bunch chopped green onion
2 + 2 tablespoon olive oil
1 cup cream sherry
1 cup sauce
1 cup +/- mozzarella cheese

Whisk sun-dried tomato pesto into 2 tablespoons olive oil, mixing together well. Add spinach and tomatoes. Set Aside.
In a large skillet heat 2 tablespoons olive oil to a medium high heat.
Add the chicken pieces and saute’ well.
Add garlic and onions and continue sauteing about 5 minutes.
Add sherry and basil. Lower heat and cook until a thick glaze sauce forms.
Toss with prepared pasta and spinach mixture.
Toss with sauce, top with mozzarella cheese and bake 30 minutes at 350 degrees.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy

, Freezer Food Friday hosted by MJ at mjpuzzlemom

, Scrumptious Sunday hosted by Meredith at Mercedes Rocks

, Tasty Thursday hosted by Pumpkin Patch

, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself

and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom

. Doing them all make great additions to help keeping me on track and finding so new recipes!

♥

Mediterranean Chicken Alfredo

Mediterranean Chicken Alfredo
4 boneless skinless chicken breasts
6 oz. jar artichoke hearts, drained and rinsed
2 tablespoons Classico sun-dried tomato pesto
4 tablespoons + 2 tablespoons sweet butter
2 tablespoons flour
2 teaspoons minced garlic, jar
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/3 cup grated Mozzarella cheese
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon basil leaves
1/2 teaspoon oregano
pasta of your choice

Drain and rinse artichoke hearts, cut into small pieces
Cut chicken into bite sized pieces
Melt 3 tablespoons of butter in skillet over medium heat
Saute’ chicken pieces and garlic until cooked through and tender

While chicken is cooking melt 2 tablespoons of butter in sauce pan
Whisk in flour until smooth and golden
Gradually add whipping cream, bring to a SLOW simmer, stirring frequently
In a mortar and pestle rejuvenate your herbs and add to the sauce pan, whisking in well
Simmer 8-10 minutes until sauce reaches desired thickness and is smooth
Add tomato pesto & Mozzarella cheese and stir until smooth

Drain chicken mixture and add to the sauce mixture.
Pour over prepared pasta, top with Parmesan cheese and serve hot.

On a side note – this is what a dejected face looks like. She wasn’t happy about being relegated outside while I cooked.

♥

Three Cheese Baked Rigatoni

16 ounce rigatoni
1/2 pound ground beef, browned
1 bunch green onions, sliced
1 cup tomato sauce
2 tablespoons Classico Sun dried Tomato pesto
1/2 cup heavy cream
1/3 cup shredded Mozzarella cheese
4 tablespoons Ricotta cheese
3 tablespoons Parmesan cheese
salt and pepper to taste

Brown ground beef and onion, drain.
Cook the pasta and drain.
Preheat oven to 500 degrees.
Spray 9×13 baking pan with PURE.
Whisk together the tomato sauce, cream, pesto and ricotta cheese.
Layer pasta, beef and onion mixture and 3/4 of cheese (Mozzarella & Parmesan) mixture in baking dish.
Pour sauce mixture evenly over top.
Top with remaining cheese (Mozzarella & Parmesan).
Bake 7-10 minutes until golden and bubbly on top.

♥

Freezer Food Friday~Macaroni & Cheese Spicy Style

hosted by mjpuzzlemom

1 package cheese and garlic croutons, coarsely ground (2 cups ground)
2 tablespoons butter, melted
3 cups dry elbow macaroni
3 cups whole milk, room temperature
1/2 cup butter
1 small onion, minced
1/2 cup flour
2 tablespoons Frank’s Hot sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon white pepper
4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated

Preheat oven to 350 degrees.
Toss crouton crumbs with melted butter and set aside.
Prepare macaroni and drain.
In large skillet melt 1/2 cup butter.
Add onions and saute’ until tender and slightly browned.
Whisk in flour until smooth.
Gradually add milk, stirring constantly until thick.
Stir in hot sauce, salt and peppers.
Stir in cheese until blended.
Toss together the macaroni and 3/4 of the bread crumbs.
Stir in cheese mixture until smooth.
Pour into lightly sprayed 9×9 stoneware.
Top with remaining crumbs.
Bake 30 minutes.

We have it for dinner that night and then I put the leftovers in 1 quart freezer containers for future meals.

I do the memes: Menu Plan Monday hosted by aura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Freezer Food Friday Spinach Stuffed Manicotti

hosted by mjpuzzlemom

MJ over at MJPuzzlemom recently left me a comment which indirectly let me find this wonderful new meme that the she hosts, Freezer Food Friday. I’ll join in this week by recycling this great updated freezer recipe of mine for Spinach Stuffed Manicotti Shells.

1 1/2 pound ground beef
1 medium finely chopped onion
2 cloves garlic or 2 teaspoons minced jar garlic
1 box chopped frozen spinach (thawed & drained)
salt & pepper to taste
14.5 ounce can diced tomatoes
1 can Contadina tomato paste
10 ounces beef broth (I use granules and make my own)
2 tablespoons Classico sun-dried tomato peso
1/4 cup butter
2-8ounce shredded mozzarella cheese packages
1 box organic pasta Manicotti Shells (prepared al dente, very al dente)

Brown hamburger. Add garlic and onion about half way through. When the hamburger is browned, add spinach and heat through. Salt and pepper to taste. Drain off fat.
Mix all other ingredients together except the shells and cheese and bring to a simmering boil. Add one third of the sauce to the meat mixture.
Stuff the shells with the meat mixture. Continue until all shells are full. This recipe serves 4, but at this point since there are just 2 of us I try to think ahead and prep meals to freeze for easy cooking on the nights we’re busy with appointments, but still need a home cooked meal. This Manicotti recipe is great for that. The shells come in a box with 2 layers of plastic protectors. I make sure to save one to protect the shells I’m going to freeze. I prepare the recipe like normal, but split it in half before baking and freeze half. As you can see it all slips easily into a gallon size ziploc bag. After removing everything, I roll the bag up and stick in the freezer door until the next time I prep the whole recipe.
In a small greased casserole layer some sauce on bottom. Lay in half the shells, pour more sauce over top reserving half the sauce for the freezer. Put that sauce in a quart size ziploc. Top with the cheese. Cover with foil and bake in preheated 350 degree oven for 30 minutes. Remove fol and return to oven for an additional 20 minutes.
In the gallon sized ziploc bag slide the extra tray of shells into it. Slide the bag of sauce on top of that as well as the second bag of mozzarella cheese. Zip shut and freeze. You now have a home cooked meal for another night.

~~Dinner Challenge Update~~Stuffed Spinach Manicotti Shells~*~

Brown hamburger. Add garlic and onion about half way through. When the hamburger is browned, add spinach and heat through. Salt and pepper to taste. Drain off fat.
Mix all other ingredients together except the shells and cheese and bring to a simmering boil. Add one third of the sauce to the meat mixture.
Stuff the shells with the meat mixture. Continue until all shells are full. This recipe serves 4, but at this point since there are just the 2 of us now, I tend to either A) have leftovers or B) try to think ahead and prep meals to freeze for easy cooking on the nights we’re busy with appointments, but still need a home cooked meal. This Manicotti recipe is great for that. The shells come in a box with 2 layers of plastic protectors. I make sure to save one to protect the shells I’m going to freeze. I prepare the recipe like normal, but split it in half before baking and freeze half. As you can see it all slips easily into a gallon size ziploc bag. After removing everything, I roll the bag up and stick in the freezer door until the next time I prep the whole recipe.
In a small greased casserole layer some sauce on bottom. Lay in half the shells, pour more sauce over top reserving half the sauce for the freezer. Put that sauce in a quart size ziploc. Top with the cheese. Cover with foil and bake in preheated 350 degree oven for 30 minutes. Remove fol and return to oven for an additional 20 minutes.
In the gallon sized ziploc bag slide the extra tray of shells into it. Slide the bag of sauce on top of that as well as the second bag of mozzarella cheese. Zip shut and freeze. You now have a home cooked meal for another night.

~~Sauteed Garlic Shrimp Pasta~~5 night dinner challenge update~*~

This is the simplest recipe and smells and tastes great too.

16 medium shrimp
1/2 pound organic spaghetti
2 cloves garlic or 2 teaspoons minced jar garlic
1 bunch chopped green onions
1/4 cup butter
2 tablespoons olive oil
1 cup cream sherry
shredded parmesan cheese

Trim Shrimp and rinse well. In skillet melt butter and oil together and bring to a medium high heat. Add shrimp and saute’ well. Add garlic and onions and continue sauteing about 5 minutes. Add sherry and lower heat and cook until a thick glaze sauce forms. Toss with pasta. Shred parmesan on top and serve immediately.

Category: PASTAS & GNOCCHIS