Cheesy Bow Tie Casserole Recipe

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cheesy-bow-tie-casserole

cheesy-bow-tie-casserole-recipe

This Cheesy Bow Tie Casserole is rich and flavorful and is simple to put together. If you have any leftovers they make for a delicious lunch.

Flavors will vary a little bit depending on the brand pasta sauce you use.

Cheesy Bow Tie Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 8 ounces bow tie pasta
  • 1 pound lean ground beef
  • 1 small onion (finely chopped)
  • 24 ounces of traditional pasta sauce (your favorite brand)
  • 1 package of fresh mushrooms (8 ounces sliced or you can use canned)
  • 1 can sliced black olives
  • ¼ teaspoon red pepper flakes or to taste
  • 8 ounces mozzarella cheese (cut into ½ inch cubes)
  • 4 ounces shredded Colby & Monterey Jack cheese
  • ¼ cup grated Parmesan cheese
Instructions
  1. preheat oven to 400F.
  2. Cook pasta according to package directions for firm; drain.
  3. While pasta is cooking in a large skillet over medium high heat cook the burger, onion, and mushrooms until burger is no longer pink inside, onion is softened, and mushrooms are tender; drain any excess fat if needed.
  4. Mix the pasta sauce into the burger mixture, bring to a boil, and season with the red pepper flakes. Add ½ of the mozzarella cubes and stir until cheese is melted. Mix the sauce into the pasta until thoroughly combined.
  5. Spoon the mixture into a 2.75 quart casserole dish lightly sprayed with cooking spray and distribute the remaining mozzarella cheese cubes over the top. Top with the black olives, Colby & Monterey Jack , and Parmesan cheese.
  6. Bake for 20 minutes or until cheese is melted and mixture is hot and bubbly – Serve hot.

 

Slow Cooker Rabbit in Wine and Cream Cheese Sauce

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Slow Cooker Rabbit in Wine and Cream Cheese Sauce picture 2

Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

This slow cooker rabbit recipe has a great combination of flavors, and because its cooked in the slow cooker both wild an domestic rabbit meat turns out nice and tender. This recipe is quick to put together so you can go about your day and have supper close to ready at the right time; just finish it off by cooking the spaghetti.

If you have rabbit meat on hand give this Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

a try; it’s very good.

Slow Cooker Rabbit in Wine and Cream Cheese Sauce
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit (cut into pieces 2 ½ to 3 pounds)
  • vegetable oil for browning
  • 8 ounces white button mushrooms (sliced)
  • 8 ounces of baby
  • 8 Baby Portabella mushrooms (quartered)
  • ¼ cup unsalted butter
  • 1 package dry Zesty Italian dressing mix
  • 1 can condensed golden mushroom soup
  • 4 ounces of chives with onion cream cheese spread
  • ½ cup white wine (I had homemade cherry wine on hand so I used that)
  • 4 green onion (green part sliced for garnish – optional)
Instructions
  1. Place the mushrooms in the bottom of the slow cooker.
  2. In a large skillet using the oil cook the rabbit until nicely browned on both sides and place the rabbit pieces on top of the mushrooms.
  3. In a medium size saucepan melt the butter over medium heat and then add the wine, mix in the golden mushroom soup, dressing mix, and cream cheese and continue cooking until cheese is melted. (mixture will look kind curdled) Pour the mixture over the rabbit.
  4. Cook on low for 5 to 6 hours or until rabbit is fall off the bone tender.
  5. Cook spaghetti according to package directions; drain. Serve the rabbit on top of the spaghetti with the sauce.
  6. Garnished with the green onions if using.

 

Buffalo Chicken Mac and Cheese Recipe

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deli chicken mac and cheese recipe

deli chicken mac and cheese recipe picture 2

If you’re looking for a little bit of a different take on a Mac and Cheese give this recipe a try – the dominant flavor is definitely the Gorgonzola cheese, so you it with caution. This is a simple recipe that cooks on the stove top and utilizes deli chicken so it is fairly quick to prepare. To make preperation a little easier measure all ingredients into small containers so you have them ready to add as you prepare the cheese sauce.

This is a quick recipe so you can have supper on the table in less than an hour. Enjoy

Buffalo Chicken Mac and Cheese Recipe
 
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Author:
Recipe type: Main
Serves: 6-8
Ingredients
  • 1 whole rotisserie deli chicken
  • 16 ounces elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • ⅛ teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • ½ cup hot sauce
  • ½ cup crumbled Gorgonzola cheese
Instructions
  1. Bone chicken into bite size pieces. Cook pasta according to package directions; drain.
  2. In a large dutch oven over medium heat - melt the butter. Slowly whisk in the flour until a paste forms. Continue stirring and cooking until golden brown. Slowly whisk in the milk and cook stirring constantly until mixture is thickened about 5 minutes, and then add the pepper. Cook about 1 more minute, or until mixture is smooth. Reduce heat to low and stir in the Monterey Jack, and cheddar cheese; cook until melted.
  3. Mix in the hot sauce and then fold in the chicken, macaroni, and Gorgonzola cheese.
  4. Serve hot.

Adapted from Allrecipes.com

Chicken Parmesan for Two

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chicken parmesan for 2 recipe

Chicken Parmesan is one of my favorite supper dishes, but with only 2 of us at home it is nice to be able to cut the recipe down a little bit. This Chicken Parmesan recipe is designed for 2 people, but if the chicken breasts are small you can stretch 3 out of it. (the local markets smallest package was three, but they were small – so I had some left overs, which was fine). Be sure to pound the chicken breasts down to the same thickness so they cook equally.

If your cooking for 2, and like Chicken Parmesan, give this recipe a try; it’s really good!

Chicken Parmesan for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • Sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • Salt
  • ¼ teaspoon dried oregano
  • Pinch red pepper flakes (or to taste)
  • 1 can crushed tomatoes (28-ounces)
  • ¼ teaspoon sugar
  • Chicken and Pasta
  • 2 boneless skinless chicken breasts (6-ounces each)
  • Salt and pepper
  • 4 ounces Vermicelli
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • ½ ounce grated Parmesan cheese
  • ½ cup panko bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ⅓ cup vegetable oil
  • ½ cup shredded mozzarella cheese
Instructions
  1. In a large skillet or medium size sauce pan over medium heat - heat 1 tablespoon of olive oil until shimmering. Add the garlic, ¾ teaspoons of salt, oregano, and red pepper flakes; cook for 30 seconds until fragrant. Stir in the crushed tomatoes and sugar, bring mixture to a boil, reduce heat to simmer, loosely cover, and simmer for 20 minutes or until mixture is thickened. Remove from heat and stir in the remaining olive oil; set aside and keep warm.
  2. parm chicken sauce
  3. Pound chicken down to about ½ inch and let set for 20 minutes to come to room temperature.
  4. pounding parm chicken
  5. While sauce is cooking, cook pasta according to package directions for al dente, drain, and reserve ½ cup of the pasta water. (to cook pasta 2 quarts water and ½ teaspoon salt) When the sauce is done mix ¾ cup of the sauce into the pasta; set aside and keep warm.
  6. cooking pasta
  7. parm chicken sauce and pasta
  8. In a shallow dish whisk together the flour and egg until smooth. Place the bread crumbs in another shallow dish like a pie plate.
  9. parm chicken breading mix
  10. Preheat broiler with rack 4 inches below element
  11. Dip chicken in the egg mixture letting any excess drip off, and then roll chicken in the bread crumbs. In a large skillet over medium high heat cook chicken using the cooking oil until nicely browned (I cooked them to 160F on this step).
  12. breading parm chicken
  13. pan frying parm chicken
  14. Place chicken on a broiler pan and top chicken with mozzarella cheese. Broil until cheese is melted and starts to brown.
  15. cheese on parm chicken
  16. broiling parm chicken
  17. Spoon 2 tablespoons of sauce over the chicken, and mix any leftover sauce into the pasta. If needed mix in some of the reserved pasta sauce to adjust the consistency of the pasta. Enjoy

Adapted from Cooks Country

Check out 7 Awesome Food Substitutes Everyone Needs to Know

by Platter Talk at Mode


 

Greek Baked Ziti Recipe

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Greek Baked Ziti

I was looking for a casserole recipe that was a little different and I came across this Greek Baked Ziti Recipe. There is a little bit of prep time involved but it is well worth the effort. The recipe is layered with a creamy cheese sauce mixed into the Ziti at the bottom of the dish which gives this casserole a unique texture. The addition of the cinnamon make me a little nervous because I thought that seasoning may dominate the dish – but there is just enough so you just get a light hint of the cinnamon.

If you’re looking for a one dish meal that’s a little different give this one a try, it’s really good; my wife loved it! This is a large recipe and would be great for a pot luck, or graduation party dish.

Greek Baked Ziti Recipe
 
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Author:
Recipe type: Main
Cuisine: Greek
Serves: 6-8
Ingredients
  • 12 ounces ziti pasta
  • 1 small yellow onion (chopped)
  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • 1½ pounds lean ground beef
  • 2 cans tomato sauce (15 ounces each)
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon sugar
  • ½ teaspoon ground cinnamon
  • 1½ teaspoons kosher salt (divided)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup grated Parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • Vegetable cooking spray
  • 1 package shredded mozzarella cheese (8 ounces – 2 cups)
  • ⅓ cup dry breadcrumbs
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to package directions for firm; drain. (I like to sprinkle and mix in a little olive oil to keep the pasta from taking on a dry look while it’s sitting)
  3. In a large skillet over medium high heat cook onion until tender. Add the minced garlic and cook for an additional 30 seconds or until fragrant. Add the burger to the onion mixture and cook burger until no longer pink inside – stirring and breaking up the burger as you cook; drain any excess fat. Stir in the tomato sauce and lemon juice and then season with oregano, sugar, cinnamon, and one teaspoon of salt; cook until heated through. (About 2 minutes)
  4. In a large saucepan over low heat melt the butter, whisk in the flour and cook while stirring for 2 minutes. Gradually whisk in the milk – bring the mixture to a high simmer and cook until mixture has thickened and is bubbly. Stir in the Parmesan cheese and season with ½ teaspoon salt and pepper.
  5. Lightly spray a 9 x 13 casserole dish with cooking spray. Mix the cheese sauce into the Ziti and place the mixture over bottom of the casserole dish. Layer the meat mixture over the top of the Ziti and top with the mozzarella cheese, sprinkle the bread crumbs over the top, and bake for 20 to 25 minutes or until cheese is melted and casserole is hot and bubbly.
  6. Let casserole rest for 10 minutes before serving.

greek baked ziti 3

Adapted from MyRecipes

Smothered Chicken Casserole

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chicken casserole picture2

chicken casserole recipe

Here’s another simple and good one dish recipe. I thought this recipe was pretty good for being a one dish recipe; but my wife thought it was great. Because I was cooking for just the 2 of us we had left overs, which reheated very well making for a nice lunch the following day.

If you’re looking for a simple and good one dish casserole recipe, give this one a try – it doesn’t take that long to prepare, and it’s really good.

Smothered Chicken Casserole
 
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Author:
Serves: 3 - 4
Ingredients
  • 1 tablespoon oil
  • 4 boneless skinless chicken thighs
  • ½ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 6 ounces uncooked thin spaghetti
  • 1 can condensed cream of chicken soup (10¾ ounces)
  • 1¼ cups half-and-half
  • ½ teaspoon smoked paprika
  • 2 cups frozen or fresh broccoli florets (cut into smaller pieces)
  • 3 slices cooked bacon (crispy) if you want to save some time purchase the precooked.
Instructions
  1. Preheat oven to 350F.
  2. Season chicken with pepper and garlic salt. In a large skillet over medium high using the oil cook chicken on both sides until nicely browned and juices run clear; set aside on a plate.
  3. While chicken is cooking, cook pasta according to package directions; drain.
  4. In a large bowl mix together the soup, half-and-half, smoked paprika until thoroughly combined; reserve ¾ cup of the sauce and then fold in the spaghetti and broccoli.
  5. Lightly spray a 2 ½ quart casserole dish with cooking spray and layer the spaghetti mixture over the bottom. Arrange the chicken thighs on top and spoon the reserved sauce over the chicken; sprinkle the bacon over the top.
  6. Bake covered for 20 minutes, uncover and continue cooking until mixture is bubbly about 10 – 15 minutes longer.
  7. Serve Hot
  8. Adapted from Betty Crocker

Adapted from Betty Crocker

Ricotta cheese Meatballs Recipe

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ricotta cheese meatball recipe 2

There are many different versions of meat balls and most of them are pretty good. When I saw this Ricotta cheese meatball recipe I decided to give it a try. The original recipe called for ground pork but because the local market didn’t have it available at this time I replaced it with ground chuck. This recipe is a little bit of work but it is well worth the effort. I chose to serve the meatballs and sauce over spaghetti but you could also use it as a standalone dish.

It just seemed like a good match to serve with spaghetti.

The next time you’re in the mood for meatballs give this one a try; they’re really good.

Ricotta cheese Meatballs Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • Meatballs
  • 2 slices white sandwich bread, crusts removed, torn into small pieces
  • ½ cup whole-milk ricotta cheese
  • 1 pound lean ground burger (I used Chuck)
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • ¼ cup chopped fresh parsley
  • 1 large egg
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • ½ tablespoon salt
  • ¾ teaspoon pepper
  • ½ teaspoon grated lemon zest
  • Sauce
  • ⅛ cup extra-virgin olive oil
  • 5 garlic cloves, smashed and minced
  • ½ teaspoon red pepper flakes
  • 1 can crushed tomatoes (28-ounces)
  • Salt and pepper
  • 3 teaspoons dried basil
Instructions
  1. Preheat oven to 450F.
  2. In a large bowl using a fork mix together the ricotta cheese and bread slices; pressing the bread into the cheese to form a paste. This may take about 10 minutes – kind of let the bread absorb the cheese and mix occasionally. Add the beef, Parmesan, parsley, eggs, shallots, garlic, salt, pepper, and lemon zest, and mix with your hands until thoroughly combined. Divide mixture into 12 portions of about ¼ cup each and roll into meatballs. Place meatballs on a baking pan covered with aluminum foil, lightly sprayed with cooking spray, and bake for 30 to 35 minutes until meatballs are nicely browned; set aside
  3. Remove meatballs from the oven and reduce oven temperature to 300F.
  4. While meatballs are baking prepare the sauce in a Dutch oven using the oil over low heat. Cook the garlic until softened, add the red pepper flakes and basil, continue cooking until fragrant. Mix in the crushed tomatoes and ½ teaspoon salt. Bring the mixture to a simmer over medium high heat and leaving the cover loose reduce heat to medium low simmer and cook until mixture just starts to thicken; salt and pepper to taste.
  5. Place the meatballs in the sauce, cover and bake for 30 minutes or until meatballs are tender.
  6. Serve with Parmesan cheese sprinkled over the top.

ricotta cheese meatball recipe

Adapted from Cooks Country

Simple Turkey Enchilada Stuffed Shells Recipe

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simple enchilada stuffed shells recipe

I usually shy away from preparing stuffed shells because they can be a lot of work. This Simple Enchilada Stuffed Shells Recipe takes very little prep and uses just a few ingredients. This is one of those recipes that I didn’t think looked quite that good, but I decide to give it a try anyway; I was glad I did. I followed the recipe as written, the shells could of used a little more Enchilada sauce over the top because they were a little on the dry side – but overall I thought they were pretty good, and my wife really liked them.

If you’re looking for a simple stuffed shell recipe, give this Simple Enchilada Stuffed Shells Recipe; its really good.

Simple Turkey Enchilada Stuffed Shells Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 15 jumbo pasta shells
  • Olive oil
  • 1 pound lean ground turkey
  • 1 can Enchilada sauce (10 ounces mild or hot according to your taste)
  • ½ teaspoon dried minced onion
  • ¼ teaspoon dried basil
  • ¼ teaspoon oregano
  • ¼ teaspoon ground cumin
  • ½ cup refried beans
  • 1 cup shredded cheddar (you can use low fat if desired)
Instructions
  1. Cook pasta according to package directions; drain and lightly drizzle with olive oil; cover and set aside.
  2. While pasta is cooking, cook turkey in a large nonstick skillet until turkey is no longer pink inside, breaking turkey up as it cooks. Drain if needed. Mix in the enchilada sauce and seasoning; set aside. (I reserved some of the Enchilada sauce to pour over the top of the shells just before baking.)
  3. Preheat oven to 350F.
  4. Lightly spray an 11 x 7 casserole dish with cooking spray. In a small sauce pan heat the refried beans until just warmed to make them a little easier to work with. Place one heaping teaspoon of refried beans into each shell and then fill the shell with the turkey mixture; place shells in casserole dish.
  5. Bake uncovered for 25 minutes, sprinkle the cheese over the top and continue baking until cheese is melted.
  6. Serve hot

simple enchilada stuffed shells recipe 2

Adapted from Taste of Home Cookbook

Spaghetti with Quick Turkey Chili Recipe

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Spaghetti with Quick Turkey Chili Recipe

This recipe is a lot like Cincinnati chili, but probably quicker, and a little healthier version. If you cook the spaghetti while the chili is being prepared you can have supper on the table in less than an hour. If you’re looking for a simple and quick recipe that’s really good, give this Spaghetti with Quick Turkey Chili Recipe a try. Enjoy

Spaghetti with Quick Turkey Chili Recipe
 
Prep time
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Total time
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • salt
  • 2 tablespoons extra-virgin olive oil
  • 4 scallions (sliced white and green parts separated)
  • 2 large cloves garlic (crushed and minced)
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 pound ground turkey
  • 2 cups no salt chicken broth
  • 1 14 -ounce can pinto beans (drained and rinsed)
  • 3 tablespoons ketchup
  • Hot sauce
  • 8 ounces spaghetti
  • Shredded cheddar cheese and sour cream, for topping (optional)
Instructions
  1. Cook spaghetti according to package directions in salted water; drain
  2. While spaghetti is cooking, using the oil over medium high heat, in a large skillet cook the white part of the onions, and garlic until softened. Mix the tomato paste and chili powder into the onion mixture, stirring constantly while cooking until the mixture turns a deep red. Add the turkey to the mixture breaking it apart as it cooks; cook until turkey is no longer pink inside. Mix in the chicken broth, beans, and ketchup, bring mixture to a boil, reduce heat to simmer and continue cooking until mixture starts to thicken, but is still a little soupy. Mix in the green part of the scallions, and add hot sauce to taste.
  3. Serve over spaghetti topped with Shredded cheddar cheese and sour cream.

Spaghetti with Quick Turkey Chili Recipe 2

Adapted from Food Network

Cashew Chicken with Linguini Recipe

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Cashew Chicken with Linguini Recipe

Everyone was in the mood for Asian food but the closet Chinese restaurant is 30 miles away so we decided it was time for this homemade Cashew Chicken with Linguini Recipe. This dish has a little bit of heat incorporated into it, but it’s not too hot. There is not a lot of prep time involved and it is fairly quick to prepare.
The next time you’re in the mood for Asian food give this Homemade Cashew Chicken with Linguini Recipe a try; enjoy

Cashew Chicken with Linguini Recipe
 
Prep time
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Total time
 
Author:
Recipe type: Main
Cuisine: Asian
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts (cut into bite size pieces)
  • 1 cup cashews (plus extra cashews for garnish – optional)
  • ½ cup green onions (chopped)
  • 1pound uncooked linguini pasta
  • 2 tablespoons vegetable oil
  • Sauce
  • ½ cup hoisin sauce
  • ¼ cup soy sauce
  • ¼ cup sherry wine
  • ⅛ cup red wine vinegar
  • 2 tablespoons chili garlic sauce
  • ¼ cup sugar
  • 5 garlic cloves (crushed and minced)
  • ½ teaspoon crushed red chili flakes
Instructions
  1. In a medium size bowl mix together all the sauce ingredients; set aside.
  2. Cook pasta according to package directions; drain and rinse. While pasta is cooking using the oil in a large skillet or wok cook the chicken until juices run clear and chicken is done; set aside on a plate (165F)(if using a wok you might need to cook the chicken in batches, use extra oil if needed)
  3. Pour the sauce into the now empty skillet or wok and cook over medium heat until heated through. Mix in the chicken and cashews and continue cooking until chicken is heated through. Add the green onion into the sauce and fold the mixture into the linguini.
  4. Serve hot

Adapted from Blogchef.net – click Here to view original recipe