Baked Pasta with Chicken Sausage

Found at MelsKitchenCafe.com



*Makes a heaping full 9X13 pan*

1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (I find this in the same section/aisle as the hotdogs next to the precooked kielbasa and chorizo – I use the Jennie-O brand and it is precooked in a U-shape. JoAnn, a commenter said she finds chicken sausage at Super Target)
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.

Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.

Mexican Lasagna

I took a how to can tomatoes class at the Utah State Extension and they served this.  I thought it was good.  They adapted it from:  http://www.tasteofhome.com/.

Serving size:    12 servings

Prep time:        45 minutes

Bake time:       30 minutes + 15 minutes standing time

Ingredients:

            1-2 pounds ground turkey

            1 medium onion, chopped

            1 garlic clove, minced

1 can (14.5 ounces) stewed tomatoes, undrained or

1 pint jar home canned tomatoes*

            1 can (10 ounce) enchilada sauce

            1 to 2 teaspoons ground cumin

            1 egg, beaten

            1 ½ cups (12 ounces) cottage cheese

1 ½ cups (12 ounces) shredded Mexican cheese blend

            8 flour tortillas (8 inches), cut in half

1 ½ cups (8 ounces) shredded cheddar cheese

Directions:

·         In a large skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain.  Stir in tomatoes, enchilada sauce and cumin.  Bring to a boil.  Reduce heat; simmer uncovered, for 20 minutes.

·         In a small bowl, combine egg and cottage cheese; set aside. Combine shredded cheeses; set aside.  Spread a third of the meat sauce into a greased 13-inch x 9-inch baking dish.  Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce.  Repeat layers.  Sprinkle with cheddar cheese.

·         Cover and bake at 350° F. for 20 minutes.  Uncover; bake 10 minutes longer or until bubbly.  Let stand for 15 minutes before cutting.

Baked Cheesy Chicken Penne

Found this on ourbestbites.com

Baked Cheesy Chicken Penne
based on a recipe by Martha Stewart

• 6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
• 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
• 1 cup sliced oil-packed sun-dried tomatoes, drained
• 1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)

*Note on Cheese:
Sometimes provolone cheese can be hard to find.  I don’t always encourage the use of pre-shredded bagged cheeses (because ‘ve found they usually contain additives and therefore don’t melt or taste as good), but in this recipe I’ve used a *good* quality one, like Sargento, and it’s turned out great.  Actually in this batch I used Sargento’s Provolone/Mozzarella mix.  You’ll find that with packaged cheese mixes, provolone is often mixed with other white cheeses and that’s totally fine.  Just try to find one that is mostly provolone, like a 50/50 mix.  The other easy option is to go to the deli department where you can buy sliced cheese.  Just ask for a 6 oz chunk and you can grate it yourself. 

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.
3. In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), 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.

Freezer instructions:
To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.

* broccoli or asparagus tips would also work well in place of the sun-dried tomatoes