Corn Casserole I

Ingredients

• Servings: 6
• 1 (15.25 ounce) can whole kernel corn, with liquid
• 1 (14.75 ounce) can cream style corn
• 1 cup small uncooked seashell pasta
• 1/2 cup butter, cut into pieces
• 1 cup cubed processed cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese.
• bake, covered, for 30 minutes in the preheated oven. remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.

dandelion pesto

Ingredients

• Servings: 2
• 2 cups dandelion greens
• 1/2 cup olive oil
• 1/2 cup grated parmesan cheese
• 2 teaspoons crushed garlic
• salt to taste (optional)
• 1 pinch red pepper flakes, or to taste (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place dandelion greens, olive oil, parmesan cheese, and garlic in a food processor; blend until smooth. season with salt and red pepper flakes.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

creamy tomato tuna penne pasta

Ingredients

• Servings: 16
• 6 2/3 ounces tuna packed in olive oil
• 3 cloves garlic, crushed
• 1 teaspoon anchovy paste
• 1 pinch dried oregano
• 1 pinch red pepper flakes, or more as needed
• 3 cups cream of tomato soup, not from concentrate
• 1/2 cup water
• 14 1/2 ounces dry penne pasta
• 2/3 cup finely grated parmigiano-reggiano cheese
• 1 tablespoon minced fresh tarragon
• salt and freshly ground black pepper to taste
• 1 pinch red pepper flakes, for garnish
• 1/4 cup finely grated parmigiano-reggiano cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• combine tuna and olive oil, garlic, anchovy paste, oregano, and red pepper flakes in a large saucepan over medium-low heat. stir and cook for 1 minute once oil begins to sizzle.
• stir in cream of tomato soup and water. increase heat to medium and simmer for about 10 minutes.
• fill a large pot with lightly salted water and bring to a boil. stir in penne, and return to a boil. cook pasta uncovered, stirring occasionally, until just slightly undercooked, about 11 minutes; drain.
• stir cooked pasta into soup mixture; stir in 2/3 cup parmigiano-reggiano cheese, and tarragon. cover and cook for 2 minutes.
• season with salt and black pepper to taste. cover and cook for an additional minute.
• garnish with additional parmigiano-reggiano cheese and red pepper flakes.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

sausage stir fry with bow tie pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package kielbasa sausage, cut into 1/4-inch slices
• 1 (16 ounce) package farfalle (bow tie) pasta
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 small zucchini, cut into 1/4-inch slices
• 1 (6 ounce) package baby portobello mushrooms, sliced
• 1 red bell pepper, cut into strips
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• cook and stir sausage slices in a skillet over medium heat until cooked through, 5 to 10 minutes. transfer sausage to a plate using a slotted spoon and set aside.
• bring a large pot of lightly salted water to a boil. cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• heat oil in the same skillet used for sausage over medium heat; cook and stir onion, zucchini, mushrooms, red bell pepper, and garlic in the hot oil until tender, about 10 minutes. add cooked sausage, diced tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and black pepper to vegetable mixture; cook until sauce and sausage are heated through, 5 to 10 minutes.
• stir pasta into sauce and mix well; top with parmesan cheese.