montigott

Ingredients

• Servings: 16
• 2 (10.75 ounce) cans condensed tomato soup
• 2 (15 ounce) cans tomato sauce
• 2 (6 ounce) cans tomato paste
• 1 pound turkey sweet italian sausages, casings removed
• 1 pound turkey hot italian sausages, casings removed
• 1 1/2 (16 ounce) packages mostaccioli pasta
• 1/2 cup milk
• 2 (16 ounce) packages shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs

Ready Time: 6 hrs 30 mins


• pour the tomato soup, tomato sauce and tomato paste into a slow cooker, and stir to blend. crumble in the sweet and hot italian sausages. cover, and cook on low for 4 to 6 hours, stirring occasionally until the meat is cooked through, and the sauce is flavorful.
• when the tomato sauce is almost done, bring a large pot of lightly salted water to a boil. add the mostaccoli pasta, and cook for 8 to 10 minutes, until tender. drain and rinse.
• preheat the oven to 375 degrees f (190 degrees c). coat a 9x13 inch baking dish and an 8x8 inch baking dish with cooking spray. layer the noodles and cheese in the two dishes to an even depth ending with cheese on the top, splash a little bit of the milk over each layer of cheese as you go except for the top layer.
• bake for 15 minutes, or until cheese is melted and a little brown on the top. cut into wedges, and spoon the sauce over them to serve.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

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


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

turkey ragu with fontina and parmesan

Ingredients

• Servings: 8
• 1 (16 ounce) package elbow macaroni
• 1 tablespoon olive oil
• 1 sweet onion (such as vidalia®), diced
• 3 cloves garlic, minced
• 1 pound lean ground turkey
• 1 (14.5 ounce) can canned diced tomatoes with their juice
• 1 (14.5 ounce) can canned crushed tomatoes
• 2 tablespoons dried parsley
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup grated fontina cheese
• 1/2 cup grated parmesan cheese
• 3 tablespoons grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• heat olive oil in a large skillet over medium-high heat. cook and stir onions until translucent and slightly brown, about 10 minutes. reduce heat to low and stir in garlic. cook for 1 minute, then add the ground turkey. cook and stir until the turkey is no longer pink. mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. simmer uncovered for 20 minutes. combine pasta with the tomato sauce in the skillet. toss pasta with the fontina cheese and 1/2 cup of parmesan cheese until the cheese is melted. serve pasta in a large bowl with 3 tablespoons of parmesan cheese sprinkled on top.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

tacos in pasta shells with veggies

Ingredients

• Servings: 6
• 1 1/4 pounds lean ground beef
• 1 (1 ounce) packet taco seasoning mix, or to taste
• 1 (3 ounce) package cream cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 (15 ounce) can black beans, or to taste
• 1 (7 ounce) can mexican-style corn, or to taste
• 18 jumbo pasta shells
• 2 tablespoons butter, melted
• 1 cup salsa
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded monterey jack cheese, divided
• 1 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• heat a large skillet over medium-high heat. cook and stir beef and taco seasoning mix in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add cream cheese, salt, and chili powder to ground beef; mix in black beans and corn. simmer mixture until heated through, about 5 minutes.
• bring a large pot of lightly salted water to a boil. cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. drain and transfer shells to a bowl and toss with butter.
• preheat oven to 350 degrees f (175 degrees c).
• fill pasta shells with ground beef mixture and arrange in a 9x13-inch baking dish. pour salsa over stuffed shells and top with 1/2 of the cheddar cheese and 1/2 of the monterey jack cheese. cover baking dish with aluminum foil.
• bake in the preheated oven for 15 minutes. remove foil and top shells with remaining cheddar cheese and monterey jack cheese. continue baking until cheeses are melted, about 15 minutes more. top pasta with sour cream.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

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


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

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.