Lasagna

Ingredients:
1 lb sweet italian turkey sausage
3/4 lb lean ground beef
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6oz) cans tomato paste
2 (6.5oz) cans canned tomato sauce
1/2 cup water
2 Tbsp white sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1/4 tsp black pepper
4 Tbsp chopped fresh parsley
12 lasagna noodles (I like oven ready)
16 oz ricotta cheese (or cottage cheese)
1 egg
1/2 tsp salt
3/4 lb mozzarella cheese, sliced
3/4 cup grated Parmesan cheese


Directions:
In saucepan cook sausage, ground beef, onion, and garlic over medium heat until well browned. Drain out the fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, pepper, and 2 Tbsp parsley. Simmer for an hour 1/2.
If you don't use oven ready noodles this would be where you would boil the noodles until al dente and set aside. In a mixing bowl, combine ricotta cheese (or substitute cottage cheese) with egg, remaining parsley, and 1/2 tsp salt.
Preheat oven to 375.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange noodles lengthwise. over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil. Bake in preheated oven for 25 min. Remove foil and bake and additional 25 minutes. Let cool for 15 minutes before serving.

Spaghetti Pie

Ingredients:
1 lb spaghetti
1 lb lean ground beef (optional)
2 garlic cloves, minced
1/2 cup chopped green bell pepper
1/2 bag fresh spinach leaves, chopped
1/2 onion, chopped
1 26 oz jar pasta sauce
3/4 cup sour cream ( or substitute cottage cheese)
1/2 cup chopped green onions
1 pkg cream cheese
1 1/2 cups mozzarella cheese (or cheddar)

Directions:
Bring a large pot of lightly salted water to boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Preheat oven to 350 degrees F
In skillet over medium heat, brown ground beef, drain and crumble. Add in the next ingredients or if you make it vegetarian start with these ingredients: In a small amount of olive oil saute green bell pepper, garlic, and spinach, chopped onion.Add in the spaghetti sauce. Let simmer for 10 minutes or until ready to use.
In a small bowl combine sour cream (or cottage cheese) green onions and cream cheese; set aside. Coat a 9x13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it and add the spaghetti sauce on top. Sprinkle with mozzarella cheese. Bake for 25 minutes or until cheese is bubbly.

Stuffed Shells

Ingredients:
1 (15oz) container ricotta cheese
2 large eggs
1/2 cup grated Parmesan cheese
4 cups grated mozzarella cheese
1/2 tsp salt
2 tsp dried parsley
1 tsp dried basil
1/4 tsp pepper
jar of spaghetti sauce
8 oz jumbo shell pasta or 12 lasagna noodles
Optional:
1/2 onion chopped
1/2 bag of fresh spinach
1 clove garlic, minced
1 tbsp olive oil

Directions:
Preheat oven to 375. Cook the pasta shells according to directions on box. In large bowl stir together ricotta cheese, eggs, Parmesan cheese, 1/2 cup grated mozzarella cheese, salt, parsley, basil, and pepper until thoroughly combined. If you want to include the spinach--heat oil in a skillet. Add onions and cook until soft. Add spinach and garlic and cook until spinach is wilted. Add this mixture to the cheese mixture. Coat the bottom of 9x13 pan with a thin layer of spaghetti sauce. Take each shell and fill with 1-2 Tbsp of cheese mixture. Place into the pan and then pour the remaining jar of spaghetti sauce on top of the shells. Then put mozzarella cheese on top of that and sprinkle with Parmesan cheese. Bake for 30 minutes.

Cajun Chicken Pasta

I first had this when the bishop from our first married student ward in Orem, UT invited us to his house for dinner. I fell in love with it then (15+ yrs ago!) and I still love it now. The cajun seasoning is a little spicy on the chicken so if you don't like spicy go lighter on the seasoning or use something that isn't spicy maybe...

Ingredients:
4 boneless skinless chicken breasts cut into thin strips
4 tsp cajun seasoning (I like Tony Chachere's)
2 Tbsp butter
1 medium green bell pepper, sliced
1 medium red pepper, sliced
4-6 large fresh mushrooms, sliced
2 green onions, chopped
2 cups evaporated skimmed milk (I used 1 can and it was plenty)
1/2 tsp dried basil
1/2 tsp lemon-pepper seasoning
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
8oz linguine, cooked and drained
grated parmesan, optional

Directions:
Place chicken and cajun seasoning in re-sealable plastic bag; toss or shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender, about 5-7 minutes. Add peppers, mushrooms, and onions. Cook and stir for 2-3 minutes. Reduce heat. Add seasonings. Simmer until linguine is done. Add evaporated milk, stir well and add linguine. Toss and heat through, sprinkle with parmesan cheese if desired.