Crunchy Oven-Fried Ravioli

Crunchy Oven-Fried Ravioli - slightly adapted from How Sweet Eats

1 pound frozen beef ravioli 
3 eggs, lightly beaten
1/4 cup whole wheat flour
1 3/4 cups panko breadcrumbs
1/2 cup Italian breadcrumbs
3 tablespoons grated Parmesan cheese + more for topping
1/4 tsp Cajun seasoning
1/4 tsp chili powder
1/4 teaspoon pepper
marinara sauce for dipping

Preheat oven to 450 degrees F. Line 2 baking sheets with aluminum foil, and place a wire rack on top of each pan. Spray the racks with nonstick spray. Add eggs to one bowl, and in a larger bowl mix flour, panko, breadcrumbs, cheese, Cajun seasoning, chili powder, and pepper.

Bring water to a boil and cook ravioli for half of the recommended time. Drain and quickly spray through them with nonstick spray to help them not stick together. Once cool to the touch, dip each ravioli in eggs, then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the wire rack and repeat until finished. Spray each with a quick hit of nonstick spray. Bake for 15-18 minutes, or until crispy and golden. Sprinkle with Parmesan cheese.

Serve hot with marinara for dipping.

Pizza Pasta

Pizza Pasta


13 oz. whole wheat pasta
1 29 oz can tomato sauce
1/4 cup water
1/4 cup brown sugar
1 tbs basil
1 tbs oregano
1 tbs parsley
1 1/2 cups mozzarella cheese
turkey pepperoni


Simmer tomato sauce, water, brown sugar, basil, oregano, and parsley on low heat for 1 hour.  Meanwhile, cook pasta according to package directions.  Drain.  Add pasta and 1/2 cup of cheese to tomato sauce.  Mix well.


Preheat oven to 350 degrees.  Spray either a 9" x 13" baking pan or two 9" x 9" baking pans (can be frozen for later) with cooking spray.  Pour pasta mixture into pan(s).  Top with remaining cheese, followed by pepperoni.  Cover with foil and bake for 30 minutes.  Remove foil and bake for 15 minutes longer.  Remove from oven and let cool for 10 minutes before serving.

Crock Pot Creamy Chicken Pasta

Crock Pot Creamy Chicken Pasta


3 boneless skinless chicken breasts, cut into strips
Cajun seasoning to taste
1 can cream of mushroom soup
1/2 cup light sour cream
8 oz. whole wheat spaghetti
1/4 cup grated Parmesan cheese


Season chicken breasts with Cajun seasoning.  Place in crock pot.  Pour cream of mushroom soup over chicken.  Cook on low 6 - 7 hours or high 4 -5 hours.  


Cook pasta; drain.  Stir sour cream into crock pot until mixed thoroughly.  Stir in cooked pasta.  Sprinkle with Parmesan cheese and serve immediately.  



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Buttery Garlic Pasta

Buttery Garlic Pasta - adapted from cbsop.com


13 oz whole wheat rotini 
3 Tbsp olive oil
3 Tbsp butter
2 cloves garlic, minced
1/4 tsp parsley
Salt and pepper to taste
1/4 cup grated Parmesan cheese

Bring 6 quarts of water to a boil. Cook pasta until al dente.  Drain and set aside.

Meanwhile, peel and mince the garlic.  Melt the olive oil and butter over medium heat.  Add garlic to the butter and olive oil. Cook, stirring constantly, until the garlic just begins to brown.  Add salt, pepper, and parsley, and stir to combine.

Add the pasta to the skillet, toss to coat all noodles evenly.  Sprinkle with Parmesan cheese.  Serve.



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Pastalaya

Pastalaya


1 lb Cajun chicken sausage
2 boneless skinless chicken breasts, diced into 1" cubes
1 tbs olive oil
1/4 cup finely diced green peppers
1/4 cup finely diced green onions
6 cups water
1 chicken boullion cube
1 tsp Kitchen bouquet
1 tsp Worcestershire
1/2 tsp Cajun seasoning (or to taste)
1 tsp parsley
12 oz. fettucine noodles


Heat olive oil in a large pot (preferably Magna-lite) over medium high heat.  Brown sausage links and chicken breasts.  Remove and set aside.  Cut sausage into 1/4" slices.


Turn heat down to medium low and brown peppers and onions for 3 - 4 minutes.  Add water slowly, scraping up browned bits from bottom of pot.  Add meat back to pot.  Bring mixture to boil and add chicken boullion cube, Kitchen Bouquet, Worcestershire, Cajun seasoning, and parsley.  Turn heat down to medium high and boil for 15 minutes.


Reduce heat to medium and add pasta. Cook for 15 more minutes, until most of liquid is dissolved.  Let sit for 10 minutes before serving.

Baked Taco Pasta

Baked Taco Pasta

8 oz. whole wheat pasta

1 lb ground turkey

1 14 oz can tomato sauce

1/2 cup water

1 package taco seasoning

1 1/2 cups shredded Mexican blend cheese

Cook pasta according to package directions.  Meanwhile, cook ground turkey until no longer pink.  Drain fat.  Stir in tomato sauce, water, and taco seasoning.   Simmer on medium heat for 15 minutes.  Add sauce to pasta, along with 1/2 cup of cheese.  Pour into a greased 9" baking dish. Top with remaining cheese. Bake at 350 degrees for 30 minutes.

Pasta and Chicken Salad

Pasta and Chicken Salad

16 oz. tri color rotini

4 oz. cheddar cheese, cubed

8 oz. muenster cheese, diced

3/4 cup grapes, sliced in half

3/4 cup diced cooked chicken

3/4 cup Italian dressing

Cook pasta according to package directions.  Drain and cool.  Combine all ingredients and mix well.  Serve cold.

Chicken and Broccoli Pasta

Chicken and Broccoli Pasta

6 chicken tenders

1/4 tsp sea salt

1/2 tsp ground black pepper

1/2 cup flour

1 tbs olive oil

1 tbs butter

1/2 cup chicken broth

3/4 cup milk

1/2 cup shredded Parmesan cheese

10 oz. whole wheat pasta

1/2 cup steamed broccoli

Cook pasta according to package directions.  Season chicken with salt and pepper.  Coat chicken with flour.  Shake off excess. Heat olive oil and butter in a pan on medium high heat.  Cook chicken for 5 minutes on each side, until cooked through and juices run clear. 

Remove chicken and set aside.  Turn heat down to medium.  Add chicken broth slowly, stirring.  Add milk.  Cook, stirring frequently, for 5 minutes. Remove from heat and stir in cheese.  Serve over pasta with chicken and broccoli.

Italian Sausage Pasta

Italian Sausage Pasta

1 lb Italian turkey sausage, crumbled

1 tsp garlic, minced

2 14 oz. cans tomato sauce

1 tbs brown sugar

1/2 tsp parsley

1/2 tsp basil

1/2 cup whipping cream

8 oz. pasta

Parmesan cheese

Brown sausage over medium heat until no longer pink, stirring frequently.  Add garlic and cook for 2 minutes.  Add tomato sauce, cream, brown sugar, parsley, and basil.  Simmer for 10 minutes.  

Meanwhile, cook pasta according to package directions.  Serve sauce over pasta. Top with Parmesan cheese.

Panko-Topped Macaroni and Cheese

Panko-Topped Macaroni and Cheese - Baked Bree

2 tbs butter

salt and pepper

1 lb pasta shells

1/4 cup flour

1 tsp dry mustard

4 cups whole milk

12 oz. cheese

2 tsp Worcestershire sauce

For the crumb topping:

3/4 cup Panko crumbs

4 Tablespoons melted butter

salt and pepper

Cook the pasta according to the package directions.  Drain it 2 minutes before it should be done, you want al dente pasta.   Melt the butter in a large saucepan over medium heat.  Add the flour and mustard.  Whisk together for at least one minute.

Pour in the milk.  Whisk in the milk and let it come to a boil.  When it comes to a boil, reduce the heat to medium low and simmer until the sauce is thickened.  It should coat the back of a spoon, maybe 3 minutes more.  Remove the sauce from the heat.  Whisk in the cheeses.

Add the Worcestershire sauce and season generously with salt and pepper.  Add the pasta, give it a toss in the cheese sauce and check for seasoning.  Put the macaroni and cheese in a buttered dish (or in single serving dishes if you would like).  Add the 4 tablespoons of melted butter to the Panko crumbs and season with salt and pepper.  Toss until the crumbs are coated.  Sprinkle the crumbs on top of the macaroni and cheese.  Bake in a preheated 400 degree oven for 15 to 20 minutes or until the top is golden and bubbly.

Garlic Alfredo Sauce

Garlic Alfredo Sauce

2 tbs butter

1 clove garlic, minced

3 tbs light cream cheese

2 cups fat free half and half

fresh black pepper

2/3 cup grated Parmesan cheese

Melt butter in a pot over medium heat.  Add garlic and cook for 2 minutes.  Add cream cheese, whisking until melted.  Slowly whisk in half and half.  Bring to a boil, then reduce heat to medium low.  Cook for 10 minutes, stirring frequently.  Remove from heat and stir in cheese and black pepper.  Serve over pasta.

Pork Picatta

Pork Picatta - adapted from yumsugar

6 oz. bowtie pasta

1/4 cup margarine

1 tbs chopped parsley

3/4 cup grated Parmesan cheese

1 tbs olive oil

4 pork cutlets

salt and pepper to taste

1 cup chicken broth

1 tsp lemon juice

1/4 cup water

3 tbs cornstarch

Cook pasta according to package directions.  Toss with margarine, parsley, and Parmesan cheese.  Add black pepper to taste.

Meanwhile, heat olive oil in a pan.  Season pork cutlets with salt and pepper.  Brown on each side, about 5 minutes per side.  Remove from pan and set aside.  Add chicken broth; cook over medium heat about 5 minutes.  In a small bowl, combine water and cornstarch. Stir into chicken broth to thicken.  Stir in lemon juice.  

Serve pork cutlet on top of pasta.  Top with sauce.

Rotel Chicken Spaghetti

Rotel Chicken Spaghetti - adapted from Let's Dish

3 boneless, skinless chicken breasts

2 tbs olive oil

1/2 tsp Cajun seasoning
1 can (10 oz.) diced tomatoes with green chilis
1 tablespoon butter
 3 tbs flour

1 cup milk

8 oz. Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained

1 cup shredded cheddar cheese


Preheat oven to 350 degrees. Cut chicken into bite size pieces. Season with Cajun seasoning.  In a large skillet melt olive oil over medium heat.  Add cubed chicken.  Cook over medium-high heat until chicken is no longer pink. 

In a small saucepan, melt butter over medium heat.  Whisk in flour.  Whisk in milk SLOWLY.  Bring to a boil, stirring constantly.  Reduce heat to medium, and cook until slightly thickened, about 3 minutes.

Stir milk mixture, cube Velveeta, and Rotel into chicken. Cook over medium low heat until cheese melts, stirring constantly.  Stir in cooked spaghetti.   Pour into a lightly greased 2 quart casserole dish.  Sprinkle with shredded cheese. Bake for 30 minutes.

Garlic Parmesan Rotini

Garlic Parmesan Rotini

2 tbs butter

2 tbs minced garlic

2 tbs flour

3/4 cup chicken broth

3/4 cup milk

1 cup Parmesan cheese

salt and pepper to taste
8 oz. whole wheat rotini

Cook pasta according to package directions.  Meanwhile, melt butter over medium heat in a saucepan.  Add garlic and cook for 2 minutes.  Whisk in flour; cook for 2 minutes.  Slowly whisk in chicken broth and milk.  Bring to a boil, stirring frequently.  Reduce heat and cook for 5 minutes. Stir often.  Stir in cheese, salt, and pepper.  Serve over pasta.  Top with chicken or shrimp if desired.

One Dish Mac and Cheese

One Dish Mac and Cheese - adapted from three pumpkins little

1 can low sodium chicken broth

1 cup pasta

3/4 cup low fat milk

2 tbs butter

2 tbs flour

1/4 tsp sea salt

1/4 tsp pepper

1 1/4 cup sharp cheddar cheese

Preheat oven to 350 degrees.  Combine pasta, chicken broth, and milk in a 9" x 9" baking dish.  Melt butter in a bowl and whisk in flour.  Add to pasta mixture.  Stir in sea salt and pepper.  

Bake covered for 40 minutes.  At the 15 and 30 minute mark, stir.  Remove from oven and stir in cheese.  Let stand for 5 minutes before serving.

Stovetop Rotini Lasagna

Stovetop Rotini Lasagna

12 oz. whole wheat rotini pasta

1 lb. ground turkey

1 tbs garlic

1 28 oz. can tomato sauce

3 tbs brown sugar

1 tbs sugar

1 tbs chili powder

1 tbs Worcestershire sauce

1 tsp chopped basil

1 tsp black pepper

1 cup cottage cheese

1 cup shredded Parmesan cheese

Cook pasta according to package directions.  Meanwhile, cook ground turkey in a medium pan over medium high heat until no longer cook.  Drain; rinse if desired to remove more fat.

Return turkey to pan and add garlic. Cook for 2 minutes. Add tomato sauce, brown sugar, sugar, chili powder, Worcestershire sauce, basil and black pepper.  Stir to combine. Cook over medium low heat for 10 - 15 minutes. 

Stir in cottage cheese and Parmesan cheese; mix well and serve over pasta.

Cowboy Spaghetti

Cowboy Spaghetti - based on a recipe from Rachael Ray

8 oz. whole wheat pasta

3 slices turkey bacon, chopped

1 tbs olive oil

1 lb ground turkey

1 tbs minced garlic

1 can diced Italian tomatoes

1 14 oz. can tomato sauce

1 tbs Worcestershire sauce

2 tbs sugar

Cook pasta according to package directions. In a deep pan, saute chopped bacon for 5 minutes in olive oil, until slightly crispy.  Remove from pan.  Cook ground turkey until no longer pink.  Add minced garlic and cook for 2 minutes.  

Stir in diced tomatoes, tomato sauce, Worcestershire sauce, and sugar.  Cook for 10 minutes on medium low heat, stirring occasionally.  Serve over pasta.

Creamy Mac and Cheese

Creamy Mac and Cheese

8 oz. whole wheat pasta

2 tbs butter

3 tbs flour

2 cups milk

4 oz. reduced fat cream cheese

8 oz. sharp cheddar cheese

salt and pepper to taste

Spray an 8" x 8" baking dish with cooking spray. Preheat oven to 350 degrees.  Cook pasta according to package directions.  In a medium size pot, melt butter.  Whisk in flour, stirring continuously for 2 minutes.  SLOWLY stir in milk, whisking until smooth. 

Bring mixture to a boil; reduce heat and stir constantly for 5 minutes, or until thickened.  Add cream cheese and stir until melted.  Remove pot from heat.  Pour in 4 oz of the cheddar cheese and stir until melted.  Add salt and pepper to taste.

Pour pasta and sauce into baking dish.  Stir.  Sprinkle with remaining cheese.  Bake for 20 minutes, or until cheese bubbles.

Baked Spaghetti

Baked Spaghetti

8 oz. pasta

1 lb ground beef or turkey

2 cups spaghetti sauce

1/4 cup grated Parmesan cheese

1 cup mozzarella cheese, shredded

Preheat oven to 350 degrees.  Boil pasta according to package directions.  Cook ground beef until no longer pink.  Drain and rinse.  Add spaghetti sauce to ground beef.  Pour spaghetti sauce mixture and cooked pasta into a greased 8" x 8" baking dish.  Stir.  Top with Parmesan cheese and mozzarella cheese. Bake, covered with foil, for 30 minutes.

Shrimp Stuffed Shells with Alfredo Sauce

Shrimp Stuffed Shells with Alfredo Sauce

1 box jumbo shells, cooked and drained

1 cup shredded Parmesan cheese

For filling:

1 lb. shrimp, peeled and deveined(small shrimp work best)

1 tbs olive oil

2 cups light cottage cheese

1 egg

3/4 cup shredded Parmesan cheese

1 tsp parsley

1/2 tsp pepper

Preheat oven to 350 degrees.  Cook shrimp in olive oil over medium heat until pink.  Mix all ingredients, including shrimp, in a bowl until well combined.

For alfredo sauce - Our Best Bites:

2 cups lowfat milk

3 oz cream cheese

2 tbs flour

1/2 tsp salt

1 tsp pepper

1 tbs butter

2 tbs garlic, minced

Place milk, cream cheese, flour, salt and pepper in a food processor or blender, and process until smooth.  In a sauce pan, melt butter over medium high heat.  Add garlic and cook for 1 minute.  Add milk mixture.  Cook for 4 - 5 minutes, stirring frequently.  Sauce will thicken.

To assemble:

Spread a small amount of alfredo sauce in a 9" x 13" baking dish.  Place approximately 2 tablespoons of filling into shell and place in baking dish.  Repeat with remaining shells.  Pour remaining alfredo sauce over top of shells.  Sprinkle with Parmesan cheese.  Bake for 25 - 30 minutes.