Tomato Penne Pasta with Cheese

Tomato Penne Pasta with Cheese
4 cups penne pasta (cooked)
2 T. Shirley J Pizza & Pasta Seasoning

1 tsp. garlic
1 cup Shirley J Universal Sauce
4 cups water
1 cup tomato sauce
½ cup Mozzarella cheese (grated)
1 cup fresh spinach chopped

Directions:
Combine Shirley J Universal Sauce and water, then tomato sauce, seasoning, garlic, spinach and cheese and simmer for 5 minutes. Pour sauce mixture over cooled pasta, stir to combine and serve hot.

Serves 6

Pasta Al Forno aka Sweet Heaven

1 lb. sausage (optional)
1 onion, coarsely chopped
1 stalk celery finely chopped
1 carrot finely chopped
2 mushrooms finely chopped
3-5 cloves garlic minced
28 oz. crushed tomatoes
1 pint heavy whipping cream (or canned milk)
1 lb. Rigatoni pasta
mozzarella cheese
fresh or dried Basil

Brown sausage. Remove sausage, leaving pan dippings. (Add some olive oil if you choose not to use sausage). Add carrots, celery, and mushrooms to pan and "sweat" (cook for several minutes until tender). Add onion and garlic and saute for several minutes.

Add can of tomatoes, with salt, pepper, and basil to taste. Simmer about 20-30 minutes.

Cook pasta al dente. In large baking dish, put a tiny bit of sauce on bottom. Layer 1/3 pasta, the 1/3 cream (if you're being healthy use canned milk), then 1/3 cheese, then 1/3 sauce twice. On the last layer, switch sauce and cheese so you end up with cheese on top. Cover and bake 45 minutes at 350. Uncover and bake til cheese is bubbly. Add Parmesan at table.

Alfredo Sauce

INGREDIENTS (Nutrition)

• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley

DIRECTIONS

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Note: I didn't have cream so I used canned (evaporated) milk. Delightful.

Alfredo Chicken Tortellini

1-1/2 cups frozen cheese tortellini1 boneless, skinless chicken breast (6 oz)-cut into 1" cubes

3 bacon strips chopped (bacon bits)

3 tsp minced garlic

1/8 tsp. adobo seasoning

1/3 cup chopped onions

1/3 cup chopped sweet red pepper

1 can (10-3/4 oz) condensed cream of chicken soup, undiluted

1/2 cup milk
1/3 cup sour cream

2 Tbsp grated parmesan cheese

1 cup frozen chopped broccoli

Cook Tortellini according to package directions. Meanwhile, in a large saucepan, cook and stir the chicken, bacon, garlic and adobo seasoning over medium heat until chicken is fully cooked. Add onion and red pepper and cook

In a medium bowl, combine soup, milk, cour cream and Parmesan cheese; stir into cooked chicken mixture. Bring to a boil; reduce heat; simmer, uncovered, for 5-7 min.

Drain Tortellini and add to chicken mixture. Stir in broccoli and heat through.

Yeilds: 3-4 servings

Notes:

We didn't use the peppers or the onions and we didn't have adobo seasoning (I don't even know what it is and we couldn't find it in the store) and it still was very yummy. It also looked like there was too much sauce for the noodles, so we added about 1 cup more and it worked perfectly, but it makes a lot, probably for 4 people. We loved this dinner, it was so good, but it filled us up really fast so be careful.