Thursday, June 3, 2010

Hamburger Spinach Manicotti

This is a family favorite that I have made so much that I never really use a recipe anymore, so what I made and this recipe might be a little different, but not by much. I just sometimes use a different combination of herbs and/or cook-up onions and garlic with the meat. You can have all sorts of fun with this recipe!

Hamburger Spinach Manicotti

1 Box Manicotti noodles cooked according to package directions

Filling:
1 lb Browned Hamburger
1 package of frozen Spinach defrosted and drained
4 cups Cottage cheese
1 and 1/2 cup Mozzarella
1/4 cup Parmesan cheese
2 eggs
1 Tbs Parsley
1/2 tsp. Salt
1/4 tsp. Pepper

Topping:
1 and 1/2 cup (14oz.) Spaghetti sauce
1/2 cup Mozzarella
1/4 cup Parmesan

Cook noodles according to package directions. Heat oven to 350. Grease 13x9x2-inch baking dish. In large bowl, stir all filling ingredients together; spoon into cooled pasta tubes. Spread 1/4 cup sauce in bottom of dish. Arrange pasta in a single layer. Pour rest of sauce over pasta. Sprinkle with cheese. Bake 35 minutes or until hot and bubbly.

Make Ahead Directions:
Prepare recipe as directed but do not bake. Cover with plastic wrap; then foil. Refrigerate up to 24 hrs or freeze up to 2 months. Remove plastic wrap; replace foil. Bake: Refrigerated/ Defrosted Manicotti at 350 for 40-50 minutes; Frozen Manicotti at 350 about 2 hours or until hot and bubbly.

Friday, May 28, 2010

Pesto-Chicken Penne

1 package (16 ounces) penne pasta
6 cups cubed cooked chicken
4 cups (16 ounces) shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1 jar (10 ounces) prepared pesto
1-1/2 cups 2% milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.

Transfer to two greased 8-in. square baking dishes or one 9x13 baking dish. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.