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Tomato Basil Pasta

  • 1 package Spaghetti
  • 2-3 TBS Olive Oil
  • 1-2 tsp. Garlic puree
  • maybe 1 to 2 TBS Basil
  • maybe 1/4 cup Parmesan Cheese
  • Salt
  • Fresh Tomatoes, diced.

Cook pasta according to the directions on package.

Drain pasta and set aside.

In the same pan add 2 to 3 TBS olive oil and 1 to 2 tsp. garlic puree or minced garlic. Heat the oil and garlic. Add the pasta back into the pan. Add basil, salt, and Parmesan cheese. This isn’t an exact recipe as you can see. You just need the oil to lightly coat the pasta so the other ingredients stick to it. Add the garlic, basil, salt, and Parmesan as much as you like. Add the diced tomatoes and heat just till warm. The pasta is warm so it won’t take long.

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Chicken Lazone

  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 pounds chicken tenders
  • 2 TBS butter
  • 2 TBS vegetable oil
  • 1/2 cup chicken broth
  • 2 TBS cornstarch
  • 2 TBS water
  • 2 cups heavy cream
  • 10 to 12 ounces spaghetti, prepared according to package directions
  • 2 TBS finely chopped fresh flat-leaf parsley

PREP: In a bowl combine garlic powder, onion powder, chili powder, paprika, salt, and pepper. Add the chicken; toss with your hands to coat the chicken with spices.

COOK: Select SAUTE on the Instant Pot and adjust to NORMAL. When hot, add the butter and oil. Stir until butter is melted. Briefly saute the chicken, a few pieces at a time, on both sides and remove to a plate.

When all the chicken has been sauteed, press CANCEL, and add the chicken broth and chicken to the pot. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and cook on high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize. Press CANCEL.

In a small bowl dissolve the cornstarch in the 2 TBS water. Push the chicken to one side of the pot and add cornstarch mixture. Stir to combine. Select SAUTE and constantly stir until sauce thickens. Press CANCEL and gradually stir in heavy cream.

SERVE: Serve chicken and sauce over spaghetti. Sprinkle with parsley.

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Slow-Cooker Cheesey Chicken Manicotti

  • 2 Cups finely chopped cooked chicken
  • 1 container (15 oz) whole-milk ricotta cheese (can use cottage cheese)
  • 1 tsp. garlic salt
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup finely chopped fresh basil leaves
  • 14 uncooked manicotti shells (8 oz)
  • 1 jar (25.5 oz) tomato basil pasta sauce (or make your own)
  • 3/4 cup water
  • 2 cups shredded mozzarella cheese (8 oz)
  1. In a medium bowl, mix chicken, ricotta cheese, garlic salt, and red pepper flakes; stir in 1/4 cup of the basil. Spoon into quart-sized resealable food-storage plastic bag. Cut 3/4 inch tip off bag. Pipe filling into manicotti shells.
  2. Spray 5-quart slow cooker with cooking spray. In a medium bowl, mix pasta sauce and water. Spread about 1/3 of the sauce mixture in slow cooker. Place 7 of the filled manicotti shells in pasta sauce. Sprinkle with 1 cup of the mozzarella cheese. Spoon another 1/3 of the sauce mixture over shells. Top with remaining 7 filled manicotti shells; sprinkle with remaining 1 cup mozzarella cheese. Top with remaining 1/3 of sauce mixture.
  3. Cover; cook to 3 hours on High heat setting or until shells are tender. Serve with remaining 1/4 cup basil.
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Slow-Cooker Pork Ragu

  • 8 slices applewood smoked bacon, chopped (half of a 12 oz package)
  • 1 1/2 lbs boneless pork shoulder, trimmed and cut into 2 inch pieces
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups chopped onions
  • 2 cups chopped carrots
  • 5 cloves garlic, chopped
  • 2 tsp dried oregano leaves
  • 1/2 cup chicken broth
  • 1 can (28 oz) fire roasted crushed tomatoes, undrained
  • 6 cups cooked rigatoni pasta (about 4 1/2 cups uncooked pasta)
  • Shredded Parmesan cheese, if desired
  1. Spray 5 quart slow cooker with cooking spray
  2. In 5 quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
  3. Season pork with 1/2 tsp of the salt and 1/4 tsp of the pepper. Add half of the pork to the bacon drippings in the Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
  4. Add onions, carrots, remaining 1/4 tsp salt and 1/4 tsp pepper to Dutch oven, cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano, cook 30 seconds. Add broth, heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
  5. Cover, cook on Low heat for 8 to 10 hours or until pork is tender and easily falls apart. Before serving shred pork with 2 forks. Serve over cooked pasta. Garnish with Parmesan cheese.
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Slow Cooker Lasagna

  • 1 pound Italian sausage
  • 1 medium onion, chopped (1/2 cup)
  • 3 cans (15 ounces each) Italian-style tomato sauce ( I would just make my own spaghetti sauce and not add the extra basil and salt in this recipe)
  • 2 tsp dried basil leaves
  • 1/2 tsp salt
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 container (15 oz) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 15 uncooked lasagna noodles
  1. Cook sausage and onion in skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil, and salt.
  2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  3. Spoon 1/4 of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with 1/2 of the cheese mixture and 1/4 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noddles and the remaining sausage mixture.
  4. Cover and cook on low heat setting for 4 to 6 hours or until noodles are tender.
  5. Sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted.
  6. Makes 8 servings.
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Tuna Scroodle

  • 16-oz. package of spiral noodles
  • 1/4 cups vegetable oil
  • 1 1/2 tsp. Dill
  • 1 1/2 tsp. season salt
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 Tbsp lemon juice
  • 1/2 cup copped red onions
  • 1/2 to 1 cup copped celery
  • 1 can drained tuna

Boil noodles until tender. Drain but do not rinse the noodles. Put the noodles, vegetable oil, dill and the season salt in a plastic or glass container. Stir and put in the refrigerator. In a separate container mix the sour cream, mayonnaise and lemon juice. When the noddles are cool combine the two containers and add the tuna and vegetables.

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Manicotti Crepes – Grandma Morgenegg

Pasta:

  • 2 cups flour
  • 1/2 cup olive oil
  • 2 large eggs
  • 2 cups water (and a little, I like a thin batter)
  • 1/8 teaspoon salt

Mix well with mixer, until smooth. Cook in crepe pan or small skillet until light tan, not brown like a pancake. Stack alternating stacks on a place until all are cooked.

Filling:

  • 2 lbs ricotta cheese (or cottage cheese)
  • 3 eggs
  • 1/2 cup parsley, chopped (1/4 cup dried parsley flakes)
  • 1 cup Parmesan Cheese
  • 1 lb. Mozzarella Cheese

For a full recipe of pasta I found you only need 1/2 a recipe of filling.

Mix well and fill shells with a line of filling down the middle. Then roll like enchiladas. Put in pan with spaghetti sauce on the bottom. Cover with sauce. Bake at 350 degrees for 30 minutes. Can sprinkle with cheese last 5 minutes. Can use spaghetti sauce with meat.

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Lasagna

In 9X13 pan, layer: (grease pan)

  1. Uncooked lasagna noodles
  2. Cottage cheese (1 pint mixed with 1 egg) It will take 2 pints or one large cottage cheese
  3. Spaghetti sauce about 2 quarts (Grandma Morgengegg adds tomato paste to thicken the sauce)
  4. Shredded Mozzarella cheese (8 oz)

Repeat each, make sure sauce fully covers the noodles.

Use a little extra cheese on top.

Refrigerate if necessary, covered.

Bake 325, covered, 1 hour. Then bake uncovered an additional 5-10 minutes.

Cool 5-10 minutes before cutting.

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Jumbo Stuffed Shells

  • 1 package (12 oz) jumbo shells, uncooked
  • 4 cups ricotta or cottage cheese
  • 2 cups shredded mozzarella cheese
  • 3/4 cup Parmesan cheese
  • 2 eggs
  • 1 Tablespoon parsley
  • 3/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups spaghetti sauce

Cook pasta according to directions on package.

In a large bowl, stir together cheeses, eggs, parsley, oregano, salt, and pepper.

In 9X13 baking dish, spread 1/2 cup of spaghetti sauce.

Fill each cooked shell with about 2 Tablespoons cheese mixture. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells. Layer remaining filled shells over sauce; spread remaining sauce over shells.

Cover with foil. Bake 35 minutes or until hot and bubbly.

Makes 8-10 servings.

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Turkey Tetrazzini

1 can cream of mushroom soup (we do cream of chicken)

1/2 cup milk

1/4 cup grated Parmesan cheese

1/4 cup finely chopped onion

1/4 cup sour cream

1 1/2 cups cubed cooked turkey or chicken

1 1/2 cups cooked spaghetti noodles (3 oz dry)

  1. In a large bowl, combine soup, milk, Parmesan cheese, onion, and sour cream. Stir in turkey. Add spaghetti; toss gently to coat. Spoon into 1 1/2 quart baking dish or casserole.
  2. Bake 375 degrees for 30 minutes or until hot and bubbling.