Classic Pasta Salad

 I don’t usually love cold pasta, but this was a definite winner. It makes a ton, too, so it’s perfect for gatherings! Thanks to The Toasty Kitchen for this!

Ingredients

• 24 ounces tri-color rotini pasta uncooked
• 1 pint cherry tomatoes halved
• 12 ounces sliced pepperoni
• 1 red onion diced
• 1 green bell pepper diced
• 16 ounces mozzarella cheese cubed
• 1 cup grated parmesan cheese
• 8 ounces olives sliced

Vinaigrette dressing

• 1 ½ cups olive oil
• ½ cup red wine vinegar
• 2 tablespoons Italian seasoning
• 2 teaspoons garlic powder
• 1 ½ teaspoons salt
• 1 teaspoon pepper
• ½ teaspoon red pepper flakes

Instructions

• In salted boiling water, cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
• Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside. 
• In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Whisk to combine. 
• Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. 
• If your pasta salad has been chilling for several hours/overnight and very cold, allow it to warm up slightly at room temperature for 20-30 minutes, then give it a toss to redistribute the dressing just before serving.

Slow Cooker Olive Garden Chicken Pasta

 This is another winner for those busy school nights when you need to have a fast meal made ahead of time! Thanks to Incredible Recipes for this one!

Ingredients

• 1.5-2 pounds boneless skinless chicken breast
• Only use 8 oz. of the Olive Garden Italian dressing from a 16oz bottle
• 1 cup freshly grated parmesan cheese jarred is fine too
• 1/2 tsp. black pepper
• 1/2 tsp of parsley
• 1/4 cup of melted butter
• 8 oz Chicken broth
• 4 oz heavy cream
• 8 ounce block of full fat cream cheese
• 16 ounces penne pasta

Instructions

• Add the chicken breasts to the bottom of your slow cooker.
• In a separate bowl, mix the Olive Garden Italian dressing, cream, butter, broth, parmesan, pepper & parsley until combined.
• Pour the mixture over the chicken breasts
• Place the cream cheese on top.
• Place the lid on the slow cooker and cook on high for 4 hours or low for 5-6 hours.
• When the chicken is tender boil your pasta according to box directions and drain.
• Shred the chicken with 2 forks mixing everything together.
• Toss the pasta in with the chicken and sauce and sprinkle with extra parmesan cheese if desired.
• Serve & ENJOY!

Buffalo Chicken Pasta Bake

 

This one is from Inside Bru Crew Life and is a keeper! It was perfect for a busy weeknight when we are on the go-I was grateful I had cooked up a bunch of shredded chicken for this very thing! I went ahead and doubled this recipe and made it in a 9x13. The leftovers saved well and my kids ate it for lunch the next day! We served this with salad and garlic bread.

Ingredients

• 2 cups (8 ounces) uncooked, penne pasta (or substitute cooked cauliflower)
• 1 - 8 ounce package cream cheese, softened
• 3/4 cup ranch dressing
• 1/3 cup hot sauce
• 2 cups shredded, cooked chicken (or 1 - 12.5 ounce can chunk chicken breast)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• green onions, for garnish

Instructions

1. Preheat the oven to 375 degrees. Spray an 8-inch casserole dish with nonstick spray.
2. Cook the pasta noodles, according to the package directions. Drain and drizzle with a little bit of olive oil to keep them from sticking.
3. Stir together the cream cheese, ranch, and hot sauce until creamy.
4. Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. Spoon into the prepared dish.
5. Combine the remaining two cheeses and sprinkle over the top of the pasta. Bake for 20 minutes, or until cheese on top is melted.
6. Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.

BBQ Ranch Chicken Casserole

 This recipe from Taste of the Frontier is to DIE FOR!! Such great flavors and combinations, you will love it! I also loved that it made so much-it fed our family of 9 with about 1/3 leftover! 

INGREDIENTS:

12 ounces bowtie pasta

3 cups cooked chicken- shredded rotisserie, leftovers or cooked & shredded

½ cup chopped bacon or bacon bits

2½ cups shredded cheese cheddar blend

15 ounces canned corn

10 ounces Rotel

7 ounces diced green chiles

1 cup ranch dressing

¾ cup BBQ sauce

1 tbsp minced onions

INSTRUCTIONS:

Preheat the oven to 350 degrees.

Cook the pasta to al dente, drain and transfer to a large mixing bowl.

Add in the cooked chicken, chopped bacon or bacon bits, cheese, corn, Rotel, diced green chiles, ranch dressing, bbq sauce, and minced onions. Toss to combine.

Transfer the mixture to a casserole dish and top with additional cheese if desired.

Bake for 15-20 minutes or until hot and cheese is melted.

Easy Cheesy Baked Tortellini

This recipe and its picture comes from InstruPix and you're gonna LOVE IT!! Another throw-together dish in under an hour that's full of flavor. Pair with a nice salad and garlic bread-perfection!

INGREDIENTS:

1 (20oz) container of refrigerated or frozen cheese tortellini

1 lb ground beef

1 (24oz) jar of pasta sauce

8 (ounces) cream cheese (cubed)

1-2 cups shredded mozzarella cheese

1/2 cup grated or shredded parmesan

seasoning to taste

INSTRUCTIONS:

Cook the pasta a la dente according to the package directions; drain and set aside.

Preheat your oven to 350 degrees and grease a 9x13 baking dish.

In a large skillet, brown the ground beef with the seasoning of your choice (I use salt, garlic powder, pepper & Italian seasoning).

Remove the excess grease from the browned beef and then stir in your tomato sauce and cream cheese. Simmer for a few minutes until the sauce is well incorporated.

Gently toss your cooked tortellini in with the sauce mixture and then pour it into your casserole dish; Sprinkle with shredded mozzarella and parmesan.

Bake uncovered in the center rack of your oven for about 20 minutes. Switch the oven to broil and continue baking for an additional 2-3 minutes or until the cheese starts to brown.

Enjoy with garlic bread, salad and/or veggies!

Easy Cheesy Baked Tortellini (With Meat Sauce)

Recipe and photo courtesy of InstruPix. This was a super easy weeknight dish to make and everyone loved it! 

Ingredients:

1 (20oz) container of refrigerated or frozen cheese tortellini

1 lb ground beef

1 (24oz) jar of pasta sauce

8 (ounces) cream cheese (cubed)

1-2 cups shredded mozzarella cheese

1/2 cup grated or shredded parmesan

seasoning to taste

Instructions:

Cook the pasta a la dente according to the package directions; drain and set aside.

Preheat your oven to 350 degrees and grease a 9x13 baking dish.

In a large skillet, brown the ground beef with the seasoning of your choice (I use salt, garlic powder, pepper & Italian seasoning).

Remove the excess grease from the browned beef and then stir in your tomato sauce and cream cheese. Simmer for a few minutes until the sauce is well incorporated.

Gently toss your cooked tortellini in with the sauce mixture and then pour it into your casserole dish; Sprinkle with shredded mozzarella and parmesan.

Bake uncovered in the center rack of your oven for about 20 minutes. Switch the oven to broil and continue baking for an additional 2-3 minutes or until the cheese starts to brown.

Enjoy with garlic bread, salad and/or veggies!

One Pan Beef Stroganoff

 

Picture and recipe from Chef Savvy. This is by far one of our favorite meals! It takes 30 minutes, one pot to dirty, and tastes amazing! 

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1 medium onion diced
• 16 ounces cremini mushrooms sliced
• 4 cloves garlic minced
• 3 cups beef stock
• 1 pound frozen meatballs
• 2 teaspoons paprika
• 8 ounces wide egg noodles
• ½ cup sour cream
• salt and pepper to taste
• chopped parsley for garnish if desired
• grated parmesan cheese for serving if desired

INSTRUCTIONS

1. Add oil to a large pan or pot. Heat the oil over medium high heat.

2. Add in the onions and mushrooms and sauté for 3-4 minutes or until the onion starts to get tender. Stir in garlic and cook for an additional minute.

3. Add in beef stock, frozen meatballs (no need to defrost), paprika and egg noodles.
4. Cover and simmer for 15 to 20 minutes or until most of the liquid is absorbed, the noodles are tender and the meatballs are heated through.

5. Add in the sour cream and mix together until incorporated. Season with salt and pepper to taste and serve immediately with parsley for garnish, if desired.

Easy Hamburger Casserole

Recipe and photo from InstruPix. This is a super easy weeknight meal that everyone loves. It's filling and easy and tastes delicious!

1. You’ll start off by cooking and draining the pasta according to the package directions.
2. Next, brown the beef in a large skillet with a little garlic powder, salt and pepper. You could also throw in a diced onion if you’d like.
3. Once the beef is brown, toss the pasta shells, tomato soup, a little water and half of the cheese in with the beef and mix it all up.
4. Pour it into a large 9×13 greased baking dish.
5. Top with the remaining cheese and then bake covered with foil in a 375 degree oven for 20 minutes. Uncover and bake for an additional 10 minutes to brown the cheese. I also like to turn the oven to broil for the last few minutes to make it a little toasty.

Southern Goulash

Oh wow this is the best goulash I've ever had! I took some to a mama who'd just had a baby and thought it was the perfect comfort food to feed a big family. I know mine loves it! It's full of flavor--you'll love it! Recipe and photo from Just a Pinch!

Ingredients

1 lb ground chuck

1 medium onion, chopped

1/3 c red or green bell pepper chopped

2 c elbow macaroni, uncooked

1 can(s) stewed tomatoes, 15 oz

1 can(s) tomato sauce, 15 oz

4 c water

1 Tbsp sugar

1 Tbsp Italian seasoning

1 Tbsp Worcestershire sauce

1 tsp seasoning salt

1 tsp garlic salt

1 tsp black pepper

1/2 tsp Cajun seasoning, like Tony Chachere (optional)

1/2 c grated Parmesan cheese

dash of tobasco

2 c cheddar cheese, shredded

Directions

1. Brown ground beef along with the chopped onion and the chopped bell pepper.

2. Add the tomatoes, tomato sauce, and seasonings.

3. Then add macaroni and water.

4. Bring to a boil then turn to low. Stir well to be sure it isn't sticking.

5. Cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water. If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.

6. Before serving, sprinkle with the Parmesan and the cheddar cheeses.

7. If you used an ovenproof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese!

Lasagna Soup

This soup was amazing! Super easy, one-pot wonder haha! Photo and recipe from Derafa. 

Ingredients:
2 Tbsp olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (1 3/4 cups)
5 garlic cloves, to taste, minced*
4 1/2 cups low-sodium chicken broth, then more to thin as desired
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz) or a package of other noodles (I used Penne)
1 1/4 cups (5 oz) shredded mozzarella cheese
1/2 cup (2 oz) finely shredded parmesan cheese
8 oz ricotta cheese
2 Tbsp chopped fresh parsley, plus more for garnish

Instructions:

1. Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside. 
2. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. 
3. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste. 
4. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
5. Meanwhile, prepare lasagna noodles according to directions listed on package.
6. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
7. Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****. 
8. Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

Easy Baked Ziti Casserole

(Recipe and picture from The Country Cook). This has become a staple in our house and is super delicious. If I'm feeding more than our crowd, I'll double and put in a huge casserole pan and it works great!

Ingredients

• 1 lb ground beef
• 1 (32 oz) jar of your favorite spaghetti sauce
• 1 (16 oz) jar alfredo sauce
• 1 lb penne pasta (or ziti or rigatoni)
• ½ yellow onion, diced
• 2 cups shredded mozzarella cheese

Instructions

• Preheat oven to 350F degrees.
• Spray a 9 x 13 baking dish with nonstick spray.
• Prepare pasta according to directions.
• In a medium sauce pan, brown ground beef with onion (if using).
• After beef is brown and crumbled, drain excess grease.
• Put back in pot and pour in one jar of spaghetti sauce.
• Keep mixture on low until pasta is done.
• When pasta is finished, drain excess water from pasta. You want the pasta as dry as possible.
• Put pasta back in large pot (with heat off) and pour in jar of alfredo sauce. Combine until thoroughly coated.
• Pour pasta mixture into bottom of 9 x 13 dish.
• Cover pasta with spaghetti sauce mixture.
• Don’t put the pot that you used for the spaghetti sauce in with the dirty dishes yet. Keep that pot out and start heating up second jar of spaghetti sauce on low heat. Put a cover on it to keep warm until ziti is finished baking.
• Sprinkle top with mozzarella cheese.
• Cover with aluminum foil and bake for 15 minutes.
• Remove foil and bake for another 15 minutes until cheese is melted and bubbly. Let rest for about 5 minutes after taking out of oven.
• Serve portions onto plates, and pour some of the heated spaghetti sauce on top.

Sausage Tortellini Soup

This recipe was adapted from Party In My Kitchen and is a keeper! Great filling soup for this fall/winter season!

Ingredients:
3 cups cooked Italian sausage
3 cups uncooked tortellini
4 cups water
16 oz. half & half (or milk)
3 chicken boullion cubes
1 tbsp. oregano
1 tbsp. parsley
1 tbsp. chives
Fresh veggies--mushrooms, diced red peppers, broccoli florets, etc (optional)

Parmesan cheese

Put all ingredients except tortellini in medium size sauce pan and bring to boil.  Allow to simmer about 15 minutes.  Add tortellini and allow to boil according to pasta pkg. instructions.  Sprinkle with freshly grated Parmesan cheese and kale before serving.

One Pot Chili Mac and Cheese

This one comes from Damn Delicious an it was so easy to throw together and everyone loved it!

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 8 ounces ground beef
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 3/4 cup canned white kidney beans, drained and rinsed
• 3/4 cup canned kidney beans, drained and rinsed
• 2 teaspoons chili powder
• 1 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 10 ounces uncooked elbows pasta
• 3/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
• Remove from heat. Top with cheese and cover until melted, about 2 minutes.
• Serve immediately, garnished with parsley, if desired.