Marvelous Recipes

For those busy nights when you are short on time but want to serve your family a hot and flavorful dinner, try this delicious pasta recipe. Tender strands of fettuccine coated in a creamy Parmesan sauce will satisfy even the picky eaters at your table!

1 cup butter, softened
2 cups whipping cream
2 cups grated Parmesan cheese
1 (16 ounce) box fettuccine
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded fresh basil leaves

1. In a large bowl, beat the butter with electric mixer set on low speed until smooth. Add the whipping cream and Parmesan cheese; stir until well blended. Set aside.

2. Cook the pasta according to the package directions; drain well. Add the cooked pasta to the butter mixture. Toss pasta using two forks to coat well. Add the salt and pepper. Sprinkle with shredded basil leaves. Makes 4 servings.

Emily

You and your family will enjoy pure “comfort in every bite” with this hearty and delicious recipe.

3 cups uncooked rigatoni pasta
1 pound bulk Italian sausage
1 (28 ounces) can crushed tomatoes, undrained
3 garlic cloves, finely chopped
1 tablespoon dried basil leaves
3 cups sliced fresh mushrooms
1 (7 ounce) jar roasted red bell peppers, drained and chopped
1 cup shredded Parmesan cheese
2-1/2 cups shredded mozzarella cheese

1. Heat the oven to 375 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray. Cook the pasta according to the package directions using minimum cook time; drain.

2. In a 10-inch skillet over medium heat, cook sausage, stirring occasionally, until no longer pink; drain. In a small bowl, combine the tomatoes, garlic and basil.

3. Layer 1/2 each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.

4. Bake for 35 to 40 minutes or until hot and cheese is golden brown. Makes 8 servings.

Emily

If your family is like mine, pasta of any kind is always welcome at the dinner table. This creamy, cheesy, easy-to-make recipe is no exception!

1 (10-3/4 ounces) can condensed cream of mushroom soup
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon black pepper
3 cups rotini pasta, cooked and drained

1. In a 1-1/2-quart casserole, combine the soup, cheeses, milk and pepper; stir in the cooked pasta.

2. Bake at 400 degrees F. for 20 minutes or until hot and bubbly. Makes 4 servings.

Emily

This recipe turned out wonderful. I was a little unsure of it’s success while I was putting it together but was truly delighted with the way it turned out. So was my hubby and son!

2 cups Radiatore (or other small pasta)
1 (14 ounce) package frozen broccoli cuts, thawed
3 cups cubed cooked chicken
1 (10.5 ounce) can cream of mushroom soup
2 (10.5 ounce) cans cream of chicken soup
1 (14 ounce) can chicken broth
1/2 teaspoon garlic powder
Salt & Pepper (to taste)
1 teaspoon ground cumin
1 teaspoon curry powder
2 (6 ounces each) boxes chicken flavor stuffing mix

1.Cook the pasta according to the package directions using the minimum cook time; drain. Pour into bottom of a buttered 13×9-inch baking dish. Sprinkle thawed broccoli cuts over the pasta. Sprinkle cubed chicken over the broccoli.

2. In a large bowl, combine the remaining ingredients except the stuffing; pour over the chicken.

3. Prepare stuffing mix according to the package directions; spoon evenly over top of the soup mixture. Bake, uncovered, at 350 degrees F. for 30 minutes or until hot and bubbly. Makes 8 servings.

Emily

This hearty appetite satisfying dinner will have your family asking for “more”!

1-1/2 cups small shells pasta, uncooked
2 pounds lean ground beef
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 (15 ounce) can tomato sauce
1 (14 ounce) jar pizza sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt & Pepper (to taste)
1 (4 ounce) can mushroom pieces & stems
2 (2.25 ounce each) cans sliced ripe olives
1 (11 ounce) can Mexicorn
1 (15.5 ounce) can chili hot beans
2 cups shredded cheddar cheese

1. Cook the pasta according to the package directions using minimum cook time; drain. Meanwhile, in a large skillet over medium-high heat cook the ground beef, onion and green pepper until the meat is no longer pink and the vegetables are tender; drain.

2. Add the remaining ingredients in the order listed stirring to blend; pour into a 13 x 9-inch baking dish.

3. Bake at 350 degrees F. for 25 to 30 minutes or until hot and bubbly. Makes 8 to 10 servings.

Emily

If you like the spicy flavor of Mexican foods, you are sure to enjoy this yummy casserole. My hubby declared it an absolute “keeper”!

2 cups radiatore (or other small) pasta
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon butter
2 (10-3/4 ounce) cans cream of chicken soup
1 (16 ounce) package processed cheese spread (Velveeta), cubed
1 (10 ounce) can diced tomatoes and green chilies
1 (4 ounce) can chopped green chilies
1 (2.25 ounce) can sliced ripe olives, drained
3 cups cubed cooked chicken

1. Cook the pasta according to the package directions using minimum cook time; drain. Meanwhile, in a small skillet over medium heat, cook the onion and green pepper in the butter until tender (about 4 minutes).

2. In a large bowl, combine all the ingredients stirring to blend well. Pour into a greased 13×9-inch baking dish . Cover with aluminum foil and bake at 350 degrees F. for 30 to 35 minutes. Makes 8 to 10 servings.

Emily

As the title of this recipe suggests, I threw in a “little of this & a little of that” and came up with this better than expected skillet dinner. Hubby declared it a “keeper” and asked me to repeat it later in the week!

2 pounds lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (14 ounces) jar pizza sauce
1 (15 ounces) can tomato sauce
1 (6.5 ounces) can mushroom pieces & stems, drained
1 (2.25 ounces) can sliced black olives, drained
2 tablespoons Italian seasoning
1/2 teaspoon garlic powder
Salt & Pepper (to taste)
1-1/2 cups pasta (your choice)
1/2 cup sour cream
1 cup shredded cheddar cheese

1. In a large skillet over medium-high heat cook ground beef, onion and green bell pepper until the meat is no longer pink and the vegetables are tender; drain well.

2. Stir in the next 8 ingredients; reduce the heat to medium and cook until the pasta is tender, about 15 minutes.

3. Stir in the sour cream; top with the cheddar cheese. Cover and simmer until heated through and the cheese is melted, about 5 minutes. Makes 8 servings.

Emily

This cheesy broccoli and pasta dish is always a favorite at my dinner table. I especially like how easy it is to make. I sometimes add a little cut-up cooked chicken to make this an all-in-one dinner.

1 (16 ounces) package penne pasta
4 cups frozen broccoli flowerets
1 (10-3/4 ounces) can cream of mushroom soup
1-1/2 cups milk
1/2 teaspoon ground black pepper
1-1/2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese

1. Cook the pasta according to the package directions; add the broccoli during the last 4-5 minutes of the cooking time. Drain well.

2. In a 12x8x2-inch shallow baking dish, stir together the soup, milk and pepper. Add the pasta broccoli mixture, 3/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses.

3. Bake at 350 degrees F. for 25 minutes or until hot and the cheese is melted. Makes 8 servings.

Emily