Meatball Pasta Bake

Meatball Pasta Bake
(adapted from a Paula Deen recipe)
*********I love this dish because it is sooo creamy, and doesn't dry out like some other baked pasta dishes************************
for 8x8 baking dish, serving 4-6

12-14 prepared meatballs (more or less, depending on taste)
8 oz small shell pasta (or small pasta of choice), cooked and kept warm
4 oz cream cheese, softened
1/4 c. sour cream
1 jar of prepared spaghetti sauce or homemade
1/4 c. shredded mozzarella cheese (more if desired!!)
3 Tbsp. grated parmesan cheese

1. Preheat oven to 350 degrees. Lightly grease 8x8 baking dish. In separate large bowl, combine hot, cooked pasta with cream cheese and sour cream, stirring to melt cheeses.
2. Spoon half of pasta into baking dish. Top with half of meatballs (may want to cut meatballs in half if they are large size meatballs). Spoon half of spaghetti sauce over meatballs. Sprinkle evenly with all of the mozzarella cheese.
3. Repeat pasta, meatballs, and sauce layers. Sprinkle with parmesan cheese. Bake for 35-40 min or until hot and bubbly.

note: This dish can be made up to 1 day ahead of baking, or it can be prepared and frozen for up to 1 month. Thaw in fridge before baking.

Ranch Turkey (Chicken) Pasta Dinner

This is a Taste of Home recipe. It calls for leftover turkey or chicken, so it should be a quick dinner. I'm going to use chicken, but it might be good to keep in mind for leftover turkey since Thanksgiving is coming up.

Ranch Turkey Pasta Dinner

2 1/2 c. uncooked penne pasta
6-8 Tbsp. butter, cubed
1 envelope ranch salad dressing mix
1 c. frozen peas and carrots, thawed (would be good with broccoli, calliflower, and carrot medley)
3 c. cubed, cooked turkey (or chicken)

1. Cook pasta according to directions, adding the peas and carrots near end of cooking time. Meanwhile, in a large skillet, melt butter. Stir in salad dressing; mix until smooth. Drain pasta and veggies; add to skillet. Stir in meat; cook 3-4 min or until heated through.

4 servings

Spaghetti Casserole

8 oz. spaghetti (or pasta of choice)
2 eggs
1/4 c. cream (or whole milk)
1 tsp. dried basil leaves
1 lb. bulk sausage (or ground beef)
handful of chopped onion
2 cloves chopped/minced garlic
1 jar spaghetti sauce (or 14 oz canned diced tomatoes, 8 oz tomato sauce, and 6 oz tomato paste)
1 c. beef broth
1 tsp. dried Italian seasoning
2 c. colby-jack cheese

1. Cook Spaghetti as directed on package. Meanwhile, beat eggs, cream, and basil in large bowl. Drain spaghetti and immediately add to egg mixture. Toss to coat. Place in 9x13 baking dish.
2. In heavy skillet, cook sausage with onion and garlic until browned. Drain fat. Add remaining ingredients, except cheese. Simmer to blend flavors. Pour sauce mix over spaghetti. Top with cheese.
3. Bake at 375 degrees for 30-35 min until thoroughly heated and cheese is melted.

** This is from my Meals for a Month cookbook, so it is freezer-friendly. A 9x13 would be more than our family would eat in a sitting so I would most likely make an 8x8 to eat immediately and freeze the other half.
**To freeze: Follow recipe, except line casserole dish with plastic wrap before putting spaghetti into it. Layer the casserole as directed, cover with plastic wrap, and freeze in the casserole dish. When frozen, lift the casserole out of the dish and place in large freezer ziplock bag. Put cooking directions on outside of bag. When ready to use, remove plastic wrap and return the casserole to the baking dish (it should fit perfectly!). Thaw overnight in fridge, bake 40-50 min at 375 degrees.

Spaghetti Casserole

Serves 8-10

8oz pkg spaghetti
2 eggs
1/4 c. cream (or whole milk)
1 tsp. dried basil
1 lb bulk pork sausage
1 onion, chopped
2 cloves garlic, chopped
1 14oz can diced tomatoes, undrained
1 8oz can tomato sauce
1 6oz can tomato paste
1 cup beef broth
1 tsp Italian seasoning
2 c. shredded colby-jack cheese

1. Cook spaghetti in boiling water. Meanwhile, beat eggs, cream, and basil in large bowl. Drain spaghetti and immediately add to egg mixture. Toss spaghetti with egg mixture until coated. Place in 9x13 baking dish and put in refrigerator. (If serving immediately, do not put in fridge. Go directly to step 2.)
2. In skillet, cook pork with onion and garlic until pork is browned. Drain off excess fat. Add remaining ingredients except for cheese and bring to a boil. Reduce heat, cover, and simmer for 15-20 minto blend flavors. Pour sausage mixture over spaghetti in baking dish. Refrigerate until cold, then wrap, attach bag with colby-jack cheese, label with reheating instructions, and freeze. (If serving immediately, sprinkle with cheese, and bake at 375 degrees for 30-35 min)
3. To thaw and reheat: Thaw casserole overnight in fridge. Preheat oven to 375. Uncover, sprinkle with cheese, and bake 40-50 min, until thoroughly hot and cheese is melted and beginning to brown.


*from Meals for a Month (Larsen)