ITALIAN



Chicken Spaghetti Bake
from the kitchen of Karla Hickman
INGREDIENTS
12 oz thin spagehtii noodles
3-4 chicken breast, cooked and chopped into medium pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of diced tomatoes
1 can rotel tomatoes
1 medium onion chopped
1 jar of green olives with pimentoes, chopped
2 cups cheddar cheese, shredded
Method
Drain liquid from spaghetti. Mix all ingredients except cheese and fold into the spaghetti. Place in a large over proof bowl. Bake for 50-60 minutes at 350 degrees. About 15 minutes before its done, add the cheese to the top.
NOTE:This dish freezes well. Just remove from the freezer, thaw, bake and add cheese.



Fettuccine with Ricotta, Tomato, and Basil
from the kitchen of Lindsay Delk
3-4 servings
INGREDIENTS
8 oz. smoked sausage
9 oz. pkg. refrigerated fettuccine
3 Tbsp. melted butter
3/4 c. ricotta cheese
1/3 c. grated Parmesan
1 lg. tomato, chopped
2 Tbsp. coarsely chopped fresh basil leaves
Method
Cook and drain fettuccine as directed on package. Return fettuccine to saucepan. Mix butter, ricotta, and 1/3 c. Parmesan. Toss with pasta and top with tomato, basil, and Parmesan.



Fettuccine with Tomato and Basil Sauce
from the kitchen of Lindsay Delk
2 servings of 2 cups each
INGREDIENTS
8 oz. fettuccine
14 1/2 oz. diced tomatoes, drained
1 Tbsp. olive oil
1 tsp. butter
1/2 c. fresh basil leaves, torn
1/4 c. freshly grated Parmesan
Method
Cook pasta 8-10 minutes. In medium saucepan, cook tomatoes over medium heat until bubbling, about 2 minutes. Stir in oil and butter. Add basil, salt, and pepper. Reduce heat to low and simmer 5-10 minutes. Toss pasta and sauce together. Sprinkle with Parmesan. You can add chicken or shrimp, if desired.



Fresh Mozzarella and Basil Pizza
from the kitchen of Lindsay Delk
INGREDIENTS
Refrigerated pizza dough
1/2 tsp. olive oil
1 lg. plum tomato, thinly sliced
1 Tbsp. sliced fresh basil
4 thin slices (2 oz.) fresh mozzarella
1 oz. slice country or smoked ham, cut into thin strips
1/4 tsp. pepper
Method
Roll out dough on stone. Layer tomato and next 3 ingredients. Sprinkle with pepper. Bake at 450 for 10 minutes or until crust is golden.



Penne All’Arrabbiata
from the kitchen of Lindsay Delk
2 servings of 2 cups each
INGREDIENTS
6 oz. penne or ziti
1 Tbsp. olive oil
3 cloves garlic, peeled
1/4 tsp. crushed red pepper
14 1/2 oz. petite diced tomatoes, drained
3 Tbsp. freshly grated Romano or Parmesan
1 Tbsp. chopped fresh parsley
Method
Cook pasta until al dente, 8-10 minutes. In a large nonstick skillet, heat oil over medium heat. Add garlic and red pepper and cook, stirring, until garlic is browned, about 2 minutes. Remove garlic. Add tomatoes, mashing into flavored oil. Cook, stirring occasionally, until thickened, about 2 minutes. Season with salt. Drain pasta and add to sauce. Toss over high heat until hot. Adjust seasoning with salt and pepper. Add cheese and parsley.



Shrimp and Cannellini Bean Pasta
from the kitchen of Lindsay Delk
4 servings
INGREDIENTS
8 oz. rotini
15-19 oz. can cannelloni beans, rinsed and drained
1/2 c. chicken broth
3 cloves minced garlic
1 Tbsp. olive oil
6 plum tomatoes, coarsely chopped
12 oz. cooked shrimp
1/4 c. snipped fresh parsley
1/2 - 1 tsp. cracked black pepper
1/2 tsp. salt
Method
Cook pasta. Drain. In a blender or food processor, combine ¾ c. of beans and chicken broth. Blend until smooth. Add to pan used for cooking pasta and bring to boiling. Return pasta to pan. Meanwhile, in a large skillet, cook garlic in oil for 1 minute. Add tomatoes and cook 1 minute. Add remaining beans, shrimp, parsley, pepper, and salt. Heat through. Add tomato mixture to hot pasta. Toss and serve.



Quick Lasagna
from the kitchen of Lindsay Delk
5-6 servings
INGREDIENTS
28 oz jar spaghetti sauce
6 uncooked lasagna noodles
15 oz ricotta cheese
2 c. mozzarella cheese
1/4 c. Parmesan cheese
Method
Spread 1 c. sauce in 2 qt. dish (11”x7”). Top with 3 noodles, ricotta, 1 c. mozzarella, Parmesan, and 1 c. sauce. Top with remaining noodles and sauce. Cover and bake at 375 for 1 hour. Top with remaining mozzarella, and let stand for 5 minutes.


Spaghetti Sauce
from the kitchen of Lynette Whitlock
INGREDIENTS
1 lb. ground beef
1/2 of a green pepper, diced
1/2 of an onion, chopped
1 (28 oz.) can crushed tomatoes
1 (1.5 oz.) packet McCormick Italian-Style Spaghetti sauce mix
1 can sliced mushrooms with liquid
2 tsp. oregano (or to taste)
Method I
n large skillet, brown ground beef with pepper and onions. Drain if necessary. Add crushed tomatoes, sauce mix, mushroom with liquid, and oregano. Add water if necessary to get to desired consistency. Let simmer on low for 20-30 minutes. Serves 4-6.
Notes: Sometimes I also add basil, thyme, and/or garlic—just adjust the seasonings to your taste. This recipe also does well in the crockpot. Just brown the beef with the peppers and onions first then put everything in the crockpot on low. I use the large crockpot when I make a double batch.


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