SPAGHETTI MARGHERITA

This recipe is taken straight from www.abountifulkitchen.com - everything I have tried from this site has been amazing! I have made this for missionaries and other guests and its always a hit.

Ingredients

• 3/4 lb. spaghetti cooked "al dente", drained
• ¼ cup extra virgin olive oil plus a little more for drizzling on top after finished
• 2 tablespoons butter optional, but highly recommended for flavor
• 1-2 cloves garlic minced
• 2 lbs. Roma tomatoes about 10-12 coarsely chopped or grape tomatoes
• 1 cup fresh basil leaves chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon fresh ground pepper
• 1/2 lb. FRESH (important) mozzarellacut into 1/2 inch cubes
• ½ cup grated Romano or Parmesan cheese
• additional basil leaves for garnish

Instructions

1. Cook pasta. Set aside, or while pasta is cooking prepare sauce.
2. In large skillet, heat oil and butter over low heat.
3. Sauté the garlic until fragrant over low heat, about 1 minute.
4. Add tomatoes, sugar, salt and pepper.
5. Cover and cook for 10 minutes. Add basil, and pasta to pan with tomatoes.
6. Cook for 2-3 minutes, just until all pasta is heated through.
7. Just before ready to serve, pour into serving bowl, toss with fresh mozzarella and grated cheese. Serve at once with additional grated cheese, and more fresh basil if desired.
8. Drizzle with a bit more olive oil and top with a light sprinkle of course sea or kosher salt.

CHEESE FILLED JUMBO SHELLS

1 pkg. (12 oz.) jumbo shells, uncooked
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
¾ cup grated parmesan cheese
2 eggs
1 tbsp. chopped fresh parsley (I use dried)
¾ tsp. dried oregano leaves
½ tsp. salt
¼ tsp. ground black pepper
3 cups (about 28-oz. jar) spaghetti sauce (I prefer marinara in this recipe)

Heat oven to 375 degrees.  Cook pasta according to package directions; drain.  Meanwhile in large bowl, stir together cheeses, eggs, parsley, oregano, salt, and pepper.  In 13x9x2-inch baking dish, spread ½ cup 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 shell over sauce; spread remaining sauce over shells.  Sprinkle with additional parmesan cheese, if desired.  Cover with foil.  Bake 35 minutes or until hot and bubbly.  Makes 8 to 10 servings.

ANGEL HAIR PASTA with CHICKEN

2 Tbs. Olive Oil, divided
2 skinless, boneless chicken breast halves, cut into 1 inch cubes
1 carrot, sliced diagonally into ¼ inch pieces
1 (10-ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta
2/3 cup chicken broth
1 tsp. dried basil
¼ cup grated (or shredded) parmesan cheese

1.        Heat 1 Tbs. oil in a medium skillet over medium heat; add chicken.  Cook, stirring until chicken is cooked through, about 5 minutes.  Remove from skillet and drain on paper towels.

2.       Heat remaining oil in the same skillet. Begin heating water for pasta.  Add carrot to skillet; cook, stirring for 4 minutes.  Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.

3.       Cook pasta according to package directions.  While pasta is cooking, add chicken broth, basil, and parmesan to skillet.  Stir to combine.  Return chicken to skillet.  Reduce heat and simmer for 4 minutes.

4.       Drain pasta.  Place in a large serving bowl.  Top with chicken and vegetable mixture.  Serve right away.

 **I use more carrots than this recipe calls for.  I also let people mix their own pasta and vegetables.  I make extra chicken broth to put on top and also have extra parmesan cheese to top it with if anyone wants.  I use either angel hair pasta or spaghetti noodles.

CHICKEN TETRAZINNI

This is a recipe I got from Dan's Grandma Hislop. She says its an easy Sunday casserole that everyone likes.

Ingredients

• 4 chicken breasts (or I shred a rotisserie chicken from Costco)
• 1 pkg Spaghetti noodles
• 4 Tbsp. margarine
• 1 can cream of chicken soup
• 1 can evaporated milk
• Grated cheddar cheese (there was no amount on the cheese - I use maybe 2-3 big handfuls in the mixture and another on top). Do whatever looks good to you. 
• Parmesan cheese - again, no measurement. Just enough to sprinkle on top.

 - Break spaghetti noodles into 2 inch pieces; cook, drain, rinse

 - Cook chicken and cut up into small bite-sized pieces 

 - In a skillet: melt margarine, blend in cream of chicken soup and evaporated milk

 - Mix together in the chicken soup mix, noodles , and cheddar cheese 

 - Top with cheddar and Parmesan cheese

 - Bake uncovered at 350 degrees for 30 min

*I added some pepper to mine while on the stove. 

*Grandma Hislop also told me that she often makes it on Saturday night and leaves it covered int he fridge until ready to cook on Sunday.