Sausage Spaghetti

1/2 pound of cooked spaghetti (or your favorite pasta)
1 pound regular sausage, cooked and crumbled
1/2 of an onion, diced (or use 3 Tablespoons dehydrated minced onions)
1 clove garlic, minced
2 cups chicken broth
2 Tablespoons cornstarch
1, 15 oz. can fire roasted diced tomatoes
1 cup Parmesan cheese
1 cup fresh basil, snipped into little pieces
1/2 cup heavy cream, optional 

Cook pasta according to package directions. Drain and set aside. In a large frying pan or small pot, Cook sausage, until no longer pink, and sausage is cooked and browned. Remove from pan, and in the sausage grease cook the onion until it's completely soft. (Depending on how much grease you have in the pan, you may need to add a few tablespoons of water so the onion doesn't burn.) when
onion is 90% down add minced garlic. Mix the cornstarch with the broth. Add the broth mixture to the pan, and the tomatoes. Cook over a medium heat or a few minutes, stirring, until mixture thickens. Add the pasta and sausage to the pot and stir to combine. Add the Parmesan cheese,
mix it in and allow it to melt in. If you want to add the heavy cream, do so now. Then garnish with the fresh basil leaves.

Grandma Kim's Alfredo Sauce

1 quart of 1/2 & 1/2, (sometimes I add some heavy cream)
1 stick of butter
3 cloves crushed garlic,
salt and pepper to taste
1 cup of grated Parmesan
1 pound of your favorite pasta

Simmer until it all comes together. Add sautéed shrimp or chicken , but not necessary.

Three Cheese Macaroni

From the Food Network

Ingredients
1 large egg
1 12-ounce can evaporated whole milk
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
1/2 cup grated sharp cheddar cheese (2 ounces)
1/4 cup grated parmesan cheese (1 ounce)
1/2 head cauliflower, cut into small florets (4 cups)
4 cups medium pasta shells (9 ounces)
Directions
Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.


Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.


Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.


Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.


Per serving (about 1 1/3 cups): Calories 403; Fat 17 g (Saturated 10 g); Cholesterol 85 mg; Sodium 517 mg; Carbohydrate 41 g; Fiber 2 g; Protein 20 g

Bowtie Pasta with Fresh Tomato and Basil

Ingredients:
1 16 oz. package bowtie pasta, uncooked
1 Tbsp olive oil
4 cloves of garlic, finely chopped
2 lb. tomatoes, chopped (4 cups)
3/4 cup chopped yellow bell pepper (1/2 of a large pepper)
1/4 cup chopped basil
1/2 tsp ground black pepper
1/4 tsp salt
2 1/2 oz. shaved mozzarella cheese (2/3 cup)

Preparation:
1. Cook the pasta according to package directions. Drain.

2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook 2 minutes. Add the tomatoes and yellow pepper and cook an additional 6-7 minutes or until the peppers are tender.

3. In a large bowl, toss together the pasta, tomato mixture, basil, pepper, and salt. Stir in the mozzarella, and serve.

Makes 12 cups

Per Serving (1 1/2 cups) Calories 273

Chicken and Broccoli Alfredo

6 oz. uncooked fettuccine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter or margarine
1 lb. skinless, boneless chicken breasts, cubed
1 can (10 3/4 oz.) Cream of Mushroom
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. freshly ground pepper

Prepare fettuccine according to package directions. Add broccoli for last 4 min. of cooking time. Drain. In skillet over medium-high heat, heat butler. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often.

Tomato Basil Pasta

1 can (10 ¾ oz.) CAMPBELL'S Condensed Broccoli Cheese Soup
¾ cup milk
1 tsp. dried basil leaves, crushed
3 fresh plum tomatoes, coarsely chopped
¼ cup grated parmesan cheese
3 cups hot cooked fettuccine (pasta)

In saucepan mix soup, milk, basil, tomatoes and cheese. Over medium heat, heat to a boil. Cook over low heat 5 minutes, stirring occasionally. Toss with fettuccine.

Tomato Bacon Pomodoro

1 package frozen ravioli or tortellini (any filling)
½ medium onion, diced
¼ tsp. oregano
1 Tbsp. olive oil
1 clove garlic, minced
5 Tbsp. tomato paste
1 14.5-oz. can diced tomatoes
2/3 cup chicken broth
8 oz. bacon, finely diced
½ Tbsp. parsley
¼ tsp. basil

Prepare frozen pasta as directed. Meanwhile for sauce, place oil and bacon in pan. Heat and cook bacon until brown. Add onion and garlic and cook until soft. Stir in remaining ingredients and simmer for 3 minutes. Salt and pepper to taste. Serve over prepared pasta.

Easy Stuffed Shells / Manicotti

1/2 lb. ground beef or sausage
1 large can hunts sauce
1 box jumbo shells or manicotti shells
1 large containers cottage cheese
2 cups shredded mozzarella cheese (plus some for top)
1/3 cup Parmesan cheese (grated from plastic container is fine)
2 eggs
1 T parsley
salt & pepper

Brown the meat. Cook the pasta and lay out on foil.
In large bowl combine cottage cheese, mozzarella, Parmesan, eggs, parsley and s&p, and meat.
Spray 9x13 pan. With spoon stuff each shell and lay in pan. Cover with Sauce and sprinkle with cheese. Cover and bake at 375 for about 30 minutes or until bubbly.

Thanks Brandie

Pasta Salad

1 pkg. Veggie Spirals (cooked to package specifications)  Salt your water good as soon as you put the noodles in.
Pepperoni
Veggies - I never measure and I use different veggies all the time!  I just pick either what I already have or what sounds good that day.  :)
Cucumbers, Cherry Tomatoes, Baby (or shredded) Carrots, Avocados, Red Onion, Olives, Mushrooms, Broccoli, Cauliflower

Cover with Zesty Italian Dressing (I usually use about 1/2 bottle and you can use Light and it's still just as good!)
2-4 Tbsp Salad Supreme (secret ingredient - don't forget this!)

Olive Garden Alfredo

8 oz Cream cheese - cut up

3/4 cup Parmesan cheese - grated

½ cup butter or margarine (I only use 1/4 cup)

½ cup milk (add more if recipe sauce is too thick)

Optional additions -
8 oz Fettuccine; cooked and drained

Grilled Chicken

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth.

Use as a dipping sauce for bread sticks or toss pasta lightly with sauce, coating well.  Leftovers freeze well.