These shells are so easy to make and super delicious!!! I love to have a batch of these on hand to pop in the microwave for a quick after school snack or to try and fill the stomach of a 12 year old pre- teen that never seems to get full. (forgot to take a photo before everyone dug in, but you get the idea)
1 package of shell noodles
pasta sauce of your choice
Mozzarella cheese (about 1/2 cup)
1 container of Ricotta Cheese (I used lo-fat)
Cook the shells according to the package instructions. I add a little oil to the water as it starts to boil and before adding the noodles to keep them from sticking. Drain the noodles and let them sit for a while to cool down before handling them so you don’t burn your hands.
Once the noodles have cooled a bit. Spray a casserole dish with non stick cooking spray and pour about a 1/2 cup of the pasta sauce in to cover the bottom. Then put about a 1/2 tablespoon of cheese in each shell and make a single layer in your casserole dish.
Once this has been completed, pour the rest of the pasta sauce over the shells. I only used about 1/2 the jar as we don’t like them to saucy.
Next comes the mozzarella –
Sprinkle about 1/2 cup of the cheese over the shells.
Cover lightly with foil (try to make sure the foil does not touch the cheese so that it won’t stick – you can lightly spray the foil with cooking spray – this helps as well) and place in the oven at 425 degrees for 40 – 45 minutes or until cheese is melted and shells are warmed through.
If you are looking for an easy – yet kid friendly – meal then look no further. Chuck Wagon Mac is actually a recipe from the back of the Kraft Mac n’ Cheese box from many, many years ago with a few alterations. The great thing about cooking yourself is you can add what you like and leave out what you don’t. 🙂
1 pound lean ground beef
1/2 cup chopped celery
1 bell pepper – which ever color you like – mine was orange
1 small onion chopped
I box Mac n’ Cheese
1 can tomato sauce
1 small can tomato paste
1 can corn
Salt and pepper to taste
1 Tablespoon chili powder
1/4 teaspoon minced garlic
a dash of Cayenne Pepper
Place the ground beef in a pan and start to brown. Add the bell pepper, celery, and onion and continue to stir occasionally until vegetables are softened and the meat is brown.
In the meantime start making the Mac n’ Cheese according to the package instructions. While the Pasta is cooking, add the tomato paste and the tomato sauce to the meat mixture. I also add about 1/2 can of water as well.
Add salt, pepper and the remaining spices to the sauce and let it simmer. After about 10 minutes, add the drained can of corn.
Here is my Mac n’ Cheese – ready to be added to the sauce.
Once you have added the Mac n’ Cheese give everything a good stir to combine and the meal is ready to eat. Easy enough and tasty too!
This has got to be one of my favorite dishes. It is so good and so easy to make. I don’t think there is anything more comforting than pasta, chicken and cream sauce. Yummy!
2 chicken breasts
1 Jar Alfredo Sauce
1/4 teaspoon lemon pepper
1/4 teaspoon crushed garlic
1/2 teaspoon Italian seasoning
Salt to taste
Cut the chicken into bite size strips and place in a pan sprayed lightly with cooking spray. Add the spices as well.
Cook chicken until no longer pink, stirring often to avoid sticking.
Add the alfredo sauce and cook on low until warmed through.
Serve over your favorite pasta. We used cheese filled tortellini and had a side green salad. We even have enough leftovers for lunches tomorrow.
Hope you enjoy this recipe! Happy Cooking!!
Tonight’s menu was Angel Chicken served over penne pasta. The recipe came from the Crockin’ Girls website. If you have not yet checked out this website you are really missing out on some fabulous crock pot meals. You can visit their site here.
The best part of this meal is it is a dump and go recipe – the best there is!
4 – 6 chicken breasts
1/4 cup butter
1/2 package of dry Italian salad dressing mix
1 can cream of mushroom soup
1/2 cup of dry white wine
4 ounces of cream cheese with onions and chives
pepper to taste
Put all ingredients into the crock pot. Cook on low for 7-8 hours. That is it! It doesn’t get any easier. Cook penne pasta to serve with your Angel Chicken – it’s heavenly!!!!!
This is such an easy meal with minimum clean up. My husband said this was his favorite recipe this week. Now that’s a compliment! The recipe was in Southern Living – not sure which issue.
1 pound lean ground beef
1 small onion, diced
1 (8 ounce) package of sliced fresh mushrooms (I used a small can of mushrooms)
1 teaspoon vegetable oil
2 garlic cloves, minced
2 jars of pasta sauce (I used 1 1/2 jars 26 ounce each)
1 cup of water
1 tablespoon dried Italian Seasoning
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 (20 ounce) package of refrigerated 4 cheese ravioli
1 cup shredded mozzarella cheese
Cook the ground beef in a Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain add the oil, onion and mushrooms and heat until tender about 8 minutes.
Add the garlic and saute 1 minute more. Stir in the sauce, water and spices. Bring sauce to a boil.
Once the sauce boils, add the ravioli. Reduce heat to medium-low, cover and simmer, stirring occasionally for about 8 to 10 minutes or until the ravioli is done.
Stir in the cheese and serve immediately. I served this with a small green salad and garlic bread.