Chicken, Italian, Light Eating, Pasta

Liz’s Chicken Mozzarella Spaghetti



  • 1 lb. ground chicken
  • flour
  • ½ T. garlic powder
  • 1 T. oregano flakes
  • 3 T. margarine
  • 1 jar four cheese spaghetti sauce
  • 1 lb. spaghetti, cooked
  • mozzarella cheese
  • red pepper flakes


Place the ground chicken in a mixing bowl and add garlic powder and oregano. Slowly add flour to the bowl, mixing with your hands. Add flour until meat is completely coated. In a large skillet on medium, add margarine. Once it begins melting, add the chicken and immediately begin to chop it into smaller pieces as it browns. Place lid on skillet and allow chicken to cook through. Stir every few minutes to ensure meat browns evenly. Reduce heat to low and add spaghetti sauce. Allow sauce to simmer on low for 5-6 minutes, stirring regularly.

Arrange spaghetti on plates, spoon sauce on top and sprinkle with mozzarella cheese. Place plate in microwave for 30-45 seconds to melt the cheese. If desired, sprinkle with red pepper flakes.


Italian, Pasta

Spinach and Cheese Manicotti


  • 1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
  • 8 ounces shredded mozzarella cheese
  • 1/2 c. grated Parmesan cheese
  • 15 ounces ricotta cheese
  • 8 slices mozzarella cheese
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 box (12 to 14 shells) manicotti noodles, uncooked
  • 3 to 4 cups marinara sauce
  • 8 ounces shredded mozzarella cheese


Preheat oven to 350 degrees F.  In a large bowl, mix spinach, cheeses, eggs, salt and pepper. Stir together until well blended.  Place about 1 1/2 cups of marinara sauce in a 9×13-inch pan. Spread it around to cover the bottom. Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells. Cover the pasta with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup mozzarella on top. At this point, you can cover with foil and refrigerate until you’re ready to bake, or you can cover with foil and place it in the oven immediately.

Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.


Grandma’s Baked Mac and Cheese



  • 2 c. cooked pasta (I used shells)
  • 1/2 stick butter, cut into pats
  • 3/4-1 c milk
  • 2 c. shredded cheese (I used a Mexican mix)


Spray bottom of casserole dish. Start with pasta, then layer half the cheese and top with half butter pats. Add second layer of pasta, cheese and butter. Slowly pour milk over layers. (Slowly to let milk sink in and around ingredients). Bake in 400 degree oven for 30 minutes. I let it sit about 15 minutes before I served it.

Pasta, Side Dishes

Sweetie Pie’s Macaroni & Cheese

 (serves 12-24)


  • 1 pound elbow macaroni
  • 1 cup whole milk
  • 2 12-ounce cans evaporated milk
  • 3 eggs
  • 1 cup butter, cut into small pieces
  • ½ pound Colby cheese, grated
  • ½ pound Monterey Jack cheese, grated
  • ½ pound sharp Cheddar cheese, grated
  • 1 pound Velveeta cheese, cut into small chunks
  • ½ cup sour cream
  • Salt, to taste
  • 1 TB white pepper
  • 1 TB sugar
  • 1 cup grated mild Cheddar cheese for the topping

Heat oven to 350° F. Prepare a deep sided 9×13 pan by coating with cooking spray. Set aside.
Bring a large pot of water to a boil. Add salt, and cook elbow macaroni according to package directions until tender. Drain and transfer the macaroni noodles to the baking pan.
While the macaroni is cooking, combine the milks and eggs in a large bowl. Whisk until thoroughly combined. Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine. Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese.
Bake for 30 to 45 minutes or until the top is lightly golden brown

5 Ingredients or less, Pasta

One Pan Pasta and Meatballs


  • 1 c. water
  • 1 jar prepared spaghetti sauce
  • 1 1/2 c. elbow macaroni
  • 20 frozen, cooked Italian meatballs
  • 1 small green pepper, cut into small chunks


In a 10″ skillet, heat water and sauce to boiling.  Stir in macaroni, meatballs and peppers.  Return to boiling.  Reduce heat to medium.  Cover; cook 15-20 minutes, stirring occasionally, until pasta is tender.

You could substitute penne for the elbow macaroni.  Also, olives or mushrooms could be substituted for the peppers.

5 Ingredients or less, Chicken, Pasta

Mozzarella Chicken Pasta

Another one of my, “Let’s see what happens when I mix this and this” recipes 🙂  I had boneless chicken and Ragu mozzarella sauce in pantry, so I tried this.


  • 2 large, boneless chicken breasts, chopped in chunks
  • 3 T. butter
  • garlic powder
  • oregano flakes
  • 1 jar Ragu Mozzarella sauce
  • 1 lb. penne pasta


Prepare penne as directed on box.  Drain pasta.  Melt butter in large saucepan and add chicken chunks.  Brown sides slightly and add garlic powder and oregano.  Turn heat to medium and cover.  Let saute 10 minutes, stirring a few times.  Stir in sauce and lower heat to low.  Let sit 2-3 minutes. Serve over pasta.

Mediterranean, Pasta

Perfect Pastisio


  •  2-1/2 cups uncooked penne pasta
  • 2 tablespoons butter, melted
  • 1 cup grated Parmesan cheese
  • 1-1/2 pounds ground sirloin
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup shredded Parmesan cheese, divided


  • 1/2 cup butter, cubed
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups 2% milk
  • 2 eggs


Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13×9-in. baking dish. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese. In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese. Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.

Chicken, Italian, Pasta

Chicken Broccoli Alfredo


  • 1/2 lb. linguini
  • 1 c. broccoli florets
  • 2 T butter
  • 1 1/4 lb skinless, boneless chicken breast, cut into 1 1/2″ pieces
  • 1 can cream of mushroom soup
  • 1/2 c. milk
  • 1/2 c. grated Parmesan cheese
  • 1/4 t. black pepper


Prepare linguine according to package directions in 3-qt. saucepan.  Add broccoli during last 4 minutes of cooking time.  Drain well.  Heat the butter in large skillet over medium-heat.  Add chicken and cook until well browned and cooked through, stirring often.  Stir soup, milk, cheese, pepper and linguine mixture in skillet and cook until hot an bubbling, stirring occasionally.

Italian, Light Eating, Pasta

One Pot Pasta and Vegetables



  • 12 ounces pasta
  • 1 pint grape or cherry tomatoes, cut in half
  • 1 large sweet onion, cut in julienne strips
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons dried oregano leaves
  • 2 large sprigs basil, chopped
  • 4 1/2 cups chicken broth (NOT low sodium)
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese for garnish


Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.