Greek Pasta

adapted from Rachel Ray by Lori Ann Spears
1 box pasta, I like cellentani (hollow cork-screws) or ruffles
1 can petite dices tomatoes
1 cup feta cheese crumbles
a couple sprigs fresh oregano (or a couple tsp dried)

Cook pasta to package directions, drain.  Add the can of tomoatoes (do not drain tomatoes), evoo and feta.  Rough chop oregano and add to pasta.  Toss and serve.


Laura’s Creamy Chicken Spaghetti Casserole

contributed by Laura Thompson

This is an easy make-ahead recipe. It’s great to take to another family (birth of a baby, illness, etc), and can probably be split and frozen, too.


2 1/2 to 3 cups uncooked spaghetti, (or other pasta)  broken into 2 inch pieces

4-6 boneless skinless chicken thighs or breasts (depending on their size and how much chicken you want in your casserole)

1 can cream of chicken soup

about 2-3 cups of spaghetti sauce (this is hard to measure because I made my own sauce, and I didn’t measure it before I put it in the bag and froze it, and didn’t measure it again when I took it out and thawed it to use for this dish, so…sorry I can’t be more help here)

about 3/4 cup of sour cream

1-2 cups of mozzerella cheese (depending on your taste)


boil the chicken thighs or breasts until cooked through, shred into bite size pieces (Cool them first if you’re doing this with your fingers, friends), set aside

break up the spaghetti into two inch long pieces and boil as directed on package until just al dente. Use a nice big pot, ok? Don’t over cook the spaghetti or your casserole will get soggy.

Drain the spaghetti, put it back into your nice big pot, and toss with a little olive oil to prevent sticking.

To your big pot of spaghetti, add the cream of chicken soup, spaghetti sauce, and shredded chicken. Mix well. This mixture should be nice and saucy, but not watery/soupy.  Add your sour cream and give a final mix together.

Put into lightly greased 9×11 (or is it 9×13?)casserole dish, and cover with the cups of mozzerella.

Bake at 350, uncovered, for about 30 minutes or until heated through. It may need less time if you’ve assembled these ingredients and cooked the pasta and chicken immediately before baking.

You could also easily add a can of mushrooms or black olives, or add in some pepperoni for some variety.




Spaghetti with Beef and Mushroom Sauce

contributed by Laura Thompson

1 lb ground beef

1/2 cup chopped onion

1 10 and 3/4 oz can cream of mushroom soup

1 10 and 3/4 oz can condensed tomato soup

1 4 oz can sliced mushrooms, drained

1/2 tsp dried Italian seasoning, crushed (I didn’t crush mine and it was fine)

1/2 tsp chili powder (I made this more like 1/4 tsp because my family is wimpy)

1/4 tsp black pepper

1/4 tsp Tabasco (I didn’t do this)

12 oz dried spaghetti

In a large saucepan or dutch oven, cook ground beef and onion until meat is brown and onion is tender. Drain. Stir in mushroom soup, tomato soup, mushrooms, Italian seasoning, chili powder, black pepper, and Tobasco (if you’re using it). Bring sauce to boil, reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Laura’s note: I added about 1/2 cup of water to the sauce…it was super thick and we like a saucier sauce. I also added about 1/4 tsp of garlic powder, and 1/4 tsp of kosher salt.

Meanwhile, cook spaghetti according to package direvtions. Drain and toss with olive oil or butter to prevent sticking. Serve sauce over hot spaghetti. Top with parmesan cheese if desired.

Chicken Pasta Alfredo

contributed by Jaime Gregory Cecil

The sauce is much, much thinner than a traditional alfredo. Our family enjoys the change of pace! (I usually at least double the recipe & usually add extra spices…)

4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning (* I use Tony Chachere’s Herb & Spice instead so, that it is not spicy for the kids)
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder/
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
1.Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3.In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4.In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Pesto Chicken Penne

Contributed by Christina Baranowski

1 cup uncooked penne or medium tube pasta

2 Tablespoons grated Parmesan cheese

2 Tablespoons sour cream

…2 Tablespoons prepared pesto

1 cup cooked cubed chicken or turkey

Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream, and pesto. Drain pasta. Added pasta and chicken to Parmesan mixture; toss to coat. Yield: 2 servings. Prep time: 25 mintues.

Southwest Chicken Pasta

contributed by Jessica Lund

Southwest Chicken Pasta

(Please note that all of the ingredients below depends on how much you are making.  I will base the amounts on a 9″x13″ casserole dish.)

3-4 boneless chicken breast halves

salt and cayenne pepper both sides of chicken breast

saute in skillet until juices run clear, remove from skillet, chop into bite size pieces

turkey bacon (I usually use 3/4 to all of the package of bacon)

cut bacon into pieces and cook in same pan as chicken (add olive oil if needed to brown the bacon)

When the bacon is beginning to crisp up a little, add one whole chopped onion and 4-6 jalapenos seeded and chopped (if you like more heat, leave the seeds in, your choice)

Cook until onion is becoming translucent

12-16 oz of linguine pasta cooked according to package directions

2 jars of Alfredo sauce (I usually use 1 classic Alfredo sauce and 1 parmesan and mozzarella Alfredo sauce or 1 roasted garlic Alfredo sauce, again, your choice)

Combine all above ingredients in large bowl, put into casserole dish

Put 1 can of diced tomatoes with green chilis around the edge of the casserole

Sprinkle with parmesan cheese or 3 cheese combination (parmesan/asiago/romano)

Bake at 350 degrees until  heated through or you can cook it in the microwave (your choice) 

All ingredients are already cooked, so you are just trying to heat it through.

Sometimes I slice up flour tortillas, fry them in oil and use them for a garnish/topping just before serving.

Easy Homemade Noodles

contributed by Deb Reno

NOW, GIRLS!  Don’t let the idea of making your own noodles freak you out…this is the kind of recipe you can make in the morning, let them dry and have them for dinner.  Your family and guests will be impressed.


3 2/3 c. flour

4 beaten eggs

Place flour in a pile on a clean counter.  Make a well in the center.  Pour in the bea…ten eggs.  Mix with a fork until blended.  If too dry, add a teaspoon or two of water.  If too wet, add a tablespoon or two of flour.  The goal is a play-dough-like-consistency.  Shape into a flattened circle.  Roll out with a rolling pin (or a wine bottle!) to desired thickness.  We like ours on the thicker side…around 1/4″ or so.  Cut with a sharp knife or pizza cutter into ‘ribbons’.  Cut ribbons to desired length (We cut ours to about 2-3″.)  Leave on the counter to dry.  Length of drying time depends on your noodle thickness.  3-4 hours is usually how long I try to let them dry.  Don’t let the dog get them (I have photos to prove that this happened to me.). 

ALTERNATE (quicker) DRYING IDEA:  If your sink has cupboards on either side, you can buy a cheapie tension curtain rod and mount it temporarily over your sink. After cutting the dough into long ribbons, lift them carefully and drape them over the rod.  Let dry. (solves the dog problem…unless your dog is the size of a horse.)

COOKING THESE NOODLES:  Place noodles in boiling soup or water.  Bring to a boil and reduce heat to a simmer.  Cook for 10-20 minutes, depending on thickness and on your personal preference of noodle-doneness.

SERVING IDEA: As a child, my husband LOVED IT when his mom would make turkey soup with homemade noodles – she allows the liquid to evaporate so the soup has a stew-like consistency, less watery.  She serves the soup over mashed potatoes.  What a carb-fest, but OMG’sh:  what a comfort food!  (I sometimes use cheater mashed potatoes:  the dry kind in a box…shhh!)