Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.

Yield 6 Servings

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Author Sabrina Snyder

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.

Ingredients

▢1 pound lean ground beef

▢2 tablespoons butter

▢1 small yellow onion diced

▢1 small green bell pepper diced

▢2 tablespoons ketchup

▢1  tablespoon Worcestershire sauce

▢1/2 teaspoon Kosher salt

▢1/2 teaspoon fresh ground black pepper

▢8 ounces cheddar cheese cut into small cubes (divided)

▢24 jumbo pasta shells cooked

▢1 tablespoon  cornstarch

▢1 cup milk (I used whole)

▢1  cup beef broth

Instructions

Preheat the oven to 350 degrees.

Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.

Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.

Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.

Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

Add the beef back into the pan.

Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.

Take it off the heat and scoop it into the pasta shells.

Top each shell with cubes of cheese (use half the cheese for this).

Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.

Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.

Pour about half the sauce around the shells.

Bake in the oven for 10 minutes to melt the cheese.

Serve with the remaining sauce.

Italian Sauce with Ribs and Italian Sausage

My Aunt's mother-in-law,  first-generation from Italy, taught my Aunt,  who taught my mom, who taught me to make sauce with baby back ribs and Italian sausage. It was always made on holidays and most Sundays...  with homemade ravioli or spaghetti. I don't know anyone but my cousin, who uses ribs, but I'm sure that folks on this site, might. When people do eat this for the first time, they flip out... 

I'm afraid I don't measure ingredients much, but here it is. 

Season ribs with garlic salt, pepper, and oregano and cut in 3 bone sections. Cut sausage in thirds. Brown all the meat you can fit,  in large pan with olive oil and repeat, when making larger quantities. Put meat in large pot of sauce

Sauce made with chopped and browned in olive oil, fresh garlic, oregano,  fresh basil, and a few bay leaves... add a few tablespoons of sugar( a little wine if you like). Add several large cans of tomato sauce, 2 cans, tomato paste, and 1 large can of whole tomatoes squeezed in. Heat to bubble then lower heat and cook for at least 5 hours or until rib meat falls off the bone.... stirring ( and tasting😉) often. Serve Spaghetti and sauce on separate platters and bowls. Add your choice of Parmesan cheese. Best served with green salad and red vino and Mangia! It is a real wow

Mom's Italian Baked Stuffed Shells

 Mom's Italian Baked Stuffed Shells

Yield: 36

Author: Claudia Lamascolo

PREP TIME: 25 MIN

COOK TIME: 20 MIN

TOTAL TIME: 45 MIN

These are jumbo pasta shells with ricotta cheese filling in each one. Then baked topped with homemade Italian tomato sauce and lots of melted mozzarella cheese.

INGREDIENTS

2 boxes of Jumbo Shell Pasta (around 36) cooked al dente to package instructions

Filling:

3 extra-large eggs

2  - 15 ounce containers of Whole Milk Ricotta Cheese

1/2 cup shredded whole milk mozzarella and (2 cups for the top for baking)

1/4 cup Pecorino Romano grated cheese

2 tablespoons freshly chopped Italian basil

4 tablespoon freshly chopped Italian parsley

1 tablespoon finely minced garlic

salt and pepper to taste ( I usually add around 1 teaspoon each)

4 -  Cups Homemade Traditional Sunday Meat Sauce  (or use your favorite store-bought)

INSTRUCTIONS

Bring an 8 to an 11-quart pot of water to a boil adding  2 teaspoons of salt.

Add the shells, cook al dente to package instructions.

Drain do not rinse.

In the meantime mix all the ingredients for just the filling and set aside.

Cool shells long enough to handle them or very gently lift each one with a large spoon then open to fill.

Fill each shell with ricotta filling.

In a large deep baking casserole dish, add some tomato sauce to cover the bottom of the dish,

Place the filled shells on the sauce, add more sauce to the top of each shell.

Cover the tops of the shells generously with whole milk mozzarella (the 2 cups of more remaining in the ingredients section).

Bake in a 350 degree preheated oven until the cheese is just melted around 20 minutes.

Serve with garlic bread and antipasto if desired.

Bacon Shrimp Pasta

Found https://www.delish.com/cooking/recipe-ideas/recipes/a52296/bacon-shrimp-pasta-recipe/


This Bacon Shrimp Pasta Will Be Your New Favorite Meal!

This is all we're making from now until forever.

YIELDS: 4
 PREP TIME: 0:25
 TOTAL TIME: 0:25

Ingredients

6 slices bacon, chopped
1 lb. medium shrimp, peeled and deveined
kosher salt
Freshly ground black pepper
1 tsp. crushed red pepper flakes
2 c. chopped tomatoes
3 c. baby spinach
3 cloves garlic, minced
1 c. heavy cream or half-and-half
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan, plus more for garnish
12 oz. cooked angel hair
Sliced fresh basil, for garnish

Directions

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain, reserving 1 tablespoon fat, and transfer to a paper towel-lined plate.

Add shrimp to skillet and season with salt, pepper, and red pepper flakes. Cook until pink, 2 minutes per side. Add tomatoes and baby spinach and toss until wilted, 1 minute, then add heavy cream, mozzarella, and Parmesan and let simmer 2 minutes. Add cooked angel hair and bacon and toss until completely combined.
Garnish with basil and Parm and serve.

Bang Bang Shrimp Pasta!

Found http://myincrediblerecipes.com/bang-bang-shrimp-pasta/

Ingredients

1 lb of spaghetti or your favorite pasta of choice
1 1/2 lbs of medium shrimp, peeled and deveined (or 1 pound boneless chicken, chopped)
1 1/2 Tablespoons olive oil
3 cloves garlic, minced
3 tsp paprika
1 Tablespoon fresh parsley
Black pepper to taste

For the Sauce
1/2 cup of Hellmans mayonnaise
1/2 cup Thai sweet chili sauce (in the asian isle)
2 cloves garlic, minced
2 Tablespoons of lime juice
1/4 tsp of crushed red pepper flakes
1/2 tablespoon onion powder

Instructions

In a large bowl, mix all 'sauce' ingredients together then set aside.
Cook pasta, drain.
Place the uncooked shrimp OR chicken in a medium bowl, add the paprika, 3 cloves of garlic, pepper
In a large skillet, on medium high heat, add the coated uncooked shrimp OR chicken.
Stir constantly while cooking until no longer pink- about 10 minutes
Remove from heat and set aside.
In a large bowl, combine the pasta, shrimp/chicken and sauce mixture and toss WELL.
ENJOY!
adapted via www.skinnymom.com

Scallops with Lemon-Basil Sauce

Look for dry-packed sea scallops at your local seafood market. They haven't been soaked in a liquid solution, which increases their weight and sodium content.

Prep Time 3 Mins
Cook Time 12 Mins
Yield 4 servings (serving size: 5 ounces scallops and about 1 tablespoon sauce)

RECIPE BY OXMOOR HOUSE

Ingredients
1 large lemon
1 1/2 pounds large sea scallops
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter, divided
3/4 cup dry white wine
1 tablespoon water
1/2 teaspoon cornstarch
1 tablespoon finely chopped fresh basil


How to Make It

Step 1
Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.

Step 2
Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.

Step 3
Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops.

Step 4
Serve with: Buttery Angel Hair Pasta with Parmesan Cheese

Spicy Country Pasta

Found https://recipepatch.com/6-country-style-recipes/4/

Ingredients
2 Tbsp Wesson vegetable oil

1 pound boneless, skinless chicken breast, cut into bite-size pieces
1/4 cup yellow onion, diced

2 garlic cloves, minced

1 red or green bell pepper, seeds and membrane removed, cut into 2-inch strips

2-1/2 cups water (reserve 1/2 cup water to add as needed)

3/4 pound uncooked spaghetti (or your favorite kind of pasta noodles)

20 oz Bertolli pasta sauce

3 Tbsp Sriracha (adjust the amount to your taste)

1 tsp dried oregano

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup shredded Kraft mozzarella cheese

1/4 cup grated Kraft Parmesan cheese



Instructions:

Heat the oil in  a large skillet over medium heat. Add the chicken, and cook for about 4 minutes, stirring.

Add the diced onion, garlic and bell pepper to the skillet, and cook, stirring for about 2 minutes.

Add the water into the skillet, and bring to a boil. Once boiling, add the spaghetti. Add more water, if needed, to cover the spaghetti.

Reduce the heat to medium-high, cover the skillet, and cook the spaghetti for the amount of time indicated on the package directions. Make sure you don’t overcook.

Once the pasta is cooked to your liking, add the pasta sauce, Sriracha sauce, oregano, rosemary, salt and black pepper. Stir to combine, and cook until warmed through.

Turn off the heat, add the mozzarella cheese to the skillet, and mix it with the other ingredients. Sprinkle with parmesan and serve.

One-pot Pasta Carbonara

One-pot whole wheat pasta carbonara recipe
Found: http://www.mashed.com/40499/one-pot-whole-wheat-pasta-carbonara-recipe/

Ingredients

8 ounces pancetta, diced
1 medium shallot, thinly sliced
kosher salt
freshly ground black pepper
4 ½ cups chicken broth
1 pound whole wheat spaghetti
water as needed
4 large eggs, lightly beaten
1 cup grated Parmesan cheese, plus more for serving

Equipment
large pot

Instructions
Place the pancetta in a large pot over medium-high heat and cook, stirring, until the fat is rendered, 5-6 minutes. Stir in the shallot and cook until softened, about 1 minute. Season with as much salt and black pepper as desired, then transfer the pancetta mixture to a bowl and set aside.


Add the chicken broth and spaghetti to the pot from the pancetta over high heat and bring to a boil. Cook, stirring frequently, until the pasta is al dente, 7-9 minutes. Add water if the pasta becomes too dry. Meanwhile, in a medium bowl, whisk together the eggs, Parmesan cheese, and as much black pepper as desired. Once the spaghetti is al dente, remove the pot from the heat and immediately add the egg sauce, stirring continuously until the sauce is no longer raw but not curdled. Add the cooked pancetta mixture and stir to combine. Serve with more Parmesan and black pepper on top as desired.

CROCK POT SPAGHETTI & MEATBALLS {ALL-IN-ONE}

CROCK POT SPAGHETTI & MEATBALLS {ALL-IN-ONE}

PREP TIME 10 mins
COOK TIME 5 hours
TOTAL TIME 5 hours 10 mins

Author: The Country Cook
Serves: 4-6

INGREDIENTS

1 lb. (16 oz.) box spaghetti
1 (24 oz) jar spaghetti sauce
4 cups water (vegetable or beef broth)
26 oz. (24 count) frozen meatballs
olive oil
Optional sauce ingredients:
1½ tsp. Italian seasoning
1½ tsp. minced garlic
1½ tsp. dried basil (or 2-3 leaves, fresh basil, torn)

INSTRUCTIONS

Spray the inside of your slow cooker (crock pot) with nonstick cooking spray. Or coat it with a bit of olive oil.
Then add in all of the spaghetti noodles.
Drizzle a couple of tablespoons of olive oil over the noodles and ensure they are all coated (as best as possible.)
Then pour in the jarred sauce.
Next, add 4 cups of water.
Give the spaghetti and sauce a gentle stir to coat the spaghetti noodles and to keep them from sticking together.
Now, this next part is completely optional. If you have the ingredients, go for it, if not - no big deal!
Add in minced garlic, Italian seasoning, and basil.
Then top with frozen meatballs. No need to stir these in. Just put them right on top.
Cover and cook on low for about 5 hours.

NOTES
If you need to "revive" it a bit, just sprinkle a bit of water or broth to the mix and stir before serving. try using vegetable broth or beef broth for a kick of flavor.

if you are going to be letting this stay warm after it is cooked, add about ½ cup more liquid to the sauce to keep it moist.

From http://www.thecountrycook.net/2015/05/crock-pot-spaghetti-meatballs-all-in-one.html

Bacon Spaghetti

Originally this was a what do I have in the house to feed these kids recipe from Sheila. I have modified it with more bacon (of course).

Original
1/4 lb bacon
1 chopped onion
1 can tomato soup
1 can tomato sauce
Ground pepper

Pull bacon apart with forks while frying. Add onion, cook till bacon is crispy. Add Tomato soup and sauce. Grind pepper till you sneeze.

Soft cook spaghetti to Franco American texture. Add noodles to sauce to give really wet texture.

Modified

1 lb bacon
1 chopped large onion
1 can condensed tomato soup
1 15 oz. can tomato sauce, pureed, chopped tomatoes, or whatever red sauce is available. I like the petite diced but have even used spaghetti sauce in a pinch.
Ground pepper

Cut bacon into little pieces with scissors and start frying. (I have also started the bacon in the oven to save time while I chopped the onion.) Add onion. cook till bacon is crispy. Leave a good amount of fat in pan to emulsify with the tomato mixture/ Add tomato soup, sauce, tomatoes and mix well.

Grind pepper till you sneeze or less if you have non pepper lovers. Serve pepper grinder at table.

Soft cook spaghetti to Franco American texture. Add noodles to sauce to give really wet texture.

Note: we have used a grater for onions or white pepper to fool whomever needed it. At times it has been onion powder for the savages who are anti onion but the real deal is the best.

This is great reheated but don't try to cook the bacon ahead and then start cooking again. It just doesn't work out.

Tossed Chicken Piccata

Found here http://www.zillihospitalitygroup.com/tossed-chicken-piccata/

Tossed Chicken Piccata
Ingredients: 4 Servings

2 Tbsp. Olive oil (dived by half)
1 1/3 pounds chicken breast, cut into 1 inch pieces
Salt and pepper
2 Tbsp. butter
5 Garlic cloves, chopped
2 shallots, chopped
2 Tbsp. all purpose flour
½ cup White wine
1 lemon , juiced
1 cup chicken broth
3 Tbsp. drained capers
¼ cup flat parsley chopped
1 pound cooked penne pasta (al dente)
Chopped chives for garnish

Directions:

Heat a heavy bottom skillet over medium High heat, Add a tablespoon of olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all around. Reduce heat to medium. Add the other tablespoon oil and tablespoon butter, garlic, and shallots to the skillet. Saute for three minutes. Add flour and cook for two minutes. Whisk in wine and reduce the liquid for one minute. Whisk lemon juice and broth into sauce, Stir in capers and parsley. When the liquid becomes bubbly, add remaining tbsp. butter. Cook for 2 more minutes. Toss cooked pasta with the chicken and sauce, adjust seasoning with salt and pepper. Serve and top with chopped chives.

Italian Penne Pasta With Meatballs And Mushrooms

from http://grandmotherskitchen.org/recipes/italian-penne-pasta-with-meatballs-and-mushrooms.html
Ingredients


 2 pounds lean ground turkey
1 cup panko breadcrumbs
¼ cup finely chopped carrots
¼ cup finely chopped zucchini
¼ cup finely chopped onion
2 large eggs
2 Tablespoons dried oregano (or mixed herbs)
1 Tablespoon coarse sea salt
2 Tablespoons olive oil
3/4 cup chicken broth (canned or homemade)

Sauce
3 cups sliced button mushrooms
3 Tablespoons butter, divided
1/2 cup all purpose flour
2 1/2 cups chicken stock
1/2 cup cream
4 Tablespoons grated parmesan cheese
salt and pepper to taste
454 gram (16 ounce) penne pasta
fresh Basil for garnish



Directions


Meatballs

In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, mixed herb/oregano seasoning, and salt. Combine well; form into 1-inch balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes. Add cup ½ chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed.

Cook the penne pasta as instruction on box.

Sauce

Sauté mushrooms in 1 tablespoon butter until they lose their moisture and begin to brown (about 10-12 minutes) set aside. In a saucepan cook 2 tablespoons butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color. Whisk in chicken stock, stirring until the mixture thickens. Lower heat and simmer for about 10 minutes. Add in the cream, and Parmesan cheese ; whisk until combined, then add in sautéed mushrooms; simmer foradditional 5-7 minutes, or until the sauce coats the back of the spoon. Season with salt and pepper.

Serve hot over penne with meatballs.

Rigatoni Pasta Pie

 Rigatoni Pasta Pie:

1 lb rigatoni pasta
1 lb ground beef
2 garlic cloves (minced)
1/4 teaspoon fresh ground pepper
1 small jar of spaghetti sauce
salt
1 cup finely grated Parmesan cheese
2 cups grated mozzarella cheese
4oz cream cheese
15oz ricotta cheese
2 eggs
1 tsp basil
1 tsp oregano
1 cup onion
spring form pan

DIRECTIONS:

Boil the noodles according to the directions on the box. Stop cooking when they're still very firm and avoid stirring so they do not fall apart. Once done, drain and run cold water over so they are cool enough to handle. You can add a little bit of oil if they start to stick.

Brown the ground beef and drain excess grease. Add chopped onion and garlic. After about 5 minutes add cream cheese and stir until melted. Add spaghetti sauce next.

Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano and 2 eggs until smooth. Set aside.

Tightly pack pasta into pan, standing each piece on end. Use cooking spray on the bottom of the spring form pan first to avoid sticking.

Put a zip lock bag inside a tall glass and fill the bag with the cheese mixture. Close the bag and snip the corner of the bag and pipe a small amount into each noodle. After piping, pour the red sauce over the whole top and push down as much as possible.

Top with 2 cups of mozzarella cheese. (Recipe calls for 2 cups but you could use low fat or skim to cut calories.) Bake at 350 for 20 minutes and then broil until the cheese turns bubbly.

CHICKEN MARSALA WITH MUSHROOMS

CHICKEN MARSALA WITH MUSHROOMS

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon Italian seasoning
2 cloves minced garlic
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine (or use extra 1/2 cup chicken broth)
½ cup low sodium chicken broth
1/2 cup heavy cream

In shallow bowl, mix flour, salt, pepper, dried thyme and Italian seasoning. Dredge both sides of chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown on both sides. Remove from pan. Add minced garlic and mushrooms to the pan and cook for about two minutes.

Pour in wine and de-glaze the pan. Let the wine reduce a little bit then add chicken broth and cream, stir and simmer for about 10 minutes. Add chicken back to the pan, cook until chicken is done. Serve with mashed potatoes and steamed broccoli on the side.

or the Guy Fieri version found here:
http://www.parade.com/225992/parade/guy-fieris-chicken-marsala-with-mushrooms/

Chicken Marsala with Mushrooms

SERVES 4
ACTIVE TIME 25 min.
TOTAL TIME 1 hr.

INGREDIENTS

One 4 to 5- lb chicken (organic and free rangeif possible), cut into 10 pieces
Kosher salt and freshly ground black pepper
3 Tbsp canola or vegetable oil
4 cups sliced white button mushrooms
2 cloves garlic, minced
½ medium onion, finely diced
1 Tbsp tomato paste
3 sprigs fresh thyme
1 cup dry marsala
1½ cups low-sodium chicken broth
4 Tbsp unsalted butter, if possible), cut into 10 pieces chilled, cut into cubes
Kosher salt and freshly ground black pepper
Juice of ½ lemon
2 to 3 Tbsp chopped fresh Italian parsley
Chardonnay, for serving

DIRECTIONS

Preheat the oven to 375°F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.

Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.

Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay

Spaghetti Carbonara

From http://www.parents.com/recipe/pasta/spaghetti-carbonara/

Ingredients
 1 pound spaghetti
 8 ounces pancetta or 8 slices thick-cut bacon, diced
 2 large eggs
 2 large egg yolks
 1 1/4 cups (5 ounces) freshly grated Pecorino Romano cheese
 Salt and freshly ground black pepper, to taste

Make It

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until al dente. 

2. While the pasta is cooking, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 6 minutes. Remove all but 1 tablespoon of the fat.

3. Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta to the skillet of pancetta and toss to combine.

4. In a large bowl, whisk the eggs with the egg yolks. Turn off the heat under the skillet, add the eggs and 1 cup of the cheese, and toss thoroughly to combine. Add the reserved pasta water as needed to thin the sauce to the desired consistency. Season with salt and a generous amount of black pepper.

5. Serve immediately with the remaining 1/4 cup cheese sprinkled on top.

 Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal.(kcal): 250, Fat, total(g): 17, chol.(mg): 174, sat. fat(g): 8, carb.(g): 58, fiber(g): 2, pro.(g): 25, sodium(mg): 801, Percent Daily Values are based on a 2,000 calorie diet.

Creamy Straw and Hay Fettuccine

From http://www.parents.com/recipe/pasta/creamy-straw-and-hay-fettuccine/

Ingredients

 12 ounces each regular and spinach fettuccine
 2 tablespoons extra-virgin olive oil 1
 8 ounce package sliced white mushrooms
 1 1/2 cups heavy cream
 1 10 ounce box frozen tiny peas, thawed 
 1/4 cup sun-dried tomatoes in oil, drained and cut into thin strips
 1/4 pound prosciutto, cut into thin strips
 1 teaspoon salt
 1/4 teaspoon ground nutmeg
 1/4 teaspoon black pepper
 1/4 cup grated Parmesan cheese
 Shredded Parmesan cheese, optional
 Fresh herbs, for garnish, optional

Make It

1. Cook pasta following package directions. Drain well.

2. While pasta is cooking, heat oil in large skillet over medium-high heat. Add mushrooms; saute for 10 minutes.

3. Stir in cream, peas, sun-dried tomatoes, prosciutto, salt, nutmeg and pepper. Bring to a simmer. Stir in 1/4 cup grated Parmesan cheese.

4. Toss cooked pasta with sauce. If desired, sprinkle with additional cheese and garnish with herbs. 

Nutrition Facts Servings Per Recipe: 10; Amount Per Serving: cal.(kcal): 428, Fat, total(g): 21, chol.(mg): 59, sat. fat(g): 10, carb.(g): 59, fiber(g): 4, pro.(g): 15, sodium(mg): 681, Percent Daily Values are based on a 2,000 calorie diet.

Pasta Fagioli with Sausage

http://www.parents.com/recipe/pasta/pasta-fagioli-with-sausage/

 Ingredients
 2 tablespoons extra-virgin olive oil
 1/2 pound sweet Italian sausage, casings removed
 3 cloves garlic, thinly sliced
 3 large chicken bouillon cubes, dissolved in 6 cups hot water
 1 can (28 ounces) crushed tomatoes
 1 teaspoon dried Italian seasoning
 1/4 teaspoon onion salt
 1/4 teaspoon black pepper
 1 pound ditalini pasta
 2 cans (19 ounces each) cannellini beans, drained and rinsed
 1/2 cup shredded Parmesan cheese

Make It

1. In large saucepan, heat oil over medium-high heat. Crumble sausage into saucepan; cook, stirring occasionally, about 5 minutes or until no longer pink. Add garlic; cook for 1 minute.

 2. Add dissolved bouillon cubes, tomatoes, Italian seasoning, onion salt and pepper. Bring to a boil over high heat. Stir in pasta. Reduce heat; simmer, stirring occasionally, for 10 to 11 minutes or until pasta is tender.

 3. Stir in beans; cook about 1 minute or until beans are heated through. Serve immediately with cheese. 

Nutrition Facts Servings Per Recipe: 8; Amount Per Serving: cal.(kcal): 439, Fat, total(g): 14, chol.(mg): 22, sat. fat(g): 4, carb.(g): 60, fiber(g): 6, pro.(g): 16, sodium(mg): 1239, Percent Daily Values are based on a 2,000 calorie diet.

Meatballs & Gravy

http://www.parents.com/recipe/meat/meatballs-gravy/

Ingredients
 1 1/4 pounds lean ground beef
 1 egg, lightly beaten
 1/3 cup unseasoned bread crumbs
 1/2 teaspoon garlic salt
 1 teaspoon Italian seasoning
 1/2 teaspoon black pepper
 1 tablespoon olive oil
 1 small onion, halved and thinly sliced
 1 cup sliced mushrooms
 2 tablespoons all-purpose flour
 1 14 1/2 ounce can beef broth
 1/4 teaspoon ground nutmeg
 Cooked noodles and steamed spinach for serving

Make It

1. Heat oven to 350 degrees F. Place a rack on a baking sheet and coat with nonstick cooking spray.

 2. In a large bowl, mix ground beef, egg, bread crumbs, garlic salt, 1/2 teaspoon of the Italian seasoning and 1/4 teaspoon of the black pepper. Form into 40 meatballs, about 1 level tablespoon each. Place on prepared rack over baking sheet.

 3. Bake meatballs at 350 degrees F for 20 minutes.

 4. Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms and cook 6 to 7 minutes, stirring occasionally or until lightly browned. Sprinkle flour over the mixture, stir and cook 1 minute. Gradually stir in beef broth until the flour is completely incorporated into the liquid. Bring to a simmer. Stir in the remaining 1/2 teaspoon Italian seasoning, 1/4 teaspoon pepper and the nutmeg. 

5. Add meatballs to the skillet and reduce heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally. Serve with buttered egg noodles and steamed spinach.

 Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 280, Fat, total(g): 11, chol.(mg): 123, sat. fat(g): 4, carb.(g): 13, fiber(g): 1, pro.(g): 30, sodium(mg): 849, Percent Daily Values are based on a 2,000 calorie diet.

Penne Pesto with Chicken

From: http://www.parents.com/recipe/chicken/penne-pesto-with-chicken/

Ingredients
1 large bunch broccoli rabe, trimmed slightly and cut into 1-1/2 inch pieces 
1 box (16 ounces) penne pasta
2 cloves garlic, peeled and sliced
1 package (9 ounces) fully cooked grilled chicken strips cut into bite-size pieces
1 container (7 ounces) Buitoni Reduced-Fat Basil Pesto

Make It

1. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook 3 minutes. Scoop into bowl with a slotted spoon and add pasta to boiling water. Cook 9 minutes.

2. Meanwhile, drain water from broccoli rabe. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook 2 minutes. Stir in broccoli rabe; cook 3 minutes more. Season with 1/8 teaspoon salt and 1/4 teaspoon pepper.

3. Drain pasta. Stir chicken, pasta and pesto into skillet. Cook 2 minutes to heat through. Serve warm. 

Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal.(kcal): 530, Fat, total(g): 17, chol.(mg): 32, sat. fat(g): 3, carb.(g): 67, fiber(g): 3, pro.(g): 28, sodium(mg): 675, Percent Daily Values are based on a 2,000 calorie diet.