Free Online Recipes

INGREIDENTS:

1 box vegetable pasta, cook as directed on box
2 lb. Oriental vegetables or mixed vegetables, cooked as directed
1 1/2 lb. cheddar cheese, sliced
1/2 lb. pepper cheese, sliced
1 1/2 Monterey Jack cheese, sliced
2 c. Mozzarella cheese
1 c. onions
1/2 c. olive oil
1/2 c. green pepper
2 tbsp. sugar
1 lb. mushrooms
Salt and pepper to taste
1/2 c. celery
1 clove garlic
1 (16 oz.) can tomato sauce or pasta

DIRECTIONS:

Cook pasta and vegetables. Set aside and let cool.

To make a red sauce, use last 9 ingredients; mix and cook slowly.

Spray Pam in 9 x 13 inch pan. Layer pasta, vegetables, cheese, and pour sauce over and repeat until you have three layers. On the very top, sprinkle Mozzarella cheese. This is best serve with garlic bread.

INGREDIENTS:

1/4 lb. sm. whole wheat pasta shapes such as leaves or rings
2 onions, peeled and chopped
1 tbsp. oil
1/4 lb. mushrooms, washed and chopped
1/2 lb. tomatoes, peeled and chopped
1 egg, beaten
1 c. grated Cheddar cheese
Freshly ground black pepper
Butter for greasing
A few whole wheat bread crumbs mixed with chopped parsley for topping

DIRECTIONS:

1. Preheat the oven to 375 degrees F. Grease an ovenproof dish.

2. Cook the pasta in a large saucepan until al dente. Drain.

3. While the pasta is cooking, saute the onions in the oil for 7 minute, then add the mushrooms and tomatoes and cook for a further 3 minutes.

4. Stir in the egg and stir over the heat for a moment or two longer until the egg begins to set. Remove from the heat and add the drained pasta, two-thirds of the cheese, and salt and pepper to taste.

INGREDIENTS:

8 oz. (2 c.) macaroni shells, cooked and drained
2 (6 1/2 oz.) cans tuna, drained and chunked
1/2 c. chopped celery
1/2 c. mayonnaise
1/2 c. milk
3 c. loosely packed parsley (1 bunch), thick stems removed
2/3 c. coarsely chopped green onions

DIRECTIONS:

In greased deep 2-quart baking dish toss shells, tuna and celery. In blender or food processor process mayonnaise, milk, parsley and green onions until smooth. Pour over tuna mixture; toss to coat. Bake in preheated 400 degree oven 15 minutes or until bubbly. Stir before serving. Makes 4 servings.

INGREDIENTS:

2 c. cooked elbow macaroni
1 1/2 c. cooked cubed chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. chopped onions
1 stick melted butter
1/4 c. milk
Salt & pepper to taste
1/2 c. green pepper, chopped
1 c. Velveeta cheese, cubed
1 1/2 c. crushed Ritz crackers

DIRECTIONS:

Mix all ingredients except crackers in large bowl. Put 1/2 of crushed crackers in bottom of 2 quart casserole dish. Put mixture on top, sprinkle the rest of remaining crackers on top. Bake at 350 degrees for 30-45 minutes or until onions and green peppers are soft. This is also very good with tuna or leftover turkey.

INGREDIENTS:

1 box shell macaroni
1 lb. hamburger
1 lg. jar spaghetti sauce
8 oz. grated cheddar cheese
8 oz. grated mozzarella cheese
1/2 c. chopped green pepper
1/2 c. chopped onion
1 c. mushrooms

DIRECTIONS:

Cook macaroni until tender. Brown hamburger. In 9 x 13 pan mix macaroni, hamburger, spaghetti sauce, peppers, onions and mushrooms. Sprinkle cheese over top. Bake at 350 degrees until cheese is melted and slightly brown.

Can be made ahead and reheated.

INGREDIENTS:

1 lb. mostaccioli noodles, cooked and drained
2 lb. ground beef
1 green pepper, chopped
2 cloves garlic, crushed
2 onions, diced
8 oz. mushrooms
1 tsp. Worcestershire sauce
1 lb. smoked sausage, sliced
1 (15 oz.) can tomato sauce
2 (6 oz.) cans tomato paste
12 oz. water
1 (16 oz.) can tomatoes, cup up
1 tsp. salt
1 tsp. rosemary
1 tsp. Italian seasoning
1 bay leaf
1 tsp. basil
1 tsp. oregano
1 tsp. sugar
8 oz. Mozzarella cheese
1/2 c. Parmesan cheese

DIRECTIONS:

Preheat oven to 350 degrees. Brown ground beef, add pepper, garlic and onion; saute and drain.

Saute mushrooms in Worcestershire, add to beef. Brown smoked sausage, drain on paper towel, add to beef. Set aside. Mix tomato sauce, paste, tomatoes, water, salt, sugar and remaining spices. Mix with meat mixture and simmer for 2 hours.

Add noodles to meat and sauce mixture. Place in casserole pan. Mix cheeses together and sprinkle over top. Bake for 30 minutes.

INGREDIENTS:

8 oz. (2 c.) macaroni shells, cooked and drained
2 (6 1/2 oz.) cans tuna, drained and chunked
1/2 c. chopped celery
1/2 c. mayonnaise
1/2 c. milk
3 lb. loosely packed parsley (1 bunch), thick stems removed
2/3 c. coarsely chopped green onions

DIRECTIONS:

In greased deep 2-quart baking dish toss shells, tuna and celery. In blender or food processor, process mayonnaise, milk, parsley and green onions until smooth. Pour over tuna mixture; toss to coat. Bake in preheated 400 degree oven for 15 minutes or until bubbly. Stir before serving. Makes 4 servings.

INGREDIENTS:

1 lb. Italian sausage, cut into 1/4? slices
1 jar (15 oz.) spaghetti sauce
8 oz. mostaccioli, cooked & drained
1/3 c. grated Parmesan cheese
1 pkg. (4 oz.) shredded mozzarella cheese

DIRECTIONS:

In skillet, brown sausage. Drain. In a greased 2 quart baking dish combine sausage, sauce, mostaccioli and Parmesan cheese. Top with mozzarella cheese. Bake at 350 degrees for 15-20 minutes or until heated through. 4-6 servings.

INGREDIENTS:

8oz. vermicelli, cooked
1 lb. turkey breakfast sausage
1 c. sliced fresh mushrooms
1 c. shopped onion
1 clove fresh garlic
1 (7 1/2 oz.) can tomatoes, cut up
1/2 of a 6 oz. can tomato paste
1/4 tsp. crushed red pepper
Non-stick cooking spray
1 c. shredded Mozzarella cheese
2 tbsp. grated Parmesan cheese

DIRECTIONS:

In a large skillet, cook turkey sausage, mushrooms, onion and garlic until meat is browned and onion is tender. Drain fat if necessary, Stir in undrained tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Spray a 9 inch quiche dish with cooking spray. Place half the vermicelli in the bottom of dish; top with half the Mozzarella and half the sausage mixture. Repeat layers. Cover loosely with foil. Bake at 350 degrees for 25 minutes. Top with Parmesan. Let stand 10 minutes. Cut into wedges.

INGREDIENTS:

3/4 lb. rigatoni
1 lb. ground pork
16 oz. ricotta cheese
1/2 c. parsley, chopped
2 tbsp. grated Parmesan cheese
1/2 tsp. basil
1 (32 oz.) jar spaghetti sauce
16 oz. Mozzarella cheese

DIRECTIONS:

Start water for macaroni, brown pork. Cook and drain macaroni. Drain off excess fat from pork. Add ricotta cheese to pork, mix. Add next three ingredients and half the sauce. Mix thoroughly with macaroni. Pour into 13 x 9 inch pan. Add remaining sauce, cover top of pasta. Sprinkle Mozzarella cheese over pasta and sauce. Cook at 350 degrees for half an hour. Enjoy!

Serve with salad and garlic bread.