Mom's Lasagna

1 lb Lasagna noodles 

4 C Meat sauce (recipe follows)

Salt and Pepper to taste

24 oz Carton cottage cheese 

*1 lb Mozzarella Cheese

2 eggs 

4 Tbs Parmesan Cheese (optional)

Start by making meat sauce, (recipe below). While the meat sauce is simmering prepare the other ingredients. Set the lasagna noodles to boil for 10 minutes in 6 qts. salted water. While they are boiling mix eggs and cottage cheese. Season to taste with salt and pepper. When noodles are al dente (done but not mushy) don't drain but add enough cold water until noodles can be handled. Grease a 9 X 13 inch baking dish. If you follow the recipe this is what the recipe says to do next: Layer noodles, then meat sauce, cottage cheese mixture, sliced mozarella, sprinkle with Parmesan, then noodles, meat sauce. . . until all ingredients are used. This is how I do it: I usually grate the mozzarella and cheddar or colby cheese and mix it with the cottage cheese mixture. I then add the meat mixture to the cheese mixture, reserving just enough cheese to put on top the last few minutes of cooking. I start with a little of the meat sauce in the bottom of the 9 X 13 pan so that the noodles don't stick. Layer 3 or 4 noodles in the pan overlapping just a little. Pour some of the meat, cottage cheese, cheese mixture, sprinkle on some Parmesan (I have made it without Parmesan) layer more noodles, more sauce etc. . . I usually get 3 layers of noodles and end with the meat mixture on top. That way the noodles don't get crunchy. Bake at 350° for 30-40 minutes until it is bubbly. Add the reserved cheese. Return to oven and bake just until cheese is melted. It cuts better and isn't as soupy if you let it set for several minutes before serving.

* I use a mixture of Mozzarella and mild cheddar. The more cheese the “bedder.”  

Meat Sauce:

(Just to let you know it is easier to use canned sauce like Prego. Just dump it in with the meat and you are done. But, the homemade stuff tastes sooo good.)

1 large onion   

1 lb. Hamburger

1/4 C chopped parsley     

1 lrg can tomatoes

1 clove garlic, minced    

1 tsp salt

1 grated carrot (I add more because I like the sweet taste the carrot gives)   

1/4 tsp pepper

1 tsp basil (if using fresh, saute with the other vegetables)    

6 oz can tomato paste

1/4 vegetable oil   

12 oz. Water

Saute onion, parsley, garlic and carrot in oil. Add meat and brown. Drain off most of grease. Add rest of ingredients and simmer 1 hour. *You can use garlic powder or puree and the parsley does not have to be fresh. I have really played with this recipe and add spices to my taste. SERVES: 8-12

2 C flour 

1-2 tsp salt 

3 egg yolks & 1 egg, beaten 

1/4- ½ C water

In a bowl mix flour and salt. Make a well in the mixture. Mix yolks, egg and water. Add the egg mixture to the flour mixture 1 Tbs at a time until a ball is formed. Knead dough until smooth 5-10 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

8 ounces spaghetti

2 large eggs

1/2 cup freshly grated Parmesan

4 slices bacon, diced (you can use pre-cooked bacon bits to save time)

4 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves (dried works too)

In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.  In a small bowl, whisk together eggs and Parmesan; set aside.  Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.  Stir in garlic until fragrant, about 1 minute. Reduce heat to low.  Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.  Serve immediately, garnished with parsley, if desired.

2 Tbs olive oil  

2 Tbs chopped parsley   

1 (8 oz) can tomato sauce

1 yellow onion, chopped  

Salt & pepper to taste   

1/4 tsp ground cinnamon

1 clove garlic, finely chopped  

2 tsp oregano  

pinch of ground allspice

5 very ripe tomatoes, chopped (4 ½ C)  

1 C water 

Heat a large frying pan and add the olive oil. Saute the onion and garlic until clear. Add the tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, about 25 minutes. Add remaining ingredients and cook an additional 20 minutes. NOTE: This sauce will keep well in the refrigerator for several days.

12 oz Rotini pasta, uncooked 

1 tsp basil leaves

2 medium zucchini, coarsely chopped (about 2 cups) 

½ C fresh Parmesan cheese, grated

2 garlic cloves, pressed 

2 C shredded mozzarella cheese

48 oz jar spaghetti sauce 

Preheat oven to 375°. Cook pasta according to package directions; drain. In bowl, mix zucchini, garlic spaghetti sauce and basil. In greased 9 X 13-inch pan, layer one-third of the spaghetti sauce mixture, half of the pasta, one-third of the spaghetti sauce mixture and half of each of the cheeses. Repeat layers with the remaining pasta, sauce and cheeses; cover with aluminum foil. Bake 45 minutes. Uncover; continue baking 5 minutes. Serve with toasted garlic bread, if desired. Yield 8 servings

Savory Pasta

8 C water   

½ lb pasta or noodles

4 tsp bouillon granules or 4 cubes (chicken, beef or vegetable flavor)*

In a large saucepan, bring water and bouillon to a boil. Add pasta or noodles; cook as package directs. *Vegetables or cooked meat can also be added as desired.

Pesto Pasta

1 pkg 8 oz spiral pasta  

1/4 C grated Parmesan cheese  

1/8 tsp ground nutmeg

1/3 C minced fresh basil 

½ tsp salt 

1/3 C olive or vegetable oil

1/4 C minced fresh parsley 

1 garlic clove, quartered 

Cook pasta according to package directions. Meanwhile, in a blender or food processor, place the rest of the ingredients except oil. Cover and process on low for 1 minute or until very finely chopped. While processing, gradually add oil in a steady stream. Drain pasta; top with pesto and toss to coat.  Yield: 6 servings

Quick Macaroni and Cheese

Cook macaroni-add chopped onion, Velveeta cheese chunks, salt, pepper and one can Cream of mushroom soup. Bake at 350° for 20-25 minutes.

 Baked Macaroni and Cheese -- Better Homes and Gardens Version

8 oz pkg macaroni 

3 Tbs flour 

2 C milk 

½ lb grated American cheese

3 Tbs butter salt and pepper 

1 C dry bread crumbs 

Cook macaroni in boiling, salted water until tender; drain and rinse. Make white sauce of butter, flour, milk and seasonings; add 2/3 of cheese; stir until melted. Pour over macaroni in greased baking dish. Sprinkle remaining cheese and crumbs over top. Bake in 350° oven for 30 minutes. Serves 6 

Macaroni & Cheese

1 ½ C Macaroni  

Chopped onion (optional) 

Mushroom soup

Salted water  

Velveeta cheese, cubed 

Cook the macaroni in salted water. When tender rinse in warm water. Put in a casserole dish and add onion, Velveeta cheese, and mushroom soup. Bake at 350 about 20-25 minutes.

Bacon Cheeseburger Pasta

8 oz uncooked tube or spiral pasta 

1 can (10 3/4 oz) tomato soup, undiluted

1 lb ground beef 

1 C shredded cheddar cheese

6 bacon strips, diced before cooking 

*Barbecue sauce & prepared mustard, optional

Cook pasta according to package directions. Mean while cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove to paper towels. Discard drippings. Drain pasta; add to the skillet. Add soup, beef and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted. *Serve with barbecue sauce and mustard if desired.  Yield: 4-6 Servings

8 ounces uncooked spaghetti  

1 can (14-1/2 ounces) diced tomatoes, undrained

½ pound bacon strips, chopped  

1 can (8 ounces) tomato sauce

1 medium onion, chopped 

* Frozen Peas (if desired)

Preheat oven to 350°. Cook spaghetti according to package directions for al dente. In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil. Drain spaghetti; transfer to a greased 11x7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly.  4 servings

12 lasagna noodles 

26 oz jar spaghetti sauce or make your own (Mom's Lasagna has a great sauce recipe)  

1 lb ground beef 

15 oz ricotta cheese or cottage cheese

1 C onions, chopped 

1 1/4 C shredded mozzarella cheese, divided

2 cloves garlic, minced 

½ C grated Parmesan cheese

Preheat oven to 350°. Coat a 9 X 13 inch baking dish with cooking spray. Cook the noodles according to package directions. Drain. Lay the noodles flat on waxed paper. (Cook the beef, onion and garlic in a medium skillet, stirring occasionally, until meat is browned and crumbly. Drain. Add pasta sauce; bring to a boil over medium high heat. OR prepare the meat sauce for Mom’s Baked Lasagna.) Spread 2 C sauce mixture in the prepared baking dish. Mix the ricotta or cottage cheese with one cup of the mozzarella cheese. Spread about 3 tablespoons of the cheese mixture evenly over each lasagna noodle. Roll up the noodles tightly. Place seam side down over the sauce in the baking dish. Spoon the remaining sauce over the rolls. Sprinkle with the Parmesan. Bake the rolls until heated through and bubbly, about 30 minutes. Sprinkle with the remaining mozzarella. Let stand for 5 minutes before serving. Serve with garlic bread and a green salad.

1 ½ lb ground beef, browned, drained 

½ tsp pepper   

14 large manicotti shells

½ C chopped raw or 1 Tbs minced, dry onion 

½ tsp salt

2 eggs 1/4 tsp dry minced garlic

1 ½ C shredded mozzarella cheese 

7 ½ C spaghetti sauce about 4 (15 oz) jars

3 slices diced dry bread soaked in ½ C milk 

½ C Grated Parmesan cheese 

1 Tbs dry parsley 

1 -1 ½ lb mozzarella cheese, sliced'

In a large bowl mix first 6 ingredients. (Make sure bread has been soaked in milk before adding to other ingredients. Add parsley, pepper, salt, garlic and ½ cup sauce and Parmesan cheese. Mix well. Fill raw manicotti shells. If you cook this all at once, put 2 cups sauce in a 12 X 17 X 2-inch baking pan or 1 cup sauce in each of 2 1 quart baking dishes. Put filled manicotti in pans, leaving space for them to expand, and pour the remaining sauce over the top of the manicotti and cover with aluminum foil. Freeze what you do not need before baking. To bake cook in a 350° oven for 30 minutes. Uncover and put 2 X 2-inch slices of mozzarella cheese on top and sprinkle Parmesan cheese over that. Bake 10 minutes more or until tender. Serve hot.  Makes 14 large manicotti 

2 Tbs oil 

4 ½ oz sliced mushrooms, undrained  

1/4 C fresh parsley

1 medium onion, chopped 

3 cloves garlic, minced   

1 lb riagaoni

1 small green pepper, diced 

1 bay leaf   

2 Tbs butter or marg.

28 oz can tomatoes, cut up 

2 tsp sugar 

2 eggs, beaten 

8 oz can tomato sauce 

1 tsp dried oregano   

15 oz ricotta cheese

8 oz can tomato paste 

1 ½ tsp salt 

½ C Parmesan cheese

3/4 C water 

1/4 tsp pepper + Parmesan cheese

In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.  Yield: 8-10 servings 

1 onion, chopped  

1 Tbs sugar   

1 clove garlic, minced 

3 Tbs fat  

1 bay leaf   

½ C milk 

No. 2 can (2 ½ C) tomatoes  

3/4 lb ground beef   

2 well-beaten eggs 

2 6 oz cans tomato paste 

1/4 lb ground pork   

salt and pepper 

2 C water  

1 C fine, dry bread crumbs   

8 oz pkg long spaghetti, cooked

1 tsp salt  

½ C grated Parmesan cheese 

½ tsp pepper  

1 sprig parsley, chopped 

Brown onion in hot fat; add tomatoes, tomato paste, water and seasonings. Cook slowly for 1 hour. Combine remaining ingredients, except spaghetti; mix thoroughly. Form in small balls; brown in hot fat. Add to sauce and cook over low heat 15 minutes. Serve over spaghetti. Serves 6

Classic Fettuccine Alfredo Sauce

6 Tbs *unsalted butter 

Generous dash ground white pepper 

2 Tbs chopped parsley

2/3 C heavy whipping cream   

Generous dash ground nutmeg 

Garnish/ parsley sprig

½ tsp *salt 

1 C freshly grated Parmesan cheese (3 oz)

*Note before you start: This sauce tends to be on the salty side because of the salt in the Parmesan cheese. You may not want to add any salt. Taste sauce after you have added and melted the cheese and add salt then, if desired. If you choose to use salted butter definitely DO NOT add any additional salt.

Place butter and cream in a large, heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir 2 minutes more. Add pepper and nutmeg. Remove from heat. Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to completely blend cheese if necessary. (Do not let sauce bubble or cheese will become lumpy and tough.) Taste and add salt, if needed, and taste after each small addition.

Alfredo Sauce -- Olive Garden Style

1 quart heavy cream 

4 oz cream cheese  

2 tsp garlic powder or 2 cloves, minced

2 sticks butter 

1 ½ C fresh Parmesan cheese  

Pepper to taste

Combine cream, butter and cream cheese in a large saucepan. Simmer until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer for 15-20 minutes on low. Add milk as needed to thin sauce. Serve with bowtie or other pasta. Also good served with cooked chicken breasts. 12 servings

8-12 oz angel hair pasta  

1 Tbs cornstarch   

1 ½ C milk 

2 garlic cloves, minced  

1/4 tsp garlic salt   

4 oz cream cheese, cubed 

2 Tbs olive or vegetable oil  

1/4 tsp pepper   

1/4 C grated Parmesan cheese, fresh

2 Tbs flour  

1/4 tsp dried basil   

1/3-1/2 C diced fully cooked ham, optional

Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until lightly browned. Stir in the flour, cornstarch, garlic salt, pepper and basil until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; whisk in cream cheese and Parmesan cheese until smooth. Add ham if desired; heat through. Drain pasta; add to sauce and toss to coat.  Yield: 4-6 servings 

2-3 chicken breast, bone and skin removed 

1 pint heavy cream (no substitutes)

½ to 1 lb fettuccine noodles, cooked 

1-2 tsp garlic powder or 2 cloves garlic, minced

½ cup butter (no substitutes)

a few springs of fresh parsley, chopped

2 Tbl cream cheese 

salt and pepper, enough to taste

2/3 – 3/4 C FRESH Parmesan cheese, grated (FRESH)

Cook the chicken breasts by wrapping each one in foil, sealing the edges tight and baking on a cookie sheet at 25 minutes or so or until they're done. Cooking your chicken this way keeps the chickens natural juices in so that you end up with a piece of chicken that is moist and flavorful with very little effort. Once your chicken is fully cooked, cut into chunks of whatever size your family prefers.

While the chicken is cooking, start your pasta and cook according to the directions on the package.

While the pasta is cooking, (see where we're going here? Everything needs to be going all at the same time so that it all gets done around the same time), melt the butter for the sauce in a medium saucepan over MEDIUM. When your butter is melted add the 2 tablespoons of cream cheese and whisk it around the pan until it's all creamy too. Slowly whisk in the heavy cream. Add in the garlic powder, parsley and a pinch or three of salt & pepper and keep whisk gently. Bring to a simmer and let simmer for 25 minutes. If you need to reduce your heat, do so. You don't want it getting to a full rolling boil. This will burn VERY quickly if you let Whisk often, almost constantly. Don't walk away, stand there and watch the sauce take shape. Remove from heat and stir in the grated cheese. Taste and adjust seasonings as needed. Plate the fettuccine noodles first. Top the noodles with a generous serving of chicken breast. Ladle your alfredo sauce over the top. Garnish with a bit of parmesan cheese and serve hot!

Your sauce may be thin when you get done. That is okay. It WILL thicken up a bit as it cools.

Four-Cheese Chicken Fettuccine

8 oz uncooked fettuccine  

1/4 tsp garlic powder

1 can (10-3/4 oz) cream of mushroom soup, undiluted  

3/4 C grated Parmesan cheese

1 package (8 oz) cream cheese, cubed  

½ C shredded part-skim mozzarella cheese

1 jar (4-1/2 oz) sliced mushrooms, drained  

½ C shredded Swiss cheese

1 C heavy whipping cream  

2-½ C cubed cooked chicken

½ C butter

TOPPING:

1/3 C seasoned bread crumbs  

2 Tbs butter, melted  

1-2 Tbs grated Parmesan cheese

Cook fettuccine according to package directions.  Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.  6-8 servings

Fettuccini With Bacon And Peas

½ C butter 

1 ½ C shipping cream 

1 lb fettuccini

1 small onion, minced 

½ lb bacon, cooked crisp & crumbled  

salt and pepper

1 clove garlic, minced 

1 ½ C fresh Parmesan, grated

½ lb mushrooms, sliced 

½ pkg frozen peas

Cook fettuccini noodles according to package directions. Drain and set aside. In a heavy skillet, melt butter and saute onions and garlic. Add mushrooms. Saute 3 minutes more. Add cream. Cook 2 minutes. Stir in peas. Cook 1 minute more. Pour over futtuccini. Add cheese. Toss lightly. Season with salt and pepper and serve.

1 lb chicken breasts, cut in 1 inch pieces 

2 1/4 C water  

2 C uncooked corkscrew pasta

1 Tbs vegetable oil 

½ tsp dried basil  

1 can cream of mushroom soup 

2 C frozen vegetable (broccoli, cauliflower, carrots)

Parmesan Cheese

In a skillet brown the chicken in hot oil. Cook until almost done. Remove and set aside. Add soup, water, basil and vegetables. Heat to a boil. Add uncooked pasta. Cook over medium heat for 10 minutes, stirring often. Add browned chicken. Cook 5 minutes or until pasta is done, stirring often. Make sure chicken is completely cooked through. Serve with grated Parmesan cheese.

9 oz pkg linguini  

1 Tbs olive or vegetable oil

26 oz jar spaghetti sauce   

4 oz can mushrooms

1 lb boneless, skinless chicken breast halves, cut into ½-inch strips 

½ C heavy whipping cream

Cook linguini according to package directions; drain and keep warm. Heat oil in large, nonstick skillet over medium-high heat. Add chicken. Cook for 4-5 minutes or until no longer pink. Remove from skillet. Pour sauce into same skillet. Cook until heated through (do not boil). Add cream chicken and mushrooms. Cook, stirring occasionally for 2-3 minutes or until heated through. Toss with pasta. Sprinkle with Parmesan cheese and chopped fresh parsley, if desired. Yield 4

Oriental Style Pasta salad

1/3 C miracle whip  

2 Tbsp lite soy sauce  

1 (8 oz. can) pineapple tidbits, drained  

1 small green onion, sliced

Cooked ham, cut into strips 

Sesame seeds, toasted

1/4 lb linguine, cooked  

1 green or red pepper, cut into strips

Mix miracle whip and soy sauce in large bowl. Add remaining ingredients; toss to coat. Top with onions and sesame seeds if desired.

Simple Summer Pasta Salad

3 C cooked macaroni  

1 C sweet grapes, halved 

3/4 C mayonnaise

1 C chicken, cooked and diced 

1 C celery, sliced salt and pepper, to taste

Combine and chill. Serves: 6-8

Valley Fresh Chicken Pasta Salad

8 oz uncooked spiral-shaped pasta  

1 C fresh quartered strawberries  

1 C poppy seed dressing

1 10 oz can chicken  

½ C fresh blueberries fresh spinach leaves

1/4 red onion, diced  

1 C fresh cubed pineapple  

toasted pecans (garnish)

Prepare pasta as package directs. Rinse under cold water and drain well. Toss pasta with next 6 ingredients. Serve salad over a bed of fresh spinach and garnish with toasted pecans.

Pasta with Broccoli Alla Romana

1 ( 16 oz pkg) spaghetti 

2 garlic cloves, minced 

½ C Parmesan cheese, grated

4 pieces bacon 

1 (24-26 oz jar) spaghetti sauce

1 C onion, chopped 

2 C fresh broccoli florets

Cook, bacon in large skillet until crisp; drain thoroughly. Crumble bacon; return to skillet. Add onion and garlic; cook over medium heat for 3 minutes, stirring occasionally. Stir in spaghetti sauce; heat to boiling. Reduce heat; cook 5 minutes. Meanwhile, cook pasta according to package directions, adding broccoli to pasta cooking water during last 3 minutes. Drain pasta and broccoli well; toss with hot sauce. Sprinkle with cheese.

Quick Lemon Pasta And Broccoli (So Good)

1 lb fettucine or linguine 

3 Tbs unsalted butter    

salt and pepper, to taste 

2 Tbs olive oil, divided 

1/4 C lemon juice  

1 onion, finely chopped 

2 Tbs lemon zest (about 3 lemons)  

3 garlic cloves, minced  

3/4 C heavy cream or crema Mexicana 

4-5 C broccoli florets (substitute peas for broccoli for  a different twist.)

½ C freshly grated Parmesan cheese

*½ tsp crushed red pepper flakes 

**almonds, sliced or slivered

Break the broccoli into bite size florets. Bring a large pot of salted water to boil. Add the pasta to cook. As it cooks you can prepare the other ingredients but keep an eye on the pasta so you do not overcook it. You will also want to add the broccoli florets to the pasta in the last few minutes of the pasta cooking. Heat 1 tablespoon olive oil in a medium skillet. Saute onion until soft, add garlic and saute additional minute. *If you want a bit more spice you can add crushed red pepper flakes to saute with the garlic. Add the butter, lemon juice, lemon zest and heavy cream or crema Mexican. (Found with the sour cream in the grocery store). Heat through. Remove from heat. Check pasta. If it is time to add the broccoli, do so. If the pasta is already cooked to desired doneness then remove the pasta to a bowl and keep warm. Reserve the water to cook the broccoli in. Cook the broccoli to tender crisp. Place cream sauce mixture back on the stove. When broccoli is cooked add 1/4 cup of the pasta/broccoli liquid to the sauce. Drain the rest of the water off. Immediately add the pasta and broccoli to the sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add salt and pepper to taste. Sprinkle pasta with Parmesan. Serve more Parmesan on the side if desired. **Sliced or slivered almonds can also sprinkled on top with the Parmesan cheese.