Baked Pasta with Ricotta

1 package (16 oz) uncooked rigatoni or penne pasta

1 container (15 oz) ricotta cheese

2/3 cup grated Parmesan cheese

2 eggs, lightly beaten

1/2 t. salt

1/8 t. black pepper

2 jars (26 ounces each) marinara sauce, divided

3 cups (12 ounces) shredded mozzarella cheese, divided

Preheat oven to 375. Spray 13x9 baking pan with cooking spray. Cook rigatoni according to package directions; drain. Meanwhile, beat ricotta, Parmesan, eggs, salt and pepper in medium bowl until well blended. Spread 2 cups marinara sauce over bottom of prepared pan; spoon half of cooked pasta over sauce. Top with half of ricotta mixture and 1 cup mozzarella. Repeat layers of marinara sauce, pasta and ricotta mixture. Top with 1 cup mozzarella, remaining marinara sauce and 1 cup mozzarella. Cover with foil; bake about 1 hour or until bubbly. Uncover and bake about 5 minutes more or until cheese is completely melted. Let stand 15 minutes before serving.

Butternut Squash Soup with Ravioli

I got this from Molly. It’s a delicious fall recipe.

2 pounds butternut squash

2 14-ounce cans vegetable broth (I use chicken broth)

1/8 teaspoon ground red pepper

1 tablespoon butter or margarine (Molly omits this)

1 9-ounce package refrigerated cheese-filled ravioli

1 tablespoon molasses

1. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3⁄4 inch pieces.

2. In a large saucepan combine 1⁄2 cup water, squash, vegetable broth, and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.

3. Transfer one-fourth of the squash mixture to a blender or food processor bowl. Cover and blend or process until smooth. Repeat with remaining portions, one at a time, until all of the mixture is blended.

4. Meanwhile, prepare the ravioli according to package directions; drain. Ladle hot soup into bowls. Divide cooked ravioli among the bowls. Drizzle with molasses.

Chicken Enchiladas With Almonds

This is one of our favorite dinners. I got the recipe from the Better Homes and Gardens cookbook.

1/4 cup slivered almonds

1/4 cup chopped onion

2 tablespoons butter or margarine

1 4-oz can diced green chili peppers

1 3-oz package cream cheese, softened

1 tablespoon milk

1/4 teaspoon ground cumin

2 cups chopped cooked chicken

12 7-in flour tortillas or 6-in corn tortillas

1 10-oz can condensed cream of chicken or cream of mushroom soup

1 8-oz carton dairy sour cream

1 cup milk

3/4 cup shredded Monterey Jack or cheddar cheese

2 tablespoons slivered almonds

1. In medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove skillet from heat. Stir in 1 tablespoon of green chili peppers; reserve remaining peppers for sauce.

2. In a medium bowl combine cream cheese, the 1 tablespoon milk, and cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.

3. For sauce, in a medium bowl combine the reserved chili peppers, soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foul. Bake at 350 for 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts.

Chicken Squares

This is a Munk family favorite. It might be my all-time favorite dinner (as long as it’s served with mashed potatoes and gravy).

6 oz. cream cheese

5 T. melted butter

1/2 t. salt

1/8 t. pepper

3 c. chopped chicken

3 T. milk

1 1/2 T. chopped chives

1 1/2 T. chopped pimento

2 (8 oz) packages crescent rolls

3/4 c. seasoned croutons, crushed (optional)

Cook chicken and cut up. Blend cheese and butter, then add rest of ingredients (except croutons and rolls). Separate dough into rectangles (use 2 triangles to make one rectangle). Put ½ c. chicken mixture on rectangle and pull up corners to seal. Brush with melted butter and sprinkle with crushed croutons. Bake at 325 for 20-30 minutes on cookie sheet. For gravy, use cream of chicken soup with chicken broth from cooked chicken.

Chipotle Bean Enchiladas

I usually throw in whatever is in my cupboard, this is really flexible and fast. I really like to put spanish rice in them.

10 6-in tortillas

1 15-oz can pinto black beans, rinsed and drained

1 tbsp. chipotle pepper in adobo sauce

2 cups shredded four-cheese Mexican-style blend

2 10-oz cans enchilada sauce

Stack tortillas; wrap tightly in foil. Bake in a 350 oven for 10 minutes or until warm.

Meanwhile, for filling, combine beans, chipotle, 1 cup cheese, and 1/2 cup enchilada sauce. Spoon about 1/4 of the filling onto one edge of each tortilla. Roll up each tortilla. Arrange tortillas, seam side down, in a greased 2-qt. rectangular baking dish. Top with remaining sauce. Bake, covered, in a 350 oven for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake uncovered about 5 minutes more.

Pasta Stir-Fry

When I have to take dinner to a family in the ward, I always make this. Simple, one-dish dinner that is delicious.

1 9-oz package cheese tortellini

1 16-oz package frozen stir-fry vegetables

1 can sliced water chestnuts

1 tbsp. cooking oil

3/4 c. peanut sauce

1/4 c. chopped unsalted cashews or peanuts

Cook pasta according to package directions. Drain and set aside. In a wok or large skillet cook and stir vegetables and water chestnuts in hot oil for 3-5 minutes (or 7-8 min if they are frozen) or until crisp and tender. Add pasta and peanut sauce; toss to coat. Heat through. Sprinkle with cashews.

Pasta with Tomato-Blue Cheese Sauce

This is my all-time favorite Pioneer Women recipe

1-½ pound Pasta (angel Hair Or Thin Spaghetti)

2 Tablespoons Olive Oil

3 cloves Garlic, Minced

1 whole 28-ounce Can Diced Tomatoes, Drained

Dash Of Sugar

Salt And Freshly Ground Black Pepper, To Taste

Crushed Red Pepper Flakes, To Taste

3/4 cups Crumbled Blue Cheese

3/4 cups Heavy Cream

4 cups Baby Spinach

Half-and-Half, for thinning

Extra Blue Cheese Crumbles, For Garnish

Cook pasta according to package instructions.

In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.

Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.

At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately.