Penne Pasta bake

https://sutanndo.com/cheesy-baked-penne-pasta-with-alfredo-and-spaghetti-sauce/ 

Cheesy Baked Penne Pasta with Alfredo and Spaghetti Sauce

Cheesy Baked Penne Pasta with Alfredo and Spaghetti Sauce: A Culinary Symphony of Comfort

Dive into a world of comfort and flavor with our Cheesy Baked Penne Pasta, a dish that effortlessly marries the rich creaminess of Alfredo sauce with the robust tang of spaghetti sauce. This culinary masterpiece promises a symphony of textures and tastes that will transport you to a place of pure satisfaction. Let’s unravel the layers of this delightful recipe and discover how you can bring a touch of gourmet comfort to your table.

Our Cheesy Baked Penne Pasta with Alfredo and Spaghetti Sauce is a testament to the power of simple ingredients coming together to create a comforting masterpiece. The al dente penne provides the perfect canvas for the creamy ricotta, the savory Alfredo, and the zesty spaghetti sauce to weave their magic.

This recipe is not just about the combination of cheeses or the perfect blend of sauces—it’s about creating an experience that resonates with comfort, warmth, and indulgence. The layers of flavors, from the herby ricotta to the golden-baked mozzarella, ensure that every bite is a journey through a symphony of taste.

Perfect for family dinners, potlucks, or those days when you crave a culinary hug, this Cheesy Baked Penne Pasta is a surefire way to make your table the center of warmth and satisfaction.

Ingredients:

For the Baked Penne Pasta:

• 1 pound penne pasta
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 2 cups Alfredo sauce
• 2 cups spaghetti sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

Step 1: Cook the Penne

1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta according to the package instructions until al dente.
3. Drain the pasta and set aside.

Step 2: Create the Cheese Mixture

1. In a large bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, dried oregano, dried basil, salt, and pepper.
2. Mix until well combined, creating a luscious cheese mixture.

Step 3: Layer the Pasta

1. In a baking dish, spread a thin layer of Alfredo sauce.
2. Add a layer of cooked penne pasta on top of the Alfredo sauce.
3. Spoon half of the cheese mixture over the pasta.
4. Pour half of the spaghetti sauce over the cheese layer.
5. Repeat the layers, finishing with a sprinkle of mozzarella and Parmesan on top.

Step 4: Bake to Perfection

1. Cover the baking dish with aluminum foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
3. Allow the baked penne to rest for a few minutes before serving.

Step 5: Garnish and Serve

1. Garnish with fresh basil leaves if desired.
2. Serve warm and savor the cheesy goodness of this baked pasta delight.

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Ranch Pasta Salad

 

 Ranch Pasta Salad

 

Ingredients

    1 cup mayonnaise
    1 cup sour cream
    1 (1-ounce) packet ranch dressing mix, or scant 1/4 cup homemade
    1/4 cup chopped fresh soft herbs, such as chives, parsley leaves, dill, or a combination,

          plus more for garnish if desired
    1/2 teaspoon freshly ground black pepper
    6 ounces bacon (about 6 slices)
    2 medium tomatoes
    1/4 teaspoon kosher salt
    
    12 ounces dry short pasta, such as fusilli
    1 medium head broccoli (about 12 ounces)
    2 medium radishes
    2 medium scallions
    1 (4-ounce) can sliced black olives
    3 medium carrots
    4 ounces sharp cheddar cheese
    1/4 cup sunflower seeds
    
Instructions

    Bring a large pot of heavily salted water to a boil. Meanwhile, place 1 cup mayonnaise, 1 cup sour cream, 1 (1-ounce) packet ranch dressing mix, 1/4 cup chopped fresh soft herbs, and 1/2 teaspoon black pepper in a medium bowl and whisk to combine. Cover and refrigerate.

    Cut 6 ounces bacon crosswise into 1/4-inch pieces. Place in a medium skillet and cook over medium heat until crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate and let cool. Meanwhile, core and dice 2 medium tomatoes (about 2 cups). Place in a large bowl, season with 1/4 teaspoon kosher salt, and toss to combine.

    Add 12 ounces dried pasta to the boiling water and cook according to package directions for al dente, about 7 minutes. Meanwhile, cut 1 medium head broccoli into small bite-sized florets, about 3 cups (reserve the stalks for another use). In the final minute of cooking time, add the broccoli to the pasta water.

    Drain the pasta and broccoli. Rinse with cold water to stop the cooking, stirring until cool to the touch. Drain well, or spin in a salad spinner to remove as much water as possible.

    Prepare the following, adding each the bowl of tomatoes as it is completed: Thinly slice 2 medium radishes. Finely chop 2 medium scallions. Drain 1 (4-ounce) can sliced black olives. Peel and grate 3 medium carrots on the large holes of a box grater (about 1 cup). Grate 4 ounces sharp cheddar cheese on the large holes of the grater (about 1 1/2 cups), or measure out 4 ounces store-bought shredded (about 1 cup).

    Add the pasta and broccoli, and 1/4 cup sunflower seeds. Toss to combine. Pour the dressing over a salad and toss until combined. Garnish with more herbs if desired. Serve immediately or cover and refrigerate for a few hours.

Recipe Notes

Make ahead: The salad can be made up to a few hours ahead and refrigerated. Alternatively, the dressing can be made 3 days ahead and refrigerated in an airtight container.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

 

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Copycat Spaghettios

 

 

https://www.lordbyronskitchen.com/homemade-copycat-spaghettios/

Ingredients

• 450 grams O-shaped pasta
• 16 ounces tomato sauce
• 4 tablespoons tomato paste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt (plus salt for pasta water)
• 1 tablespoon honey
• 6 tablespoons milk
• 2 tablespoons salted butter
• 1 cup shredded cheddar cheese, optional

Instructions

• Start by cooking the pasta according to the package instructions.
• While the pasta is cooking, add all of the other ingredients (except the shredded cheese) to a sauce pan.
• Over medium heat, whisk the ingredients together and cook until the butter is melted and the sauce is simmering. (If you are adding the shredded cheese, do so now. Use a rubber spatula to fold it into the sauce until melted and fully incorporated.) Continue to simmer, stirring frequently.
• Drain the cooked pasta well. Transfer it to the saucepan with the sauce. Stir the pasta into the sauce and evenly coated. Turn off the heat. Plate the pasta and enjoy.

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Pasta Fagioli

Ingredients :
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato’s, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta

DIRECTIONS :
Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.

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beef lo mein

Ingredients

• 8 ounces lo mein noodles, or spaghetti noodles
• 3 cups broccoli florets
• 1 Tablespoon olive oil
• 8 ounce flank steak, sliced against the grain
• 3 garlic cloves, minced
• 1 medium carrot, shredded
• ¼ cup packed brown sugar
• ¼ cup reduced-sodium soy sauce
• 2 Tablespoons hoisen sauce
• 2 teaspoons sesame oil
• ¼ teaspoon ground ginger
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon pepper

Instructions

1. In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
2. While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and carrots and cook for a minute more.
3. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
4. Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.
5.  

skillet lasagna

Ingredients

• 1 pound ground Italian sausage
• 2 14 ounce cans tomato sauce
• 1 -14 ounce can diced tomato
• 1/2 yellow onion diced
• 3 garlic cloves minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 pound lasagna noodles (broken)
• 1 cup shredded mozzarella cheese

Toppings

• Mozzarella cheese
• Ricotta cheese
• fresh parsley

Instructions

1. Add the ground sausage to a large skillet and cook over medium heat while stirring. Once the sausage is mostly cooked add the diced onion to cook.
2. When the onion is translucent and soft and sausage is cooked through add the minced garlic. Cook for an additional 30 seconds.
3. Add the tomato sauce and diced tomato to the skillet. Stir to combine.
4. Add seasonings and stir. Break the lasagna noodles over the skillet and add to the sauce. Press the noodles down as much as possible into the sauce. Cover the pan and allow to simmer over medium heat for about 15-20 minutes stirring occasionally.
5. Once the noodles are softened add in a cup of mozzarella cheese. Stir to combine.
6. Serve and top with additional mozzarella cheese, ricotta cheese, and fresh parsley.

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crock pot lasagna

Ingredients you need:

• 1 bag of frozen cheese ravioli (25 oz)
• 1 lb of ground beef, browned
• 3 cans of crushed tomatoes (14 or 15 oz each)
• 1 tablespoon of Italian Seasoning
• 1 tablespoon of Garlic Salt
• 4 cups of mozzarella cheese
• 1/4 cup parmesan cheese (optional)

How to make Crock Pot Lasagna

1. In a large skillet brown the beef completely and drain off any remaining fat.
2. Stir in all the cans of tomatoes, and seasonings.
3. In a 6 quart crock pot, cover the bottom with some of the sauce.
4. Then place a layer of ravioli across the bottom.
5. Then place a layer of the mozzarella cheese.
6. Continue this until all the meat sauce and the ravioli is used.
7. You want to end with the meat sauce on top.
8. Then top with the leftover mozzarella cheese and add the parmesan cheese on top (completely optional).
9. Cook on low for 4 hours.
10. Turn off and let it sit for about 15 minutes before you serve. Cut and serve. Serve with your favorite side salad and crusty garlic bread.

Betty Theis Chicken in wine sauce over Angel Hair

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The sauce is merely low sodium chicken broth and white wine. A reduction sauce is simmered to reduce and concentrate the flavors. My favorite sauce over heavier gravies or red sauces.

First, salt & pepper chicken pieces, brown in a Teaspoon of oil. 
Remove chicken from pan, keep warm. 
In reserved drippings soften & lightly brown Sweet onion, red, yellow sweet peppers. 
Grate in lemon peel and minced garlic. 
Next, add chicken broth & wine. 
Low simmer until reduced by half, add more of both as necessary to have adequate sauce to pour over pasta. 
In the last five minutes of cooking, add 
quartered canned artichokes, 
chopped tomatoes, 
capers, 
chopped fresh basil and
juice of a half of lemon
Lemon is essential to the final flavor but don't add too much... 
You don't want to taste the lemon only compliment the wine reduction sauce. 
Serve topped with grated Parmesan cheese.

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Pasta all’amatriciana

Pasta all’amatriciana

Ingredients:

• 1 tablespoon extra virgin olive oil
• 6 oz. guanciale (pancetta or, in a pinch, bacon will do), cut into ½-inch cubes
• Pinch of red pepper flakes
• ¼ cup dry white wine (optional)
• 1 28-oz. can whole peeled San Marzano tomatoes, crushed by hand
• Pinch of freshly ground black pepper
• Salt
• 1 lb. dried spaghetti or bucatini pasta
• ¼ cup freshly grated Pecorino (or Parmesan), plus additional for serving, if desired

Directions:

1. Heat olive oil in a large skillet over medium heat. Sauté guanciale and red pepper flakes until lightly browned, 4-5 minutes.
2. If using, add wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.
3. Add tomatoes and bring to a simmer. Add black pepper; reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.
4. While sauce is simmering, bring a large pot of salted water to boil. Boil pasta until just shy of al dente (1-2 minutes less than the package recommends). Using tongs, transfer cooked pasta and about ¼ cup of pasta water to sauce, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.
5. Remove from heat and stir in cheese. Season to taste with salt and pepper and serve.

Amish Country Casserole

Ingredients

• 1 pound ground beef
• 12 oz. egg noodles
• 1 (10.75 oz.) can tomato soup
• 1 (10.75 oz.) can cream of mushroom soup
• 3 cloves garlic, minced
• 1/2 yellow onion, finely chopped
• 1 cup half-and-half
• 1/2 cup parmesan cheese, grated
• 1/2 tablespoons Worcestershire sauce
• 1/4 teaspoon red pepper flakes
• kosher salt and freshly ground pepper, to taste

Preparation

1. Preheat oven to 350º F, and bring a large pot of salted water to boil and cook pasta according to package directions, or until al dente.
2. Cook beef in a large pan or skillet over medium-high heat for 10-12 minutes, or until browned. Drain fat, then add onion and garlic, and cook for another 5-6 minutes, or until softened and fragrant. Season generously with salt and pepper.
3. Mix together tomato and cream of mushroom soup in a large bowl, then stir in half-and-half and Worcestershire sauce. Season with red pepper flakes and salt and pepper, then stir everything together to combine.
4. Mix cooked noodles and ground beef and onion mixture into wet ingredients, then transfer to baking dish. Sprinkle parmesan over the top of casserole, then place baking dish in oven.
5. Bake for 25-30 minutes, or until cheese is melted and bubbly.
6. Remove from oven and let cool 5 minutes before serving.

Slow Cooker Steak Soup

Slow Cooker Steak Soup

Ingredients:
2 1/4 lb sirloin tip roast, cut into 1 inch cubes
1/4 cup flour
1/2 tsp salt
1/2 tsp ground pepper
2 Tbsp canola oil
1 (1oz) envelope dry onion soup mix
4 cups beef broth
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 cups uncooked medium egg noodles

Directions:
Combine roast, flour, salt and pepper in a large ziplock bag. 

Seal and shake to coat beef.
Heat oil in a large skillet over medium-high heat. 

Remove beef from ziplock bag, discard any excess flour mixture. 

Sauté beef until browned, about 5 minutes.
Place meat into slow cooker. 

Add onion soup mix, beef broth, tomato paste and Worcestershire sauce. Cook on
LOW for 8 hours, until beef is tender.
Add noodles to slow cooker. 

Cover and cook on LOW for 15-­30 minutes, until noodles are tender

Spaghetti Carbonara

Spaghetti carbonara

Ingredients:
400g dried spaghetti
2 tbsp extra virgin olive oil
150g pancetta, cut into thick, short matchsticks
Black pepper
4 large egg yolks, beaten
100g parmesan, grated
20g pecorino, grated



Directions:
1 Bring a large pan of salted water to the boil and cook the spaghetti according to the packet’s instructions.
2 Meanwhile, heat the olive oil in a large, heavy-based frying pan and saute the pancetta until it is starting to crisp and is turning golden brown.
3 Just before the spaghetti is done, scoop out a cupful of the cooking water and set aside. Drain the pasta and transfer to the pan of pancetta. While still on a low heat, coat every strand of spaghetti with the oil and make sure the pancetta is well incorporated. Add a few good twists of black pepper, too.
4 Remove the pan from the heat. Add the egg yolks and parmesan, then stir well with a splash or two of cooking water. Continue until the glossy sauce coats all the pasta strands.
5 Divide equally on to four warmed plates. Add the grated pecorino and a few more twists of black pepper.

Penne Pesto salad

20 min  prep 4 servings 377 cals

Ingredients

    2/3 cup vegetable stock
    2 cloves garlic
    1 cup packed fresh basil leaves
    1/3 cup grated Parmesan cheese
    2 tablespoons pine nuts
    12 ounces penne pasta
    2 large tomatoes, seeded and chopped

Directions

In a small saucepan, combine stock and garlic cloves.

Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
   
Add basil to the bowl of a food processor; chop fine. Blend in stock mixture.

Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
   
Cook pasta in a large pot of boiling, salted water until al dente.

Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.

southwest skillet chili mac

Ingredients:

olive oil – 2 tbsp

red onion – 1 medium, finely diced

green pepper – 1/2, finely diced

garlic cloves – 3, minced

beef – 1 pound (500 g), ground

chili powder – 1 1/2 tbsp

cumin – 1 tsp

cayenne pepper – 1/4 tsp

salt and pepper – use very generously

diced tomatoes – 1 15 oz (400 g) can, with liquid

tomato paste – 1 6 oz (140 g) can

water – 1 1/2 cups

corn – 1/2 cup, canned, drained

black beans – 1 15 oz (400 g) can, drained and rinsed

macaroni – 1 1/2 cups, uncooked

cheddar cheese – 1 1/2 cups, shredded

Instructions:

Heat the oil over medium low heat in a large cast iron skillet, dutch oven or oven-safe saute pan.

Add the onions and pepper and cook until beginning to soften – about 4 minutes then add the garlic and cook for another minute or two.

Increase the heat to medium high and add the ground beef, breaking it up well with a wooden spoon and cook until browned.

Add the chili powder, cumin, cayenne and salt and pepper and mix well.

Stir in the tomatoes, tomato paste, water, corn, beans and macaroni – mixing well.

Cover and simmer for about 15 minutes, stirring occasionally – until the pasta is just tender.

Stir in half of the cheese, then sprinkle  the rest on top and put in the top third of your oven with the broiler on 400 F (200 C) and allow the cheese to brown, then serve.

Oven Chicken Casserole

Chicken CASSEROLE

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste

Cook & crumble bacon. 

While bacon is cooking, cut chicken into bite-sized chunks. 

Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. 

Add garlic powder & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. 

Spray a 9 xc 13 inch baking pan with non-stick cooking spray. 

Preheat oven to 400 degrees.

Drain pasta, return to pot. 

Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. 

Top with crumbled bacon. Top with remaining Monterrey Jack cheese. 

Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Pressure Cooker Bolognese

Yield: about 4 1/2 cups Total Time: 1 hour 25 minutes

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

4 ounces chopped pancetta

1 diced onion

1 peeled and diced carrot

1 diced celery stalk

2 minced garlic cloves

3/4 pound ground beef

3/4 pound ground pork

1/4 cup tomato paste

1/2 cup red wine

1 1/2 cups chicken stock

1 cup milk

2 bay leaves

2 tablespoons heavy cream

1 pound cooked pappardelle past

Parmesan Cheese

Olive Oil

Salt

Pepper

Directions:

Use Electric Pressure Cooker.  Medium heat, or Sauté

Warm 1 tablespoon olive oil and 1 tablespoon butter. 

Add 4 ounces chopped pancetta and cook, stirring often, until starting to crisp, about 10 minutes. 

Add diced onion, peeled and diced carrot, diced celery stalk, and  minced garlic cloves and cook until onion is soft, 8 to 10 minutes. 

Add ground beef and ground pork and cook, stirring often, until meat is fully cooked, 8 to 10 minutes. 

Carefully lift insert out of pressure cooker with a potholder and pour everything into a mesh strainer set over a bowl. 

Return meat mixture to pressure cooker insert and discard fat. 

Season with salt and pepper to taste. 

Stir in tomato paste and let cook about 2 minutes. 

Pour in red wine and cook until reduced by half. 

Stir in chicken stock, milk, and bay leaves. 

Close lid, set pressure to high, and set timer to 10 minutes (it will take about 5 minutes for the pressure to build before cooking automatically begins). 

Let pressure release naturally (about 15 minutes). 

Stir in heavy cream and continue cooking, stirring often with lid off until sauce is thick, 10 to 15 minutes more. 

Season to taste with salt and pepper. 

Serve with pappardelle pasta. 

Garnish with grated Parmesan and 1tbsp olive oil.

Hamburger Soup

Ingredients:

1 lb. ground round
1 small onion, chopped
1 T. minced garlic
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. Worcestershire sauce
14.5 oz. petite diced tomatoes with juice
8 oz. tomato sauce
3 1/2 C. beef broth
1 C. uncooked elbow macaroni

Directions:

In a dutch oven, brown the meat
Add in the onion and all the seasonings.
Stir and cook for 1 minute. Add in the garlic, Worcestershire sauce, tomatoes with juice, tomato sauce and stir well.
Add in the broth and macaroni.
Cook, covered for 30 minutes over med. heat.

Johnny Marzetti Casserole

 Original recipe makes 6 servings Change Servings

Ingredients



    8 ounces rotini pasta
    1 pound ground beef
    1/2 pound bulk mild Italian sausage
    3/4 cup chopped onion
    1/4 cup chopped celery
    1 clove garlic, minced
    1 tablespoon minced green bell pepper
    salt and pepper to taste
    1 (14.4 ounce) can diced tomatoes
    1 (15 ounce) can tomato sauce
    2 cups shredded Italian cheese blend
    1 1/2 cups shredded sharp Cheddar cheese

Directions

    Preheat oven to 350 degrees F (175 degrees C).
    Bring a large pot of lightly salted water to a boil.
    Add pasta and cook until just al dente, 6 to 8 minutes; drain.
    Run cold water over the pasta to stop pasta from cooking further. Set aside.
    Meanwhile, cook the ground beef and sausage until completely browned and crumbled, 7 to 10 minutes.  
    Mix in the onion, celery, garlic, and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool five minutes.
    Lightly grease a large casserole dish.
    Spread the pasta over the bottom of the dish.
    Sprinkle the Italian cheese blend over the pasta.
    Pour the meat mixture over the pasta and cheese.
    Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle
    Cheddar cheese evenly over the casserole.
    Continue baking until Cheddar cheese has melted, about 5 minutes.
    Rest for 10 minutes before serving.

Crockpot Chicken Noodle Soup

The Best Crockpot Chicken Noodle Soup

Ingredients
1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth
1 cup water
Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
2 cups uncooked wide egg noodles
3 Tablespoons chopped fresh parsley


Directions
1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.


2. Next add in chicken broth, water, and season with salt and pepper to taste. Use 1/2 teaspoon salt & 1/4 teaspoon pepper.  Cover and cook on low heat 6 – 7 hours.

3. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.

4. Increase temperature to high, cover and cook 10-15 minutes longer, until noodles are tender.

Pasta Bolognese Recipe

Ingredients:

If you can't find meatloaf mix, use 6 ounces (85 percent lean) ground beef and 6 ounces ground pork.

5 tablespoons unsalted butter

2 tablespoons finely chopped onion

2 tablespoons minced carrot

2 tablespoons minced celery

12 ounces meatloaf mix

Salt and pepper

1 cup whole milk

1 cup dry white wine

1 (28 ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine

1 pound fettuccine or linguine

Grated Parmesan cheese

Instructions:

1. Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, 5 to 7 minutes. Stir in meatloaf mix and 1/2 teaspoon salt and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes.

2. Stir in milk, bring to simmer, and cook until milk evaporates and only rendered fat remains, 10 to 15 minutes. Stir in wine, bring to simmer, and cook until wine evaporates, 10 to 15 minutes.

3. Stir in tomatoes and reserved tomato juice and bring to simmer. Reduce heat to low so that sauce continues to simmer just barely, with occasional bubble or two at surface, until liquid has evaporated, about 3 hours. Season with salt to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)

4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and remaining 2 tablespoons butter and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with Parmesan cheese.

extra Instructions:

1. Saute the aromatics in butter: Melt 3 tablespoons unsalted butter in a Dutch oven and cook the finely chopped onion and minced carrot and celery until softened.

2. Add the meatloaf mix: Stir in 12 ounces meatloaf mix and salt and cook, breaking up the meat until it is no longer pink, about 3 minutes.

3. Stir in the milk and simmer: Add 1 cup whole milk and simmer until it evaporates and only the rendered fat remains, about 10 minutes.

4. Stir in the wine and simmer: Add 1 cup dry white wine and simmer until it evaporates, about 10 minutes.

5. Add the tomatoes and cook 3 hours: Drain 1 can of whole tomatoes, then chop the tomatoes and add them and the reserved juice to the pot. Simmer the mixture over low heat until the liquid has evaporated, about 3 hours.

6. Finish with butter and pasta cooking water: Add 2 tablespoons butter to the cooked pasta along with the sauce, and toss to combine. Season with salt and pepper to taste and add pasta cooking water as needed to adjust the consistency.