Baked Mostaccioli

I made this last week using the pasta sauce recipe previously posted. YUM. I love pasta.

Ingredients needed, in addition to pasta sauce:

1 # box of Mostaccioli pasta [or Penne]
16 oz Ricotta [your choice of whole or low fat]
1 1/2 C of Shredded Italian blend or Mozzarella
1 1/2 C of Shredded Cheddar [I used Sharp]

Cook your pasta sauce. I cooked mine 3 hours.

Note: reserve 1 cup of sauce for topping.

Cook your pasta al dente and drain into a large bowl.

To the pasta:
Crumble in Ricotta. [or scoop out small spoon portions - helps distribute evenly]
Add 1/2 cup of each shredded cheese.
Add pasta sauce [remember to reserve 1 cup]

Pour into baking dish [dishes].
Top with remaining sauce.
Top with remaining shredded cheeses.

If baking immediately bake at 350* for 1 hour.
If refrigerated, let sit at room temp 30 minutes and bake until hot & bubbly.
If frozen, thaw and bake until hot & bubbly.

Tortilla Casserole

Get ready for some YUM!

Ingredients:
2 1/4 lbs. Ground beef
1 medium yellow onion - chopped
1 16 oz jar of Salsa
4 oz of Sour Cream
1 can Rotel Tomatoes - drained
1 can Cream of Chicken soup
1 can Ranch Style Beans - drained
12 small Corn Tortillas - quartered
1 small can of sliced black olives
4 cups Mexican mixed cheese

Cook beef and onion together and drain. Add salsa and sour cream.
Mix cream of chicken soup and beans.

Layer a 9x13 casserole dish with half of the quartered corn tortillas and then layer with half of the following:

Beef mixture
Rotel tomatoes
Soup / bean mixture
Cheese

Repeat layer and top with sliced black olives.

Bake at 350 for 30 to 45 minutes.

Serve with extra salsa.

You can determine the spice level by your choice of Rotel and salsa.

Chicken Monte Carlo Casserole

• 1 chicken - cooked / roasted [or 1 flash frozen bag of tenderloins]
• 1 family size - frozen broccoli cuts/florets - cooked
• 1 small onion - diced
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1/2 - 3/4 cup of mayo
• Juice of 1/2 lemon
• 8 oz of shredded sharp cheddar cheese
• 2 1/2 cups of Pepperidge Farm Cornbread Stuffing
• 1 stick of butter - melted
• S & P to taste

Heat oven to 350.

Remove chicken from bones and cut into bite size pieces. Layer in 9x13 baking dish.

Top chicken with the broccoli and gently mix. S & P to taste.

In a mixing bowl combine: soups, lemon juice, mayo, onion and cheese.

Spread soup mixture over the chicken/broccoli layer.

Add melted butter to cornbread stuffing, mixing well.

Cover the casserole with cornbread stuffing and bake 45 minutes or until hot and bubbly. Cover with foil to prevent over browning before hot.