Quick Chicken Parmesan

Ingredients

  • 12 ounces frozen grilled chicken breast strips (about 3 cups)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons dry red wine or chicken broth
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons Italian seasoning
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/3 cup shredded Parmesan cheese
  • 1/3 cup shredded part-skim mozzarella cheese
  • Hot cooked pasta
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Sausage & Swiss Chard Lasagna

Ingredients

  • 1 pound Johnsonville® Ground Mild Italian sausage
  • 1-3/4 cups sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1 bunch Swiss chard (about 10 ounces)
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 1 cup shredded Gruyere or Swiss cheese, divided
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 no-cook lasagna noodles

Sausage Spaghetti Spirals

Ingredients

  • 1 pound Johnsonville® Ground Mild Italian sausage
  • 1 medium green pepper, chopped
  • 5 cups spiral pasta, cooked and drained
  • 1 jar (24 ounces) spaghetti sauce
  • 1-1/2 cups shredded part-skim mozzarella cheese

Directions

  1. In a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. Stir in pasta and spaghetti sauce.
  2. Transfer to a greased 13×9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Wheely-Good Pasta Salad

Ingredients

  • 1 package (16 ounces) wagon wheel pasta
  • 8 ounces cheddar cheese, cut into small cubes
  • 1 medium sweet red pepper, diced
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 2 teaspoons minced fresh oregano
  • 1 bottle (16 ounces) creamy Parmesan Romano salad dressing

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water. In a large serving bowl, combine the pasta, cheese, red pepper, olives and oregano.
  2. Drizzle with dressing and toss to coat. Cover and refrigerate until serving.

Beef Bolognese with Fresh Egg Pappardelle Pasta

Ingredients

Sauce:
  • 1 pound 93% Lean Ground Beef
Fresh Pasta:
  • 1 teaspoon olive oil
  • 1 cup minced onion
  • 1/2 cup diced carrot (1/4 inch)
  • 1/2 cup diced celery (1/4 inch)
  • 1 cup dry red wine
  • 10 fresh thyme sprigs
  • 3 fresh rosemary sprigs
  • 2 cans (15 ounces) no-salt-added tomato sauce
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes
  • 1/4 cup Parmegiano-Reggiano cheese, divided
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons fresh oregano leaves
  • 1 tablespoon sugar
  • 1 tablespoon fennel seed
  • 1 tablespoon minced garlic
  • 1/4 teaspoon crushed red pepper
  • 1 cup all-purpose flour, plus more for dusting
  • 2 large eggs, slightly beaten

Creamy Spinach & Rigatoni Bake

Ingredients

  • 1 package (16 ounces) rigatoni
  • 8 ounces sliced pancetta, chopped
  • 3/4 cup butter, cubed
  • 1/2 cup chopped onion
  • 3/4 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 5-1/4 cups 2% milk
  • 4 cups shredded Italian cheese blend
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup shredded Parmesan cheese

Gingered Spaghetti Salad

Ingredients

  • 1 package (16 ounces) whole wheat spaghetti
  • 1 cup frozen shelled edamame
  • 1 teaspoon minced fresh gingerroot
  • 1 cup reduced-fat sesame ginger salad dressing
  • 3 cups cubed cooked chicken breast
  • 1 English cucumber, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1 small red onion, finely chopped
  • 3 green onions, sliced