Archive of ‘Pasta’ category

EASY CHEESY Penne Pasta And Spinach Bake

This EASY CHEESY Penne Pasta and Spinach Bake may not be the poster child for “Good-Looking” meals, but what it lacks in looks, it makes up for in TASTE! This meatless pasta dish, with three Italian cheeses, tastes wonderful, and is incredibly easy to prepare!EASY CHEESY Penne Pasta and Spinach Bake / The Grateful Girl Cooks!
I came up with this simple recipe one day while brainstorming what to make for dinner. After taking stock of what I had in my refrigerator and pantry, I decided to make this recipe using what I already had in the house. The results? A really good, SIMPLE to prepare meal!  Since I was creating a meal off the top of my head, I didn’t document the process too well with photos.  So these photos are just to give you an idea… trust me, the meal tastes a LOT better than it looks in these pictures.

The recipe is very straightforward.  Penne pasta is cooked and drained, then spaghetti sauce (flavor/variety of your choice-homemade or store-bought), three cheeses (mozzarella, Parmesan and ricotta), garlic powder and fresh chopped spinach  are added and mixed together.  The pasta is then placed into a 9×13 pan that has been sprayed with a non-stick spray.

EASY CHEESY Penne Pasta And Spinach Bake / The Grateful Girl Cooks!

The pasta is then topped with additional mozzarella and Parmesan cheeses.

EASY CHEESY Penne Pasta And Spinach Bake / The Grateful Girl Cooks!

Pasta is baked (covered with aluminum foil) for 20 minutes, then foil is removed and continues baking for 5 more minutes (uncovered). That’s it!  Serve the pasta hot… and enjoy! It may not be the most “appetizing” looking photo I’ve ever taken, but it really is GOOD!

EASY CHEESY Penne Pasta And Spinach Bake / The Grateful Girl Cooks!

Hope you will give this recipe a try! It is filling, filled with flavor, and is a cinch to prepare!  The leftovers were good, too!

EASY CHEESY Penne Pasta And Spinach Bake / The Grateful Girl Cooks!

EASY CHEESY Penne Pasta And Spinach Bake
 
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Penne Pasta is baked with spaghetti sauce, three cheeses, and fresh spinach in this easy, tasty, and filling casserole.
As Prepared By:
Recipe type: Casserole
Serves: 4-6 servings
Ingredients
  • ¾ pound penna pasta
  • Marinara sauce (homemade or use a jar of sauce-need enough for 4 servings)
  • 1 cup grated mozzarella
  • ½ cup grated Parmesan cheese
  • ½ cup Ricotta cheese
  • ½ teaspoon garlic powder
  • 1½ cups chopped fresh spinach
  • Additional Mozzarella and Parmesan cheese for topping casserole (1/4 cup each)
Directions
  1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
  2. Cook pasta according to package directions. Drain. Place pasta in large mixing bowl.
  3. Add spaghetti sauce, mozzarella, Parmesan and ricotta cheeses, fresh chopped spinach, plus garlic powder. Stir into pasta until ingredients are fully coated and combined.
  4. Pour pasta into prepared 9x13 pan. Add additional mozzarella and Parmesan cheeses to top.
  5. Cover pan with aluminum foil and bake at 350 degrees for 20 minutes. Remove foil and cook for 5 more minutes. Remove pan from oven and serve pasta immediately.
Notes
Number of servings will depend on the size portion you serve.

Here’s one more to pin on your Pinterest boards!EASY CHEESY Penne Pasta and Spinach Bake / The Grateful Girl Cooks! EASY to prepare, delicious and filling, this simple casserole features 3 Italian cheeses!

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Chicken, Parmesan & Spinach Gnocchi

What do you get when you combine chicken, fluffy Italian potato dumplings, Parmesan cheese sauce and spinach into an easy meal? This recipe for Chicken, Parmesan & Spinach Gnocchi, that’s what… a simple, yet absolutely delicious entree!  If you’re a Vegetarian, you can simply leave the chicken out and still enjoy this wonderful dish!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I found the original recipe on Pinterest (where else?), and decided to fix it for dinner recently.  It was sooooo good!  The recipe serves 4, and only takes about 30 minutes to prepare, from start to finish!  Talk about Italian comfort food! Whoa… the potato gnocchi are a classic Italian pasta, the chicken breast chunks provide protein, the creamy Parmesan sauce is amazing, and the fresh spinach used in the recipe would make even Popeye proud!

Here’s how simple this recipe is to prepare:  Cut 2 boneless, skinless chicken breasts into bite sized pieces. Lightly season with salt, pepper, and garlic powder.  Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through.  Remove chicken from skillet; keep warm.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Prepare gnocchi according to package directions. Basically, you add them to boiling water, cook, and when they float to the surface they are done.  This typically takes only a few minutes.  Drain the gnocchi. Set aside. Place the empty pan back on the stove.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Add butter to pan and heat on medium until melted. Add minced garlic and cook for 1 minute, stirring well.  Add flour; stir well to remove lumps and form a roux (thick paste). Cook and stir for 30 seconds, just to “cook out” the raw flour taste. Add milk slowly to roux; stir or whisk it well to remove any remaining lumps. Cook this for 2-3 minutes only until the sauce has begun to thicken.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
This is what the sauce will look like as it begins to thicken.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Add chopped fresh spinach; stir well.  Cook for 3-4 minutes until the sauce has thickened and spinach has wilted.  Add Parmesan cheese, then cooked chicken into sauce. Stir well to combine.  Add a bit more milk if the sauce is too thick. (I added about 1/4 cup additional milk).  Taste sauce, then season with additional salt and pepper, if necessary.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!

Remove the pan from the heat, and add cooked, drained gnocchi. Gently stir until all ingredients are combined.  If necessary, reheat through on low. Serve this dish immediately upon reaching desired heat.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I dished up the gnocchi onto individual serving plates, then garnished with grated Parmesan cheese (can never have too much Parmesan, right?). Serve, and enjoy this wonderful chicken dish! It’s creamy, has great flavor, and is delicious and filling!

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I really hope you will consider making this chicken recipe. I think you will be surprised at just how simple it is to make in such a short time.  Have a wonderful day… and be KIND as you journey through this 24 hours you’ve been given!

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!

Recipe Adapted From:  http://www.lifeasastrawberry.com/parmesan-spinach-gnocchi/

Chicken, Parmesan & Spinach Gnocchi
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 chicken breasts (boneless, skinless)
  • Salt, pepper and garlic powder (to lightly season chicken)
  • 1 Tablespoon olive oil
  • 16 ounces potato gnocchi (found in pasta section)
  • 2 Tablespoons butter
  • 1 clove garlic, minced
  • 2 Tablespoons all purpose flour
  • 1¼ cups milk
  • 3 cups fresh spinach, chopped
  • Additional salt/pepper and milk, if necessary
  • 1 cup finely shredded Parmesan cheese (plus more for garnish, if desired)
Directions
  1. Cut chicken into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet and keep warm.
  2. Prepare gnocchi according to pkg. directions (add to boiling water, cook, and when they float to surface they're done - 3-4 minutes). Drain gnocchi. Set aside. Place empty pan back on stove.
  3. Add butter to pan; heat on medium until melted. Add minced garlic; cook for 1 minute, stirring well. Add flour; whisk well to remove lumps and form a roux (thick paste). Cook and stir for 30-60 seconds to "cook out" flour taste. Add milk slowly to roux; stir well. Cook for 2-3 minutes only until sauce has begun to thicken.
  4. Add chopped spinach; stir well. Cook for 3-4 minutes until sauce has thickened and spinach has wilted. Add Parmesan cheese, then add cooked chicken to sauce. Stir well. Add a bit more milk if sauce is too thick. Taste sauce; season with additional salt and pepper, if necessary.
  5. Remove pan from heat; add cooked and drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve immediately upon reaching desired heat.
  6. Serve, garnishing each portion with grated Parmesan cheese. Enjoy!

 

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Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash

Ever have those nights when you need to come up with something for dinner and don’t really feel inspired? Well, I did recently, but came up with this recipe for Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash… and it was a big hit.. and oh so delicious!Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash / The Grateful Girl Cooks!
This pasta dish is not swimming in a traditional sauce, but rather is a lightly seasoned portion of pasta, topped with a quick to prepare topping of Italian sausage, fresh vegetables and sun-dried tomatoes, then topped with a generous dusting of freshly grated Parmesan cheese!

I used 2 Italian sausages that I scavenged out of our freezer, added summer squash from our garden, and some sun-dried tomatoes (packed in oil) from our garden, as well, so it certainly wasn’t a budget buster! But it WAS packed with great flavor! I made the sausage topping while the pasta was cooking, so the entire meal was quick to put together!

Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash / The Grateful Girl Cooks!

While pasta was cooking, I cooked the ingredients (Italian sausage, chopped onion, green peppers, yellow squash, sun-dried tomatoes, fresh basil, minced garlic, and other spices).

Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash / The Grateful Girl Cooks!

When done, I drained the little amount of grease (from the Italian sausage) from the skillet.

Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash / The Grateful Girl Cooks!

I prepared spaghetti noodles (any pasta will do, though) according to package directions. When done, I drained pasta (don’t rinse), then put it back in the pan. I tossed the hot pasta with butter, olive oil, Parmesan cheese, oregano, garlic powder, and salt and pepper, to taste.

Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash / The Grateful Girl Cooks!

Divide the hot, seasoned pasta into serving dishes. Top with the Italian sausage mixture. Generously sprinkle pasta with additional Parmesan cheese, to finish.

Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash / The Grateful Girl Cooks!

Grab a fork, and enjoy this tasty pasta dish!

Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash / The Grateful Girl Cooks!

Hope you enjoy this dish! I made it up as I went along (which is ALWAYS an adventure!), but was quite pleasantly surprised at how delicious it was… full of flavor!  My husband and I LOVED this simple meal.  Have a great day, friends.

Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash / The Grateful Girl Cooks!

Recipe Source: My hungry brain.

Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
For Pasta "Sauce":
  • 1 Tablespoon olive oil
  • 2 Italian sausages, casing removed
  • ¼ cup chopped brown onion
  • ⅓ cup chopped green peppers
  • ½ cup chopped yellow squash
  • ⅓ cup chopped sun-dried tomatoes (packed in oil)
  • 2 Tablespoons fresh basil leaves, chopped
  • 1 Tablespoon minced garlic
  • ¼ teaspoon dried oregano
For Pasta:
  • 8 ounces pasta (½ pound)- I used spaghetti noodles, cooked and drained
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2 Tablespoons shredded Parmesan cheese
  • ¼ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Salt and Pepper, to taste
  • Additional shredded Parmesan cheese (for garnish)
Directions
  1. Bring large pot of salted water to a boil (for pasta). When fully boiling, add pasta and cook per package instructions.
  2. While pasta is cooking, prepare the "sauce", by heating olive oil on medium high in large skillet. Add crumbled Italian sausage, chopped onion, green peppers, yellow squash, sun-dried tomatoes, basil, oregano and minced garlic. Cook for approx. 7-8 minutes, until done. Drain any grease from pan. Keep warm.
  3. When pasta is done cooking, drain, then return to pan. While pasta is hot, add butter, olive oil, Parmesan cheese, oregano, garlic powder, and salt and pepper, to taste. Toss well, to combine.
  4. Place seasoned pasta in serving bowls. Top with hot sausage mixture.
  5. Garnish (liberally) with additional shredded Parmesan cheese. Serve and enjoy!

 

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Macaroni and Cheese with Smoked Gouda and Spinach

My husband and I tried a new recipe a few weeks ago for “Macaroni and Cheese with Smoked Gouda and Spinach”. Let me tell you… it was a fantastic, very flavorful, “meatless” dinner, and must be totally “HEALTHY” because it has spinach in it, right? (snicker, snicker)Macaroni  and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!
It actually was very delicious and EASY to prepare! I found the recipe online and played around with it just a bit to suit our taste buds, and boom! Mac and Cheese with ATTITUDE! Here’s how easy it is to make:

Preheat your oven to 350 degrees. Cook and drain macaroni noodles, according to the package directions (then set aside).  Melt butter in a large skillet on medium heat. Add chopped green onion; cook & stir for a couple minutes, then add minced garlic and cook for one more minute.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Stir (or whisk) in flour. Continue cooking for one minute.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Add in half and half and milk, stirring continuously. Turn the heat on the stove up to medium-high. While stirring, bring the mixture to a boil. Continue stirring. This should take several minutes. The sauce will thicken and smooth out.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Once the sauce has come to a boil and has thickened (see photo below), add salt and pepper, to taste.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Turn heat down to medium-low. Stir in the smoked Gouda and freshly grated Parmesan cheeses. Mix well to melt cheeses.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Once cheese has melted, add in the chopped spinach and the cooked and drained macaroni noodles. Stir to combine.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Once dish is fully mixed, taste sauce. If necessary, add additional salt and pepper, to suit your taste.

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Spray a 2 quart baking dish with nonstick spray, then pour macaroni mixture in. Sprinkle the top with dried bread crumbs. Cover the dish with aluminum foil and bake it for 10 minutes in a 350 degree oven. After 15 minutes, remove the foil , and continue baking for approximately 6-7 additional minutes, until the cheese sauce is nice and bubbly!

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Here’s what it looked like straight out of the oven. Can you see the bubbling sauce on the edges of the pan?

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

We let it cool down just a touch, then dished up our servings! It was really delicious! The combination of flavor from Smoked Gouda Cheese and Parmesan really give this comfort food dish a LOT of flavor! I sure hope you will give this recipe a try. It’s that kind of recipe that makes you want to curl up on the couch (in sweatpants) with a big bowl of this comfort food after a long day. No matter HOW you eat this, I think you’ll LOVE it!

Macaroni and Cheese with Smoked Gouda and Spinach / The Grateful Girl Cooks!

Recipe Adapted From:  http://www.recipegirl.com/2011/03/21/spinach-macaroni-and-cheese/

Macaroni and Cheese with Smoked Gouda and Spinach
 
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Creamy and cheesy, this comfort food meal features Smoked Gouda and Parmesan cheeses... and fresh spinach!
As Prepared By:
Serves: 4-6 servings
Ingredients
  • 3 Tablespoons butter
  • ½ cup chopped green onion, thinly sliced (stem and bulb)
  • 1 teaspoon minced garlic
  • ⅓ cup all purpose flour
  • 2 cups Half and Half
  • 2 cups low-fat milk (I used 1%)
  • Salt and Pepper, to taste
  • 1½ cups Smoked Gouda cheese, grated
  • ½ cup fresh Parmesan cheese, grated
  • 4 cups fresh spinach leaves, cut into ½ inch strips
  • ¾ pound elbow macaroni, cooked and drained (use pkg. directions)
  • ½ cup dried bread crumbs
Directions
  1. Preheat oven to 350 degrees. Cook macaroni, according to package directions. Drain and set aside.
  2. Melt the butter over medium heat, in a large skillet or saucepan. Add chopped green onion. Cook for 3-4 minutes, then add minced garlic and cook for additional minute. (do not burn garlic!)
  3. Stir or whisk in flour. Cook for additional minute.
  4. Add half and half and milk. Stir or whisk in to the flour mixture in pan to fully combine. Turn heat up to medium high. Continue cooking, stirring often until mixture comes to a boil. This will take several minutes. The sauce will thicken quite a bit. Once thickened, season to taste with a little bit of salt and black pepper. Turn heat down to medium-low.
  5. Stir in Smoked Gouda and Parmesan cheeses. Stir to combine. Add chopped spinach and cooked & drained macaroni noodles. Stir well to fully mix ingredients together. Once mixed, taste it again. Add additional salt and pepper, if desired.
  6. Spray a 1 quart baking dish with non stick spray. Pour macaroni mixture into dish. Sprinkle the dried bread crumbs evenly over the top of macaroni. Cover pan with foil.
  7. Place covered dish in 350 degree oven and bake for 15 minutes. Remove foil from dish, then continue baking for 6-7 minutes. When done, the sauce is hot and bubbly around the edges of the pan.
  8. Remove from oven, let it rest for about a minute, then serve it up! YUM. Enjoy!
Notes
Any combo of cheeses would probably work in this dish... Just be sure that the total amount of cheese added is 2 cups! Have fun creating your OWN version!

 

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Chicken Club Pasta Salad

The weather has finally warmed up here this week, so to celebrate the sunshine I made a Chicken Club Pasta Salad for dinner the other night. I served it with some fresh fruit on the side – and boy, was it good! It FELT like it was summer (at the end of March!)!Chicken Club Pasta Salad / The Grateful Girl Cooks!
I found this recipe on Pinterest, and decided to give it a try, because any salad with chicken and bacon in it has to be good! Add to that cheddar cheese, tomatoes, fresh herbs, and a creamy ranch dressing… and it sounded like a winner! And it was… we REALLY enjoyed this entree salad (and I got to use fresh parsley and chives from my garden in it, also!)

This is a very easy salad to prepare. Most of the prep work (and it’s not too tedious) involves cooking bacon, a piece of chicken, and some pasta (I like to call it “multi-tasking!”). The rest comes together quickly and with little to no fuss! My kind of meal! I made the entire salad up in the early afternoon, tossed it with a bit of the dressing (to keep it from drying out) and refrigerated it until dinner time. Then I added more salad dressing right before serving!  Here’s how you make it:

First cook a large chicken breast. (Boil it, grill it, bake it… or use leftovers… just get enough cooked chicken for 2 cups, and cut it into 1″ cubes and set aside).  Next thing is to cook the bacon until fairly crisp. Drain and cool, then cut. I used kitchen shears to cut it into small pieces.

Chicken Club Pasta Salad / The Grateful Girl Cooks!

Cut the bacon, cheddar cheese and tomato into small pieces. Set aside.

Chicken Club Pasta Salad / The Grateful Girl Cooks!

Add all dressing ingredients to a medium sized bowl. Whisk to fully combine. Refrigerate until ready to add to salad.

Chicken Club Pasta Salad / The Grateful Girl Cooks!

Chicken Club Pasta Salad / The Grateful Girl Cooks!

Cook pasta according to package directions. Drain and rinse with cold water, until pasta is completely cooled off. (I used tri-color rotini pasta for the color it added, but you could also use shells, macaroni noodles or mini-penne pasta for this dish).

Chicken Club Pasta Salad / the Grateful Girl Cooks!

Add cooled pasta, bacon, chicken, cheddar cheese and tomato to a large salad bowl.

Chicken Club Pasta Salad / The Grateful Girl Cooks!
Pour some of the dressing over the salad and stir to combine. If making this up early in the day, add only enough dressing to cover the pasta so it won’t dry out in the fridge. When ready to serve later, add additional dressing, to taste.  If you are making and serving this salad immediately, add enough dressing to taste and coat all ingredients (there will be some leftover dressing no matter which way you choose to prepare this!)

Chicken Club Pasta Salad / The Grateful Girl Cooks!
Serve the salad up, dig in, and enjoy this delicious, filling main course salad!  It tastes wonderful the next day, as well. Hooray for leftovers at lunchtime!

Chicken Club Pasta Salad / The Grateful Girl Cooks!
We really enjoyed this meal. I think it would be perfect on a HOT summer’s night, or to serve at a luncheon or potluck with friends! Hope you will consider giving this a try!  Have a fantastic day, and may God bless the work of your hands!

Chicken Club Pasta Salad / The Grateful Girl Cooks!Recipe Adapted From:  http://www.spendwithpennies.com/chicken-club-pasta-salad/

Chicken Club Pasta Salad
 
Prep time
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Enjoy this delicious and filling salad featuring rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
For The Salad:
  • 8 ounce pasta (I used rotini tri-color pasta)
  • 8 slices bacon, cooked crisp, then cut into small pieces.
  • 2 cups cooked chicken breast, cut into 1" cubes
  • 1 tomato, seeded and diced
  • ½ cup cheddar cheese, cut into 1" cubes
For The Ranch Dressing:
  • ½ cup buttermilk
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 Tablespoon fresh chives, chopped
  • 1 Tablespoon dried dill weed (or chopped fresh dill)
  • 1 Tablespoon fresh parsley, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt & black pepper, to taste
Directions
  1. Prep ingredients (cook chicken and bacon / chop tomatoes, cheese). Set aside.
  2. Make the salad dressing. Set aside.
  3. Cook the pasta according to package directions. Rinse with cold water, until pasta has completely cooled off; drain well.
  4. Put salad ingredients into a large salad bowl (except for the salad dressing). Mix.
  5. Add salad dressing to taste. You will NOT have to use all the dressing. If eating salad immediately, just add enough to toss and coat all ingredients well. If making salad early in day, add enough salad dressing to lightly coat all ingredients, stir, then cover dish and refrigerate until ready to serve. At serving time, add additional salad dressing to taste (since pasta will absorb some of the dressing while refrigerated). Stir to combine. Serve, and enjoy!
Notes
Note: I used 1 really large chicken breast, which provided me with the 2 cups chicken.
Original recipe also called for ½ of an avocado, diced. Didn't have one when I made this, but I'm sure it would be great in this salad, as well.

 

Chili Spaghetti

Looking for a quick, delicious and easy weeknight dinner? How about making a batch of Chili Spaghetti? It’s a slight twist on traditional spaghetti, as it has Mexican-inspired flavors!Chili Spaghetti / The Grateful Girl Cooks!When you really think about it, traditional spaghetti has tomatoes, meat, tomato sauce, onions, garlic and cheese (Parmesan). Well- guess what? Many of those same ingredients are found in Chili, but with a completely different set of spices. So why NOT make a Mexican-inspired spaghetti, right? Right. It’s so very easy, and it surprisingly tastes so very good! It is very filling, and full of flavor. My hubby and I love having this occasionally.

I make my Mom’s recipe for homemade chili (http://www.thegratefulgirlcooks.com/moms-old-fashioned-chili/), so I always seem to have some extra in the freezer. I use that for this recipe, but for crying out loud… if you don’t have homemade, just buy some good quality chili (meat and beans) to make this EASY!

Prepare spaghetti according to package directions. While it is cooking, heat up the chili in a large skillet. About a minute or so before the spaghetti is done, ladle out about 1/4 cup pasta water (this has starch in it), and stir it into the chili. Drain pasta and add it to the skillet with the chili in it. Continue to cook for a couple minutes until well coated and pasta is fully cooked.

Chili Spaghetti / The Grateful Girl Cooks!

Chili Spaghetti / The Grateful Girl Cooks!

When done, place the pasta onto individual serving plates. Spoon a little leftover chili from pan onto pasta. Garnish with some grated cheddar cheese, sliced green onions and a dollop of sour cream. Serve piping hot, and enjoy!  Note** If you are using store bought chili, the key is making sure you have enough chili to completely coat the spaghetti, and have some extra to spoon on top when you plate it!

Chili Spaghetti / The Grateful Girl Cooks!

No recipe needed (unless you want to enjoy my recipe for “Mom’s Old-Fashioned Chili“)… see how easy that is?  Sure hope you will give this a try. It is very easy to “throw together” on a busy day!

Have a great weekend, friends.

Chili Spaghetti / The Grateful Girl Cooks!

 

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Florentine Lasagna Roll

I’ve been making this meatless Florentine Lasagna Roll for almost 20 years… for potlucks and delicious dinners with our family! Filled with spinach, three kinds of cheese, garlic and onion, then covered in a simple Italian flavored tomato sauce, this recipe is easy and FABULOUS!Florentine Lasagna Roll / The Grateful Girl Cooks!Even though this meal is “meatless”, you don’t need it with three cheeses, spinach and fantastic Italian flavors shining through in this meal!  The recipe is “simple”; all you do is cook lasagna noodles, mix together a cheese and spinach filling and spread it over the noodles, roll it up, cover with an Italian-flavored tomato sauce and bake. Easy, right? Right. Anyone can make this great dish!  Here’s how..

Cook spinach and drain well.

Florentine Lasagna Roll / The Grateful Girl Cooks!

In medium sized bowl, combine cream cheese, Parmesan cheese, cooked and drained spinach, chopped onion, garlic cloves, black pepper, and egg.

Florentine Lasagne Roll / The Grateful Girl Cooks!

Mix well, to completely combine ingredients. Set aside.

Florentine Lasagna Roll / The Grateful Girl Cooks!

Cook the lasagna noodles according to package instructions. You need 10 cooked lasagna noodles for this recipe. I cook 12, in case any of them split or break. (Think of it as pasta insurance.) Once cooked, I drain the noodles, then arrange them on a large sheet of wax paper, overlapping the long (curly) sides to form a rectangle like this…

Florentine Lasagne Roll / The Grateful Girl Cooks!

Once noodles are fully arranged, carefully spread the filling over the noodles. I put spoonfuls of filling all over the noodles, then use the back of a spoon to spread out the filling.

Florentine Lasagne Roll / The Grateful Girl Cooks!

I spread grated Mozzarella cheese all over the cheese/spinach filling, then carefully roll up the pasta and filling.  To roll it up: Using the wax paper to help, begin tightly rolling the noodles up (starting with the side of rectangle with straight pasta edges). Use the wax paper to help roll noodles tightly as you go. Tuck the noodle edges under as you complete the first roll,  so you have a tight, firm roll to begin with.

Florentine Lasagne Roll / The Grateful Girl Cooks!

I pulled back some of the wax paper as I rolled to show you what it should look like.

Florentine Lasagne Roll / The Grateful Girl Cooks!

When pasta is completely rolled up,  place the finished roll on a large baking sheet (one with rimmed edges). Carefully remove the last bit of wax paper from underneath the roll. The lasagna roll should look like this.

Florentine Lasagne Roll / The Grateful Girl Cooks!

In a bowl, combine the sauce ingredients (tomato sauce, sugar, basil and oregano); stir to combine.

Florentine Lasagne Roll / The Grateful Girl Cooks!

Spoon sauce over the entire surface (top and sides) of Lasagna Roll. Use all the sauce.

Florentine Lasagne Roll / The Grateful Girl Cooks!

When completely covered with sauce, grate Parmesan cheese all over the top and sides of the roll.

Florentine Lasagne Roll / The Grateful Girl Cooks!

Bake in a preheated, 350 degree oven for 35 minutes. Remove baking sheet from oven, and let the Lasagna Roll stand for 5 minutes before slicing.

Florentine Lasagne Roll / The Grateful Girl Cooks!

With a sharp knife cut slices of the Florentine Lasagna Roll, and place on individual serving plates with a large spatula. Serve with some crusty bread and a great salad, and BOOM! You’ve got yourself a great Italian “meatless” meal… just like that!

Florentine Lasagna Roll / The Grateful Girl Cooks!

Trust me… this meal is DELICIOUS. You won’t even miss having meat in it. The flavors are amazing, it’s really EASY to make, and looks quite nice, too! Sure hope you will give this recipe a try. I think you will be pleasantly surprised!

Have a great day during this busy holiday season. My husband and I made an intentional decision this year to NOT fill up this holiday season with “busy-ness” and constantly looking for “things” to entertain us, as our culture tends to promote. Instead, we are enjoying a simple holiday season this year, trying to focus on what Christmas really means to us… the birth of our Savior, Jesus. His humble birth changed everything, and for that we are GRATEFUL.

Florentine Lasagna Roll / The Grateful Girl Cooks!

Recipe Source: unknown (wrote recipe on a 3×5 card over 20 years ago- didn’t note where I got it from)

Florentine Lasagna Roll
 
Prep time
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Meatless, but definitely not tasteless, this three cheese and spinach filled lasagna roll is absolutely easy to prepare and tastes delicious!
As Prepared By:
Recipe type: Entree
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 10 cooked lasagna noodles
For The Filling:
  • 10 oz. package frozen spinach, cooked, and well drained.
  • 8 oz. package cream cheese (room temp.)
  • ¼ cup Parmesan cheese, grated
  • ¼ cup chopped onion
  • ¼ teaspoon black pepper
  • 1 garlic clove, minced
  • 1 egg, slightly beaten
  • 1 cup grated Mozzarella cheese (do not add to filling-keep separate!)
For The Sauce:
  • 3- 8 oz. cans tomato sauce
  • ½ teaspoon granulated sugar
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
For garnish:
  • ¼ cup grated Parmesan cheese
Directions
To Make The Filling:
  1. Cook spinach according to package instructions. Drain well. In small bowl, combine cream cheese, cooked spinach, ¼ cup Parmesan cheese, chopped onion, black pepper, minced garlic and egg. Stir well until mixture is fully combined. Set aside.
To Make Lasagna Roll:
  1. Cook lasagna noodles according to package instructions. Remove from heat; drain.
  2. On wax paper, arrange the noodles overlapping the long (curly) sides to form a large rectangle.
  3. Spread cheese/spinach filling over surface of noodles. Spread grated Mozzarella cheese over the cheese/spinach filling.
  4. Starting at short ends of the pasta (non curly), roll up the pasta (in jelly roll fashion), using the wax paper to help. Tuck the ends under and firm up the roll, as you roll it up, continuing to use the wax paper as a guide. When it is roll completely, carefully transfer (might have to use two spatulas) the roll to a large (9x13) baking sheet. Carefully remove the wax paper. Seam side should be down on the sheet.
To Make Sauce:
  1. In a small bowl, combine tomato sauce, sugar, basil and oregano. Stir to combine.
To Finish Roll:
  1. Spread the sauce over top and sides of entire lasagna roll. Grate Parmesan cheese over top of the roll. Bake in preheated oven at 350 degrees for 35 minutes. Remove baking sheet from oven. Let Lasagna Roll stand for 5 minutes before attempting to slice. Using a sharp knife, slice into serving sizes, and using a spatula, place slices onto individual serving plates. Enjoy!

 

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Cheese Tortellini in a Tomato-Spinach Cream Sauce

Well, Fall weather has definitely come to the Pacific Northwest, bringing with it LOTS of rain and cooler temperatures, I have felt myself craving pasta lately. It’s funny- in the Summer I want to BBQ our meals; in Fall and Winter I crave “comfort food” recipes, much like this easy recipe for Cheese Tortellini in a Tomato-Spinach Cream Sauce.Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!
My husband and I enjoyed this “meatless” pasta dish last week. Store bought tortellini is cooked, then served in a delicious cream sauce, which features the flavors of spinach, tomatoes, onions, garlic, basil, and of course… Parmesan cheese! It’s a very easy dish to pull together, as well, which ALWAYS scores big with me. Here’s how you make it:

Bring a pot of water to a boil, and cook tortellini, according to package directions, while you are making the sauce. Time it so that the tortellini is done when the sauce is ready.

Cook frozen chopped spinach according to package directions (I didn’t have any so I used fresh baby spinach, chopped it, then cooked it for a couple minutes in boiling water to wilt it).

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Drain the spinach really well using a strainer. Set the drained spinach aside. (I drained it so well I BROKE this strainer. Oops. Be careful out there, folks!)

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

In a large skillet, sauté onion in oil until it is tender (3-4 minutes).

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Once onions have softened, add the garlic and cook for another minute, stirring well.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Add tomatoes, spinach, basil, salt and pepper to the skillet.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Give it a good stir, then continue cooking the mixture on medium-high heat until almost all of the liquid has cooked out (this will take about 5-6 minutes).

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Pour in the whipping cream.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Grate Parmesan cheese and add it to the mixture.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Give the sauce a good stir. Bring the sauce to a boil, then reduce heat to LOW and simmer for 8-10 minutes (or until the sauce has thickened). Leave the skillet uncovered while cooking.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

About the time the sauce is finished cooking and hot, the tortellini should be done cooking.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Drain the cooked tortellini, then add to the skillet full of the tomato-spinach cream sauce.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Gently stir, to coat the tortellini with the sauce. Place tortellini and sauce in serving dish, or serve portions onto individual plates. Grate additional Parmesan cheese on top of each individual serving, if desired, and serve while hot!

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

That’s it! Serve this with a mixed green salad for a hearty dinner! The recipe serves 6 (if using 16 oz. frozen tortellini-see Note Section of printable recipe). We enjoyed the leftovers, too!!

Have a great day! Think of ways you can encourage a friend, neighbor, or family member today, and act on it… be someone who makes a positive difference in someone’s life!

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!Recipe Source: http://www.tasteofhome.com/recipes/tortellini-with-tomato-cream-sauce

Cheese Tortellini in a Tomato-Spinach Cream Sauce
 
Prep time
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Total time
 
Cheese tortellini, enhanced with a cream sauce featuring tomatoes, spinach, garlic and Parmesan cheese. Comforting and filling!
As Prepared By:
Recipe type: Entree
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 1 package (16 oz,) frozen cheese tortellini
  • 1 small brown onion, chopped
  • 2 Tablespoonfuls olive oil
  • 3 garlic cloves, minced
  • 1 can (14.5 oz.) diced tomatoes (undrained)
  • 1 package (10 oz.) frozen chopped spinach
  • 1½ teaspoons dried basil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups heavy whipping cream
  • ½ cup grated Parmesan cheese
  • Additional grated Parmesan cheese for garnish, if desired
Directions
Make tortellini:
  1. Cook the tortellini according to package instructions. While the tortellini is cooking, make the sauce.
Make Tomato-Spinach Cream Sauce:
  1. While tortellini is cooking, sauté chopped onion in olive oil (in large skillet) for 3-4 minutes, until onion has softened. Add garlic to skillet; cook for one minute, stirring constantly so it doesn't burn.
  2. Add tomatoes (and juice), drained spinach, basil, salt and black pepper to the skillet. Cook this mixture (uncovered) for 5-6 minutes on medium-high heat, until almost all of the liquid has been cooked away.
  3. Stir in the whipping cream and the Parmesan cheese. Stir well, then bring to a boil. Once it reaches the boiling point, reduce heat back down to low; simmer and continue cooking for 8-10 minutes, or until the sauce has thickened up a bit.
  4. When tortellini is finished cooking, drain it well, then add tortellini to tomato-spinach cream sauce in skillet. Gently stir to fully coat pasta with the sauce, then serve while hot.
  5. If desired (I recommend), garnish each individual serving with additional grated Parmesan cheese. Enjoy!
Notes
-No frozen spinach? Use fresh baby spinach. Place spinach leaves in boiling water for about 3 minutes. Drain. Use as directed.
-Can also use a 9 oz.. pkg. of FRESH tortellini. Makes a couple less servings (and extra sauce), but is good substitution for 16 oz. frozen tortellini.

 

 

Easy Spaghetti Sauce With Italian Sausage

When I make spaghetti sauce, I cook the sauce for several hours… BUT sometimes I don’t have time to spare, so I make this EASY and quick spaghetti sauce which is flavored with Italian sausage, mushrooms, green peppers, onions, and lots of spices. It’s delicious and filling, especially on a “cool weather” kind of day, like today in the Pacific Northwest.Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!The sauce only takes about 10 minutes of prep work, then the rest of the time (30 minutes) is inactive “simmering” time. Not too much time to invest, and the results are wonderful! I like to make extra sauce to freeze for another day (the recipe serves 4-6 depending on serving size, but it’s always nice to have extra made up).

Start the party off by sautéing Italian sausage (which has been removed from the casing) with some chopped onion.

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!

Add chopped green pepper and continue cooking until sausage is fully cooked.

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!

Drain the grease from the skillet, then add tomato paste, a large can of diced tomatoes, and water. Sometimes I add in 1/2 cup red wine, if I have an open bottle (optional, though).

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!
Next add the spices (oregano, basil, Italian seasoning, garlic powder, red pepper flakes, salt & pepper).

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!

Add mushrooms. I used some of my dehydrated mushrooms (they ARE kind of handy to have around and re-hydrate wonderfully in the sauce), but of course, you can use the same amount of fresh, sliced mushrooms. If you don’t like mushrooms, just leave ’em out!

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!
Bring the sauce to a boil, then reduce heat to a low simmer and cook for about 30 minutes or so. The sauce will reduce a bit, and all those yummy flavors will permeate the sauce. While the sauce is cooking, I cook the spaghetti noodles (or any other pasta I am using), drain, then place the drained pasta on individual serving plates, and top with a ladle of sauce, then some grated Parmesan cheese. That’s it! So easy… yet such a very quick… inexpensive, and delicious hearty meal.

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!
I grew up eating my Mom’s spaghetti sauce with ground beef in the sauce. My husband and I prefer the great taste of Italian sausage in our sauce. If you’ve never tried it, hope you will consider giving it a try.  Have a great day, and Buon Appetito (Italian, for “enjoy your meal!)!

Easy Spaghetti Sauce With Italian Sausage / The Grateful Girl Cooks!Recipe source: My brain, in Italian mode.

Easy Spaghetti Sauce With Italian Sausage
 
Prep time
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Quick, inexpensive, and easy to prepare, this delicious spaghetti sauce is flavored with Italian sausage, onions, green peppers, and spices!
As Prepared By:
Recipe type: Entree
Cuisine: Italian
Serves: 4-6 servings
Ingredients
  • 3 Italian sausage links (mild or hot), casings removed.
  • ¾ cup chopped brown onion
  • ⅓ cup chopped green pepper
  • 1 can (6 oz.) tomato paste
  • 1 large can (28 oz.) diced tomatoes
  • 1 cup water (or substitute ½ cup water and ½ cup red wine, if desired)
  • 1½ teaspoons oregano (dried)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon basil (dried)
  • 1¼ teaspoons garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (dried)
  • 1½ cups sliced mushrooms
  • Grated Parmesan cheese, for garnish (if desired)
Directions
  1. Remove casing from sausage links by cutting with a knife down the length of the link, and removing the sausage. Discard the casing. Crumble the sausage into a large skillet.
  2. Sauté the sausage and chopped onion on medium heat. Add the green pepper; cook until sausage is fully cooked. Drain the grease out of the pan (discard), and return skillet to stovetop.
  3. Add tomato paste, can of diced tomatoes (including juice), and water to skillet.
  4. Add oregano, Italian seasoning, basil, garlic powder, salt, pepper and red pepper flakes.
  5. Add sliced mushrooms. Stir all ingredients well, to combine.
  6. Bring sauce to a boil, then reduce heat to low and continue to cook for about 30 minutes. The sauce will reduce down a bit, and the flavors will permeate the sauce. Taste test the sauce and add additional salt or spices as desired.
  7. While sauce is cooking, prepare the pasta according to package directions. Drain pasta, then serve with sauce ladled over the top.
  8. Garnish with Parmesan cheese, if desired, and serve HOT!

 

Recipe Source: My brain

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Florentine Manicotti

My husband and I love Italian food! One of the dishes we enjoy occasionally is this “meatless” recipe for Florentine Manicotti. Pasta shells filled with three cheeses (creamy ricotta, mozzarella and Parmesan), spinach, and covered in spaghetti sauce. Yum. I like to think of manicotti as the Italian version of Mexican enchiladas!Florentine Manicotti / The Grateful Girl Cooks!For anyone unfamiliar with manicotti, it is a large, tube shaped type of pasta that is typically filled with meat or cheese and is baked in spaghetti sauce. This particular recipe is meatless; it’s delicious, and is a fairly easy dish to prepare.  I use a recipe I found years ago on a box of pasta, and tweaked it a bit by adding cooked spinach and a couple additional spices to the cheesy filling, to give it a true “Florentine” touch!

The first thing I do when I make this recipe is to cook a small box of frozen spinach, according to the package directions. Then I drain it very well, and let the spinach cool. When it has cooled off, I mix up the cheese filling, then add the spinach.

Florentine Manicotti / The Grateful Girl Cooks!Here’s what manicotti pasta shells look like BEFORE they are cooked (they’re about 5 inches long):

Florentine Manicotti / The Grateful Girl Cooks!The tubes of pasta are fragile, so be careful not to break them. Carefully add the pasta to a large pot of boiling, salted water and cook for 7 minutes.

Florentine Manicotti / The Grateful Girl Cooks!When done, carefully remove the pasta shells to a colander and drain them well.

Florentine Manicotti / The Grateful Girl Cooks!Now put a layer of spaghetti sauce on the bottom of a baking pan.

Florentine Manicotti / The Grateful Girl Cooks!Gently fill each of the pasta tubes with the cheese and spinach filling. I hold the shell in my hand and fill one side with the cheese/spinach filling (using a spoon and sometimes a butter knife) clear to the middle, then switch to the other end of the shell and fill the other side. Try to get as much filling into the shell as possible without splitting it.

Florentine Manicotti / The Grateful Girl Cooks!Once the shells are filled, lay them on top of the spaghetti sauce.

Florentine Manicotti / The Grateful Girl Cooks!Now cover the manicotti with the rest of the spaghetti sauce. I like to cover the entire pasta shell with sauce, then sprinkle the top with Parmesan cheese (or grated mozzarella cheese).

Florentine Manicotti / The Grateful Girl Cooks!Cover the baking pan with aluminum foil. Bake at 350 degrees for 40 minutes, then remove the foil and bake an additional 15 minutes longer or until the manicotti is hot and cheese filling is bubbly. Let cool for a minute or two (easier to serve up) , then remove manicotti to serving plates using a spatula. The only thing left to do is grab a fork, dig in, and enjoy this tasty dish!

Florentine Manicotti / The Grateful Girl Cooks!Hope you will give this recipe a try!  I may not have the most mouthwatering “professional” photos to share (staged of course by a photography assistant), but trust me… these are delicious, and I really think you will enjoy them! Have a great day.

Florentine Manicotti / The Grateful Girl Cooks!Recipe adapted from: Box of American Beauty Manicotti Pasta Shells.

Florentine Manicotti
 
Prep time
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Manicotti pasta, filled with ricotta, Parmesan and mozzarella cheeses, covered with spaghetti sauce is a filling, easy to make Italian dish.
As Prepared By:
Recipe type: Entree
Serves: 6 servings
Ingredients
  • 6-8 uncooked manicotti pasta shells
  • 15 ounces part-skim ricotta cheese (1¾ cups)
  • 2 cups (8 ounces) grated mozzarella cheese
  • 1 package frozen chopped spinach (cooked per package directions, and drained well)
  • ¼ cup grated Parmesan cheese
  • 2 Tablespoons fresh parsley, chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground oregano
  • 3 cups (or one 28 ounce jar) prepared spaghetti sauce
  • Additional Parmesan or mozzarella cheese (for garnish, optional)
Directions
  1. Preheat oven to 350 degrees F.
  2. Cook frozen chopped spinach per package instructions. Remove from heat; drain WELL. Let spinach cool.
  3. In a medium sized mixing bowl, combine the ricotta cheese, grated mozzarella, Parmesan cheese, parsley, salt, pepper, garlic powder and ground oregano. Stir well until fully combined.
  4. Add spinach to the cheese mixture. Stir well, to combine.
  5. Cook manicotti shells according to package instructions (add to boiling water-7 minutes cook time is typical). When done, remove from heat, drain gently, and let dry.
  6. Fill each shell using a spoon until full of filling.
  7. Spread some of the spaghetti sauce over the bottom of 13x9 baking pan (enough to fully cover); put the filled pasta in a single layer on top of sauce.
  8. Spoon the rest of the spaghetti sauce over the top of the manicotti. Sprinkle with additional grated Parmesan cheese (or mozzarella), if desired. Cover pan with aluminum foil.
  9. Bake at 350 degrees for 40 minutes; remove foil, then cook an additional 15 minutes. Manicotti should be hot and cheese bubbly when done. Remove pan from oven. Let sit for a minute or two, then gently remove manicotti to individual serving plates using a spatula.
  10. Serve with a green salad and a slice of crusty french bread, and enjoy!

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