Cheddar Chicken Spaghetti

Ingredients
1 package (8 oz) spaghetti, broken in half
2 cups cubed cooked chicken
2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup, undiluted
1 cup milk
1 T diced pimentos (optional)
1 can green chiles (optional)
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
- Cook spaghetti according to package directions.
-  While pasta is cooking combine the chicken, 1 cup cheese, soup, milk, pimientos, green chiles, salt and pepper.
- Drain spaghetti, add to the chicken mixture and toss to coat.
- Transfer to a greased 13 x 9 x 2 baking dish.
- Sprinkle with the remaining cheese.
- Bake, uncovered at 350°F for 20-25 minutes or until heated through.

Hints
- You can use an entire box of past.
- Try whole wheat pasta for a healthier, more flavorful dish.

Submitted by Terry

The Greatest Pasta Sauce Of All Time

Ingredients
3 Green peppers
1 Onion
4 Garlic cloves
3 Cans Diced Tomatoes
Italian seasonings
2 tbs Olive Oil

Directions
-  Chop green peppers and onions and saute in olive oil over medium high heat until onions are translucent
-  Crush garlic in garlic press and add to pepper-onion mixture
-  Add tomatoes and Italian seasonings to taste
-  Cook over medium heat for 20 minutes
-  Puree in blender/food processor/magic bullet until smooth

Hints
-  Don't add the garlic too early or cook for too long.  Garlic becomes bitter if overcooked. 
-  For a stronger flavor wait until five minutes before pureeing to add the garlic
-  This also tastes great with browned ground beef or ground turkey added.
-  You could also add mushrooms or olives (or any other veggie) to the saute.

Submitted by Amy

Spinach Pesto Pasta and Cheese

This was a thrown together, last minute attempt at a one-dish meal that came out much better than I expected. I will definitely be making this one again.

Ingredients
10 oz frozen spinach
2 1/2 cups assorted shredded cheese
1/2 cup milk
1 lb pasta
1/4 cup prepared pesto

Directions
- Boil pasta according to package directions.
- While the pasta is cooking defrost your spinach and blend it (blender, food processor or magic bullet) with the milk until it is as creamy as your blender is going to get it.
- In a small sauce pan combine the spinach-milk mixture, the pesto and the cheese. Cook over medium heat, stirring regularly, until the cheese is melted.
- Grease the bottom of whatever casserole dish you typically use.
- Drain the pasta and put it in the casserole dish.
- Pour the spinach cheese sauce over the pasta and lightly toss.
- Top with the remaining 1/2 cup of cheese.
- Bake at 350 for 20-30 minutes.

Submitted by Amy

Corinne's Amazing Pasta Dinner

My SIL made this amazing pasta dinner one night when she didn't feel like cooking. I LOVED it and have been making versions of it ever since. This is the best way I've found to duplicate the dish. Check the comments in a day or two to see if Corinne adds any instructions.

Ingredients
1 lb short pasta (such as gemelli or penne)
2 large ripe tomatoes, seeded and chopped
1 package baby spinach, about 6oz
12 ounces fresh mozzarella, cut into bite-size pieces
2 cloves garlic, chopped 
1/4 cup prepared pesto (like this one by Classico)
2 tbs olive oil

Kosher salt and pepper

Directions

-  Cook the pasta according to the package directions.
-  While the pasta is cooking put the spinach in the bottom of a large bowl.
-  When the pasta is finished, drain and return to pan.
-  Add the olive oil, pesto and garlic and quickly stir until the pasta is coated.
-  While the pasta is still very hot, pour it over the spinach
-  Let stand for about two minutes so the pasta has time to wilt the spinach.
- Stir in the mozzarella and tomato.

Hints:
-  It's a good idea to let your tomato, mozzarella and spinach come to room temp before making this dish or the end result will be lukewarm.

Chicken Noodle Casserole

Ingredients:
1 can (10 3/4 oz) cream of mushroom soup
1/2 cup milk
1/4 tsp ground black pepper
1/4 cup parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked & drained
1/2 cup shredded cheddar cheese

Directions
-  Stir soup, milk, black pepper, parmesan cheese, vegetables, chicken and noodles in 1 1/2-qt. casserole.
-  Bake at 400 degrees for 25 mins. or until hot.
-  Stir.
-  Top with cheddar cheese and serve.

Submitted by Terry

Creamy Penne Pasta

INGREDIENTS:
1 (16 ounce) package penne pasta
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh parsley
1 tomato, diced
salt and pepper to taste
1 (8 ounce) package cream cheese

DIRECTIONS:
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan over medium heat, heat olive oil.
- Stir in garlic, basil, oregano, parsley, tomato, salt and pepper, and cook 5 minutes.
- Stir in cream cheese until melted. (Add meat, if desired, at this time.)
-Heat through, toss with cooked pasta and serve.

Submitted by Kelly

Summer Pasta Salad

Ingredients
1 lb pasta(uncooked)
1 bottle Italian salad dressing (not creamy)
1 clove minced garlic

Optional Ingredients
Pepperoni
Salami
Onions
Artichoke hearts
Mushrooms
Cherry tomatoes, halved
Colored sweet peppers
Carrots
Zucchini or summer squash
Mozzarella
Fresh Parmesan
Black or green olives

Directions
- Cook pasta according to package directions and rinse in cold water.
- Combine pasta, salad dressing and garlic with optional ingredients in large salad bowl.
- Eat right away or chill before serving.

Hints
- You can use various types of pastas, whatever is left in the cabinet. Cheese Tortellini works well too.
- Chilling the pasta before serving allows time for the flavors to blend. If you chill it too long some of the ingredients can become mushy. A couple of hours is usually enough.

Submitted by Amy

Baked Macaroni & Cheese

Ingredients
4 cups uncooked elbow noodles
1 - 1 1/4 8 oz blocks of Cracker Barrel Sharp White Cheddar Cheese
approximately 3 tbsp butter
Milk

Directions
- Cook elbow noodles until al dente.
- Shred cheese
- After noodles are cooked and drained, layer the bottom of the pan (13x9) with enough noodles to just cover the bottom.
- Cut the butter into pieces over the noodles.
- Pour milk until about 1/4 inch deep, not quite completely covering the noodles.
- Spread a layer of cheese over the top of the noodles and milk.
- Continue layering the noodles and cheese until dish is full.
- Top layer should be cheese.
- Bake at 350 degrees for approximately 45 minutes or until top noodles and cheese are slightly brown, but noodles are not crispy.

Submitted by Erin

Colored Pepper Pasta Salad

Pasta Ingredients
2 boxes bow tie pasta
1 each (medium) - red, green, orange, yellow peppers, chopped
1 medium red onion, chopped

Dressing ingredients:
1 tsp Accent spice
3/4 cup olive oil
3/4 cup sugar
3/4 cup cider vinegar
1 Tbs parsley
1 Tbs garlic salt
pepper, to taste

Directions
- Prepare pasta according to box.
- Combine all dressing ingredients in a jar and mix well.
- Mix chopped peppers and onions in with cooked pasta.
- Pour dressing over pasta and gently toss.
- Cover and refrigerate overnight.

Hint:
This recipe makes a lot - You can halve it for smaller crowds (8-10).

Submitted by Claire