Italian Pasta Bake

INGREDIENTS:

1 1/2 lbs lean ground beef
1 1/2 cups tomato sauce (I use a jarred spaghetti sauce like Prego)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garlic powder
oregano
pepper
6 ounces cream cheese, softened
1 cup sour cream
3 green onions, with tops, chopped
10 ounces egg noodles, cooked and drained
1 1/2 cups grated parmesan cheese

DIRECTIONS:

Brown the ground beef in a skillet, stirring until crumbly; drain. Add the tomato sauce, salt, sugar, garlic powder, oregano and pepper. Simmer for 30 minutes.
Combine the cream cheese, sour cream and green onions in a bowl; set aside.
Cook the noodles according to package directions and drain.
Layer the noodles, sour cream mixture, tomato sauce mixture and parmesan cheese, 1/2 at a time in a greased 9X13 inch baking dish. Bake at 350*F for 20 minutes or until heated through. You can make this a day ahead if you want, it also freezes very well.
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Italian Pasta Dish

INGREDIENTS:

1 (16 ounce) box rigatoni pasta or ziti pasta
1 cup of steamed broccoli
1 lb of trimmed chicken breasts, pounded slightly for tenderness and cut into 1 to 2 inch chunks
1 egg, mixed with
1/2-3/4 cup milk
2 cups Italian style breadcrumbs
2 cups light oil, for frying,divided
1/2 cup of freshly grated parmesan cheese
1/2-3/4 cup balsamic vinegar

DIRECTIONS:

Prepare chicken first as directed above then dip in egg/milk mixture to coat and then directly into bread crumbs to coat.
Heat half of oil in large skillet over medium high heat until hot.
Fry chicken on each side for approximately 2 minutes, depending on size of piece.
Once chicken is cooked, remove from pan and drain on large brown paper bag until cool.
As needed, add remaining oil to pan.
Continue process until all chicken is cooked.
Set pan aside to cool.
Next, prepare choosen pasta according to aldente directions.
Drain and move to a large serving dish.
Re-heat set aside cooked chicken in microwave on high for 1- 2 minutes (optional).
Combined steamed broccoli and chicken with pasta.
Next, drain oil from skillet, leaving only a small coating of oil in pan.
Heat skillet on low and add balsamic vinegar.
Stir with wooden spoon to mix in pan drippings until vinegar is reduced (approx. 2 minutes).
Once balsamic/oil mixture is reduce, pour over pasta dish and mix gently.
Top with freshly grated cheese and Enjoy!
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Italian-Style Vegetables with Pasta (Lf)

INGREDIENTS:

2 tb Stock, Vegetable;*

1 ea Pepper, red; seeded and

-coarsely chopped 1 ea Pepper, green; seeded and

-coarsely chopped 1 ea Pepper, yellow; seeded and

-coarsely chopped 2 sm Zucchini; cut into 1/2 inch

-slices 1/2 md Onions, red; chopped

1 cl Garlic; minced

14 oz Tomatoes, whole; peeled in

-sauce 4 lg Tomatoes, sun-dried; softend

-& chopped 2 tb Fresh oregano; chopped or

-1/2 tsp dried 2 tb Fresh basil; chopped or

-1/2 tsp dried 1/2 ts Salt, sea;

1/2 ts Pepper, black; freshly grnd

4 ea 2 1/2 oz servings of your

-favorite pasta

DIRECTIONS:

Heat a large skillet. Add the stock and all the ingredients except the pasta. Cover and cook over medium-low heat for 15 to 20 minutes, or until al dente. Cook the pasta according to the package directions. Drain well and serve with the vegetable sauce. Makes 4 servings. One serving is equal to 1 cup pasta and 1 cup sauce. *I used the water from soaking the sun-dried tomatoes instead of the vegetable broth. We really enjoyed this, it’s DELICIOUS! From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE
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