INGREDIENTS:

3 lbs. chicken pieces
1 (15 oz.) can tomato sauce
1 can tomato soup
1/2 soup can of milk
1 (6 oz.) can tomato paste
1 lb. box spaghetti or mosticiolli
2 cloves garlic, minced or 1/4 tsp. garlic powder
2 tsp. oregano
1 tsp. dried basil
Dash of salt or pepper
1/2 c. Parmesan cheese
4 slices Mozzarella

DIRECTIONS:

Cook spaghetti or mosticiolli. Put chicken into roaster. Combine next 9 ingredients (minus pasta). Pour over chicken. Cover. Bake at 375 degrees for 1 hour. Sprinkle with cheese. Top with Mozzarella slices. Bake 10 minutes longer. Remove chicken pieces from roaster. Mix pasta with sauce in roaster. Put chicken on top and warm 10 minutes. Serves 6.

INGREDIENTS:

4 c. water
4 oz. linguini
1/2 tsp. olive oil
1 tsp. freshly pressed garlic
1/2 tsp. each dried basil & oregano
1/2 c. 1/2″ cubes onion
1 c. cubed bell pepper
1/2 c. thinly sliced zucchini
1/2 tsp. arrowroot or cornstarch
2 tbsp. dry vermouth (or chicken broth)
3/4 c. halved cherry tomatoes
1 1/2 tsp. chopped parsley
1 tbsp. grated Parmesan cheese

DIRECTIONS:

1. Boil pasta 12 to 15 minutes.

2. Heat oil in skillet, add garlic, basil, oregano and cook 1 minute. Add onion, bell pepper, zucchini, stir fry over high heat until vegetables are crisp and tender.

3. Stir arrowroot in vermouth or chicken broth. Add vegetable mixture and cook until glazed.

4. Add pasta and toss to mix. Top with tomatoes, parsley and cheese.

INGREDIENTS:

1 lb. ground beef
2 (6 oz.) cans tomato paste
4 cloves fresh garlic, chopped med. fine
1 med. onion, chopped
1 tsp. chopped oregano
1 tsp. chopped sweet basil
3/4 tsp. red pepper
1/2 c. olive oil
1 tsp. black pepper
1 tbsp. salt
1 tbsp. sugar
1 qt. tomatoes, cut up
1 1/2 lb. vermicelli

DIRECTIONS:

Brown ground beef in olive oil in a large pot. Add chopped garlic and chopped onion and cook about 2 minutes. Add 2 small cans of tomato paste and 3 cans of water. Add tomatoes, oregano, sweet basil, salt, sugar, black pepper, and red pepper. Simmer on low heat 1-2 hours. Bring large pot of water to a rolling boil, add the vermicelli and cook until tender (no white in center). Drain pasta and add 2 tablespoons olive oil. Stir in sauce and serve on plates. Extra sauce may be added to the served portions for taste and appearance.

This recipe may be tripled with cooking time extended. The remaining sauce may then be frozen in smaller containers for later use. This sauce also goes well with the many different varieties of pasta. While the sauce may be frozen, the pasta will taste better if prepared fresh each time. Ground turkey may also be substituted for the ground beef for a healthier alternative.