Chicken Cacciatore Lasagne Recipe

INGREDIENTS:

12 Pieces Oven Ready Lasagne – uncooked
1 tablespoon Olive or vegetable oil
2 large Green peppers – sliced into thin rings
1 pound Chicken breast tenders (boneless, skinless) – cut into thirds
1/2 teaspoon Garlic salt
3 cups Spaghetti sauce
1 1/2 cup Sliced mushrooms, drained
16 ounces Part-skim mozzarella cheese – shredded

DIRECTIONS:

Remove 12 pieces of pasta from package. Heat oven to 350 F.

In large skillet over medium heat, heat oil; add green pepper. Cook until tender, turning occasionally, about 15 minutes; remove from skillet. Sprinkle chicken with garlic salt; cook until no longer pink.

Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce.

Place 3 pieces uncooked pasta crosswise in dish. Pieces should not overlap or touch side of pan since they will expand when baked.

Spread about 2/3 cup sauce over pasta, covering pasta completely. Layer one-third each green pepper rings, chicken and mushrooms over sauce. Sprinkle with 1 cup mozzarella cheese.

Repeat steps 4 and 5 TWO more times. Top with remaining 3 pasta pieces. Spread remaining sauce on top, covering pasta completely. Cover with foil.

Bake 30 minutes; remove foil. Sprinkle with remaining cheese; bake 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

This recipe for Chicken Cacciatore Lasagne serves/makes 8.

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Baked Tomato Sauce Recipe

INGREDIENTS:

2/3 cup Olive oil
1 1/2 pound Italian plum tomatoes, sliced lengthwise
1/4 cup Grated Romano cheese
1/4 cup Dry bread crumbs
3 cloves Garlic, finely chopped
1 teaspoon Dried oregano
Salt and pepper; to taste
Penne pasta

DIRECTIONS:

Preheat oven to 425 F.

Cover bottom of baking dish with oil. Dip the cut sides of tomatoes in oil, then place cut side up. Tomatoes should fit closely together in one layer. Combine the cheese, bread crumbs, garlic, oregano, pepper and salt and sprinkle evenly over tomatoes. Bake for 40 minutes. If drippings start to burn, turn oven down to 375 F. or 400 F.

Combine baked tomatoes with penne pasta, toss, and serve immediately.

This recipe for Baked Tomato Sauce serves/makes 6.

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Ham And Cheese Pasta Bake Recipe

INGREDIENTS:

1 package (16 ounce size) rotini pasta
1 jar (26 ounce size) onion and garlic spaghetti sauce
1 pound thickly sliced honey baked ham, cut into 1/2 inch cubes
1 teaspoon minced garlic
1 teaspoon black pepper
1/2 teaspoon onion powder
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

DIRECTIONS:

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, combine dry pasta, spaghetti sauce, ham, garlic, onion powder and pepper. Fill sauce jar with water, and pour over mixture. Mix well, and spoon into 9×13 inch casserole dish. Cover tightly with foil.

Bake in preheated oven for 35 minutes. Carefully remove foil, then sprinkle with mozzarella and Parmesan cheese. Bake for 5 minutes, or until cheese is melted.

This recipe for Ham And Cheese Pasta Bake serves/makes 8.

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