Chicken and Spinach Penne Pasta Bake

I made this one last night in lieu of the traditional Beef Baked Ziti we usually have.  It was very tasty and a yummy change in one of our standard favorites.  I used canned chicken and frozen spinach because thats what I had on hand and it worked out just fine!  Follow the link for pictures and to find other tasty recipes!

Three Cheese Chicken Penne Pasta Bake

1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1-2 cloves garlic, minced
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed
1 cup shredded 2% milk mozzarella cheese, divided
2 Tbsp. grated Parmesan cheese

Directions:
Heat oven to 375ºF.


Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.

Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

460 calories per serving; Makes 4 servings.

Source: adapted slightly from Kraft

Easy Mexican Casserole

Easy Mexican Casserole

SingForYourSupperBlog.com
(Printable Recipe)

1 pound lean ground beef
1 can Ranch Style beans (I used the ones that already had some onion in them)
1 10-12 ounce bag tortilla chips, crushed (I just crushed enough for a thin layer)
1 can Ro-tel tomatoes drained
1/2 small onion, chopped
2 cups shredded cheddar cheese, divided (I didnt use quite that much, just enough for good covering and i used 2%)
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving (or fresh avocado like we did!)

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish (I actually used a square one, the layers looked to spread thin to me in the rectangle one). Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Try it, you will like it! And check out this yummy blog too! :)

Roxy's Baked Ziti

We got this from my friend Roxanne and it quickly became one of our all time fav meals.  So delish and so easy! Here we go...

1 lb ground beef
1 box tube pasta *we always use wheat pasta and love it, can't even tell the difference.
1 jar spaghetti sauce
mozarella cheese
Lite cream cheese

1. Preheat the oven to 350.
2. Brown the beef.  Drain.  Add in spaghetti sauce and warm.
3.  Boil the pasta.  Drain.
4.  In a casserole dish, put a layer of pasta down.  Top with meat mixture.  Add in a few spoonfuls of cream cheese scattered around.  Sprinkle with Mozzarella.
5. Repeat!

Put in the oven for about 20-30 minutes until brown and bubbly.  We LOVE it every time and it tastes just as good the next day!!

WW Chicken Spaghetti

Chicken Spaghetti

4 oz can mushrooms (drained)

4 oz Light Velveeta Cheese

2 cups cooked spaghetti

1 pkg. chicken gravy

1 can Rotel tomatoes

1/4 C water

8 oz cooked diced chicken breasts

Mix together. Put in 8x8 casserole dish or baking pan (covered). Bake at 375 for 25 minutes.

4 servings = 8 points plus each