Super-Easy Chicken Manicotti

1 jar (26-30 oz.) spaghetti sauce

1 tsp. garlic salt

1 ½ lbs. chicken breast tenders

14 uncooked manicotti shells

2 C. shredded mozzarella cheese

Chopped fresh basil leaves, if desired

 Heat oven to 350º.  Spread about ⅓ of the spaghetti sauce in ungreased 9 x 13 pan.  Sprinkle garlic salt on chicken.  Insert chicken into uncooked shells, stuffing from each end to fill if necessary.  Place shells on spaghetti sauce in dish.  Pour remaining sauce over shells, covering completely.  Sprinkle with cheese.  Cover and bake about 1 ½ hrs. or until shells are tender.  Sprinkle with basil.  

Baked Chicken Parmesana

⅓ C. seasoned fine dry bread crumbs

¼ C. Parmesan cheese

4 boneless skinless chicken breast halves

2 eggs, beaten

2 tsp. extra virgin olive oil

½ C. Mozzarella cheese, shredded

9 oz. linguine, cooked

2 (15 oz.) containers marinara sauce

Lightly grease an 8 in. square baking dish.  Combine bread crumbs and Parmesan cheese in a shallow dish.  Dip chicken in eggs, then in bread mixture.  Arrange chicken in prepared dish.  Drizzle with oil.  Bake on 375º for 25-30 min. or until chicken is tender and no longer pink.  Sprinkle with Mozzarella cheese.  Bake an additional 2 min. or until cheese is melted.  Warm sauce according to package directions.  Toss pasta with sauce.  Serve chicken over pasta. 

Tasty Italian Chicken

½ C. chopped onion

1 ⅛ tsp. paprika, divided

3 tsp. olive oil, divided

1 ¼ C. water

½ C. tomato paste

1 bay leaf

½ tsp. chicken bouillon granules

½ tsp. Italian seasoning

½ C. flour

1 ½ tsp. grated Parmesan cheese

½ tsp. salt

¼ tsp. garlic powder

¼ dried oregano

1 ½ lbs. chicken tenders

In a small saucepan, sauté onion and ⅛ teaspoon paprika in 1 tsp. oil until tender.  Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 min.

           

Meanwhile, in a large resealable plastic bag, combine the flour, Parmesan, slat, garlic powder, oregano, and remaining paprika.  Add chicken; seal bag and shake to coat.  in a large nonstick skillet coated with nonstick cooking spray, cook half the chicken in 1 tsp. oil for 2-3 min on each side or until juices run clear.  Remove and keep warm; repeat with remaining chicken and oil Discard bay leaf from sauce, serve over chicken.

From Taste of Home 

Cheesy Shell Lasagna

1-1/2 pounds lean ground beef

2 medium onions, chopped

1 garlic clove, minced

1 can (14-1/2 ounces) diced tomatoes

1 jar (14 ounces) meatless spaghetti sauce

1 can (4 ounces) mushroom stems and pieces, undrained

8 ounces uncooked small shell pasta

2 cups (16 ounces) reduced-fat sour cream

11 slices (8 ounces) reduced-fat provolone cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

 In a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Meanwhile, cook pasta according to package directions; drain.

Place half of the pasta in an ungreased 13-in. x 9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.

Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.

From Taste of Home

Beef Mozzarella Bake

3 C. dry pasta

1 lb. ground beef

1 ¼-½ tsp. basil

¼ tsp. pepper

¼ tsp. garlic powder

1 can tomato soup

1 can Cream of mushroom soup

¼ C. water

1 ½ C. mozzarella cheese, divided

Cook pasta until almost done.  Brown ground beef, basil, pepper, garlic powder.  Add soups, water, cooked pasta, and 1 C. mozzarella.  Put in a 2 qt. casserole dish.  Sprinkle with remaining ½ C. cheese.  Bake on 400º for 25 min.

From Jennifer

Traditional Lasagna

1 pound ground beef

3/4 pound bulk pork sausage

3 cans (8 ounces each) tomato sauce

2 cans (6 ounces each) tomato paste

2 garlic cloves, minced

2 teaspoons sugar

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

3 eggs

3 tablespoons minced fresh parsley

3 cups (24 ounces) 4% small-curd cottage cheese

1 carton (8 ounces) ricotta cheese

1/2 cup grated Parmesan cheese

9 no-boil lasagna noodles, cooked and drained

6 slices provolone cheese

3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.

Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).

Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Adapted From Taste of Home

Easy Meat Lasagna

1 16 oz. low fat cottage cheese

2 eggs., beaten

⅓ C. chopped fresh parsley (3T dry)

3 C. shredded mozzarella cheese

1/2 C. parmesan cheese (fresh is best)

1 Tbsp. onion powder

1/2 tsp. dried basil

⅛ tsp. pepper

1 qt. spaghetti sauce

3/4 lb. ground beef, browned and salted

12lasagna noodles

Mix first eight ingredients using only 2 C. mozzarella and 1/4 C. parmesan cheese; blend well.  Mix sauce and ground beef in a separate bowl.  Spread 3/4 C. meat sauce in bottom of 9x13 pan.  Layer noodles across pan, then1/2 cottage cheese mixture.  Then add 1 1/2 c. meat sauce.  Repeat layers with more noodles, other half of cottage cheese mixture, and 1 1/2 C. meat sauce.  Add a final layer of noodles and meat sauce.  Top with remaining1 C. mozzarella and 1/4 C. parmesan. (Feel free to be generous with the parmesan)  Cover with foil and bake at 375 for 45 min. or until tender and bubbling.  Remove foil and bake5-10 more minutes to brown top.  let stand 10 min. before serving.

From Kamber