Danita's Recipe Box

• 1 pound Italian sausage links, casings removed
• 1 can (26.5 oz) Hunt’s Meat Flavor Spaghetti Sauce
• 3 cups (6 oz) uncooked campanella pasta (ruffled edge), cooked according to package directions and keep warm
• 2 cups (8 oz) shredded mozzarella cheese, divided
• 1 tablespoon chopped fresh parsley

Cook sausage over medium-high heat in a 10-inch skillet until crumbled and no longer pink; drain. Blend in spaghetti sauce. Simmer for 5 minutes. Remove from pan; keep warm. Place half of cooked pasta in bottom of skillet. Pour half of sausage-sauce mixture over pasta. Sprinkle with 1 cup mozzarella cheese. Top with remaining pasta, sausage-sauce mixture, and mozzarella. Cover and cook over medium heat for 5 minutes or until heated through and cheese melts. Remove from heat; let stand 1 minute.

• 1 pound rotini pasta
• 1 1/2 pounds chicken
• olive oil
• 10 ounce block chedder cheese
• 2 cans pizza sauce
• 2 cups (8 ounces) shredded mozzarella cheese
• pizza seasoning or oregano

Boil pasta, drain. Cut chicken into bite-sized cubes. Fry chicken in olive oil until cooked through. Cut cheese into small cubes. Mix pizza sauce, cheese, pasta and chicken in casserole dish. Top with mozzarella cheese and pizza seasoning. Bake at 300°F for 30 minutes.

• 2 cups whole wheat elbow macaroni
• onion powder
• garlic powder
• 1 pound lean ground beef or turkey
• 2 teaspoons or more chili powder
• 1 1/2 cups marinara sauce
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 cup grated chedder cheese

Cook pasta according to package directions; drain. In a large skillet, cook ground meat until browned; drain off fat. Stir in chili powder, onion powder, garlic powder, marinara sauce, basil and oregano. Simmer for 10 minutes, stirring occasionally. Add pasta to meat mixture; stir well and heat thoroughly. Remove from heat. Sprinkle cheese over meat-pasta mixture. Cover and let stand for five minutes or until cheese is melted.

• 6 ounces uncooked dried fettuccine or spinach fettuccine
• 1/4 cup light butter
• 1 1/2 cups broccoli florets
• 1 medium carrot, coarsely shredded
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh basil leaves
• 1/2 teaspoon finely chopped fresh garlic
• 12 cherry tomatoes
• freshly grated parmesan cheese, if desired

Cook fettuccine according to package directions. Drain, set aside; keep warm. Meanwhile, melt light butter in 10 inch skillet until sizzling; add all remaining ingredients except tomatoes and parmesan cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes). Add tomatoes; continue cooking until heated through (2 to 3 minutes). Toss vegetable mixture with cooked fettuccine; sprinkle with parmesan cheese.

• 1 pound ground beef
• 1 can chedder cheese soup
• 1 can (10 3/4 ounce) tomato soup
• 1 1/2 cups water
• 2 cups uncooked medium shell pasta

Cook beef in skillet until browned; pour off fat. Add soups, water and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.

• 1 can chedder cheese soup
• 1/2 soup can milk
• 1/8 teaspoon pepper
• 2 cups hot cooked corkscrew or medium shell pasta
• 1 tablespoon dry bread crumbs
• 2 teaspoons butter or margarine, melted

Mix soup, milk, pepper and pasta in 1 quart casserole. Mix bread crumbs with butter and sprinkle over pasta mixture. Bake at 400°F for 20 minutes or until hot.

• 2 cans cream of chicken soup
• 1/2 cup water
• 1/4 cup lemon juice
• 1 tablespoon dijon mustard
• 1 1/2 teaspoons garlic powder
• 8 large carrots, thickly sliced
• 8 boneless chicken breast halves
• 8 cups hot cooked egg noodles
• parsley

Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker. Add chicken and turn to coat. Cover and cook on low 7 to 8 hours or until done. Serve over noodles. Sprinkle with parsley.

• 3 C. macaroni (uncooked)
• ¼ C. butter
• 2 T. flour
• 3 C. milk
• 10 oz. Cracker Barrel baby Swiss cheese – cut up
• 10 oz. Cracker Barrel sharp cheese – cut up
• pepper to taste (optional)
• bread crumbs (optional)

Cook macaroni 10 min. Drain and put in greased 9″x13″ pan. Melt butter, stir in flour.  Add milk, cheese, and pepper and cook until cheese is melted, stirring constantly.  Pour over macaroni and mix. Top with bread crumbs.  Cover and bake at 350 degrees for 30 minutes.

• 28 uncooked manicotti shells
• 4 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 3 eggs, slightly beaten
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon finely shredded lemon peel
• spaghetti sauce
• 1 cup parmesan cheese

Cook shells, drain and pat dry. Mix ricotta cheese, mozzarella cheese, eggs, salt, pepper and lemon peel. Fill each shell with about 3 tablespoons cheese mixture. Divide shells between 2 ungreased 13x9x2 inch baking dishes. Cover with sauce. Sprinkle with parmesan cheese. Cook uncovered at 350°F for 40 minutes. If frozen, heat uncovered at 375°F for 1 hour.

• 1 package (10 ounces) large shell macaroni
• ½ package (8 ounces) mini smoked sausages
• 1 cup shredded Cheddar cheese
• 1 cup Hidden Valley® Original Ranch Dressing
• ¼ cup milk

Cook macaroni in boiling water for 8 minutes; add sausages and cook 1 minute longer. Drain.
Stir in cheese until melted, then add dressing and milk. Heat mixture and serve.