Pasta casserole

•  8 oz spaghetti (or other pasta, gf)
• 1 lb gr beef or turkey
• onion and garlic to taste
• 14 oz spaghetti sauce (add 1-2 t italian seasoning depending on the sauce)
• up to 1/2 t salt depending on how much is in the sauce
• 1/4 t pepper
• 3 oz cream cheese
• 1 c ricotta
• 1/2 c sour cream (original said 1 c which seemed like too much)
• 3 green onions, optional
• 1.5 c italian style cheese

1. Cook the pasta. Meanwhile in a large skillet, cook the meat, onion, and garlic over medium heat until browned, 6-8 min. Drain if too much fat. Stir in spaghetti sauce, salt, and pepper. Simmer for 10-20 minutes or until the rest of the ingredients are ready. 

2. Mix cream cheese, ricotta, and sour cream. Stir in green onions. To a 9x9 pan, layer pasta, then cream cheese mixture, then sauce. Top with shredded cheese. 

3. Bake at 350 degrees for 20-30 minutes, until browned and bubbly. If desired, top with additional onions.  

Chicken Bacon Ranch Pasta

•  16 oz spiral pasta (cooked according to package directions)
• 1 1/2 c milk (we used 1%)
• 1/2 c ranch salad dressing (could probably use less)
• 8oz cream cheese 
• 2 C chicken, cooked and cubed (can be cooked in the bacon grease)
• 8 bacon strips, cooked and crumbled
• 2 c colby cheese
• sliced green onions

1. In a pan, combine milk, ranch dressing and mix. Stir in cream cheese over medium heat until melted and combined. Add pasta, chicken, bacon, and 1 c cheese. Transfer to 13x9 and top with remaining cheese. Bake uncovered until heated through, 15-20 minutes at 400 degrees. Sprinkle with green onion if desired. 

Chicken Spaghetti casserole

•  8 oz uncooked spaghetti, broken into 3 in pieces
• 3 c cubed chicken, cooked (could use rotisserie chicken if desired)
• 10 3/4 oz cream of chicken soup (I usually make my own gf)
• 1 c milk
• onion
• 1 C cheddar cheese 
• 1 C swiss cheese, divided
• 4 oz mushrooms
• 1/2 c chopped roasted sweet red peppers (this is the best part, we just used fresh red peppers)
• 3 T mayonaise
• 1 1/2 t steak seasoning (salt, pepper, garlic, onion powder, paprika)
• 1/2 t dried basil

1. Cook spaghetti according to package directions. 
2. Combine in large bowl: chicken, soup, milk, onion, 1/2 cup cheddar, 1/2 c swiss, mushrooms, peppers, mayo, steak seasoning, basil
3. Drain spaghetti and add to chicken mixture. Transfer to 13x9 pan. Cover and bake at 350 degrees for 20 minutes. Uncover, sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer.  

Shrimp and Kale alfredo

 This has some similarities with our basic alfredo recipe but acid from wine and lemon as well as additions of fresh produce added interesting layers of complexity and nutrition. 

Ingredients

• 12-16oz pasta (spaghetti or fettuccini)
• 1 tbsp. 

  extra-virgin olive oil

• 1 lb. 

  shrimp, peeled and deveined (could try chicken?)

• Kosher salt

• Freshly ground black pepper

• 3-4 tbsp. 

  butter

• 3 

  cloves garlic, minced

• 1/2 tsp. 

  crushed red pepper flakes, plus more for garnish

• 2 1/2 c. 

  grape tomatoes, halved

• 1/4 c. 

  white wine

• 1 c. 

  heavy cream

• Juice of 1 lemon

• 5 oz. 

  baby kale (about 6 c.) or if regular kale, needs to be chopped and cooked longer

• 1/2 c. 

  freshly grated Parmesan, plus more for garnish

Directions

• 1. 1. In a large pot of salted boiling water, cook pasta according to the package directions until al dente, reserving some pasta water.
  2. 2. In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 4 minutes. Remove from skillet and reserve on a plate.
  3. 3. Add butter to skillet then add garlic (add kale here if it's full grown) and red pepper flakes and cook until fragrant, 1 minute. Add tomatoes to skillet and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes. 
  4. 4. Add heavy cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, shrimp, and baby kale and toss to coat. If sauce is too thick, add additional pasta water.   

Butter, sage, and parmesan pasta

• 1/2 lb pasta (I used Ronzoni gluten free rotini)
  
• 2 T butter
• 30 fresh sage leaves (or equivalent other fresh herbs, I used half sage and half parsley) 
• 1 C or more parmesan
• salt and freshly ground pepper
  

1. Cook pasta according to directions. Don't forget to salt the water. 

2. Meanwhile, melt butter over medium heat, in skillet or saucepan large enough to hold everything. Add sage/herbs and cook until butter is brown and herbs shrivel. 

3. Reserve 1 c. of the pasta water before draining the pasta. Add pasta to butter-sage and 3/4 c of the water and stir. After a minute or so add the parmesan. Add more water if needed. Season with salt and pepper to taste. Can pass extra cheese at the table also.

Sausage & Cheese Rigatoni

This pasta is awesome! So much cheese!

Ingredients:

- 16oz rigatoni pasta

- 1 lb ground Italian sausage
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced

- 3/4 cup heavy whipping cream
- 28 oz crushed tomatoes in puree
- 6 oz tomato paste
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes

- 15 oz whole-milk ricotta cheese
- 1/2 cup shredded Parmesan cheese
- 4 oz goat cheese (may substitute another kind of cheese if desired)
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper

- 8 oz shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese

- torn fresh basil (optional)

Directions:

Preheat oven to 350F. Cook rigatoni according to package instructions.

Cook sausage, red pepper, and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Add cream to sausage mixture; cook for 5 minutes. Stir in tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Cook over medium-low heat until sauce thickens slightly (5-8 minutes).

Meanwhile, combine ricotta, 1/2 cup Parmesan, goat cheese, egg, salt, and pepper.

Stir pasta into meat sauce. Spread 3 cups into each of two greased 11x7" baking dishes. Top each with half of the ricotta cheese mixture, then half of the remaining pasta mixture.

Bake, covered, for 25 minutes. Uncover and top with mozzarella and 1/2 cup Parmesan. Bake until cheese are melted, about 5 minutes longer. Sprinkle with fresh basil if desired.

Freeze option: Omit cheese toppings and basil. Cover unbaked casserole and freeze. To use, partially thaw in the refrigerator overnight; remove to room temperature 30 minutes before baking. Preheat oven to 350F. Bake as directed, adding the cheese and baking as needed for internal temperature to read 165 degrees. If desired, sprinkle with basil. 

Shrimp Scampi

Ingredients:

- 3 to 4 garlic cloves, minced
- 1 to 4 tablespoons butter
- 1 to 4 tablespoons olive oil

- 1 lb uncooked medium shrimp, peeled and deveined
- 1/4 cup lemon juice
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano

- 1/2 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 1/4 cup minced fresh parsley

- hot cooked angel hair pasta

Directions:

Use a 10" oven-proof skillet, or a regular frying pan and transfer to a baking dish when done with this step. Saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper, and oregano. Cook and stir until shrimp turn pink. Sprinkle with Parmesan cheese, bread crumbs, and parsley.

Broil 6" from heat for 2-3 minutes, or until top is golden brown. Serve with pasta.

Chicken Peanut Noodles

Nice subtle flavors.

Ingredients:

- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha
- 1 teaspoon dark brown sugar
- 1 teaspoon toasted sesame oil
- 4 oz whole wheat spaghetti, cooked (reserve 1/4 cup cooking water)

- 2 cups shredded rotisserie chicken
- 4 scallions, thinly sliced
- red pepper flakes (optional)

Directions:

In a large bowl, whisk together the peanut butter, soy sauce, lime juice, sriracha, brown sugar, sesame oil, and at least 2 tablespoons of water from the pasta.

Add the cooked noodles. Toss until well coated.

Toss in the chicken and half the scallions. Top with remaining scallions and red pepper flakes, if desired.

Taco Stuffed Pasta Shells

These are so great! What a perfect use for leftover taco filling.

Ingredients:

- 1 to 1.5lb leftover beef from tacos
- 1 package (8 oz) cream cheese, cubed

- 15 to 20 uncooked jumbo pasta shells
- 2 to 3 tablespoons butter, melted (optional)

- 1 cup salsa
- 1 cup (4 oz) shredded cheddar cheese
- 1 cup (4 oz) shredded Monterey Jack cheese
- 1/2 to 1 cup crushed tortilla chips (optional, especially if you're expecting to have leftovers)

- sour cream and green onions, chopped (optional)

Directions:

Stir together the leftover taco meat and cream cheese. Chill for 1 hour (optional).

Cook the pasta shells according to package directions. Drain. Gentle toss with butter or oil (optional).

Fill each shell with 2 to 3 tablespoons of meat mixture. If desired, can freeze the shells at this point for future use.*

Preheat oven to 350F. Spoon salsa into a 9x13" baking dish. Place stuffed shells on top of salsa; cover and bake for 30 minutes (The shells dry out unless top is covered).

Uncover shells and sprinkles with cheeses (and crushed tortilla chips, if desired). Bake 15 minutes longer or until heated through. Serve with sour cream and green onions.

*To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a 9x13" baking dish and top with shells. Cover and bake at 350F for 40 minutes. Sprinkle with cheese and chips; proceed as directed.

Lucy's Chicken Pesto Shells

This recipe came from a birthday dinner made by Becky's fabulous sister Lucy!

Ingredients:

- 6 oz jumbo pasta shells

- 4 oz cream cheese (regular or whipped)
- 1 cup grated Parmesan cheese
- 6 tablespoons pesto (about half of a 7 oz package-- the other half is used later)
- 2 cups cooked and shredded chicken (use boneless chicken breasts or rotisserie chicken, or substitute shredded pork or can even substitute some chopped zucchini)
- 4 teaspoons minced garlic (or equivalent dried)
- 1 tablespoon milk

- 6 tablespoons pesto
- 2 cups shredded mozzarella cheese

Directions:

Cook pasta shells as directed on the package, but only to al dente or slightly undercooked.

Preheat oven to 350 degrees. In a large bowl, combine the cream cheese, Parmesan cheese, 6 tablespoons pesto, chicken, garlic, and milk.

Fill the pasta shells with the filling. Place in a baking dish.

Spread 6 tablespoons pesto on top. Sprinkle with mozzarella cheese.

Bake shells uncovered for 20-25 minutes, or until cheese is melted.

Skillet Bacon Mac & Cheese

Ingredients:

- 6 slices bacon, cooked; reserve 3 tablespoons rendered bacon fat

- 1/4 cup butter
- 1/4 cup flour
- 3 cups hot whole milk
- 1/4 teaspoon nutmeg
- salt and pepper, to taste

- 14 to 16 oz dry pasta (elbow macaroni, shells, penne, etc.)

- 1 teaspoon (or to taste) dry mustard
- 1/4 teaspoon ground cayenne pepper
- 2 cups grated sharp Cheddar cheese
- 1 cup grated Gruyere cheese
- 1 cup grated Parmesan cheese

- 1/4 cup heavy cream (plus extra milk, if you desire a thinner sauce)
- 1 1/2 cups panko (Japanese) bread crumbs (or make your own bread crumbs if you have time; this ingredient really has a big impact on the final dish)
- 2 tablespoons chopped fresh parsley (or equivalent dried parsley)
- 1/2 cup grated Parmesan cheese

Directions:

Cook the bacon in a 10-inch cast iron skillet until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.

Melt the butter in an oven-safe skillet. (NOTE: Make the bechamel sauce in an oven-safe skillet. A 10-inch skillet will only fit half of the recipe, so if you make a full recipe, try a 12+-inch skillet or put half the finished product in an 8x8 pan to freeze.) Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit (avoid browning) for about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce heat. Cook, stirring for 2-3 minutes more. Remove from heat.

Bring a pot of salted water to boil. Cook the pasta until nearing al dente; drain.

Preheat oven to 400 degrees.

Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese. Stir constantly until all the cheese has melted into the sauce. Add the cream (and additional milk, if desired). Taste and adjust seasonings, if needed.

Add the cooked pasta to the sauce. Stir evenly to coat. (If making a full recipe, put half the pasta and sauce into an 8x8 pan and freeze for later).

In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat. Sprinkle the mixture over the top of the macaroni. Sprinkle with 1/2 cup Parmesan cheese.

Bake until the top is browned and the sauce is bubbling, about 20-25 minutes. Top with crumbled cooked bacon (or try mixing it in). Let sit 5 minutes before serving.

Beef Bolognese with Penne

Ingredients:

- 4-6 pieces of center-cut bacon, chopped

- 1 lb lean ground beef
- 1/2 lb ground Italian sausage, bison, or lean pork

- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped carrot
- 1/3 cup finely chopped celery
- 1 tablespoon minced garlic

- 6 oz tomato paste
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1/3 cup beef broth
- 2/3 cup dry red wine

- 1 can (14.5 oz) unsalted diced tomatoes, undrained
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt

- chopped fresh flat-leaf parsley, optional

Directions:

Place bacon in a Dutch oven over medium-high heat. Saute 5 minutes or until bacon begins to crisp.

Add ground beef and sausage/pork/bison to pan. Cook 6 minutes or until partly browned, stirring to crumble. Remove mixture from pan.

Add onion, carrot, celery, and garlic. Saute 4 minutes. Add tomato paste; saute 1 minute. Add chicken stock, beef broth, and red wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.

Return beef mixture to pan. Stir in tomatoes, pepper, and salt.

Serve Bolognese sauce over cooked penne pasta. Garnish with parsley, if desired.

Bistro Macaroni and Cheese

Make a half recipe if cooking for 2, unless you want a LOT of mac and cheese! Especially good with extra cheddar cheese sprinkled on top right before serving.

Ingredients:

- 2 tablespoons butter
- 3 tablespoons flour

- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder

- 16 oz uncooked elbow macaroni

- 1 cup (4 oz) shredded mozzarella cheese
- 1 cup (4 oz) shredded cheddar cheese
- 1/2 cup crumbled Gorgonzola cheese
- 3 oz cream cheese, softened (take this out, it makes an unpleasant texture)

- 1/4 cup sour cream

Optional (other types of cracker or cereal crumbles could work as a topping)
- 1/2 cup seasoned bread crumbs 
- 1 tablespoon butter

Directions:

In a medium saucepan, melt 2 tablespoons butter over low-medium heat. Stir in the flour until smooth. Gradually whisk in milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Meanwhile cook macaroni according to package directions.

Reduce heat for milk mixture; stir in cheese until melted. Stir in sour cream.

Add macaroni; toss to coat.

Optional: 
In a small skillet, heat 1 tablespoon butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top of macaroni.

Ricotta Spinach Tortellini Filling

Ingredients:

- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan
- 2 tablespoons chopped spinach
- 1 egg
- 1/4 teaspoon ground black pepper
- 1 pinch freshly grated nutmeg

- fresh pasta recipe (which we did not try, but recipe follows)
- 1 egg mixed with 1/2 teaspoon water

Directions:

In a bowl, combine the first 6 ingredients.

Using the fresh pasta recipe, roll out the dough either by hand or by machine. Cut into 3- or 4-inch rounds with a cookie cutter.

Place 1/4 teaspoon filling into the center of each round. Brush egg wash on the bottom half of the round; fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.

In a half gallon of rapidly boiling salted water, add the tortellini in batches. Cook for 3-5 minutes, or until tortellini floats to the surface. Remove to a strainer to drain.

Recipe for fresh pasta:

- 3 cups flour
- 2 large eggs
- 3 tablespoons water
- 1 teaspoon olive oil
- 1/2 teaspoon salt

On a clean surface, make a well with the flour.

In a measuring cup, mix the eggs, water, oil, and salt.

Pour the wet mixture slowly into the flour. Mix with 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour.

Form the dough into a disk and cover with plastic wrap. Refrigerate for 1 hour.

Follow directions for machine rolling.

Chicken Baked Penne

Ingredients:

- 1-2 cups tomato sauce
- 2 stuffed chicken breasts (use the leftovers from this recipe)
- 8 oz penne, uncooked
- 1 cup shredded mozzarella cheese

Directions:

Set oven to broil.

Bring 2 quarts water to a boil.

Heat tomato sauce in a small pan.

Chop chicken breasts into bite-sized pieces and place in a medium bowl.

Cook penne; drain. Place in a bowl and toss with tomato sauce, chopped chicken breast, and half of the mozzarella cheese.

Place mixture into a loaf pan; top with remaining mozzarella cheese. Broil until golden brown.

Tomato Sauce

Ingredients:

- 2 tablespoons olive oil
- 2 garlic cloves, minced

- 1 can (28 oz) San Marzano or Dei Fratelli tomatoes
- 3 tablespoons balsamic vinegar (may replace 2 tablespoons with tomato vinegar)
- 1 tablespoon sugar
- 1 tablespoon pizza seasoning
- 1 1/2 teaspoons salt

Directions:

Preheat a high-sided saute pan with olive oil. Add garlic. Saute until frgrant.

Add the remaining ingredients, starting with the tomatoes. Simmer over low heat for 20 minutes.

Panko Chicken Parmesan

Ingredients:

- 4 oz uncooked spaghetti

- 2 cans (14.5 oz each) unsalted petite-diced tomatoes, drained

- 1 1/2 teaspoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 6 garlic cloves, thinly sliced

- 3/8 teaspoon salt

- 3 tablespoons finely chopped fresh basil

- 2 (8 oz each) boneless skinless chicken breast halves

- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1/8 teaspoon salt

- 1 large egg, lightly beaten

- 1/2 cup panko (Japanese bread crumbs)
- 1 oz Parmesan cheese, grated (about 1/4 cup)

- 1 tablespoon olive oil, divided
- 1 teaspoon butter

- 2 oz mozzarella cheese, thinly sliced

Directions:

Preheat broiler to high.

Cook pasta according to package directions. Drain and set aside. While pasta cooks, place tomatoes in a food processor; process until almost smooth.

Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons olive oil to pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally.

Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta; keep warm.

While sauce cooks, split each chicken breast horizontally to form 2 cutlets (4 total).

Combine flour, garlic, powder, and 1/8 teaspoon salt. Sprinkle over both sides of cutlets and pat evenly. Shake off any excess flour.

Place egg in a shallow dish. Combine panko and Parmesan cheese in another shallow dish. Dip cutlets in eggs, then dredge in panko mixture.

Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon oil and butter to pan; swirl until butter melts. Add chicken to pan; cook 4 minutes on each side or until browned.

Place chicken on a baking sheet; top evenly with mozzarella. Broil for 2 minutes or until cheese melts. Serve with pasta, remaining sauce, and additional fresh basil if desired.

Cheddar Potato Pierogies

Ingredients:

- 1 baking potato (10 oz), peeled and quartered
- 2 oz shredded cheddar cheese (about 1/2 cup)
- 2 teaspoons butter
- 1/4 teaspoon salt

- 9 oz flour (about 2 cups)
- 1/2 teaspoon salt

- 1/2 cup sour cream
- 2 large eggs, lightly beaten

- 1/2 teaspoon extra-virgin olive oil
- 3/4 cup diced red onion
- 2 teaspoons minced garlic

- 4 teaspoons butter, divided

- 1/4 cup chopped fresh flat-leaf parsley, if desired
- additional sour cream, if desired

Directions:

Place potato in a medium saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 20 minutes. Drain.

Combine potato, cheddar cheese, 2 teaspoons butter, and 1/4 teaspoon salt in a bowl; mash with a potato masher. Set aside.

Combine flour and remaining 1/2 teaspoon salt in a medium bowl.

Combine sour cream and eggs in a small bowl; whisk to combine. Add sour cream mixture to flour mixture, stirring just until combined. Wrap dough in plastic wrap and refrigerate for 30 minutes.

Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; saute for 4 minutes. Stir onion mixture into potato mixture.

Divide dough into 2 portions. Roll each portion to a 1/8-inch thickness on a lightly floured surface. Cut with a 4-inch round cutter into 18 rounds.Working with 1 round at a time, spoon 1 tablespoon potato mixture onto each round. Fold dough over filling; press edges together to seal. Repeat with remaining dough and potato mixture.

Bring water to a boil in a large saucepan. Add half of the pierogies; cook for 2 minutes or until pierogies float. Remove cooked pierogies and repeat with remaining pierogies.

Melt 2 teaspoons butter in a large non-stick skillet over medium-high heat. Add half of the pierogies to the pan; cook 2 minutes on each side until golden brown. Remove from pan and repeat with another 2 teaspoons of butter and the remaining pierogies. Top each serving with parsley and sour cream if desired.

Tortellini Spinach Casserole

Ingredients:

- 1 package (10-15 oz) frozen cheese tortellini

- 1/2 pound sliced fresh mushrooms
- 1/2 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon pepper
- 2 tablespoons butter

- 6 oz evaporated milk
- 2 tablespoons butter
- 1/2 cup (4 oz) Swiss or Italian shredded cheese

- 1 package (9 oz) frozen chopped spinach, thawed and squeezed dry

- 1 cup (8 oz) shredded mozzarella cheese

Directions:

Cook tortellini according to package directions.

Meanwhile, in a large skillet, sauté the mushrooms, garlic powder, onion powder, and pepper in 2 tablespoons butter until the mushrooms are tender. Remove and keep warm.

In the same skillet, combine the evaporated milk and 2 additional tablespoons of butter. Bring to a gentle boil, then stir in 4 oz of cheese. Cook and stir until smooth.

Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add the cheese sauce; toss to coat.

Transfer to a greased 9x9" baking dish; sprinkle with mozzarella cheese.

Cover and bake at 350 degrees for 15 minutes. Uncover, then bake 5-10 minutes longer or until heated through and cheese is melted.

Beef Stroganoff

Ingredients:

- 1 tablespoon flour
- 1/2 teaspoon salt
- 1 pound beef sirloin, cut into 1/2-inch strips
- 2 tablespoons butter

- 1 can (3 oz) sliced mushrooms, drained
- 1/2 cup chopped onion
- 1 clove garlic, minced

- 2 tablespoons butter
- 3 tablespoons flour

- 1 tablespoon tomato paste
- 2 tablespoons mayonnaise
- 1 can (10 oz) condensed beef broth

- 2 tablespoons dry white wine or cooking sherry
- 1 carton (8 oz) sour cream

Directions:

Combine 1 tablespoon flour with salt, then coat meat with flour mixture.

Melt 2 tablespoons butter in a skillet. Add meat; brown quickly on both sides.

Add mushrooms, onion, and garlic; sauté.

Remove meat, mushrooms, and onion from skillet.

Taking care not to burn the drippings, add 2 tablespoons butter to the skillet. Blend in 3 tablespoons flour. Add tomato paste, stirring constantly. Add beef broth; stir until smooth and thick.

Return the meat mixture to the skillet. Stir in the wine and sour cream. Heat on low until hot but not boiling. Serve over rice or noodles.