Pasta Recipes

• 1 pound ground beef or venison
• 1 pound hot Tennessee pride sausage or sausage of choice
• 2 teaspoons chopped garlic or 2 cloves chopped
• 32 ounce jar of your favorite pasta or spaghetti sauce
• 12 lasagna noodles
• 2 cups large curd cottage cheese
• 3 eggs beaten
• 1/2 cup grated Parmesan cheese
• 2 teaspoons salt
• 3 to 4 cups mozzarella cheese
• Thinly sliced pepperoni (optional)
• 1 Tablespoon sugar
• 1 teaspoon dried Italian seasoning
• 1 medium to large onion finely chopped

Cook ground meat, sausage, onions and garlic until meat is done and onions are tender. Drain off excess grease. Add pasta sauce, salt and Italian seasoning. Mix well. Cover and simmer on medium low for 15 to 20 minutes.

Meanwhile cook lasagna noodles, drain well. Combine cottage cheese, eggs and Parmesan cheese.

Spread bottom of a 9 x 13 baking dish with sauce. Arrange layers of noodles, cottage cheese mixture, meat sauce and mozzarella, twice. Cover with foil and bake at 350 degrees for 35 to 45 minutes.

Remove from oven and let rest for 15 to 20 minutes before serving

Serve with garlic bread if desired.

• 14 to 16 ounces spaghetti, cooked & drained
• Two 24 to 26 ounce jars of your favorite spaghetti sauce
• 1 pound ground beef or venison
• 1 pound of your favorite sausage, (I like Tennessee Pride Hot Sausage or Jimmy Dean Italian Sausage)
• 1 medium to large onion, chopped
• 1 stick butter or margarine
• 1/4 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 teaspoons salt, divided
• 1 Tablespoon garlic powder
• 1 teaspoon Italian seasoning
• 12 ounce can evaporated milk
• 2 cups shredded sharp cheddar cheese, divided
• 2 cups shredded mozzarella cheese, divided
• Parsley for garnish if desired

Cook ground meat, sausage and onions together until meat is done and onions are tender, drain off excess fat. Combine cooked spaghetti, spaghetti sauce, 1 teaspoon salt and cooked ground ground meat in a large bowl; set aside. Melt butter in a sauce pan over medium heat; add flour, Parmesan cheese, 1 teaspoon salt, Italian seasoning and garlic powder, stirring constantly until smooth and bubbly. Add evaporated milk, one cup cheddar cheese and 1 cup mozzarella cheese, stir until thickened.

Pour half of spaghetti mixture into a greased 13"x9" casserole dish and pour the cheese mixture over top. Pour remaining noodle mixture into dish; top with remaining 1 cup cheddar and mozzarella cheese. Cover with foil and bake at 350° for 25-30 minutes. If you want the top browned a bit you can remove the foil half way through the baking time.

• 12 ounces uncooked elbow macaroni
• 2 pounds kielbasa (Polish) sausage, halved lengthwise and sliced
• 1 tablespoon olive, canola, or vegetable oil
• 1 medium to large onion, chopped
• 2 small to medium zucchini, quartered lengthwise and sliced
• 2 medium carrots, grated
• 1 clove garlic, minced or 1 teaspoon pre-minced garlic 
• 26 to 28 ounce jar of your favorite spaghetti sauce
• 14 to 16 ounce can stewed tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder 
• 1 egg, lightly beaten
• 15 ounce container ricotta cheese
• 2 cups shredded Cheddar cheese
• 2 cups shredded mozzarella cheese
• 2 green onions, chopped

Cook macaroni according to package directions; drain and set aside. In a large skillet, brown the sausage in oil over medium heat. Add the onions, zucchini, carrots and garlic. Cook and stir for 6 to 8 minutes or until crisp-tender. Stir in, salt, pepper, garlic powder, paprika, spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

In each of two greased 13-in. x 9-in. x 2-in. baking dishes, layer a fourth of the macaroni and meat sauce. Combine the egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella cheeses and the green onions.

Cover and bake at 350 degrees for 15 minutes. Uncover; bake 20 minutes longer or until cheese is melted. Serve one casserole. Cool second casserole; cover and freeze for later.

• 1 pound ground beef or venison
• about 1/2 cup chopped onions
• 1/4 teaspoon garlic powder, garlic salt or 1 teaspoon preminced garlic or 1 clove garlic chopped
• 10 3/4 ounce can cream of mushroom soup
• 10 to 12 ounce can beef broth
• 14 to 16 ounce can diced tomatoes, stewed tomatoes or rotel
• 1 small to medium zucchini chopped
• 1/2 teaspoon dried thyme leaves, crushed
• 1 1/2 cups uncooked pasta (elbow, shell, bow tie, or corkscrew)
• salt and pepper to taste

In a skillet cook beef or venison, onions and garlic until meat is done and onions are tender. Pour off excess fat. Add mushroom soup, beef broth, tomatoes, zucchini and thyme.

Heat over medium heat till it starts to boil then stir in pasta. Cover and reduce heat to medium low and cook until pasta is done. Season with salt and pepper to your taste.

•  2 cups beef broth
• 4 cups water
• 14 to 16 ounce box mac and cheese
• 14 to 16 ounce can stewed tomatoes undrained and crushed
• 1/3 cup roasted red peppers
• 1/2 cup chopped onions
• 10 3/4 ounce can cream of chicken soup
• 4 to 6 slices of your favorite bacon fried crisp and crumbled, preserve oil from frying
• 1/2 cup diced ham
• 1/2 teaspoon garlic salt or garlic powder
• 1 teaspoon lemon pepper
• 2 cups shredded cheddar cheese, mild or sharp
• 2 Tablespoons melted butter
• 1 teaspoon paprika

Combine beef broth and water in pan, bring to a boil and add mac and cheese, cook until macaroni is done, drain well. Add the cheese that came with the mac and cheese, stir well, add in the cream of chicken soup and mix well.

Cook onions in preserved bacon drippings until soft. Mix all ingredients together in a 9x13 pan except the cheddar cheese, butter and paprika. Stir well to combine.

Mix the melted butter, cheese and paprika together, sprinkle over top of macaroni mixture. Cover with foil and back at 375 degrees for 35 to 45 minutes.

•  1 pound ground beef, venison or your favorite sausage
• 1 teaspoon dried basil leaves
• 1 teaspoon Italian seasoning
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder or garlic salt
• 10 3/4 ounce can cream of mushroom soup
• 10 3/4 ounce can tomato soup or 2 cups of your favorite spaghetti sauce
• 1 small can green chilies (optional)
• 1 cup water
• 2 cups shredded mozzarella cheese
• 3 cups dried elbow, shell or bow tie pasta cooked to desired doneness

Combine ground meat, basil, pepper, Italian seasoning, and garlic salt or powder. Cook until meat is well browned. Drain off excess fat. Stir in soups, water, 1 cup mozzarella cheese and cooked pasta.

Pour mixture into a baking dish and sprinkle with remaining mozzarella cheese. Bake uncovered at 400 degrees for 25 to 30 minutes or until hot and bubbling and cheese has just started to brown.

Serve with garlic bread if desired.

•  1 pound ground beef or venison
• 2 teaspoons minced garlic or 2 cloves chopped
• 32 ounce can or box beef broth
• 1 medium to large onion thinly sliced
• 2 cups uncooked elbow or shell pasta / macaroni
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 15 ounce can Italian style tomatoes, undrained
• 3 to 4 handfuls frozen broccoli flowers
• 1 Tablespoon Italian seasoning
• 2 Tablespoons capers (optional)
• 1 teaspoon garlic salt or garlic powder
• 1 teaspoon kitchen boutique browning and seasoning sauce (optional)
• 1 cup of your favorite pizza, pasta, or spaghetti sauce

Cook ground meat, onions and garlic until beef is done and onions are tender. Drain of excess fat.

Add beef broth, pasta, basil, oregano, thyme, Italian seasoning, capers,and garlic salt or powder, boil on medium for 10 minutes. Add tomatoes and broccoli, cook for 10 to 15 minutes longer.

Serve with shredded cheddar and/or Parmesan cheese and garlic bread.

•  3 cups uncooked elbow or shell macaroni
• 1 pound Tennessee pride hot sausage or sausage of your choice
• 1 medium to large onion chopped
• 14 to 16 ounce can tomato sauce
• 12 to 14 ounce package sliced pepperoni
• 4 1/2 ounce can or jar of sliced mushrooms, drained (optional)
• 2 1/4 ounce can sliced ripe olives, drained (optional)
• 1/3 cup 2%, whole or evaporated milk
• 1 cup shredded mozzarella cheese

Cook macaroni until done. Meanwhile cook sausage and onions over medium heat until meat is done and onions are tender. Drain of excess fat. When macaroni is done drain well and add to sausage and onions.

Stir in all other ingredients except cheese, combine well. Poor into a greased 9x13 pan, cover with foil and bake at 350 degrees for 30 minutes. Uncover and sprinkle with the cheese. Bake uncovered for an additional 10 to 15 minutes or until cheese is melted and bubbly.

•  12 manicotti shells or jumbo shells
• 4 cups mozzarella cheese, divided
• 2 cups ricotta cheese
• 6 Tablespoons fresh basil or 2 Tablespoons dried basil
• 26 ounce jar of your favorite spaghetti or pasta sauce
• 1/2 cup Parmesan cheese (optional)

Preheat oven to 350 degrees. Spray a 9x13 pan with non-cook cooking spray.

Cook past until done. Drain and rinse with cold water, let dry on paper towels.

In a bowl combine 3 cups mozzarella, ricotta and basil. Using a teaspoon stuff shells with prepared cheese mixture.

Spoon 2 cups spaghetti sauce into baking dish. Arrange stuffed shells over sauce. Pour remaining sauce over top, sprinkle with remaining mozzarella cheese. Bake uncovered for 20 minutes, sprinkle with Parmesan cheese and bake for 15 minutes longer.

Serve with bread and butter or garlic bread.

•  1/2 package of an 8 ounce box lasagna noodles
• 15 ounce ricotta cheese or 2 cups cottage cheese
• 4 cups mozzarella cheese
• 1/2 cup Parmesan cheese
• 2 eggs lightly beaten
• 6 1/2 cups of your favorite spaghetti sauce
• 1 pound ground beef, venison or your favorite sausage cooked and drained
• 1 teaspoon parsley flakes
• 1 teaspoon Italian seasoning

Preheat oven to 350 degrees. In bowl combine ricotta or cottage cheese, 1 cup of mozzarella cheese, Parmesan cheese and eggs, mix well.

In separate bowl add browned meat and spaghetti sauce, mix well. Spread 1 cup of meat mixture in 9x13 pan. Place a layer of lasagna noodles over sauce. Spread 1/2 of the ricotta or cottage cheese mixture over noodles, top with 1/3 of the meat sauce mixture. Repeat layers, cover with foil.

Bake at 350 degrees for 50 to 60 minutes, uncover and sprinkle with remaining mozzarella, parsley and Italian seasoning. Bake an additional 5 to 10 minutes or until cheese melts and begins to brown.

Serve with garlic bread if desired.