Can't Get Enough Pasta

Pasta has to be the easiest way to throw a meal on the table —just add anything and voilà, you have a pasta surprise. These recipes are easy, tasty and kids will usually eat them. Just watch your portions and it can be a diet food as well. Enjoy! 24-Hour Casserole 1 cup uncooked macaroni (or favorite pasta) 1 can cream of mushroom soup 1 cup milk 1 cup shredded cheese (pepper jack or cheddar) 1/2 cup diced onion 1 cup diced, cooked ham 3 T. melted butter Combine all of the ingredients and place in a baking dish —refrigerate overnight. When ready to serve, bake for 90 minutes at 350 degrees. Can be doubled or tripled. Bake before freezing. Serves two. Karen's Sweet & Sour Penne 1 1/2 cups cubed, peeled butternut squash 6 T. olive oil 2-3 garlic cloves, minced 1/4 cup onion, minced 1/2 t. dried, crumbled chili pepper 1 lg. can (28 oz.) plum tomatoes, un-drained 2 T. golden raisins 1 T. capers Salt & pepper to taste 1 lb. penne pasta 1/2 cup grated Parmesan cheese

Cook the squash in lightly salted water for 10 minutes and then drain. Heat the olive oil in a saucepan, and then sauté the garlic, onion and crumbled chili pepper until the garlic turns a golden color. Stir in the tomatoes (and their juice), raisins and capers —bring to a boil and then reduce the heat to a simmer. Cook for 30 minutes or until the sauce reduces to half and thickens. Season with salt and pepper. Stir in the squash and remove from the heat. Bring a large pot of water to a boil, and then add the penne and a generous dash of salt. Cook until "al dente." Drain and then return to the pot. Add the sauce and stir over high heat to coat the penne. Sprinkle with the cheese or pass the cheese separately. Serves four to six. *Note: you can substitute cauliflower for the squash. Skillet Lasagna (From the Pampered Chef®) 1 26 oz. jar marinara sauce 3 cups water 2 garlic cloves, pressed Parsley 8 oz. lasagna noodles 1 lb. bulk hot Italian sausage 2 oz. Parmesan cheese, grated 2 T. chopped fresh parsley, divided 1 cup ricotta cheese 1/2 cup mozzarella cheese, shredded 1/4 t. ground pepper

In a large skillet, combine the marinara sauce and water, and bring to a boil —cover. Break the lasagna noodles into quarters and add to the sauce. Cover the pan, reduce the heat to simmer and cook for 18 minutes or until the noodles are tender —stir occasionally. Meanwhile, cook the sausage until it is no longer pink —break it up into clumps. Add the garlic and cook for one minute. Drain and add to the noodles and sauce. In a bowl, combine the Parmesan cheese, one tablespoon of parsley, the ricotta and mozzarella cheeses and the pepper. Scoop a little cheese mixture on top of the noodles. Cover the pan and simmer for three to five minutes or until the cheese is melted and the ricotta "balls" are heated through. Sprinkle with the remaining one tablespoon of parsley and more of the Parmesan cheese, if desired. Serves six. And for dessert: Noodle Pudding 1/2 cup apple juice 2 eggs, beaten 1/2 cup crushed pineapple 2 T. granulated sugar 1/4 cup golden raisins 2 t, canola oil 1/2 t. vanilla extract Dash cinnamon Dash nutmeg 6 oz. egg noodles, cooked & drained 1 T. butter

Preheat the oven to 350 degrees. Grease an eight-inch square baking pan. Combine all of the ingredients in a bowl except for the butter. Turn the pudding into the pan. Dot with the butter (or melt and drizzle over). Bake for 35 to 40 minutes until set and lightly browned.