Christines Pasta Bakes Recipes

MACARONI PASTA BAKE

Macaroni Pasta Bake image

This Macaroni Pasta Bake is easy to make with ground beef, marinara sauce, pasta and cheese. Use elbow macaroni or any short pasta shape in this comforting baked pasta casserole.

Provided by Kristine Rosenblatt

Time 55m

Number Of Ingredients 11

Ingredients

16 ounces elbow pasta (or other short pasta shape)
1 tablespoon olive oil
1 cup chopped yellow onion
1 bell pepper (chopped)
3 cloves garlic (minced)
1 pound lean ground beef (or ground turkey)
32 ounces marinara sauce
½ teaspoon salt
¼ teaspoon pepper
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese

Steps:

Preheat oven to 350° F. Lightly grease a 9x13-inch baking dish or other large rectangular baking dish.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Be careful to not overcook the pasta. Reserve ½ cup of the pasta cooking water and then drain the pasta. Return the drained pasta to the pot.
Meanwhile, heat the olive oil in a large skillet over medium high heat. Add the onion and bell pepper to the pan and cook, stirring often, until the vegetables soften, 3 to 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the ground beef to the pan. Crumble the beef and cook until it is browned.
Pour the marinara sauce and reserved ½ cup of pasta cooking water into the skillet. Stir in the salt and pepper. Bring to a simmer and reduce the heat to low. Simmer for about 10 minutes.
Pour the meat and sauce mixture from the skillet into the pot with the pasta. Stir. Stir in the shredded cheddar cheese. Transfer the pasta mixture to the prepared casserole dish. Top with the mozzarella cheese.
Bake for 20-25 minutes, until the casserole is hot and the cheese is lightly browned on top. Let stand for 5 minutes and then serve.

Nutrition Facts : Calories 401 kcal, Carbohydrate 42 g, Protein 25 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 836 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

3-CHEESE PASTA BAKE

3-Cheese Pasta Bake image

Tender corkscrew pasta is cloaked in a creamy mushroom sauce sporting flavors of three cheeses.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 (8 ounce) package shredded two-cheese blend
⅓ cup grated Parmesan cheese
1 cup milk
¼ teaspoon ground black pepper
4 cups cooked corkscrew-shaped pasta

Steps:

Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
Bake at 400 degrees F. for 20 min. or until hot.

CHRISTINE'S PASTA FRUIT SALAD

Christine's Pasta Fruit Salad image

This fruit salad is awesome- I adapted it from an old recipe given to me years ago. People often won't try it at first because they think it's made with tapioca, but it's actually made with acini de pepe, a tiny little pasta ball. Once they try it, it disappears... My sister-in-law claims to be able to lose a couple of pounds by eating this for lunch for a week!

Provided by DragonFly2

Categories Penne

Time P2DT30m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

2 (16 ounce) cans crushed pineapple or 2 (16 ounce) cans pineapple tidbits
2 (12 ounce) cans mandarin oranges
2 (12 ounce) jars maraschino cherries
1 lb acini di pepe pasta
1 cup sugar
1 egg
4 tablespoons cornstarch
1 (24 ounce) container whipped topping

Steps:

Cook and drain the pasta according to package directions, rinse with cold water and drain well; set aside.
Drain the pineapple and oranges- save the juice! Also drain the cherries and save the juice, but separate from other juices.
Mix all the drained fruit in with your pasta. You may want to cut up your cherries (sometimes I do, sometimes I'm too lazy).
Take the orange and pineapple juice and put into a large saucepan. Use a hand blender to add the egg and mix well; then add your sugar. Bring to a boil, then add the cornstarch mixed with a bit of cold water. Boil all together for 1 minute. This must cool completely- then add 1/2 of the cherry juice and discard the rest.
Now add your cooled juice mixture to your pasta and fruit. Mix together well, then add cool whip.
Refrigerate at least 2 hours before serving.
If you cannot find acini de pepe pasta in your store, you can substitute with those little bitty stars pasta, or the pasta that looks like rice/melon seeds, but when I do the packages of those end up being more than 1 lb- it works out fine though, don't try to even it out to 1 lb, just use it as is.

Nutrition Facts : Calories 408.7, Fat 11, SaturatedFat 6.4, Cholesterol 47.4, Sodium 67.6, Carbohydrate 73.7, Fiber 3.5, Sugar 45.8, Protein 6.2

ZUCCHINI PASTA BAKE

Zucchini Pasta Bake image

My husband is a gardener in our family, and I love to create new recipes with produce. I developed this dish during an especially bountiful zucchini harvest.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 cup diced zucchini
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1/4 cup diced onion
2 tablespoons vegetable oil
1/4 cup dry bread crumbs
1/4 teaspoon salt-free seasoning blend
1/8 teaspoon pepper
1 cup cooked tricolor spiral pasta
2 tablespoons nonfat Parmesan cheese topping

Steps:

In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta. Pour into a greased 1-qt. baking dish. Sprinkle with cheese topping. Bake, uncovered, at 375° for 10 minutes or until heated through.

Nutrition Facts :