CREAMY SKINNY PASTA CASSEROLE
Baked pasta is a favorite potluck dish, so I altered some of the ingredients in my traditional recipe to make it lower in calories. Try this healthy pasta recipe with ground beef, too! -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Cook pasta according to package directions for al dente. Drain, reserving 1/3 cup pasta water; return all to pot., Meanwhile, in a large skillet, cook and crumble chicken with onion, 1/2 teaspoon garlic powder and remaining seasonings over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Add to pasta; toss to combine. Transfer to a 13x9-in. baking dish coated with cooking spray., Mix cream cheese, sour cream, 1/2 cup mozzarella cheese and remaining garlic powder. Drop mixture by tablespoonfuls over pasta. Sprinkle with remaining mozzarella cheese., Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, sprinkle with parsley and pepper flakes.
Nutrition Facts : Calories 445 calories, Fat 13g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 559mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 7g fiber), Protein 33g protein.
CREAMY PASTA CASSEROLE
This easy meal uses cream cheese to add an extra creamy texture to ingredients that are usually on hand. Quick and delicious!
Provided by Crystal Wold
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
- Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
- Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
- Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.
Nutrition Facts : Calories 400.7 calories, Carbohydrate 44.5 g, Cholesterol 57.1 mg, Fat 16.1 g, Fiber 4 g, Protein 19.6 g, SaturatedFat 7.3 g, Sodium 465.1 mg, Sugar 9.6 g
CREAMY HAM PASTA CASSEROLE
Top a rich casserole with a little crunch, and you've got a dish the whole family will love! -Marion Little, Humboldt, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (9 servings each).
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute the celery, pepper and onion in butter until tender. Stir in the soup, milk and salt. In a very large bowl, combine the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat., Transfer to two greased 13x9-in. baking dishes. Top with cracker crumbs. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until golden brown., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until heated through.
Nutrition Facts : Calories 345 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1107mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
CREAMY SPINACH PASTA CASSEROLE
I had a bag of frozen spinach thawed and wanted to make regular greek spinach rice, but then my brain got toggled with cream and cheese and mushrooms and pasta for some reason, one thing led to another and the creation of this recipe happened. It was enjoyed, so if it sounds like something you would like, go along and play around with my recipe and tell me about it. Verdict: Not bad. It was a tad undersalted for my taste but i think in general its better than over salted. And you cant tell how salty the cheeses would be. So i would stick to the amounts of salt and just add salt while you are eating if needed. Optional in section B: you could add some chopped whole canned tomatoes - 1 cup. Also for those who prefer some meat in this dish, in section B you could add some cooked ham or turkey. Serve with a nice vinegrette salad of cucumbers, olives, tomatoes, lettuce..
Provided by Alfrancis
Categories One Dish Meal
Time 1h50m
Yield 1 casserole dish, 8 serving(s)
Number Of Ingredients 17
Steps:
- Put a pan of water to boil, when boiled add salt or seasoning and about 2 tbsp oil then pasta. dont over cook. AL DENTE!
- At the same time (1) is on the fire. Put a saucepan on the fire, add about 3 tbsp olive oil, saute onions, garlic for 1 minute, do not brown! Add the dill, spinach, seasoning and mushrooms. Saute for about 4-5 minutes on medium heat. Just enough to cook through and evaporate any excess liquid from the spinach or mushrooms. Make sure it does not 'fry', just lightly cook/saute. Remove from heat and leave to cool.
- Drain pasta and pour into casserole dish, spread out at bottom of dish. The pasta should be about the height of half the dish.
- Top the pasta with the feta, evenly ditribute to make sure that each serving has some cheese. Then top with spinach mixture. Evenly distribute.
- Microwave the milk on the lowest heat for 2 minutes Check to see if its warm. The temperature we want the milk to be is heated but not Boiling.
- Preheat the oven to 165C/ 320°F.
- In a pot, melt the butter, do not burn, on low heat. Add the flour. Stir well, about 1 minute (during this time make sure the milk is heated enough or else blast it on high for 20 seconds). Add the heated milk to the pot, a quarter at a time. Each time mix well till it is as smooth as you can manage before adding more milk. About 30 seconds for each addition of milk - yes that quick. Add the nutmeg, salt, pepper and let it simmer on medium heat for another 2 minute while still stirring. This should leave you with quite a light, slightly watery white sauce (BECHAMEL) - which is what we want.
- Pour the white sauce evenly over the spinach. Use a chopstick or butterknife and just lightly poke through the dish and wiggle about to allow some of the white sauce to get to the bottom layer. About 12 spots around the dish if you need to know. Sprinkle the grated cheese evenly over the top.
- Put the casserole dish into the preheated oven. Middle of the oven or so, not to high, dont want the cheese to start to brown before the time is up. If your oven tends to burn the top move the dish lower. Anyway as each oven is different the top of the dish should start to puff up at about 40 mins into cook time. If its not starting to brown at all at this time just increase temp to 175C/350F for the last 15-20mins. Top should be slightly browned all over.
- 10. Remove and leave to cool. Never serve immediately. Best served about 30-45 mins after removing from oven. Believe me, it will still be more than warm.
CREAMY CHICKEN AND PASTA CASSEROLE
This chicken and pasta casserole gets its creamy from milk and cream cheese-and plenty of color from crisp-tender celery, red onions and red peppers.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium heat 3 min. or until crisp-tender. Add cream cheese, milk and garlic salt; cook on low heat 3 to 5 min. or until cream cheese is melted, stirring frequently.
- Add pasta, chicken and 1/4 cup Parmesan; spoon into 2-1/2-qt. baking dish.
- Bake 20 to 25 min. or until heated through. Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 480, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 125 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g
CREAMY CHICKEN AND PASTA CASSEROLE
Another of my kids favorites! I got this recipe from my mother-in-law and tweeked it a bit. The result has become a staple in our house! Tip: I often make this, put into two small casserole dishes, and freeze one. To bake after frozen, bake covered at 300 for an hour, then 400 for ½ hour and then 15 min uncovered.
Provided by asbusto
Categories Chicken Breast
Time 1h5m
Yield 1 Cup, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta while browning chicken.
- Sauté vegetables, add garlic for the last minute.
- In large bowl mix all ingredients well and put in 9x13 casserole dish.
- Sprinkle remaining cheese and bread crumbs on top.
- Cover and bake 30 min at 400, uncover and broil until browned.
Nutrition Facts : Calories 283.5, Fat 13.8, SaturatedFat 7.4, Cholesterol 55.6, Sodium 363, Carbohydrate 25.6, Fiber 1.5, Sugar 1.5, Protein 14.2
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