Creamy Roasted Red Pepper Pasta

Ingredients 

1 lb. Rigatoni pasta

12 oz. jar of roasted red peppers, drained

1 cup cream

1/2 cup chicken or vegetable broth

8 leaves of basil

1/2 tsp salt

1/2 tsp red pepper flakes

1/2 cup shredded Parmesan cheese

Directions 

1. In a high speed blender add heavy cream, stock, roasted red peppers, basil, salt and red pepper flakes. Blend until smooth.
2. Cook pasta until al dente (about 6 minutes). Remove from heat and drain. 
3. In the same pot the pasta was cooked in, add your creamy roasted red pepper sauce and bring to a gentle simmer over medium-low heat. Add the parmesan cheese and drained pasta and cook for another 1-2 minutes, stirring constantly. Remove from heat and serve hot topped with extra parmesan cheese and fresh basil. Enjoy!

Roasted Tomato Pasta (from Jodi Fulks)

 Roasted Tomato Pasta

16 oz. whole wheat pasta of choice

12 roma tomatoes or carton of grape tomatoes

1/2 cup olive oil

1/2 cup minced, fresh basil or 1 T. dried

1/4 cup minced, fresh oregano or 1 T dried

2 T minced, thyme or 2 tsp dried

1-2 tsp. salt

1 tsp. pepper

1 tsp. minced garlic

1 tsp. red pepper flakes

1/4 c grated parmesan cheese

1.    Prepare pasta according to package directions.  Set aside.  Meanwhile, prepare tomatoes.

2.    Cut roma tomatoes in half and place on large baking sheet.  If you are using grape tomatoes, there is no need to halve them.  Place remaining ingredients, except cheese, on baking sheet and stir tomatoes around to mix herbs and seasoning. 

3. Broil for 5-7 minutes or until tomatoes are softened and slightly roasted.  Pour entire mixture over pasta.  Use a rubber scraper to get every bit of seasoning from the baking sheet.  Sprinkle with cheese and serve.  Makes 8 servings. 

Lasagna (from Tawnie Oliverson)

Lasagna 

This recipe makes one large 9 x 13 casserole dish of Lasagna.  Enjoy!

Meat Sauce:

2 lbs. Ground beef

1 tsp garlic powder

2 tbsp. Parsley flakes

2 tbsp. Basil

2 tbsp. Oregano

1 tsp salt

2 cans (14.5 oz) petite diced tomatoes

2 cans (8 oz) tomato sauce

Lasagna noodles (you will need six)

1 1/2 containers (16 ounce) of cottage cheese

2 slightly beaten eggs

1 tsp pepper

2 tbsp Parsley flakes

2 tbsp Basil

2 tbsp Oregano

Grated mild cheddar cheese

Grated mozzarella cheese

Brown hamburger and drain fat.  Add spices, diced tomatoes and tomatoes sauce.  Simmer, uncovered, for approx. 45 minutes until sauce thickens, stirring occasionally.  

Cook noodles and drain.  Rinse in cold water.  Combine cottage cheese with slightly beaten eggs and spices.  

Line three lasagna noodles in bottom of 9x13 baking dish.  

-Spread half the cottage cheese mixture over the noodles.  

-Sprinkle grated mild and mozzarella cheeses over the cottage cheese.  

-Add half the meat mixture over the cheese.  

Repeat layers.  Bake in 375 degree oven for 30 minutes.

Spaghetti Stuffed Garlic Bread (from Ashley Peterson)

Ingredients:

• 12 Rhodes rolls or 1 loaf of Rhodes break
• Spaghetti noodles
• Spaghetti sauce
• Hamburger
• 8 oz mozzarella cheese cut into cubes (can just use string cheese)
• 1 egg white
• Garlic bread seasoning from Our Best Bites:
• 1/2 cup Parmesan cheese
• 2 teaspoons salt
• 2 Tablespoons garlic powder
• 2 teaspoons each of: oregano, basil, marjoram, and parsley
• Combine all ingredients and store in fridge for easy go-to garlic bread seasoning

Directions:

1. Roll out a large piece of parchment paper. Put your rolls/bread dough on it and let it thaw. It takes about 5 hours to thaw completely.

2. Once thawed, roll out your dough into a 12x16 inch rectangle. Cover it with plastic wrap and let it sit for 10-15 minutes.

3. While you're letting your dough set, cook your spaghetti noodles and brown your hamburger.

4. Let the noodles cool down until they're just slightly warm. Drain the hamburger then put it back in the skillet and add the sauce. Warm it up but don't let it get super hot.

5. Place your noodles and sauce in the middle of your dough rectangle. Top with mozzarella cheese cubes.

6. Cut slits in your dough that are about an inch and a half apart.

7. Braid your dough... Fold the bottom and top slit in towards the filling. Then braid by putting left over right, then right over left, etc. until you get to the last strip. Then, just tuck it under the folded over dough.

8. Brush with egg white and then sprinkle the garlic seasoning on top.

9. Transfer your bread loaf to a cookie sheet, parchment paper and all.

10. Bake at 350* for 30-35 minutes, making sure your dough is cooked all the way through. Slice and serve.