Tortellini Soup

This is a really yummy and colorful soup.  It's one of the only ways I can get my husband to eat green beans, cauliflower and broccoli. :)  This makes 8 (1 1/4 cup) servings.

• 2 tsp oil
• 1 Tbsp dried basil leaves
• 2 garlic cloves, minced
• 4 c chicken broth
• 1 1/2 c chicken or cheese tortellini (I usually use cheese tortellini)
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 (15 oz) can diced tomatoes
• 1 c green beans, cut
• 1 c California Blend vegetables (cauliflower, broccoli, carrots)

Heat oil in large saucepan (I usually use a Dutch Oven) over medium-high heat.  Add basil and garlic and cook for 1 minute, stirring constantly.  Add chicken broth, tortellini, salt & pepper; bring to a boil.  Reduce heat to medium.  Cover and simmer 10 minutes.  Add tomatoes, green beans and California Blend and bring to a boil.  Reduce heat to medium-low.  Cover and simmer 10 minutes.

Cavitelli

This recipe is from my friend Carol.  She made it quite often and it's delicious!  This is a perfect midweek meal ~ it's easy, yummy, and budget-friendly.

• 1 lb hamburger
• 1 (28 oz) jar spaghetti sauce
• 1/2 of a large jar taco sauce
• 16 oz shredded mozzarella cheese (When I've made this recently I've cut the amount of mozzarella to 8 oz and it still tastes yummy.)
• 8 oz small shell macaroni (My husband has an aversion to shell pasta for some reason so I usually make it with elbow macaroni.)

Brown hamburger and cook noodles according to package directions.  In a 9x13" pan combine hamburger, spaghetti sauce, taco sauce, and macaroni and spread across pan so it's an even thickness in the pan.  Sprinkle shredded cheese on top and bake at 425 degrees for 20-25 minutes until cheese is golden brown and the casserole bubbles.  Note: For a little extra kick I usually add a couple shakes of Frank's Red Hot Sauce to the pan with the spaghetti sauce & taco sauce.

Lasagna

I got this recipe from my friend Leslie’s mom.  It’s by far the best lasagna I’ve ever had.  In fact my husband loves it so much he told me I should throw out my other lasagna recipes and only use this one from now on.  The only changes I’ve made are the addition of fresh garlic to the meat mixture, and I sometimes use low-fat cream cheese and sour cream in the cheese mixture.  The recipe also calls for 6 oz of cream cheese but I normally use 8 oz.

Meat mixture:

• 1 lb hamburger
• 1 clove fresh garlic (or if you get the minced garlic in a jar use 1 tsp garlic)
• 1 Tbsp chopped parsley
• 1 Tbsp basil
• 1/2 tsp salt
• 1 (1 lb) can diced tomatoes
• 12 oz tomato paste

Brown the hamburger; drain off grease.  Simmer meat mixture 15 minutes.

Meanwhile, cook 1 (10 oz) pkg lasagna noodles according to package directions.

Cheese mixture:

• 1 c (8 oz) small curd cottage cheese
• 6 oz cream cheese (I usually use 8 oz cream cheese)
• 1/2 c sour cream
• 1/2 c grated Parmesan cheese

Also need 12 oz sliced mozzarella cheese (I’ve substituted shredded mozzarella in a pinch.)

Place 1/2 of the noodles on the bottom of a 9″ x 13″ baking dish.  Spread 1/2 of cheese mixture over noodles, cover with 1/2 of mozzarella cheese.  Cover with 1/2 of meat mixture.  Repeat layers.  Bake at 350 degrees for 45 minutes to 1 hour.  Let stand 10-15 minutes before cutting.

Cheesy Mostaccioli

This is the recipe I made for my husband on our first date.  They say a way to a man’s heart is through his stomach ~ I guess it worked in this case!  LOL

• 1 (16 oz) pkg mostaccioli pasta, cooked
• 1 1/2 lbs ground beef, browned & drained
• 1 tsp ground black pepper
• 1 tsp Italian Seasoning
• 1 (28 oz) jar spaghetti sauce
• 1 (11 oz) can cheddar cheese soup
• 3 c (12 oz) shredded mozzarella cheese, divided

Preheat oven to 350 degrees.  Prepare mostaccioli pasta according to package directions.  In 10″ or 12″ skillet brown meat and drain.  Add seasonings to meat.  Stir in spaghetti sauce and cheddar cheese soup.  Combine pasta, sauce mixture, and 2 cups of the mozzarella cheese in 2 qt casserole.  (If you have the Pampered Chef Baking Bowl use that - it bakes more evenly.)  Mix to combine.  Sprinkle remaining cheese on top.  Bake 40 minutes or until cheese is light golden brown and casserole bubbles.  Makes approx. 12 servings.

Note:  The original recipe doesn’t call for garlic, but I usually add 1-2 cloves fresh garlic to the meat before adding the spaghetti sauce & cheddar cheese soup.