Bow-Tie "Lasagna"

(Disclaimer: I got this one off the Pioneer Woman's Tasty Kitchen blog)

We love this meal -- it's easy and we will all eat it.  It legit tastes like lasagna too without the hassle.

Ingredients:

1 lb. ground beef
5 cups bow-tie noodles
3 cups spaghetti sauce (or marinara)
1 Tbsp. olive oil
1 tsp. salt (I often salt the beef while browning and salt my pasta water, so I usually skip adding this tsp. of salt later)
1/2 tsp. garlic powder
1 tsp. Italian seasoning (I usually do a tad less)
1/2 cup mozzarella cheese
1/2 cup sour cream

Directions:

Brown the ground beef and set aside. Cook the noodles according to package directions. After the noodles are cooked, drain and return to pot. Drizzle with olive oil. Mix in spaghetti sauce.  Add cooked ground beef, seasonings, cheese, and sour cream.  Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.  Enjoy!!

Cheesy Spaghetti Bake

This is a yummy dinner that has quickly become a favorite around here.  It's almost like a lasagna but made with spaghetti noodles instead.  The sauce recipe would be great on it's own too. 

1 lb. ground beef (I usually use ground turkey)
1 white/yellow onion, chopped
2-3 cloves of garlic, minced

Add ingredients to large saucepan, salt and pepper your meat, and cook until onions are translucent and meat is browned.  Drain, if necessary.  Then add:

1 - 28 ounce can crushed tomatoes (I like to use 2 cans of stewed tomatoes instead for the extra flavor)
1 - 15 ounce can tomato sauce
2 tsp sugar
2 tsp Italian seasoning

Simmer for 20 minutes.  While that is simmering, cook one package of spaghetti.  (I've always used whole wheat pasta and you can't even tell since the sauce is so yummy!)

After pasta is done, drain and layer half the pasta in the bottom of a 9x13 glass baking dish.  Top with a handful or two of shredded mozarella, just until covered, then top with half of the sauce.  Repeat pasta, cheese and sauce one more time.  Top with 1/4 c. grated Parmesan cheese.  Bake at 375 for about 20-30 minutes. 

The cheese melts into the pasta and makes it stick together so it's not hard to dish up at all.  I made it with elbow macaroni tonight and that did not work out as well.  It was still good but it definitely fell apart more.  With the spaghetti it serves up just like lasagna and stays together perfectly.  This also makes a ton and we usually have at least half a pan leftover.  You could easily split this up into two 8x8's and then freeze one though for later. 

Skillet Summer Vegetable Lasagna

I love a good skillet meal! Made this tonight and we really enjoyed it. These left-overs will actually get eaten!

 From melskitchencafe.com

 *Serves 4-6

2 tablespoons extra virgin olive oil

1 yellow onion, chopped fine

4 garlic cloves, minced

1 (28-oz.) can diced tomatoes

Salt and pepper

10 curly-edged lasagna noodles, broken into 2-inch lengths

1 small zucchini, cut into 1/2 inch chunks

1 small yellow squash, cut into 1/2 inch chunks

1/4 cup shredded fresh basil

1 cup part skim ricotta cheese

1 cup freshly grated Parmesan cheese

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won't stick!) for about 10 minutes.

Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta  cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

Seriously Good Mac 'N Cheese

I will never (OK, maybe almost never) make Kraft Mac 'N Cheese again.  This recipe is so yummy and really pretty easy.  It does take a little longer than the Kraft version but it's totally worth it!!!  I got this recipe from Keeping Up Cookbook, which I'd highly recommend.  I've made several yummy things from it.

1 lb. whole grain pasta, any shape, cooked al dente (I usually use good ol' elbow macaroni)

1 3/4 cups whole milk (I've used 2% and it came out fine)
2 tablespoons cornstarch
2 cups shredded sharp cheddar cheese or 1- 8oz. package (I also grate some extra to put on top - can't ever have too much cheese)
pinch of cayenne pepper (optional)
salt and pepper to taste

In a saucepan, bring 1 1/2 cups milk to a simmer over medium heat.  Whisk cornstarch into remaining 1/4 cup cold milk.  Stir this mixture into simmering milk and continue cooking and stirring until sauce begins to bubble and has thickened.  Remove from heat and stir in cheese.  Add salt to taste and cayenne if desired.  Stir cheese sauce into cooked pasta.  Here's where I deviate from the recipe a bit:  Add mixture to greased 9x13 pan and top with shredded cheese and sprinkle with some bread crumbs.  Pop in 350 oven until cheese is melted.  You could probably use the broiler if you wanted it done quicker you'd just have to watch it VERY closely!