Pioneer Woman Chicken Spaghetti

The Pioneer Woman

www.thepioneerwoman.com

I made a couple of changes to this recipe.

3 cups spaghetti broken into 2 1/2 inch pieces, cook in salted water and drained (pasta has to be a little under-cooked).

2-3 cups cooked shredded chicken
2 cans (10 3/4 oz) cream of mushrooms, undiluted
2 cups low-sodium chicken broth
1/3 cup chopped yellow onions
1/3 cup chopped red bell pepper
1 tablespoon Canola oil
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1 1/2 cups shredded Cheddar cheese

Extra 3/4-1 cup shredded Cheddar cheese

Saute onion and bell pepper in the hot oil. Once the vegetables are tender, remove from the skillet and mix with the remaining ingredients except the extra cheese.

Place the pasta mixture in a greased 13 x 9 baking pan. Sprinkle with the extra cheese.

Bake in a preheated 350 F oven for 35 minutes. Remove from the oven and serve immediately.

Chicken-Spinach casserole

1 big chicken skinless boneless chicken breast, cut into cubes
Salt and black pepper to taste
1 tablespoon butter
1 tablespoon olive oil

Alfredo sauce:

2 tablespoons butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1/4 cup chopped yellow onion
2 cloves of garlic, minced
1 cup whipping cream
2 cups fat-free milk
3 tablespoons fat-free cream cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon dried parsley flakes
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chicken bouillon granules
2/3 cup Mozzarella cheese
4 cups loosely packed spinach leaves, coarsely chopped

3 cups penne pasta, cooked in salted water, rinsed and drained
1 cup Italian cheese blend or mozzarella
Italian seasoning


In a large skillet melt the butter and oil and cook the chicken cubes that have been previously seasoned with salt and pepper. Cook on medium heat until brown on all sides. Remove to a plate.

In the same skillet, melt the butter, oil and once it is hot, cook the onions until tender on low heat; dd the garlic and cook for 1 minute. Stir in the flour and whisk for 2 minutes. Add the milk, salt, pepper, parsley, Italian seasoning and chicken bouillon granules and cook on low speed whisking constantly to avoid lumps. Add the cream cheese and melt well. Let the mixture boil at medium-low heat until bubbly. Stir in the whipping cream and heat on low heat, Remove from the heat and stir in the 2/3 cup cheese and stir until smooth. At this point mix the spinach into the sauce and combine well.

Pour this sauce into the cooked drained pasta and add the chicken as well. add more salt and pepper if needed. Pour the mixture into a spray baking pan and sprinkle with 1 cup Italian cheese blend or mozzarella and some Italian seasoning.

Bake in a preheated 325 F for 25-30 minutes.

Serve immediately.

Makes 4-6 servings

Chicken Tot Casserole

Mix:

2-3 cups cooked cubed or shredded chicken
2 cups mixed vegetables (corn, chopped carrots, lima beans and chopped green beans or any combination you like), frozen and then cooked for 4-5 minutes
2 cans (10 3/4 oz) condensed cream of chicken, undiluted
1/2 cup cheese
1/4 cup chopped green onions
1/2 cup milk
1/4 cup sour cream

Topping:

Frozen tater tots to cover surface in a single layer
1/2 cup cheese

Pour the chicken mixture in oiled 13x9; smooth surface. Cover with tater tots. Bake in a preheated 350 oven and bake for 35 minutes. Add the cheese on top and melt for a few minutes.

Makes: 6 servings

One Pot Wonder Enchilada Bowls

The Wholesome Dish by Amanda Finks.

www.thewholesomedish.com

I made a couple of changes to this recipe but we really liked it.

2 tablespoons olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium yellow onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup rice, uncooked (I used long grain white rice)
2 cups chicken broth (I only used 1 1/2 cups)
1 (14.5 oz) Rotel tomatoes and chilies (I used mild chunky salsa because I have little kids but diced tomatoes will work as well)
1 (10 oz) jar enchilada sauce (I used Red Old El Paso, mild)
1 cup frozen kernel corns
2 teaspoons chili powder
1 teaspoon cumin
1 (15 oz) can black beans (rinsed and drained)
1 cup Mexican cheese blend, shredded ( I only had Cheddar cheese)

Optional Toppings:

Shredded lettuce
Chopped green onions
Sour Cream
Chopped tomatoes

I added some fresh chopped cilantro, too.

Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt and pepper. Cook for about 5 minutes until the onion softens and chicken is no longer pink, stirring occasionally.

Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice will be golden brown.

Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder and cumin. Stir and bring the liquid to a boil.

Reduce to a simmer and cover the skillet/pot. Cook covered stirring occasionally. Let it cook until the rice has absorbed all the liquid (about 20 minutes for white rice, brown will take longer).

Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.

Serve warm with optional toppings.

Makes 6 servings

Lasagna Casserole

I came up with this recipe due to my love for lasagna. I wanted an easier way to prepare it. Serve it with some garlic bread and green salad and you will feed a crowd.

Meat Sauce:

3/4 lb ground beef
1/2 large yellow onion, chopped
2 large garlic cloves, minced
1/2 stick celery or some celery flakes
1/4 teaspoon each dried parsley flakes, oregano, Italian seasoning, red pepper flakes and crushed fennel seeds
1 dried bay leaf
1 1/2 cans (24 oz large cans) Hunt's Spaghetti sauce
Salt to taste
Pinch sugar

Cottage Cheese Mixture:

1 container (16 oz) small curd cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley

1 box (1lb) penne pasta (Use most of the box, leave 1/8 box)

3 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Some dried parsley flakes and oregano

Cook the meat breaking big lumps. Once it is completely cooked, drain off the fat. Add the onion and garlic and cook on low heat for about 4 minutes stirring frequently.

Add the remaining ingredients; bring to a boiling and then cover and simmer on low for 30 minutes stirring occasionally.

In a medium-size bowl, mix the cottage cheese mixture.

Cook the pasta al dente (a little undercooked) and drain well.

Spray a 13x9 pan or a bigger baking pan with nonstick spray. Pour some meat sauce at the bottom just to cover it completely. Spread 1/2 the cooked pasta, 1/2 the meat sauce and all the cottage cheese mixture in layers. Sprinkle 1/2 the Mozzarella cheese. Spread the remaining pasta, meat sauce and Mozzarella cheese. Sprinkle with the extra Parmesan, parsley flakes and oregano. Spray a big piece of aluminum foil with oil and cover the baking pan. Make some slits on the foil to allow steam to escape.

Bake in a preheated 350 F for 35 minutes. Uncover and bake for 15 more minutes.

Remove from the oven and let sit for 5-10 minutes. Serve immediately.

Chicken Broccoli Casserole

3 cups cooked shredded chicken

5 cups fresh broccoli florets

1/4  cup water

1 big can (26 oz) condensed cream of chicken soup, undiluted

1 cup mayonnaise (I used reduced-fat, made with olive oil)

1/4-1/2 teaspoon curry powder (optional)

2 teaspoons lemon juice (optional)

Ground black pepper

2 cups sharp Cheddar cheese, shredded, divided

1/2 of a (6 oz) box chicken stuffing, dry

3 tablespoons butter, melted

Spray a 13 x 9-inch baking pan with nonstick cooking spray.

Place the broccoli florets in a big microwave-safe glass pan; add 1/4 cup water and cover with a clean towel. Microwave for 5 minutes stirring at 2 1/2 minutes. Drain the water.

Place the broccoli in the baking pan in an even layer; add the chicken. 

In a medium bowl, combine the cream of chicken, mayonnaise, lemon juice, black pepper, curry powder and 1 cup cheese.

Pour the creamy mixture on top of the chicken and stir to combine all the ingredients. Smooth the surface. Sprinkle with 1 cup cheese.

In a bow, mix the stuffing with the butter covering all the bread cubes well. Sprinkle over the cheese.

Bake in a preheated 350 F for 35-40 minutes. If the topping browns too quick, cover with aluminum foil. 

Serve over rice.

Makes 8 servings. 

Cinnamon Bread French Toast Casserole with Praline Topping

I made this recipe up due to my love for cinnamon bread and pecans. I usually make it in a disposable aluminum foil baking pan so it goes directly from the refrigerator to the oven and no risk of cracking the glass baking pan.

18-20 slices cinnamon bread

Custard:

1 1/4 cups whole milk or half-and-half
8 eggs, beaten
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon salt

Praline Topping:

1/2 cup packed light brown sugar
1/3 cup butter
1/2 cup chopped pecans
1 tablespoon light corn syrup or maple syrup
1/4 teaspoon ground cinnamon

Butter a 13 x 9-inch baking pan. Place the bread slices in two rows overlapping the slices to make them fit.

Mix the custard ingredients and pour over the bread trying to soak the bread completely.

Mix the topping ingredients and pour on top of the bread trying to spread and cover the top evenly.

Cover with aluminum foil and refrigerate for a few hours or overnight.

Bake uncovered in a preheated 350 F for 30-32 minutes. Be careful not too burn the top if you let it go longer.

Serve with maple syrup.

Makes 8 servings

Shepherd's Pie

Meat Filling:

1 lb ground beef
1/2 cup chopped yellow onion
1 garlic clove, minced
1/2 teaspoon celery flakes
1 1/2 cups beef gravy
3 cups frozen vegetables, thawed (green beans, corn, chopped carrots and corn)
Salt
Black pepper

Topping:

4 big potatoes, peeled, cooked and mashed
1 garlic clove, minced
2 oz cream cheese
1/4 cup salted butter
Milk
1 cup shredded Cheddar cheese, divided in half
Salt
Black pepper

In a big skillet cook and drain the meat. Add onions, garlic and seasoned with salt and pepper to taste. Cook for a couple of minutes. Meanwhile, cook the mixed vegetables in some hot water but just for 3-4 minutes and drain.

Add the vegetables and gravy to the meat mixture and cook on low heat for a few minutes. Pour this mixture in a 21/2 quart baking dish.

Meanwhile, add the cream cheese, butter, garlic, and some milk to the potatoes. Season with salt and pepper to taste. Stir in 1/2 cup Cheddar cheese and combine well. The potato mixture has to be thick and spreadable.

Cover the meat filling evenly with the potatoes. Add 1/2 cup shredded Cheddar cheese and bake in a preheated oven at 350 F for about 30 minutes until hot and bubbly.

Makes 4-6 servings

Southwestern Mac and Cheese

I like this easy casserole. I can make it in the morning and keep it in the fridge and at dinner time just put it in the oven.

1/2 lb cellentani pasta, cooked al dente and drained
2 cups cooked cubed or shredded chicken breast
1 (10 3/4 oz) condensed cream of chicken, undiluted
1 1/4 cups mild chunky salsa
1 cup shredded sharp Cheddar cheese
1/2 cup chopped yellow onion
1 big garlic clove, minced
2 tablespoons butter
Salt and pepper to taste if needed
2 tablespoons chopped fresh cilantro (optional)

1 extra cup shredded Cheddar cheese for topping

In a big skillet, melt the butter, add the onion and cook for a couple of minutes. Stir in the garlic and cook for 1 minute or so. Mix all the casserole ingredients in the skillet with the cooked onion except the extra cup of Cheddar cheese. Pour the mixture in a oiled or sprayed with nonstick cooking spray 13 x 9-inch baking pan. Top with the cup of Cheddar cheese and bake covered at 350 F for 35 minutes.

Makes 6 servings

Ham and Cheddar Cheese Potato Casserole

2 cans (10 3/4 oz each) condensed cream of celery soup, undiluted
1 can milk (use the cream of celery can for measuring)
2 cups (16 oz) sour cream
2 packages (28 oz each) frozen O'Brien potatoes, thawed
1 package 8 oz (2 cups) sharp Cheddar  cheese, shredded)
2 tablespoons dehydrated chopped onion
2 cups cubed fully cooked ham
Salt if needed
Pepper

Mix the creams of celery, water, milk, onion, sour cream and cheese. Add the potatoes and ham and mix well. Season with salt and pepper to taste and combine well.

Place in two oiled 13 x 9 x 2-inch baking pan. Bake covered at 350 F for 35 minutes. Uncover and bake for 10-15 additional minutes until hot and bubbly. Let the casseroles set for a few minutes before serving.

Makes 2 casseroles

Chicken Enchiladas

Filling:

3 cups cooked shredded chicken (I usually cook it with some reduced-sodium chicken broth, dried onions and a clove of garlic, minced).
3/4 cup green enchilada sauce
1/2 cup Mexican cheese blend, shredded
1 tablespoon chopped fresh cilantro
1/4 cup chopped green onions

10-12 flour tortilla (6-inch)
1 1/2 cups Mexican cheese blend
1 cup green enchilada sauce, divided in half
1 jar (16 oz) creamy Alfredo sauce
1/2 cup milk

Garnishes:

Chopped fresh cilantro
Extra green enchilada sauce
Sour cream
Chopped avocado
Shredded lettuce

Mix the filling ingredients and set aside.

Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Pour 1/2 cup green salsa verde into the bottom of the pan and spread evenly. Distribute the chicken filling into all the flour tortillas, roll up and place seam-side down in the baking pan.

Mix the Alfredo sauce with the milk and pour on top of the enchiladas. Drizzle with the remaining 1/2 cup green enchilada sauce. Sprinkle with the Mexican cheese blend.

Bake in a preheated 350 F oven for 35 minutes or a little more until lightly brown on top.


Makes 8-10 servings

Chicken Spaghetti

Gooseberry Patch

www.gooseberrypatch.com

2 lb cooked cubed chicken breast (I used less amount of meat and used turkey breast instead)
1 big can mushrooms, drained
1 can (14 1/2 oz) Mexican-style or diced tomatoes
1 small onion, chopped
1 small green pepper, chopped
1 jar pimientos, drained and chopped
1 can (10 3/4 oz) condensed tomato soup, undiluted
1 can (10 3/4 oz) cream of mushroom soup, undiluted
10 oz spaghetti, cooked in chicken broth (I used salted water)
1/3 lb Cheddar cheese, cubed (I used shredded)
1/4 cup sliced ripe olives

Shredded or grated Parmesan cheese

Mix all the ingredients but the Parmesan cheese. Spray a big slow-cooker with non-stick cooking spray and pour the mixture there. Cook covered on High for 1 hour.

Serve with Parmesan cheese on top.

Note: I did not add the olives because my daughter is not a big fan!

Makes 6 servings

Cachilada (or Enchilada Casserole)

I came up with this recipe one night that I was not sure what to make for dinner.This casserole is very easy to make and very tasty. It does not look really pretty once you have dished up, most casseroles don't look pretty anyway but the it is worth to give it a try.

2 1/2 cups cubed cooked chicken
6 green onions, chopped
2 tablespoons chopped fresh cilantro or 1 1/2 teaspoons dried cilantro
1 can cream of chicken
1 can cream of mushroom with roasted garlic (or plain cream of mushroom)
1 cup sour cream
1 1/2-2 cups chunky salsa (mild or medium)
3 cups shredded Cheddar cheese
12 -14 small corn tortillas cut in halves and then quarters


Mix the cream of chicken, cream of mushroom, sour cream, cilantro and green onions.

Grease a 13 x 9-inch baking pan. Pour some creamy mixture to slightly cover the bottom of the pan. Spread.

Place one layer of  corn tortillas (4 per layer), 1/2 the amount of chicken, drizzle 1/2 the amount of salsa and 1 cup of cheese, repeat layers: tortillas, 1/2 soup mixture, remaining chicken, remaining salsa, 1 cup cheese, remaining 4 tortillas, remaining soup mixture and remaining cup of cheese.

Bake at 350 F and bake for 30-35 minutes until hot and bubbly ans slightly brown.

Remove from the oven and let set for 5-10 minutes before serving.


Yield: 6-8 servings

Overnight Peaches and Cream French Toast

All You Magazine

www.allyou.com

2 (8 oz) loaf French bread, sliced
2 cups whole milk
8 large eggs
1/4 cup sugar
1 teaspoon vanilla extract

2 (15 oz) cans sliced peaches, packed in juice, drained

1/2 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup heavy cream

Butter a 13 x 9 baking dish. Arrange bread in a tight, flat single layer.

In a large bowl, whisk milk with eggs, sugar and vanilla extract until blended. Pour over bread.
Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.

Remove baking dish from refrigerator at least 30 minutes before baking. Preheat oven to 350 F. Pour cream into a small saucepan; bring to a boil over high heat. Cook until reduce by half, about 10 minutes. Drizzle over peaches and bake uncovered until casserole is slightly browned on top and just cooked through, 45-55 minutes. Let stand for 10 minutes before serving.

Yield: six servings

Note: I sliced the bread slices thick like in the picture. I could only fit 7-8 diagonally slices. I fed more than 6 people. Easy to reheat on the microwave the day after.

I used fat-free milk and cholesterol-free, calorie-free eggs.

Mexican-Style Vegetarian Lasagna

As a good Hispanic woman, I love beans, my favorite ones are Garbanzos, Lima and Butter beans and Red Kidney Beans. My husband prefers Black beans.

I made this vegetarian lasagna hoping that my husband and kids would like it and they did. It was actually REALLY good.

I also belong to the group of cilantro lovers....but if you do not like it, just add parsley or omit it.

6 lasagna noodles, cooked until fairly tender, rinsed in cold water and dried with a clean towel

2/3 cup bottled chunky salsa (mild or medium)
1 medium garlic clove, pressed
2/3 cup canned diced tomatoes, undrained
1/2 cup tomato sauce
1/8-1/4 cup fresh cilantro, chopped
1/4 cup green onions, chopped
1/2 teaspoon ground cumin
1 can (15 oz) black beans, rinsed and drained
1 cup corn (canned and drained or frozen and thawed)
2 1/4 cups shredded Mexican Cheese blend
Cooking spray
1/4 teaspoon dried oregano

Mix the salsa, diced tomatoes, tomato sauce, cumin, cilantro and garlic.

Spray a deep 9 x 9-inch square baking dish with cooking spray.

Cover the bottom of the baking dish with a little sauce mixture evenly. Place 2 lasagna noodles (you will have to cut the noodles to fit the pan, reserve the trimmings. You can use them to patch the layers if necessary).

Top with 1/2 cup corn and half the amount of black beans. Sprinkle with 3/4 cup cheese; top with half of the sauce mixture. Add two more lasagna noodles, remaining corn, black beans and 3/4 cup cheese. Layer the last two remaining lasagna noodles, chopped green onions and remaining sauce mixture. Sprinkle with remaining 3/4 cup cheese and dried oregano.

Cover with aluminum foil. Using a sharp knife make some slits on the aluminum foil.  Bake at 375 F for 30 minutes. Uncover the baking dish and bake for 5-7 more minutes.

Remove from the oven and let set for 10 minutes before serving.

Makes 6 servings

Tater Tot Pizza Casserole

Taste of Home Magazine
www.tasteofhome.com

1 pound ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (10 3/4 oz) condensed tomato soup, undiluted
2 cups (8 oz) shredded part-skim mozzarella cheese
1 jar (4 1/2 oz) (sliced mushrooms, drained
1 teaspoon Italian seasoning
1 bag (32 oz) frozen tater tots

My additional ingredients:  fresh garlic, pinch salt and black pepper

In a large skillet cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms and Italian seasoning.

Transfer to a greased 13 x 9-inch dish. Top with cheese and potatoes. Bake uncovered at 400 for 30 to 35 minutes or until golden brown.

Yield: 6-8 servings

Spinach Parmesan Rice Bake

Worldwide Ward Cookbook (Secret Recipes), Deanna Buxton

1 12 oz package frozen spinach
2 cups cooked cold white or brown rice
2 cups Cheddar cheese or Swiss, grated or shredded
1/3 cup melted butter
3/4 cup grated Parmesan cheese or to taste
1/3 cup chopped onion or 2 large green onion, chopped
1-2 cloves garlic, minced or 1/2 teaspoon garlic powder
3 large eggs, beaten
3/4 cup milk or half-and-half
Salt and pepper to taste
1/8 teaspoon Cayenne pepper
1/4 cup extra grated Parmesan cheese

Preheat the oven to 350. Grease a 11 x 7-inch baking dish generously.

Cook 1 12 oz package frozen spinach according to package directions, squeeze to remove all excess moisture.

In a large bowl mix: spinach, rice, eggs, onion, butter, garlic, milk, seasonings and cheeses except 1/4 cup extra Parmesan cheese.

Transfer the mixture ti prepared baking dish; sprinkle with the Parmesan cheese. Bake covered or uncovered  for 25 or until set. Don't over bake. If you like it top with fresh mozzarella the last 5 minutes if baking.

Makes 10 servings

                                                                                                      Josiah Brenner
                                                                                                      Brisbane, Australia

Note: This is half the recipe.

King Ranch Chicken

Southern Living 1999 Annual Recipes

www.southernliving.com

4 skinned and boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 green bell pepper, chopped
1 medium onion, chopped
2 (10 oz) cans ROTEL diced Tomatoes and Green Chilies
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (10 3/4 oz) can cream of chicken soup, undiluted
12 (6-inch) corn tortillas, cut into quarters
2 cups (8 oz) shredded Cheddar cheese

Sprinkle chicken breast halves with salt and pepper; place in a lightly greased 13 x 9-inch baking dish.

Bake at 325 for 20 minutes or until done; cool. Coarsely chop chicken.

Melt butter in a large skillet over medium heat; add bell pepper and onion, and saute until crisp-tender. Remove from heat; stir in chicken, tomatoes and green chilies, and soups.

Place one-third of tortilla squares in bottom of a lightly greased 13 x 9-inch baking dish; top with one-third of
chicken mixture, and sprinkle evenly with 2/3 cup cheese. Repeat layers twice, reserving last 2/3 cup cheese.

Bake at 325 for 35 minutes; sprinkle with reserved cheese, and bake 5 more minutes, Let stand 5 minutes before serving.

Yield: 6-8 servings

Note: I usually make half the recipe since I have a small family.

Hearty Chicken Bake

Collector's Edition, Great American Cookbook from your favorite brand companies.

3 cups hot mashed potatoes
1 cup (4 oz) shredded Cheddar cheese
1 can (2.8 oz) Durkee French Fried Onions
1 1/2 cups (7 oz) cubed cooked chicken
1 package (10 oz) frozen mixed vegetables, thawed and drained
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 cup milk
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Preheat oven to 375. In medium bowl, combine mashed potatoes ( I just cooked them, mashed them and added some salt and pepper), 1/2 cup cheese and 1/2 can French Fried Onions, mix thoroughly. Spoon potato mixture into greased 1 1/2 quart casserole. Using back of a spoon, spread potatoes across bottom and up sides of dish to form a shell.

In large bowl, combine chicken, cream of chicken, vegetables, milk and seasonings, pour into potato shell.

Bake uncovered, at 375 F for 30 minutes or until heated through. Top with remaining cheese and onions; bake uncovered, 3 minutes or until onions are golden brown. Let stand 5 minutes before serving.

Makes 4-6 servings

Baked Ziti and White Bean Casserole

Adapted from Betty Crocker Healthy New Choices

www.bettycrocker.com

1 can (28 oz) whole tomatoes, drained
1 cup Fat-Free Ricotta cheese (I used Fat-Free Sour Cream instead)
1/4 cup chopped onion
1 tablespoons chopped fresh parsley (I love basil instead)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 cups hot cooked regular or whole wheat ziti or penne pasta (Cellentani was used for this picture)
1 can (15 oz) great northern beans or cannelini beans rinsed and drained
3 slices reduced-fat mozzarella cheese (61/2x4 inches)
Grated Parmesan if desired

I added 1 clove of garlic, minced

400 F Spray rectangular baking dish (11x7x1 1/2-inches) with cooking spray.

Break up tomatoes in a large bowl. Stir in ricotta, onion, parsley, thyme, garlic, salt and red pepper flakes. Carefully fold in pasta and beans.

Spread pasta mixture in baking dish. Arrange mozzarella cheese on top. Bake uncovered about 30 minutes or until hot and cheese is golden brown, Sprinkle with parmesan cheese.

Makes 6 servings