2018-09-07 / Home & Garden

Star Chefs

Baked Ziti Casserole

1 (16 ounce) package ziti
1 (15 ounce) container
ricotta cheese
1-1/2 cups tomato sauce
1 (8 ounce) package
shredded mozzarella
1 egg, slightly beaten
1 tsp. salt, or to taste
1/2 tsp. ground black
pepper, or to taste
2 cups tomato sauce,
1/4 cup grated Parmesan

Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.

Preheat oven to 375 degrees.

Mix ziti, ricotta cheese, 1-1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl.

Spread 1/2 cup tomato sauce into the bottom of a 2-1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1-1/2 cup tomato sauce and Parmesan cheese.

Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving.

Pesto Chicken Florentine

2 Tbsp. olive oil
2 cloves garlic, finely
4 skinless, boneless
chicken breast halves,
cut into strips
2 cups fresh spinach
1 (4.5 ounce) package dry
Alfredo sauce mix
2 Tbsp. pesto
1 (8 ounce) package dry
penne pasta
1 Tbsp. grated Romano

Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.

Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.

In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.

Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Chicken and Gnocchi Soup

1 Tbsp. olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed
chicken breast
4 cups chicken broth
1 (16 ounce) package mini
potato gnocchi
1 (6 ounce) bag baby
spinach leaves
1 Tbsp. cornstarch
2 Tbsp. cold water

2 cups half-and-half cream
Salt and ground black
pepper to taste

Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.

Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.

Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

Garlic Shrimp Linguine

1 pound uncooked
1 Tbsp. butter
3 Tbsp. white wine
2 tsp. grated Parmesan
3 cloves garlic, minced
1 tsp. chopped fresh
1 pinch salt and pepper to
1 pound medium shrimp,
peeled and deveined

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a medium sauce pan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.

Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.

Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

Greek Penne and Chicken

1 (16 ounce) package
penne pasta
1-1/2 Tbsp. butter
1/2 cup chopped red
2 cloves garlic, minced
1 pound skinless,
boneless chicken
breast halves, cut into
bite-size pieces
1 (14 ounce) can artichoke
hearts in water
1 tomato, chopped
1/2 cup crumbled feta
3 Tbsp. chopped fresh

2 Tbsp. lemon juice
1 tsp. dried oregano
Salt to taste
Ground black pepper to

In a large pot with boiling salted water cook penne pasta until al dente. Drain.

Meanwhile, in large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.

Reduce heat to medium- low. Drain and chop artichoke hearts and add them, tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to large skillet. Cook until heated through, about 2 to 3 minutes.

Season with salt and ground black pepper.

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