Sausage Penne Pasta

1 Tablespoon butter
1 Tablespoon Olive Oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 lb sweet Italian sausage
8 oz. mushrooms, sliced
2/3 cup chicken broth
1 14.5 oz. can diced tomatoes with juices
1 cup whipping cream
6 tablespoons chopped parsley
1 lb. penne pasta
1 Cup freshly grated Parmesan cheese.

Melt butter with oil in large skillet. Add onion and garlic and sauté until golden brown and tender (about 7 minutes). Add sausage and mushrooms and sauté until golden brown and cooked through (~ 7 minutes). Drain. Add broth to skillet and boil until almost all liquid evaporates (~2 minutes). Add tomatoes with juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly (~5 minutes). Stir in 4 Tbl. parsley. Season to taste with salt and pepper. Remove from heat. (This sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat when ready to use.)

Cook pasta until tender but firm. Drain. Put in large bowl. Pour sauce over pasta. Add 3/4 cheese and toss. Sprinkle remaining 1/4-Cup cheese and 2 T parsley on top. Serve.

Pasta Sauce

Easy Pasta Sauce (Marinara)

1 28 oz can of diced or crushed tomatos. 
2 cloves minced garlic sauted in olive oil
1 tsp each of Basil and Oregano

Simmer for 10 minutes.  If you don't like the consistency, put in the food processor to smooth it out.

I add 1/2 pound ground beef browned in onion and simmer longer. 
Serve over your favorite pasta.

Penne Pasta with Sausage in Cream Sauce

 1 Tablespoon butter
1 Tablespoon Olive Oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 lb sweet Italian sausage
8 oz. mushrooms, sliced
2/3 cup chicken broth
1 14.5 oz. can diced tomatoes with juices
1 cup whipping cream
6 tablespoons chopped parsley
1 lb. penne pasta
1 Cup freshly grated Parmesan cheese.

Melt butter with oil in large skillet. Add onion and garlic and sauté until golden brown and tender (about 7 minutes). Add sausage and mushrooms and sauté until golden brown and cooked through (~ 7 minutes). Drain. Add broth to skillet and boil until almost all liquid evaporates (~2 minutes). Add tomatoes with juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly (~5 minutes). Stir in 4 Tbl. parsley. Season to taste with salt and pepper. Remove from heat. (This sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat when ready to use.)

Cook pasta until tender but firm. Drain. Put in large bowl. Pour sauce over pasta. Add 3/4 cheese and toss. Sprinkle remaining 1/4-Cup cheese and 2 T parsley on top. 

Mom's Goulash

1 lb box macaroni cooked
2 cans condensed tomato soup
1 lb ground beef cooked
1 small onion
1/2 cup green pepper
8 oz diced canned tomatoes
1 cup shredded cheddar cheese (I use sharp)
2 TBL grated parmesan cheese
Brown ground beef with onion and green pepper.  Add to cooked macaroni noodles.  Add tomato soup, tomatoes and cheeses.  Stir and serve with warm bread.

Oven Baked Chicken Parmesan

4 boneless skinless chicken breasts
1 egg slightly beaten
3/4 cup Italian seasond dry bread crumbs
1 32 oz jar Pasta sauce
1 cup mozzerella cheese

Preheat oven to 400*

In 9x 13 pan arrange chicken.  Bake uncovered 20 minutes

Pour pasta saucce over chicken then top with cheese.  Bake an additional 10 minutes or until chicken is not longer pink.  Serve with hot cooked pasta.

Pizza Cassserole

7 oz. pkg. spaghetti
2 tab. margarine
1/3 c. grated Parmesan cheese
2 eggs well beaten
1 lb. gr. beef
1 sm. onion chopped
32 oz. jar spaghetti sauce
3 to 4 cups shredded Mozzarella cheese
3 1/2 oz. pkg sliced pepperoni


 350 oven - Cook spaghetti as directed. Rinse & drain and return spaghetti to saucepan & combine with margarine, Parmesan cheese and eggs until well mixed. Put into 9 X 13 dish. Brown ground beef, onion & drain. Spoon meat over spaghetti. Pour spaghetti sauce over all and sprinkle with mozzarella cheese. Arrange pepperoni slices over cheese. Cover with foil 7 bake for 20 minutes. Remove foil and bake 15 minutes longer. Let stand 5 to 10 min. before cutting. 8 servings.

Baked Macaroni and Cheese

1 lb box elbow macaroni
1 stick of butter
1 pound shredded cheddar cheese
2 eggs
1 cup milk
pepper

Boil macaroni in salted water.  After you drain it, pour it into your baking dish.  Add cup up stick of butter to macaroni and mix well. (I put it in a large mixing bowl). Add cheese and mix.  Mix eggs and milk in a cup and pour over mac and cheese.  Bake at 375 until golden brown and bubbly.