Crockpot Chicken Alfredo Lasagna

Crockpot Chicken Alfredo Lasagna

12 lasagna noodles
2 (15 oz.) Alfredo sauce
1/3 C water
15 oz. ricotta cheese
Italian seasoning to taste
2 C mozzarella cheese
3 chicken breasts, cooked and diced
Nonstick cooking spray

Spray crockpot with cooking spray. Layer the following in the crockpot. Make sure the noodles are covered by sauce and cheese.
Layer 1-
break 4 uncooked lasagna noodles to fit into the crockpot and place them in the bottom
Top with 1/3 of Alfredo sauce, 1/2 of the chicken, 1/2 of the ricotta cheese, season with Italian seasoning, end with a little bit of cheese
Layer 2-
4 lasagna noodles-broken to fit
1/3 Alfredo sauce
1/3 C water
Remaining chicken
Remaining ricotta
Season with Italian seasoning
A little bit of mozzarella
Layer 3-
Remaining noodles, broken to fit
Remaining Alfredo sauce
Remaining mozzarella

Cover and cook on low for 4 hours.

Spinach Stuffed Shells

Spinach Stuffed Shells

1 (16 oz) box jumbo shells
2 Tbsp. oil
6 C packed baby spinach
32 oz ricotta cheese
2 C mozzarella cheese, shredded, divided
1 C Parmesan cheese, divided
2 eggs, beaten
1/3 C bread crumbs
1/4 C chopped fresh parsley
salt free seasoning to taste
1 (28 oz) jar marinara sauce

Cook shells according to package directions and drain.  While shells are cooking, place oil and spinach in a skillet.  Cook spinach over medium high heat until wilted. Place spinach in a large bowl and add ricotta cheese, 1C mozzarella cheese, 1/2 C parmesan cheese, eggs, bread crumbs, parsley, and seasoning to taste.  Combine filling ingredients well.  Once shells are cooked, drained and cooled a little, spoon some of the filling into each shell and lay them in a 9 x 13 inch baking dish. Pour sauce over and around shells, sprinkle with remaining cheeses and bake at 350 degrees for 30 minutes or until heated through and cheese is melted.

Pesto, Tomato and Mozzarella Grilled Cheese

Pesto, Tomato, Mozzarella Grilled Cheese

For 1 sandwich:

2 slices of bread
Pesto as needed
2-4 slices of tomato
1-2 slices of mozzarella cheese
butter

Spread butter on outside of each slice of bread. Heat a skillet over medium heat. Spread pesto on inside of each slice of bread. Lay tomato and mozzarella on top of one slice and top with the other slice. Grill as you would any grilled cheese.

Spinach and Cheese Stuffed Portabello Mushrooms

Spinach and Cheese Stuffed Portabello Mushrooms

4 cloves garlic, minced and divided
1/2 tsp Italian seasoning, divided
2 Tbsp oil

salt free seasoning to taste
4 portabello mushrooms
1 (10oz) bag spinach
1/4 cupC grated Parmesan cheese, plus more for sprinkling topping mushrooms

1C shredded mozzarella, divided
dried basil to taste
1/4 cup C breadcrumbs
1 C marinara sauce

Heat oven to 425 degrees. Scrape the gills out of the mushroom caps and set aside. In a bowl, combine 1 clove of the minced garlic, 1/4 tsp of the Italian seasoning, oil, and salt free seasoning. Brush inside and outside of the mushrooms with the oil/garlic mixture and roast mushrooms cap side down for about 10 minutes. Blot off any water given off by the mushrooms from cooking. Heat a skillet over medium heat. Add 1 tsp oil and 2 cloves of the minced garlic. Stir for about a minute then add the spinach and cook, stirring often, until wilted. Allow to cool slightly, than drain off any liquid from cooking.  In a bowl stir together the last clove of the minced garlic, the rest of the Italian seasoning, Parmesan cheese, 3 ounces most of the mozzarella (saving some for the top), basil, breadcrumbs and spinach. Season salt free seasoning to taste. Spoon a little of the marinara into each mushroom then stuff with the spinach mixture. Spoon a little more of the sauce over the stuffed mushrooms, then sprinkle the remaining Parmesan and mozzarella over the top. Bake for 10-15 minutes or until the filling is heated through and the cheese has melted. Serve with additional marinara if desired.

Crockpot Ravioli

Crockpot Ravioli

1 bag frozen cheese ravioli

1 jar marinara sauce

1C shredded mozzarella cheese

 

Place frozen ravioli in a crockpot. Pour sauce over the pasta and toss to coat. Cover and cook on high about 3 hours. About 30 minutes before serving sprinkle with the cheese so that it has time to melt.

Italian Macaroni

Italian Macaroni

 

1 lb ground beef

2 (15 oz) cans diced tomatoes

2 C water

1 Tbsp Italian seasoning

2 cloves garlic, minced

Onion powder to taste

2 C elbow macaroni, uncooked

Parmesan cheese for garnish

Mozzarella cheese for garnish

 

In a large pot, cook ground beef until cooked through. Add tomatoes, water, Italian seasoning, garlic and onion powder. Bring to a boil and stir in macaroni. Turn to low, cover and simmer for 10 minutes or until pasta is tender. Before serving garnish with cheeses if desired.

Crockpot Penne

Crockpot Penne

2 (24 oz) jars pasta sauce
1 jar water
1 (15 oz) container ricotta cheese
1 egg, beaten
1/3 C grated parmesan cheese
2 C shredded mozzarella plus additional for garnish if desired
1 (16 oz) box penne, uncooked

Mix the sauce, water, ricotta, egg, in the a crockpot, mix the pasta sauce, water, ricotta, egg, parmesan and mozzarella.  Then stir in the uncooked penne.  Cook on low 4 hours or until pasta is done. Serve with additional mozzarella cheese on top if desired.

Chicken Alfredo Roll Ups

Chicken Alfredo Roll Ups

1 (16oz) box lasagna noodles
2 (15oz) jars alfredo sauce
4 chicken breasts, cooked and diced finely
oregano, to taste
garlic powder,to taste
4 C shredded Mozzarella cheese

Nonstick cooking spray

Spray an 9x13 inch baking dish with nonstick spray and pour 1 cup alfredo sauce into the baking dish and spread out evenly. Cook lasagna noodles according to package directions. Drain and rinse the noodles with cold water and blot dry. Spread about 1 Tbsp. of the alfredo sauce over each noodle. Sprinkle with oregano and garlic powder to taste. Place some chicken on top of each noodle. Sprinkle with about 3 Tbsps of mozzarella. To roll up, start at one end and roll the noodles over the toppings. Place the roll ups in the pan, one by one, seam side down.  Pour the remaining alfredo sauce evenly over the top of the roll ups. Top with remaining mozzarella. Bake at 350°F for about 30 minutes or until the cheese is completely melted.

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Pesto Chicken

Pesto Chicken

6 boneless, skinless chicken breasts

1 (10oz) jar pesto sauce

Mozzarella cheese, shredded, for garnish

Parmesan cheese, grated, for garnish

Nonstick cooking spray

Heat oven to 375°F. Spray a 9x13 inch baking dish with nonstick cooking spray. Spread a small amount of pesto sauce on the bottom of the baking dish. Lay chicken in the baking dish. Pour remaining pesto over the chicken. Cover with foil and bake for 30 minutes or until cooked through. Remove foil and sprinkle with cheeses and bake for 5 minutes more or until cheese is melted.

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Pesto Tomato Pizza

Pesto Tomato Pizza

2 prepared pizza crust or homemade pizza crusts that have been precooked

1 (7-10oz) jar pesto sauce

2-3 large tomatoes, sliced thin

2 C mozzarella, shredded

Spread the pesto sauce on the crust. Top with sliced tomatoes and cheese. Cook at 425°F for 15-20 min or until top is Iightly browned and cheese is melted.

Cheesy Baked Ziti

Cheesy Baked Ziti

1 (12 oz) box ziti or penne

2 (25 oz) jars pasta sauce

2 tsp Italian seasoning

3 C mozzarella cheese, shredded, divinded

1 egg

1 (16 oz) container ricotta cheese

1/4 C Parmesan cheese grated

1 Tbsp parsley

1/2 tsp salt

Nonstick cooking spray

Spray a 3 quart baking dish. Cook pasta according to package directions; drain. In a medium bowl combine pasta sauce and Italian seasoning seasoning. Remove 2 C and set aside. Stir remaining sauce into pasta. Place half of the pasta mixture in baking dish. Sprinkle 1 C of the mozzarella cheese on top.

In a medium bowl, beat egg and stir in ricotta, Parmesan, parsley and salt until blended. Spread in the baking dish over mozzarella cheese. Top with remaining pasta. Sprinkle with 1 C of the mozzarella cheese. Spread remaining pasta sauce evenly to edges of dish, coating all pasta. Bake, uncovered, in a preheated 350°F oven for 30 minutes or until very hot in center and edges are bubbly. Sprinkle with remaining mozzarella cheese. Bake 3 to 5 minutes longer or until cheese melts.