One Pot Penne Pasta - Lynn’s Recipes
Lynn demonstrates One Pot Penne Pasta. This is a super easy recipe for a quick dinner. Add a salad, vegetable and garlic bread and you have a complete meal. Adapted from addapinch.com.
1 pound smoked sausage, cut into bite sized slices
½ medium onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
3 cups penne pasta, uncooked
2 cups chicken stock
1 (10 ounce) jar roasted red peppers, undrained
2 cups Monterey Jack cheese
½ cup Parmesan cheese
2 cups fresh spinach
Add sausage, onions, garlic and mushrooms to a medium pot over medium heat. Cook until onions are slightly tender, stirring often. Add in penne pasta, chicken stock, roasted red peppers, along with the liquid from jar, cheeses and spinach. Stir to combine and cover for 5-8 minutes. Remove lid, stir and continue to cook until penne pasta is al dente or at the amount of tenderness you prefer. Remove from heat and serve.
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Cherry Tomato Pasta - Easy and healthy vegetable recipe
Easy to make healthy and tasty vegetable only pasta recipe with cherry tomatoes. Easy and healthy recipe for vegetarians and non-vegetarians. #MostlyVeggie
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Queso Chicken Pasta – Lynn’s Recipes
Lynn demonstrates a quick and easy dinner casserole, Queso Chicken Pasta. This casserole is delicious and comes together quickly. Add a green salad for a side. From evilshenanigans.com and Pinterest.
Serves 4-6
8 ounces penne pasta, (I used whole wheat)
2 teaspoons vegetable oil, (I used Olive Oil)
1 cup diced onion
2 cloves garlic, minced
1 jalapeno pepper, minced
½ teaspoon cumin
¼ teaspoon coriander
1 Tablespoon flour
1-1/3 cup milk
1 teaspoon salt
3 Tablespoons cream cheese, (I used reduced fat)
6 ounces Colby-Jack cheese, divided
½ cup drained Rotel tomatoes
2 cups cooked, shredded chicken
Heat oven to 350°. Spray a medium casserole dish with cooking spray and set aside.
Cook pasta according to the package directions, but reduce cooking time by 2 minutes.
In a medium pot heat the oil over medium heat. Once it begins to simmer, add the onion, garlic and pepper. Cook until they begin to soften, about 3 minutes. Add the cumin, coriander and salt and cook for an additional 2 minutes, or until the spices become fragrant.
Add the flour and cook for 3 minutes, stirring constantly, until all the flour is moist and the raw taste is cooked out. Gradually whisk in the milk and stir until smooth. Bring the mixture to a simmer and allow to thicken.
Turn off the heat and add the cream cheese and 4 ounces of the shredded cheese and whisk until melted. Stir in the Rotel tomatoes.
Pour the pasta into the prepared casserole dish, stir in the shredded chicken and sauce. Top with the remaining shredded cheese.
Bake 20-30 minutes, or until the pasta is bubbly and the cheese has melted. Let stand 5 minutes before serving.
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One Pot Pizza Pasta Bake – Lynn’s Recipes
Lynn demonstrates how to make a simple, delicious one pot dinner, One Pot Pizza Pasta Bake. This can be made in any appropriate size pan that can be used on the stove and then put in the oven. Add a salad, vegetable, and garlic bread and you have a very quick dinner. Adapted from damndelicious.net.
1 Tablespoon olive oil
8 ounces, spicy Italian sausage, casing removed (can replace mild sausage, if desired)
½ cup mini pepperoni, divided
1 (15 ounce) can tomato sauce
1-1/2 cups water
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
Red Pepper Flakes, optional
8 ounces fusilli pasta
Salt and fresh ground pepper, to taste
1 cup shredded mozzarella cheese
2 Tablespoons chopped fresh parsley
Preheat oven to broil.
Heat olive oil in a large oven-proof skillet or pan over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, if needed. Stir in ¼ cup pepperoni until heated through, about 1 minute.
Stir in tomato sauce, oregano, basil, garlic powder, pasta and 1-1/2 cups water. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through 12-14 minutes.
Remove from heat; top with mozzarella and remaining ¼ cup pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes. Watch carefully, so cheese doesn’t get to brown or burn.
Serve immediately, garnished with parsley, if desired.
*I made this in my Pampered Chef Everyday Rockcrok, but as I said above, it will work in any appropriate size skillet or pan that is oven proof.
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HOW TO MAKE CREAMY PASTA SALAD || IN THE KITCHEN WITH LYNN
Finally another easy, simple recipe. Pasta salad is perfect for a light meal or as a side dish. Better than take out. Enjoy!!!
INGREDIENTS:
Boil Pasta:
Pasta
Water
Salt
DRESSING:
Mayonnaise
Dijon Mustard
Carrot
Bell Peppers
Onion
Parsley
Granulated Sugar
Salt
Paprika
Black Pepper ( optional)
#pastasalad#inthekitchenwithlynn#sidedish#salad
Penne Pasta with Sun-Dried Tomato Cream Sauce -- Lynn's Recipes
Lynn demonstrates how to make a simple pasta dish, Penne Pasta with Sun-Dried Tomato Cream Sauce that is great for dinner. You can add roasted chicken, if desired. From verybestbaking.com.
2 cups (8 ounces) dry penne pasta
1/3 cup sun-dried tomatoes, chopped (not the ones packed in oil)
1 can (12 ounces) 2% low fat evaporated milk
2 cups (8 ounces) shredded four or six cheese Italian style cheese blend
1 teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon ground pepper
¼ teaspoon red pepper flakes, optional
Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta for the last two minutes of cooking time; drain.
In a medium saucepan, combine evaporated milk, cheese, basil, garlic powder, pepper, and red pepper flakes. Cook over medium to medium-low heat, stirring until cheese is melted. Remove from heat.
Add pasta and sun-dried tomatoes to the cheese sauce; stir until combined.
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