Penne & Chicken with Sun-dried Tomatoes

2 cups penne pasta
1 (4 oz) can sliced mushrooms, drained
1/2 tablespoon butter
2 (16 oz) jars sun-dried tomato Alfredo sauce
1 (9 oz) package ready-to-serve Southwestern chicken strips
1 cup oil-packed sun-dried tomatoes, drained and chopped
2 green onions, sliced thin
1/8 teaspoon pepper
3/4 cup shredded Parmesan cheese

Cook pasta according to package directions; drain. Meanwhile, in a small skillet, saute mushrooms in butter; set aside. In a large bowl, combine Alfredo sauce, chicken strips, tomatoes, onions, pepper and reserved mushrooms. Stir drained pasta into chicken mixture. Pour into a greased 13x9x2-inch baking dish. Cover and bake at 350 degrees for 30-45 minutes, or until heated through. Uncover; sprinkle cheese over the top. Bake 5-8 minutes more or until cheese is melted and lightly browned.

Chicken Spaghetti

8 oz. spaghetti, broken in half
1 can cream of mushroom soup
1/2 cup sour cream
1/4 cup milk
1/4 cup butter, melted, divided
1 tablespoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 celery rib, chopped
1/2 small onion, chopped
1/2 of a 4 oz. can of mushroom stems and pieces, drained
2 cups cubed cooked chicken
1 cup crushed cornflakes

Cook spaghetti according to package directions; drain. In a large bowl, combine the soup, sour cream, milk, 2 tablespoons butter and seasonings. Add the cheeses, celery, onion and mushrooms. Stir in chicken and spaghetti.

Transfer to a greased square 8x8 or 9x9 baking dish. Combine cornflakes and remaining butter; sprinkle over top of casserole.

Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly.

Baked Ziti

1/2 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 pound lean ground beef
1 (26 oz) jar tomato & basil pasta sauce
3/4 tsp. salt, divided
1 (16 oz) box ziti pasta
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 cup grated Parmesan cheese
1/2 teaspoon pepper
2 cups shredded mozzarella cheese

Saute onion in hot oil in a large skillet over medium heat 5 minutes or until tender. Add garlic, and saute 1 minute. Add beef and cook, stirring until beef crumbles and is no longer pink. Drain beef mixture, and return to pan. Stir in pasta sauce and 1/2 teaspoon salt. Set aside.

Cook pasta according to package directions in large Dutch oven. Drain and return to Dutch oven.

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minue. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese, 1 cup of mozzarella cheese, the remaining salt, and the pepper. Pour sauce over pasta in Dutch oven, stirring until pasta is evenly coated.

Transfer pasta mixture to a lightly greased 13x9 inch baking dish. Top evenly with beef mixture; sprinkle evenly with remaining cup of mozzarella cheese.

Bake at 350 degrees for 20-25 minutes or until cheese is melted. Let stand 10 minutes before serving.

Servings: 8-10