2 cups cooked macaroni
1 can cream of chicken soup
1 can cream of mushroom soup
1 pound bulk sausage
1 cup of milk
1/2 box Velveeta (1 lb.)
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

Cook and drain macaroni as directed on package.
Brown and drain sausage and return to skillet. Add soups, milk, Velveeta, garlic powder and black pepper.
Stir in macaroni. Pour into a greased 9×13 inch pan. Bake @350 for 30 minutes.

Thanks to googiegrace for sharing this casserole recipe.

10 ounces cooked Fettuccine noodles
8 ounces cream (Half & Half)
1 ounce Butter
1/4 cup FRESH grated Parmigianino Cheese

Cook noodles in salted water until 3/4 done; strain off water and put noodles back in pot. Add cream and butter. Bring to a hard boil. When noodles are fully cooked, removed from heat; add parmigiano cheese and cracked black pepper. Toss and serve.

2 Pounds lean ground beef
1/4 Cup olive oil
1 Cup finely diced onions
1 Clove minced garlic
1/2 Cup chopped green pepper
1 Can (16 ounce) diced tomato
1 Can (16 ounce) tomato sauce
1 Can (16 ounce) whole kernel corn
1 Teaspoon salt (or to taste)
1 Tablespoon chili powder
1/4 Teaspoon black pepper
1 Teaspoon cumin
1 Cup water
1/3 Cup corn meal
1 Cup black pitted California olives (sliced) Reserve 7 or 8 whole olives for top of casserole.
Recipe for Spoon Bread Topping:
1 and 1/2 Cups milk
1 Teaspoon salt
2 Tablespoons butter
1/2 Cup corn meal
1 Cup grated Cheddar cheese
2 eggs slightly beaten

1. Heat olive oil in large skillet.

2. Brown ground beef until no longer pink.

3 Add onion, garlic, green pepper and stir until onion is golden.

4. Add tomatoes, tomato sauce, corn, salt, chili powder, cumin and black pepper-simmer 15 minutes.

5. Mix water, corn meal, and add to meat mixture-cover and simmer 15 minutes.

6. Add sliced olives.

7. Pour mixture into 3 quart casserole.

8. Top with Spoon Bread*(Directions below) and reserved whole black olives.

refrigerate until 1 hour before serving time.

Directions for Spoon Bread Topping:

1. In a sauce pan, heat milk, salt and butter over low heat.

2. Slowly stir in corn meal and cook, stirring constantly until thickened

3. Remove from heat and stir in cheese and slightly beaten eggs.

4. Mix well and pour over meat mixture in casserole.

5. Garnish top with reserved whole black olives.

6. Bake at 350 degrees for 1 hour.

Thanks to nowurcooking for sharing this casserole recipe.

2 15 oz. cans tomato puree
1 15 oz. can crushed tomatoes
1 15 oz. can tomato paste
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 1/2 tbs. Italian Seasoning
4 shakes of Tabasco Sauce
1 c Red Wine Cooking Sherry
1/2 c Vodka (alcohol will evaporate)
2 tbs. Sea Salt
1/4 c sugar
1 standard box Manicotti pasta, cooked, drained & cooled
1 15 oz. Ricotta Cheese
1 egg
1 c Grated Parmesan Cheese
2 c Finely Shredded Italian Cheese Blend
2 c Mozzarella Cheese
1 to 2 lbs. Ground Beef
Wax Paper & butter knife

In large saucepan or stock pot, mix tomato puree, crushed tomatoes and tomato paste. Add chopped garlic, chopped onion, Italian seasoning, Tabasco Sauce, cooking sherry, vodka, and sea salt. Mix thoroughly. Allow sauce to cook for approximately 1 hour and then taste. If desired, add some or all of the sugar (sugar reduces the “tang” of the tomatoes). Continue cooking sauce on low heat for several more hours (ideally and for a richer blend of the seasonings, sauce should be refrigerated overnight and cooked for an additional 2-3 hours the following day for optimal flavor). Thoroughly cook ground beef and drain (rinse with water if necessary to remove all grease). Return to pan and season with a few shakes each of salt, pepper, garlic and onion powder, and cook for an additional 10 minutes. Remove and add meat to sauce. Cook pasta according the package directions, drain and allow to cool, separately, on wax paper. In a separate mixing bowl, blend Ricotta cheese, egg, grated parmesan and the shredded Italian cheese blend until thoroughly mixed.
Using the butter knife, begin to stuff the manicotti shells with cheese mixture until all is used. In a large baking pan (a lasagna pan is best), spread a layer of sauce that completely covers the bottom of the pan. Align the stuffed manicotti shells in the pan atop the sauce. Use remaining sauce to completely cover the pasta. Use as much or as little as desired of the mozzarella shredded cheese to cover. Bake in a 350 degree oven until cheese bubbles and begins to turn a golden brown. Remove, cool, and serve.

4 tbsp olive oil
2 cloves fresh garlic finely diced
1 cup finely diced Roma tomatoes
1/2 cup finely diced black olives
1/4 cup capers
1 small jar of Artichoke hearts, halved
1 package angel hair pasta

Sauté garlic in olive oil until done.
Add tomatoes, olives, capers, and artichoke hearts. Sauté until done.
Serve over pasta.

Thanks to ncbrewster for sharing this recipe.

1 pound elbow macaroni pasta
1 cup whole milk
2 cans (12 oz. size) evaporated milk
3 eggs
2 sticks butter, cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound Monterey Jack cheese, shredded
1/2 pound sharp cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
Salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild cheddar cheese

Directions:
Heat oven to 350F.  Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9×13-inch casserole dish. Set aside.
In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake for 30 to 45 minutes, or until the top is lightly golden brown.
This recipe for Sweetie Pie’s Macaroni And Cheese serves/makes 8

1 ounce melted butter
1 teaspoon chopped fresh garlic
1/8 cup diced red onion
1/4 cup diced cooked bacon
1/4 cup diced Roma tomatoes
1 cup sliced cooked chicken
1 ounce heavy (whipping) cream
1 jar Ragu Alfredo sauce (I got the Cheesy kind)
1/8 cup Asiago cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
10 ounces precooked bowtie noodles

In a heated sauté pan combine butter, garlic, onions, bacon, tomatoes, chicken, and spice mixture.  When onions begin to turn translucent, add heavy cream and Asiago cheese.  Once cheese and cream have reduced by half, add Alfredo sauce and bowtie pasta.  Toss until well combined and remove from fire.  Allow to cool for a few minutes so the cheese and sauce thicken.

3 lbs Roma tomatoes, cored* and cut into 1” pieces
30 medium fresh basil leaves, stems removed and cut into 1” pieces
1/4 cup extra-virgin olive oil
3 Tbsp garlic, minced
2 tsp Italian seasoning
Salt to taste
4 Tbsp butter
1 cup white wine
3 cups heavy cream
2 cups Parmesan cheese, grated
2 lbs capellini (angel hair) pasta, cooked according to package directions
3 cups mozzarella cheese, shredded
3 lbs 26/30 or 21/25 shrimp, peeled and de-veined

Preheat broiler.

1. COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.

2. HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.

3. ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.

4. TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.

5. GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.

6. PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.

7. TOP pasta with cooked shrimp and serve.

1 medium onion, coarsely chopped;
2 cloves of garlic, pound them with the side of the butcher knife on the cutting board;
3 tablesppons olive oil
3 tablesppons of butter
14 oz can of diced tomatoes
1 can 8 oz tomato sauce
1 teaspoons crushed hot peppers (optional)
2 tablesppons of chopped fresh basil
2 chicken bouillon cubes
2 tablesppons of capers
3 anchovy fillets chopped
1 dozen snow peas cut in 1 in sections (optional but very yummy)
3 tablespoons sliced black olives
2 tablesppons fresh Italian parsley, chopped
1 pound of spaghetti
salt for the spaghetti water
Parmesan cheese to grate over the pasta before serving

Place the oil and butter in a quart size pan. Add the chopped onion and the “pounded” garlic. Allow to cook over medium heat until translucent. Add the diced tomatoes and the tomato sauce along with the crushed hot peppers. Add the bouillon cubes and the chopped basil.
Allow to cook, covered for about 10 minutes.
Meanwhile prepare your chopped anchovies fillets, drain the sliced black olives, the capers and slice the snow peas.
Add the snow peas and cook for 3 minutes over medium heat.
Now add the capers, black olives, anchovies, stir well and serve over cooked, drained spaghetti. Top with grated Parmesan cheese.
Buon Appetito!

Thanks to Marina for sharing this recipe.

1 cup butter
1/8 cup white wine
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, minced
1/16 teaspoon white pepper
1/16 teaspoon garlic salt
1 tablespoon freshly chopped chives
1 1/2 pound fresh angel hair pasta, cooked
Parmesan cheese to garnish

Melt butter in medium saucepan. Add all remaining ingredients except cheese and pasta and heat through. Ladle over warm fresh pasta. Garnish with cheese.

For each serving, heat 1 T. oil in saute pan until hot. Add 6 shrimp and 1.5 ounces mushrooms, cook 2 minutes. Add 1/2 T chopped garlic and 1.5 T. scallions, cook 1 minute longer, pulling out shrimp when cooked. Add 1-cup cream, reduce liquid 5 minutes. Add 1 T. tomatoes and 1 ounce Parmesan. Reduce mixture 1 minute longer. Return shrimp to pan with 6 ounces fettuccine. Toss and heat thoroughly. Pour onto pasta plate, placing shrimp on top. Garnish with Basil leaf.

For lighter sauce. Substitute 3 quarts clam juice or fish stock for 3 quarts of manufacturing cream.