Stuffed Shells

This picture is from the internet because mine turned out blurry. Its the same except that my shells have more sauce on top and around the bottoms.

Jumbo Shells -- Cook & drain. Cook 1 lb. ground beef with onion & garlic; drain grease. Shred & put together: Parmesan Cheese & Mozarella Cheese

Add beef to shredded cheese, then add spoonfuls of ricotta (or cottage) cheese to "paste" consistency (like cookie dough). (It takes about an entire small carton of cottage cheese. If you get too much, just add more mozzarella and it will make it thicker.)

Stuff about 1 heaping Tablespoon (don't overstuff) into shells and lay in greased pan. Pour Great Value Italian Garden spaghetti sauce over shells and bottom of pan. Bake at 350°F for 15 minutes - long enough to get hot.

Rotini & Sweet Pepper Primavera (Chicken Alfredo)

2-3 b/s chicken breasts, cut in strips
1 red bell pepper
1 red onion
1 yellow squash
Broccoli
Mushrooms
1 jar Alfredo Sauce
Rotini noodles

Cook noodles. In hot skillet with oil, cook chicken until no longer pink. Add pepper & onion. Add broccoli, squash, and mushrooms. Cook until crisp-tender. (When squash becomes soft the rest is probably done.) Add alfredo sauce and noodles and mix well. Serve hot.

Stroganoff

1 lb ground beef
1/2 small onion, chopped
2 cans cream of mushroom soup
8 oz sour cream
Salt
Pepper
Garlic powder
Egg noodles, cooked

Brown meat with onion over medium high heat. Drain grease. Add soup, sour cream, and salt, pepper, & garlic powder to taste. Serve hot over egg noodles.

Homemade Noodles

Sift together in a bowl: 1 c flour & 1/2 tsp salt
Make a well in center of flour and add: 1 egg, slightly beaten
While blending ingredients, add gradually: 3 T milk

• Dough should be stiff. Turn dough out onto a lightly floured surface. Shape into a ball and knead. Cover and let rest 5 minutes.

• Roll dough on lightly floured surface 1/8" thick. If dough sticks, loosen from surface with knife or spatula; sprinkle flour underneath. Turn dough over and roll until paper thin. Allow dough to partially dry (about 1 hour).

• Cut dough into lengthwise strips, 2 1/2" wide, and stack on top of each other. (Separate layers with flour.) Slice into short strips 1/16 to 1/18" wide. Separate noodles and allow to dry thoroughly. (Noodles can be stored in a tightly covered container.)

• Boil till noodles are tender (about 6-10 minutes).

(You can make ahead and freeze until you need them. Just let them set out for a couple of hours to thaw.)