Purchased marinara sauce makes this easy or my marinara sauce posted on this site makes this extra special, yield is 4-6 you may double to serve 6-8

Notes for our test kitchen; this recipe was tested using Classico Marinara Sauce,  you may want to adjust the cream amount I would suggest to start with 1/3 cup

Servings 4

Ingredients:

1 (13-ounce) package three-cheese tortellini

1 (24-ounce) jar Classico Marinara Sauce (or use you favorite sauce)

1/3 to 1/2 cup heavy whipping cream (warmed just slightly in the microwave to about room temperature)

1 cup fresh grated Parmesan cheese, divided

seasoned salt or white salt

fresh ground black pepper

2 tablespoons butter, cubed

1 cup shredded mozzarella cheese

Instructions:————————————–

Set oven to 350 degrees F.

Grease an 11 x 7-inch baking dish or a similar size casserole dish.

Cook the cheese tortellini in boiling salted water until tender but still firm to the bite (do not cook until very soft it is suggested to undercook slightly) drain then transfer to a bowl.

In a saucepan heat the marinara sauce over medium heat until a very light simmer.

Reduce heat to low and stir in the whipping cream; simmer for about 4 minutes or until the mixture is completely heated through.

Remove for heat and stir in 1/2 cup Parmesan cheese, then season with salt and black pepper.

Add in the cooked tortellini and toss to coat, then transfer to baking dish.

Sprinkle with remaining 1/2 cup Parmesan cheese, then dot with 2 tablespoons butter.

Bake in a preheated oven for 22-25 minutes.

Sprinkle top with mozzarella cheese and return to oven until melted.

My favorite sweet kugel, it’s light, fluffy and melt in your mouth delicious, you can adjust the sugar amount

Servings 8

INGREDIENTS:

8 ounces uncooked wide egg noodles

2 cups sour cream

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container cottage cheese

1/2 cup sugar

1/2 teaspoon salt

4 large eggs (or 5 small eggs)

1/2 cup melted butter

1 cup light raisins

2 tablespoons sugar

2 teaspoons cinnamon

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F (oven rack set to the middle position).

Butter a 13 x 9-inch baking pan.

Cook the egg noodles according to package directions; drain and set aside.

In a food processor combine the sour cream, cream cheese, cottage cheese, sugar and salt; process until blended (about 15 seconds).

Add in the eggs and melted butter; process until incorporated (about 5-6 seconds).

Pour the creamed mixture and raisins over the cooked noodles; mix to combine.

Spread into baking pan.

In a small bowl combine 2 tablespoons sugar with cinnamon then sprinkle on top of the kugel.

Bake in a preheated oven for 45-50 minutes or until the center if firm and risen and the top is crisp.

Cool at least 30 minutes before serving (if you can wait that long lol!).

You will also find this recipe on Recipezazz.com

Tuna may be replaced for the chicken and fat-free cream of celery may be replaced for the mushroom soup, 1 cup shredded low-fat cheddar cheese may also be added into the pasta mixture if so desired, 1 tablespoon Mrs. Dash seasoning may be used in place of the seasoned salt or white salt, I also like to add in a diced celery stalk for extra crunch

Servings 6-8

Ingredients:

2 cups whole wheat dry penne pasta or fusilli pasta

1 small onion, finely chopped

1 (10-ounce) can sliced mushrooms, well drained (squeeze out excess moisture using hands)

2 large chicken breasts, cooked and chopped (or use two 10-ounce cans solid white tuna, packed in water)

2 (10-ounce) cans fat-free low-sodium cream of mushrooms soup (or fat-free low-sodium cream of celery soup)

1/2 cup low-fat mayonnaise

1 cup fat-free half and half cream (or low-fat milk or fat-free evaporated milk)

1 teaspoon garlic powder

seasoned or white salt and fresh ground black pepper

1 cup reduced-fat shredded cheddar cheese (can use more)

Instructions:

Set oven to 350 degrees F.

Spray a casserole dish with cooking spray (or grease as desired, use a casserole dish large enough to hold the mixture).

Cook the pasta in boiling water until just al dente,  leave  slightly undercooked; drain and transfer to a large bowl.

Mix in the onion, mushrooms and cooked chopped chicken.

In a saucepan heat the both cans of soup with fat free half and half or milk mixing until heated through and smooth.

Stir in the garlic powder, then pour over the pasta mixture; toss to combine.

Season with salt and black pepper to taste.

Transfer to casserole dish.

Bake for 30 minutes.

Remove from oven and sprinkle the cheddar cheese on top, then return to oven and allow to melt.

You will also find this recipe on Recipezazz.com

This is easy to put together and a great way to use up leftover chicken, and also wonderful without the addition of the chicken

Small shell pasta will also work well for this, cooked turkey may be used in place if chicken, for a more creamier dish then add in a little more table cream or milk, add in a chopped celery rib for some extra crunch

Servings 4-6

INGREDIENTS:

1-3/4 cups uncooked macaroni
1 (10-3/4 ounce) can condensed cream of mushroom soup
1 cup half and half cream or milk
1/2 to 1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
4 cups shredded cheddar cheese
2 cups cooked cubed chicken
salt to taste (I use seasoned salt)
1/2 cup fresh grated Parmesan cheese

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish or a medium casserole dish.

Cook the macaroni in boiling salted water until just tender (try to under cook slightly) .

In the mean time in a large bowl whisk the soup with milk and the next five ingredients until smooth and combined.

Mix in the shredded cheddar cheese and chicken.

Drain the macaroni; add and mix.

Transfer to prepared casserole dish.

Sprinkle the top with Parmesan cheese.

You will also find this recipe on www.recipezazz.com

Cover and bake for about 45 minutes, or until hot and bubbly.