Spaghetti Squash Casserole

 Ingredients:

1 Spaghetti Squash 

1 lb lean Ground Beef

1 Onion, diced

2 Cloves Garlic, minced

16 oz diced tomatoes (canned)

1 Tablespoon Tomato Paste

1 Cup Marinara Sauce

1 tsp Italian Seasoning

1 1/2 cups mozzarella cheese

Instructions:

Preheat oven to 375. Cook the squash, cut in half, until al dente. Using a forrk, remove the spaghetti squash strands and set aside. In a medium saucepan, cook ground beef, onion and garlic until no pink remains. Drain any fat. Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer 5 minutes. Stir in squash. Place in a casserole dish, top with cheese. Bake for 20 minutes or until bubbly

Crockpot Spaghetti Sauce

1 package of Johnsonville Mild Italian sausage links
1 onion
2-3 cloves garlic
2 cans diced tomatoes
2 cans tomato sauce
1 can tomato paste
Italian Seasoning
1-2 T. Sugar
1-2 T. Balsamic Vinegar

using kitchen shears, cut the sausage links into "meatballs".  Brown them in a pan then add to the crockpot.  Dice the onion and mince the garlic and add that to the crockpot as well.  Add all the tomato products.  Add Italian seasoning (to taste). (I usually add at least one tablespoon). Add sugar and balsamic vinegar.

Cook on low for 8-10 hours.

Serve over pasta. 

(it makes a TON and is really yummy)

Lemon Tomato Chicken Pasta

Ingredients:

8 oz. Rotini Pasta (or your choice), uncooked

1 Tbsp. Olive Oil

1 Lb. boneless skinless chicken breasts, cut into bite-sized pieces

3 cloves garlic, finely chopped

1 - 14.5 oz can Hunt's Petite Diced Tomatoes, undrained

1 - 8 oz. can Hunt's Tomato Sauce

2 Tbsp. fresh lemon juice

1/2 cup soft cream cheese spread

1 - .75 oz. package fresh basil, coarsely chopped

1/4 tsp. shredded lemon peel

Cracked black pepper (optional)

Directions:

Cook pasta according to package directions, omitting salt.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet; keep warm.

Stir together undrained tomatoes, tomato sauce, and lemon juice in same skillet; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Simmer 2 to 3 minutes to thicken slightly.

Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.

Variation: Sprinkle garlic salt on the chicken while it's cooking if you don't want to use actual cloves. Add dried basil when combining the tomatoes, sauce, and lemon juice if you don't have fresh basil.

Recipe from hunts.com