Spaghetti Pie- Heidi Slater

Ingredients

6 oz Spaghetti
1/3 Cup grated Parmesan Cheese
2 Eggs
2 Tablespoons Butter or Margerine
1 Pound Ground beef
3 Cloves Garlic, minced
1/4 Tsp Pepper
1 (1 pound 12 oz) can crushed tomatoes
1 (8 0z) can tomato sauce
1 (3 oz) package spaghetti sauce mix
Mozzarella Cheese
Cottage Cheese

Directions

Cook spaghetti in water until tender but still firm. Drain. Add eggs, Parmesan cheese and butter. Mix and shape into a crust in greased pyrex or pie dish. Spread a thin layer of Cottage Cheese over top. Preheat oven to 350. Brown ground beef. Add minced garlic and pepper to ground beef. Cook and stir for about 2 minutes. Stir in crushed tomatoes, tomato sauce, and spaghetti sauce mix. Simmer about 15 minutes. Remove from heat and pour on top on spaghetti crust. (Note: If you don't like a lot of meat, don't add all of it). Spread and make even. Sprinkle mozzarella cheese and parmesan cheese over top. Place in oven for 30 minutes.

Angel Hair Pasta with Chicken- Park Meadows Ward

Ingredients

2 Tbsp Olive Oil, divided
2 Skinless boneless chicken breast halves, cut into 1 inch cubes
2 Carrots, sliced diagonally
1 (10 oz) pkg frozen broccoli florets, thawed
2 Cloves Garlic, minced
12 oz Angel Hair Pasta
2/3 Cup Chicken Broth
1 Tsp Dried Basil
1/2 Cup Grated Parmesan Cheese

Directions

Heat 1 Tbsp oil in medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring for about 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil, and parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in large serving bowl. Top with chicken and vegetable mixture. Serve immediately. Serves 4.

Asparagus Cream Sauce- Tiffany Dearborn

Ingredients

1 Pint of Half and Half
1 Pint of Heavy Whipping Cream
Around 8 green onions
2-3 Cups Parmesan Cheese
Half a bunch of Asparagus
Salt
4 Tbsp Margarine
8 oz Fettuccine

Directions

Cook fettuccine according to package directions. Melt margarine over medium heat and saute chopped up green onions. Chop asparagus into small, bite size pieces. Boil over medium high heat while cooking sauce. Add 1/2 of the carton of whipping cream to the green onions/butter. Add 2/3 of the Half and Half. Stir. Add sprinkles of parmesan while stirring. Do this for about 10 minutes until all the parmesan cheese is gone. Add salt to taste. The sauce should start to be a bit thicker now. Drain asparagus and add to sauce. Let it simmer, and then take it off heat. It should start to thicken after about 5 minutes. Serve over Fettuccine immediately. The sauce will thicken through out dinner.