Type what you have

Ingredients

• ✓ cheddar cheese
• seashell pasta
• spinach
• ground beef
• pasta sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Cook spinach according to package directions; drain.
4. 4 In a skillet over medium heat, cook ground beef until brown; drain. In a large bowl, stir together cooked beef, spinach, pasta sauce and all but 1/4 cup of the Cheddar cheese. Reserve 2 cups of sauce mixture. Stir the pasta shells into the remaining sauce mixture. Pour shell mixture into a 9x13 inch baking dish and top with reserved sauce and sprinkle with reserved cheese.
5. 5 Bake in preheated oven 45 minutes, until browned and bubbly.

By Mary

Ingredients

• ✓ cheddar cheese
• potato soup
• heavy cream
• thyme
• black pepper
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
3. 3 Bake in preheated oven for 70 minutes.

By Vicki

Ingredients

• ✓ cheddar cheese
• lasagna noodle
• spaghetti sauce
• cottage cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
3. 3 Meanwhile, blend tomato sauce and cottage cheese together in a blender or with an electric mixer until smooth.
4. 4 Spoon a little sauce mixture into the bottom of a 9x13-inch baking dish. Place a layer of cooked noodles over the sauce, then sprinkle a portion of the mozzarella, Cheddar, and Parmesan over top. Repeat layering of sauce, noodles, and cheeses, finishing with a cheese layer.
5. 5 Bake in the preheated oven until cheese is bubbly and golden, 30 to 45 minutes.

By Witched

Ingredients

• ✓ cheddar cheese
• cooking spray
• water
• polenta
• salt
• butternut squash
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
2. 2 Pour water into the prepared dish; stir in polenta and salt.
3. 3 Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

By Nancy

Ingredients

• ✓ cheddar cheese
• eggplant
• parmesan cheese
• olive oil
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
3. 3 Bake eggplant rounds in preheated oven until hot, about 5 minutes.
4. 4 Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
5. 5 Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
6. 6 Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.

By sarah margaret

Ingredients

• ✓ cheddar cheese
• lasagna noodle
• spaghetti sauce
• meat
• cottage cheese
• mozzarella cheese
• american cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna noodles and boil, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
3. 3 Layer 1/4 of the noodles over the bottom of a 9x13 inch casserole dish, then spread 1/4 of the spaghetti sauce over top. Continue layers as follows: 1/3 of the remaining noodles; 1/2 each of the cottage cheese, mozzarella, Cheddar, and American; 1/3 of the remaining sauce; 1/2 of the remaining noodles; all of the remaining cottage cheese, mozzarella, Cheddar, and American; 1/2 of the remaining sauce; all of the remaining noodles; and all of the remaining sauce. Sprinkle Parmesan over top.
4. 4 Bake in the preheated oven until cheeses are melted and filling is heated through, 20 to 25 minutes.

By MSPRSS55

Ingredients

• ✓ cheddar cheese
• spaghetti
• ground beef
• spaghetti sauce
• butter
• cottage cheese
• cream cheese
• sour cream

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 8 to 12 minutes. Drain.
3. 3 While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Transfer to a bowl and mix in spaghetti sauce.
5. 5 Place 1/2 of the butter slices into the bottom of a 9x13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.
6. 6 Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti.
7. 7 Cover with remaining spaghetti and top with remaining slices of butter.
8. 8 Pour ground beef mixture over spaghetti and spread in an even layer.
9. 9 Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.
10. 10 Enjoy!

By Coqui30

Ingredients

• ✓ cheddar cheese
• ground beef
• turkey sausage
• marinara sauce
• tomato
• mushroom
• cheese tortellini
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and Italian sausage in the hot skillet until crumbly and browned, about 10 minutes. Drain.
2. 2 Combine ground meats, marinara sauce, tomatoes, and mushrooms in a slow cooker. Cover and cook on Low for 7 to 8 hours.
3. 3 Stir tortellini into marinara meat sauce. Sprinkle with mozzarella and Cheddar cheese. Cover and cook on Low until tortellini is tender, about 15 more minutes.

By TRACY STALLARD

Ingredients

• ✓ cheddar cheese
• ground beef
• pepperoni sausage
• pizza sauce
• buttermilk biscuit dough
• onion
• black olive
• mushroom
• mozzarella cheese

Instructions

1. 1 Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place ground beef in a large, deep skillet. Cook and stir over medium-high heat until crumbly and evenly browned. Stir in pepperoni; cook and stir until browned.
3. 3 Drain excess fat. Stir in pizza sauce. Remove from heat and set aside.
4. 4 Cut each dough round into quarters and place in the bottom of the prepared baking dish.
5. 5 Spread meat mixture evenly over dough. Sprinkle with onion, olives, and mushrooms.
6. 6 Bake, uncovered, in the preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese
7. 7 Continue baking until cheese is melted, 5 to 10 minutes more. Let stand for 10 minutes before serving.

By NEUJERZE

Ingredients

• ✓ cheddar cheese
• lasagna noodle
• ground beef
• salt
• pepper
• spaghetti sauce
• garlic
• mozzarella cheese
• ricotta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
3. 3 In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
4. 4 Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.

By BRENDAJALOMOS

Ingredients

• ✓ cheddar cheese
• pork sausage
• alfredo sauce
• spinach
• black pepper
• ricotta cheese
• parmesan cheese
• egg
• lasagna noodle
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook sausage in a skillet over medium heat until evenly browned; drain grease. Add Alfredo sauce and spinach; season with black pepper. Cook until sauce and spinach are heated through.
3. 3 Combine Cheddar cheese, ricotta cheese, Parmesan cheese, and egg in a bowl.
4. 4 Layer ⅓ sausage mixture, ⅓ noodles, and ⅓ Cheddar cheese mixture in a 9x13-inch baking dish; repeat layers twice. Top with mozzarella cheese. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes . Let stand before serving for 15 minutes.

By Barb Abbey

Ingredients

• ✓ cheddar cheese
• cooking spray
• lasagna noodle
• ground beef
• onion
• mushroom
• garlic
• tomato
• eggplant
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Grease the bottom and sides of a 9x13-inch baking dish.
3. 3 Bring a large pot of lightly salted water to a rolling boil. Cook lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
4. 4 Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
5. 5 Stir crushed tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
6. 6 Pour about 1/4 of the sauce into the bottom of the prepared baking dish. Layer noodles on top of sauce. Spread a thin layer of sauce on top of noodles.
7. 7 Place a layer of eggplant slices on top of noodle and sauce layer. Sprinkle about 1/4 of the cheese on top of eggplant slices.
8. 8 Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
9. 9 Bake in the preheated oven until cheese is bubbly and brown on top, about 40 minutes.

By Bethany T

Ingredients

• ✓ cheddar cheese
• spaghetti
• water
• salt
• butter
• onion
• cream of mushroom soup
• water
• ham
• parsley
• pimento pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see Cook's Note).
2. 2 While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
4. 4 Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.

By Susan Holtgrewe

Ingredients

• ✓ cheddar cheese
• ground beef
• onion
• three cheese spaghetti sauce
• tomato
• kidney bean
• water
• mushroom
• pepperoni
• beef bouillon
• chili powder
• sugar

Instructions

1. 1 Crumble ground beef into a large stockpot over medium-high heat; add onion. Cook and stir until beef is evenly browned, 5 to 7 minutes. Drain; discard grease.
2. 2 Stir spaghetti sauce, diced tomatoes, kidney beans, water, mushrooms, pepperoni, bouillon, chili powder, and sugar into beef mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until flavors blend, about 30 minutes.
3. 3 Garnish servings with Cheddar cheese.

By AmyHood

Ingredients

• ✓ cheddar cheese
• spaghetti
• onion
• green bell pepper
• ground beef
• tomato
• mushroom
• oregano
• cream of mushroom soup
• water
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
2. 2 In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
4. 4 Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

By LaDonna

Ingredients

• ✓ cheddar cheese
• red potato
• carrot
• green bell pepper
• vidalia onion
• garlic
• spinach
• gouda cheese
• mozzarella cheese
• salt
• pepper
• vodka marinara sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
2. 2 In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
3. 3 Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
4. 4 Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.

By PIKKLE

Ingredients

• ✓ cheddar cheese
• lasagna noodle
• ground beef
• onion
• pasta sauce
• garlic powder
• basil
• parsley
• chive
• oregano
• nutmeg
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain; pat noodles dry with paper towels.
3. 3 Brown ground beef and onion in a large skillet over medium heat, breaking meat into crumbles as it cooks, about 10 minutes. Stir in pasta sauce, garlic powder, basil, parsley, chives, oregano, and nutmeg.
4. 4 Transfer 1/2 beef mixture to a 2-quart casserole dish; sprinkle with 1 cup Cheddar cheese.
5. 5 Lay 1 lasagna noodle on a lightly floured work surface; spread on 2 tablespoons each cream cheese and beef mixture. Roll up noodle; place seam-side down onto cheese layer in casserole dish. Repeat process with remaining noodles. Sprinkle remaining beef mixture and remaining 1 cup Cheddar cheese over noodle rolls.
6. 6 Bake in the preheated oven until cheese and sauce bubbly, 10 to 15 minutes.

By Jenny

Ingredients

• ✓ cheddar cheese
• angel hair pasta
• butter
• onion
• all-purpose flour
• milk
• salt
• white pepper
• poultry seasoning
• mustard
• pimento pepper
• mushroom
• turkey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
2. 2 Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.
3. 3 Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
4. 4 Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

By Earla Taylor

Ingredients

• ✓ cheddar cheese
• bacon
• onion
• garlic
• cumin
• oregano
• black pepper
• cream cheese
• sour cream
• pizza dough
• mozzarella cheese
• jalapeno pepper
• parsley flakes

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
3. 3 Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
4. 4 Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
5. 5 Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

By What's for dinner, mom?

Ingredients

• ✓ cheddar cheese
• cooking spray
• rotini pasta
• butter
• onion
• celery
• red bell pepper
• milk
• cream of mushroom soup
• poultry seasoning
• salt
• black pepper
• rotisserie chicken

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
3. 3 Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
4. 4 Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to milk mixture; remove immediately from heat and pour over rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
5. 5 Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

By busymom

Ingredients

• ✓ cheddar cheese
• cooking spray
• ground beef
• ground pork
• spaghetti sauce
• brown sugar
• cottage cheese
• blue cheese
• parmesan cheese
• egg
• oregano
• lasagna noodle
• provolone cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Coat a 9x5-inch loaf pan with cooking spray. Line a baking sheet with aluminum foil.
2. 2 Heat a large skillet over medium-high heat. Add beef and pork; cook, breaking up meat with a wooden spoon, until brown and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce and brown sugar; stir until well blended. Set aside.
3. 3 Combine cottage cheese, blue cheese, Parmesan cheese, egg, and oregano in a bowl.
4. 4 Spread 1 inch sauce in the bottom of the prepared loaf pan. Break and arrange 2 lasagna noodles to fit length of the pan, slightly overlapping. Spread 1/2 cottage cheese mixture on top noodle layer; layer 3 overlapping slices provolone on top cottage cheese mixture. Sprinkle 1/2 Cheddar cheese on top provolone. Repeat layering with remaining sauce, noodles, cottage cheese mixture, provolone, and Cheddar cheese, ending with a sauce layer.
5. 5 Place loaf pan on the prepared baking sheet; cover loosely with aluminum foil.
6. 6 Bake in the preheated oven until bubbling and cooked through, about 1 ½ hours. Set aside before slicing, about 15 minutes.

By Ginny Maziarka

Ingredients

• ✓ cheddar cheese
• chicken breast
• egg
• spinach
• cottage cheese
• parmesan cheese
• manicotti shell
• cream of chicken soup
• sour cream
• milk
• italian seasoning
• water
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
3. 3 In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
4. 4 In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
5. 5 Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.

By pie223

Ingredients

• ✓ cheddar cheese
• spaghetti
• onion
• green bell pepper
• ground beef
• spaghetti sauce
• cream of mushroom soup
• mushroom
• black olive
• oregano
• sugar
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
3. 3 Heat a large skillet over medium heat; cook and stir onion and bell pepper until tender, about 5 minutes. Transfer vegetables to a large bowl. Return skillet to stove top and increase heat to medium-high. Cook and stir ground beef in skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the same bowl as the vegetables.
4. 4 Stir spaghetti, spaghetti sauce, Cheddar cheese, cream of mushroom soup, mushrooms, olives, oregano, and sugar into beef mixture. Pour spaghetti mixture into prepared baking dish and sprinkle with mozzarella cheese and Parmesan cheese.
5. 5 Bake in preheated oven until bubbly and hot, about 45 minutes.

By Kates

Ingredients

• ✓ cheddar cheese
• active dry yeast
• water
• olive oil
• sugar
• salt
• all-purpose flour
• olive oil
• egg
• ricotta cheese
• pepperoni
• mushroom
• basil

Instructions

1. 1 Make dough: Dissolve yeast in warm water in a mixing bowl; let sit until foamy, about 5 minutes. Add 1 tablespoon oil, sugar, and salt; mix in 1 cup flour until smooth. Gradually stir in remaining flour until dough is smooth and workable.
2. 2 Turn dough out onto a lightly floured surface. Knead dough until it is elastic, about 5 minutes. Place 1 teaspoon olive oil in a large bowl; lay dough in the bowl and flip to coat with oil. Cover and let rise until almost doubled in size, about 40 minutes.
3. 3 Meanwhile, make the filling: Combine Cheddar cheese, ricotta cheese, pepperoni, mushrooms, and basil leaves in a medium bowl. Mix well, cover, and refrigerate to chill.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 5 Punch down dough; divide into 2 equal pieces. Roll each piece out on a lightly floured surface into 1/8-inch-thick circles. Fill each circle with 1/2 of the cheese and meat filling.
6. 6 Fold dough over filling to make a semicircle. Press edges down with the tines of a fork to seal. Brush the top of each calzone with beaten egg and place on the prepared baking sheet.
7. 7 Bake in the preheated oven until golden brown, about 30 minutes. Serve hot.

By Jenny

Ingredients

• ✓ cheddar cheese
• fettuccine pasta
• ground beef
• butter
• onion
• red bell pepper
• tomato
• mushroom
• black olive
• oregano
• mozzarella cheese
• cream of mushroom soup
• beef broth
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, 8 to 10 minutes; drain.
2. 2 Brown beef in a large skillet over medium heat. Drain fat from the pan and transfer meat to a bowl. Melt butter in the same skillet and cook onion and bell pepper until tender. Stir in tomatoes, mushrooms, olives, and beef. Season with oregano. Simmer for 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
4. 4 Arrange 1/2 of the cooked fettuccine in the prepared dish, top with 1/2 of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers.
5. 5 Mix together condensed soup and beef broth until smooth. Pour over casserole. Sprinkle with Parmesan cheese.
6. 6 Bake in the preheated oven until heated through, 30 to 35 minutes.

By MARBALET

Ingredients

• ✓ cheddar cheese
• cooking spray
• rotini pasta
• ground beef
• mild sausage
• onion
• celery
• garlic
• green bell pepper
• salt
• pepper
• tomato sauce
• tomato
• cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch casserole dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 6 to 8 minutes; drain. Run cold water over pasta to stop it from cooking further.
3. 3 While the pasta is cooking, cook ground beef and sausage in a large skillet over medium-high heat until completely browned and crumbly, 7 to 10 minutes. Add onion, celery, garlic, and bell pepper; cook and stir until vegetables are tender, about 5 minutes. Season with salt and pepper. Remove from the heat and stir in tomato sauce and diced tomatoes. Let cool for 5 minutes.
4. 4 Spread pasta over the bottom of the prepared baking dish. Sprinkle Italian cheese blend over rotini, then pour meat sauce over top. Cover the dish with heavy-duty aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle Cheddar cheese over the casserole. Continue to bake until Cheddar has melted, about 5 minutes. Rest for 10 minutes before serving.

By KC

Ingredients

• ✓ cheddar cheese
• whole wheat lasagna noodle
• ground turkey
• garlic
• spinach
• chive
• oregano
• parsley
• basil
• egg white
• ricotta cheese
• feta cheese
• parmesan cheese
• black pepper
• tomato pasta sauce

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through, about 8 minutes. Drain.
3. 3 Brown ground turkey with garlic in a nonstick skillet over medium heat, breaking the turkey up as it cooks, until no longer pink, about 10 minutes. Stir spinach, chives, oregano, parsley, and basil into ground turkey mixture, cook until heated through, and remove from heat.
4. 4 Lightly beat egg whites in a bowl and mix ricotta, feta, and Parmesan cheeses into beaten egg whites. Season with black pepper. Stir ground turkey mixture into cheese mixture.
5. 5 Lay cooked lasagna noodles flat onto a sheet of waxed paper. Divide filling into 8 equal portions and roll the filling into balls. Place a filling ball on one end of a noodle and roll the pasta up around the filling; repeat with remaining noodles and filling.
6. 6 Spread a thin layer of pasta sauce over the bottom of a 9x13-inch baking dish; place rolls into dish with seam sides down. Pour remaining pasta sauce over rolls and sprinkle with Cheddar cheese. Cover dish with aluminum foil.
7. 7 Bake in the preheated oven until cheese topping has melted and the sauce is bubbling, about 40 minutes.

By Terri1984

Ingredients

• ✓ cheddar cheese
• linguine pasta
• butter
• mushroom
• onion
• green bell pepper
• cream of mushroom soup
• chicken broth
• green pea
• cooking sherry
• worcestershire sauce
• salt
• black pepper
• chicken breast
• parmesan cheese
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
4. 4 Bake in the preheated oven for 25 to 35 minutes, or until heated through.

By DACLKG

Ingredients

• ✓ cheddar cheese
• chicken breast
• kosher salt
• black pepper
• flour
• egg
• bread crumb
• olive oil
• ricotta cheese
• salt
• black pepper
• olive oil
• parmigiano-reggiano cheese
• marinara sauce
• parsley

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Gently pound chicken breasts between 2 layers of plastic until each breast is evenly thick. Place breasts on a plate and season 1 side with kosher salt and black pepper. Sprinkle with flour; press flour to coat the entire surface and help it adhere. Turn and repeat on second side with salt, pepper, and flour.
3. 3 Brush excess flour from plate; place the chicken breasts back on the plate. Pour beaten egg over the breasts and coat each side. Cover bottom of a second plate with half the bread crumbs. Transfer chicken to the bread crumbs. Push crumbs up sides of chicken. Sprinkle on the remaining crumbs and thoroughly coat each side.
4. 4 Heat 1/2 inch olive oil in a skillet over medium-high heat. Cook chicken until crispy and golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
5. 5 Mix ricotta and Cheddar cheese together in a bowl. Stir in salt, black pepper, cayenne, and olive oil. Spread half the cheese mixture on each breast without extending all the way to the edges. Dust with Parmigiano-Reggiano cheese and drizzle with olive oil.
6. 6 Bake on center rack of preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 To serve, ladle the heated marinara sauce in a wide circle on warm plates. Place chicken in center and sprinkle with chopped parsley.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• rigatoni pasta
• salt
• chicken breast
• olive oil
• tapioca starch
• italian seasoning
• salt
• black pepper
• water
• mushroom
• artichoke heart
• sun-dried tomato
• garlic
• chardonnay wine
• heavy cream

Instructions

1. 1 Bring a large pot with water and 1 tablespoon salt to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and reserve pasta water.
2. 2 Meanwhile, combine tapioca starch, Italian seasoning, salt, and black pepper in a bowl. Add chicken pieces and toss to coat.
3. 3 Heat olive oil in a skillet until it shimmers. Add chicken pieces and cook until browned, about 5 minutes. You might be tempted to add more olive oil or butter, don't do this.
4. 4 Pour in reserved pasta water and add mushrooms, artichoke hearts, sun-dried tomatoes, and garlic. Cook about 5 minutes.
5. 5 Mix in white wine, cream and Cheddar cheese. Whisk until sauce is slightly thickened. Add rigatoni and toss to combine.
6. 6 Add rigatoni and toss to combine. Serve immediately.

By thedailygourmet