Spaghetti Bake

This recipe is not so good for you, but it is so good. I love to make 2 and freeze 1. I have a picky eater in my house who will not eat anything with sauce, but he will eat this--so I guess he is at least getting some tomatoes!

Cook 16 oz. thin spaghetti according to directions. (I like using the whole wheat spaghetti that you can get from Costco)

Make white sauce:

3 Tbsp. butter, melted

4 Tbsp. flour

1 tsp. salt

dash onion powder

2 pints heavy cream

1 c. milk

Make red sauce:

½ Italian Sausage (mild or hot) and ½ ground beef (probably 2 lbs. total)

2 15 oz. cans Prego Italian style pasta sauce

1 8 oz. can tomato sauce

1 4 oz. can mushrooms (or fresh)

dash of onion salt

Place cooked spaghetti in 9x13 pan

Pour white sauce over spaghetti

Top with ¾ cup Parmesan cheese

Pour red sauce over cheese

Top with another ¾ c. Parmesan cheese

Bake 350 for 30 minutes uncovered

Tea's Creamy Chicken & Broccoli Pasta Bake

I got this of of Sparkpeople.com. We tried it tonight, and it was super yummy! Todd even liked it, and the kids gobbled it up. I'm trying to be healthier, but I've been craving Chicken and Broccoli Alfredo. This satisfied the craving! Yay! I'm posting it with the modifications I made.

Ingredients

1.5 LB Chicken Breasts - Boneless, Skinless 3 Cups - Albertsons Whole Wheat Rotini Pasta 12 OZ Broccoli Florets (I just estimated the amount) 3/4 Cup - Onions, raw, chopped (I completely forgot to add this...woops) 8-10 mushrooms, sliced 2 TBSP - Country Crock, Shedd's Spread Country Crock Plus Calcium & Vitamins (just used butter) 3 Cups - Albertsons Fat Free Mozzarella Shredded Cheese (couldn't find this so I used Weight Watcher's brand reduced fat mozzarella) 6 OZ - 1/3 Less Fat Neufchatel Cream Cheese 12 oz - Chicken Broth - Low Fat - Low Sodium (I just used one can MINUS 1/3 cup)

Directions

(Instead of the directions below, I grilled the chicken on the grill, cut it up, and added it at the end with everything else...really added to the flavor!)

Prep - Cut raw chicken into bite-size chunks. Cut broccoli into bite-size florets. Heat oven to 375*F. Cook pasta in large saucepan as directed on package, adding broccoli the last 3 minutes. Meanwhile, heat large nonstick skillet on medium-high heat. Melt butter, and add chicken, onions, and mushrooms. (if you're grilling chicken, just saute the mushrooms, garlic, and onions and add the broth and cheese to that); cook 3 minutes or until no longer pink, stirring frequently. Stir in garlic, saute 1 minute Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until cream cheese is melted. Stir in 1.5 cups mozzarella. Drain pasta and broccoli. Add to chicken mixture, mix lightly (add chicken now if using grilled). Spoon into a 9x13 pan coated with PAM. Bake 15 minutes or until heated through. Sprinkle with remaining mozzarella cheese. Bake 3 minutes more or until cheese is melted. Remove from oven and let stand 5 minutes. Serve. Number of Servings: 4 Nutritional Info (not sure how they figured this or how accurate it is) Servings Per Recipe: 4 Amount Per Serving Calories: 338.9 Total Fat: 8.7 g Cholesterol: 37.5 mg Sodium: 988.1 mg Total Carbs: 30.5 g Dietary Fiber: 4.4 g Protein: 30.7 g Recipe submitted by SparkPeople user MOUSESB. Number of Servings: 4