Baked Penne with Tomato and Mozzarella

1 pound Penne, prepared al dente
2 T olive oil
2 cloves garlic, minced
1 - 14 oz can tomatoes, no sugar added
1 t dried oregano
Salt and fresh ground black pepper to taste
8 oz fresh mozzarella, cubed
1/4 c grated Parmesan cheese

Preheat oven to 350.

Heat olive oil in large skillet over medium high heat. Add garlic and cook to golden, stirring constantly. Add tomatoes, oregano, salt and pepper to taste. Cook until thickened slightly, stirring occasionally.

Add prepared pasta to pan with tomato and toss well. Pour half of mixture into lightly greased 9x11 pan. Place half mozzarella cubes on pasta, add remaining pasta mixture to pan and top with mozzarella and Parmesan.

Bake 20 minutes or until cheese is golden and bubbly. Serves 8 as a main dish, 10 as a side.


- Posted using BlogPress from my iPad

Crock Pot Chicken and Stuffing

4 boneless skinless chicken breasts, thawed
1 box cornbread stuffing, recommended: Stove-Top
1 can cream of chicken condensed soup
1/2 c sour cream
1 c chicken broth, divided

Place chicken in bottom of crock pot and pour over 1/2 c chicken broth. Sprinkle dry stuffing mix evenly over chicken. In small bowl, mix together condensed soup, sour cream and remaining 1/2 c broth. Spread mixture evenly over stuffing mix. Cook in crock pot on low 4 hours. Serves 4.


- Posted using BlogPress from my iPad

Cake Mix Cookie Bars

1 box yellow cake mix
2 eggs
5 T butter, melted
2 c chocolate chips

Preheat oven to 350. Grease 11 x 7 pan and set aside. In medium bowl, combine all ingredients and mix well to combine.

Press dough into prepared pan and bake 20-25 minutes, until light golden brown. Do not over bake. Serve warm with ice cream. Serves 10.

Adapted from Duncan Hines.


- Posted using BlogPress from my iPad