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This Weeks Receipe
Chicken and Spinach Pasta Bake
8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium onion)
1 10-ounce package frozen, chopped spinach, thawed
3 cups cubed cooked chicken breast
1 14.5-ounce can Italian-style diced tomatoes
1 8-ounce container chive and onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese
Preheat oven to 375*
Prepare rigatoni according to package directions.
Meanwhile, spread oil on bottom of an 13 x 9 x 2-inch glass baking dish. Add onions in a single layer. Bake at 375* for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
Drain chopped spinach well, pressing between paper towels.
Stir rigatoni, spinach, chicken, diced tomatoes, cream cheese, salt and pepper into onions. Spoon mixture into baking dish and sprinkle evenly with shredded mozzarella cheese.
Bake, covered, at 375* for 30 minutes. Uncover and bake 15 minutes more or until bubbly.
This Weeks Receipe
Rocky Road Brownies
Duncan Hines Chewy Fudge Brownie Mix
Follow the fudge recipe on back using 2 eggs. Bake at 325 in a 9x13 pan. Check after 22 minutes. Do NOT over bake.
As soon as they come out of the oven, sprinkle mini marshmallows on top. Immediately pour frosting on the warm brownies. The secret is to do every step while things are hot.
Frosting – Cook on stove top while brownies are baking so that you can spread (pour) when it comes out of the oven after you put marshmallows on top.
Slowly melt thoroughly the following:
1/3 cup plus 1T. Milk
1 stick of margarine or butter
2 squares of Bakers unsweetened chocolate
After melted remove from stove and add 1 box of confectioner’s sugar and 1 t. vanilla. Mix until very smooth and have ready to spread quickly.
(Can be refrigerated for a day before cutting....I never make it).
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