Red & White Mostaccioli

Ingredients:
1 lb uncooked tubular pasta (3 cups uncooked)
I jar of Alfredo Sauce
1 (26 oz) Spaghetti Sauce
3 Cups of shredded Mozzarella Cheese

Directions:
Preheat oven to 350 degrees.  Cook pasta according to packaging directions and drain.  Spread a thin layer of spaghetti sauce in the bottom of a 9x13 baking dish.  Layer half of the pasta, Alfredo and spaghetti sauce and half of the cheese.  Repeat layering with the other half of the pasta, Alfredo, spaghetti sauce and cheese.  Cover with tin foil and bake for 30 mins or until hot and bubbly.

Lasagna

1-2 boxes of Lasagna Noodles
2 bottles (24 oz each) of Ragu or Prego
2 lbs of Cottage Cheese
4 Eggs
2 lbs Hamburger
3 Tbsp Oregano leaves
3 Tbsp Basil leaves
3 Tbsp Marjoram leaves
Onion chopped
Cheese Mozzarella

Brown hamburger and drain add the chopped onion, oregano, basil, marjoram, salt, pepper and cook.  Take off heat and add sauce.  Add 1/4 of the sauce bottle of water to the mixture.  In a separate bowl combine whip the eggs and then add cottage cheese (add 2 eggs per lb of cottage cheese).

Layer in pan:
-Sauce/meat mixture in bottom
-Noodles
-Sauce
-Cottage Cheese
-Cheese
-Noodles
-Sauce
-Cottage Cheese
-Cheese
-Noodles
-Sauce
-Cheese

Cover with tin foil and bake at 375 for 1 hour and 15 minutes.  Place cook sheet under pan in case if it spills over.  Cook the last 15 minutes uncovered.

Let set for 15 minutes before serving.

Chicken Parmesan

Ingredients:

1/4 cup Oil

1/2 cup seasoned Bread Crumbs

1/8 cup Flour

1/2 grated Parmesan cheese, divided

4 boneless, skinless Chicken breast halves
1 jar (24 oz.) Spaghetti Sauce

Italian Seasoning

2 cups Mozzarella Cheese
Cooked Linguine or Spaghetti 

Preheat oven to 400 degrees.  Rinse chicken breasts in water. Mix bread crumbs, flour and parmesan cheese in large bowl. Coat both sides of chicken thouroughly in bread crumbs, flour, and parmesan cheese mixture.

Heat oil in skillet over medium heat. When oil is hot, carefully place chicken breasts in and turn to brown on both sides. Spread a thin layer of the marinara sauce on bottom of baking pan. Drain browned chicken and place on baking pan in a single layer. Pour remaining sauce over chicken. Sprinkle Italian spices, then some parmesan cheese on top.

Bake for 20 minutes or until sauce is bubbly and hot. Take casserole out of oven and turn temperature to broil (500 degrees.)Top entire casserole with the shredded mozzarella to entirely cover so there will be lots of gooey cheese. Sprinkle top of mozzarella with oregano. Put back into oven and broil just until mozzarella is light gold in some areas and bubbling. Watch very carefully as it melts very quickly and you don’t want to burn it! Serve with linguine and extra parmesan cheese.