Shrimp Pasta

1 lb. large shrimp    

1 cup white wine

1 tsp. Salt    

3 gloves chopped garlic

1 tsp. crushed red pepper    

¼ tsp. dried oregano

3 T. olive oil    

3 T. chopped parsley

1 medium onion ~ sliced    

3 T. chopped basil

1 14 oz can diced tomatoes    

Angel Hair pasta

Directions:  Put shrimp in bowl with salt and red pepper.  Sit for 20 minutes. Heat 

oil, med/high, add shrimp and saute until cooked.  Set shrimp aside.  Add onion and 

olive oil to skillet – saute.  Add tomatoes wine, garlic and oregano.  Simmer until 

sauce thickens.  Add shrimp back in, mix all together.  Add parsley and basil.  Put 

over angel hair pasta.

Comment:  It is a little spicy, so for less spice, omit the red pepper.

Chicken Penne Casserole

1 lb. boneless skinless chicken breasts or thighs

½ cup chopped onion

½ cup chopped red pepper

½ cup chopped green pepper

1 tsp. dried basil

1 tsp. oregano

1 tsp. parsley flakes

½ tsp. crushed red pepper flakes

1 T. oil

3 garlic cloves, minced

1 ½ cups uncooked penne pasta

14 ½ oz. diced tomatoes, undrained

3 T. tomato paste

¾ cup chicken broth

2 cups shredded mozzarella cheese

½ cup grated Romano or parmesan cheese

Directions:  In a large sauce pan with oil, sauté chicken, onion, peppers and 

seasonings until the chicken is no longer pink.  Add garlic and cook one minute 

longer.  Cook penne pasta according to package directions.  

Meanwhile, mix tomato paste and diced tomatoes.  Add tomato mixture to chicken 

mixture.  Stir in chicken broth.  Bring to a boil.  Reduce heat.  Cover and simmer for 

10-15 minutes or until slightly thickened.  

Drain pasta.  Toss with chicken mixture.  Spoon half the mixture into a greased 2 

quart baking dish.  Sprinkle with half the cheeses.  Repeat layers.  Cover.  Bake at 

350 degrees for 30 minutes.  Uncover; bake 15-20 minutes longer.

Comment:  Also works well with left over chicken or with chicken pulled from roast 

chicken.

Becky’s Lasagna

2 lb. ground beef

18 oz. tomato paste

2 T. basil

¼ cup red wine

Garlic Powder, to taste

1 tsp. salt

2 one-lb. cans tomatoes

Water

1 lb. lasagna noodles

1 large container large-curd cottage cheese (may use Ricotta cheese or combination of two cheeses)

2 eggs

1 tsp. pepper

½ cup Parmesan cheese

2 T. parsley flakes

2 lbs. Mozzarella cheese

Directions:  Use very large lasagna pan.  Combine tomato paste, tomatoes, wine, basil, salt, and garlic powder in pot.  Simmer.  Add water if appears too thick. Brown the ground beef.  Cook the noodles.  In a bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt, and pepper.Make the lasagna.  Put a small amount of sauce on bottom of greased lasagna pan.  

Then layer as follows: 

• 1/3 noodles, cheese mixture, sauce, mozzarella cheese.
• 1/3 noodles, hamburger, sauce, mozzarella cheese
• 1/3 noodles, sauce

Make a tent of foil (I wrap the entire pan in foil to catch the sauce that steams out).  Bake 50 minutes at 350 degrees.  Open foil.  Add top layer of mozzarella cheese.  Close foil.  Bake 10 more minutes.  Let stand 10 minutes before serving.  If you do not let it stand, it will not firm up enough to cut pieces.

Comment:  This is half of Becky Sensky’s original recipe.  It is delicious, and still a large batch.

Spaghetti Pie

6 oz. Spaghetti (3 cups cooked)

1 lb. fresh sausage or ground beef

2 T. margarine

2 eggs, beaten

1/3 cup Parmesan cheese

½ cup shredded Mozzarella cheese

1 cup Ricotta cheese

Directions:  Cook spaghetti.  Drain.  Stir margarine in to hot spaghetti, then add eggs 

and Parmesan.  Form spaghetti mixture into a “crust” in a greased, large pie plate.  

Spread Ricotta cheese.

In skillet, brown meat.  Drain fat.  Stir in spaghetti sauce and heat through.  Turn 

meat mixture into spaghetti crust.  Bake uncovered at 350 degrees for 20 minutes.  

Sprinkle with Mozzarella; bake until melted, about 5 minutes.

Comment:  Use Ragu thick sauce.  Feel free to add favorites like mushrooms, 

peppers, onions.

Shrimp and Creamy Pesto Pasta Salad

8 oz. Parmesan Cheese

1 cup toasted pine nuts

5 oz. fresh Basil

1 bunch fresh parsley

1¼ cups Olive Oil

16 oz. Fusilli pasta

1½ lbs. fresh shrimp, cooked and peeled

1 pint grape tomatoes, halved

1 cup ricotta cheese

¼ cup white wine vinegar

Garnish, fresh basil

Directions:  Stem Basil and parsley.  Cook pasta per package directions.

In the work bowl of a food processor, pulse together Parmesan and pine nuts until a 

coarse paste forms.  Add half of the basil, parsley and ½ cup olive oil, pulsing until 

finely chopped.  Add remaining basic and ¾ cup olive oil, pulsing until finely 

In a large bowl, stir together the basic mixture, pasta, and the next four ingredients.  

Garnish with basil, if desired.

Comment:  Better if refrigerated for a few hours for flavors to meld.