Ham Tetrazzini

Source: Mom

2/3 cup butter or margarine
1/2 cup flour
1 cup hot milk
1 cup hot chicken bouillon
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. nutmeg
1 cup cream or milk
1 pound thin spaghetti
1/2 pound mushrooms, sliced
1 to 2 cups thinly sliced ham
1/2 cup Parmesan cheese
1 large tomato, sliced

Heat 1/2 cup butter and stir in flour. Combine milk and bouillon and stir into flour mixture. Cook, stirring, until smooth and thickened. Add salt, pepper, nutmeg, and cream or additional milk; remove from heat.

Cook and drain spaghetti. Saute mushrooms in 2 tbsp. butter for 5 minutes. Combine half of the sauce with the spaghetti and mushrooms. Place spaghetti mixture in a buttered baking dish. Make a well in the center of the spaghetti mixture. Mix remaining sauce with the ham and place in the well. Top with tomato and Parmesan. Bake in preheated oven (400 degrees) for 20 minutes. Serves 8.

Baked Ziti

As good as lasagna, with half the fuss. The sour cream is my favorite element of this recipe.

Source: Amy Newman

1 pound ziti pasta -- cooked and drained
52 ounces spaghetti sauce
6 ounces provolone cheese -- sliced
6 ounces mozzarella cheese -- shredded
1 1/2 cups sour cream
1 pound ground beef
1 medium onion -- chopped
2 tablespoons Parmesan cheese -- grated

Preheat oven to 350 degrees

Cook pasta according to package directions and drain.

Brown onion and ground beef. Drain grease. Add spaghetti sauce and simmer for 15 min.

Layer as follows in a greased 8 x 12 (or similar size) baking dish:
1/2 the ziti, provolone cheese, sour cream, 1/2 the spaghetti sauce mixture, remaining ziti, mozzarella cheese and remaining sauce.
Top with Parmesan cheese.

Bake 30 min. or until bubbly

Shrimp and Penne Pasta

From: The Pioneer Woman Cooks

Ingredients:

3/4 lb penne pasta
1 lb fresh, deveined, peeled large shrimp
3 tbsp butter
3 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 8 oz can tomato sauce
1 cup heavy cream
1/2 cup chicken broth/white wine
Fresh parsley, chopped finely (1 tbsp)
Fresh basil, roughly chopped (2 tbsps)
Salt
Pepper

Boil 3/4 lbs pasta to al dente. Drain, stir in a little butter or olive oil and salt, and set aside.
Rinse peeled, deveined shrimp and saute in 1 tbsp olive oil and 1 tbsp butter. Cook until just opaque.
Take shrimp out of the skillet to cool.

In skillet, heat the remaining 2 tbsp butter and 2 tbsp olive oil. saute the diced onion and minced garlic until the onions are clear.

While cooking the onions, pull off the shrimp tails and cut shrimp into bite sized pieces.

Add 1/2 cup wine/chicken broth to cooked onions. Let the alcohol cook off for a few minutes. Stir in 8 oz can of plain tomato sauce and 1 cup cream.

Cop finely 1 tbsp fresh parsley. Chop 1 - 2 tbsp fresh basil. Stir in herbs, shrimp, and pasta to the tomato cream sauce. Add salt and pepper to taste.