I like recipes that are really easy to prepare and that taste super yummy. Who doesn't? This last week, I made Baked Ziti and Creamy Chicken Enchiladas. I took parts from a few different recipes I found online and omitted things I didn't have or didn't want to bother with. They are tried once, and they both turned out really tasty, so I thought I'd post these mish-mash recipes, so someone else could try them out.
8 oz. penne, rigatoni, or ziti pasta
3 cups of favorite marinara sauce
1 lb. italian sausage
1 1/2 cups cottage cheese
1 beaten egg
1/4 cup grated parmesan cheese
1 T. parsley flakes
Boil pasta until al dente, drain. Brown the sausage, add the marinara, set aside. Combine cottage cheese, egg, parm cheese, and flakes; mix with pasta. Layer in 8x8 pan, with half of sausage mixture first, followed by all pasta and cheese mixture, then rest of sausage. Bake 25 minutes at 350, then add mozzerella on top and cook for another 5 minutes.
Creamy Chicken Enchiladas
8 oz sour cream
1 can cream of chicken soup
1 can green chilis
1 can sliced olives
1 pkg shredded cheese
1/4 cup milk
1 pkg soft taco flour tortillas
1 can chili verde or red enchilada sauce
2 chicken breasts, cooked and shredded
Mix chicken with sour cream, soup, milk, chilis, olives and half of the cheese. Roll mixture into tortillas and lay seam down in 13x9 pan. Pour sauce over and sprinkle with rest of cheese. Bake at 350 for 25 minutes.