Rural Missouri - April 2018 - 30
Easy, delicious ways to bring a bit of Italy to your table
by Heather Berry | firstname.lastname@example.org
raving pasta but don't have time to run to your favorite Italian restaurant for a meal? Well there are plenty of ways to bring a little piece of
Italy home which won't take too much time in the kitchen.
Remember with the arrival of spring and summer there are many
delicious veggies that are great additions to most pasta recipes. Fresh green
onions, garlic, herbs, bell peppers, spinach, squash, zucchini and many other
vegetables can be added to a marinara sauce or tossed with a favorite sauce to
create a hearty and delicous pasta dish in a matter of minutes.
Until next month, we hope you eat well, laugh often and love much. Ciao!
Creamy Chicken Spinach Pasta
8 ounces egg noodles, uncooked
1 tablespoon olive oil
1/4 cup onion, chopped
1/4 cup red bell pepper, seeded and chopped
10-ounce package frozen spinach, thawed and drained
2 boneless chicken breasts, cooked and chopped into bite sized pieces
(about 3/4 pound)
1 cup fresh mushrooms, cleaned and thinly sliced or one small can of
2 cups Swiss cheese, shredded
3/4 cup half-and-half
8 ounces sour cream
2 large eggs, lightly beaten
1/2 teaspoon salt
Heat oven to 350 degrees. Cook noodles according to package directions, drain
and set aside. Spray a 9-inch-by-13-inch baking dish or ovenproof skillet with
nonstick cooking spray.
Heat oil in large skillet over medium-high heat. Add onion and bell pepper,
cook and stir 2 minutes or until onion is tender. Add spinach, chicken, mushrooms and cooked noodles, stir to blend.
Combine cheese, sour cream, half-and-half, eggs and salt in medium bowl,
blend well. Add cheese mixture to chicken mixture, stir to blend. Transfer to
prepared baking dish. Bake for 30 to 40 minutes until heated through.
Easy Rigatoni Casserole
8 ounces rigatoni pasta
8 ounces ground beef
8 ounces Italian sausage
4-ounces mushrooms, drained
32-ounce jar spaghetti sauce
1/2 pound mozzarella cheese, shredded
6-ounces pepperoni, sliced
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Food prepared by the culinary students from:
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RURAL MISSOURI | APRIL 2018
Nichols Career Center provides career and
technical education to students from 11 area
high schools in the Jefferson City region.
Heat oven to 350 degrees. Bring a large pot of lightly salted water to boil. Pour
in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
Meanwhile, brown ground beef and Italian sausage in a large skillet over
medium heat. With a slotted spoon, remove beef and sausage to a 9-inch-by13-inch baking dish which has been sprayed with nonstick cooking spray. Stir
mushrooms, spaghetti sauce and cooked pasta into the baking dish. Layer pepperoni over the top, then sprinkle cheese over entire top of casserole. Bake until
the cheese is brown and bubbly, about 20 minutes.