Cheddar Chicken Mostaccioli Recipes

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Stir in the soups, milk, mushrooms, pimientos, olives, Worcestershire sauce and seasonings. Add the chicken, mostaccioli, 3/4 cup cheddar cheese and the Swiss cheese; toss to mix. , Pour into a greased 13x9-in. baking dish. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheddar cheese and bake 15-20 minutes longer or until bubbly and cheese is melted. Freeze option: Cool unbaked casserole; cover and freeze. Freeze reserved cheese in separate freezer container. To use, partially thaw casserole and reserved cheese in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese. , Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture. , Cover and bake at 375° for 40 minutes or until a thermometer reads 160°. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.

Steps:

• 1. To make the sauce: Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the beef, garlic, salt to taste, and the pepper and cook, breaking up the meat with a wooden spoon, until the beef is browned. Set aside.
• 2. Heat the rest of the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring a bit, until soft. Stir in all of the tomato products. Fill the tomato puree can with hot water, and stir in the beef and chicken base to dissolve. Add the mixture to the saucepan along with the Parmesan, steak seasoning, garlic salt, basil, and parsley, and bring to a simmer.
• 3. Add the beef to the sauce, reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally. Taste and add salt, if necessary.
• 4. To make the baked pasta: Preheat the oven to 350 degrees F. Lightly oil a 10-inch deep-dish pie plate.
• 5. Toss the cooked pasta with 2 cups of the meat sauce and 11/2 cups each of the mozzarella and Cheddar cheeses. Mound the mixture in the pie dish and top with the rest of the meat sauce and the mozzarella and Cheddar. Place the pie dish on a baking sheet, and bake until bubbling and golden brown, 25 to 30 minutes. Top with the Parmesan cheese and serve hot.

Steps:

• Cook mostaccioli and chicken according to package directions.
• Meanwhile, in a large bowl, combine cheddar cheese, sour cream, ricotta, pesto, half and half, and Parmesan cheese.
• Chop chicken and drain pasta.
• Add to cheese micture.
• Toss to coat.
• Transfer to two gresed 11X7 baking dishes (dishes will be full).
• Combine bread crumbs and butter. Sprinkle over top of casseroles.
• Bake, uncovered, at 350 for 25-30 min or until heated through and golden brown.