Simple fresh mozzerella pasta casserole

16 oz dried pasta
1 jar - 24 oz. Or 3 cup tomato sauce.
1 lb mozzarella
Parmesian cheese optional

Preheat to 400
Cook pasta until almost all dante
Return to pot add sauce and cheese
Bake till bubbly 20 to 30 mn

Skillet cheesy beef and macaroni

2 lbs lean ground beef
1 tbsp oil
1 cup bell pepper
1 cup chopped carrots
1 cup chopped onion

1 tbsp. Minced garlic
1 tsp. Basil and 1 tsp. Oregano

2 cans at 28 oz crushed tomato in juice
1 tbsp. Worcestershire sauce
2 tsp. Chili powder
Salt and pepper
3/4 lb elbow macaroni
2 cups - 8 oz shredded cheddar cheese

Heat very large skillet over med. High heat. 12 inch, deep skillet.cook beef until brown 5 mn. Strain beef and set aside. Wipe skillet. Add oil heat over medium heat. Add peppers,carrot , onion, garlic, cook until tender  5 mn. Re turn beef to skillet. Add basil, oregano, tomatos., Worcestershire sauce,chili powder,2 cups water.salt and pepper to taste. Increase heat to high let come to a simmer.add elbow macaroni. 8 to 10 mn. Sprinkle chedder on top then cover skillet and cook until cheese is melted abt. 1 mn. Serve.

Creamy Garlic Pasta

This one is a 5 star dish. It's easy, and lasts quite a long time. In my opinion it tastes exactly like those alfreado pasta dishes you get at Applebees or Johnny Carino's. Yup, it's that good!

This is actually a doubled recipe. I always find it more convenient to use up more of the cream and the entire package of pasta that way I don't have leftovers. You can always halve it though.

Creamy Garlic Pasta

• 4 tsp olive oil
• 8 cloves garlic, minced (I use one whole medium sized garlic)
• 4 tbsp butter
• 1/2 tsp. salt
• 1 tsp black pepper
• 6 cups (48 ounce) chicken stock
• 1 |b of spaghetti
• 2 cup (I use alot less) mozzarella cheese
• 1 1/2 cups heavy cream
• 2 tbsp chopped fresh parsley (or any herbs)
• OPTIONAL: Vegetables/chicken

In pot, bring olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

Once it is at a rolling boil add the pasta and cook for as long as it takes. Reduce the stove to medium heat and mix in the mozzarella cheese until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.