This is so good and smells wonderful cooking!
I used my hand-held chopper/blender to combine olive oil, spices and garlic. I used 8 cloves of garlic…and that was not too much at all. I used more potatoes, probably 6 and used a whole package of the baby carrots from the store, guess about 1 pound. Used larger pieces of chicken, primarily breasts and thighs.
- garlic or more
- salt
- pepper
- olive oil
- medium potatoes or more diced into 1 inch pieces
- chicken
- whole baby carrots
- dry basil
- dry oregano
- fresh parsley leaves
We used regular lasagna noodles once and they just didn’t get done, switched to the “no-boil noodles” and it worked great.
- Ragu Spaghetti Sauce
- eggs
- Ricotta cheese
- "No-Boil" Lasagna noodles
- lean ground beef
- Mozzaarella cheese grated
Not a true Chicken Parmesan…but my kids love it!! Oh, so do I.
You can offer the Ragu Sauce as an additional sauce for the garlic pasta…but it is great without it. Personally I like Prego Meat/Mushroom sauce.
Recipe calls for 9 patties, this recipe very easily adjusts to any number of patties.
- Pasta
- mozzarella cheese
- Jarred Spaghetti Sauce
- olive oil
- Water
- Breaded frozen chicken patties
This is really good. My kids used to request this meal when they came home from a week at camp!
Usually I end up using more chicken and more spaghetti than actually called for; when I do this I add an extra can of cream of mushroom soup.
- whole chicken
- butter
- onion chopped
- flour
- milk
- diced pimentos
- cream of chicken soup
- mushrooms **
- garlic salt **
- soy sauce
I think this is the first “recipe” I ever saved from home ec class in the 1960’s!!
- crushed corn flakes
- margarine
- garlic salt to taste
- bread slices
Mother would make this in larger amounts for “company”. It was a very impressive dish in the ’60’s. I have trouble finding the pretty “ripple” noodles she used.
- onion diced
- flour as needed
- olive oil
- salt and pepper as needed
- oregano
- dry sherry to taste
This makes two large electric roasters full!!! Use this for your church, family reunion or any large gathering. You can easily divide this into servings for 100 or 50 people.
This recipe allows for 3/4 cup sauce per person serving.
Read the package of pasta to figure out how much of that you need to purchase.
Add a tossed salad, some garlic bread sticks and a container of Parmesan and everyone is happy!
- celery chopped
- large cloves garlic minced
- chopped parsley
- olive oil
- diced tomatoes with juice
- each 29 ounce cans tomato sauce
- each 12 ounce cans tomato paste
- ground beef
- large bell peppers chopped
- chopped onion
This was the way my mother always made spaghetti and meat balls, we aren’t Italian! I have made only a few adjustments and additions to her original recipe…and she didn’t have a recipe except in her head.
Serve with garlic toast, salad & Parmesan cheese.
- salt
- celery finely chopped
- onion chopped
- garlic inced
- oregano dried crushed leaves
- ground oregano
- chili powder
- olive oil
- water
- PASTA:
- -
- salt and pepper
- water
- Hunts tomato sauce
- tomato paste
- sugar
- olive oil
- ground beef
- spaghetti pasta
So good you will not ever make from “scratch” again. You can customize this by using any brand of spaghetti sauce or any flavor.
- mozzarella cheese slices
- ricotta cheese
- cooked ground beef
- grated cheese
- Lasagna noodles