Oven Baked Chicken Parmesan

4                Boneless, skinless Chicken Breast halves (about 1 1/4 lbs.)

1                Egg

3/4 cup       Italian seasoned dry bread crumbs

1 jar           Pasta Sauce (24-26 oz.) - any flavor

1 cup         Shredded mozzarella cheese (about 4 oz.)

Preheat oven to 350 degrees.

Dip chicken in egg, then bread crumbs, coating well.

In 13x9 inch baking dish, arrange chicken. 

Bake uncovered 30 minutes.

Pour Pasta Sauce over chicken, then top with cheese. 

Bake 10 minutes or until chicken reaches 170 degrees and is no long pink.

Serve, if desired, with hot cooked pasta.

Special note: I like to bake chicken with sauce first for the 10 minutes then add cheese until it melts.

Spinach Stuffed Manicotti

10 tubes	manicotti
12 oz.	cottage cheese
8 oz.	frozen spinach, thawed
½	small red bell pepper, diced
2	scallions
½ jar	pasta sauce
1/3 c.	parmesan, grated
	salt & pepper, to taste
8 oz.	mozzarella, shredded (*optional)

Cook pasta in boiling water 3-4 minutes or until soft but sturdy.  Drain and rinse with cold water to prevent sticking together.

In medium bowl, mix together cottage cheese, spinach, bell pepper and scallions.  Season to taste with salt and pepper. 

Lightly butter a casserole dish large enough to contain manicotti in a single layer.  Spoon spinach mixture into pasta tubes and place into dish.  Pour pasta sauce evenly over pasta tubes.  Top with parmesan and mozzarella.

Bake at 375 degrees for 25-30 minutes or until the pasta is cooked through.

Weeknight Lasagna Toss

This meal was VERY good, and it was easy too!

1 lb. lean ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

BROWN meat in large (4-qt.) saucepan on medium heat; drain.

ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.

COOK, stirring occasionally, 10 to 15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted.

Three Cheese Chicken Penne

This meal was great! I got the recipe off the Kraft foods website, and they even include a video tutorial on how to make it! I made a few tweaks to the recipe by not including chicken and using different cheeses, and it turned out great! I think the recipe is great the way it is... I just didn't happen to have everything it called for. :) I had fun experimenting, and I think this is an easy recipe to make some changes if you're feeling adventurous!

1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.