Baked Shrimp with Feta Cheese Casserole
Submitted
by: SueW
 |
1 tablespoon olive oil
1 teaspoon chopped garlic
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes |
1 28-ounce can peeled and diced
tomatoes
1 3.25-ounce jar capers, drained
1 pound peeled and deveined shrimp
4 ounces crumbled feta cheese |
|
Preheat oven to 350°F. Heat a large skillet over medium-high
heat and add olive oil, garlic, oregano and red pepper flakes.
Saute briefly, without allowing the garlic to brown, about 2
minutes. Add the tomatoes, stirring well, and bring to a boil.
Cook at a rapid simmer, stirring frequently, until juices are
reduced and sauce is slightly thickened, about 5 minutes. Add
capers and season to taste with salt and black pepper. Spread
half of the sauce in a baking dish and top with the shrimp. Top
with remaining sauce and sprinkle with the crumbled feta. Bake
15 to 20 minutes, until bubbling hot and shrimp are pink. Makes
4 servings. |
Chicken Tetrazinni
Submitted
by: Merribuck
 |
1 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless chicken breast halves
1 (7 ounce) package spaghetti
1 medium-size green pepper, chopped
1/4 cup butter or margarine, melted
2 1/2 tablespoons all-purpose flour |
1 cup milk
1/4 cup dry White wine
1 (10-3/4 ounce) can cream of mushroom soup, undiluted
1 (4 ounce) can sliced mushrooms, drained
1 (2 ounce) jar diced pimiento
1/8 teaspoon garlic powder
1/2 cup grated Parmesan cheese
3 cups (12 ounces) shredded Cheddar cheese, divided |
|
Combine first 3 ingredients in a saucepan; bring to a boil. Cut
chicken into 1/2 inch cubes. Add chicken; cover, reduce heat and
simmer 10 minutes or until done. Drain. Precook spaghetti and
drain. Saute green pepper in butter in a large sauce ban until
tender. Add flour, stir well for approximately 3 minutes. Stir
in milk, next 6 ingredients, and 2 cups cheese. Cook over medium
heat, stirring constantly, 10 minutes or until thoroughly heated.
Stir in chicken. Spread half of spaghetti in a greased 12 x 8 x
2-inch baking dish; spread half of chicken mixture evenly over
spaghetti. Repeat layers. Sprinkle remaining cheese on top.
Cover with heavy-duty plastic wrap and microwave at medium high
for 5 minutes or until thoroughly heated, giving dish a
half-turn after 3 minutes. Makes 4 servings. |
Italian Ziti Bake
Submitted
by: Ginadapooh
 |
1 pound Ziti, Rigatoni, or other medium pasta shape, uncooked
1 teaspoon vegetable oil
1 large onion chopped
2 medium zucchini diced
3 cloves garlic minced
1 28-ounce can crushed tomatoes in purée
2 teaspoons Italian seasoning |
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 egg whites
1 15-ounce container part-skim Ricotta cheese
2/3 cup part-skim Mozzarella cheese grated
1/3 cup grated Parmesan cheese |
|
Prepare pasta according to package directions. While pasta is
cooking, warm the vegetable oil in a large saucepan over
medium-low heat. Add the onion, zucchini and garlic. Cover the
pan and cook until the vegetables are very soft, about 10
minutes. Season with salt and pepper. Preheat oven to 325ºF.
Blend together the egg whites and Ricotta cheese until smooth.
In a 3-quart casserole dish, layer the pasta, Ricotta cheese and
tomato mixture, ending with a layer of the tomato mixture.
Sprinkle the top with grated Mozzarella and Parmesan cheese.
Bake until golden brown on top and bubbling, about 45 minutes.
Serves 4. |
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