Cheesy Pizza Pasta (eat better america)

12 oz rotini pasta (I used 16 oz gf pasta spirals)
3/4 lb italian turkey sausage
1 large onion, chopped
1 lb fresh mushrooms, sliced
1 can diced tomatoes
1 jar pasta sauce
1 8 oz can tomato sauce (I added this since I had extra pasta)
1/2 tsp dried basil
6 oz sliced pepperoni
2 C shredded italian cheese blend (I probably used 3 cups)
Oregano to sprinkle on top

Heat oven to 350 degrees. Cook pasta according to package directions. Drain and return to pan.

In a 12 inch skillet, crumble sausage and cook over medium heat until no longer pink. Drain if necessary. Add onion and mushrooms and cook until tender. Stir in tomatoes and tomato sauce, heat until boiling and then reduce heat. Stir in pasta sauce and basil and heat to a boil.

Add sauce mixture, pepperoni and 1 1/2 cups cheese to the pasta. Stir until well mixed. Spread in a 9x13 pan and cover with foil. Bake for 30 minutes, until bubbly and heated through. Remove foil, sprinkle with remaining cheese and some oregano. Bake uncovered for 5-10 minutes until cheese is melted.

My family really liked this recipe. It makes ALOT, so be prepared for leftovers. We have been eating it all week for lunch and it reheats really well. I'm wondering if it is something that could be made ahead and frozen. I may try it one of these days...

Baked Ziti (Julie)

1 lb italian sausage or lean ground beef
1 lb dry GF ziti pasta
1/2 an onion, chopped
2 (26 oz) jars spaghetti sauce
6 oz sliced provolone cheese
1 1/2 C low fat ricotta or small curd cottage cheese
6 oz shredded mozzarella
2 Tbsp grated parmesan
Cook the pasta in salt water until done, Drain and set aside.
Brown the meat and onion in a large saucepan. Drain the grease and add spaghetti sauce. Simmer for 15 min.
In a greased 9x13 pan layer 1/2 of the ziti, provolone cheese, ricotta, 1/2 of the sauce mixture, then the remaining ziti, mozzerella cheese and remaining sauce mixture. Top with grated parmesan. Bake at 350 degrees for 30 minutes until cheeses are melted

Creamy Cheesy Chicken Enchiladas (Shabby Princess)

We all looove these-if there are any leftovers, they go very quickly.
3 chicken breasts, cooked and shredded.
1/2 C Pace picante sala or pico de gallo
1/2 of an onion, chopped
2 C shredded Cheese (I ususally use monterey jack and chedder)
1/2 of a bunch of cilantro-chopped
1 can green chilis
1 8oz package cream cheese
1 tbsp butter or olive oil
Corn tortillas (about 20)
1 1/2 C heavy cream

While the chicken is cooking I work on frying the tortillas. They hold together better and have a better flavor if you fry them a little bit. Heat a few tbsp of oil in a frying pan and add the tortillas one by one. Fry them for about 5-10 seconds on each side-long enough to be a little more pliable-but not until they are crisp. I like to stack them between paper towels to help absorb some of the oil. Set the tortillas aside until you are ready for them
In a large skillet, add the butter or olive oil, then the chopped onion, green chilis, and salsa. Cook these over medium low heat until the onions are transparent and the whole thing is starting to carmelize a bit. Now add the cream cheese. I like to add it in small chunks so it melts easier. Once it is soft, add your shredded chicken, cilantro and about 1/2 cup of the cheese. Mix these together. You may be tempted to just eat the filling, but if you wait it will definitely be worth it!
Fill each tortilla with as much filling as you wuold like, roll them up and then place them seam down in your pan. I use a 9x13 pan which usually gives me almost 2 layers with about 20 tortillas. Use more or less depending on how much filling you want in your tortilla.
When your pan is full, pour the heavy cream over the top and then sprinkle the rest of your cheese over the enchiladas. Bake at 375 degrees until bubbly and golden brown. Top with guacamole and diced tomatoes.

Oven Baked Chicken and Spinach Pasta (Mama, what's for dinner)

8 oz uncooked gluten free rigatoni or ziti (I like Tinkyada)
1 Tbsp olive oil
1 C finely chopped onion
1 (10 oz)pkg frozen chopped spinach, thawed
3 C cooked chicken, cubed
1 (14.5 oz)can italian style diced tomatoes
1 (8 oz)container of onion and chive cream cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 C shredded mozzerella
Prepare pasta according to package directions. While pasta is cooking, spread onion and olive oil in the bottom of a 9x13 baking dish. Bake at 375 degrees F for 15 minutes or until tender. Transfer onion to a large bowl.
Drain chopped spinach well and press between layers of paper towel to remove all moisture.
Add cooked pasta, spinach, chicken and next 4 ingredients into bowl with onion. Mix well.
Spoon into baking dish and sprinkle evenly with the mozzerella cheese.
Bake, covered, at 375 degrees F for 30 minutes, uncover and bake for 15 more minutes until cheese is bubbly.