Tasty Casseroles

From Your Independent Watkins Consultant

Chicken Parmesan Stuffed Shells

1 package (12 ounces) uncooked jumbo pasta shells

2 tablespoons olive oil

Filling

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1-1/2 teaspoons Italian seasoning

1 teaspoon salt, divided

1/2 teaspoon Watkins Black Pepper, divided

½  teaspoon Watkins Garlic Powder

1 tablespoon olive oil

2 tablespoons butter

1/3 cup seasoned bread crumbs

3 cups part-skim ricotta cheese

1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup 2% milk

1/4 cup chopped fresh Italian parsley

Assembling

4 cups meatless pasta sauce

1/4 cup grated Parmesan cheese

8 ounces fresh mozzarella cheese, thinly sliced and halves

Preheat oven to 375°. Cook shells according to package directions for al dente; drain. Toss with oil; spread onto a baking sheet.

For filling, toss chicken with Italian seasoning, 1/2 teaspoon salt,  1/4 teaspoon pepper and 1 teaspoon garlic. In a large skillet, heat oil over medium-high heat; saute chicken just until lightly browned, about 2 minutes. Reduce heat to medium; stir in butter until melted. Stir in bread crumbs; cook until crumbs are slightly toasted, 2-3 minutes, stirring occasionally. Cool slightly.

In a large bowl, mix cheeses, milk, parsley and the remaining salt and pepper. Fold in chicken.

Spread 2 cups pasta sauce into a greased 13x9-in. baking dish. Fill each shell with 2-1/2 tablespoons ricotta mixture; place over sauce. Top with remaining sauce and cheeses (dish will be full).

Cover with greased foil; bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.

Cabbage Roll Casserole

2 pounds ground beef

1 large onion, chopped

3 garlic cloves, minced

2 cans (15 ounces each) tomato sauce, divided

1 teaspoon Watkins Thyme

1/2 teaspoon dill weed

1/2 teaspoon rubbed sage

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1/4 teaspoon Watkins Red Pepper

2 cups cooked rice

4 bacon strips, cooked and crumbled

1 medium head cabbage (2 pounds), shredded

1 cup shredded part-skim mozzarella cheese

Coarsely ground pepper, optional

Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and next six ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.

Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.

Spaghetti Squash Meatball Casserole

1 medium spaghetti squash (about 4 pounds)

1/2 teaspoon salt, divided

1/2 teaspoon fennel seed

1/4 teaspoon ground coriander

1/4 teaspoon Watkins Basil

1/4 teaspoon Watkins Oregano

¼ teaspoon Watkins Black Pepper

1 pound lean ground beef (90% lean)

2 teaspoons olive oil

1 medium onion, chopped

1 garlic clove, minced

2 cups chopped collard greens

1 cup chopped fresh spinach

1 cup reduced-fat ricotta cheese

2 plum tomatoes, chopped

1 cup pasta sauce

1 cup shredded part-skim mozzarella cheese

Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 15-20 minutes. Cool slightly.

Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan.

In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta cheese and remaining salt; remove from heat.

Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. baking dish. Top with tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.