Category Archives: Main Dishes


One-Pot Chilighetti @ NancyC

Spaghetti is a favorite dish of mine, and so is chili. I never seem to get tired of them. So of course when I came across a recipe for Chilighetti, I had to try it out!

I really liked that the original recipe was made all in one pot. I did make some changes, though–instead of using tomato juice as part of the sauce, I used a combination of tomato sauce and pasta sauce to thicken it up. And I used beef broth instead of water for a more beefy flavor.

I ended up with this nice, saucy spaghetti dish. When serving, be sure to top the Chilighetti with sour cream and cheddar cheese–you’ll have a wonderful comfort-food meal!

CHILIGHETTI by NancyC, adapted from Taste of Home

Makes 8 servings

  • 1 1/2 pounds lean ground beef
  • 1 large onion, chopped
  • 1 (24-ounce) jar chunky pasta sauce
  • 1 (15-ounce) can and 1 (8-ounce) can tomato sauce
  • 1 1/3 cups beef broth
  • 2 Tablespoons Worcestershire sauce
  • 4 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • 1 (1 lb.) package spaghetti, broken into 2-inch pieces
  • 2 (15.5-ounce) cans red kidney beans, rinsed and drained
  • Sour cream and shredded cheddar cheese, for garnish

In a large (6-quart) stockpot, cook beef and onion over medium-high heat for 8 to 10 minutes or until beef is no longer pink and onion is tender, breaking beef up into crumbles; drain excess grease.

Stir in pasta sauce, tomato sauce, beef broth, Worcestershire sauce, and seasonings; bring to a boil. Add spaghetti, then reduce heat, cover pot, and simmer for 12 minutes, or until pasta is tender. Stir in beans and heat a few more minutes, until everything is heated through (if the mixture is too thick for your liking, add in a little more beef broth or water).

Serve in bowls or on plates, and top each serving with sour cream and shredded cheddar cheese.

This is definitely a filling meal–especially when you serve it with a salad and some crusty bread or rolls. Are you a fan of chili and spaghetti, too?

Linked to Fiesta Friday, Weekend Potluck, Create With Joy, Show and Share, Wow Me Wednesday, Wow Us Wednesdays, Full Plate Thursday, Create It Thursday, Thursday Favorite Things.

Easy Cheesy Lasagne @ NancyC

Easy, Cheesy Ravioli Lasagna

Easy Cheesy Lasagna @ NancyC

I first found the original version of this recipe in a Real Simple magazine at least five years ago and noticed that it’s also now at Not only is it super easy, it’s super cheesy…and a great way to make lasagna when you don’t have a lot of time! It’s actually made with frozen cheese ravioli instead of lasagna noodles. And there’s some chopped spinach in there, too. I use more Parmesan and Mozzarella cheese than the original recipe calls for, since I’m such a cheese-lover, and I love all that extra cheesiness!

Bertolli Riserva SaucesAnd of course this recipe has pasta sauce in it–I used one of the new sauces I received from Bertolli®. They recently came out with four sauces inspired by the aromas and flavors of Tuscany: Bertolli® Riserva Premium Sauces. The flavors include: Balsamic Vinegar with Caramelized Onions, Asiago Cheese with Artichokes, Porcini Mushroom with White Truffle Oil, and Marinara with Parmigiano-Reggiano Cheese. I used the Marinara sauce in this recipe and it has a wonderful rich flavor. In addition to the Parmigiano-Reggiano cheese, this sauce is made with extra-virgin olive oil, finely crushed garlic, and vine-ripened tomatoes. I’m looking forward to trying the other sauces in some other recipes!

This ravioli lasagna makes a great meal with a salad and some garlic bread. Hope you have a chance to give it a try!

EASY, CHEESY RAVIOLI LASAGNA by NancyC, adapted from MyRecipes and Real Simple

Makes a 9 x 13″ pan

  • 1 (24-ounce) jar pasta sauce
  • 1 (25-ounce) bag frozen cheese ravioli, unthawed (or you can use beef ravioli)
  • 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) finely shredded Parmesan cheese
  • 3 cups (12 ounces) shredded Mozzarella cheese

Preheat oven to 350 degrees. Coat a 13 x 9 inch pan or baking dish with cooking spray and spoon in a third of the sauce, covering bottom of pan evenly.

Arrange half of the ravioli on top of the sauce (I arrange mine in rows) and scatter half of the chopped spinach evenly over the ravioli. Then top with half of the Parmesan and Mozzarella cheeses and another third of the sauce. Cover with another layer of ravioli (use up the remaining half), then the remaining spinach and sauce. Sprinkle the remaining cheeses evenly over the top.

Cover with foil and bake at 350˚F for 30 minutes. Uncover and bake 10 minutes more or until bubbly.

This lasagna is so yummy and cheesy and tastes especially good on a chilly day–it really warms you up! And you’d never realize when you taste it that it’s so easy to make! Don’t you love recipes like that–when the end result seems like it took hours to make–but in reality comes together in no time? Do you have any favorite recipes like that?

Linked to Fiesta Friday, Simply Sundays, Sunday Features, Nifty Thrifty SundayInspire Me Monday, Show and Share, Wow Us Wednesdays, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wonderful WednesdayFull Plate Thursday, Share Your Style, Thursday Favorite Things, Create It Thursday, Showcase Your Talent Thursday, Fabulous Foodie Fridays, Feathered Nest Friday.


10 Sweet Potato Recipes


Sweet potatoes recipes are perfect not only for Thanksgiving, but all holiday season long–and actually, some are great year-round! This Thanksgiving, I had made Never Fail Sweet Potato Pie, which was really good, and I thought I’d share a roundup of some other yummy Sweet Potato recipes I’ve made with you!


These Sweet Potato Biscuits are just the thing for breakfast, with eggs, and they’re also great for lunch or dinner with your main dish and sides!


Same for these Loaded Sweet Potato Muffins–good any time of day!


Sweet Potato Bread is nice for breakfast, too, or later in the day as a snack.


For a delicious side dish, these Maple-Pecan Sweet Potatoes are wonderful!


Another side, Baked Sweet Potato Fries, are really tasty, and there are a variety of ways you can make them!


I really like these Roasted Italian Potatoes, which are made with both sweet and regular potatoes.


This Sausage Potato Bake, a yummy dish for lunch or dinner, is also a two-potato recipe, made with both sweet potatoes and red new potatoes.


When you’re ready for dessert, you need to try this decadent Sweet Potato Cinnamon Cake with Cream Cheese Frosting.


And this Sweet Potato Pound Cake is pretty amazing, too!


Last but not least, here’s the Never Fail Sweet Potato Pie I made this past Thanksgiving–a very easy recipe and so good!

Hope you enjoy trying these sweet potato recipes out!

Linked to I’m Lovin’ It at Tidy Mom, Fiesta Friday at The Novice Gardener, and Inspire Me Monday at Create with Joy.


Cheeseburger Taco


We all know tacos are made with ground beef, lettuce, tomato, cheese, salsa, and maybe some sour cream on top, right? Well, apparently there is a taco revolution going on, and the traditional taco has been DownloadedFilereinvented for breakfast, lunch, and dinner. I found all this out when I got a review copy of  The Taco Revolution by Brandon Schulz. Now you can make Mac and Cheese Tacos, Reuben Tacos, Greek Tacos, Roasted Vegetable Tacos, Southwestern Omelet Tacos, Pepperoni Pizza Tacos…just about any kind of taco you can think of! The many colorful recipe photos in the book will make you crave tacos in the worst way! The recipes are simple and easy to put together, and you’ll find lots of great ideas for summertime meals.

I thought I’d try the Cheeseburger Taco–it’s been awhile since I’ve had a cheeseburger. But I used those veggie crumbles in place of ground beef, so for those of you on vegetarian diets, this tastes great with a meatless substitute. This taco also has cheese, lettuce, tomato, red onion, and relish for a great cheeseburger taste!

CHEESEBURGER TACO from The Taco Revolution

Makes 6 tacos

  • 1 pound ground beef (or substitute veggie crumbles for a vegetarian version)
  • 1 cup shredded cheddar cheese, divided (I used a Fiesta/Mexican blend of shredded cheese)
  • 1 1/2 cups torn lettuce (large pieces)
  • 1 plum tomato, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup relish
  • Additional shredded cheese, for topping
  • Tortillas (I used 6″ multigrain tortillas)

Brown ground beef in a large pan over medium-high heat, about 8-10 minutes. Add cheese and cook 1 more minute, mixing constantly, until fully melted.

Top a tortilla with lettuce, tomato, and red onion, Add cheesy ground beef mixture and top with relish and a sprinkling of shredded cheese.

These tacos were a lot easier to eat and less messy than I thought they would be–after you put all the ingredients on your tortillas, you just fold them over and eat! I really liked this taco–I thought it tasted great and it was super easy to make! Do you make tacos often? Have you tried making any unique taco recipes?

Linked to Wow Us Wednesday, Thursday Favorite Things, Full Plate Thursday, Nifty Thrifty Sunday, Inspire Me Monday.


10 Recipes for Cinco De Mayo


I can’t believe May is here already! I’m so ready for the warm, sunny weather this month brings. And since Cinco De Mayo is almost here, I’ve been seeing lots of fiesta-ish recipes all over the place! I thought I’d do a little round-up of my own for you, so if you’re in a fiesta mood, any of these would be great!

From top to bottom and right to left (just click on the names to get to each recipe):

Fiesta Chili MacEasy Cheesy Salsa PotatoesCreamy Salsa Yogurt Dip5-Layer Mexican DipMango-Jalapeno SalsaBurrito in a CupSalsa Roll-UpsSouthwestern Black Bean SoupSavory Strawberry Salsa, and Blueberry Salsa.

Hope you enjoy trying some of these out! What’s your favorite Cinco De Mayo dish?

I’m linking this to Fiesta FridayNifty Thrifty Sunday, and Inspire Me Monday.

Sweet Italian Sausage and Pepper Pizza


Last week I made a “New Tra-Dish” Recipe with Ragù® Old World Style® Traditional Pasta Sauce, called Fiesta Chili Mac. This week, I’m sharing my second “New Tra-Dish” tradish_logo_300x300Recipe–Sweet Italian Sausage and Pepper Pizza! I put my own spin on a Ragù recipe called Sausage & Peppers by making it into a pizza–two pizzas, in fact! In addition to the yummy sweet Italian sausage, bell peppers, and Ragù® Old World Style® Traditional Pasta Sauce, I added some chopped onion, Mozzarella Cheese, and used Italian bread shells for the crusts to keep the recipe quick and easy.

You’ll end up with two thick and gooey pizzas, oozing with lots of sauce and cheese. Because they’re so saucy and cheesy, they can be a little on the messy side when eating…so be sure to serve with lots of napkins!🙂


SWEET ITALIAN SAUSAGE AND PEPPER PIZZA by NancyCreative, adapted from Ragù Sausage & Peppers

Makes 2 (12″) pizzas, 6-8 servings each

  • 2 Tablespoons olive oil
  • 1 (19-ounce) package sweet Italian Sausage
  • 2 bell peppers-1 red, 1 green (or use 2 green or 2 red), chopped
  • 1 small to medium-size onion, chopped
  • 1 jar (1 lb. 8 oz.) Ragù® Old World Style® Traditional Pasta Sauce
  • 3 cups (12 ounces) shredded Mozzarella Cheese, divided
  • 2 (14-ounce) packages 12-inch Italian bread shells

Heat olive oil in 12-inch skillet over medium-low heat (if oil is splattering too much, turn heat down a little lower) and cook sausage, turning occasionally, about 5 to 7 minutes; remove sausage from pan, let cool slightly and cut into thin slices (about 1/4″ to 1/2″ thick)–it’s easier to cut the sausage into slices after it has cooked a little. Sausage slices will still be pink in center, so return to skillet and cook a few minutes more, until sausage is fully cooked. Remove sausage slices from skillet and drain on paper towel.

With oil still in skillet, add chopped bell peppers and onion into it and cook over medium-low heat, stirring occasionally, for 3 to 5 minutes or until tender. Stir in pasta sauce and cook another 3 to 5 minutes, until everything is heated through.

Preheat oven to 375˚F.

Place Italian bread shells on pizza pans, pizza stones, or 1 very large baking sheet and top each with half of the pasta sauce/veggie mixture, spreading evenly over surfaces (keep sauce about 1″ from the edges of the bread shells so it won’t drip off while it’s baking). Top the sauce evenly with 1 1/2 cups of Mozzarella cheese on each pizza. Then arrange half of the sausage slices evenly over the cheese on each pizza, pressing slices slightly into the cheese and sauce toppings.

Bake pizzas at 375˚F for 8 to 10 minutes. Let cool a few minutes, then cut with a pizza cutter and serve.

Note: the package directions on the Italian bread shells say to bake at 450˚F, but I baked these pizzas at a lower temp, 375˚F, so my sausage slices wouldn’t get too overly cooked.


Your pizzas will look like the one on the left going into the oven, and the one on the right coming out of the oven…all nice and cheesy!

I love the slices of Sweet Italian Sausage in this pizza–it tastes so good with the rich, tomato flavor of the sauce and all that mozzarella cheese! It’s not surprising that the sauce has such a great tomato flavor–each jar of Ragù® Old World Style® Traditional Sauce is made with 11 juicy tomatoes making it its richest, thickest recipe!

You can find other great quick and easy recipes at Ragù and also at And visit to enter the Ragù Better and Better Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Venice for a family of four! No Purchase Necessary. Legal residents of the 50 United States (D.C.) 18 years and older. ends 5/6/14). To enter and for Official Rules, including odds, alternate method of entry, and prize descriptions, visit Void where prohibited.

This post was sponsored by Ragù and Yummly, but the opinions expressed are mine.

Fiesta Chili Mac


One of the things I enjoy most about cooking and baking is taking a recipe and “making it my own.” And that’s exactly what I was asked to do with a few recipes from Ragù! It was fun creating this tradish_logo_300x300“New Tra-Dish” Fiesta Chili Mac using Ragù® Old World Style® Traditional Pasta Sauce. Each jar of this pasta sauce is made with 11 juicy tomatoes, making it Ragù’s richest, thickest recipe.

I decided to put my own spin on Ragù’s Family Favorite Chili Mac–which you’ll find it on their site, along with other great tasting, quick and easy recipes. I decided to do a Fiesta-flavored version of it, adding in some onion and green bell pepper to the ground beef when it was almost done cooking. Then I mixed some cheddar cheese in with the meat mixture, pasta sauce, and macaroni to make it nice and cheesy. And of course you need Fiesta toppings, so I used a little more cheese, sour cream, green onion, and tomato to top this dish. I also used chopped fresh cilantro as a garnish, which is optional. Chopped or sliced black olives would be another great topping, also optional.

This turned out to be a very yummy and filling dish! It’s very cheesy, with lots of rich tomato taste from the Ragù pasta sauce. I really liked the addition of the extra veggies and toppings, too. If you like these Fiesta flavors, then I’m sure you and your family will really enjoy this!

FIESTA CHILI MAC by NancyCreative, adapted from Ragù’s Family Favorite Chili Mac

Makes 6 to 8 servings in a 9″ deep dish microwave-safe pie plate (or you can use an 8×8″ or 9×9″ square microwave-safe baking dish)

  • 1 lb. lean ground beef
  • 1 small yellow onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 jar (1 lb. 8 oz.) Ragù® Old World Style® Traditional Pasta Sauce
  • 1 1/2 Tablespoons chili powder
  • 8 ounces elbow macaroni, cooked and drained
  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided
  • 1/3 cup sour cream, plus a dollop for the top
  • 2 green onion stems, finely chopped
  • 1/3 cup chopped tomato
  • Optional: 2 to 3 Tablespoons finely chopped fresh cilantro, 2 Tablespoons chopped or sliced black olives

Grease or spray a 9″ deep dish microwave-safe pie plate (or similar-sized microwave-safe baking dish, like a square 8×8″ or 9×9″ dish); set aside. Note: It helps if you have all your veggies chopped before you begin cooking! You can cook your macaroni beforehand too, or  cook it while your ground beef is cooking.

Cook ground beef in a large nonstick skillet over medium-high heat, stirring occasionally, until almost done. Add chopped onion and green bell pepper and cook a few minutes longer until they are slightly tender and ground beef is done.

Stir in pasta sauce and chili powder. Bring to a boil over high heat. Reduce heat to low, cover skillet, and simmer 10 minutes.

Stir in cooked macaroni , blending ingredients well, then add in 1 cup of the shredded cheddar cheese, blending cheese evenly into the mixture.

Spoon this mixture into your greased 9″ deep dish pie plate (or similar-size baking dish), mounding up mixture toward the center (if you use an 8×8″ or 9×9″ baking dish, the mixture will be more level). Sprinkle another 1/2 cup of cheddar cheese evenly over the mixture (leave the other 1/2 cup cheese for the garnish). It will look like this in a pie plate–quite a hefty mound!


Microwave on HIGH for 1 1/2 to 2 minutes, until the cheese on top is thoroughly melted.

Remove from microwave and top center area of pie with the remaining 1/2 cup cheddar cheese, 1/3 cup sour cream, chopped green onion, chopped cilantro (optional), chopped tomato, and chopped or sliced olives (optional). Add an extra dollop of sour cream in the center, then serve. Note: You’ll want to add your toppings quickly so you can serve this dish while it’s nice and hot!



When serving, if you’ve used a pie plate, you can cut “slices” as if you were cutting a pie, but as you can see, the “slices” probably won’t hold their shape on your plates–since it tastes so good though, I don’t think anyone will mind!🙂 If you make this in a square baking dish, you can cut into squares and serve or just spoon out with a large serving spoon.

You can find more quick and easy recipe ideas from Ragù at And visit to enter the Ragù Better and Better Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Venice for a family of four! No Purchase Necessary. Legal residents of the 50 United States (D.C.) 18 years and older. ends 5/6/14). To enter and for Official Rules, including odds, alternate method of entry, and prize descriptions, visit Void where prohibited.

This post was sponsored by Ragù and Yummly, but the opinions expressed are mine.

Linked to Foodie Friday.

Pepperoni Pizza Pasta Casserole


We’ve been having some super-cold weather these past few days, along with lots of snow and ice, so it seemed like a great time to make a good hot casserole! I thought I’d try a Pizza Spaghetti Casserole recipe I found at MyRecipes, but instead of using pork sausage in this, I used extra pepperoni and cheese so it would taste more like a pepperoni cheese pizza, which is my favorite kind. You can use turkey pepperoni in this if you like. I used a little more sauce, too, and I thought it was pretty tasty–a very good comfort food dish when it’s cold and yucky outside!

PEPPERONI PIZZA PASTA CASSEROLE by NancyCreative, adapted from MyRecipes

Makes a 9 x 13″ pan

  • 1 (12-ounce) package uncooked pasta (you can use spaghetti or your favorite pasta noodles)
  • 1/2 teaspoon salt
  • 1 (24-ounce) jar pasta sauce, plus another 1/2 jar (12-ounces) of sauce (a total of 36 ounces)
  • 1/4 cup grated Parmesan cheese
  • 1 (8-ounce) package shredded Mozzarella cheese
  • 1 (4 or 5-ounce) package pepperoni slices
  • 1 (8-ounce) package shredded Italian cheese blend

Preheat oven to 350˚F. Lightly grease a 9 x 13″ baking pan or dish.

Cook pasta with 1/2 teaspoon salt according to package directions. Drain pasta well and put in a large bowl. Add in the 24-ounce jar of pasta sauce (save the other half jar of sauce for later) and grated Parmesan cheese, and toss ingredients together until all the pasta is coated with sauce and Parmesan cheese. Spread pasta/sauce mixture evenly into your baking pan or dish.

Sprinkle the shredded Mozzarella cheese evenly over the pasta mixture, then spread half of the pepperoni slices over the cheese. Drizzle the half jar of sauce (12 ounces, or 1 1/2 cups) evenly over the pepperoni, then top with the shredded Italian cheese blend. Arrange remaining pepperoni slices evenly over cheese. Place a sheet of aluminum foil lightly over the pan.

Bake at 350˚F for 30 minutes; remove foil, then bake another 10 minutes or until cheese is melted and just beginning to brown.


Casseroles are great during the cold weather months! What’s your favorite casserole dish?

Mushroom-Smothered Burgers


I’m not a big beef eater, but when I saw this recipe I had to try it! I found it at Campbell’s Kitchen, and it sounded good, quick, and easy. I love mushrooms and the words Mushroom-Smothered sure caught my attention! :) When I do cook with beef, I like to use lean beef that is free of hormones and antibiotics. This recipe is all made in a skillet, so no baking is involved. With the creamy mushroom gravy, the taste of these burgers remind me of meatballs stroganoff.

You definitely need to use a large skillet, because these are big burgers! The recipe says to use a 10″ skillet, but if you have a 12″ size, I’d use that–my burgers were pretty crowded in the 10″ skillet (maybe it’s because I used very lean beef and they didn’t shrink as much when cooking). Also, be sure to use a non-stick skillet because, with the add-ins, the burgers will stick badly to a regular skillet (I learned this from experience!🙂 ).

I added extra onion, used olive oil instead of vegetable oil, and used a little less water in the gravy mixture so my gravy would be a little thicker. It’s a good recipe to keep in mind when you need to make a simple, tasty dinner!

MUSHROOM-SMOTHERED BURGERS, adapted from Campbell’s Kitchen

Makes 4 servings

  • 1 (10 3/4-ounce) can condensed Cream of Mushroom Soup, divided
  • 1 pound ground beef (or substitute ground turkey)
  • 1/3 cup plain dry bread crumbs
  • 1 teaspoon Italian Seasoning
  • 1/4 to 1/3 cup finely chopped onion
  • 1 large egg, beaten
  • Ground black pepper
  • 1 Tablespoon olive oil
  • 4 ounces sliced mushrooms (about 1 1/2 cups)
  • 1 Tablespoon Worcestershire sauce
  • 2 to 4 Tablespoons water (use less water for a thicker gravy)

Thoroughly mix 1/4 cup of the soup, beef, bread crumbs, Italian Seasoning, onion, and egg in a large bowl. Season with black pepper. Shape the beef mixture firmly into 4 (1/2-inch thick) burgers.

Heat a 10-inch nonstick skillet over medium-high heat. Add the burgers and cook until well-browned on both sides. Remove burgers from skillet.

Reduce heat to medium and heat the oil in the skillet. Add mushrooms and cook for 2 minutes or until tender, stirring occasionally.

Stir the remaining soup, Worcestershire sauce, and water in the skillet and heat to a boil. Return the burgers to the skillet. Reduce heat to low. Cover and cook for 10 minutes or until burgers are cooked through. Spoon mushroom mixture over burgers before serving.

Easy dinner recipes like this sure come in handy! What’s your favorite quick and easy way of serving beef?

Extremely Cheesy Veggie Pasta


This pasta dish was kind of an experiment. I had some extra rotini pasta and wanted to make a casserole with it…something cheesy, but with some veggies in it, too. I also like crumbly toppings. So I tried combining all of that into this Extremely Cheesy Veggie Pasta! This works great as a main dish or side dish for lunch or dinner. And your kids may actually eat this, since all that cheese somewhat disguises the veggies!

I used thawed frozen veggies in this but you could also used canned. And I’m sure fresh veggies would work great, too–just blanch or steam them so they’re a little tender before mixing them in with the other ingredients. The Bread Crumb Topping makes a lot of topping, so if you just want a light sprinkle of it to top of your casserole, you can halve the topping recipe.


Makes a 9 x 9″ pan; about 5 to 6 servings

  • 2 Tablespoons butter, melted
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian Seasoning
  • 8 ounces dry rotini pasta, cooked and drained
  • 2 cups of your favorite frozen vegetables, thawed and drained well (I used a broccoli, cauliflower, green been, carrot blend)
  • 1/2 cup milk
  • 1 (10 3/4-ounce) can condensed Cream of Mushroom or Cream of Chicken soup
  • 3 cups (12 ounces) shredded Sharp Cheddar cheese (you’ll also need an additional 1/4 to 1/2 cup to top the pasta)
  • 1/2 cup shredded Parmesan cheese (you’ll also need an additional 1/4 to 1/2 cup to top the pasta)


  • 1/4 to 1/2 cup shredded Sharp Cheddar cheese
  • 1/4 to 1/2 cup shredded Parmesan cheese

BREAD CRUMB TOPPING (halve the amount if you don’t want a lot of topping)

  • 1 1/2 Tablespoons butter, melted
  • 1/2 cup plain dry bread crumbs
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon garlic powder

Preheat oven to 400˚F. Grease or spray a 9 x 9″ baking dish.

In large bowl, combine melted butter, onion and garlic powders, and Italian Seasoning; blend well. Add in the cooked and drained pasta and thawed vegetables, and toss them in the melted butter/seasoning mixture until pasta and veggies are coated.

In a medium bowl, mix together milk and condensed soup (undiluted), blending well.  Add in the Cheddar cheese and Parmesan cheese, blending well. Blend this soup/cheese mixture into the pasta and veggie mixture, and blend everything together well. Then spread into the prepared 9 x 9-inch baking dish. Sprinkle Cheddar and Parmesan cheeses evenly over top of pasta.

In small bowl, combine the ingredients for the bread crumb topping–melted butter, bread crumbs, Italian seasoning and garlic powder. Sprinkle evenly over the pasta and cheeses.

Bake at 400˚F for 20 minutes (crumbs will be browned). Remove from oven and serve.


Some of the crumbs brown quite a bit, but that’s OK-if you want to keep them from browning that much, cover with foil the last 5 minutes of baking.

Are you a fan of cheese and pasta? What’s your favorite summer pasta dish?