Sweet and Sour Chicken

I have tried a couple different sweet and sour chicken recipes and this is by far the best!  So yummy!!!

 

Yields 4 - 6 servings

 

Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Ingredients

Chicken:
• 3-4 boneless, skinless chicken breasts (about 2 pounds)
• Salt and pepper
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup canola, vegetable or coconut oil
Sauce:
• 3/4 cup granulated sugar
• 4 tablespoons ketchup
• 1/2 cup apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt

Directions

1. Preheat the oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

2.5

http://www.melskitchencafe.com/sweet-and-sour-chicken-updated/

Printed from Mel\'s Kitchen Cafe (www.melskitchencafe.com)

Recipe Source: Mel’s Kitchen Cafe original recipe

Chicken and asparagus pasta

Here is another pinterest find, it was sooo good!! I paired it with my french baguettes and it was the perfect meal! :) I will definitely be adding this to my rotation!

Ingredients

• 1 12 oz box Bow Tie pasta
• 2 cups cooked chicken, chopped
• 1 bunch asparagus ends trimmed
• 1/2 cup chicken broth
• 1/2 cup reserved pasta water
• 1 TB olive oil
• 2 heaping TB minced garlic
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1 tsp. dried basil
• 1 tsp. dried oregano
• red pepper flakes pinch of
• (I added mushrooms to the recipe)
• 4 oz cream cheese
• 1/4 cup half n half
• 1/4 cup shredded parmesan cheese
• salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat and saute your chicken for approx 20-30 minutes.
2. Cook pasta according to directions on the package. In the last 5 minutes of cooking, add the asparagus to the water. Drain and set aside while reserving a cup of the pasta water.
3. Once chicken is cooked add minced garlic, onion powder, garlic powder, basil, oregano and red pepper flakes to the skillet. (I added the mushrooms here and sauteed them for 5 minutes).
   
   
4. To your skillet combine the broth (I used bouillon base and water), half & half, cream cheese and half of your Parmesan.
5. Add pasta and asparagus to your skillet and stir until well combined. If pasta seems too dry, add reserved cooking water a little bit at a time. Stir over med heat until desired consistency. Add salt, pepper and extra Parmesan to taste

Asian sesame chicken

Cook 4-5 chicken breasts in crockpot on high for about 3 hours.
Shred chicken, drain juices and return chicken to crockpot.

Mix
8oz. Kraft Asian Sesame Dressing
1 packet Lipton onion soup
1/3 cup apricot preserves

Pour over chicken and store.  Cook for 30 minutes on high.
Serve over hot rice and top with sesame seeds and green onions!

Potato and Corn Chowder

I made this soup for pumpkin carving and some of you asked for it, so here it is:)  Had it tonight with the baguette bread...YUM!

8-10 potatoes depending on size
1 onion
1-2 stalks of celery
4-5 cups of chicken broth (or bouillon and water)
1/2-1 cup frozen corn (I usually add this toward the end so it doesn't get too cooked)

Put it in a pot and boil until veggies are tender.

Roux
4 T butter
6 T flour

Melt butter in a separate saucepan, add flour and cook for 1-2 minutes. Add 1 cup of heavy cream to roux. When all mixed in and thickened, add to the veggies. Cook til thickened and bubbly. Season with salt (1 tsp) and pepper to taste. Eat:)

Chicken Cordon Blue

I found this on Pinterest and made this last night and it was SO GOOD! And easy!!! Trust me! The sauce was delicious too:)

Ingredients:
Chicken:
2 Chicken Breasts (About 7 Oz. Each.)
4 Thin Slices Deli Ham (About 4 Oz. Total)
4 Slices Slim Cut Swiss Cheese
1/4 C. Whole Wheat Bread Crumbs (I used half Italian Bread Crumbs and half Panko)
2 Tbsp. Reduced Fat Parmesan Cheese, Grated
1 Tbsp. Light Butter, Melted

Parmesan-Dijon Cream Sauce:
1 Tbsp. Light Butter
1 Tbsp. Whole Wheat White Flour (I used white)
1/2 C. Fat Free Milk
1/2 Tsp. Sodium Free Instant Chicken
1/2 Tbsp. Dijon Mustard
1/4 C. Reduced Fat Parmesan Cheese, Grated
Salt & Pepper to Taste

Garnish:
Parsley

Directions:
Preheat the oven to 350 degrees F. and line a baking sheet with foil. Set aside.

Pound out the chicken breasts till thin (we only used 2 breasts for our whole family and it was enough!) cut each breast into how many pieces you want. put them on a pan, layer with slice of ham and Swiss cheese, then add the crumb topping. Bake 30-45 minutes. Or till done. Meanwhile make the sauce to go on top!

While the chicken is cooking, make your parmesan-dijon cream sauce!

In a small pot melt the butter.

Add in the flour and cook for a minute or two over medium-low heat to make a roux.

Slowly add in the miilk, stirring constantly. Then add in the instant chicken.

Stir constantly until the mixture begins to thicken. I actually need more milk than it called for so it wasn't so thick.

Once the sauce is bubbling and thickened, remove from heat and add in the dijon and parmesan cheese. Stir until the cheese is melted and the sauce is smooth.Season with salt and pepper. 

I served this with mashed potatoes (with the dijon-gravy on top), banana squash (thanks Patti ;), and green beans. Yummy, yummy dinner!!!

Easy Chicken Parmesan!

I was searching for a fast and easy Chicken Parmesan recipe when I came across one similar to this one! I of course made it my own by adding heavy cream but if you're looking for something a little more healthy, just leave out the cream!

3-4 boneless skinless chicken breasts
1 jar of your favorite spaghetti sauce
your favorite kind of cheese. (I usually use colby jack or mozzarella)
Heavy cream
salt and pepper to taste 

Place chicken in baking dish and pour the spaghetti sauce on top. Make sure the chicken is completely covered in sauce.
Drizzle how ever much cream you want over chicken and sauce
Sprinkle cheese on top
Bake at 375 for about 45 minutes to an hour!
Serve with your favorite kind of pasta

Seriously so easy!!!

Honey Lime Chicken Enchiladas

Made these for dinner tonight and they are a family favorite! They are so good and come from one of my favorite blogs Favorite Family Recipes. 

Ingredients

• 1 small, onion, peeled & diced (use a sweet onion if you can find it)
• 3 chicken breast halves
• 1/2 c. chicken broth
• 1 Tbsp. chili powder
• 1 tsp. garlic, minced (2-3 cloves)
• salt & pepper (to taste)
• 6 tablespoons honey
• 5 tablespoons lime juice (1 large lime)
• 8-10 flour tortillas
• 1 lb. Monterey jack cheese, shredded
• 16 ounces green enchilada sauce (we like Las Palmas brand, but any brand is great)
• 1/2 c. heavy cream

Instructions

• Saute onion in a little butter until it becomes transparent and soft. In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did about an hour). While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.
• *If you don't have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.

Creamy pesto pasta

We had this for dinner tonight and not only is it SO easy but it is SO good! We had my parents over and they loved it! I got this recipe from my awesome neighbor Leilani and have made it a few times! It's a hit every time!

1 box pasta (I use Penne)

1 16 oz Alfredo sauce 

1/3 C pesto sauce (I usually add a tad more than 1/3 cup cause I like pesto)

1 C cooked and shredded chicken breast. You can also use a rotisserie chicken. (I like to boil and shred a bunch of chicken at once and freeze it in bags. That way I just pull it out, let it thaw and throw it in.)

1 red pepper chopped 

1/2 green pepper chopped (the original recipe only called for a red pepper but I add green cause it's pretty and I like peppers)

shredded or grated Parmesan cheese

Boil and drain noodles and pour in baking dish

mix alfredo sauce, pesto, cooked chicken, and chopped peppers in bowl

pour mixture over pasta and mix altogether

sprinkle shredded Parmesan cheese on top (just however much you want)

cover with foil and bake at 325 for about 20-30 minutes

Serve with salad and garlic bread! =)

Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

Stole this one from Mel's kitchen café.  Made them the other day and they were a big hit.  And super EASY!

Ingredients

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup cilantro, chopped
• juice of 1 lime
• 1/2 tablespooon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (combination of Monterey jack and sharp cheddar)
• sour cream
• 6 burrito-sized flour tortillas

Directions

Mix rice together with chili powder, cumin and garlic salt.  Add remaining ingredients except for cheese and sour cream.  Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla (Optional:  dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center).  Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.  Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.  Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side.  Cooking them seam-side down first helps seal the long edge so they don't fall apart.  Transfer to a plate and repeat with remaining wraps.  Serve warm.

Creamy Confetti Chicken Pasta

Since my girl Keri loves herself some pasta, I had to load up my favorite pasta recipe.  I like this one because a lot of times I just use the veggies I have on hand and every time it tastes yummy.  My kids like it and I can usually trick them into eating their vegetables in this dish.  Hope you like it!

Creamy Confetti Chicken Pasta
Found on http://bakecakery.com/2011/04/13/confetti-chicken-pasta-recipe/ (blue commentary by author)

Veggies and Pasta:
Ingredients
16 oz. of Whole Wheat Penne Pasta (always cook al dente in salt water according to pkg directions)
2 tbsp. olive oil, divided
2 Boneless Skinless Chicken Breasts, cut in 1″ cubes
¼ tsp. salt
¼ tsp. pepper
½ c. Onion, diced
2 cloves Garlic, minced
1 Yellow Bell Pepper, long thin slices (mom uses red, yellow and orange…)
1 c. Broccoli florets
1 c. Asparagus, chopped in 1″ pieces
1 c. Grape tomatoes

Directions

Cook your pasta and let it drain.  (tip: I always add a bit of olive oil to my pasta water during cooking so the noodles don’t stick together). Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.

Add the remaining olive oil and begin sauteing the onions for 2 min. Add in the garlic and bell pepper and saute another 2 mins. Then toss in any other woody veggies  (broccoli, asparagus) saving the tomatoes until the very end.

When everything is cooked, combine the veggies with the chicken in your big bowl. (I’m all about reducing dishes here) Now its time for the sauce!

Sauce:
Ingredients
2 tbsp. butter
2 tbsp. flour (I used whole wheat)
2 c. half & half [KERI - I'm sure you could use heavy whipping cream here! :) ]
1/4 tsp. of red pepper flakes
1 c. Parmesan cheese (mom uses Feta)

Directions 
In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes.  (We are making a roux)
Slowly add in the half and half while stirring to prevent any clumps from forming.  Sprinkle in the red pepper flakes and allow to simmer until you see boiling action.  Stir periodically.
When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melty (yes that’s a technical term).
To assemble everything I like to add the pasta first so it gets nice and coated with sauce and then pour the rest of the goodies in. (see photo above). This makes enough for 4 people (or two if you want lunch the next day!)

Parmesan Chicken Sticks

Ladies.  These are so yummy.  My kids love them because they are "on a stick" and they have the feel of chicken nuggets but they are super flavorful and yummy.  So, we don't feel like we are eating "kid food" for dinner.  I like to serve them with a salad and pasta or mashed potatoes on the side.  Super yummy.  Hope your family likes it too.  Did I mention they are fast too?

Parmesan Chicken Sticks
Found in Barefoot Contessa's Family Style Cook Book

Ingredients

1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
Unsalted butter
Good olive oil
Bamboo skewers (6 to 10 inches long) or ice-cream sticks

Directions 

Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.

Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-sticks-recipe/index.html?oc=linkback

Cashew Chicken

Sauce
1/3 cup chicken broth
1 tbsp cornstarch
3 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp red pepper sauce

2 tbsp vegetable or olive oil
1 lb. chicken- cut into pieces
1 green bell pepper, cut into 3/4 in. pieces
1/2 white onion
1 can water chestnuts, drained
2/3 cup cashews

2 cups cooked rice

Heat wok over high heat, add 1 tbsp oil to coat pan. Add chicken into wok and cook until not pink. Take chicken out.
Put other tbsp oil into wok and add pepper, onion, and water chestnuts. Cook 2 minutes.
Mix chicken broth, cornstarch, soy sauce, ginger, and red pepper sauce together and add to pepper mixture. (I like it a little saucier, so I double the sauce.)  Add chicken and cashews. Serve over rice.

Chicken Fried Rice

This is one of my family's favorite meals, even my kids love it!

2 chicken breasts- cut into bite sized pieces
3 scrambled eggs (my family loves the eggs, so I usually do 5)
2 carrots- finely grated
1/2 white onion- finely chopped
3/4 cup frozen peas (I ususally do 1-2 stalks of  pre-cooked celery instead- just preference)
1/2 cup butter
1 clove garlic or 1 tsp. garlic powder
Soy sauce to taste
2 cups rice

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking.
In a large frying pan, cook chicken in small amount of olive oil, add carrots and onions and saute until clear.
Add frozen peas and cook until soft. (Or just add pre-cooked celery).
In a separate pan cook rice and then add to the mixture.
In another pan, scramble the eggs, chop finely and add to mixture.
Melt 1/2 cup butter, add garlic to butter, stir, and add to mixture. Mix together well, add soy sauce to taste and enjoy.

Italian Vegetable Soup (like Minestrone)

This soup is one of my favorites and pretty healthy too!

15 oz. tomato sauce
1 lb. ground beef
1 cup onion (I'm not a huge onion fan, so I usually just shake in some dry ones for flavor)
1 cup celery- chopped. (I pre-cook this in my microwave steamer for 3-5 min)
1 cup sliced carrots
1 cup zucchini-sliced
1/2 tsp. minced garlic
1 large can stewed tomatoes
1 small can stewed tomatoes- for those of you that bottle tomatoes, you can use one quart instead of a large and small can.
1 can kidney beans
2 cups water (I usually double the water, just to get the desired consistency.)
5 tsp. beef bouillon
1 tbsp. parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
2 cups chopped cabbage (I just buy a bag of coleslaw in the bagged salad section)
3/4 cup macaroni or shell pasta

Cook ground beef and set aside.
Add all ingredients except ground beef and pasta. Bring to a boil, then simmer. Add cooked ground beef and pasta. Cook until pasta is cooked. Garnish with Parmesan cheese.

Crockpot Chicken Tacos

These are also a Pinterest find and they are just about as easy as it gets! These are the chicken tacos I made for Bunko as well.

Recipe from Tasty Kitchen
Serves: ~12 people

1 1oz Envelope Taco Seasoning (any brand, recipe suggests Old El Paso)
6 Boneless, Skinless Chicken Breasts, thawed (I think I usually do 3 large breasts).
1 16oz jar Salsa (any brand, recipe suggests Newman's Own or Pace)

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

One of the greatest things I've learned on Pinterest is that you can shred chicken with your Kitchen Aid mixer! Just put the cooked chicken in the mixing bowl and turn the mixer on until the chicken is all shredded. Takes like 30 seconds, it's awesome!

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. 

Shredded Beef Tacos

I found this recipe on Pinterest from http://www.cookingclassy.com/2012/01/shredded-beef-tacos/, and they were super yummy and easy. These are the beef tacos I made for Bunko, for those that were there.

Shredded Beef Tacos

Ingredients

• 1 (2.5 lb) chuck roast
• 1 (14 oz) can beef broth
• 1 1/2 Tbsp chili powder
• 1/2 Tbsp cumin
• 1/2 Tbsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp freshly cracked black pepper
• Juice of 1 lime
Serve with
• Warmed corn tortillas or warmed fresh flour tortillas*
• Green or Iceburg lettuce, chopped
• Monterrey Jack or Cheddar cheese, shredded
• Guacamole or diced avocados
• Sour cream
• Fresh salsa
• Cilantro
• Freshly squeezed lime juice
• Hot sauce

Directions

• In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

I found this recipe on www.skinnytaste.com.  They are delicious and healthy.  I serve them over asian noodles and stir-fried veggies.  I make extra sauce to season the noodles and veggies too.

Meatball Ingredients:

1/4 c panko crumbs
1 1/4 lbs. lean ground turkey
1 egg
1 T minced ginger (I grate mine)
1 clove garlic, minced
1/2 t salt
1/4 c chopped cilantro
3 scallions, chopped
1 T low sodium soy sauce
2 t sesame oil

Dipping Sauce:
4 T low sodium soy sauce
2 t sesame oil
2 T lime juice
2 T water
1 T chopped scallion

Preheat oven to 500*.  

Mix meatball ingredients until well-combined.  Shape 1/4 cup of mixture into a ball and place on cookie sheet (I line mine with tin foil to make clean-up easy).  Repeat with remaining mixture.  Bake until cooked through, about 15 minutes (keep and eye on them, they may not take that long).

Mix dipping sauce ingredients and spoon over meatballs.  

Dijon Chicken Linguine with Mushrooms and Toasted Almonds

I found this recipe one day while perusing Pinterest and I am so glad I did.  Really delicious!  It is my go-to recipe for when company is coming and I want to impress.  I copied it from www.rockrecipes.blogspot.com.

Serves 4

Package of linguini, cooked
4 boneless, skinless chicken breasts
1 cup mushrooms
3 T olive oil
4 cloves minced garlic
salt and pepper to season
1/2 c toasted, slivered almonds

Heat olive oil in a large frying pan over medium low heat.  Add chicken breasts, garlic, season with salt and pepper, and continue to fry the chicken until completely cooked.

Remove chicken from pan and hold in warm oven (I just keep mine on the counter but cover it with aluminum foil)

Add to the pan:
4 oz white wine

Simmer until volume is reduced by half. Then add:
2 c whipping cream
3 T dijon mustard
Salt and pepper to season

On each plate, place noodles, chicken, sauce, and top with toasted almonds slivers. Yum!

Noodles and Company Garden Pesto Saute

I love Noodles and Company!  I was thrilled to find this recipe online so that I could create it at home.

1 1/4 lbs cooked penne pasta
1 c diced chicken
Corn
1/2 c mushroom slices
1/2 c chopped red onion
2 T oil
2-4 T white wine (optional)
1/3 c chicken broth
3-4 T lemon juice
5-8 T your favorite pesto sauce (I like Costco's.  I keep it in the freezer)
3 big handfuls fresh spinach
Garnish to your liking with pecans, feta cheese, and lemon wedges

Preparation:

Heat a large pan over medium-high heat.   Add oil.
Cook chicken and sauté the corn, mushrooms, and onion.
Add the cooked noodles to the pan and mix with vegetables and chicken.
Pour wine into the pan and swirl around until it cooks off almost completely.
Pour broth into the pan and swirl around until it cooks off about half-way.  Turn the heat off.
Add lemon juice and pesto, tossing ingredients until they are coated.
Mix ingredients with fresh spinach and portion into servings.

Easy Baked Ziti!

I keep these ingredients on hand at all times because this is such an easy go-to recipe.
1 box of penne pasta
1 can of beratelli Alfredo sauce (must be beratelli)
1 can of beratelli marinara sauce(must be beratelli brand)
 2 cups Mozzarella cheese
Shredded parmesan cheese

Preheat oven to 375.
Boil noodles until almost soft. Drain noodles and put noddles in a 9x13 sprayed pan. In a separate bowl, mix two sauces together. Pour sauce mixture over noodles that are in the pan. (Don't stir, just make sure noodles are covered).
Sprinkle 2 cups of cheese on top. Once again, don't stir.
Bake for 20-25 minutes uncovered.
Sprinkle Parmesan cheese on top right before eating.
Serve with salad.