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Shrimp Pasta Bake Recipe

We love seafood at our house and the kids will lick the plate clean if I serve anything with shrimp in it! I’ve collected quite an array of shrimp recipes over the years just for that reason. The one I’m sharing today is amazing. It makes a bunch but we rarely have leftovers- the kids ask for seconds and sometimes thirds of this dinner! It’s another one that’s great for those days when you are short on time. It’s quick to throw together!

Shrimp Pasta Bake

Ingredients:

  • 1 lb frozen, cooked shrimp, thawed
  • 1 box penne pasta, cooked
  • 1 jar (15oz) Alfredo sauce
  • 1 jar (24oz) Marinara sauce
  • 2 cups shredded Mozzarella cheese
  • 1 cup shredded Parmesan cheese
 
1. Mix Alfredo and Marinara sauce together in baking dish.
2. Add Mozzarella cheese and combine together.
3. Add shrimp and stir to coat.

4. Pour in cooked penne noodles and gently combine together.
5. Bake at 350 for 20 minutes.
6. Remove from oven, sprinkle with Parmesan cheese and continue cooking for 5-10 minutes.

Doesn’t that look fantastic? I love the creamy deliciousness of the Alfredo sauce mixed with the Marinara sauce. Matt says it tastes like a super creamy Vodka sauce. You can also substitute chicken if your family does not like shrimp. I’ve done it that way too and the dinner was just as delicious!



Pesto Ranch Chicken Pasta Recipe

This dinner is one of my favorite go-to’s whenever I am short on time. I keep all the ingredients on hand to throw together in a hurry! If you only have 20 minutes to get dinner on the table, this is the dinner to make! The kids love it and I love that it’s a one-dish dinner so I don’t have to worry about making additional sides or veggies.

Pesto Ranch Chicken Pasta

Ingredients:

  • 2 cups cooked, chopped chicken
  • 1 box penne noodles, cooked
  • 3/4 cup ranch dressing
  • 1/2 cup prepared pesto sauce
  • 1 can asparagus tips
  • 2 cups shredded Mozzarella cheese

1. In greased baking dish, combine together ranch dressing, pesto sauce and asparagus tips.
2. Add chopped chicken and cooked penne noodles; gently mix together.
3. Top with mozzarella cheese.
4. Broil on High for 2-4 minutes until cheese melts and starts to brown.

See, how easy is that? Plus the flavors are out of this world amazing! You can adjust the amounts of ranch dressing and pesto sauce according to your family’s tastes. 


Lemon Shrimp Linguine Recipe

We are a family who loves our seafood and shrimp is a favorite! This recipe is one of my go-to’s that we eat at least twice a month! I always serve it with a veggie and some garlic bread. The kids have been known to actually lick their plates clean because the sauce is so yummy!

 

Lemon Shrimp Linguine

 

 

 

Ingredients:

  • 1 lb frozen shrimp, thawed
  • 1 stick butter, melted
  • 4 T lemon juice
  • 1 packet Zesty Italian dry seasoning
  • 1 box linguine noodles, cooked
 
 
 
 
 
 
 
1. Mix melted butter and lemon juice in baking dish.
2. Lay thawed shrimp on top of mixture.
3. Sprinkle dry Italian seasoning on top of shrimp.
4. Bake at 350 for 20 minutes and serve over cooked linguine noodles.
 
 
 

 

 

This recipe is so easy! I use the small salad shrimp because the kids love them and I also used Fettuccine noodles instead of linguine because I grabbed the wrong box at the grocery store. Whoops. It didn’t matter, this dish is so delicious!

 

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Easy Meatball Bake Recipe

I’m taking a break from making desserts for awhile, you can thank my ever expanding waistline for the impromptu break. Since Fall is coming and school has started back I thought it would be a great time to share some of my go-to weeknight dinners. Our family is so busy once school starts back and I’ve accumulated a great list of fast dinners and crockpot meals to help make sure we’re not picking up fast food every other day during the week. Last week I shared my Cheesy Chicken Pot Pie. This week I’m sharing a Layered Meatball Bake that the whole family enjoys. I serve it with a side of veggies and call it a night.

Easy Meatball Bake

Ingredients:

  • 1 bag frozen meatballs
  • 1 can cream of mushroom soup
  • 1/4 cup milk
  • 1 pkg chicken flavored stuffing
  • 1 cup shredded cheddar cheese

1. Prepare stuffing as directed on package; set aside.
2. Combine soup and milk in bottom of baking dish.
3. Add meatballs and stir to combine.
4. Sprinkle with cheese.
5. Top with prepared stuffing.
6. Bake at 400 for 25 minutes.

Everyone enjoys this meal and it take minutes to toss it together. It makes a great choice for those nights when I have to throw something together fast.



What’s for Dinner: Weekly Menu

Monday– Crockpot Salsa Chicken

Tuesday– Layered Meatball Bake, Corn

Wednesday– Leftovers

ThursdayCheesy Chicken Pot-Pie

Friday– Pizza Night

Saturday– Tacos

Sunday– FFY (Fend For Yourself)

Crockpot Salsa Chicken

3 frozen chicken breasts
1 can cream of chicken soup
1 cup salsa
1 pkt taco seasoning
1 cup sour cream
2 cups shredded cheddar cheese
1 pkg flour tortillas

Put chicken, soup and salsa in crockpot. Sprinkle taco seasoning over everything. Cook on low for 6 hours. Before serving, shred chicken and return to crockpot. Add sour cream and heat until combined. Serve in tortillas with cheese.

Layered Meatball Bake

1 bag frozen meatballs
1 can cream of mushroom soup
1/4 cup milk
1 pkg chicken flavored stuffing
1 cup shredded cheddar cheese

Prepare stuffing as directed on package for Light Prep; set aside. Combine soup and milk in baking dish. Stir in meatballs and sprinkle with cheese. Top with prepared stuffing. Bake at 400 for 20-25 minutes.

Shared with Menu Plan Monday.