Spicy Sausage and Spinach Stuffed Shells

Spicy Sausage and Spinach Stuffed Shells

CopyCat Buca di Beppo Restaurant Recipe

Makes 2 full 11" Casserole dishes [ 2 full boxes of jumbo shells]- [feeds 8-10]

1 box of large pasta shells

1 pound Italian sausage
1 (32 oz.) carton of Ricotta cheese
1.5 tsp dried basil
12 ounces frozen spinach with the water squeezed out
5 cloves garlic minced [1.5 tsp garlic powder]
3 cups Italian blend shredded cheese
1 tablespoon crushed red pepper

2 quarts of your favorite pasta sauce-- or my Traditional Italian Marinara Sauce [like they serve it with at the restaurant]

Preheat the oven to 375 degrees.
Bring a large saucepan of salted water to boil. Add the shells and cook for 15 minutes. The shells will not be done completely. Drain the shells and run cold water over them.

Put a large frying pan over medium heat, add the sausage and crushed red peppers (depending how spicy you want it you can use as little or as much red pepper as you desire) and cook sausage thoroughly, breaking into very small pieces.
In a large bowl combine the ricotta cheese the shredded Italian cheese blend, garlic, basil and spinach then mix well. Add cooked [and drained] 1 pound Italian sausage with 1/2 tablespoon crushed red pepper already added.

Place 1 cup cup of pasta sauce into a greased 9x13 inch baking dish. With a spoon coat the bottom of the pan with the pasta sauce.
Take each pasta shell individually and stuff with the cheese mixture, it will take about 3 to 4 tablespoons of the mixture for each shell. Lay the shells into the pan coated with sauce, open side up. Continue until the baking dish if full. Pour what remains of the first quart of pasta sauce over the top of the shells. You will have enough ingredients to fill another pan so repeat the above steps.
Cover baking dish in foil and place into the oven. Bake for 30 minutes.

Chicken Parmesan Soup

(4-6 servings)

1 large onion, chopped

3 cloves garlic, minced

24 oz diced tomatoes

8 oz tomato sauce

1 tsp salt

1/2 tsp ground black pepper

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp dried basil

1/8 tsp red pepper flakes optional

4 C chicken broth

2 bay leaves

8 oz. penne [small pasta of choice

1/2-3/4  lb. cooked chicken breast

3/4 cup grated Parmesan

*Optional*: 1 cup zucchini diced

Topping: shredded mozzarella, seasoned croutons

In a large pot over medium-hi heat, heat chicken broth, add chicken, onion, garlic, seasonings --bring to boil and lower heat to medium--and cook 30 minutes on medium-medium low temp stirring occasionally. Remove chicken, cool in ice water for 10 minutes [or until easily handled], shred and return to pot.

While chicken is cooling: Stir in tomato paste and diced tomatoes. Simmer 10 minutes then add pasta and simmer additional 10 minutes.
Add Parmesan let cheese melt, then ladle into bowls. Add croutons and Mozzarella then serve.

Fresh Tomato Shrimp Pasta

Serves 4

INGREDIENTS:

8 ounces dry pasta of choice [cooked al dente’]

3 cloves garlic

1/2 onion, diced

2 tablespoons olive oil

2 TB butter

1/4 cup red wine of choice

4 medium tomatoes, chopped

salt and pepper to taste

1 cup spinach leaves [optional- *because really 1 cup of fresh spinach equals about 2 bites per serving, so it's mostly for color]

1 pound cooked shrimp - peeled

and deveined

8 ounces fresh mozzarella or parmesan cheese, grated- *I use twice this, or 2 cups*

DIRECTIONS:

1.

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook according to box directions. Drain.

2.

In large skillet, add butter and olive olive, heat on medium-high until butter is mended, add onion and garlic to the pan. stir well. cook about 4 minutes stirring often, until onion is clear. Add wine.  cook, stirring often about 2 minutes. Add diced tomatoes, salt and pepper. Simmer for about 3-5 minutes, stirring occasionally.

3.

Mix in spinach until it wilts [1 minute], then stir in the shrimp. Cook until shrimp are pink [ 2-3 minutes]. Toss with pasta in a large serving bowl, and mix in mozzarella or parmesan cheese.

*Garnish with chopped fresh basil if desired.*

Creole Shrimp Scampi

Makes 3 or 4 servings

1 lb. large shrimp, peeled and deveined

4 TBSP butter, sliced 

1/4 cup olive oil

1/4 cup dry white wine

4 garlic cloves, minced 

Juice of 1/2 lemon [1 TBSP]
1/2 cup green onions, sliced 

1/2 cup fresh parsley, chopped [1 TBSP dried]

2 tsp. Cajun seasoning  [http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1 ]

1 can diced tomatoes, drained

1/2 cup grated Parmesan cheese  [I use more like 1 full cup]

1/2 lb  pasta of choice- cooked according to package directions.

Season shrimp with Cajun seasoning. In large skillet on medium heat, add olive oil, butter  and wine, bring to simmer, add garlic. Saute the garlic for 5 minutes. Add the tomatoes, lemon juice, parsley, green onion and cook on medium heat for 6-8 minutes, stirring frequently. Add in shrimp, and toss until shrimp turn pink [about 3 or 4 minutes.] 

Top everything with Parmesan cheese, then simmer until cheese melts. Covering during the final stage helps cheese melt, but isn't necessary.

Serve over cooked pasta.

Sooo good!

Pesto Chicken Stuffed Shells with Alfredo Sauce

Pesto Chicken Stuffed Shells

serves 5-6 adults
Makes about 20-30 jumbo pasta shells

Filling:
1 can petite diced tomatoes [drained]
2 cups grated mozzarella [Italian blend] cheese
15 oz ricotta or cottage cheese

1 egg

1/2 cup prepared pesto (homemade** or store bought)
1.5 cups shredded cooked chicken

Alfredo sauce:
1/2 stick butter
2 cups half and half 
1/2-2/3 cup grated [powdered] Parmesan cheese 
1 tsp salt [ or I really like Adobo seasoning --made up of salt, pepper, garlic powder and Turmeric]
1/8 teaspoon ground black pepper
1 teaspoon garlic powder

Directions
Melt butter and cream in a medium, non-stick saucepan over medium heat. Add salt, pepper, and parmesan cheese, stirring frequently until cheese is melted, then add lemon juice and garlic powder and whisk until smooth. Cover and remove from heat when sauce reaches desired consistency.

**Homemade Pesto:
* 3 cloves minced garlic [1 tsp garlic powder]
* 3 TB olive oil
*1 TBSP balsamic vinegar
* 3 tablespoon dried basil - or 2 cups freshly picked young basil leaves
* 1/2 teaspoon salt
* ground black pepper to taste

*optional--add in* 1.5 cups chopped Spinach or Kale [frozen, thawed and squeezed out thoroughly]

    **if adding spinach or kale: also add 1/2 tsp salt, dash of red pepper flakes and 1 TBSP lemon juice**

1] Cook shells according to box directions, and rinse with cold water.
2] In a large bowl, combine ingredients [NOT SAUCE]. I use my hands, but a large spoon would work too.
3]Fill the pasta shells with the filling and place in a baking dish.
4]Pour Alfredo sauce over filled shells.
5]Sprinkle with Paprika for color.

I used a 9x11 glass casserole dish [sprayed with non-stick cooking spray].

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and lightly golden.

Baked Pasta Romana with Pan-Seared Chicken

Layers of steamed Spinach and pasta in a bubbling Romano-Asiago cheese sauce, topped with garlic pan-seared chicken

So, I just went to Olive Garden yesterday and tried their new Baked Pasta Romana with Chicken and this is my recipe for the same at home at considerably less than $13 a plate. Enjoy!

Serves 4

Sauce:

2 cups Italian Cheese blend: Mine contained: Asiago, Parmesan, Romano, and Mozzarella

2.5 cups milk

2 TB butter
3 tb flour

1 tsp salt

2 tsp garlic powder

black pepper to taste

1/2 cup powdered Parmesan Cheese

2 chicken breasts pounded flat [about 1/2 thick] and cut into about 2X2 inch pieces
1/2 box favorite pasta [I used 10 Lasagna noodles for mine]

1/2 bag of baby spinach 

1 large tomato diced

Chicken coating:

 1 cup flour

 2 tsp garlic powder

 1 tsp salt

1. To make sauce: In microwave safe bowl add milk, and flour [whisk together until flour is well incorporated] then add: butter, salt, and pepper. Heat on high for 4 minutes [not until boiling, but still very hot.  Whisk, then add Shredded cheese, stir well and heat another minute until all cheese is melted. Stir to combine thoroughly.
2. While cheese sauce is heating, cook pasta according to package directions.
3. Put pasta together in greased pan like you would a traditional lasagna— Sauce, noodles, sauce, spinach leaves, noodles, sauce, spinach, pasta topped with cheese sauce last. Cover with foil and bake for 25-30 minutes at 350 F degrees.
4. While pasta is baking, dredge flattened [ I hammered mine until about 1/2 inch thick], quartered, chicken pieces in flour mixture.
5. Heat 2 or 3 TB olive [or coconut] oil in large skillet over med-hi [my dial was at between7 and 8] heat. Add chicken in one layer and cook for 3 minutes. Turn pieces over and reduce heat to medium and cook about 3 more minutes until juices run clear.
6. Set chicken aside on plate and keep heated.
7. Serve baked pasta topped with pan-seared chicken and garnish generously with diced tomato.

Pan Seared Lemon Tilapia over Spinach Parmesan Pasta

Servings: 4

INGREDIENTS:

1/2 pound pasta of choice 1.5 cups thawed frozen spinach  4 tilapia fillets For the Fish: 2 TB light Olive oil 2 tablespoons lemon juice 1/2 tsp dried thyme 1/2 tsp dried oregano sprinkling of garlic powder salt and ground black pepper [to taste] *paprika for garnish* For the pasta: 2- 4 TB butter, or margarine 1.5 cups freshly grated Parmesan cheese [from block] 1 tsp chicken bouillon granules 1 tsp garlic powder 1/2 tsp thyme 1/3 cup powdered parmesan, or 3 tb flour [for thickening] 1.5 cups milk Prep the Spinach: To 1.5 cups of thawed spinach I added: 1/2 tsp salt  1 TB lemon juice 1/2 tsp powdered onion, or 1 TB dried, minced

DIRECTIONS:

	Cook pasta in a large sauce pot as directed, drain. Return to sauce pan. For sauce: I use a medium microwave safe bowl,  but you can use a medium sauce pan over medium heat too. Add 2 TB Butter, milk and flour or powdered parmesan cheese, and salt or chicken bouillon. Heat for 2-3 minutes in microwave unti; hot but not boiling. Add freshly grated parmesan. Stir well and heat additional 1 or 2 minutes. Stir until smooth and thoroughly combined. Add to cooked, drained pasta. Stir well.
	Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, thyme, salt, garlic, paprika, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 3 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside. Put spinach in microwave safe bowl and heat until thawed. Once completely thawed , don't drain, just add, onion powder, salt, and Italian seasoning then stir to incorporate.
	Divide the spinach between plates, cover with pasta and sauce, then top with a tilapia fillet.

Skillet Veggie [sorta] Lasagna

*Serves 6

2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes [I used petite]
1 8 oz. can tomato sauce
1 cup water [depending how saucy you like your sauce]
10 curly-edged no bake lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
Spinach- 1 cup frozen or 2 cups fresh baby spinach
1 tsp: basil [or marjoram] , thyme, and salt
2 tsp dried oregano
12 oz. ricotta cheese [ I used cottage cheese]
1 cup freshly grated Parmesan cheese
1 cup sliced Mozzerella

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato sauce, tomato juice and water mixture, herbs, and salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.

**Stir in veggies,  cook, stirring now and then, until noodles and squash are tender, about 10 minutes. Add half of the ricotta or cottage cheese and Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta or cottage cheese over the noodles, and sprinkle with Mozzarella cheese. Cover [if you have one] until all cheese is melted.

**Ok, ok, I have to confess, my children are P-I-C-K-Y, so I cooked all of the veggies except the can of petite diced tomatoes in a separate skillet.
...AND my husband prefers a bit of meat with his dinner, so I added 2 links of Johnsonville mild Italian sausage [In the end, I would have preferred it without, but that's just me] , cooked in water and well drained, to the veggies.  I separated out the kids' portion, then added the veggies to my husband and I's 2/3s.— thus the [sorta] in the recipe title.
My  prep looked more like this...

I added sliced mozzarella to each skillet.

Shrimp Fra Diavolo

Ingredients

1/2 box spaghetti, angel hair, or linguine Pasta

3 TBSP extra virgin olive oil

3 cloves of garlic, lightly crushed

1 medium onion, diced

3 TBSP fresh parsley

1 tsp dried basil, or 3 TBSP fresh, chopped

1 lb fresh shrimp, peeled

1 cup white wine

Coarsely ground black pepper, to taste

 1 tsp sea salt

1/2 tsp dried oregano

1 (14.5oz) can diced tomatoes

crushed red pepper flakes, to taste

garnish with plenty of freshly grated Parmesan

  

Procedure

1. Heat a large skillet on medium high heat and add the oil and the garlic.
2. As soon as the garlic turns a light golden brown, add the white wine, salt, tomato, a teaspoon of parsley, basil, and pepper to taste. When sauce is well blended, toss in all of the thoroughly washed shrimp and simmer all together for 10 minutes. 
3. Cook pasta while sauce is simmering.
4. Finally, add cooked pasta to sauce and toss until well coated, or serve sauce and shrimp over cooked pasta.

Broccoli Chicken Alfredo *revised sauce*

Serves 4
For Sauce: 
1/2 stick butter
2 cups heavy cream 
2 cups freshly grated Parmesan cheese [ grated from Wedge block]
1 tsp salt [ or I really like Adobo seasoning --made up of salt, pepper, garlic powder and Turmeric]
1/8 teaspoon ground black pepper
1 teaspoon garlic powder

1 tablespoon lemon juice

The rest: 
1 lb cooked and shredded or cubed chicken breasts [about 3 breasts]
1 bag frozen broccoli florets, thawed [or 1 large fresh bunch would work here too]
1/2 box pasta [I use angel hair], cooked

Directions
Melt butter and cream in a medium, non-stick saucepan over medium heat. Add salt, pepper, and parmesan cheese, stirring frequently until cheese is melted, then add lemon juice and garlic powder and whisk until smooth. Cover and remove from heat when sauce reaches desired consistency.

While pasta is cooking, add shredded or cubed chicken, broccoli and Alfredo sauce to large skillet, and simmer on medium-low for about 10 minutes until broccoli is tender.
If sauce seems too runny, as mine did once added to broccoli and chicken— I added the 1/2 cup powdered parmesan just prior to serving.
Toss with hot pasta, serve.

Lemon Chicken Pasta

Light, filling, delicious!

 Ingredients:

8 oz. uncooked pasta (I use Linguine)
3 Tablespoon Butter [or margarine]
2-3 Tablespoon Lemon juice
1 1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/4 cup powdered parmesan cheese— or 1+ cups freshly grated
2 Chicken breasts, cooked, shredded
1 cup chicken broth [1 cup water, 1 tsp chick bouillon granules]

1 TB flour
1/4 cup fat free milk
1 1/2 cup thawed, frozen broccoli florets

____________________
Boil pasta
For Sauce:
In small bowl whisk together 1 cup water, 1 tsp chicken bouillon, 1 TB flour. Heat on hi for 2 minutes in microwave. Whisk again until smooth. Add butter, lemon juice, milk, basil, garlic powder & lemon pepper
Add sauce mixture to pasta. Toss in shredded chicken and broccoli. Stir together and heat through  for about 4 minutes on medium, stirring frequently. Add in Parmesan cheese and toss to coat. Serve immediately

Cajun Chicken Alfredo

It’s been years since Nashville has had a Copeland’s of New Orleans Restaurant, but my all time favorite thing on their menu was their  Chicken Alfredeaux. This is my version, and it’s pretty darn close without the extra half stick of butter the restaurant version always left on my plate.

Serves 4

2 or 3 boneless skinless chicken breasts [1 lb] 
1 cup bread crumbs, or Panko crumbs
2 TB cajun seasonings
1 tsp garlic powder
 2 eggs [optional]
2 TB butter, + 2 TB Extra virgin olive oil for frying-- **or 1/3  Coconut oil
[**In truth, I usually just shred 1 lb pre-cooked chicken, season and simmer at medium heat in 1/4 cup olive oil, plus 1/3-1/2 cup panko crumbs-- instead of frying chicken separately**] only takes about 10 minutes this way.

Alfredo sauce:
1/2 stick butter[ 4 TBSP]
2 cups heavy cream [or half and Half]
2 cups freshly grated Parmesan cheese, grated from Wedge block-- [or 1/2 cup powdered]
1 tsp salt [ or I really like Adobo seasoning --made up of salt, pepper, garlic powder and Turmeric]
1/8 teaspoon ground black pepper
1 teaspoon garlic powder
1 tablespoon lemon juice

Directions
Melt butter and cream in a medium, non-stick saucepan over medium heat. Add salt, pepper, and parmesan cheese, stirring frequently until cheese is melted, then add lemon juice and garlic powder and whisk until smooth. 
Cover and remove from heat when sauce reaches desired consistency.
half box fettuccine or other type pasta [ you can use a whole box if you want, but I like mine extra saucy so I use less]
1 TB Cajun Seasoning
1/2 tsp garlic powder

Prepare noodles according to package directions and set aside.
Trim chicken breasts of fat and pound flat [1/4-1/2 inch thick] and pan fry. 
1. Pour 2 beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together: 1 cup bread crumbs, 2 TB cajun seasonings. Dip flattened chicken breasts into beaten egg, then into bread crumb mixture to coat.
2. In a large skillet, heat 2 TB Olive oil and 2 TB Butter  [ or 1/3 cup coconut oil] over medium high heat [about #7]. Add coated chicken and saute for about 3 minutes each side, or until chicken is cooked through and juices run clear.
Remove meat from pan and place on plate and keep warm. Don’t clean out pan, but make the cheese sauce in the remaining goodness left from the cooked chicken.
[**In truth, I usually just shred 1 lb pre-cooked chicken, season and simmer at medium heat in 1/4 cup olive oil, plus 1/3-1/2 cup panko crumbs-- instead of frying chicken separately**] only takes about 10 minutes this way.
 
**BUT if you add seasonings to the chicken, for the love of all that’s Holy, do NOT add it to the cheese sauce!!**

**OR, to control the heat level and saltiness-- make your own cajun blend:

• 1/3 cup: paprika, garlic, onion
• 2 tsp (each): salt, cayenne powder
• 2 TBSP (each): black pepper, oregano, thyme

Creamy No Bake Homemade Macaroni and Cheese

Be forewarned! I don’t bake my Mac and cheese. I am all about the gooey, delightful cheese sauce, staying gooey and delightful!

~ Cheese Sauce~

2 cups dairy milk 

1 heaping TB flour

2 TB butter

1 tsp salt

 1/4 tsp black pepper

 2 cups shredded extra sharp cheddar

1/2  lb. box pasta noodle of choice [ I prefer small or medium sized shells because I like to think they hold more of the cheese sauce]

Cook Pasta according to directions on box.

While pasta is cooking:

In medium sized microwave safe bowl add milk, butter, flour, salt and pepper. Whisk to incorporate flour [but it settles to the bottom while heating, so you will have to stir it up again.] Heat on high for 3 minutes [not until boiling, but still very hot. Whisk the mixture until flour is fully incorporated. Add Shredded cheese and heat another minute.

Whisk together until well blended and pour over noodles in pan or in separate serving bowl. 

Let sit about 5 minutes for sauce to thicken and set a bit, then serve. 

My kids all go crazy for this, preferring it even over the Kraft boxed variety most kids clamor for.

Chicken Pasta Primavera

I wish you could SMELL this! So Amazing!!!

Chicken Pasta Primevera
Ingredients

•  2 Tablespoons Butter
• 1 whole large Onion, Chopped
• 4 cloves Garlic, Minced
• 1 tsp salt , or to taste
• ¾ cup Wine (white Or Red Is Fine)
• 28 oz Crushed Tomatoes
• 1 diced medium tomato
• 1 large zucchini sliced in 1/4 “ half moons, 
• 1 large yellow squash, sliced in 1/4 “ half moons,
• *optional* 1 peeled, grated carrot
• 2 or 3 chicken breasts cubed
• ¼ cup dried Parsley
• 2  cups Freshly Grated Parmesan Cheese [ or mix of Parmesan and Mozzarella]
• 1 tsp sugar [only if you use use a dry wine. I used a sweeter White Merlot, so I skipped the sugar]
• 1/2 box pasta noodle of choice

Directions: 
In large skillet or pot: Pour in wine, add onions, butter, and garlic. Gently stir for 2 minutes.

Pour in crushed tomatoes and stir to combine. Add veggies and chicken and all spices to tomato sauce [everything but pasta]. Simmer on low for 30-45 minutes until veggies are tender and chicken is done. Stirring occasionally.

[*You can, of course, use precooked chicken. in which case 30 minutes cook time should be plenty.*]

Either combine sauce in large pot with pasta, or serve layered over pasta. Either way, liberally sprinkle with fresh grated Parmesan and serve.

Ziti with Asparagus

Ingredients:

1 large bundle of fresh asparagus – trimmed to 2” pieces
2 tablespoons butter
2 cloves garlic – minced
1/4 cup onion, chopped very small
1 cup chicken broth
1/2 cup dry white wine 
1/2 tsp salt

black pepper to taste
1/2 pound ziti
1 cup Parmesan – freshly grated

Instructions:
1. Trim the asparagus {Lop off about bottom 2 inches of the stalk—the tough part. Throw it away} set aside.

2. Into a large saute pan add butter, garlic and onion. Cook over low heat until garlic and onion are translucent. Add chicken broth, wine and asparagus. Season with pepper. Heat to boiling, then reduce to a simmer. Cover and cook approx 10 minutes OR until asparagus are tender.

3. WHILE the sauce is cooking, place a large pot of generously salted water onto boil. Add ziti, cook until al dente. Reserve some of the pasta water in case necessary. Drain and set aside.

4. Remove the asparagus with a slotted spoon or skimmer, cut the tips and set aside. Place remaining asparagus and liquid from the pan into a food processor, blender and pulse to combine until it’s a smooth silky consistency. Return sauce to pan.

5. Place the drained ziti into the pan and toss to combine. If the mixture is too thick for your liking add a bit of pasta water to loosen. Garnish with reserved asparagus tips  and top with Parmesan!

Penne Rustica Florentine

Penne Rustica Florentine
My favorite dish at Macaroni Grille is their Penne Rustica so I decided to make my own version at home and add a bit of Spinach to it. And I must say, YUM!


~Gratinata Sauce~ [I think that's just a fancy word for cheese]
3 TB butter
1 1/2 cups fresh grated parmesan [buy the block and grate just prior to using]
1/2 cup reduced fat cream cheese
2 cups 2% milk [ for Parmesan cheese to melt in anything but cream you HAVE to use the block you grate yourself]
1 tsp salt
1/2 cup chicken broth
1/4 cup white wine
1 tsp garlic powder [or 3 cloves crushed]
1 tsp onion powder [ or 1/4 cup diced super fine]
dash of black pepper
1/8 tsp dried Thyme
1/4 tsp crushed Rosemary


~ The Rest~
1/2 lb shrimp
 1 1/2 cup shredded chicken [ or 2 good sized cooked breasts, grilled or pan seared then sliced thin]
 1 1/2  cup firmly packed thawed frozen spinach
2 TB lemon juice
1/2-1 box penne pasta -- depending how you like your sauce to pasta ratio. I'm a glutton for sauce.


Ok, here's what I did:

1.  In small sauce pan spread thawed chopped Spinach, don't worry about squeezing all the juice out-- just most. Add  2 Tbsp. lemon juice and about 1/2 tsp salt.  Let simmer on low, stirring occasionally while preparing cheese sauce.
2.  Sauce: Melt butter in a medium saucepan over medium heat. Add about 1/4 cup and let get to simmer stage, add 1.5 cups of fresh parmesan and whisk until melted through, then add cubed cream cheese, broth, and a bit more milk-- whisk until melted**] 
3. After cheeses are thoroughly melted, add rest of milk, salt, garlic, and spices. Whisk quickly, heating through. Now let simmer on low until you are ready to throw everything together. Even if it's not perfectly smooth, it all turns out great while everything bakes together in oven. Have faith here.
4. Slice chicken thin, or dice, and layer it over bottom of greased 9X 13 baking dish. Then add cooked pasta, topped with spinach. Spreading everything in even layers.
5. Finally top with shrimp, then pour cheese sauce over whole thing.
6. Move stuff around a little to be sure sauce gets all the way to the bottom of the pan.
7.  Sprinkle remaining Parmesan over top. Sprinkle with Paprika for nice color.
8. Cook at 350 for about 15 minutes [ shrimp only take about 5 minutes to cook and everything else is already cooked. This step is to give cheese sauce time to set up.
9.  Then turn on broiler for about 5 minutes-- just long enough for some of the cheeses on top to brown a little.

WHA-LAH!!
 Soo , sooo, GOOD!!
**Alternate sauce cooking directions:

melt 3 tablespoons of butter in a medium saucepan over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove it from the heat. 
**now here's my issue here: anytime I have ever used fresh garlic when trying to make an Alfredo sauce, even using heavy cream and butter galore, something about the garlic juice/oil made my sauce curdle. Gross, I know. So, maybe that's just me. You try it how you feel comfortable and let me know how it works for you.

The highest reviewed Copycat recipes for Romano's Penne Rustica I've found also call for :

1/2 cup (about 2 ounces) thick-sliced smoked prosciutto, chopped

 and pimentos to be used as a garnish. 

I didn't miss either one. But add them if you think you might.