Host a pasta party 35 minutes from now with this remarkably easy (and easy to tidy-up after) ground turkey skillet lasagna. A generous cup of summer squash and three types of cheeses mean that each scoop offers the perfect balance of nutrition and satisfaction.

INGREDIENTS
8 -ounces lean ground turkey
1/2 - cup chopped onion
2 - cups pasta sauce with mushrooms
1 - cup water
2 - cups dried wide egg noodles
1 - cup coarsely chopped yellow summer squash
2 - cups chopped fresh spinach leaves
1/2 - cup fat-free ricotta cheese
1 - 2 - tablespoons grated Parmesan or Romano cheese
1/4 - 1/2 - teaspoon crushed red pepper
1/2 - cup shredded part-skim mozzarella cheese (2 oz.)

DIRECTIONS
In a large skillet cook ground turkey and onion over medium heat until turkey is browned. Drain off any fat. Stir in pasta sauce and the water. Bring to boiling. Stir in noodles and squash. Return to boiling; reduce heat. Simmer, covered, 10 minutes or until noodles are tender, stirring occasionally. Stir in spinach.

Meanwhile, in a small bowl combine ricotta cheese, Parmesan cheese, and crushed red pepper.
Drop ricotta mixture into four mounds on top of turkey mixture. Sprinkle mounds with mozzarella cheese. Cook, covered, over low heat 4 to 5 minutes or until mounds are heated through. Let stand, uncovered, 10 minutes before serving.

FROM THE TEST KITCHEN TIP
If desired, stir in 2 Tbsp. snipped fresh basil with the pasta sauce and sprinkle with additional fresh basil before serving.

NUTRITION FACTS (Skillet Turkey and Spinach Lasagna)
Per serving: 210 kcal , 7 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 50 mg chol. , 467 mg sodium , 22 g carb. , 2 g fiber , 9 g sugar , 15 g pro.

Traditional lasagna gets all rolled up in this easy dinner. The cheese mixture -- ricotta and spinach -- fills rolled lasagna noodles, while savory homemade meat sauce coats the top and bottom.

INGREDIENTS
1 - egg, lightly beaten
1 - 15 ounce carton ricotta cheese
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
1 - 8 ounce package (2 cups) shredded Italian cheese blend
1 - 10 ounce package frozen chopped spinach, thawed and squeezed dry
12 - dried lasagna noodles, cooked according to package directions
2 - cups Tomato Base
1 - cup Ground Beef Base
1 1/2 - teaspoons dried Italian seasoning, crushed
1/4- teaspoon fennel seeds, crushed

DIRECTIONS
In a medium bowl combine egg, ricotta cheese, salt, and pepper. Stir in 1 cup of the Italian cheese blend and the spinach. Spread mixture over cooked lasagna noodles. Starting from a narrow end, roll up each noodle.

For meat sauce, in a medium bowl combine Tomato Base, Ground Beef Base, Italian seasoning, and fennel seeds.

Spread 1/2 cup of the meat sauce in the bottom of a 2-quart rectangular baking dish.* Arrange lasagna rolls on top of sauce in baking dish. Top with the remaining meat sauce and sprinkle with the remaining 1 cup Italian cheese blend.

Cover baking dish with plastic wrap. Place casserole in a resealable freezer bag. Seal and freeze for up to 2 months.
To serve, thaw in the refrigerator overnight. Preheat oven to 350 degrees F. Remove plastic wrap; cover with greased or nonstick foil. Bake for 1 1/4 to 1 1/2 hours or until heated through.

FROM THE TEST KITCHEN
*TIP:
To avoid tying up the baking dish in the freezer for weeks, try this method. Line a 2-quart rectangular baking dish with plastic wrap. Prepare the lasagna using the lined dish and freeze overnight. When frozen, lift out the plastic wrap-lined food, place it in the freezer bag, and freeze for up to 2 months. When ready to thaw, remove the plastic wrap and return the food to the original baking dish. Thaw and bake as directed.

Say hello to your new favorite macaroni and cheese meal.  Switch up the flavor by trying different noodles or cheeses each time you make it. And believe us, you'll be saving this meal for later!

INGREDIENTS
2 - cups dried elbow macaroni (8 ounces)
2 - tablespoons butter
2 - tablespoons all-purpose flour
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
1 - cup whipping cream
1 - cup whole milk
4 - ounces Fontina cheese, shredded (1 cup)
1 - 15 ounce can pumpkin
1 - tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2 - cup soft bread crumbs
1/2 - cup grated Parmesan cheese
1/3 - cup chopped walnuts
1 - tablespoon olive oil
Sage leaves (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.
NUTRITION FACTS (Pumpkin Mac and Cheese)

Per serving: 409 kcal , 26 g fat (14 g sat. fat , 4 g polyunsaturated fat , 8 g monounsaturated fat ), 73 mg chol. , 403 mg sodium , 32 g carb. , 3 g fiber , 5 g sugar , 13 g pro.

Toss spaghetti with panko bread crumb-coated white asparagus for a restaurant-quality vegetarian dinner.

INGREDIENTS
8 - ounces dried spaghetti
2 - tablespoons olive oil
2 - tablespoons butter
1 1/2 - bunches asparagus (12 oz.), washed, trimmed and cut into 2-inch pieces
6 - cloves garlic, minced
1/3 - cup hazelnuts or almonds, toasted and coarsely chopped*
1/3 - cup panko bread crumbs
1/3 - cup finely shredded Asiago or Parmesan cheese (1 oz.)
3 - tablespoons lemon juice
1/2 - teaspoon kosher salt
1/2 - teaspoon cracked green or black peppercorns
1 - tablespoon hazelnut oil (optional)
1 - tablespoon chopped Italian parsley

DIRECTIONS
Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid; set aside.
In a deep 12-inch skillet heat oil and butter over medium-high heat. Add asparagus; cook 5 minutes or until almost tender and beginning to blister, stirring occasionally. (Butter will turn golden brown.) Add garlic; cook 1 to 2 minutes, until garlic is golden and asparagus is blistered.

Meanwhile, heat a small skillet over medium heat. Add hazelnuts and panko. Cook 8 minutes or until golden, stirring occasionally. Remove from heat; transfer to a bowl. Stir in cheese.

Add spaghetti, lemon juice, peppercorns, and salt to skillet with asparagus; toss to combine. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with half the panko mixture; toss again. Top with remaining panko mixture. If desired, drizzle with hazelnut oil. Sprinkle with parsley. Makes 6 servings. *Tip: To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake 10 minutes or until golden, stirring once. Transfer to a kitchen towel. Rub to remove skins.

FROM THE TEST KITCHEN
*
To toast hazelnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake about 10 minutes or until slightly golden, stirring once. Place warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.

NUTRITION FACTS (Spaghetti with Seared Asparagus)
Per serving: 305 kcal , 15 g fat (5 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 16 mg chol. , 254 mg sodium , 35 g carb. , 3 g fiber , 3 g sugar , 9 g pro.

Shrimp and pasta are one of the easiest dinner combinations. It's fast, fresh, and stylish! Your family will think you spent hours cooking while they indulge in this flavorful dish.

INGREDIENTS
3/4 - pound Bucatini or other fat spaghetti noodle
2 - tablespoons extra-virgin olive oil
2 - tablespoon cloves garlic, minced
2 - pints red and/or yellow cherry tomatoes, halved
3/4 - pound wild Patagonia or Gulf shrimp, peeled and deveined
Generous pinch pinch crushed red pepper
6 - ounces aged feta cheese, broken in pieces
1 - handful basil, thinly sliced (about 1 cup sliced)
Extra-virgin olive oil (optional)
Aged feta cheese (optional)

DIRECTIONS
Bring a large pot of generously salted water to boiling. Add bucatini and cook until al dente, about 9 minutes. Drain, reserving 1/3 cup of the pasta cooking liquid to use for the sauce.

Meanwhile, in a large skillet heat oil over medium-high heat. Add the garlic and tomatoes. Cook, stirring occasionally, until tomatoes soften and the juices begin to bubble, about 3 minutes. If the cherry tomatoes give out very little juice, add 1 tablespoon of water and a splash (about 1/2 teaspoon) of red wine vinegar for acidity. Add the shrimp and a large pinch of crushed red pepper then toss just until the shrimp are cooked through, about 2 minutes.

Add the pasta along with reserved pasta cooking liquid. Toss together over low heat. Remove from the heat. Stir in the feta and basil; toss with tongs, adding up to 1 Tbsp. more oil and additional feta to taste. Divide between four bowls. Serve warm. Makes 4 servings.
NUTRITION FACTS (Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce)

Per serving: 585 kcal , 18 g fat (8 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 145 mg chol. , 971 mg sodium , 74 g carb. , 5 g fiber , 9 g sugar , 31 g pro.

There is nothing better than a comforting foods like homemade chicken soup. These delicious chicken soup recipes spice up classic chicken soup with vegetables, pasta, and plenty of bold flavors.

INGREDIENTS
1/2 - cup chopped onion
1/2 - cup chopped carrot
1/2 - cup chopped red sweet pepper
1 - clove garlic, minced
1 - tablespoon olive oil
4 - cups reduced-sodium chicken broth
2 - cups chopped cooked chicken
2 - cups cooked pasta (such as campanelle or gemelli)
4 - cups fresh baby spinach
2 - tablespoons snipped fresh Italian parsley
Salt and black pepper

DIRECTIONS
In a large saucepan cook onion, carrot, sweet pepper, and garlic in hot oil over medium heat 5 minutes, stirring frequently.
Stir in broth and chicken. Bring to boiling; reduce heat. Simmer, covered, 5 to 10 minutes or until vegetables are tender.
Stir in cooked pasta and heat through

Add baby spinach and parsley to soup; cook 1 to 2 minutes more. Season to taste with salt and black pepper.

FROM THE TEST KITCHEN

VEGETABLE AND RICE SOUP WITH SWEET POTATOES:

Prepare as directed, except substitute 1 cup chopped, peeled sweet potato for the red sweet pepper, 2 teaspoons minced fresh ginger for the garlic, and 1 1/2 cups cooked white rice for the pasta. Omit chicken and spinach.

Nutrition analysis per serving: 168 calories, 6 g protein, 28 g carbohydrate. 4 g total fat (1 g sat. fat), 0 mg cholesterol, 2 g fiber, 4 g total sugar, 149% Vitamin A, 11% Vitamin C, 586 mg sodium, 5% calcium, 10% iron

CHICKEN AND BARLEY SOUP WITH KALE:
Prepare as directed, except add 1 cup cubed fresh butternut squash in Step 1. Add 1/4 teaspoon each ground coriander, ground cumin, and ground turmeric and a dash cayenne pepper in Step 2. Substitute 1 cup cooked barley or rice for the pasta and finely chopped Tuscan kale or Swiss chard leaves for the spinach. Omit parsley.

Nutrition analysis per serving: 299 calories, 28 g protein, 27 g carbohydrate, 10 g total fat (2 g sat. fat), 62 mg cholesterol, 6 g fiber, 5 g total sugar, 272% Vitamin A, 192% Vitamin C, 655 mg sodium, 17% calcium, 20% iron

NUTRITION FACTS (Chicken and Vegetable Soup with Pasta)
Per serving: 320 kcal , 9 g fat (2 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 62 mg chol. , 672 mg sodium , 29 g carb. , 3 g fiber , 4 g sugar , 29 g pro.

Calling all spaghetti-lovers and pizza purists! You're going to fall for all of our delicious Italian dinners. These traditional dishes are our favorite Italian recipes -- ones you'll want to share, hand down, and save in your recipe box. Sure, we have classics like spaghetti bolognese and baked ziti, but be sure to start with bruschetta and end with tiramisu for the complete Italian experience!

INGREDIENTS
1 -  cup all-purpose flour
1/4 - cup semolina flour
2 - eggs

DIRECTIONS
On a clean work surface, using your hands, mix together the flours. Form the mixture into a mound and create a well in the center. Crack the eggs into the well. Using a fork, gently begin to beat the eggs, mixing in a tiny bit of flour with each stroke. (Protect the well by using your non-beating hand to build up the flour around the edge as you beat.) As the dough begins to thicken and most of the flour has been added, start to stir the dough. When the dough can no longer be stirred, use your hand to mix in the remaining flour, kneading until firm and elastic. Cover with a clean towel; let rest 20 minutes.

On a lightly floured surface, roll dough into an 18-inch circle about 1/16-inch thick. (Be patient. This will take some time and muscle!). Be sure to roll from the center out. The dough is thin enough when you lift it and you can start to see your hands underneath. Lightly flour the surface of the dough. Starting from the side closest to you, loosely roll into a spiral. Cut into strips 1/4- to 1/2-inch wide. Unroll strips to separate. Sprinkle lightly with flour. Let stand 1 hour.

Cook in a large pot of boiling, salted water 2 to 3 minutes or until tender; drain well. Serve with desired sauce.
FROM THE TEST KITCHEN

HERB
Add these flavor additions along to the well with the eggs. If too wet, mixture may need a bit more all-purpose flour. Herb: 2 Tbsp. chopped fresh herbs such as parsley, basil rosemary, sage, oregano, or thyme.

BEET
Beet: 1 small roasted beet, pureed until smooth (about 3 tablespoons)

SAFFRON
Saffron: 1/4 teaspoon saffron threads, crushed and soaked in 2 Tbsp. warm water for 30 minutes.

SPINACH
Spinach: 1/2 of a 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry, and finely chopped.

ROASTED RED PEPPER
Roasted Red Pepper: 1/2 of a roasted red sweet pepper, pureed until smooth (about 3 tablespoons).

NUTRITION FACTS (Homemade Pasta)
Per serving: 187 kcal , 3 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 93 mg chol. , 36 mg sodium , 32 g carb. , 1 g fiber , 0 g sugar , 8 g pro.

Who says pasta is off-limits when eating healthy? Not us! Healthy pasta recipes are possible when you add nutrition-rich ingredients and reduce calorie-heavy ingredients. You can still enjoy a comforting meal gifts of pasta under 600 calories, and these healthy dinners come together in 45 minutes or less!

INGREDIENTS

2 - teaspoons dried Italian seasoning, crushed
1/2 - teaspoon smoked paprika
1/2 - teaspoon black pepper
1/4 - teaspoon crushed red pepper
1 - pound ground turkey breast
4 - cloves garlic, minced
Nonstick cooking spray
1 - cup chopped onion
4 - cups water
1 1/3 - cups multigrain penne pasta
1 - 15 ounce can tomato sauce
1 - 9 ounce bag fresh baby spinach (9 cups)
1/3 - cup finely shredded Parmesan cheese

DIRECTIONS

In a bowl combine the first four ingredients (through crushed red pepper). In another bowl combine ground turkey, seasoning mixture, and garlic; mix well.

Coat a Dutch oven with cooking spray. Heat the pot over medium-high heat. Add ground turkey mixture and onion; cook 6 to 8 minutes or until browned. Remove from pot; cover and keep warm.

Add the water to the same pot; bring to boiling over medium-high heat. Add pasta; cook according to package directions until al dente. Drain pasta, reserving 1 cup of the cooking liquid. Return pasta and the reserved cooking liquid to the pot; stir in tomato sauce and cooked turkey. Heat through. Remove from heat; stir in spinach. Sprinkle with Parmesan cheese.

FROM THE TEST KITCHEN
SHORTCUT

Save time cleaning by using fewer pots. This pasta cooks in the same pot as the turkey mixture.
NUTRITION FACTS (Italian Style Turkey and Penne Toss)

Per serving: 301 kcal , 4 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 60 mg chol. , 766 mg sodium , 28 g carb. , 5 g fiber , 5 g sugar , 38 g pro.

Incredibly fast dinners do exist! We have 20-plus quick and easy dinner recipes that require a tiny grocery list of just five ingredients or fewer (we're assuming you already have oil, salt, and pepper in your pantry). So what's for dinner tonight?

INGREDIENTS

12 - ounces dried linguini
3 - cups 1/4-inch thick slices fresh rhubarb
4 - garlic cloves, thinly sliced
1/3 - cup olive oil
6 - ounces freshly grated Parmesan cheese (about 1 1/2 cups)
1 - cup chopped fresh flat-leaf Italian parsley
1 - teaspoon cracked black pepper
Freshly grated Parmesan cheese

DIRECTIONS

In a large pot, cook linguini according to package directions in salted water. Reserve 1 cup of pasta water before draining. Place rhubarb in colander. Drain pasta over rhubarb. Wipe pot dry.

In the same pot, cook garlic in hot oil over medium heat for 30 seconds or until lightly golden. Add the pasta mixture. Remove from heat. Add the 6 ounces cheese and pasta water; toss to coat. Return to medium heat. Cook and stir until creamy, about 2 minutes. Add parsley and pepper; toss to combine. Sprinkle with additional Parmesan. Serve immediately.

NUTRITION FACTS (Linguini with Garlic, Pepper, and Rhubarb)

Per serving: 466 kcal , 22 g fat (7 g sat. fat , 2 g polyunsaturated fat , 11 g monounsaturated fat ), 26 mg chol. , 471 mg sodium , 48 g carb. , 3 g fiber , 3 g sugar , 20 g pro.

Your favorite comfort food dish gets reinvented with this dinner cooked in a single skillet and features four different types of cheese. After cooking, freeze in batches to enjoy later.

INGREDIENTS

Nonstick cooking spray
8 - ounces extra-lean ground beef (93% lean)*
3/4 - cup chopped green, red, or yellow sweet pepper
1/2 - cup chopped onion
2 - cloves garlic, minced
1 - 23 1/2 ounce jar light traditional-flavored pasta sauce, such as Prego Heart Smart
1 - cup water
2 - cups packaged sliced fresh mushrooms
3 - cups dried wide egg noodles
1/2 - cup light ricotta cheese
2 - tablespoons grated Parmesan or Romano cheese
1/2 - teaspoon dried Italian seasoning, crushed
1/2 - cup shredded part-skim mozzarella cheese (2 oz.)

DIRECTIONS

Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium heat. Cook beef, sweet pepper, onion, and garlic until meat is browned; stirring to break up meat as it cooks. Drain off any fat. Stir in pasta sauce and water. Bring to boiling. Add mushrooms and uncooked noodles; stir to separate noodles. Return to boiling; reduce heat. Cover and gently boil about 10 minutes or until pasta is tender, stirring occasionally.

Meanwhile, in a bowl stir together ricotta, Parmesan, and Italian seasoning. Drop cheese mixture by spoonfuls into 10 small mounds (about 1 tablespoon each) on top pasta mixture in skillet. Sprinkle each mound with mozzarella. Reduce heat to low. Cook, covered, 4 to 5 minutes or until cheese mixture is heated and mozzarella is melted. Serve immediately.

FROM THE TEST KITCHEN
*TIP

Ground turkey breast and ground chicken breast are great alternatives to extra-lean ground beef.
Nutrition Facts (Skillet Lasagna)

Per serving: 315 kcal cal., 9 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 61 mg chol., 556 mg sodium, 37 g carb., 4 g fiber, 15 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Incredibly fast dinners do exist! We have 20-plus quick and easy dinner deliveries that require a tiny grocery list of just five ingredients or fewer (we're assuming you already have oil, salt, and pepper in your pantry). So what's for dinner tonight?

INGREDIENTS

3 - cups (6 ounces) dried mafalda (mini lasagna) noodles
12 - ounces lean ground beef or bulk pork sausage
1 - 26 ounce jar tomato-base pasta sauce
1 1/2 - cups shredded mozzarella cheese (6 ounces)
1/4 - cup grated Parmesan cheese (1 ounce)

DIRECTIONS

Cook https://sendameal.com/pasta according to package directions; drain.

Meanwhile, cook meat in a 10-inch nonstick skillet until meat is brown; drain. Set meat aside. Wipe skillet with paper towel.

Spread about half of the cooked pasta in the skillet. Cover with about half of the sauce. Spoon cooked meat over sauce. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining pasta and sauce. Sprinkle remaining mozzarella and Parmesan cheese over top.

Cook, covered, over medium heat for 5 to 7 minutes or until heated through and cheese melts. Remove skillet from heat and let stand, covered, for 1 minute. Makes 6 servings.

Nutrition Facts (Quick Skillet Lasagna)
Per serving: 375 kcal cal., 17 g fat (6 g sat. fat, 50 mg chol., 1046 mg sodium, 30 g carb., 2 g fiber, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Roast fresh tomatoes and garlic, then combine with red wine, basil, and oregano for a homemade marinara that tastes incredible on top of pizza crust, stirred into soups, or mixed with pasta.

INGREDIENTS

10 - pounds ripe roma tomatoes
1 - garlic bulb
Olive oil
1 - cup dry red wine
2 - tablespoons sugar
4 - teaspoons kosher salt
1 - cup lightly packed fresh basil leaves, snipped
1/2 - cup lightly packed fresh oregano leaves, snipped
1/2 - teaspoon ground black pepper
1/4 - teaspoon crushed red pepper
1/2 - cup lemon juice

DIRECTIONS

Preheat oven to 450 degrees F. Line two shallow roasting pans and/or 15x10x1-inch baking pans with foil. Cut one or two small slits in each tomato. Place tomatoes in a single layer in the prepared pans. Cut off the top 1/2 inch of garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, in a custard cup. Drizzle bulb with a little oil; cover with foil. Roast tomatoes and garlic on separate oven racks about 30 minutes or until tomato skins are blistered and garlic feels soft; cool.
Coarsely chop tomatoes, discarding the loose skins and any excess juice. Remove garlic cloves from paper skins by squeezing the bottom of the bulb. Transfer tomatoes and garlic to a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Stir in wine, sugar, and salt. Bring to boiling over medium-high heat, stirring occasionally; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

Press tomato mixture through a food mill fitted with a coarse disc. (Or working in batches, transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Press pureed mixture through a sieve.*) Discard seeds and skins.
Return the strained mixture to the pot. Stir in basil, oregano, black pepper, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 45 to 50 minutes or until reduced to about 8 cups. Remove from heat. Stir in lemon juice.
Ladle hot sauce into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Ingredients

2 - pounds zucchini (about 2 large or 3 medium)
Nonstick cooking spray
1 - pound 95% lean ground beef
2 - cups chopped fresh portobello mushrooms
2 - cloves garlic, minced
1 - 24 ounce jar chunky-style pasta sauce
1 - 8 ounce can tomato sauce
1 - teaspoon dried basil, crushed
1 - teaspoon dried oregano, crushed
1 - teaspoon fennel seeds, crushed
1 - egg, lightly beaten
1 - 15 ounce container fat-free ricotta cheese
2 - cups shredded part-skim mozzarella cheese

Directions
Preheat broiler. Trim ends off zucchini. Cut zucchini lengthwise into 1/4-inch slices. Lightly coat both sides of zucchini slices with cooking spray; place half of the slices in a single layer on a wire rack set on a large baking sheet. Broil about 6 inches from the heat for 12 to 14 minutes or until lightly browned, turning once halfway through broiling. Repeat with remaining zucchini slices. Reduce oven temperature to 375 degrees F.

In a large skillet cook ground beef, mushrooms, and garlic until meat is browned, using a wooden spoon to break up meat as it cooks. Drain. Remove from heat. Stir pasta sauce, tomato sauce, basil, oregano, and fennel seeds into mixture in skillet. In a small bowl combine egg and ricotta cheese.

To assemble lasagna, spread 1 cup of the sauce mixture on the bottom of a 13x9x2-inch baking pan. Top with enough of the zucchini slices to cover the sauce mixture. Dollop half of the ricotta mixture on top of the zucchini; use a spoon to lightly spread ricotta mixture over zucchini. Sprinkle 3/4 cup of the mozzarella cheese on top. Top with half of the remaining sauce mixture. Repeat layers once more, ending with sauce mixture.

Bake in the 375 degrees F oven for 20 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake for 10 to 15 minutes more or until cheese has melted. Let stand for 10 minutes before serving.

From the Test Kitchen
Typical Lasagna: 1920 calories, 64 g fat (Maggiano's Little Italy)

Nutrition Facts (Zucchini-Noodle Lasagna)
Per serving: 209 kcal cal., 8 g fat (3 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 58 mg chol., 565 mg sodium, 15 g carb., 3 g fiber, 10 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

No time for dinner delivery? Take the hassle out of weeknight cooking with our quick and easy pasta meals. They are ready in just 15-40 minutes, and we have got a slew of dinners to choose from, including Thai inspired chicken pasta, seafood bucatini, and pesto pasta. Try one of our delicious pasta recipes the next time you're in a pinch for a quick dinner delivery.

Ingredients

1 - 9 ounce package refrigerated linguine
12 - ounces medium fresh shrimp, peeled and deveined
1 - medium onion, cut into thin wedges
3 - cloves garlic, minced
1/4 - teaspoon crushed red pepper
2 - tablespoons olive oil
1 - 14 1/2 ounce can diced tomatoes, undrained
1 - 8-oz. can tomato sauce
1/2 - cup torn fresh basil
2 - cups fresh baby spinach
1/2 - cup finely shredded Parmesan cheese
(2 ounces)

Directions
In a large saucepan cook linguine according to package directions. Drain pasta and return to pan; set aside. Rinse shrimp; pat dry with paper towels.

Meanwhile, in a large skillet cook onion, garlic, and crushed red pepper in hot oil until tender. Stir in tomatoes and tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Add shrimp to skillet; cover and simmer for 3 minutes or until shrimp are opaque. Add shrimp mixture to pasta. Stir in basil and spinach. Top each serving with Parmesan cheese.
Nutrition Facts (Shrimp Pasta Diavolo)

Per serving: 412 kcal cal., 13 g fat (4 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 204 mg chol., 528 mg sodium, 44 g carb., 4 g fiber, 5 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Stir up something new with a hearty and creamy 20-minute pasta dinner. Milk and herbed cream cheese make a quick sauce, and crisp asparagus adds delicious crunch. Perfect for occasions like bereavement meals to be delivered. 

Ingredients

4 - cups dried bow tie or rotini pasta
1 - 10 ounce package frozen cut asparagus or broccoli
8 - ounces cooked ham slices, cut into thin strips
1 - 8 ounce container soft-style cream cheese with chives and onion
1/3 - cup milk
Fresh chives (optional)

Directions
Cook the pasta according to package directions, adding the frozen asparagus the last 5 minutes and the ham the last 1 minute of the cooking time. Drain and return pasta to pan.
Stir together cream cheese and milk; add to the pasta mixture in the pan. Stir gently over medium heat until the mixture is heated through. If desired, garnish with fresh chives. Makes 4 servings.
Nutrition Facts (Ham-and-Asparagus Pasta)
Per serving: 505 kcal cal., 24 g fat (12 g sat. fat, 140 mg chol., 905 mg sodium, 45 g carb., 1 g fiber, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

For 250 calories, you can enjoy a cheesy slice of this veggie-brimmed pizza complete with crunchy sweet peppers and fresh mushrooms on a golden, whole grain tortilla. Use turkey pepperoni instead of pork or beef to help cut down on fat.

Ingredients

1/3 - cup chopped bottled roasted red sweet peppers
1/3 - cup pizza sauce
2 - teaspoons olive oil
1/2 - cup sliced red onion
1/2 - cup chopped green sweet pepper (1 small)
1/2 - cup sliced fresh mushrooms
2 - 10-inch whole grain tortillas
16 - thin slices cooked turkey pepperoni (about 1/4 cup)
1 - cup shredded part-skim mozzarella cheese (4 ounces)

Directions
Place a pizza stone on the lowest rack of the oven. Preheat oven to 450 degrees F.
In a food processor or blender combine roasted red sweet peppers and pizza sauce. Cover and process or blend until smooth; set aside.
In a large skillet heat oil over medium-high heat. Add red onion, green sweet pepper, and mushrooms. Cook and stir about 5 minutes or until tender.
Spread pizza sauce mixture evenly on tortillas. Top with pepperoni and the cooked vegetable mixture. Sprinkle with cheese.
Transfer one of the pizzas to the hot pizza stone.* Bake about 5 minutes or until edges of the tortilla and the cheese are golden brown. Repeat with the remaining pizza.
From the Test Kitchen
*TIP:

To transfer the pizza to the hot stone, place pizza on a flat baking sheet; scoot pizza from baking sheet to pizza stone. When pizza is done, lift an edge of the pizza with a spatula, scoot the baking sheet under the pizza, and lift it off the stone.

Nutrition Facts (Thin Crust Pepperoni and Vegetable Pizza)
Per serving: 253 kcal cal., 11 g fat (4 g sat. fat, 3 g monounsatured fat), 25 mg chol., 625 mg sodium, 24 g carb., 4 g fiber, 3 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2 9 ounce packages refrigerated cheese-filled ravioli
1 1/2 pounds ground beef
1 large onion, chopped (1 cup)
6 cloves garlic, minced
1 14 1/2 ounce can diced tomatoes, undrained
1 10 3/4 ounce can condensed tomato soup
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1 1/2 cups shredded mozzarella cheese (6 ounces)
1/2 cup finely shredded Parmesan cheese (2 ounces)

Directions
Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover to keep warm.
Meanwhile, in a large skillet cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through.
Nutrition Facts (Baked Beef Ravioli)
Per serving: 503 kcal cal., 20 g fat (9 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 113 mg chol., 854 mg sodium, 40 g carb., 3 g fiber, 8 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Fettucini alfredo is one of the simplest pasta dishes you can make at home.

Ingredients

8 - ounces dried fettuccine
1/2 - cup dried tomatoes (not oil-packed), chopped
4 - tablespoons butter
1 - tablespoon olive oil
4 - ounces fresh asparagus spears, trimmed
4 - ounces fresh Brussels sprouts, trimmed and quartered
1 1/2 - cups fresh broccoli florets
8 - fresh mushrooms, sliced
2 - tablespoons all-purpose flour
1 1/4 - cups milk
1/2 - cup finely shredded Parmesan cheese
milk
finely shredded Parmesan cheese
2 - teaspoons finely shredded lemon peel
Directions
Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm.
Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet; set aside.
In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese. Makes 4 (1-1/2 cup) servings.
Nutrition Facts (Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies)
Per serving: 500 kcal cal., 21 g fat (11 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 46 mg chol., 491 mg sodium, 60 g carb., 5 g fiber, 10 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
1      egg, lightly beaten
1    15 ounce carton  part-skim ricotta cheese
1    10 ounce package  frozen chopped spinach, thawed and well drained
4      cloves garlic, minced
1/4   teaspoon   freshly ground black pepper
1    15 ounce jar  light Alfredo sauce
1/2   cup   fat-free milk
6      whole grain lasagna noodles
2    cups   shredded carrots (4 medium)
2    cups   sliced fresh mushrooms
1/2   cup   shredded part-skim mozzarella cheese (2 ounces)
1/4   cup   finely shredded Parmesan cheese (1 ounce)
directions
Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray.
In a medium bowl stir together egg, ricotta cheese, spinach, garlic, and pepper. In a separate bowl combine Alfredo sauce and milk.
Spread about 1/2 cup of the Alfredo sauce mixture into the bottom of the prepared baking dish. Arrange three of the uncooked noodles in a layer over the sauce. Spread half of the spinach mixture over the noodles; top with half of the carrots and half of the mushrooms. Arrange the remaining three uncooked noodles over the vegetables. Top noodles with the remaining spinach mixture. Top with the remaining carrots and the remaining mushrooms. Cover with the remaining Alfredo mixture. Sprinkle with the mozzarella cheese and Parmesan cheese.
Lightly coat a sheet of foil with cooking spray. Cover dish with foil, coated side down.
Bake for 60 to 70 minutes. Uncover. Bake for 15 to 20 minutes more or until top is lightly browned. Let stand for 20 minutes before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 262, Fat, total (g) 12, chol. (mg) 69, sat. fat (g) 7, carb. (g) 24, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 16, vit. A (IU) 8940.6, vit. C (mg) 4.72, Thiamin (mg) 0.1, Riboflavin (mg) 0.4, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 0.49, sodium (mg) 527, Potassium (mg) 403, calcium (mg) 363.48, iron (mg) 1.26, Vegetables () 2, Starch () 1, Lean Meat () 1.5, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet
 

Chicken with Parmesan Noodles
Ingredients

1
9 ounce package refrigerated angel hair pasta
4
large carrots, thinly sliced
2
tablespoons butter
1 1/2
pounds skinless, boneless chicken breast halves
6
tablespoons purchased basil pesto
1/4
cup finely shredded Parmesan cheese
Olive oil (optional)
Fresh basil (optional)
Directions
Cook pasta according to package directions.
Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.
Nutrition Facts (Chicken with Parmesan Noodles)
Per serving: 390 kcal cal., 16 g fat (5 g sat. fat, 114 mg chol., 369 mg sodium, 28 g carb., 3 g fiber, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/4   cup   dried cranberries
1/4   cup   snipped dried apricots
1    head  cauliflower, cut into florets (8 cups)
2    tablespoons   butter
1    tablespoon   olive oil
1    medium  onion, halved and thinly sliced
2    cloves  garlic, minced
1    5 ounce package  fresh baby spinach, chopped
1/2   cup   roasted pistachios or toasted walnuts, chopped
1/2   teaspoon   salt
1/2   cup   sliced green onions (4)
directions
Place the cranberries and apricots in a small bowl. Cover with boiling water and let stand for 10 minutes or until plump; drain well. Set aside.
Meanwhile, place the cauliflower in batches in a food processor. Cover and pulse each batch until crumbly and mixture resembles the texture of couscous.
In a very large skillet heat 1 tablespoon of the butter and the olive oil over medium-high heat. Add the onion; cook and stir about 3 minutes or until tender and just starting to brown. Add garlic; cook and stir for 30 seconds more. Add the cauliflower, spreading in an even layer. Cook about 8 minutes or until cauliflower is golden, stirring occasionally. Spread in an even layer.
Stir in the drained cranberries and apricots, the spinach, pistachios, and salt. Cook and stir until combined. Stir in the remaining 1 tablespoon butter and the green onions. Toss until butter melts. Transfer to a serving bowl.
Make Ahead Tip
To Make Ahead:
Prepare as directed through Step 3. Place in an airtight container; cover. Chill for up to 24 hours. Reheat the cauliflower mixture in an extra-large lightly oiled skillet. Continue as directed. Or prepare the recipe as directed through Step 5. Cover and let stand at room temperature for up to 4 hours.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 139, Fat, total (g) 8, chol. (mg) 8, sat. fat (g) 3, carb. (g) 14, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 7, pro. (g) 4, vit. A (IU) 1417.3, vit. C (mg) 55.61, Thiamin (mg) 0.11, Riboflavin (mg) 0.09, Niacin (mg) 0.77, Pyridoxine (Vit. B6) (mg) 0.3, Folate (µg) 100.54, Cobalamin (Vit. B12) (µg) 0.01, sodium (mg) 217, Potassium (mg) 446, calcium (mg) 58, iron (mg) 1.52, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4    ounces   cream cheese, cut into cubes
1 1/2   cups   milk
3/4   cup   grated Parmesan cheese
1    12 1/2ounce can  * Swanson® Premium White Chunk Chicken Breast in Water, drained
1    cup   frozen peas, thawed
1/2   1 pound package  fettuccine, cooked and drained (about 4 1/2 cups)
directions
Heat the cream cheese and milk in a 10-inch skillet over medium heat to a boil, stirring constantly. Stir in 1/2 cup Parmesan cheese. Reduce the heat to low. Cook for 5 minutes.
Add the chicken, peas and fettuccine to the skillet and toss to coat. Heat through. Sprinkle with the remaining cheese and serve immediately.
For a more traditional Alfredo sauce, substitute 2 tablespoons butter and 1 1/2 cups heavy cream for the cream cheese and milk. Proceed with the recipe as directed above.
*Or 3 cans (4.5 ounces each)

ingredients
8      lasagna noodles
3    tablespoons   olive oil
1      clove garlic, minced
1    12 ounce can  crushed tomatoes
2    ounces   goat cheese
1/2   cup   chopped sweet onion
1      large leek, white part only, chopped
1 3/4   cups   sliced cremini mushrooms
1      bunch asparagus, cut into 1/2-inch pieces
2    ounces   low-fat mozzarella, grated
1/8   teaspoon   ground nutmeg
1/4   teaspoon   salt
1/4   teaspoon   freshly ground black pepper
1/2   cup   chopped fresh mint
1/2   cup   chopped fresh basil
1/4   cup   grated Parmesan
directions
Preheat the oven to 350 degrees. Cook the lasagna noodles according to package directions. Drain, rinse and set aside. Reserve 1 tablespoon pasta water.
Heat 1 tablespoon of the oil in a medium pot over medium-low heat. Add the garlic; cook 2 minutes. Add the tomatoes; cook 15 minutes. Whisk in 1 tablespoon of the goat cheese until combined. Set aside.
Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add the onion; saute 3 minutes. Add the leek; cook 3 minutes. Add the mushrooms; cook 10 minutes. Add the asparagus; cook 3 minutes.
Turn heat off; add 1 1/2 tablespoons goat cheese and the mozzarella, reserved pasta water, nutmeg, salt and black pepper. Add the mint and basil, reserving 1 teaspoon of each.
Spread 1/2 cup tomato sauce on the bottom of a baking dish. Spoon 1/2 cup vegetable mixture onto each noodle, roll up and place seam side down in baking dish. Drizzle with remaining tomato sauce; crumble remaining goat cheese on top. Bake 15 minutes. Remove from oven, sprinkle with the Parmesan and reserved mint and basil; serve.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 18, sat. fat (g) 6, carb. (g) 51, fiber (g) 6, pro. (g) 17, Percent Daily Values are based on a 2,000 calorie diet

This vegetarian pasta meal is just as delicious as room temperature as it is piping hot, so feel free to serve in at parties, potlucks or picnics.

ingredients
2    teaspoons   extra-virgin olive oil
1    pound   zucchini, halved lengthwise and thinly sliced
1    9 ounce package  refrigerated four-cheese ravioli
1/4   cup   butter
1/2   teaspoon   kosher salt
1/2   cup   almonds, chopped
2    tablespoons   balsamic vinegar
2    tablespoons   snipped fresh mint
directions
Heat the olive oil over medium-high heat in a very large nonstick skillet. Add zucchini to hot oil and cook, stirring occasionally, until tender, about 4 minutes. Remove zucchini from skillet and set aside.
Cook ravioli according to package instructions; drain and keep warm. In the same skillet heat butter and salt over medium heat, stirring occasionally, until butter is browned, about 3 minutes. Add almonds; cook and stir for 2 minutes or until toasted. Add zucchini to skillet; toss to coat. Add ravioli, balsamic vinegar, and mint to skillet; stir gently to coat. Garnish with additional mint, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 428, Fat, total (g) 30, chol. (mg) 67, sat. fat (g) 12, carb. (g) 35, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 6, pro. (g) 13, vit. A (IU) 697.46, vit. C (mg) 20.68, Thiamin (mg) 0.08, Riboflavin (mg) 0.27, Niacin (mg) 1.03, Pyridoxine (Vit. B6) (mg) 0.21, Folate (µg) 36.57, Cobalamin (Vit. B12) (µg) 0.02, sodium (mg) 683, Potassium (mg) 420, calcium (mg) 157, iron (mg) 2.42, Percent Daily Values are based on a 2,000 calorie diet

Creamy yogurt-mustard sauce tossed with green beans, bow-tie pasta, and pancetta make up this quick-to-fix pasta dinner.

ingredients
8    ounces   fresh green beans, cut into 1-inch pieces, or one 9-ounce packaged frozen cut green beans
6    ounces   packaged dried bow-tie pasta, multicolored elbow macaroni, or gemelli pasta
1    cup   sliced fresh mushrooms (such as shiitake, crimini, brown, or button)
1/4   cup   sliced green onion
1    8 ounce carton  plain low-fat yogurt
2    tablespoons   all-purpose flour
2    teaspoons   prepared mustard
1/8   teaspoon   ground nutmeg
1/8   teaspoon   pepper
1/4   cup   finely chopped cooked pancetta or ham (2 ounces)
1/4   cup   grated Parmesan cheese
directions
If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 292, Fat, total (g) 5, chol. (mg) 14, sat. fat (g) 2, carb. (g) 48, fiber (g) 4, pro. (g) 16, sodium (mg) 335, Milk () 0, Vegetables () 2, Starch () 2, Very Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
1    pound   dried medium shell macaroni
5    tablespoons   butter
1    medium  sweet onion, halved and thinly sliced
1/3   cup   all-purpose flour
3/4   teaspoon   salt
1/2   teaspoon   ground black pepper
3    cups   milk
1    pound   Brie cheese, rind removed and cheese coarsely chopped (reserve 8 small wedges for topping, if desired)
2    6 ounce cans  crabmeat, drained, flaked, and cartilage removed
3    slices  firm-texture white bread, torn into large pieces
    Snipped fresh Italian (flat-leaf) parsley (optional)
directions
Preheat oven to 350 degrees F. Lightly coat eight 14- to 16-ounce individual baking dishes or a 3-quart shallow baking dish with cooking spray; set aside. In a 4-quart Dutch oven cook macaroni according to package directions; drain. Return cooked macaroni to hot Dutch oven.
Meanwhile, in a large skillet heat butter over medium-low heat until melted. Add onion; cook about 15 minutes or until tender and golden, stirring occasionally. Stir in flour, salt, and pepper. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to medium-low. Gradually add the chopped cheese, stirring until cheese is melted. Stir cheese mixture into cooked macaroni. Fold in crabmeat. Transfer mixture to the prepared baking dish(es).
Place bread pieces in a food processor. Cover and process until coarse crumbs form. Sprinkle bread crumbs over macaroni mixture. Bake for 20 to 25 minutes for the individual dishes, about 30 minutes for the larger dish, or until mixture is heated through and crumbs are golden. If desired, top macaroni mixture with cheese wedges for the last 5 minutes of baking. If desired, sprinkle with parsley.
Tip
Winner Info:
Melissa Podolak Hillsborough, NC Macaroni and Cheese October 2008

NUTRITION INFORMATION

Per Serving: cal. (kcal) 595, Fat, total (g) 27, chol. (mg) 137, sat. fat (g) 16, carb. (g) 57, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 31, vit. A (IU) 728.85, vit. C (mg) 1.18, Thiamin (mg) 0.67, Riboflavin (mg) 0.76, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.29, Folate (µg) 201.59, Cobalamin (Vit. B12) (µg) 1.4, sodium (mg) 905, Potassium (mg) 387, calcium (mg) 282.71, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

These eggplant and cheese stacks with its fresh tomato and basil sauce showcase summer's finest vegetables. With its generous portion of ricotta and cheddar filling, this can be a satisfying meal.

ingredients
1      large eggplant (about 2 pounds), trimmed
1/2   cup   all-purpose flour
1/2   teaspoon   salt
1/2   teaspoon   pepper
3/4   cup   vegetable oil
1    pound   cottage cheese OR: ricotta cheese
1/4   pound   sharp Cheddar cheese, shredded
1    tablespoon   finely chopped fresh parsley
1    teaspoon   finely chopped fresh marjoram
1    tablespoon   bread crumbs
    Fresh Tomato Sauce recipe below
Fresh Tomato Sauce
1      large tomato, seeded and diced
3    tablespoons   sliced fresh basil
3    tablespoons   balsamic vinegar
3    tablespoons   olive oil
1/4   teaspoon   salt
1/8   teaspoon   freshly ground black pepper

directions
Heat oven to 400 degrees F. Cut eggplant crosswise into 18 slices. Pat dry with paper toweling. Spread out more paper toweling for blotting. Mix together flour, salt and 1/4 teaspoon pepper in shallow dish or onto waxed paper.
Heat 1/4 cup oil in each of 2 large skillets over medium-high heat. Dredge each eggplant slice in flour to coat both sides.
Fry 2 or 3 slices of eggplant per skillet until browned on both sides, about 4 minutes total. Transfer to paper toweling to drain. Repeat until all slices are fried, adding more oil as needed.
Mix cottage cheese or ricotta, Cheddar cheese, parsley, marjoram and remaining pepper in a bowl.
To assemble stacks:
In large baking dish, place 1 slice eggplant. Spread on 3 tablespoons cottage cheese mixture; top with eggplant slice, 3 more tablespoons cottage cheese mixture and final slice of eggplant. Repeat with remaining cottage cheese mixture and eggplant to make 6 stacks. Sprinkle with crumbs.
Bake, uncovered, in 400 degree F oven for 10 minutes. Serve immediately with Fresh Tomato Sauce. Makes 6 servings.
Fresh Tomato Sauce
Mix together in bowl tomato, seeded and diced; sliced fresh basil; balsamic vinegar; olive oil; salt, and freshly ground black pepper. Makes about 1-1/2 cups sauce. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 456, Fat, total (g) 35, chol. (mg) 31, sat. fat (g) 8, carb. (g) 21, fiber (g) 4, pro. (g) 17, sodium (mg) 706, Percent Daily Values are based on a 2,000 calorie diet

Three kinds of cheese--ricotta, garlic-herb and pre-shredded Italian blend--top this 20-minute pizza.

ingredients
2      ready-to-use thin crust Italian pizza bread shells (two 10-ounce packages)
2    cups   preshredded Italian blend cheese
4    ounces   thinly sliced smoked turkey, cut into 1/2-inch-wide strips
1      container (15 ounces) ricotta cheese
1      container (4 ounces) garlic-and-herb cheese spread
1/4   cup   thinly sliced basil
directions
Heat oven to 450 degrees .
Place each crust on a baking sheet. Sprinkle 1 cup shredded cheese over each pizza shell. Evenly distribute turkey over each.
In small bowl, mix ricotta and cheese spread. Evenly dollop over each pizza.
Bake in 450 degrees oven until heated through and cheese is melted, about 10 minutes. Sprinkle the basil over the pizzas. To serve the pizzas, cut each into 6 equal wedges.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 302, Fat, total (g) 15, chol. (mg) 48, sat. fat (g) 8, carb. (g) 25, fiber (g) 1, pro. (g) 15, sodium (mg) 583, Percent Daily Values are based on a 2,000 calorie diet

This is a fun side-dish recipe to serve at backyard barbecue meals. Grill the vegetables first and then assemble while the meat cooks.

ingredients
Dressing:
1/3   cup   white-wine vinegar
2    teaspoons   Dijon mustard
3/4   teaspoon   salt
1/4   teaspoon   black pepper
2/3   cup   extra-virgin olive oil
3    cloves  garlic, finely chopped
1    tablespoon   chopped fresh thyme
1    tablespoon   chopped fresh oregano
Vegetables and Pasta:
2      sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2    medium  zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1    medium  summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1    large  red onion, peeled and cut into 1/2-inch-thick wedges
3    medium  tomatoes (about 1-1/2 pounds), cored and halved crosswise
1    pound   linguine, cooked following package directions
1/4   cup   firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2   pound   fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet

Give macaroni and cheese pasta dinner makeover by adding vegetables and chicken.

ingredients
2    cups   dry elbow macaroni (8 ounces)
1      purchased roasted chicken
1    tablespoon   butter
2/3   cup   panko bread crumbs
2 1/2   cups   half-and-half, light cream or whipping cream
6    ounces   sharp cheddar cheese, shredded (1 1/2 cups)
4    ounces   American cheese slices, torn
4    ounces   fontina or havarti cheese, shredded (1 cup)
1/8   teaspoon   ground black pepper
2    medium  tomatoes, seeded and chopped
2    cups   coarsely chopped fresh spinach
1    tablespoon   snipped fresh oregano
directions
In a 4- to 6-quart Dutch oven, cook macaroni according to package directions. Drain and set aside.
Meanwhile, remove the meat from the chicken; discard skin and bones. Coarsely shred the chicken; set aside.
For topping: In a medium skillet melt butter over medium heat. Add panko. Cook and stir until panko is lightly toasted. Remove from the heat and set aside.
Add half-and-half to the same Dutch oven used to cook the macaroni. Bring just to a simmer over medium heat. Reduce heat to medium-low. Gradually add cheddar, American and fontina cheeses, stirring constantly. Stir in black pepper. Continue to cook and stir until cheese is completely melted and smooth.
Add drained macaroni to the cheese sauce. Stir until well combined. Stir in chicken and tomatoes. Cook and stir for 1 to 2 minutes or until heated through. Remove from the heat. Stir in spinach and oregano. Serve immediately, topped with toasted panko mixture.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 540, Fat, total (g) 31, chol. (mg) 160, sat. fat (g) 17, carb. (g) 29, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 37, vit. A (IU) 1802.94, vit. C (mg) 7.47, Thiamin (mg) 0.13, Riboflavin (mg) 0.41, Niacin (mg) 6.25, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 39.05, Cobalamin (Vit. B12) (µg) 1.14, sodium (mg) 828, Potassium (mg) 521, calcium (mg) 490, iron (mg) 1.5, Percent Daily Values are based on a 2,000 calorie diet

Canned clams and hot cherry peppers tossed with pasta and asparagus make a flavor-packed 20-minute dinner.

ingredients
1    pound   rigatoni
1    bunch  asparagus, ends snapped off and cut into 1-inch pieces
1/4   cup   olive oil
6      cloves garlic, finely chopped
3    cans  (6-1/2 ounces each) clams, drained and 1/2 cup clam juice reserved
2    tablespoons   lemon juice
4      jarred hot cherry peppers, seeded and thinly sliced
1/4   teaspoon   salt
2    tablespoons   unsalted butter
1    cup   Italian parsley, chopped
directions
Bring a large pot of lightly salted water to boil over high heat. Cook pasta following package directions. Add asparagus during last 4 minutes of cooking. Drain.
While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes, until just starting to color, stirring so that garlic does not burn.
Add clam juice and cook 1 minute. Stir in drained clams, lemon juice, cherry peppers and salt. Cook 1 minute or until heated through. Stir in butter and parsley.
Toss the pasta and asparagus with the sauce. Drizzle with additional olive oil if desired. Serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 421, Fat, total (g) 15, chol. (mg) 13, sat. fat (g) 4, carb. (g) 61, fiber (g) 5, pro. (g) 12, sodium (mg) 403, Percent Daily Values are based on a 2,000 calorie diet

ingredients
directions
Combine 1/2 cup cooked pasta with 1 Tbs. black beans, 1 Tbs. corn, 1 Tbs. shredded Cheddar cheese, 4 grape tomatoes quartered, a few avocado slices, 1 tsp. olive oil, salt, and pepper to taste.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 295, Fat, total (g) 16, sat. fat (g) 3, carb. (g) 32, fiber (g) 7, sugar (g) 3, pro. (g) 8, sodium (mg) 400, calcium (mg) 79, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   rotini
1/2   cup   chopped walnuts
1/2   pound   zucchini, diced into 2 x 1/2-inch pieces
1/2   pound   summer squash, cut into 2 x 1/2-inch pieces
3    tablespoons   olive oil
1/8   teaspoon   pepper
1/2   teaspoon   salt
1    15 1/2ounce can  garbanzo beans, drained and rinsed
1/4   cup   fresh mint, chopped
3/4   cup   shredded Parmesan
directions
Bring a pot of lightly salted water to a boil. Add rotini and cook 8 to 10 minutes. Drain, place in a bowl with 1 tablespoon olive oil and set aside.
Meanwhile, toast walnuts in a large saute pan over medium heat, about 5 minutes. Shake pan about halfway through cooking time. Set aside.
Heat remaining 2 tablespoons of olive oil in the same pan on medium-high. Add zucchini, summer squash, black pepper and 1/4 teaspoon salt and cook 5 minutes until slightly tender but still crisp; stir frequently. Add garbanzo beans and walnuts and heat through, about 2 minutes.
Add vegetable mixture to drained pasta with remaining 1/4 teaspoon salt, mint and 1/2 cup of Parmesan. Stir to combine, then top with remaining Parmesan.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 523, Fat, total (g) 18, chol. (mg) 7, sat. fat (g) 4, carb. (g) 71, fiber (g) 7, pro. (g) 20, sodium (mg) 460, Percent Daily Values are based on a 2,000 calorie diet

ingredients
6    ounces   dried cavatelli or penne pasta
2    medium  tomatoes, peeled, seeded, and chopped
1/2   cup   crumbled feta cheese (2 ounces)
1/3   cup   bottled reduced-calorie Italian salad dressing
1/4   cup   sliced green onions
2    tablespoons   sliced pitted ripe olives
6    cups   torn fresh spinach
    Cracked black pepper
directions
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain. In a large bowl, combine the pasta, tomatoes, feta cheese, salad dressing, green onions, and olives. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.
To serve, arrange spinach on a large serving platter; spoon pasta mixture over spinach. Sprinkle with cracked pepper. Makes 8 to 12 side-dish servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 118, Fat, total (g) 3, chol. (mg) 7, sat. fat (g) 1, carb. (g) 19, fiber (g) 2, pro. (g) 5, sodium (mg) 260, Vegetables () 1, Starch () 1, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   light mayonnaise
2    tablespoons   water
1    teaspoon   Worcestershire sauce
1/8   teaspoon   ground nutmeg
1/8   teaspoon   black pepper
1    pound   surimi (imitation crab meat), coarsely chopped
1/2   cup   grated Parmesan cheese
1/2   cup   shredded Swiss cheese
3      scallions, trimmed, chopped, reserving tops for garnish
1      rib celery, diced
8      ready-to-use crepes (from 4.5-ounce package)
directions
In large bowl, combine mayonnaise, water, Worcestershire sauce, nutmeg and pepper until blended. Add surimi, Parmesan cheese, 1/4 cup of the Swiss cheese, scallions and celery; stir to mix thoroughly.
With short side facing you, spoon 1/2 cup seafood mixture across bottom edge of each crepe. Roll, jelly-roll style, to enclose filling. Place seam side down into a microwave-safe individual au gratin dish or plate. Repeat with remaining crepes and filling, placing 2 crepes on each. Sprinkle each crepe with 1 tablespoon Swiss cheese.
Cover with wax or parchment paper; microwave each on high 1-1/2 minutes until heated and cheese melts. Garnish with scallion tops. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 395, Fat, total (g) 21, chol. (mg) 72, sat. fat (g) 8, carb. (g) 22, fiber (g) 0, pro. (g) 30, sodium (mg) 820, Percent Daily Values are based on a 2,000 calorie diet

ingredients
6    ounces   dried multigrain penne pasta
    Nonstick cooking spray
8    ounces   skinless, boneless chicken breast halves, cut into 1-inch pieces
1    cup   sliced fresh mushrooms
1/4   cup   chopped onion
1    clove   garlic, minced
3    tablespoons   olive oil
3    tablespoons   balsamic vinegar
3    tablespoons   snipped fresh basil or 2 teaspoons dried basil, crushed
1/4   teaspoon   salt
1/8   teaspoon   ground black pepper
1    6 ounce package  fresh baby spinach or spinach
1    cup   seeded and chopped roma tomatoes (3 medium)
1/4   cup   shredded Parmesan cheese (1 ounce)
directions
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add chicken, mushrooms, onion, and garlic; cook for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally. Cool slightly.
In an extra-large bowl combine cooked pasta and chicken mixture. For vinaigrette, in a small screw-top jar combine oil, vinegar, basil, salt, and pepper. Cover and shake well.
Pour vinaigrette over pasta mixture; toss gently to coat. Add spinach, tomatoes, and cheese; toss gently to combine.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 374, Fat, total (g) 15, chol. (mg) 41, sat. fat (g) 3, carb. (g) 38, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 5, pro. (g) 22, vit. A (IU) 3310.16, vit. C (mg) 20.69, Thiamin (mg) 0.08, Riboflavin (mg) 0.19, Niacin (mg) 7.1, Pyridoxine (Vit. B6) (mg) 0.52, Folate (µg) 97, Cobalamin (Vit. B12) (µg) 0.22, sodium (mg) 371, Potassium (mg) 437, calcium (mg) 148, iron (mg) 3.19, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3      carrots, cut into 1/2-inch-thick slices
1    ,edoi,  onion, chopped
1 1/2   cups   fresh mushrooms, halved
2    cloves  garlic, minced
2    tablespoons   snipped fresh basil or 1 teaspoon dried basil, crushed
1    tablespoon   snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
3    tablespoons   quick-cooking tapioca
1    pound   beef stew meat, cut into 1-inch cubes
2    cups   water
1    14 1/2ounce can  diced tomatoes, undrained
1    8 ounce can  tomato sauce
1/2   cup   dry red wine or water
1 1/2   teaspoons   instant beef bouillon granules
1    9 ounce package  refrigerated light cheese-filled ravioli
directions
In a 3 1/2- or 4-quart slow cooker place carrots, onion, mushrooms, garlic, and, if using, dried basil and oregano. Sprinkle tapioca over vegetables. Add meat. Stir in the 2 cups water, the undrained tomatoes, tomato sauce, wine or additional water, and bouillon granules.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in ravioli. Cover and cook for 20 minutes more. If using, stir in fresh basil and oregano. Makes 8 (1 1/4-cup) servings.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 243, Fat, total (g) 5, chol. (mg) 47, sat. fat (g) 2, carb. (g) 27, fiber (g) 1, pro. (g) 20, sodium (mg) 578, Vegetables () 1, Starch () 1.5, Lean Meat () 2, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    tablespoons   olive oil
2      green bell peppers, seeded and diced
1      medium onion, chopped
3      cloves garlic, chopped
1    teaspoon   Italian seasoning
1/4   teaspoon   black pepper
1    28 ounce can  fire-roasted crushed tomatoes
5      jarred pepperoncini, trimmed and sliced
1/2   cup   dry red wine
1    20 ounce package  plus 1 pkg (9 oz) refrigerated cheese tortellini
2    tablespoons   grated Parmesan
directions
Heat oil in a large sauce pot over medium heat. Add green peppers and onion and cook 5 minutes. Add garlic, Italian seasoning and black pepper. Cook 1 minute.
Stir in crushed tomatoes, pepperoncini and red wine. Simmer 15 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add tortellini and cook 7 minutes or as per package directions. Drain and transfer to a platter. Top with sauce and grated Parmesan.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 552, Fat, total (g) 16, chol. (mg) 77, sat. fat (g) 6, carb. (g) 76, fiber (g) 6, pro. (g) 25, sodium (mg) 1040, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    cups   dried bow tie or other shape pasta (8 ounces)
4    cups   fresh broccoli and/or cauliflower florets
2    cups   chopped leftover cooked chicken, turkey, pork, beef, or vegetables
1    14 1/2ounce can  diced tomatoes with basil, garlic, and oregano, undrained
1/4   cup   purchased dried tomato pesto
    Finely shredded Parmesan cheese (optional)
directions
In a 4-quart Dutch oven cook pasta following package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to hot pan.
Stir chicken, undrained tomatoes, and pesto into pasta. Cook just until heated through, stirring occasionally. If desired, sprinkle with Parmesan cheese. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 10, chol. (mg) 64, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 10, pro. (g) 28, vit. A (IU) 1749.25, vit. C (mg) 0.87, Thiamin (mg) 0.28, Riboflavin (mg) 0.31, Niacin (mg) 8.29, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 711, Potassium (mg) 499, calcium (mg) 151.45, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    9 ounce package  refrigerated angel hair pasta
4      large carrots, thinly sliced
2    tablespoons   butter
1 1/2   pounds   skinless, boneless chicken breast halves
6    tablespoons   purchased basil pesto
1/4   cup   finely shredded Parmesan cheese
    Olive oil (optional)
    Fresh basil (optional)
directions
Cook pasta according to package directions.
Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 390, Fat, total (g) 16, chol. (mg) 114, sat. fat (g) 5, carb. (g) 28, fiber (g) 3, pro. (g) 33, sodium (mg) 369, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   fresh or frozen medium shrimp in shells
8    ounces   dried elbow macaroni (2 cups)
2      eggs, lightly beaten
1/4   cup   butter, melted
1    cup   half-and-half
1 1/4   cups   shredded fontina cheese (5 oz.)
1/2   cup   grated Parmesan cheese
2      cloves garlic, minced
2    tablespoons   pine nuts, toasted
1 1/2   cups   lightly packed fresh basil leaves, chopped
    Fresh basil leaves
directions
Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
Cook macaroni according to package directions. Drain and keep warm.
In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 509, Fat, total (g) 27, chol. (mg) 254, sat. fat (g) 14, carb. (g) 33, fiber (g) 2, pro. (g) 33, vit. A (IU) 1457.71, vit. C (mg) 4.13, sodium (mg) 694, calcium (mg) 333.19, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    cups   (6 ounces) dried mafalda (mini lasagna) noodles
12    ounces   lean ground beef or bulk pork sausage
1    26 - 27 3/4ounce jar  tomato-base pasta sauce
1 1/2   cups   shredded mozzarella cheese (6 ounces)
1/4   cup   grated Parmesan cheese (1 ounce)
directions
Cook pasta according to package directions; drain.
Meanwhile, cook meat in a 10-inch nonstick skillet until meat is brown; drain. Set meat aside. Wipe skillet with paper towel.
Spread about half of the cooked pasta in the skillet. Cover with about half of the sauce. Spoon cooked meat over sauce. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining pasta and sauce. Sprinkle remaining mozzarella and Parmesan cheese over top.
Cook, covered, over medium heat for 5 to 7 minutes or until heated through and cheese melts. Remove skillet from heat and let stand, covered, for 1 minute. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 375, Fat, total (g) 17, chol. (mg) 50, sat. fat (g) 6, carb. (g) 30, fiber (g) 2, pro. (g) 25, sodium (mg) 1046, calcium (mg) 282.71, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    box (12oz)  Ronzoni Healthy Harvest whole grain linguine
1    small  sweet red pepper, thinly sliced
1    cup   shredded carrots
1    cup   sliced cucumber
1/4   cup   almond butter
1    tablespoon   canola oil
2    tablespoons   rice vinegar
1    tablespoon   honey
3/4   teaspoon   salt
1/2   teaspoon   sesame oil
1/4   teaspoon   pepper
    Sliced almonds (optional)
directions
Bring a large pot of salted water to a boil. Cook linguine according to package directions, about 10 minutes. Drain and rinse under cold water until cool. Toss with sweet red pepper, carrots and cucumber.
In a separate bowl, whisk together almond butter and canola oil until smooth. Whisk in vinegar, honey, salt, sesame oil and pepper. Pour over linguine and mix well. Serve at room temperature or chilled. Garnish with sliced almonds, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 223, Fat, total (g) 7, chol. (mg) 0, sat. fat (g) 1, carb. (g) 37, fiber (g) 6, pro. (g) 8, sodium (mg) 275, Percent Daily Values are based on a 2,000 calorie diet

ingredients

1/2   cup   light dairy sour cream
1/4   teaspoon   dried dillweed
1    pound   boneless beef top round steak, trimmed and cut into thin bite-size strips*
1    tablespoon   cooking oil
1      small onion, cut into 1/2-inch-thick slices
1/2   teaspoon   bottled minced garlic (1 clove)
3    cups   dried wide noodles (6 ounces)
3    cups   broccoli florets
3    tablespoons   all-purpose flour
1    14 ounce can  beef broth
3    tablespoons   tomato paste
1    teaspoon   Worcestershire sauce
    Ground black pepper

directions
In a small bowl, stir together sour cream and dillweed; set aside.
In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.
Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm.
Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli. Makes 4 servings.

Tip

*

Partially freeze beef for easier slicing.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 440, Fat, total (g) 12, chol. (mg) 96, sat. fat (g) 4, carb. (g) 45, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 4, pro. (g) 37, vit. A (IU) 485.9, vit. C (mg) 61.41, Thiamin (mg) 0.68, Riboflavin (mg) 0.5, Niacin (mg) 12.04, Pyridoxine (Vit. B6) (mg) 1.04, Folate (µg) 173.37, Cobalamin (Vit. B12) (µg) 1.77, sodium (mg) 513, Potassium (mg) 817, calcium (mg) 111.06, iron (mg) 5.04, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    5 ounce can  evaporated milk
1/2   cup   fine dry bread crumbs
1      small onion, chopped (1/3 cup)
1    teaspoon   salt
1    teaspoon   dried Italian seasoning, crushed
1/4   teaspoon   ground black pepper
1    pound   lean ground beef
4    ounces   dried spaghetti
1    tablespoon   butter
1      egg, lightly beaten
1/4   cup   grated Parmesan cheese
1    8 ounce can  pizza sauce
1    cup   shredded mozzarella cheese (4 ounces)
directions
Preheat oven to 350 degrees F. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the side of an ungreased 9-inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees F). Carefully tilt dish and drain off fat.
Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.
Spread half of the pizza sauce over meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Top with the remaining pizza sauce and the remaining 1/2 cup mozzarella cheese.
Bake, uncovered, about 20 minutes or until heated through. (If necessary, cover edges of meat mixture with foil to prevent overbrowning.) Let stand for 15 minutes before serving. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 393, Fat, total (g) 19, chol. (mg) 109, sat. fat (g) 9, carb. (g) 28, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 4, pro. (g) 29, vit. A (IU) 340.13, vit. C (mg) 2.95, Thiamin (mg) 0.22, Riboflavin (mg) 0.36, Niacin (mg) 5.53, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 1.95, sodium (mg) 899, Potassium (mg) 389, calcium (mg) 272.61, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet

ingredients
8    ounces   dry linguine or fettuccine
8    ounces   baby zucchini, halved lengthwise, or 1 small zucchini, sliced
8    ounces   peeled fresh baby carrots, halved
2      seedless oranges
1/2   cup   olive oil
1    cup   fresh cilantro leaves
1    teaspoon   salt
1    teaspoon   dry mustard
1    teaspoon   minced garlic or dried garlic
1/2   teaspoon   crushed red pepper
    Cilantro and/or finely shredded orange peel (optional)
directions
Cook pasta according to package directions, adding zucchini and carrots the last 5 minutes of cooking time. Drain; reserve 1/4 cup of the pasta water. Return pasta to pan.
For pesto, peel and quarter one orange. In a food processor combine orange quarters, olive oil, the 1 cup cilantro, the reserved pasta water, salt, dry mustard, garlic, and crushed red pepper. Peel and chop remaining orange. Toss together pasta, pesto, and chopped orange. If desired, top with additional cilantro and orange peel.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 518, Fat, total (g) 28, chol. (mg) 0, sat. fat (g) 4, carb. (g) 58, Monosaturated fat (g) 20, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 11, pro. (g) 10, vit. A (IU) 91.35, vit. C (mg) 0.66, Thiamin (mg) 0.62, Riboflavin (mg) 0.38, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 209.66, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 644, Potassium (mg) 618, calcium (mg) 90.87, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    19.76ounce package  Johnsonville® Italian Mild Sausage Links, grilled and coin-sliced
1    16 ounce package  rigatoni pasta
3    tablespoons   olive oil
2      cloves garlic, minced
1      large red pepper, chunked and sauteed
2    tablespoons   chopped parsley
1    26 ounce jar  of your favorite pasta sauce
directions
Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.

ingredients
12    ounces   whole-wheat penne pasta
3    tablespoons   olive oil
1 1/2   cups   finely diced onion
3      garlic cloves, minced
1    26 ounce can  low-sodium crushed tomatoes
2    7 ounce jars  roasted red peppers, drained, rinsed and chopped
1    teaspoon   finely chopped oregano (or 1/2 teaspoon dried)
1      sprig fresh rosemary (or 1/4 teaspoon dried)
3/4   teaspoon   salt
1/4   teaspoon   black pepper
1/2   cup   lightly packed basil leaves, plus more for garnish
1/2   ounce   finely grated Parmigiano-Reggiano (about 6 tablespoons)
directions
Cook pasta according to package directions; drain.
As pasta water comes to a boil, heat oil in a large heavy saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent and softened, 6 to 7 minutes. Add garlic and cook 1 minute more, stirring occasionally. Add tomatoes, peppers, oregano, rosemary, salt and pepper; bring to a boil, reduce heat and simmer until sauce is reduced slightly, about 15 minutes.
Remove sauce from heat, remove rosemary sprig (if using) and stir in basil. Transfer to a food processor and puree, leaving a few chunks if desired. Top pasta with sauce and Parmigiano-Reggiano and garnish with basil.

ingredients
1    20 ounce package  frozen cheese ravioli, or tortellini (4 cups)
6    teaspoons   extra-virgin olive oil, divided
4      cloves garlic, minced
1/4   teaspoon   salt
1/8 - 1/4   teaspoon   crushed red pepper
1    16 ounce bag  frozen chopped or whole-leaf spinach
1/2   cup   water
1/4   cup   freshly grated Parmesan cheese
directions
Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 277, Fat, total (g) 13, chol. (mg) 25, sat. fat (g) 4, carb. (g) 28, Monosaturated fat (g) 7, fiber (g) 6, pro. (g) 14, vit. A (IU) 13119.36, vit. C (mg) 29.52, sodium (mg) 654, Potassium (mg) 706, calcium (mg) 353.39, Vegetables () 1, Starch () 1.5, Fat () 2.5, Percent Daily Values are based on a 2,000 calorie die

ingredients
2    teaspoons   plus 1 tablespoon canola oil, divided
1    pound   flank steak, trimmed
4      large portobello mushrooms, stemmed, halved and thinly sliced
1      large onion, sliced
3/4   teaspoon   dried thyme
1/2   teaspoon   salt
1/2   teaspoon   freshly ground pepper
3    tablespoons   all-purpose flour
1    14 ounce can  reduced-sodium beef broth
2    tablespoons   cognac, or brandy
1    tablespoon   red-wine vinegar
1/2   cup   reduced-fat sour cream
4    tablespoons   chopped fresh chives, or parsley
directions
Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 404, Fat, total (g) 19, chol. (mg) 74, sat. fat (g) 7, carb. (g) 14, Monosaturated fat (g) 8, fiber (g) 2, pro. (g) 37, sodium (mg) 426, Potassium (mg) 969, iron (mg) 3.06, Vegetables () 1, Starch () 0.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

• 1 1/4   pounds   ground turkey
• 1    package  (10 ounces) frozen chopped spinach, excess liquid squeezed out
• 1/4   cup   pine nuts
• 1    teaspoon   dried Italian seasoning
• 1/2   teaspoon   salt
• 1/4   teaspoon   black pepper
• 1    jar  (36 ounces) chunky pasta sauce
• 14      manicotti shells (such as Ronzoni)
• 1    can  (14.5 ounces) chicken broth
• 1    cup   shredded reduced-fat mozzarella cheese
•     Grated Parmesan cheese, to garnish, optional

ingredients

2    tablespoons   extra-virgin olive oil
2      large carrots, finely chopped
1      large onion, diced
2    tablespoons   minced garlic
1    teaspoon   chopped fresh rosemary
2    14 ounce cans  vegetable broth
2      medium zucchini, diced
9    ounce (about 2 cups)  fresh or frozen tortellini, preferably spinach-&-cheese
4      plum tomatoes, diced
2    tablespoons   red-wine vinegar

directions
Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 8, chol. (mg) 10, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 7, vit. A (IU) 3887.22, vit. C (mg) 20.67, sodium (mg) 386, Potassium (mg) 400, Vegetables () 2, Starch () 1, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

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