recipes

Heat oven to 375°F.

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

Cook and drain pasta as directed on package, using minimum cook time.

Meanwhile, in 8-inch nonstick skillet, cook mushrooms and onion over medium heat about 5 minutes, stirring frequently, until softened.

In large bowl, stir together cooked pasta and thawed spinach.

Stir in mushroom mixture.

Spread in baking dish.

In another bowl, stir remaining ingredients until blended.

Pour over pasta mixture.

Bake uncovered 35 to 40 minutes or until top is golden brown.

Let stand 5 minutes before serving.

Heat oven to 350°F.

Spray 12×8-inch (2-quart) glass baking dish with cooking spray.

Cook and drain pasta as directed on package, using minimum cook time.

Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat.

Add onion, eggplant and zucchini; cook 5 to 7 minutes, stirring frequently, until crisp-tender.

Stir in tomatoes and tomato sauce.

Spoon cooked pasta into baking dish.

Spoon vegetable sauce over pasta.

Cover tightly with foil.

Bake 20 minutes.

Uncover; sprinkle with cheese.

Bake uncovered 5 to 7 minutes longer or until cheese is melted.

Heat oven to 350°F.

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

Spray 12-inch skillet with cooking spray; heat over medium-high heat.

Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender.

Stir in broth and rosemary.

Heat to boiling.

Stir in artichokes and spinach; reduce heat.

Cover; simmer 5 minutes.

Stir in pasta sauce.

Spread one-fourth of the artichoke mixture in bottom of baking dish.

Top with 3 noodles.

Sprinkle with ¾ cup of the mozzarella cheese.

Repeat layers twice.

Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese.

Sprinkle with feta cheese.

Cover with foil.

Bake 40 minutes.

Uncover; bake about 15 minutes longer or until noodles are tender and lasagna is bubbly.

Let stand 10 to 15 minutes before cutting.

Garnish with rosemary sprigs and lemon wedges.

1 Serving: Calories 520

Heat oven to 450°F.

Spray 15x10x1-inch pan with cooking spray.

In pan, place bell peppers, zucchini, onion and mushrooms in single layer.

Spray vegetables with cooking spray; sprinkle with salt and pepper.

Roast 15 to 20 minutes, turning vegetables once, until crisp-tender.

Meanwhile, cook and drain noodles as directed on package, using minimum cook time.

In medium bowl, crumble chèvre cheese into pesto; stir.

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In baking dish, spread ½ cup of the pasta sauce.

Top with 3 noodles; spread with half of the pesto mixture and 2 cups of the roasted vegetables.

Top with 3 noodles; layer with ¾ cup pasta sauce, 1 cup shredded cheese blend and 2 cups vegetables.

Top with 3 noodles; layer with remaining pesto mixture and vegetables.

Top with remaining 3 noodles; layer with remaining ¾ cup pasta sauce and 1 cup shredded cheese.

Reduce oven temperature to 375°F.

Bake 20 to 30 minutes or until hot.

Let stand 10 minutes before serving.

Heat oven to 350°F.

Cook and drain noodles as directed on package.

In large bowl, mix broccoli, carrots, tomatoes, bell peppers, pesto and salt.

In medium bowl, mix ricotta cheese, Parmesan cheese, parsley and egg.

In 2-quart saucepan, melt butter over medium heat.

Add garlic; cook about 2 minutes, stirring frequently, until golden.

Stir in flour; cook over medium heat, stirring constantly, until mixture is smooth and bubbly.

Remove from heat.

Stir in milk.

Heat to boiling, stirring constantly.

Boil and stir 1 minute.

Remove from heat.

In ungreased 13×9-inch (3-quart) glass baking dish, place 3 noodles.

Spread half of the cheese mixture over noodles.

Top with 3 noodles and half of the vegetable mixture.

Sprinkle with 1 cup of the mozzarella cheese.

Top with 3 noodles; spread with remaining cheese mixture.

Top with remaining 3 noodles and vegetable mixture.

Pour sauce evenly over top.

Sprinkle with remaining 2 cups mozzarella cheese.

Bake uncovered 35 to 40 minutes or until hot in center.

Let stand 10 minutes before serving.

Heat oven to 375°F.

Spray 11×7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.

Cook and drain pasta as directed on package, using minimum cook time.

In large bowl, stir Alfredo sauce, wine, Italian seasoning, lemon peel, tuna, peas, mushrooms and pasta.

Spoon into baking dish.

In small bowl, stir together bread crumbs and butter; sprinkle over mixture in baking dish.

Bake 25 to 30 minutes or until topping is golden brown.

Heat oven to 375°F.

Spray 2-quart casserole with cooking spray.

Arrange bacon between sheets of microwavable paper towels on microwavable dinner plate.

Microwave on High 3 to 4 minutes or until bacon is crisp.

Cool; crumble.

In 3-quart saucepan, melt ¼ cup butter over low heat.

Stir in flour, mustard, salt and pepper.

Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.

Remove from heat.

Gradually stir in milk.

Heat to boiling over medium heat, stirring constantly; boil 1 minute.

Stir in cheese, ½ cup at a time, until melted.

Remove from heat.

Stir in uncooked macaroni.

Gently stir in kale, tomatoes and bacon; pour into casserole.

Bake uncovered 15 minutes; stir.

(If any macaroni is sticking up above surface, press down with back of spoon.

) Meanwhile, in small microwavable bowl, microwave 1 tablespoon butter uncovered on High about 40 seconds or until melted.

Stir in bread crumbs.

Sprinkle topping over macaroni mixture.

Bake 12 to 17 minutes longer or until macaroni is tender when pierced with fork and topping is light golden brown.

Let stand 5 minutes before serving.

Heat oven to 350°F.

Grease 11×7-inch (2-quart) glass baking dish with butter or cooking spray.

In small bowl, mix ham, olives and roasted peppers.

In baking dish, toss bread cubes and half of ham mixture.

In large bowl, beat eggs and milk with whisk until well blended.

Pour over ingredients in baking dish.

Top evenly with provolone cheese; sprinkle with remaining ham mixture.

Bake uncovered 40 to 45 minutes or until set and edges are golden brown.

Sprinkle with Parmesan cheese.

Let stand 5 minutes before serving.

Heat oven to 375°F.

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

Arrange potato wedges in baking dish.

Bake uncovered 10 to 15 minutes or until thawed and beginning to brown.

Top potatoes with half each of the ham, bacon, bell pepper and green onions.

Spread cheese dip on top.

Sprinkle with remaining ham, bacon and bell pepper.

Bake 20 to 30 minutes longer or until cheese dip is melted and potatoes are tender.

Top with dollops of sour cream and remaining green onions before serving.

In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.

In ungreased 13×9-inch (3-quart) glass baking dish, spread ½ cup of the pasta sauce.

Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli.

Sprinkle evenly with 1½ cups sausage, 1 cup of the mozzarella and ¼ cup of the Asiago cheese.

Repeat layers with remaining ravioli, pasta sauce and sausage only.

Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.

Heat oven to 350°F.

Bake covered 45 minutes.

Remove foil; sprinkle with remaining 1½ cups mozzarella and ¼ cup Asiago cheese and the grated Parmesan cheese.

Bake 15 to 20 minutes longer or until cheese is melted and lasagna is hot in center.

Let stand 10 minutes before serving.