Baked Fettucine Lasagna

1 tablespoon butter
1 cup chopped onion
1 cup red bell pepper, chopped
1 pound ground beef (optional)
1 (29 ounce) can diced tomatoes
1 (4.5 ounce) can sliced mushrooms
3 tablespoons chopped black olives (optional)
2 teaspoons dried oregano
12 ounces dry fettucine pasta
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup beef broth
1/4 cup grated Parmesan cheese

Melt butter or margarine in a large skillet over medium heat. Add onion and green bell pepper and saute until tender. Meanwhile, in a separate large skillet, brown beef, if desired; drain and reserve. To onion and bell pepper add tomatoes, mushrooms, olives and oregano. Then add beef if desired and simmer uncovered for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Meanwhile, place half (6 ounces) of the fettuccine in a lightly greased 9x13 inch baking dish. Top with half of the vegetable mixture and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth and pour over casserole. Sprinkle with Parmesan cheese and bake for 30 to 35 minutes or until heated through. Makes 10 to 12 servings

Ham and Sour Cream Baked Noodles

1/2 lb Noodles, cooked and drained
1 1/2 c Cottage cheese
1 1/2 c Sour cream
2 c Chopped ham
2 Eggs, slightly beaten
1/2 ts Salt
1/2 c Chopped green bell pepper
1/2 c Finely chopped celery
1/4 c Finely chopped onion
Pepper to taste
6 tb Melted butter

Preheat the oven to 350 degrees F. Butter a 3-quart casserole.

Put the cooked noodles into a bowl and toss with the remaining ingredients until well mixed. Spoon into the casserole and bake 50 to 60 minutes, or until bubbling and set.

Lemon Pasta with Asparagus

10 asparagus stalks, ends snapped
1 Tbsp olive oil, divided
1/2 tsp salt, divided
12 oz fettuccine
1 cup dry white wine
3 shallots, chopped
3 lemons
1 1/2 cups whipping cream
1/3 cup plus 2 Tbsp grated Parmesan cheese, divided
1/8 tsp cayenne pepper
4 Tbsp butter
1 Tbsp minced chives
1 Tbsp minced mint

Wash and dry asparagus. Place stalks in a baking pan large enough to hold them in one layer, and gently rub them with 1/2 tablespoon olive oil. Sprinkle 1/4 teaspoon salt over the asparagus and bake in a preheated 425 degree oven for 12 to 15 minutes, depending upon the thickness of the stalks. when cool enough to handle, cut into 1/2-inch pieces.

In a generous amount of salted boiling water, cook the fettuccine until al dente. Drain, place in a bowl and toss with 1/2 tablespoon olive oil.

Pour wine into a large skillet or pan. Add shallots. Reduce over medium heat to one half. Wash lemons well with soap and water, rinse and dry. Add grated rind and juice from 2 lemons to the wine. Simmer 2 minutes.

Add cream. Bring to a boil, then lower heat and add 1/3 cup cheese, 1/4 teaspoon salt and cayenne pepper. Simmer slowly, whisking constantly, about 4 minutes, or until sauce begins to thicken. Cut cold butter into small pieces and add to the sauce, cooking 1 minute. Add asparagus, pasta and 2 tablespoons cheese. Toss until pasta is thoroughly coated with sauce and heated through.

Divide pasta evenly in heated plates or soup bowls. Sprinkle with grated peel from remaining lemon, chives and mint.

Low Fat Fettucine Alfredo Recipe

4 ounces fettuccine
2 teaspoons margarine
4 cloves garlic, minced
4 1/2 teaspoons all-purpose flour
1 1/2 cups skim milk
1/2 cup grated Parmesan cheese
2 ounces Neufachatel cheese
1/4 cup chopped parsley

1. In a large pot cook with boiling salted water cook fettuccini pasta until al dente. Drain.
2. Meanwhile, in a large saucepan over medium-high heat melt margarine; add garlic and saute for one minute. Add flour, stirring constantly. Gradually whisk in milk, continue to stir until sauce thickens, about 5 to7 minutes. Add the Neufchatel cheese, grated Parmesan cheese, and ground black pepper. Cook until the cheese has completely melted.
3. Serve Alfredo sauce over cooked and drained fettuccini noodles. Sprinkle the top with fresh parsley.

Makes 2 servings

Mexican Pasta Salad

3 cups uncooked rotelle pasta (8 ounces)
15 1/4 ounces whole kernel corn, drained
15 ounces black beans, rinsed and drained
1 large green bell pepper, chopped (if using chopped frozen bell peppers it is 1 1/2 cups)
1 cup shredded cheddar cheese
3/4 cup thick & chunky salsa
1/3 cup chopped fresh cilantro or parsley
1/2 cup vinaigrette dressing

1. Cook pasta according to package directions.
2. Rinse pasta with cold water after cooking.
3. Place pasta in a large salad bowl followed by all other ingredients.
4. Mix well.
5. Cover and refrigerate for 2 hours so flavors can blend together.

Overnight Lasagne

1 pound ground beef
1 medium onion -- chopped (about 1/2 cup)
1 clove garlic -- crushed
1/3 cup chopped fresh parsley leaves or 2 tablespoons dried

1 tablespoon sugar
2 tablespoons chopped fresh basil leaves or 1 1/2 tsp dried

1 teaspoon seasoned salt
1 (16 ounce) can whole tomatoes -- undrained
1 (10 3/4 ounce) can condensed tomato soup
1 (6 ounce) can tomato paste
2 1/2 cups water
12 uncooked lasagne noodles (about 12 ounces)
1 (12 ounce) container creamed cottage cheese
2 cups shredded Mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese

Cook and stir ground beef, onion and garlic in Dutch oven until beef is brown; drain. Stir in parsley, sugar, basil, seasoned salt, tomatoes, tomato soup, tomato paste and water; break up tomatoes. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 20 minutes.

Spread 2 cups of the sauce mixture in ungreased rectangular baking dish, 13 × 9 × 2 inches. Top with 4 noodles. Spread half of the cottage cheese over noodles; spread with 2 cups of the sauce mixture. Sprinkle with 1 cup of the Mozzarella cheese. Repeat with 4 noodles, the remaining cottage cheese, 2 cups of the sauce mixture and the remaining Mozzarella cheese. Top with the remaining noodles and sauce mixture; sprinkle with Parmesan cheese. Cover and refrigerate up to 12 hours.

Heat oven to 350º. Bake covered 30 minutes. Uncover and bake until hot and bubbly, 30 to 40 minutes longer. Let stand 15 minutes before cutting. Yield: 8 servings.

2 oz boneless, skinless chicken, halved
8 oz spaghetti, uncooked
1 chicken bouillon cube
1 med red bell pepper, trimmed sliced
1 large leek, white part only, chopped

Sauce:

1 tsp garlic powder 1/8 tsp crushed rep pepper flakes
1 tsp dried thyme
2 tsp lime juice
3 tsp dijon mustard
2 tbsp soy sauce
2 tbsp rice vinegar
1/4 cup white wine
2 tsp honey
Olive oil

Combine the sauce ingredients, and set aside. Put the leek and pepper in a large skillet with a little bit of olive oil. Saute for about 3 minutes, just until the vegetables begin to wilt. Remove vegetables from the skillet and set aside. Add chicken to the skillet (and more olive oil, if necessary), and cook in the vegetable juices until no longer pink. Add the sauce to the skillet. While the chicken is simmering, bring a large pot of water to a boil over high heat. Dissolve the bouillon cube in the water. Add the spaghetti, and cook to desired doneness. Transfer the pasta to a serving bowl. Arrange the chicken and vegetables and sauce on top.

4 to 6 ripe tomatoes, seeded and chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper
Spaghetti pasta

In a bowl, combine tomatoes, Parmesan cheese, basil, oregano, olive oil, garlic, salt and pepper. Meanwhile, cook spaghetti. Drain and add to the tomato mixture. Toss and serve. Makes 4 servings.

Springtime Pasta Salad

12 oz Spaghetti, Linguine or Thin Spaghetti, uncooked
1 tbsp Vegetable oil
8 oz Broccoli florets
8 oz Asparagus, cut in 1-inch pieces
4 Scallions or spring onions, cut in 1-inch slices
2 cloves Garlic, finely chopped
10 oz Package frozen peas, thawed and drained
1 Green or red bell pepper, coarsly chopped
8 oz Mushrooms, sliced
1/4 cup Minced fresh parsley

Dressing:
3 tbsp Red wine vinegar
3 tbsp Fresh lemon juice
1 tbsp Dijon mustard
1/2 tsp Basil
1/2 tsp Oregano
1/2 tsp Thyme
1/8 tsp Cayenne pepper
Freshly ground black pepper to taste
2 tbsp Vegetable oil

1. Prepare pasta according to package directions; drain.
2. In a large pot, cook broccoli and asparagus in boiling water until crisp yet tender, about 4 minutes.
3. Drain and add to pasta.
4. Add scallions, garlic, peas, bell pepper, mushrooms and parsley to pasta.
5. In a small bowl, whisk together first seven dressing ingredients.
6. Slowly whisk in the oil until dressing is well blended.
7. Pour dressing over pasta mixture and toss gently until well mixed.

8 oz. ziti pasta
8 oz. regular or spicy bulk pork sausage
1 small onion, chopped ( 1/2 c.)
1 tbsp. chopped parsley
1 cup sliced fresh mushrooms
1/4 cup chopped sun-dried tomatoes in oil, drained
1 cup plain low-fat yogurt
1/4 cup grated Parmesan cheese, optional

Cook pasta according to package directions, drain. Rinse with hot water, drain and set aside. Saute sausage and onion in a large skillet, breaking meat into small pieces with back of fork. Cook until sausage is almost done, drain fat. Add parsley and mushrooms. Cook 2 to 3 minutes. Stir in drained cooked pasta, dried tomatoes and yogurt. Heat but do not boil. Sprinkle with Parmesan cheese, if using.