LASAGNA PASTA

INGREDIENTS

• 1 lb bowtie pasta
• 1 tablespoon cooking spray
• 1 lb ground turkey or lean ground beef
• 1 jar spaghetti sauce (or 3 cups homemade)
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1 heaping teaspoon Italian seasoning
• 1 cup shredded part skim mozzarella cheese
• 1 cup low fat sour cream

INSTRUCTIONS

1. Boil pasta in large pot of salted water until al dente, drain. In large skillet, brown and crumble ground chuck until fully cooked, drain fat and return to pan. Pour cooked pasta on top of meat, then drizzle on olive oil. Pour on jar of sauce, salt, garlic powder and Italian seasonings. Stir. Add cheese and sour cream. Stir over low heat until cheese is melted and all ingredients are combined. Taste and add salt and pepper, if necessary. Serve with parmesan or additional mozzarella, if desired.

For More Details About Recipe Click Here

Recipe From : recipe-diaries.com

cheese, lasagna, pasta 5:38 AM No comments

America's Test Kitchen Skillet Baked Ziti

I

NGREDIENTS

1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
salt & fresh ground pepper
1 (28 ounce) can crushed tomatoes
3 cups water
12 ounces ziti pasta (3 3/4 cups)
1/2 cup heavy cream
1/2 cup parmesan cheese, grated
1/4 cup fresh basil leaf, minced
1 cup mozzarella cheese, shredded

DIRECTIONS

1.Adjust oven rack to middle position and preheat oven to 475.
2.Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch ovensafe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute. (If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking).
3.Add crushed tomatoes, water, ziti and 1/2 teaspoon salt.
4.Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes.
5.Stir in cream, Parmesan, and basil. Season with salt and pepper to taste.
6.Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

main dish, pasta 8:31 AM No comments

mexican beef bake with cilantro-lime cream

INGREDIENTS

4   ounces dried multigrain or regular rotini or elbow macaroni (1 1/3 cups)
12   ounces extra-lean ground beef
2   cloves garlic, minced
1  15  ounce can black beans or pinto beans, rinsed and drained
1  14 1/2 ounce can no-salt-added diced tomatoes, undrained
3/4  cup bottled picante sauce or salsa
1   teaspoon dried oregano, crushed
1/2  teaspoon ground cumin
1/2  teaspoon chili powder
1/2  cup shredded reduced-fat Colby and Monterey Jack cheese (2 ounces)
1/3  cup light dairy sour cream
3   tablespoons sliced green onions
2   teaspoons coarsely chopped fresh cilantro
1/2  teaspoon finely shredded lime peel

DIRECTIONS

1. Preheat oven to 350 degrees F. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.
2. Meanwhile, in a large skillet, cook meat and garlic until meat is brown, stirring to break up meat as it cooks. Drain off fat.
3. Stir the cooked meat into pasta in saucepan. Stir in beans, undrained tomatoes, picante sauce, oregano, cumin, and chili powder. Transfer mixture to a 1-1/2- to 2-quart casserole or baking dish.
4. Bake, covered, about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, about 3 minutes more or until cheese is melted.
5. In a small bowl, stir together sour cream, 2 tablespoons of the green onions, the cilantro, and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.

beef, mexıcan, pasta 7:48 AM No comments

italian sausage & veggie pasta

INGREDIENTS

2   ounces uncooked whole-wheat pasta
1/2  cup spaghetti sauce
1   pre-cooked Italian-style chicken sausage, sliced into rounds
2   garlic cloves, minced
1/2  cup chopped mushrooms
1/2  cup chopped onions
1/2  cup chopped zucchini
2   tablespoons grated Parmesan cheese

DIRECTIONS

1. Cook pasta according to package directions.
2. Heat spaghetti sauce, sausage, garlic and vegetables for about 12 minutes, until veggies are tender.
3. Top pasta with sauce mixture and sprinkle with cheese.

pasta 12:52 AM No comments

pasta with the works

INGREDIENTS

1  1  pound package corkscrew-shaped pasta (rotini), cooked and drained (about 6 cups)
7 1/2  cups Prego® Traditional Italian Sauce OR Prego® Roasted Garlic and Herb Italian Sauce
1   cup thinly sliced pepperoni cut in half
2   medium green peppers, chopped (about 1 1/2 cups)
1   cup large pitted ripe olive, cut in half
2   cups shredded mozzarella cheese (about 8 ounces)
Grated Parmesan cheese

DIRECTIONS

1. Heat the pasta, sauce, pepperoni, peppers, olives and mozzarella cheese in a 6-quart sauce pot over medium heat until the mixture is hot and bubbling, stirring often.
2. Serve with the Parmesan cheese.

pasta 12:49 AM No comments

pasta & beans

INGREDIENTS

3   tablespoons extra-virgin olive oil
2   cloves garlic, minced
4 - 5   medium plum tomatoes, chopped
1/2  teaspoon dried oregano
pinch of crushed red pepper
1  15  ounce can cannellini beans, rinsed
1/2  teaspoon salt, or to taste 
Freshly ground pepper, to taste
8   ounces orecchiette, radiatore or other short pasta
1   pound broccoli rabe, stem ends trimmed, rinsed and cut into 1 1/2-inch pieces
1/4  cup freshly grated Parmesan or Pecorino Romano cheese

DIRECTIONS

1. Put a large pot of water on to boil for cooking pasta.
2. Heat oil in a large skillet over low heat. Add garlic and cook, stirring, until fragrant but not colored, about 1 minute. Add tomatoes, oregano and crushed red pepper; cover and increase heat to medium. Cook, stirring occasionally, until the tomatoes start to break down and release their juices, 5 to 10 minutes. Add beans, reduce heat to low and simmer, covered, until heated through. Season with salt and pepper.
3. Meanwhile, cook pasta in the boiling water for 4 minutes. Add broccoli rabe and cook until the pasta is just tender and the broccoli rabe is tender, 4 to 5 minutes more. Reserving 1/2 cup of the cooking liquid, drain the pasta and broccoli rabe and place in a large bowl. Add the tomato mixture and the reserved cooking liquid; toss to coat. The dish should be slightly soupy. Sprinkle each serving with cheese.

pasta 12:46 AM No comments

shrimply divine pasta

INGREDIENTS

6   ounces mafalda noodles (or other pasta)
12   ounces fresh or frozen and thawed medium shrimp, peeled and deveined
1 1/2  teaspoons bottled minced garlic
1   tablespoon olive oil or cooking oil
1   cup chicken broth
1   tablespoon cornstarch
1   teaspoon dried basil, crushed
4   cups prewashed (packaged) baby spinach or torn spinach
Finely shredded Parmesan cheese 
Freshly ground black pepper or crushed red pepper

DIRECTIONS

1. Cook pasta according to the package directions. Drain well; keep pasta warm.
2. Meanwhile, rinse shrimp; pat dry. For sauce, in a large skillet cook garlic in hot oil over medium-high heat for 15 seconds. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Remove shrimp. Combine chicken broth, cornstarch, and basil. Add to skillet. Cook and stir until thickened and bubbly. Add the spinach. Cook 1 to 2 minutes more, or until wilted. Return the shrimp to skillet; stir to combine.
3. Toss shrimp mixture and pasta together. Pass parmesan cheese and pepper. Makes 4 main-dish servings.

pasta 12:42 AM No comments

creamy ham and penne pasta

INGREDIENTS

8   ounces dry penne pasta, uncooked
1/2  cup frozen green peas
1  10  ounce can Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained
1  8  ounce package 
1/3 less fat cream cheese (Neufchatel), cubed
1/2  cup shredded sharp cheddar cheese
3/4  cup chopped fully cooked lean ham

DIRECTIONS

1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

Cook's Tips:

1. If your family prefers more heat, use Ro*Tel® Original Diced Tomatoes & Green Chilies.

pasta 11:45 AM No comments

italian pasta salad

INGREDIENTS

4   ounces dried whole wheat rotini pasta, dried whole grain penne pasta, or dried bow tie pasta (about 1 1/2 cups)
1   cup fresh sugar snap peas (4 ounces), trimmed
1/2  cup chopped red sweet pepper
1/4  cup shredded fresh basil*
2   tablespoons pitted nioise olives or pitted ripe olives, quartered
2   tablespoons red wine vinegar
2   tablespoons olive oil
1   clove garlic, minced
1/8  teaspoon salt
Dash ground black pepper

DIRECTIONS

1. Cook pasta according to package directions, adding the sugar snap peas for the last 1 minute of cooking. Drain well. Rinse well with cold water; drain again. In a large bowl, combine pasta mixture, sweet pepper, basil, and olives. Set aside.
2. For dressing, in a screw-top jar, combine red wine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to combine. Makes 6 (1/2-cup) servings.

Tip
Chef Tip: You can use assorted sweet peppers for color and flavor. Be sure to remove all seeds and the inside "rib" before you dice. You can also grill the peppers, if you'd like a more "smoky" flavor.
Tip
Chef Tip: You can use an assortment of olives or one in particular. Make sure they are pitted. Again, use the best olives that are available to complement your salad.
Tip
*Chef Tip: A quick way to shred (chiffonade) fresh basil is to stack several leaves on top of each other and roll the leaves up like a cigar. Starting at one end, use a sharp knife to cut crosswise into slices.

pasta 11:40 AM No comments

onions with pasta nests

INGREDIENTS

1   tablespoon butter

1   tablespoon olive oil

2   poundssweet onions, sliced 12 inch thick and separated into rings

1/2  teaspoon salt

1/4  teaspoon ground black pepper

4   ounces dried coiled pasta or angel hair pasta

1 1/4  cups water

DIRECTIONS

1. In a 12-inch skillet heat butter and olive oil over medium heat until butter melts. Add onions, salt, and pepper. Cook, covered, for 15 minutes, stirring occasionally. Uncover. Cook for 10 to 15 minutes more or until onions are tender and browned, stirring frequently. Remove onions from skillet; set aside.

2. Add pasta to hot skillet. Cook and stir for 4 minutes or until pasta is browned. Add cooked onions and water to skillet. Bring to boiling; reduce heat. Cover and cook 5 minutes. Uncover. Cook for 3 to 4 minutes more or until pasta is tender, stirring occasionally. Serve immediately. Makes 4 (3/4-cup) servings.

pasta 11:33 AM No comments

alfredo chicken and broccoli

INGREDIENTS

12   ounces dried fettuccine or linguine pasta
2   cups fresh or frozen broccoli florets, thawed
1  15  ounce jar light Alfredo sauce
2   tablespoons purchased basil pesto
1/2  cup drained and sliced bottled roasted red sweet peppers
2 - 3   tablespoons milk (optional)
6   Tyson® Grilled & Ready® Chicken Breast Fillets
1 1/2  tablespoons olive oil
1   teaspoon dried Italian seasoning, crushed

DIRECTIONS

1. Cook pasta according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain; cover and keep warm.
2. In a medium saucepan combine Alfredo sauce and pesto. Stir in sweet peppers. Cook over medium heat, stirring occasionally, until heated through. Stir in cooked pasta and broccoli. If needed, add enough milk to reach desired consistency.
3. Meanwhile, brush Grilled & Ready® Chicken Breast Fillets with oil and sprinkle with Italian seasoning. Prepare in microwave according to package directions.
4. To serve, divide pasta mixture among serving plates. Top with chicken.

Serving Suggestion:

1. Sprinkle each serving with shredded Parmesan cheese and snipped fresh basil.

chicken, pasta 11:28 AM No comments

healthy carbonara

INGREDIENTS

1  9  ounce package fettuccine
1   cup frozen green peas
3   slices center-cut bacon
1   small onion, chopped
3   garlic cloves, minced
1/2  teaspoon thyme
1/2  cup fat-free half-and-half
1/2  cup shredded Parmesan

DIRECTIONS

1. Cook pasta according to the directions on the package, but don't salt the water. Three minutes before the pasta is supposed to be done, add the green peas to the pot. Drain, and reserve 3/4 cup of cooking liquid.
2. Meanwhile, cook bacon in a large saucepan on medium-high heat until crispy. Remove bacon from pan and discard all except 2 teaspoons of drippings. Add onion to the pan and saute for 3 minutes in the leftover drippings. Add garlic and thyme, and cook another minute. Stir in pasta and peas, reserved cooking liquid, and half-and-half. Cook 2 minutes. Crumble bacon on top of pasta and toss with cheese.

pasta 11:13 AM No comments

quick antipasto pasta salad

INGREDIENTS

1   box Betty Crocker® Suddenly Salad® Caesar pasta salad mix
1/2  cup Italian dressing
4   cups torn romaine lettuce
1   cup cubed salami
1   cup cherry tomatoes, halved
4   ounces mozzarella or provolone cheese, cut into 1/2-inch cubes (1 cup)
1   can sliced ripe olives, drained (2 1/4 ounces)

DIRECTIONS

1. Empty Pasta mix into 3-quart saucepan 23 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In large bowl, stir together seasoning mix and dressing. Toss with pasta and remaining ingredients. Stir in croutons and Parmesan topping just before serving. Serve immediately, or refrigerate.

Tip:

1. High Altitude (3500-6500 ft): Make pasta mix following High Altitude directions on box.

pasta, salads 9:06 AM No comments

Pastitsio (Oamc)

INGREDIENTS

Meat sauce:
enough olive oil, to just coat the bottom of a large pot
2 large onions, finely chopped
3 garlic cloves, minced
2 lbs lean ground meat (I often use a combo of beef and pork, lamb would be good too, but go heavier on the beef)
2 (16 ounce) cans diced tomatoes with juice (concasse)
1/3 cup chopped pitted kalamata olive (optional)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 bay leaf
1/2 cup red wine
1 cinnamon stick, broken in two
Pasta:
1 lb penne or 1 lb rigatoni pasta
3 tablespoons melted butter
2 cups whole milk
2 eggs, beaten
1/2 cup grated kefalotiri or 1/2 cup romano cheese or 1/2 cup parmesan cheese
Bechamel Sauce:
6 tablespoons butter
1/3 cup flour
4 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
3 eggs
1/2 lb grated kefalotiri or 1/2 lb romano cheese or 1/2 lb parmesan cheese, divided

DIRECTIONS:

1.For the meat sauce, put some olive oil in a large pot; saute onion until lightly browned; add garlic; add meat and cook until brown, crumbling with a fork; add remaining meat sauce ingredients to skillet; mix well; cover and simmer for 1 hour, stirring occasionally, until quite thick; let mixture cool; remove and discard cinnamon stick and bay leaf.
2.Prepare pasta by boiling until al dente in plenty of boiling, salted water; drain and place pasta in a large bowl; add butter, milk, eggs and 1/2 cup cheese; gently stir to coat; set aside.
3.To prepare bechamel sauce, melt butter over medium heat in a saucepan; stir in flour until smooth, cook, whisking for 2 minutes; gradually add milk, stirring, until thickened; lower heat; add salt, pepper and nutmeg; remove from heat.
4.In medium-sized bowl, beat 3 eggs; slowly add hot cream sauce to eggs; stir thoroughly so eggs don't curdle.
5.Preheat oven to 350°F and butter or oil (with olive oil) a large baking pan (my pan is about 18" x 10").
6.Empty 1/2 of the penne mixture over bottom of pan; cover evenly with all of meat sauce; sprinkle 1/3 of the cheese over meat sauce; add remaining penne mixture, spreading evenly; sprinkle another 1/3 of the cheese over top; pour bechamel sauce evenly over entire casserole; top with remaining cheese.
7.Bake until bechamel sauce sets and has golden-brown patches across top, approximately 45 minutes to 1 hour; cool at least 20 minutes before cutting into pieces for serving.
8.Freezer Notes: Once the baked pastitsio has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!

ground beef, main dish, pasta 5:31 AM No comments

Cheese Stuffed Shells

INGREDITENTS

2 eggs, beaten
30 ounces ricotta cheese, lowfat okay
2 cups shredded mozzarella cheese, lowfat okay
3/4 cup grated parmesan cheese, lowfat okay
1/2 cup fresh parsley sprig, chopped
1 teaspoon salt
1 dash black pepper
12 ounces shell pasta, jumbo, prepared
26 ounces spaghetti sauce, lowfat okay
1/4 cup grated parmesan cheese, lowfat okay

DIRECTIONS

1 Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
2 Combine eggs, cheeses, and seasonings in bowl.
3 Spoon about 3 Tbls. cheese mixture into each cooked shell.
4 Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
5 Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
6 Sprinkle cheese over sauce.
7 Bake in 350F degrees oven for 30 minutes.

main dish, pasta 10:11 AM No comments

Shanghai Pasta

INGREDIENTS

8   ounces dried fusilli, linguine, or spaghetti
3   tablespoons soy sauce
1   tablespoon bottled plum sauce
1   teaspoon toasted sesame oil
1/2  teaspoon red chili paste (optional)
1   tablespoon cooking oil
1   medium red and/or green sweet pepper, cut into bite-size pieces
1   cup fresh green beans, cut into 1-inch pieces or 1 cup pea pods, trimmed
12   ounces frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per lb. count)
2   cloves garlic, minced
1   teaspoon grated fresh ginger
1/4  teaspoon ground black pepper
2   green onions, bias sliced into 1-inch pieces

2   teaspoons sesame seeds, toasted

DIRECTIONS

1. Cook pasta according to package directions. Drain. Set aside. Keep warm. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili paste (if using). Set aside.


2. Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Cook and stir sweet pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black pepper to center of wok. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve, top with onions and sesame seeds. Makes 4 main-dish servings.

asian cuisine, main dish, pasta 5:18 AM No comments

Zesty Penne, Sausage and Peppers

INGREDIENTS

3   cups penne pasta, uncooked
1   pound Italian sausage
1   each green and red pepper, cut into thin strips
1  26  ounce jar spaghetti sauce
1   teaspoon fennel seed
4   ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4  cup KRAFT Shredded Parmesan Cheese

- Dash crushed red pepper

DIRECTIONS

1. COOK pasta as directed on package.

2. MEANWHILE, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain. Add peppers; cook and stir 5 min. or until crisp-tender. Stir in next 3 ingredients; cook 5 min. or until heated through. Add cream cheese; cook 2 min. or until melted, stirring frequently.

3. DRAIN pasta. Add to sausage mixture; mix lightly. Top with Parmesan.

Size-Wise:
1. You'll know it's a special occasion when you get to enjoy a serving of this easy-to-prepare meal!

Variation:

1. Prepare using PHILADELPHIA Neufchatel Cheese or 1/2 cup (1/2 of 8-ounce tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese.

main dish, pasta 3:44 AM No comments

Alfredo Chicken and Broccoli

INGREDIENTS

12   ounces dried fettuccine or linguine pasta
2   cups fresh or frozen broccoli florets, thawed
1  15  ounce jar light Alfredo sauce
2   tablespoons purchased basil pesto
1/2  cup drained and sliced bottled roasted red sweet peppers
2 - 3   tablespoons milk (optional)
6   Tyson® Grilled & Ready® Chicken Breast Fillets
1 1/2  tablespoons olive oil

1   teaspoon dried Italian seasoning, crushed

DIRECTIONS

1. Cook pasta according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain; cover and keep warm.

2. In a medium saucepan combine Alfredo sauce and pesto. Stir in sweet peppers. Cook over medium heat, stirring occasionally, until heated through. Stir in cooked pasta and broccoli. If needed, add enough milk to reach desired consistency.

3. Meanwhile, brush Grilled & Ready® Chicken Breast Fillets with oil and sprinkle with Italian seasoning. Prepare in microwave according to package directions.

4. To serve, divide pasta mixture among serving plates. Top with chicken.

Serving Suggestion:


1. Sprinkle each serving with shredded Parmesan cheese and snipped fresh basil.

broccoli, chicken, main dish, pasta 3:39 AM No comments

Vegetarian Lasagna

INGREDIENTS

White Sauce;
2   tablespoons unsalted butter
2   tablespoons all-purpose flour
2 3/4  cups low-fat (1 per cent) milk
1/2  teaspoon salt
1/8  teaspoon ground nutmeg

Lasagna;
2   tablespoons olive oil
1   large onion, finely chopped
2   large cloves garlic, finely chopped
1   carrot, finely chopped
1   large sweet red pepper, cored, seeded, finely chopped
1   pound zucchini, coarsely chopped
1   cup sliced mushrooms (about 3 ounces)
1  28  ounce can tomatoes, drained and chopped
1/4  cup cured black olives, pitted and finely chopped
1/4  teaspoon salt
1/8  teaspoon pepper
1   cup packed fresh basil leaves, finely chopped
9   lasagna noodles
8   ounces part-skim mozzarella cheese, shredded
8   ounces provolone cheese, shredded
1/2  cup grated Parmesan cheese

DIRECTIONS

Prepare white sauce;

1. Melt butter in medium-size saucepan over medium-low heat. Whisk in the flour until well blended. Cook, stirring, for 3 minutes. Gradually whisk in the milk. Whisk in the salt. Heat to boiling over medium heat. Reduce the heat to low; simmer, whisking often, for about 30 minutes or until the sauce is thick. Stir in the nutmeg; cover the surface directly with plastic wrap and set aside.

Meanwhile, prepare the lasagna;

1. Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onion, garlic and carrot; saute for 3 minutes. Remove the vegetables to a medium-size bowl. Carefully wipe out the skillet.

2. Heat 2 teaspoons of the oil in the same skillet over medium heat. Add the sweet red pepper; saute for 3 minutes. Remove the red pepper to the bowl with the onion mixture. Wipe out the skillet again.

3. Heat the remaining 2 teaspoons of oil in the skillet. Add the zucchini; saute for 5 minutes. Add the mushrooms; saute for 3 minutes. Add all the vegetables in the bowl back into the skillet. Add the tomatoes, olives, salt and pepper. Bring to boiling. Cover the skillet; lower the heat and simmer the mixture for 15 minutes to blend the flavors. Stir in the basil.

4. Heat the oven to 375 degrees F. Lightly grease a 13 x 9 x 2-inch baking dish.

5. Cook the noodles in a pot of boiling water following the package directions. Drain the noodles. Combine the mozzarella, provolone and 1/4 cup of the Parmesan cheese in a medium-size bowl.

To assemble;

1. Spread 1/2 cup of the vegetables over bottom of the prepared baking dish. Lay 3 noodles lengthwise over the vegetables in the dish. Spread half of the remaining vegetables over the noodles. Spread one-third of white sauce over the vegetables. Sprinkle with half of the mozzarella cheese mixture. Top with 3 more noodles. Spread remaining vegetables over the top. Spread half of the remaining white sauce over the vegetables. Sprinkle with the remaining mozzarella cheese mixture. Top with the 3 remaining noodles. Spread the remaining white sauce over the top. Sprinkle with remaining grated Parmesan cheese.


2. Bake in 375 degree F oven for 30 minutes or until the top is golden brown. Let the lasagna stand for at least 10 minutes before cutting into portions and serving. Makes 9 servings.

lasagna, main dish, pasta 7:22 AM No comments