recipelink.com Chat Room Recipe Swap
07-13-2000 – 27 Pasta Recipes

Carolyn-NJ (07:30:19) : Tuna/Shell Macaroni Salad

Just a good old “comfort food” salad great in the summer (but oh so high in calories).

3 cups (measure uncooked) shell macaroni, cooked and drained
(I think the small seashells look nicer)
1 12-1/2 oz. can fancy albacore solid white tuna, drained
1/2 cup celery, chopped
4 hard-boiled eggs, chopped
finely chopped sweet onion to taste
1/4 cup sweet pickle relish
1 tablespoon prepared mustard
3/4 teaspoon salt (or to taste)
1-1/4 cups Kraft Miracle Whip Salad Dressing

Combine shells, tuna, eggs, celery and onion in a large bowl. Combine Miracle Whip, mustard, relish and salt together in a small bowl, mix thoroughly, and pour over macaroni/tuna mixture. Toss lightly. Chill at least 3 to 4 hours before serving. Garnish with wedges of additional hard-boiled eggs and tomato wedges. 8 servings.

I usually do not pour all the dressing on at once. It’s meant to be creamy and thick but I often use less dressing. If you don’t use it all, save leftover dressing. Like most pasta dishes, the dressing will look quite fluid as you mix it up but the pasta absorbs it. I let it sit however long, add more dressing if needed, and then garnish.

Carolyn-NJ (07:04:47) : Andrea’s Chicken with Penne Pasta

1-lb. box penne pasta, cooked al dente
4 boneless chicken breast halves, each cut into 8 pieces (cut in half lengthwise, then cut each of those pieces in four pieces)
Olive oil
Flour/salt/pepper
1/4 cup white wine
1 can (13-1/2 oz.) College Inn chicken broth
1/4 cup FRESH lemon juice
1/2 jar capers
1 teaspoon salt
Freshly ground pepper to taste
1 teaspoon crushed garlic
1/2 stick (4 TBSP) COLD butter (no substitute)
Parsley
Fresh Parmesan cheese

Start cooking penne pasta since this dish is quick. Dredge chicken pieces in flour/salt/pepper mixture. Sauté in a little olive oil until nicely browned. Add white wine, chicken broth, lemon juice, capers, salt, pepper & garlic and bring to a boil. Reduce heat to simmer. Cover pan. Simmer 10 minutes. Shut burner off but leave pan on burner. Add 1/2 stick COLD butter. Stir so the butter melts and the sauce will thicken as you do. Pour over pasta which has been cooked and placed in a large serving dish. Grate Parmesan cheese over entire dish, sprinkle with parsley and serve.

Most times I toss the parsley in the dish as it cooks instead of using as garnish. I’ve also added mushrooms. Have extra freshly grated cheese available for everyone.

Gina,Fla (02:28:54) : Chicken with Asiago and Bowties

1/2 stick butter
1/2 C. red onions, diced
1/2 C. pancetta (Italian smoked bacon), drained and chopped
1 Tbsp. garlic, chopped
3/4 C. green onion, tops only
3/4 lb sliced grilled chicken
2 lb. farfalle (bow-tie pasta), cooked
8 oz. heavy whipping cream
1 Tbsp. chopped parsley

Asiago sauce :
4 C. heavy whipping cream
1/8 tsp. paste or dried chicken base
1 1/4 C. Asiago cheese
1 Tbsp. cornstarch
2 oz water

1. To make the sauce, heat cream to very hot and just bubbly (but not a boil).
2. Add chicken base and cheese.
3. Stir constantly with a wire whisk and bring temperature back to just bubbly.
4. Dissolve cornstarch in the cold water and add to sauce.
5. Bring to a slow simmer to cook out starch.
6. Transfer sauce to a container, cover and refrigerate until needed.
Pasta directions:
1. Sauté red onion in butter for a few seconds then add pancetta and garlic.
2. Add chicken, green onions and pasta. Deglaze the pan with the cream.
3. Add Asiago cream sauce.
4. Heat thoroughly.
5. Garnish with parsley and serve

Gina,Fla (02:28:26) : Fettuccini a la Carbonara

serves 6

1 pkg. 12 oz. fettuccini
1 pkg. 10 oz. frozen green peas
8 oz. ham, cut into strips
6 oz. mushrooms, sliced
3 garlic cloves, minced
1/2 stick butter
1 c. half and half
2 egg yolks, slightly beaten
1 c. grated parmesan

Cook noodles accord. to pkg. dir. Drain and set in large bowl. Prepare peas as pkg. directs and set aside.

Cook ham, mushrooms and garlic in the 2 T. of the butter in a skillet, stir in half and half and eggs and remaining butter, heat till hot and thick. Pour over pasta and toss with the parmesan.

Gina,Fla (02:27:14) : Manicotti a la Gina

serves 6

1 med. onion, chopped
4 garlic cloves, minced
1/2 lb. ground sirloin
2 T. olive oil
2 cans 16 oz. each chopped tomatoes
2 T. tomato paste
1 t. oregano
1 t. thyme
1 t. salt
2 T. fresh parsley
2 bay leaves
1/2 t. pepper
1 10 oz. frozen chopped spinach, thaw and drain
16 oz. ricotta cheese
8 oz. parmesan cheese
1 T. fresh basil or 1 t. dried
1 8 oz. pkg. manicotti shells
8 oz. mozzarella cheese, grated

Sauce: Saute onion garlic and meat in oil. Add tomatoes and spices; cook slowly till nice and thick.

Filling: Combine ricotta, parmesan, spinach and basil. If you use food processor, filling will be green. If you hand mix, filling will be white with green flecks.

Pasta: Cook pasta accord. to pkg. dir. with one T. olive oil in water, drain and return to a pan of cool water.

Assembly: Place a spoonful of sauce in bottom of casserole and spread around. Fill the shells and place in the casserole in one layer. Cover with the meat sauce and top with grated mozzarella. Bake 45 mts. at 350.

Gina,Fla (02:26:37) : Seafood Lasagna

America Celebrates Columbus
The Junior League of Columbus, Ohio
Yield: 6 to 8 Servings

1 large onion, chopped
4 garlic cloves, Pressed (My addition)
2 tablespoon butter
8 ounces cream cheese, softened
1 1/2 cups ricotta cheese
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10-ounce) cans cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
8 ounces frozen crabmeat
8 ounces shrimp, peeled, deveined
8 ounces scallops
1/4 cup grated or shredded Parmesan cheese
8 lasagna noodles, cooked, drained
1/2 cup shredded mozzarella cheese
Sauté the onion in the butter in a skillet until tender at the last minute add the garlic and saute for 2 minutes. Do not let the garlic brown, place in a bowl. Add the cream cheese, ricotta cheese, egg, basil, salt and pepper and mix well. Combine the soup, milk and wine in a bowl and mix well. Stir in the crabmeat, shrimp, scallops and Parmesan cheese. Layer the noodles, cream cheese mixture and seafood mixture 1/2 at a time in a 9x13-inch baking dish. Sprinkle with mozzarella cheese. Bake at 325 degrees for 1 1/4 hours. Let stand for 10 to 15 minutes before serving.

Note: Can assemble the day before serving and store, covered, in the refrigerator. Bake just before serving.

Gina,Fla (02:26:13) : SHRIMP AND BROCCOLI TOSSED WITH LEMON PEPPER PASTA
Stand Mixer Recipe

3 shallots or 1 medium onion, cut into eighths
2 stalks broccoli, stems cut into 1-1/2 inch pieces, florets removed and cut into small pieces
1 tablespoon cornstarch
1 tablespoon cold water
2 tablespoons olive oil
1 pound fresh shrimp, peeled and deveined
3/4 cup dry white wine
1/2 cup heavy cream or half and half
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound dried pasta, cooked

Assemble and attach Rotor Slicer/Shredder, using thin slicer cone (No. 4). Turn to Speed 4 and slice shallots. Set aside. Exchange thin slicer cone for thick slicer cone (No. 3). Turn to Speed 4 and slice broccoli stems. Set aside.

Combine cornstarch and water; mix well. Set aside.

Saute shallots in olive oil in a 10-inch skillet over medium heat for 30 seconds. Turn heat to high and add broccoli stems and florets. Cook and stir over high heat 1 minute. Add shrimp and cook about 1 minute or until shrimp turn pink. Add white wine, heavy cream, lemon juice, salt and pepper. Reduce heat to medium, cover and cook 1 minute or until broccoli is tender-crisp. Add just enough cornstarch mixture to thicken sauce slightly. Serve over hot cooked pasta.

Yield: 4 servings

Gina,Fla (02:25:33) : Springtime Pasta Primavera

1 pound fresh asparagus
1/2 lemon squeezed, and 2 peels from lemon
1 c. fresh string beans, ends snapped
1/2 bag frozen peas, thawed and drained
1 med. onion, chopped
4 large clove garlic, pressed
1/ 2 c. olive oil
1 large carrot, scraped and julienned
1 medium sized sweet red pepper, coarsely chopped
1 medium size sweet yellow pepper, coarsely chopped
2 cups half and half
2 eggs, beaten
1 cup chicken broth (Superior Touch)
2 tablespoons chopped fresh basil
2 T. fresh parsley, chopped
1/2 tsp salt
1/2 t. black pepper
16 oz. uncooked linguine,
1/2 pound fresh mushrooms, sliced
1 cup freshly grated parmesan cheese

Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Cut asparagus diagonally into 1 1/2 inch pieces. Place asparagus pieces, carrots and string beans along with the two lemon peels and squeeze the juice from half the lemon into the steamer with enough water to come up to bottom of wire basket; cover and steam 6-8 min. or until vegetables are crisp-tender. Remove from heat; set aside.

Saute onion, mushrooms, peppers and garlic in oil in a large skillet until tender. Add carrots, peas, asparagus, & beans to onion mixture; saute 3 mts. more. Add salt and pepper and stir to blend. Set heat on very low to keep warm momentarily while you make sauce

Combine half and half, eggs, broth, and salt in a medium skillet. Cook over medium-high heat 5 min,whisking till thickened.

Cook linguine according to package directions. Drain well; place back in cooking pot, pour sauce over, toss gently to coat and then pour veggies in tossing gently to mix well. Sprinkle with parmesan cheese, parsley, and basil; toss gently. Serve immediately
YIELD: 8 servings

Gina,Fla (02:24:53) : Linguini Cold Picnic Pasta Salad

1 lb. linguine, cooked al dente
few chopped tomatoes
a bunch chopped scallions
small can of black olives, sliced
few dashes paprika
a dribble of olive oil
a few shakes of black pepper
many shakes of parmesan cheese
a lot of Kraft's Zesty Italian Salad Dressing

Rinse and dry linguini. Add all the ingredients and toss with fork to blend. Chill till ready to serve.

Gina,Fla (02:24:23) : Evelyn's Sun Dried Tomato Bow Tie Pasta

1 lb. box Bow Tie Pasta
1 reg. bag of sun dried tomatoes (found by the fresh tomatoes in the produce section of grocer)
2 ripe fresh large tomatoes, chopped
1 can large black olives, drained and sliced
2 T. fresh minced garlic
3 large leaves fresh basil, minced
1 large sprig fresh oregano, minced
4 T. olive oil

Cook bow tie pasta according to package directions. Throw in all the sun dried tomatoes in the water too. Remove them when tender, separate and chop them.

Saute the chopped sun dried tomatoes, fresh chopped tomatoes, sliced black olives, garlic and all the fresh herbs in oil.

When veggies are tender, add salt and pepper to taste and garlic powder to taste. Mix well.

Drain pasta and put in large serving bowl, add veggie mixture to pasta and toss to coat well.

Serve as a side dish with chicken or fish or by itself for a luncheon or picnic. Can be served hot or cold. Travels well. Also, you can add grilled chicken slices over the pasta to serve as a complete meal.

Gina,Fla (02:23:43) : Artichoke Spiral Pasta Salad

1 box spiral pasta
1 jar of artichoke hearts in marinade, save marinade
1 small can of sliced black olives
chopped celery
chopped onion
8 oz. Italian salad dressing

Cook pasta al dente, rinse and combine with all the ingredients above. Cover and chill till ready to serve.

recipelink.com (12:26:25) :

KMITSCHKE,.Texas (12:02:06) :

PENNE WITH SUMMER TOMATO SAUCE WITH FRESH MOZZARELLA AND BASIL

4 ripe tomatoes, seeded and diced
4 cloves garlic, finely sliced
1/2 cup olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
1/4 cup basil chiffonade
Salt
1 pound penne, cooked al dente
1/2 pound fresh mozzarella, cubed

In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine.

Prep Time: 20 minutes

Kelly~WA (11:29:35) : Another Macaroni Salad

1 (16 ounce) package macaroni
4 hard-cooked eggs, chopped
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup chopped dill pickles
1/2 cup chopped white onion
1/2 cup chopped green bell pepper
1 (6 ounce) can pitted black olives
6 slices American processed cheese, cut into
1/2-inch piece
1 tablespoon cider vinegar
1 cup mayonnaise
salt to taste
ground black pepper to taste

Cook macaroni in a large pot of boiling water until tender. Drain.

Blend the vinegar and mayonnaise thoroughly.

Combine noodles, onions, pimentos, pickles, bell peppers,
cheese, olives, and eggs in a large bowl. Blend in the
mayonnaise mixture. Season with salt and pepper to taste.
Chill in the refrigerator until ready to serve.
Makes 8 - 10 servings

Kelly~WA (11:29:08) : Lap Salad

(An overnight salad using Ramen noodles,
cabbage, chicken, almonds, and green
onions. You can also substituting cashews for
almonds and a dash of sesame oil for
sesame seeds.)

2 boneless chicken breast halves,
cooked and diced
2 ounces almonds
2 green onions, chopped
1 tablespoon white sugar
2 tablespoons sesame seeds
1 (3 ounce) package Ramen noodles,
crushed
1/2 medium head cabbage, shredded
1/2 cup vegetable oil
salt and pepper to taste
3 tablespoons distilled white vinegar

Combine chicken, nuts, onion, sugar, sesame seeds, noodles
and their flavor packet and cabbage in large bowl. In small bowl
combine oil, salt, pepper and vinegar. Pour oil mixture over
noodle mixture. Let stand overnight in refrigerator and serve.

Makes 10 servings

Kelly~WA (11:28:45) :
Company Chicken Pasta Salad with Grapes

3 1/2 cups chopped poached chicken
breast meat
1/2 cup diced celery
1 cup seedless green grapes, halved
2 cups cooked seashell pasta
salt to taste
1/4 teaspoon ground white pepper
1/3 cup mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
2 tablespoons rice vinegar
1 tablespoon white sugar

In a medium bowl, combine chicken, celery, grapes, pasta, salt
to taste and white pepper; mix well and reserve.

In a medium bowl, combine mayonnaise, curry powder, cumin,
rice vinegar and sugar; whisk ingredients together and toss with
chicken mixture.

Cover salad with plastic wrap and refrigerate for at least 2 to 4
hours before serving.
Makes 4 to 6 servings

Kelly~WA (11:28:23) : Chicken Cashew Salad

2 cups sea shell pasta
1/4 cup brown sugar
1 cup creamy salad dressing (e.g.
Miracle Whip)
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
1 pinch salt
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves,
cooked and cut into bite-sized pieces
1 cup cashew halves

Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain and rinse with
cold water.

In large bowl, combine brown sugar, salad dressing, lemon
juice, vinegar and salt. Toss dressing mixture with cooked
pasta, celery, green pepper, onion and chicken. Chill until ready
to serve. Mix in cashews just before serving.

Makes 6 servings

Kelly~WA (11:28:06) : Antipasto Salad

1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
1/2 cup shredded mozzarella

Cook pasta in a pot of boiling salted water until al dente. Drain.

In large bowl, stir together oil, vinegar, garlic, basil, and salt and

pepper. Toss with warm macaroni to coat well. Toss with
Parmesan. Cover, and refrigerate 2 to 3 hours.

Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with
mozzarella cheese, and serve.
Makes 6 servings

Kelly~WA (11:27:49) : Angel Hair Pasta Salad

2 (8 ounce) packages angel hair pasta
1/2 pound bay shrimp, cooked
3/4 cup chopped green onions
1 1/2 cups ranch style salad dressing

Cook the pasta according to package directions; drain and rinse
under cold water.

Mix together the pasta, shrimp, green onions and ranch
dressing, then carefully work the shrimp into the pasta with your
hands. (Note: As the salad sits, it will absorb some of the
dressing; add a little dressing right before serving).
Makes 6 to 8 servings

recipelink.com (11:10:59) :

Luciano Pavorotti's Uncooked Instant Pasta Sauce
Serving Size : 4

3/4 cup Italian tomato paste
1/4 cup Olive oil
4 teaspoons Parsley -- chopped finely
1 teaspoon Garlic -- minced
Pepper to taste
2 tablespoons Grated parmesan cheese

Mix all ingredients except cheese in serving bowl. Very important to mix with a fork. Cook pasta of your choice, al dente. Drain, but do not rinse. Pour sauce over and mix. Sprinkle with cheese. Serve immediately.

Kelly~WA (11:08:48) : Apple Lasagna

2 cups shredded Cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
1/4 cup white sugar
1 teaspoon almond extract
2 (21 ounce) cans apple pie filling
8 lasagna noodles, cooked and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
1/4 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
3 tablespoons butter
1 cup sour cream
1/3 cup packed brown sugar

Combine cheddar and ricotta cheeses, egg, sugar and almond
extract in medium bowl; blend well. Spread 1 can of apple pie
filling over the bottom of a greased 13X9 inch baking dish.
Layer half of the noodles over filling, then spread cheese
mixture over noodles. Top with remaining half of noodles, then
remaining can of apple pie filling.

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

Combine flour, 6 tablespoons brown sugar, oats, cinnamon and
nutmeg in a small bowl. Cut in butter or margarine until
crumbly. Sprinkle over apple pie filling. Bake at 350 degrees F
(175 degrees C) for 45 minutes. Cool 15 minutes.

Meanwhile, prepare garnish by blending sour cream with 1/3
cup packed brown sugar in a small bowl until smooth. Cover
and refrigerate. To serve, cut lasagna into squares and garnish
with sour cream mixture. Sweet and yummy!
Makes 12 to 15 servings

Kelly~WA (11:08:29) : Slow Cooker Lasagna

1 pound ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
16 ounces shredded mozzarella cheese

In a large skillet over medium heat cook the ground beef, onion,
and garlic until brown. Add the tomato sauce, tomato paste,
salt, and oregano and stir until well incorported.Cook until heated
through.

In a large bowl mix together the cottage cheese, grated
Parmesan cheese, and shredded mozzarella cheese.

Spoon a layer of the meat mixture onto the bottom of the slow
cooker. Add a double layer of the uncooked lasagna noodles.
Break to fit noodles into slow cooker. Top noodles with a portion
of the cheese mixture. Repeat the layering of sauce, noodles,
and cheese until all the ingredients are used.

Cover and cook on low heat in slow cooker for 6 to 8 hours.
Makes 10 servings

Kelly~WA (11:08:04) : Italian Lasagna

9 thick slices bacon, diced
1 onion, chopped
1 teaspoon fennel seed
1 teaspoon dried oregano
1 1/2 teaspoons Italian seasoning
2 (29 ounce) cans tomato sauce
2 pounds Italian sausage
1 (16 ounce) package dry lasagna noodles
2 pints part-skim ricotta cheese
2 eggs
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
1/3 cup milk
8 slices provolone cheese
6 cups shredded mozzarella cheese

Brown bacon and onion in a large pan over medium heat. Stir in fennel
seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce.
Cover, and simmer on low for 4 to 6 hours, or until thick.

Brown sausage links in a large skillet. Drain on paper towels. Cut into
1 inch pieces.

Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon
oregano in a medium bowl.

Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with
1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2
sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with
1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread
remaining sauce over the top, and sprinkle with remaining 1/3
mozzarella cheese.

Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
Makes 12 - 16 servings

Kelly~WA (11:07:42) : Cowboy Lasagna

2 pounds ground beef
1 (6 ounce) can chopped black olives
1 (4.5 ounce) can mushrooms, drained
1 onion, chopped
1 (16 ounce) jar spaghetti sauce
9 lasagna noodles, cooked and drained
1 1/4 cups frozen corn kernels
1 1/4 cups frozen green peas
8 ounces shredded mozzarella cheese
1 pinch ground black pepper
1 pinch dried oregano
1 dash Italian seasoning

Preheat oven to 350 degrees F (175 degrees) C. Spray a 9x13 pan
with cooking spray.

Brown beef in a skillet over medium heat and drain excess grease.
Add the olives, mushrooms, and onion. Stir and cook until the
onions are soft. Stir in the spaghetti sauce, pepper, oregano, and
Italian seasoning.

In a small bowl combine the peas and corn.

To assemble, lay 3 noodles on bottom of prepared pan, then one half
of the beef mixture, half of the corn and pea mixture. Repeat. End
the layers with the remaining noodles.

Bake in the preheated oven for 25 minutes. Sprinkle the top with
cheese and bake for an additional 5 minutes. Let stand 10 minutes
before serving.
Makes 6 servings

Kelly~WA (11:07:24) : Chicken Lasagna With White Sauce

2 cups shredded mozzarella cheese
2 (10.75 ounce) cans condensed cream of mushroom
soup
1 1/2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed
and
drained
1 egg
1 pint part-skim ricotta cheese
12 lasagna noodles, cooked and drained
2 cups diced, cooked chicken meat
1/2 cup grated Parmesan cheese

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

Reserve 2/3 cup of the mozzarella cheese for the top layer of the
lasagna. In a medium size bowl, combine remaining 1 1/3 cup
mozzarella, soup and milk and set aside. In another medium size
bowl, combine spinach, egg and ricotta. Mix well, then combine with
soup mixture and mix all together.

In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture.
Spread 1/3 of the chicken over the mixture and arrange 4 lasagna
noodles over mixture and repeat. Top with remaining 1/3 of mixture,
chicken, noodles and reserved 2/3 cup mozzarella cheese and
Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 40 minutes or until hot
and bubbling. Let stand 15 minutes before serving.

Makes 8 servings

Kelly~WA (11:07:06) : Chicken Lasagna

18 ounces dry lasagna noodles
1 recipe mushroom sauce
1 1/2 cups cottage cheese, creamed
3 cups diced, cooked chicken meat
2 cups shredded Cheddar cheese
1/2 cup parmesan cheese

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

Cook lasagna noodles according to package directions.

Make alternating layers of lasagna noodles, chicken, Mushroom
Sauce, and cheese in one 9x13 inch baking dish.

Bake at 350 degrees F (175 degrees C) for 45 minutes.
Makes 8 servings

Kelly~WA (11:06:47) : Beef Lasagna

(Making this lasagna a day ahead and
refrigerating overnight allows the spices to
meld, and gives it exceptional flavor. )

1 1/2 pounds hamburger
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Brown hamburger, onion, and garlic over medium heat. Drain fat. Mix
in basil, oregano, brown sugar, 1 1/5 teaspoons salt, diced tomatoes,
and tomato paste. Simmer for 30 to 45 minutes.

Cook noodles according to package directions. Place in a colander,
and rinse in cold water. Lay out on paper towels, and blot dry.

Combine eggs, ricotta, Parmesan cheese, parsley, and 1 teaspoon salt.

Spread 1 cup sauce in the bottom of a 9 x 13 inch pan. Layer with 1/3
noodles, 1/2 ricotta mixture, 1/2 mozzarella cheese, and 1/3 tomato
sauce. Repeat. Top with remaining noodles and sauce. Spread
additional Parmesan cheese over the top.

At this point, the lasagna can be baked at 375 degrees F (190
degrees C) for 30 minutes, or it can be covered and refrigerated for up

to two days. If it has been refrigerated, bake it for 45 minutes. Let
stand after baking for 10 minutes before serving.
Makes 6 - 8 servings

recipelink.com (10:55:43) :
Layered Southwestern Pasta Salad
Recipe By : The National Pasta Association
Serving Size : 6

8 oz medium shells or elbow macaroni or other medium pasta shape -- uncooked
2 ts vegetable oil
1/2 t ground cumin
salt to taste
15 oz canned black beans, rinsed and drained
11 oz canned whole kernel corn, drained
1 red bell pepper seeds and ribs removed cut into strips
3/4 c sliced green onions
2 1/4 oz canned sliced black olives, drained
3/4 c non-fat mayonnaise
1/2 c non-fat sour cream
1/4 c hot or mild salsa -- plus.2 tb hot or mild salsa
2 tb minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.
Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight.