I think either one of these would be good. For those who want meat you could add sauted chicken breast. Along with what ever you choose, a good crusty bread and tossed green salad would be good.

* Exported from MasterCook *

Julian's Cheese Manicotti

Recipe By : Cereal Murders by Dianne Mott Davidson
Serving Size : 7 Preparation Time :0:00
Categories : Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce
1 large onion -- chopped
4 cloves garlic -- pressed or chopped
2 tablespoons olive oil
2 (6oz) cans tomato paste
2 tablespoons fresh oregano -- chopped
1 small bay leaf
1 teaspoon salt
1/2 teaspoon white pepper
Filling
6 large eggs
1 1/2 cups ricotta cheese
3/4 pound Fontina cheese -- grated
1/4 pound mozzarella cheese -- grated
1/3 cup Parmesan cheese -- grated
6 tablespoons Butter -- softened
1 teaspoon salt
3/4 teaspoon fresh ground pepper
2 tablespoons fresh chopped basil

Preheat oven to 350 degrees. Saute onion and garlic in oil over med heat, about 5 min. Add tomato sauce and stir. Slowly add 4 paste cans of water. Add seasonings and simmer while you prepare the rest.

Bring water and 1 tsp. oil to a boil; drop in 14 manicotti noodles. Cook just until al dente, about 10-15 min. Drain and douse with cold water. Set aside.

Beat ricotta with eggs until combined, add oyher cheeses and soft butter; stir well. Add salt, pepper and basil. Fill shells with cheese mixture. Put in 2 buttered 13x9" pans. Cover with sauce. Sprinkle more Parmesan. Bake 20 min. or until well heated.


- - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Rigatoni Caprese

Recipe By : Cooking Light-5/98
Serving Size : 5 Preparation Time :0:00
Categories : Low Fat Pasta
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups hot cooked rigatoni, penne, or ziti
(about 3/4 lb uncooked pasta)
4 cups chopped plum tomatoes -- (about 2-1/2 lbs)
1 1/2 cups fresh basil leaves -- thinly sliced
1 cup (4oz) diced fresh mozzarella cheese
2 tablespoons extra-virgin olive oil
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 clove garlic -- crushed
1/3 cup (1-1/2 oz) grated fresh Parmesan or Romano

1. Combine first 4 ingred. in a large bowl. Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk. Pour over pasta mixture; toss gently. Sprinkle with Parmesan; toss well.

serving = 2 cups
390 cal
12.5 g fat
16 g pro
54g carb
4.5 g fiber
25 mg chol
553 mg sod

- - - - - - - - - - - - - - - - - -