Recipe: 5 Vegetarian Recipes

Kelly, here are few you might like, and they are easy to do.

BAKED ZITI WITH VEGETABLES
Source: Good Housekeeping magazine
Makes 6 servings

1 (16oz) pkg ziti or penne pasta
1 tablespoon veg. oil
2 medium green peppers -- cut in 1/2" pieces
2 medium carrots -- cut in 1/2" pieces
2 medium celery stalks -- cut in 1/2" pieces
1 medium onion -- cut in 1/2" pieces
1 (28oz) can crushed tomatoes
3 cups spicy-hot vegetable juice
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 (8oz) pkg shredded reduced-fat mozzarella cheese
2 tablespoons grated Parmesan cheese

1. In saucepot, prepare pasta as label directs.
2. Meanwhile, in nonstick 12" skillet, heat oil over med-high heat. Add green pepper, carrots, celery and onions and cook until lightly browned. Stir in 1/4 cup water; continue cooking over med. heat until vegs are tender-crisp.
3. Preheat oven to 375 degrees. Drain pasta; set aside. To same saucepot, add cooked vegs; stir in crushed tomatoes, veg juice, sugar, salt and oregano; heat to boiling over high heat. Remove saucepot from heat and stir in pasta.
4. Stir 1 cup mozzarella and Parmesan cheese into pasta mixture. Spoon mixture into shallow 4-qt casserole; sprinkle with remaining mozzarella. Cover and bake 30 min. or until cheese melts and mixture is hot and bubbly.

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CHILAQUILES (TORTILLA CHIP CASSEROLE)
Makes 12 servings

1 (16oz) pkg tortilla chips
1 large onion -- chopped
2 tablespoons butter or margarine
2 eggs -- slightly beaten
1 cup small curd cottage cheese
1/2 teaspoon salt
1/2 teaspoon cumin
1 (4oz) can diced green chilies
3 cups shredded Monterey jack cheese
1 cup sour cream
1 cup shredded cheddar cheese

Heat oven to 350 degrees. Crush enough chips to make 1/2 cup, reserve. Saute onions in margarine in skillet bout 3 min. Combine eggs,cottage cheese, salt, cumin and chilies in mixing bowl; add sauted onion. Place 1/2 of the remaining tortilla chips in greased 12x8x1-3/4" baking dish. Layer with 1/2 the egg mix, 1/2 Monterey Jack. Repeat layers. Bake covered 25 min. Let stand 10 min. Spread with sour cream. Sprinkle with cheddar and reserved crushed chips. Bake uncovered 5 min. Let stand 10 min.

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PASTA-STUFFED TOMATOES
Source: Women's Day Eating Light
Makes 4 servings

2/3 cup uncooked small pasta (acini de peppe,
alphabets or orzo)
4 medium tomatoes
1/4 cup chopped red onion
2 tablespoons fresh lemon juice
1 1/2 teaspoons olive oil
salt to taste
ground pepper to taste
2 cups fresh mint -- chopped
3 medium cloves garlic
1/4 cup freshly grated Parmesan cheese

1. In a large pot over high heat, bring 3-4 qts of water to a boil. Add pasta and cook, uncovered, 10 min. Meanwhile, remove stems from tomatoes, wash and cut in half. Take small slice off the bottom of each half so it sits upright. With serrated knife, cut around edges and remove pulp and seeds, leaving shell intact.
2. Chop the pulp in food processor or by hand; place in med. bowl. Measure 1-1/2 cup pulp; return it to bowl of food processor or to a separate bowl if mixing by hand. Add onions, lemon juice and olive oil; mix well. Season with salt and pepper. Remove 3/4 cups sauce and reserve for Italian White Bean Salad. Add mint, garlic and cheese to bowl and process, or mix, just until smooth.
3. Drain the pasta in a colander; place in large bowl and mix with sauce. Add more salt and pepper if desired. Spoon pasta tomato mixture into 8 tomato halves; place on serving platter, leaving space in center for Italian White Bean Salad.

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ITALIAN WHITE BEAN SALAD
Source: Women's Day 1 Eating Light
Makes 4 servings

1 French baguette, or crusty Italian bread
1/2 small head romaine lettuce -- (2 cups)
3/4 cup tomato mixture reserved from Pastsa
Stuffed Tomato recipe
4 teaspoons olive oil
2 medium cloves garlic -- crushed
1 teaspoon dried rosemary
1 teaspoon dried sage
2 cups canned cannellini beans -- drained & rinsed
1 medium red bell pepper, cut in bean-sized pieces -- ( 1 cup)
salt and pepper to taste
2 tablespoons freshly shaved Parmesian cheese

1. Preheat oven to 350 degrees. Place baguette in oven about 5 min., or till warm. Wash and dry lettuce. Tear into bite-sized pieces; arrange in center of serving platter. Pour reserved tomato mixture over lettuce.
2. In a large skillet, over med-low heat, heat oil. Add garlic, rosemary and sage; saute 1 min., stirring. Remove from heat.
3. Add beans and bell pepper; toss to coat with herbs and garlic. Season with salt and pepper. Spoon hot bean salad over lettuce. Using a potato peeler, shave cheese over beans. Serve with warm baguette.

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MACARONI AND CHEESE PIZZA
Source: Houston Chronicle
Makes 8 servings

1 (7oz) pkg elbow macaroni
8 slices skim-Amer. pasteurized process cheese prod
3 egg whites
2 tablespoons skim milk
1 (15oz) can tomato sauce
1 teaspoon oregano leaves
1 teaspoon sugar
1/4 teaspoon garlic powder
1 (4oz) can sliced mushrooms -- drained
1/2 cup green bell pepper -- cut in rings

Cook macaroni according to pkg. directions; drain. Preheat oven to 375 degrees. Cut 4 slices cheese product into small pieces; cut 4 remaining slices into triangles. In large bowl, combine egg whites, cheese pieces and milk; add hot macaroni; stir until cheese melts. Spread evenly into greased 12" pizza pan or 15x10" jellyroll pan. Bake on lowest rack in oven 20 min. Meanwhile, combine tomato sauce, oregano, sugar and garlic powder in med bowl. Spoon evenly over baked macaroni. Top with mushrooms, green pepper and cheese triangles. Return to oven and bake 10 min. or until cheese begins to melt. Let stand 5 min. before serving.