Recipe: Cheese Manicotti, Alfredo Rotini, Pasta with Three Cheeses, Baked Ditalini with Three Cheeses, Baked Ziti with Four Cheeses

Kim, here are four pasta recipes loaded with cheese. (Yummm). I am sure you could add any meat you wish to these. Hope they help.
_______________

Cheese Manicotti

8 manicotti shells
2 cups small curd cottage cheese
1 (3 oz) pkg softened cream cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 egg -- slightly beaten
1 green onion -- sliced
1/8 tsp salt
1 (15 oz) jar marinara sauce

Cook manicotti shells in boiling water until barely cooked as directed on package. Rinse with cold water; drain.

Combine cottage cheese, cream cheese, 1/4 cup of the Parmesan cheese, parsley, egg, onion and salt; mix well. Fill the shells with this mixture. Arrange in lightly oiled baking dish, cover with the marinara sauce and the other 1/2 cup of Parmesan cheese. Bake for 25 to 30 minutes at 350 degrees.
__________________

Alfredo Rotini

15 ounces ricotta cheese
2 eggs, beaten
2 cups mozzarella cheese, shredded
3 tablespoons minced fresh parsley
1/2 teaspoon salt
pinch black pepper
12 ounces rotini, cooked and drained
28 ounces alfredo sauce

Preheat oven to 350F. In a medium bowl, combine ricotta cheese, eggs, 1 cup mozzarella cheese, parsley, salt and pepper; stir to mix well. In another bowl, combine hot cooked pasta and alfredo sauce. Layer half of pasta mixture in an 11 x 7 inch baking dish. Evenly layer with cheese mixture and remaining pasta mixture. Bake, covered, 35 to 40 minutes or until bubbly. Uncover; top with remaining mozzarella cheese. Bake 5 minutes or until cheese melts.
__________________

Pasta with Three Cheeses

1 pound elbow macaroni, wagon wheels or other medium pasta shape, uncooked
4 tablespoons margarine
4 tablespoons flour
1 teaspoons dry mustard
4 cups skim milk, room temperature
salt and freshly ground black pepper to taste
1 (15 ounce) container part skim ricotta cheese
8 ounces white or yellow low fat Cheddar cheese, grated and divided
1/2 cup grated Parmesan cheese, divided
chopped fresh parsley for garnish

Prepare pasta according to package directions; drain. Heat margarine in a large saucepan over medium heat until melted. Add flour and stir until flour is lightly golden, about 2 to 3 minutes. Add dry mustard. Gradually whisk in the milk until smooth. Cook until the sauce boils and is thickened, whisking constantly over low heat, about 10 minutes. Season with salt and freshly ground black pepper. In a mixing bowl, combine pasta with ricotta cheese, half of the Cheddar cheese, and half of the Parmesan cheese. Add the sauce. Spoon into a lightly oiled 9 x 13 inch baking dish. Sprinkle remaining Cheddar and Parmesan cheese on top. Bake at 350F until browned on top, about 30 minutes. Let cool for 10-15 minutes before serving. Garnish with chopped fresh parsley. Serves 6 to 8.

__________________

Baked Ditalini with Three Cheeses

1 pound Ditalini, elbow macaroni or other medium pasta shape, uncooked
1 cup skim milk
3/4 cup part skim ricotta cheese
1/2 cup grated low fat Cheddar cheese
1/3 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup chopped parsley
Salt and freshly ground black pepper to taste
1/4 cup fine bread crumbs, dry
2 tablespoons melted margarine

Prepare pasta according to package directions, reducing cooking time by one third; drain. While pasta is cooking, combine the milk and ricotta in a blender. Blend until smooth. Transfer to a medium mixing bowl and stir in the Cheddar cheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper. Stir the pasta into the cheese mixture until well blended. Transfer to a 10 inch round casserole dish. Stir the bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole. Bake at 375F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes. Serve immediately. Serves 6 as a side dish.

__________________

Baked Ziti with Four Cheeses

1 pound ziti, mostaccioli or other medium pasta shape, uncooked
1 32 ounce jar pasta sauce
1 cup low fat cottage cheese
3/4 cup chopped parsley
4 ounces grated Parmesan cheese
8 ounces part skim mozzarella cheese
4 ounces provolone cheese, cut in quarters

Cook pasta according to package directions; drain. Coat 13 x 9 x 2 inch baking dish with cooking spray; set aside. Place a thin layer of sauce in bottom of prepared dish. Continue making layers of pasta, cottage cheese, parsley, sauce, pasta, Parmesan cheese, pasta, mozzarella, parsley, pasta, sauce and parsley. Sprinkle provolone on top. Cover and bake in a 375F oven for about 30 minutes or until cheese melts. Serves 8