Pasta Recipes

Roasted Vegetable Ziti Bake

1 pound eggplant, peeled and cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
2 medium sweet yellow peppers, cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1/2 teaspoon salt

Sauce:
1-1/2 cups chopped onions
2 teaspoons extra virgin olive oil
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, crushed
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup minced fresh parsley
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon sugar
1/8 teaspoon dried thyme
1 package (16 ounces) ziti or other small tube pasta
4 cups chopped fresh spinach
1 cup (4 ounces) shredded part-skim mozzarella cheese

In a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray, combine the eggplant, red onion and yellow peppers. Drizzle with oil; sprinkle with salt. Bake, uncovered, at 400° for 35-45 minutes or until edges of peppers begin to brown, stirring every 10 minutes.

Meanwhile, in a saucepan, saute onions in oil until tender. Add garlic, red pepper flakes and fennel; cook and stir for 1 minute. Add the tomatoes, parsley, salt, pepper, sugar and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Cook pasta according to package directions; drain.

In two greased 2-qt. baking dishes, spread 1/2 cup sauce each. In each dish, layer a fourth of the pasta, a fourth of the roasted vegetables and 1/2 cup sauce. Top with 2 cups spinach and 1/2 cup sauce. Top with remaining roasted vegetables, pasta and sauce.

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted. Makes 12 servings.

Creamy Chicken Angel Hair

1 package (16 ounces) angel hair pasta
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1 large carrot, diced
2 tablespoons butter
1 medium onion, chopped
1 celery rib, diced
3 large garlic cloves, minced
2 cups heavy whipping cream
5 bacon strips, cooked and crumbled
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1 cup shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tablespoons oil until no longer pink. Remove and keep warm.

In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add the onion, celery and garlic; saute 3-4 minutes longer or until tender.

Stir in the cream, bacon, lemon juice and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly.

Return chicken to the pan. Drain pasta; toss with chicken mixture. Garnish with Parmesan cheese. Makes 6 servings.

Fettuccine with Black Bean Sauce

6 ounces uncooked fettuccine
1 small green pepper, chopped
1 small onion, chopped
1 tablespoon olive oil
2 cups garden-style pasta sauce
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon fennel seed
1/4 teaspoon garlic salt
1 cup (4 ounces) shredded part-skim mozzarella cheese

Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute green pepper and onion in oil until tender. Stir in the pasta sauce, black beans and seasonings.

Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain fettuccine. Top with sauce and sprinkle with mozzarella cheese. Makes 5 servings.

Roasted Pepper Chicken Penne

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup balsamic vinegar
1 package (16 ounces) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 ounces) crushed tomatoes
1 cup roasted sweet red peppers, drained and sliced
1 cup chicken broth
3 teaspoons Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese

Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes. Cook pasta according to package directions.

Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink.

Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with Parmesan cheese. Makes 8 servings.

Shrimp and Penne Supper

2 cups uncooked whole wheat penne pasta
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons olive oil, divided
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 cup all-purpose flour
1 cup half-and-half
3/4 cup milk
1 package (10 ounces) fresh spinach, torn
1/2 cup shredded Parmesan cheese, divided
1 pound uncooked medium shrimp, peeled and deveined

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook onion and garlic in 1 teaspoon oil over medium heat for 3 minutes. Stir in the tomatoes, Italian seasoning, salt and pepper flakes.

Combine the flour, half-and-half and milk until smooth; gradually stir into skillet. Bring to a boil, stirring constantly. Add spinach; cook and stir for 2 minutes or until spinach is wilted and sauce is thickened.

Stir in 1/4 cup Parmesan cheese. Drain pasta and place in a serving bowl. Add sauce and toss to coat; keep warm.

In the same skillet, cook the shrimp in remaining oil over medium heat for 3-4 minutes or until shrimp turn pink. Place over pasta mixture; sprinkle with remaining Parmesan cheese. Makes 6 servings.

Bow Ties with Asparagus and Prosciutto

1 package (16 ounces) bow tie pasta
1-1/2 cups heavy whipping cream
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons water
1/2 cup shredded Parmesan cheese
6 ounces thinly sliced prosciutto or deli ham, cut into strips

Cook pasta according to package directions. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until slightly thickened.

Place asparagus and water in a microwave-safe dish. Cover; microwave on high for 3-4 minutes or until crisp-tender. Drain.

Drain pasta and place in a large serving bowl. Add the cream, asparagus, Parmesan cheese and prosciutto; toss to coat. Makes 6 servings.

Tuna Noodle Skillet

2 jars (16 ounces each) Alfredo sauce
1 can (14-1/2 ounces) chicken broth
1 package (16 ounces) wide egg noodles
1 package (10 ounces) frozen peas
1/4 teaspoon pepper
2 cans (6 ounces each) albacore tuna, drained and flaked

In a large skillet over medium heat, bring Alfredo sauce and broth to a boil. Add noodles; cover and cook for 7-8 minutes.

Reduce heat; stir in peas and pepper. Cover and cook 4 minutes longer or until noodles are tender. Stir in tuna; heat through. Makes 6 servings.

Chicken Chorizo Lasagna

1 package (15 ounces) chorizo
1/4 cup chopped seeded jalapeno peppers
1 cooked rotisserie chicken (2-1/2 pounds), shredded
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cans (10 ounces each) enchilada sauce
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Monterey Jack cheese
1/2 cup minced fresh cilantro

Avocado Cream Sauce:
2 medium ripe avocados, peeled, pitted and halved
1/4 cup sour cream
2 tablespoons lime juice
1/4 teaspoon salt

In a large skillet, cook chorizo and jalapenos over medium heat until meat is no longer pink; drain. Stir in chicken. In a bowl, combine eggs and ricotta. Spread 1 cup enchilada sauce in a greased 13-in. x 9-in. baking dish.

Top with four noodles, a third of the ricotta mixture, half of the meat mixture, 1 cup Monterey Jack and 1 cup enchilada sauce. Repeat layers. Top with remaining noodles, ricotta mixture, enchilada sauce and Monterey Jack.

Cover and bake at 375° for 45-50 minutes. Uncover; bake 10 minutes longer or until bubbly. Sprinkle with cilantro. Let stand 15 minutes before serving.

Meanwhile, place sauce ingredients in a food processor; cover and process until smooth. Serve with lasagna. Makes 12 servings.

Wagon Wheel Pasta

1/2 pound uncooked wagon wheel pasta
1 pound ground beef
1/2 cup chopped onion
1-3/4 cups water
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8-3/4 ounces) whole kernel corn, drained
1 envelope spaghetti sauce mix
1/8 teaspoon pepper
4 ounces sliced Colby cheese, cut into strips

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the water, soup, corn, spaghetti sauce mix and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through.

Drain pasta; stir into beef mixture. Top with cheese; cook and stir for 2 minutes or until cheese is melted. Makes 4 servings.

Spicy Pepper Penne

1 package uncooked penne pasta
1/8 teaspoon dried rosemary, crushed
2 packages (3-1/2 ounces each) sliced pepperoni, halved
1/2 cup sliced pepperoncinis
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
3-1/2 cups boiling water
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese

In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncinis and red peppers. Add water; bring to a boil.

Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat. Makes 8 servings.

Chili Beef Noodle Skillet

1 package (8 ounces) egg noodles
2 pounds ground beef
1 medium onion, chopped
1/4 cup chopped celery
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon chili powder
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 to 1 cup shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.

Add the tomatoes, chili powder, salt and pepper. Cook and stir for 2 minutes or until heated through.

Drain noodles; stir into beef mixture and heat through. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Makes 8 servings.

Cheddar Shrimp and Penne

2 cups uncooked penne pasta
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 pound cooked medium shrimp, peeled and deveined
1 can (15-1/4 ounces) whole kernel corn, drained

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the garlic in butter over medium heat for 1 minute.

Stir in flour, salt and pepper until blended. gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1 cup of cheese until melted. Remove from the heat.

Drain pasta; add pasta, shrimp and corn to cheese sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly. Makes 4-6 servings.

Cheddar Chicken Mostaccioli

1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup milk
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1/4 cup chopped stuffed olives
1 tablespoon Worcestershire sauce
1-1/4 teaspoons garlic salt
1/2 teaspoon each dried basil, oregano and pepper
4 cups diced cooked chicken
3 cups mostaccioli, cooked and drained
1-1/4 cups (5 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded Swiss cheese

In a saucepan, saute onion and celery in butter until tender. Add soups, milk, mushrooms, pimientos, olives, Worcestershire sauce and seasonings; mix well. Add chicken, mostaccioli, 3/4 cup cheddar cheese and the Swiss cheese; toss to mix.

Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheddar and return to the oven for 15 minutes. Makes 6-8 servings.

Beef Spinach Pasta Bake

8 ounces uncooked penne or medium tube pasta
1 package (8 ounces) cream cheese, cubed
1/2 cup milk
1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
1 teaspoon dried oregano
1 pound lean ground beef
2 garlic cloves, minced
1 jar (16 ounces) picante sauce
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup (4 ounces) shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup sliced green onions

Cook pasta according to package directions. Meanwhile, in a small mixing bowl, beat cream cheese until smooth. Add milk; beat until smooth. stir in spinach and oregano; set aside.

In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.

In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture.

Cover and bake at 350° for 30 minutes. uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Makes 8 servings.

Marzetti

1 pound ground beef
1 large onion, chopped
1/2 green pepper, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (6 ounces) tomato paste
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/3 cup water
1 tablespoon Worcestershire sauce
8 ounces wide noodles, cooked and drained
1 cup (4 ounces) shredded cheddar cheese

Brown ground beef, onion and green pepper; drain off fat. Stir in next nine ingredients. Spoon into a greased 3-qt. casserole; top with cheese. Cover and bake at 350° for 45 minutes. Makes 4-6 servings.

Meatball Lasagna

2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon dried basil
4 teaspoons dried parsley flakes
2 teaspoons sugar
Garlic salt to taste
8 uncooked lasagna noodles
24 cooked meatballs
1 egg
1 cup ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
3/4 cup grated Parmesan cheese

In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. Crumble meatballs into the sauce.

In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses.

Repeat layers. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting. Makes 8-10 servings.

Spinach Manicotti

1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
1-1/2 cups (6 ounces) shredded mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 jars (28 ounces each) spaghetti sauce
1-1/2 cups water
1 package (8 ounces) manicotti shells

In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 13-in. x 9-in. x 2-in. baking dish.

Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Makes 6-8 servings.

Cheesy Shell Lasagna

1-1/2 pounds lean ground beef
2 medium onions, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes
1 jar (14 ounces) meatless spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, undrained
8 ounces uncooked small shell pasta
2 cups (16 ounces) sour cream
11 slices (8 ounces) provolone cheese
1 cup (4 ounces) shredded mozzarella cheese

In a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Meanwhile, cook pasta according to package directions; drain.Place half of the pasta in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.

Cover and bake at 350° for 35-40 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting. Makes 12 servings.

Baked Ziti and Sausage Pasta

3 cups uncooked ziti or other small tube pasta
1/2 pound Italian sausage links
1/4 cup butter or margarine
1/4 cup all-purpose flour
1-1/2 teaspoons salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
2 cups milk
1/2 cup grated Parmesan cheese, divided
1 egg, lightly beaten
2 cups (16 ounces) small-curd cottage cheese
1 tablespoon minced fresh parley
1 cup (4 ounces) shredded mozzarella cheese
Paprika

Cook pasta according to package directions. Drain; place in a bowl. In a skillet, cook sausage over medium heat until no longer pink; drain and cut into 1/2-in. slices.

In a saucepan, melt butter. Stir in the flour, 1 teaspoon salt and 1/4 teaspoon pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese. Pour over pasta; toss to coat.

In a bowl, combine the egg, cottage cheese, parsley, and remaining Parmesan cheese, salt and pepper. Spoon half of the pasta mixture into a greased 2-1/2-qt. baking dish. Top with cottage cheese mixture.

Add sausage to the remaining pasta mixture; spoon over the top. Sprinkle with mozzarella cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes or until hot and bubbly. Makes 6 servings.

Pepperoni Rigatoni Pasta

1 package (16 ounces) rigatoni or large tube pasta
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni, halved
2 cups (8 ounces) shredded Monterey Jack cheese

Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers.

Cover and microwave on high for 7-9 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving. Makes 6-8 servings.

Lasagna Roll-Ups

1 package (10 ounces) frozen spinach, thawed and squeezed dry
1 egg, beaten
1-3/4 cups ricotta cheese
4 tablespoons grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
8 thin slices deli ham, halved lengthwise
8 lasagna noodles, cooked and drained
1 jar (14 ounces) spaghetti sauce

In a bowl, combine the spinach, egg, ricotta cheese, 2 tablespoons Parmesan cheese, salt, pepper and nutmeg. Place two pieces of ham on each noodle.

Spread with 1/3 cup spinach mixture. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Top with spaghetti sauce.

Cover and bake at 350° for 40-45 minutes or until heated through. Uncover; sprinkle with remaining Parmesan. Let stand for 15 minutes before cutting. Makes 4 servings.

Supper Spaghetti

1 pound ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
2 tablespoons chili powder
1 package (10 ounces) frozen corn, thawed
1 package (10 ounces) frozen peas, thawed
1 can (4 ounces) mushroom stems and pieces, drained
Salt and pepper to taste
1 package (12 ounces) spaghetti, cooked and drained
2 cups (8 ounces) shredded cheddar cheese, divided

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.

Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers. Bake, uncovered, at 350° for 20 minutes or until heated through. Makes 12 servings.

Chili Mac Pasta

1 cup uncooked elbow macaroni
2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups (8 ounces) shredded Mexican cheese blend

Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Makes 10 servings.

Spaghetti Pizza Bake

2 eggs
1 cup milk
1 package (16 ounces) spaghetti, cooked and drained
1 pound ground beef, cooked and drained
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped onion
Garlic salt to taste
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese

In a large bowl, beat the eggs and milk. Add spaghetti; toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with beef, spaghetti sauce, pepperoni, mushrooms and onion.

Sprinkle with garlic salt. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Makes 8 servings.

Lasagna Pasta Casserole

1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 pound medium pasta shells, cooked and drained
1 pound (4 cups) shredded mozzarella cheese, divided
3 cups (24 ounces) small-curd cottage cheese
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 jar (26 ounces) spaghetti sauce

In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.

In a large bowl, combine pasta, 3 cups of mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased 13-in. x 9-in. x 2-in. or shallow 3-qt. baking dish.

Top with beef mixture and spaghetti sauce (dish will be full). Cover and bake, at 350° for 45 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, 15 minutes longer or until the cheese is melted and bubbly. Let stand 10 minutes before serving. Makes 6-8 servings.