Pasta Recipes

Mushroom Zucchini Lasagna

1-1/4 pounds zucchini, divided
1/2 pound fresh mushrooms, sliced
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
6 tablespoons minced fresh parsley, divided
2 tablespoons sugar
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
3 eggs
2 cups (8 ounces) shredded part-skim mozzarella cheese
1-1/2 cups ricotta cheese
1 package (8 ounces) cream cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon onion powder
9 lasagna noodles, cooked, rinsed and drained
2 tablespoons shredded Parmesan cheese

Finely dice 1/2 cup zucchini; set aside. Slice the remaining zucchini. In a large saucepan, saute the sliced zucchini, mushrooms, onion and garlic in oil until tender.

Stir in the tomatoes, 3 tablespoons parsley, sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes.

In a mixing bowl, combine the eggs, mozzarella, ricotta, cream cheese, grated Parmesan, onion powder and remaining parsley, salt and pepper.

Spread 1 cup of the tomato sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cheese mixture and a third of the remaining sauce. Repeat layers once. Top with remaining noodles and sauce.

Cover and bake at 350° for 35 minutes. Uncover; sprinkle with diced zucchini and shredded Parmesan. Bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Makes 12 servings.

Homemade Manicotti

Crepe Noodles:
1-1/2 cups all-purpose flour
1 cup milk
3 eggs
1/2 teaspoon salt

Filling:
1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 egg
1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Shredded Romano cheese, optional

Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet.

Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.

For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up.

Pour half of the spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.

Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired. Makes 6 servings.

Mexican Spaghetti Sauce

1 pound lean ground beef
3/4 cup chopped onion
1 jar (26 ounces) meatless spaghetti sauce
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 cup frozen gold and white corn, thawed
1 cup salsa
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti

In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper.

Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve over spaghetti. Makes 10 servings.

Chicken Fettuccine with Mushroom Brie

2 1/2 to 3 1/2 cups fat-skimmed chicken broth
2 cups dry white wine
1/2 cup whipping cream
1 tablespoon grated lemon peel
1/2 teaspoon fennel seeds
About 1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot chile flakes
8 ounces mushroom-flavored brie cheese
12 ounces dried fettuccine
2 cups coarsely shredded cooked chicken (8 oz.)
Grated parmesan cheese
About 1 cup watercress leaves, rinsed and drained

In a 4- to 5-quart pan, combine 2 1/2 cups chicken broth, wine, whipping cream, lemon peel, fennel, 1/2 teaspoon pepper, and chile flakes to taste. Bring to a boil over high heat and boil, uncovered, 2 to 3 minutes.

Meanwhile, with a sharp knife, trim rind from brie and finely chop (rind adds flavor, but discard if you like). Cut brie into about 1/2-inch chunks.

Add fettuccine to pan, pushing it down into boiling liquid. Simmer, uncovered, stirring often, until pasta is tender to bite, 8 to 10 minutes.

Add chopped brie rind (if using) and chicken and stir to blend. Stir in chunks of brie. Remove pasta from heat and let stand, uncovered, 5 to 8 minutes, stirring often to make sure all the cheese melts (the rind won't melt). If you want saucier pasta, add up to 1 cup more broth and stir over high heat until steaming.

With tongs or two forks, lift pasta into wide soup bowls; spoon remaining sauce over the top. Sprinkle with parmesan and more pepper to taste, and top with watercress leaves. Makes 4 servings

Beef Bourguignonne with Egg Noodles

1/3 cup all-purpose flour
2 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 1/4 pounds beef stew meat
3 bacon slices, chopped and divided
1 cup chopped onion
1 cup sliced carrot
4 garlic cloves, minced
1 1/2 cups dry red wine
1 (14-ounce) can less-sodium beef broth
8 cups halved mushrooms (about 1 1/2 pounds)
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme
2 bay leaves
1 (16-ounce) package frozen pearl onions
7 cups hot cooked medium egg noodles
3 tablespoons chopped fresh flat-leaf parsley

Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside.

Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm.

Add chopped onion, sliced carrot, and minced garlic to pan; sauté 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits.

Add bacon, beef, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil.

Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles; sprinkle with parsley. Makes 6 servings

Gorgonzola-Walnut Fettuccine

1 slice day-old hearty white bread (such as Pepperidge Farm), torn
1 tablespoon olive oil
4 garlic cloves, minced
8 ounces uncooked fettuccine
1/4 cup chopped fresh parsley
1/4 cup (1 ounce) crumbled Gorgonzola cheese
3 tablespoons chopped walnuts, toasted
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 250°. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2/3 cup. Place breadcrumbs on a baking sheet. Bake at 250° for 30 minutes or until dry.

Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic, and cook 30 seconds, stirring constantly. Remove garlic mixture from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs; cook 6 minutes or until lightly browned, stirring mixture frequently.

Cook the fettuccine according to package directions, omitting salt and fat; drain. Place fettuccine in a large bowl. Add the breadcrumb mixture, parsley, Gorgonzola, walnuts, lemon juice, salt, and black pepper; toss gently to combine. Serve immediately. Makes 4 servings

Pasta with Chickpeas and Garlic Sauce

2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can chicken broth
1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately. Makes 4 servings

Farfalle Carbonara

2 tablespoons water
2 garlic cloves, minced
4 quarts water
3 cups uncooked farfalle (about 8 ounces bow tie pasta)
2 large eggs, lightly beaten
1/2 cup (2 ounces) grated fresh pecorino Romano cheese or Parmesan cheese
4 bacon slices, cooked and crumbled

Heat a large nonstick skillet over medium heat. Add 2 tablespoons water and garlic; remove from heat. Bring 4 quarts water to a boil in a large stockpot. Add farfalle; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally.

Remove 1/2 cup pasta cooking water, and whisk into the eggs, stirring vigorously. Drain farfalle; add to garlic mixture in skillet. Stir well. Add egg mixture to farfalle.

Cook mixture over medium-low heat until thick (about 4 minutes), stirring constantly. Remove from heat; stir in cheese and bacon. Serve immediately. Makes 4 servings

Fettuccine with Cashew Cream

1/2 cup roasted cashews
1 1/4 cups water
Cooking spray
3 garlic cloves, minced
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Place cashews in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. With processor on, add water; process until smooth, scraping sides of bowl once.

Place cashew cream in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally with a whisk. Reduce heat; simmer 1 minute or until cream is thick.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Stir in cashew cream, pasta, cheese, pepper, and salt; cook until thoroughly heated. Makes 4 servings

Seafood Fettuccine

1 1/2 tablespoons butter
1 cup chopped green onions
4 garlic cloves, minced
1 pound medium shrimp, peeled
1 pound sea scallops
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound lump crabmeat, shell pieces removed
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley

Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low.

Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat.

Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley. Makes 8 servings

Chicken and Ham Lasagna

3/4 pound fresh mushrooms, sliced
1 large onion, chopped
1 large green pepper, chopped
1/4 cup butter
1/2 cup all-purpose flour
1-2/3 cups milk
1 can (14-1/2 ounces) chicken broth
1 package (16 ounces) frozen chopped broccoli, thawed, drained
2/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 to 1/2 teaspoon white pepper
1/8 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups cubed fully cooked ham
2 cups (8 ounces) shredded Swiss cheese
2 cups cubed cooked chicken

In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth.

Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg. Spread 2 cups broccoli mixture in a greased 13-in. x 9-in. baking dish.

Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.

Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting. Makes 12 servings.

Santa Fe Pasta Sauce

1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (16-ounce) jar salsa
1 (8-ounce) can tomato sauce
1 cup frozen whole-kernel corn
3/4 cup canned black beans, rinsed and drained
1/3 cup chopped ripe olives
1/2 cup low-fat sour cream
1/2 teaspoon Creole seasoning (such as Louisiana)
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
Sliced pickled jalapeño peppers (optional)

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, and sauté 5 minutes. Reduce heat to medium-low. Stir in salsa and tomato sauce; cook 20 minutes, stirring occasionally.

Add corn, beans, olives, sour cream, and Creole seasoning; cook 4 minutes or until thoroughly heated. Keep warm. Prepare grill or broiler. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done.

Slice chicken lengthwise into 1/2-inch-wide strips. Spoon the sauce over pasta. Top with grilled-chicken strips, and garnish with sliced pickled jalapeno peppers, if desired. Makes 8 servings

Italian Chicken and Penne

8 ounces uncooked penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 small green pepper, julienned
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 ounces) pizza sauce
1/2 teaspoon Italian seasoning
1/3 cup shredded part-skim mozzarella cheese

Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink.

Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted. Makes 6 servings.

Cheesy Noodle Casserole

2 packages (1 pound each) wide egg noodles
1/2 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
5 to 6 cups milk
2 pounds process cheese (Velveeta), cubed

Topping:
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, garlic salt and onion salt until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the cheese; stir until melted. Stir in the noodles. Transfer to two greased shallow 2-qt. baking dishes.

Combine bread crumbs and butter until crumbly; sprinkle over casseroles. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Makes 2 casseroles

Turkey Noodle Casserole

2 pounds ground turkey
2 cups chopped celery
1/4 cup chopped green pepper
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1/4 cup soy sauce
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1 cup (8 ounces) sour cream
8 ounces cooked wide egg noodles

In a large skillet over medium heat, brown the turkey. Add celery, green pepper and onion; cook until tender. Stir in soup, water chestnuts, mushrooms, pimientos, soy sauce, salt and lemon pepper. Reduce heat; simmer for 20 minutes.

Remove from the heat; add sour cream and noodles. Spoon half into a freezer container; cover and freeze for up to 3 months. Place remaining mixture in a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake as directed. Makes 2 casseroles (6 serving each).

Italian Egg Noodle Casserole

1-1/2 pounds bulk Italian sausage
1-1/2 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/2 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon garlic powder
2 cans (8-3/4 ounces each) whole kernel corn, drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 package (16 ounces) wide noodles, cooked and drained
8 ounces cheddar cheese, cut into strips

In a Dutch oven over medium heat, cook sausage, beef, onion and green pepper until meat is no longer pink; drain. Add the tomato sauce, tomato paste, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Add corn and olives. Cover and simmer for 5 minutes. Stir in noodles. Pour into two greased 13-in. x 9-in. baking dishes. Top with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Makes 16-20 servings.

Macaroni Mexi Pasta

1 pound lean ground beef
1 large onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1-1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded cheddar cheese

In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt.

Bring to a boil; stir in macaroni. Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender. Sprinkle with cheese. Makes 5 servings.

Beef Noodle Bake

1-1/2 pounds ground beef
1 small onion, chopped
2 cans (8 ounces each) tomato sauce
1 cup (8 ounces) sour cream
1 package (3 ounces) cream cheese, cubed and softened
1 teaspoon sugar
1/2 to 1 teaspoon garlic salt
7 cups uncooked wide egg noodles, cooked and drained
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook beef and onion until meat is no longer pink; drain. Remove from the heat; stir in the tomato sauce, sour cream, cream cheese, sugar and garlic salt.

Place half of the noodles in a greased 13-in. x 9-in. baking dish; top with half of the beef mixture. Repeat layers.

Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted. Makes 6 servings.

Chicken Tetrazzini

2 cups sliced mushrooms
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons white wine or chicken broth, optional
3 cups cubed cooked chicken
8 ounces spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese

In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil.

Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti.

Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Makes 8 servings.

Cheddar Mushroom Macaroni

4 cups (16 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup mayonnaise
1 can (7 ounces) mushroom stems and pieces, drained
1 medium onion, finely chopped
1 jar (2 ounces) diced pimientos, drained
4 cups cooked elbow macaroni
1 garlic clove, minced, optional

In a large bowl, combine the first six ingredients; mix well. Stir in macaroni and garlic if desired.

Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 30 minutes or until heated through and cheese is melted. Makes 6-8 servings.

Pasta Margherita

8 ounces angel hair pasta, freshly cooked according to directions
1/2 cup extra virgin olive oil
5 cloves garlic, minced
1/2 - 1 teaspoons crushed red pepper flakes, or to taste
1 14.5-oz can diced tomatoes, drained
4 green onions, thinly sliced
1 teaspoon salt
1 8-oz container fresh mozzarella cheese, drained, sliced
1/2 cup fresh basil leaves, torn into small pieces
Grated Parmesan cheese

Place freshly cooked pasta in a large bowl; set aside. Heat olive oil in medium skillet over medium high heat. Add garlic and crushed red pepper flakes; cook and stir 1 minute. Add drained tomatoes and green onions; sprinkle with salt.

Cook and stir until just heated through, about 3 minutes. Toss the hot cooked angel hair pasta with tomato mixture.

Add the sliced fresh mozzarella cheese and torn basil leaves; toss to mix. Divide pasta between 4 dinner plates. Serve immediately with grated Parmesan cheese. Makes 4 servings

Swedish Meatballs

1 small onion, chopped
1 egg
1/4 cup seasoned bread crumbs
2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef

Sauce:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 cup milk
1 tablespoon dried parsley flakes
1/4 teaspoon ground nutmeg, optional
Hot cooked noodles

In a bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Add beef; mix well. Shape into 1-in. meatballs, about 24.

Place in a shallow 1-1/2-qt. microwave-safe dish. Cover and microwave on high or 7-1/2 minutes or until meat is no longer pink; drain.

Combine the soup, sour cream, milk, parsley and nutmeg if desired; pour over meatballs. Cover and cook on high for 5-6 minutes or until heated through. Serve over noodles. Makes 4 servings.

Cajun Fettuccine

1-1/2 pounds ground beef
1 cup chopped green onions
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1/4 cup butter or margarine
1 tablespoon all-purpose flour
8 ounces Mexican-flavored process American cheese, cubed, divided
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (5 ounces) evaporated milk
3/4 teaspoon Cajun or Creole seasoning
8 ounces fettuccine, cooked and drained
Grated Parmesan cheese

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, green pepper, celery and garlic in butter until crisp-tender. Stir in flour until blended. Return beef to the pan.

Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Add 1 cup American cheese, tomatoes, milk and Cajun seasoning. Simmer, uncovered, for 15 minutes, stirring occasionally. Add fettuccine; mix well.

Transfer to a greased shallow 3-qt. baking dish. Top with remaining American cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 15 minutes or until heated through. Makes 6-8 servings.

Mexican Ravioli

1 package (20 ounces) refrigerated cheese ravioli
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup beef broth
1 can (6 ounces) tomato paste
1/2 cup canned black beans, rinsed, drained
1 tablespoon brown sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh baby spinach

Cook ravioli according to package directions. Meanwhile, in a large skillet, combine the tomatoes, broth, tomato paste, beans, brown sugar, oregano, salt and pepper.

Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Drain ravioli; add to tomato mixture. Stir in spinach; cook and stir for 4-5 minutes or until wilted. Makes 4 servings.

Creamy Ham Fettuccine

1 package (12 ounces) fettuccine
3 tablespoons finely chopped onion
3 tablespoons butter
2 tablespoons plus 1 teaspoon all-purpose flour
3 cups heavy whipping cream
2 cups fresh broccoli florets
2 cups cubed fully cooked ham
1 cup shredded Parmesan cheese, divided
1/2 to 3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground nutmeg

Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in cream. Bring to a boil over medium heat, stirring constantly.

Add broccoli. Reduce heat; simmer, uncovered, for 7-10 minutes or until broccoli is crisp-tender, stirring occasionally.

Stir in the ham, 1/2 cup Parmesan cheese, garlic salt, pepper, oregano and nutmeg. Drain fettuccine; top with sauce. Sprinkle with remaining Parmesan cheese. Makes 6 servings.