Pasta Recipes

Lemony Salmon and Pasta

1 whole garlic bulb
1 tablespoon water
3 tablespoons olive oil, divided
5 tablespoons Cajun seasoning
3 tablespoons honey
1 salmon fillets (2 pounds), cut into 2-inch pieces
3 plum tomatoes, quartered
1 medium sweet red pepper, cut into 1/4-inch strips
1 medium sweet yellow pepper, cut into 1/4-inch strips
1 large red onion, sliced
8 ounces uncooked penne pasta

Lemon Sauce:
1/3 cup butter, cubed
1/4 cup olive oil
3 tablespoons lemon juice
1 to 2 garlic cloves, minced
2 teaspoons grated lemon peel
1 tablespoon minced fresh parsley
1/2 teaspoon salt
Dash dried tarragon
Dash cayenne pepper
1/3 cup pitted ripe olives
1/4 cup sunflower kernels, toasted

Cut top off garlic bulb, leaving root end intact. Place cut side up in a small ungreased baking dish; drizzle water around the garlic. Slowly drizzle 1 tablespoon oil into center of bulb. Cover and bake at 350° for 50-60 minutes or until garlic is very soft. Cool for 5 minutes. Squeeze softened garlic from skins; set aside.

Combine the Cajun seasoning, honey and remaining oil; spoon half over the salmon. In a bowl, combine tomatoes, peppers and onion; add remaining honey mixture and toss to coat. Place salmon and vegetables on a greased broiler pan. Broil 3-4 in. from the heat for 6-8 minutes or until fish flakes easily with a fork and vegetables are crisp-tender.

Meanwhile, cook pasta according to package directions. In a saucepan, combine the first nine sauce ingredients; cook and stir until butter is melted. Drain the pasta. In a large serving bowl, gently toss pasta, lemon sauce, softened garlic, salmon and vegetables. Sprinkle with olives and sunflower kernels. Makes 8 servings.

Chicken Taco Fettuccine

8 ounces uncooked fettuccine
2 cups cubed cooked chicken
1/2 teaspoon minced garlic
1-1/2 teaspoons olive oil
1/2 cup heavy whipping cream
3 to 4-1/2 teaspoons taco seasoning
2 tablespoons shredded Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook the chicken and garlic in oil for 4-5 minutes over medium heat or until heated through.

Whisk in cream and taco seasoning until blended. Cook and stir until heated through (do not boil). Stir in Parmesan cheese. Drain fettuccine; toss with chicken mixture. Makes 4 servings.

Parmesan Linguine

6 ounces uncooked linguine
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
2 green onions, chopped
1 garlic clove, minced
2 tablespoons butter
1 tablespoon olive oil
1 large tomato, chopped
2 teaspoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces provolone cheese, shredded
3 tablespoons shredded Parmesan cheese

Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, onions and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat. Makes 6 servings.

Parmigiano-Crusted Rigatoni

3 1/2 tablespoons extra-virgin olive oil
1 large garlic clove, thinly sliced
1 cup heavy cream
Kosher salt and freshly ground pepper
3/4 pound rigatoni
One 1 3/4-pound head of cauliflower, cut into 1-inch florets
1 cup panko (Japanese bread crumbs)
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons

Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper.

Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain, reserving 2 tablespoons of the pasta cooking water.

Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.

Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. Serve hot. Makes 4 servings

Baked Penne with Sausage and Creamy Ricotta

3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 pound hot or sweet Italian fennel sausage, casings removed
One 28-ounce can tomato puree
1 1/2 cups water
1 1/2 teaspoons sugar
1 bay leaf
1/4 teaspoon ground fennel
Salt and freshly ground pepper
1 pound penne
3 cups Creamy Ricotta
1/2 pound fresh mozzarella, cut into 1/2-inch cubes
1/4 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes.

Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the sauce; discard the bay leaf.

Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot. Stir in the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the penne.

Spoon the pasta into a 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the Creamy Ricotta on top. Gently fold some of the ricotta into the pasta; don’t overmix—you should have pockets of ricotta.

Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top. Let rest for 20 minutes before serving. Makes 8 servings

Squash Ravioli with Pecorino Cheese

Filling
2 lbs butternut squash, cut in half and seeded
1/2 cup freshly grated pecorino cheese
1 tablespoon brown sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch ground nutmeg

Cornstarch
36 wonton wrappers
1 large egg yolk, lightly beaten
1/4 cup butter or margarine
1 can (14-1/2 oz.) chicken broth
Salt
1/8 teaspoon freshly ground black pepper
2 cups coarsely chopped fresh spinach


Make Filling: Heat oven to 350 degrees F. Place squash cut side down on jelly-roll pan. Bake 35 to 40 minutes or until tender when pierced with knife. Cool; scoop out squash.

Puree squash, cheese, sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper and the nutmeg in food processor until smooth.

Generously dust a large board with cornstarch; arrange wontons on board. Spoon 1 scant tablespoon of the Filling onto center of each; brush edges with beaten yolk. Fold wontons into triangles, pressing edges to seal. Cover with dry towel.

Heat butter in large skillet over medium heat just until beginning to brown. Stir in broth, 1/4 teaspoon of the salt and 1/8 teaspoon pepper; bring to boil. Add spinach and heat just until spinach wilts.

Meanwhile, bring large stockpot of water with 1 tablespoon salt to boil. Reduce heat to medium. Carefully drop 18 of the ravioli into the simmering water; cook 2 to 3 minutes. Ladle spinach and broth into 3 heated soup bowls. Using a slotted spoon, transfer six ravioli to each bowl. Repeat with remaining ravioli, spinach, broth and 3 more bowls. Serve immediately. Makes 6 servings.

All-In-One Spaghetti

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated Parmesan cheese
Garnish: fresh Italian parsley sprigs

Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.

Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired. Makes 6 servings

Butternut Squash Lasagna

Cooking spray
3 cups chopped onion
10 cup fresh spinach
3/4 cup (3 ounces) shredded sharp provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 (15-ounce) carton part-skim ricotta cheese
1 (15-ounce) carton fat-free ricotta cheese
3 cups diced peeled butternut squash
6 cups Smoky Marinara
12 oven-ready lasagna noodles (such as Barilla)
1 cup (4 ounces) grated fresh Parmesan cheese

Preheat oven to 375°. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.

Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.

Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.

Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes. Makes 2 lasagnas

Smoky Marinara
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes. Makes 6 cups

Steak Fajita Pasta

1 pound beef flank steak or boneless beef sirloin steak
1 small onion, thinly sliced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped
1-1/3 cups water
1/4 teaspoon hot pepper sauce
1 package (4.8 ounces) angel hair pasta with herbs
2/3 cup half-and-half cream

Place steak on a broiler pan. Broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Meanwhile, in a large skillet, saute onion in butter until tender. Add tomatoes and peppers; saute 1 minute longer. Add water and pepper sauce. Bring to a boil; stir in pasta with contents of seasoning packet.

Return to a boil. Reduce heat to medium; cook, uncovered, for 5-6 minutes or until pasta is tender, stirring frequently. Stir in cream; heat through. Thinly slice beef; serve over pasta. Makes 4 servings.

Spaghetti With Sausage and Peppers

8 ounces uncooked spaghetti
1 (1-lb.) package mild Italian sausage, casings removed
1 medium onion, cut into eighths
1 medium-size green bell pepper, cut into strips
1 medium-size red or yellow bell pepper, cut into strips
2 to 3 garlic cloves, minced
1 tablespoon olive oil
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Prepare pasta according to package directions. Meanwhile, cook sausage in a large Dutch oven over medium high heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.

Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately. Makes 4 servings

Chicken Cannelloni with Roasted Red Bell Pepper Sauce

1 (8-ounce) package cannelloni or manicotti shells
4 cups finely chopped cooked chicken
2 (8-ounce) containers chive-and-onion cream cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 cup (8 ounces) shredded mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
3/4 teaspoon garlic salt
1 teaspoon seasoned pepper
Roasted Red Bell Pepper Sauce
Garnish: chopped fresh basil or parsley

Cook pasta according to package directions; drain. Stir together chicken and next 6 ingredients. Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together.

Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour Roasted Red Bell Pepper Sauce evenly over shells. Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired. Makes 6 to 8 servings

Roasted Red Bell Pepper Sauce
2 (7-ounce) jars roasted red bell peppers, drained
1 (16-ounce) jar creamy Alfredo sauce
1 (3-ounce) package shredded Parmesan cheese

Process all ingredients in a blender until smooth, stopping to scrape down sides. Makes 3-1/2 cups

Tortellini with Ham and Peas

1 lb. fresh or frozen cheese tortellini
1 cup frozen peas
3 Tbsp. unsalted butter, cut into pieces
1/2 cup heavy cream
Salt and pepper
1/2 cup grated Parmesan
1/4 lb. ham, chopped

Bring a large pot of salted water to boil. Cook tortellini until just al dente (do not overcook), as package label directs. Add peas to pot for last 30 seconds of cooking time.

Drain tortellini and peas and return to pot. Stir in butter, cream, salt, pepper, Parmesan and ham. Turn stove on to medium heat and cook, stirring, until ingredients are heated through, 2 to 3 minutes. Serve immediately. Makes 6 servings

Cheesy Pasta Primavera

1 cup frozen lima beans
20 baby carrots, cut into quarters lengthwise
10 oz. asparagus, trimmed, cut into 1-inch pieces
1 lb. fettuccine
2 tbsp. unsalted butter
2 cloves garlic, minced
Salt and pepper
1/2 cup grated Parmesan
3 tbsp. chopped flat-leaf parsley
1 cup ricotta

Bring a large pot of salted water to a boil. Add lima beans and carrots and cook for 4 minutes. Add asparagus and cook 1 minute longer. Using a slotted spoon, remove vegetables and rinse under cold water to stop cooking. Add fettuccine to water and cook until tender, 8 to 10 minutes (or according to package directions). Drain, reserving 1/2 cup cooking water.

When fettuccine has cooked for about 5 minutes, melt butter in a large frying pan over medium-high heat. Add garlic and sauté until fragrant, 1 minute. Add vegetables, season with salt and pepper, and sauté until vegetables look glazed and are crisp-tender, 3 to 4 minutes. Add the drained fettuccine and 1/4 cup reserved cooking water and toss well. Transfer to a large, shallow serving bowl and toss with Parmesan and parsley.

Add ricotta to hot pasta by spoonfuls and toss gently to combine. Season with salt and pepper. If pasta appears dry, drizzle in a little more cooking water. Serve immediately. Makes 6 servings

Pesto Chicken Lasagna

1 large sweet red pepper, diced
1/4 cup diced onion
4 garlic cloves, minced
1 tablespoon butter
1/4 cup all-purpose flour
2 cups milk
1/4 cup chicken broth
1-1/2 teaspoons dried basil
1 teaspoon dried oregano
2 cups cubed cooked chicken
1/2 cup prepared pesto
1 can (3.8 ounces) sliced ripe olives, drained
1 egg, lightly beaten
1 carton (15 ounces) ricotta cheese
1 package (4 ounces) crumbled feta cheese
2 cups marinara sauce
12 no-cook lasagna noodles
1 package (6 ounces) fresh baby spinach, chopped
2 cups (8 ounces) shredded part-skim mozzarella cheese

In a large saucepan, saute the red pepper, onion and garlic in butter until tender. Stir in flour until blended. Gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine egg, ricotta and feta.

Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella. Repeat layers.

Top with remaining noodles, sauce and mozzarella. Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes more or until bubbly. Let stand 15 minutes before serving. Makes 12 servings.

Bacon Chicken Alfredo

1 package (16 ounces) fettuccine
1 pound sliced bacon, diced
1-1/4 pounds boneless skinless chicken breast, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (16 ounces) prepared Alfredo sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings.

Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese. Makes 6-8 servings.

Garlic Lover's Meatballs and Sauce

2 eggs, beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan or Romano cheese
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/8 teaspoon pepper
1 pound ground beef
2 tablespoons olive oil

Sauce:
2 to 3 garlic cloves, minced
1 tablespoon olive oil
2 cans (28 ounces each) crushed tomatoes in puree
2 to 3 cups water, divided
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup minced fresh parsley
1/4 cup grated Parmesan or Romano cheese
1 tablespoon dried basil
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs. In a large skillet, brown meatballs in oil on all sides; drain.

In a Dutch oven, saute garlic in oil for 1 minute. Stir in the tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil and sugar; bring to a boil. Reduce heat; carefully add meatballs. Cover and simmer for 3 hours, adding more water if needed to achieve desired consistency. Season with salt and pepper. Makes 6 servings.

Pepperoni Angel Hair

8 ounces uncooked angel hair pasta, broken into thirds
1 small cucumber, peeled and chopped
1 medium green pepper, chopped
1 package (8 ounces) sliced pepperoni, quartered
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup Italian salad dressing
1-1/4 cups shredded Parmesan cheese

Cook the pasta according to package directions. Meanwhile, combine the cucumber, green pepper, pepperoni and olives in a large bowl. Drain pasta and rinse in cold water; add to pepperoni mixture. Drizzle with salad dressing and sprinkle with Parmesan cheese; toss to coat. Makes 4-6 servings.

Angel Hair Alfredo

8 to 12 ounces angel hair pasta
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1-1/2 cups milk
4 ounces cream cheese, cubed
1/4 cup grated Parmesan cheese
1/3 to 1/2 cup diced fully cooked ham, optional

Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until lightly browned. Stir in the flour, cornstarch, garlic salt, pepper and basil until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat;whisk in cream cheese and Parmesan cheese until smooth. Add ham if desired; heat through. Drain pasta; add to sauce and toss to coat. Makes 4-6 servings.

Asparagus Linguine

6 ounces uncooked linguine
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons butter
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons white wine or chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender.

Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat. Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately. Makes 4 servings.

Bacon-Colby Lasagna

2 pounds ground beef
2 medium onions, chopped
2 pounds sliced bacon, cooked and crumbled
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 tablespoons sugar
1 teaspoon salt
24 lasagna noodles, cooked and drained
8 cups (32 ounces) shredded Colby cheese

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the bacon, tomato sauce, tomatoes, sugar and salt; cook until heated through.

Spread 1 cup meat sauce in each of two greased 13-in. x 9-in. baking dishes. Layer four noodles, 1-2/3 cups meat sauce, 1-1/3 cups cheese in each dish. Repeat layers twice.

Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Makes 2 casseroles (12 servings each).

Spinach-Ravioli Lasagna

1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika

Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.

Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired. Makes 6 to 8 servings

Chicken Tetrazzini With Prosciutto and Peas

3 ounces finely chopped prosciutto
2 teaspoons vegetable oil
1 (7-oz.) package vermicelli
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) container refrigerated Alfredo sauce
1 (4-oz.) can sliced mushrooms, drained
1/2 cup chicken broth
1/4 cup dry dry white wine
1/4 teaspoon freshly ground pepper
1 cup frozen baby English peas, thawed
1/2 cup slivered almonds

Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp. Preheat oven to 350°. Prepare pasta according to package directions.

Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese. Bake at 350° for 35 minutes or until bubbly. Makes 6 servings

Pasta Bolognese

3 medium sweet onions
3 carrots
3 celery stalks
1 tablespoon garlic, chopped
4 strips thick bacon
1 1/2 pounds ground chuck
1/2 pound ground pork
1/2 pound ground veal
1 large can plum tomatoes
1 cinnamon stick
3 ounces milk
3 tablespoons olive oil
Salt and pepper

Chop vegetables and bacon. Brown bacon until crisp. Add oil and brown garlic. Then add onions. Saute slowly over medium heat (10-15 minutes). Add carrots and celery. Saute another 5-10 minutes.

Brown meat in separate pan, seasoned with salt and pepper. Then fold into vegetables for another 5-10 minutes. Crush tomatoes by hand over meat and vegetables. When whole mixture is bubbling add milk and cinammon stick. Stir, cover, reduce heat to simmer and cook for an additional 1-3 hours. Serve with any kind of pasta. Serves 6

One-Pot Pasta

1 pound lean ground beef
1 small onion, diced
1 (8-ounce) package sliced fresh mushrooms
1 teaspoon vegetable oil
2 garlic cloves, minced
2 (26-ounce) jars tomato-basil pasta sauce
1 cup water
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (20-ounce) package refrigerated four-cheese ravioli
1 cup (4 ounces) shredded mozzarella cheese

Cook ground beef in a Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain. Wipe Dutch oven clean.

Sauté onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.

Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately. Makes 4 servings

Spinach Shrimp Fettuccine

1 pound uncooked fettuccine
1 package (6 ounces) baby spinach
4 garlic cloves, minced
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
2 medium plum tomatoes, seeded and chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the spinach and garlic in oil for 2 minutes or until spinach begins to wilt. Add the shrimp, tomatoes, Italian seasoning and salt; saute for 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with Parmesan cheese. Makes 8 servings.