Pasta Recipes

Asparagus-Goat Cheese Pasta

1 pound asparagus
1/2 pound thin spaghetti
1 tablespoon butter
2 tablespoons all-purpose flour
1 14 1/2-ounce can chicken broth
4 ounces goat cheese
1 teaspoon grated lemon peel
1/2 cup grated Parmesan cheese

Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces.

Blanch in boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife. With a slotted spoon, remove the asparagus and rinse under cold water to stop the cooking.

Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain. Meanwhile, in a medium saucepan over medium-high heat, melt the butter.

Blend in the flour with a whisk. add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and the lemon peel.

Toss the spaghetti with the asparagus, sauce and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper. Makes 4 servings

Cheesy Beef Spirals

2 cups uncooked spiral pasta
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup sour cream
1/2 pound process cheese (Velveeta), cubed
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Place 1/2 cup of meat sauce in a greased shallow 2-1/2-qt. baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream.

Top with American cheese and remaining pasta and meat sauce.Sprinkle with mozzarella cheese. Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Makes 8-10 servings.

Bell Peppers and Pasta

2-1/4 cups uncooked penne pasta
3/4 cup chopped onion
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/4 cup sliced ripe olives
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese

Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender.

Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately. Makes 4 servings.

Basil-Parmesan Angel Hair

1 package (16 ounces) angel hair pasta
2 tablespoons extra virgin olive oil
1 can (12 ounces) fat-free evaporated milk
2/3 cup shredded Parmesan cheese
1/2 cup thinly sliced green onions
1/4 cup minced fresh basil
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Additional fresh basil
12 lemon slices

Cook pasta according to package directions. Drain and return to the pan. Add oil; toss to coat. Add the milk, Parmesan cheese, onions, basil, lemon peel, salt, garlic powder and pepper.

Cook and stir over medium heat until heated through. Sprinkle with additional basil. Serve with lemon. Makes 12 servings.

Bacon Cheeseburger Pasta

8 ounces uncooked penne pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
Barbecue sauce and prepared mustard, optional

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

In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, beef and bacon; heat through.

Sprinkle with cheese; cover and cook until the cheese is melted. Serve with barbecue sauce and mustard if desired. Makes 4-6 servings.

Tomato Garden Pasta

5 cups uncooked bow tie pasta
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds tomatoes, seeded and chopped
2 garlic cloves, minced
2 tablespoons minced chives
4-1/2 teaspoons minced fresh basil
1/2 cup crumbled feta cheese

Cook pasta according to package directions, adding beans during the last 5-6 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil.

Drain pasta mixture and add to tomato mixture; toss to coat. Serve warm or at room temperature. Sprinkle with cheese just before serving. Makes 8 servings.

Pasta Sausage Supper

1 package (16 ounces) uncooked penne pasta
1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
1 tablespoon vegetable oil
1 jar (26 ounces) meatless spaghetti sauce, warmed

Cook pasta according to package directions. Meanwhile, in large skillet, saute the sausage, peppers and onion in oil until vegetables are crisp-tender.

Drain pasta; divide among six serving plates. Top with spaghetti sauce. Using a slotted spoon, top with sausage mixture. Makes 6 servings.

Broccoli Bean Pasta

10 cups water
6 ounces uncooked small pasta shells
3 cups broccoli florets
3 garlic cloves, minced
2 tablespoons olive or canola oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2/3 cup white wine or vegetable broth
1/8 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup fat-free evaporated milk
1/2 cup shredded Parmesan cheese, divided

In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender.

Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine or broth and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.

Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese. Makes 5 servings.

Honey Orange Chicken

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
3 tablespoons butter, divided
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 medium onion, sliced
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup orange juice
1/4 cup honey
1/2 cup pitted ripe olives, halved
Hot cooked linguine

In a large skillet, saute chicken in 2 tablespoons butter until chicken juices run clear. Sprinkle with salt, paprika and pepper. Remove and keep warm. In the same pan, saute the onion in remaining butter until tender.

In a small bowl, combine the cornstarch, ginger, nutmeg, orange juice and honey; gradually pour over onion. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add olives and chicken. Simmer, uncovered, for 5 minutes or until chicken is heated through. Serve with linguine. Makes 4 servings.

Creamy Chicken Fettuccine

1-1/2 pounds boneless skinless chicken breasts, cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
4 ounces process American cheese, cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained, optional
1 package (16 ounces) fettuccine or spaghetti
Thin breadsticks, optional

Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken juices run clear.

Stir in cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with the chicken and breadsticks if desired. Makes 6 servings.

Hearty Spaghetti

1 egg
1/4 cup milk
1 cup soft bread crumbs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon minced fresh parsley
1 pound ground beef

Sauce:
1 pound Italian sausage links, cut into 2-inch pieces
1 large onion, chopped
1 medium green pepper, chopped
2 cans (28 ounces each) plum or whole tomatoes, drained and diced
2 cans (8 ounces each) tomato sauce
1 can (14-1/2 ounces) beef broth
1 can (6 ounces) tomato paste
2 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons oregano
2 teaspoons parsley flakes
2 teaspoons sugar
Salt and pepper to taste
Hot cooked spaghetti
Grated Parmesan cheese

In a bowl, combine the first six ingredients. add beef and mix well. Shape into eight meatballs. Brown in a Dutch oven over medium heat; drain and set meatballs aside.

In the same pan, cook sausage, onion and green pepper until vegetables are tender; drain. Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings.

Add meatballs; stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese. Makes 8 servings.

Catfish with Lemon Butter Sauce

3/4 cup butter
8 ounces fresh mushrooms, sliced
1 garlic clove, minced
1/2 cup chicken broth or dry white wine
2 tablespoons lemon juice
1/4 to 1/3 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds catfish fillets, cut into bite-size pieces
16 ounces spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
Lemon slices or wedges, optional
Additional parsley, optional

In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally.

Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin. Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired. Makes 6-8 servings.

Chicken Cacciatore Pasta

6 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon salt, divided
1/8 teaspoon pepper
2 tablespoons olive oil, divided
1 medium green pepper, chopped
1/2 pound fresh mushrooms, sliced
4 garlic cloves, minced
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 tablespoon balsamic vinegar
2 teaspoons sugar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 cup minced fresh parsley
Hot cooked spaghetti

Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large nonstick skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same skillet, saute the green pepper, mushrooms and garlic in remaining oil until vegetables are tender.

Add the tomato puree, stewed tomatoes, vinegar, sugar, basil, oregano, red pepper flakes, remaining salt and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Stir in parsley. Simmer, uncovered, 15 minutes longer or until sauce is thickened. Serve over spaghetti if desired. Makes 6 servings.

Chicken and Noodles with Peanut Sauce

5 ounces uncooked Japanese curly noodles (chucka soba)
1/2 cup chicken broth
1/3 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons ketchup
1/4 teaspoon crushed red pepper
2 teaspoons dark sesame oil, divided
1 pound chicken breast tenders
1 1/2 cups red bell pepper strips
1 tablespoon bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1/2 cup chopped green onions, divided

Cook noodles according to package directions; drain. Combine broth and next 5 ingredients (broth through crushed red pepper) in a bowl; stir well with a whisk.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 4 minutes. Add bell pepper; sauté 3 minutes. Remove from heat. Combine chicken mixture and noodles in a large bowl.

Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly. Add the broth mixture and 1/4 cup green onions to noodle mixture; toss well. Sprinkle with 1/4 cup green onions. Makes 5 servings

Rigatoni with Vegetable Bolognese

1-ounce dried porcini mushrooms
1 1/2 cups hot water
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces assorted mushrooms, shiitake, cremini, brown, stemmed, chopped
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound rigatoni pasta
1/4 cup Parmesan

Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften. Place the carrots, onion, bell pepper, and garlic in a food processor.

Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes.

Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine.

Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve. Makes 6 servings

Pasta Pomodorini

3/4 pound spaghettini or spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup sliced garlic
1/4 teaspoon red pepper flakes
1 pint small cherry tomatoes, stems removed, crushed
1/2 cup fresh basil leaves, each torn into 2 or 3 pieces
Gray salt
Freshly ground black pepper
Parmesan, for grating

Bring a large pot of salted water to a boil over high heat. Add the pasta and stir. While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat.

Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes.

Add the basil and season with salt and pepper. When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta.

Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry.

Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately. Makes 4 servings

Pasta with Pancetta and Tomato Sauce

6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
Sea salt
2 garlic cloves, coarsely chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano

Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes.

Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.

Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste. Makes 6 servings.

Linguine with Red Pepper Sauce

1 teaspoon olive oil
Cooking spray
1 1/2 cups chopped red bell pepper
1 garlic clove, crushed
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
6 ounces uncooked linguine
Fresh basil sprigs (optional)

Heat oil in a nonstick skillet coated with cooking spray over medium heat. Add red bell pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside, and cool slightly.

Place pepper mixture in a blender; add chopped basil and next 3 ingredients. Process until smooth, stopping once to scrape down sides.

Cook pasta according to package directions, omitting salt and fat. To serve, top pasta with pepper sauce. Garnish with basil sprigs, if desired. Makes 6 servings

Chickpea-Stuffed Shells

18 uncooked jumbo pasta shells
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 egg whites
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh parsley
1/3 cup grated Parmesan cheese
1 small onion, quartered
1 garlic clove, minced
1 jar (28 ounces) meatless spaghetti sauce, divided
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Cook pasta shells according to package directions. Meanwhile, place the chickpeas and egg whites in a food processor; cover and process until smooth.

Add the ricotta, parsley, Parmesan, onion and garlic; cover and process until well blended. Pour 1-1/4 cups of spaghetti sauce into an ungreased 13-in. x 9-in. baking dish; set aside.

Drain pasta shells; stuff with chickpea mixture. Place over sauce. Drizzle with remaining sauce. Bake, uncovered, at 350° for 30 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly. Makes 6 servings.

Ragu Bolognese

1/2 pound Italian turkey sausage links, casings removed
1 large carrot, finely chopped
1 celery rib, finely chopped
1 small onion, finely chopped
1 can (15 ounces) crushed tomatoes
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1/4 teaspoon crushed red pepper flakes
3/4 cup milk
8 ounces uncooked whole wheat spiral pasta
2 tablespoons prepared pesto
1 tablespoon chopped ripe olives

Crumble sausage into a nonstick Dutch oven. Add the carrot, celery and onion; cook and stir over medium heat until meat is no longer pink.

Drain. Stir in the tomatoes, broth, vinegar and pepper flakes. Bring to a boil. Stir in milk. Reduce heat; simmer, uncovered, for 1 to 1-1/4 hours or until thickened, stirring occasionally.

Cook pasta according to package directions. Stir pesto and olives into meat sauce. Drain pasta; serve with meat sauce. Makes 4 servings.

Spinach and Ricotta-Stuffed Shells

2 cups Basic Marinara, divided
Cooking spray
2 1/2 cups part-skim ricotta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg yolk
1 garlic clove, minced
24 cooked jumbo pasta shells

Preheat oven to 350°. Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well.

Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350° for 30 minutes. Let stand 5 minutes before serving. Makes 6 servings

Basic Marinara
3 tablespoons olive oil
3 cups chopped yellow onion (about 3 medium)
1 tablespoon sugar
3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon fennel seeds, crushed
2 tablespoons balsamic vinegar
2 cups fat-free, less-sodium chicken broth
3 (28-ounce) cans no-salt-added crushed tomatoes

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly.

Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally. Makes 12 cups

Basic Marinara

3 tablespoons olive oil
3 cups chopped yellow onion (about 3 medium)
1 tablespoon sugar
3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon fennel seeds, crushed
2 tablespoons balsamic vinegar
2 cups fat-free, less-sodium chicken broth
3 (28-ounce) cans no-salt-added crushed tomatoes

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly.

Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally. Makes 12 cups

Shrimp Fra Diavolo

8 ounces uncooked spaghetti
1 tablespoon olive oil
4 cups sliced cremini mushrooms (about 10 ounces)
2 1/2 cups Basic Marinara
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound peeled and deveined medium shrimp
Parsley sprigs (optional)

Cook pasta according to package directions. Drain; keep warm. Heat oil in a large nonstick skillet over medium-high heat.

Add mushrooms to pan; sauté 6 minutes. Add Basic Marinara, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Serve over pasta. Garnish with parsley sprigs, if desired. Makes 4 servings

Basic Marinara
3 tablespoons olive oil
3 cups chopped yellow onion (about 3 medium)
1 tablespoon sugar
3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon fennel seeds, crushed
2 tablespoons balsamic vinegar
2 cups fat-free, less-sodium chicken broth
3 (28-ounce) cans no-salt-added crushed tomatoes

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly.

Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally. Makes 12 cups

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 or chicken 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

Baked Linguine with Meat Sauce

2 pounds lean ground beef
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 teaspoon salt
2 teaspoons sugar
8 ounces uncooked linguine
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
1 bunch green onions, chopped
2 cups (8 ounces) shredded sharp Cheddar cheese

Cook beef and garlic in a Dutch oven, stirring until beef crumbles and is no longer pink. Stir in tomatoes and next 4 ingredients; simmer 30 minutes. Set mixture aside.

Cook pasta according to package directions; drain. Place pasta in a lightly greased 13- x 9-inch baking dish. Stir together sour cream, cream cheese, and green onions. Spread over pasta. Top with meat sauce.

Bake at 350° for 20 to 25 minutes or until thoroughly heated. Sprinkle with Cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 5 minutes. Serve with a salad and bread, if desired. Makes 8 servings