Manicotti

Ingredients:
1 (15 oz) container ricotta cheese
1 (10 oz) pkg of chopped frozen spinache (thawed and squeezed dry)
1/2 c. minced onion
1 egg
2 t. fresh minced parsley
1/2 t. pepper
1/4 t. garlic powder
1 1/2 c. mozerella cheese (grated)
1/2 c. grated parmesan
2 (26 oz) jars of spaghetti sauce
1 1/2 c. water
1 (8 oz) pkg manicotti shells.

Directions:
In a large bowl, combine spinach, ricotta, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 c. Parmesan. In separate bowl, combine spaghetti sauce and water. Put 1 c. sauce at bottom of 9x 13 pan. Stuff uncooked shells with cheese mixture and place in single layer in bottom of pan. Cover with remaining sauce and sprinkle remaining cheese on top. Bake in preheated oven 45-44 minutes at 350.

Italian Chicken Pasta Toss

Ingredients:
6 oz bow tie pasta
2 plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, sliced
1 small red or yellow bell pepper, cut in thin strips
1/2 lb chicken breast, cut in 1 in. strips
1/2 c. frozen peas
2 t. olive oil
2 large garlic cloves, pressed
1 t. Italian seasoning
1 t. salt
1 oz grated Parmesan cheese

Directions:
1. Cook pasta according to directions, keep warm
2. diced tomatoes and chop onion, cut bell pepper and chicken into strips and zucchini with crinkle cutter
3. heat oil and saute garlic. Add chicken and stir fry for five minutes. Reduce head to medium and add onion, zucchini, bell pepper, peas, seasoning mix and salt. Stir fry two minutes. Add tomatoes, heat 1-2 minutes, stirring gently and remove from heat.
4. Stir in warm pasta, grate cheese over and serve immediately.

Courtesy of Pampered Chef

Vegetable Primavera

Ingredients:
3 c. broccoli florets
1/2 c. coarsely chopped red bell pepper
2 medium carrots, coined
1 can chicken broth
1 c. water
1 c. milk
2 T. butter
2 pkgs egg noodles Alfredo or fettuccine Alfredo (4 oz each Pasta Roni)
1 garlic clove, pressed
grated fresh Parmesan

Directions:
1. bring chicken broth, water an dmilk to a boil, stir in pasta and sauce mix. Reduce heat and boil uncovered for 5 minutes
2. Stir in chopped broccoli and bell pepper, carrots and garlic. Return to boil and continue cooking for 2 minutes. Sauce will be thin, do not overcook. Let stand 8 minutes for sauce to thicken.

Courtesy of Pampered Chef

Tortellini with Fresh Tomato Basil Sauce

This is a very fresh tasting Italian dish for those nights when you're not in the mood to make something super complicated (or you don't have any red sauce but happen to have fresh basil on hand...)

Ingredients:
1 pkg uncooked cheese-filled tortellini
6-8 medium tomatoes, coarsely chopped
3 T snipped fresh basil
1 t. balsamic vinegar
1/2 t salt
1/4 t. ground black pepper
2 T. olive oil
2 large garlic cloves, pressed
1/4 c. grated fresh parmesan cheese

Directions:
1. Cook tortellini according to pkg directions, drain
2. Meanwhile in saucepan, heat oil and saute pressed garlic.
3. Combine chopped tomatoes, basil, vinegar, salt and pepper with tomatoes
4. Once garlic is browned, remove from heat and add tortellini, and tomato mixture. Toss gently and spoon pasta into serving bowl. Grate Parmesan over top.

Courtesy of Pampered Chef

Chicken and Cheese Tortellini Casserole

2 T butter
2 chicken breasts
4 oz frozen tortellini
4 oz Monterey Jack cheese
¼ cup onion
½ tablespoon chicken bouillon
½ cup chicken broth
¼ cup sour cream

Cook tortellini for 3 minutes. Drain and put in 9x9 baking dish. Sprinkle half of cheese over pasta. Cube chicken and stir with flour. Brown in butter. Layer over cheese. Cook onion in leftover butter. Add bullion, and broth and simmer five minutes. Add rest of cheese to sauce and stir. Add sour cream and pour over casserole. Bake for 20 minutes at 350 degrees.
(serves 2)

Courtesy of Janssen

Spinich and Cheese Manicotti

1 (15 oz) container ricotta cheese
1 (10 oz) package of chopped frozen spinach (thawed and squeezed dry)
1/2 c. minced onion
1 egg
2 t. fresh minced parsley
1/2 t. pepper
1/4 t. garlic powder
1 1/2 c. mozzarella cheese (grated)
1/2 c. grated Parmesan
2 26 oz jars spaghetti sauce
1 1/2 c. water
1 (8 0z) pkg manicotti shells

In large bowl, combine spinach, ricotta, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 c. Parmesan. In separate bowl, combine spaghetti sauce and water. Put 1 c. of sauce at bottom of 9x13 pan. Stuff uncooked shells with cheese mixture and place in single layer in bottom of pan. Cover with remaining sauce and sprinkle remaining cheese on top. Bake in preheated oven 45-55 minutes at 350 (until noodles are soft)

Courtesy of Heather W

Twelve Minute Pasta Toss

16 oz rotini pasta
4 chicken breasts cut into bite size pieces
4 T olive oil
3 cloves minced garlic
1 1/4 t. salt
1 1/4 t. garlic powder
1 1/4 t. basil
1 1/4 t. oregano
1 c. chopped sun dried tomatoes
1/4 c. grated Parmesan

Cook and drain pasta. While pasta is cooking in 5 qt pot, heat olive oil and saute all but tomatoes. Add tomatoes and cook for 2 minutes. Remove and toss with pasta. Sprinkle with Parmesan.
Makes 4-6 servings
Ready in: 20 minutes

Courtesy of Heather W.