Four Cheese Pasta Florentine

3 cups uncooked pasta
1 pkg. (10 oz.) frozen chopped spinach
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup Cottage Cheese
2 eggs
1 pkg (8 oz) Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1 teaspoon salt

Oven at 375ºF.

Cook pasta as directed on package. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese and salt; stir until melted. Stir in cottage cheese and eggs until well blended.

Drain pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.

Bake 25 min. or until center is set.

Creamy Baked Pasta

4 cups pasta, uncooked
1 jar (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
4 oz (1/2of 8-oz. pkg.) Cream Cheese, cubed
3/4 cup sour Cream
1 pkg. (8 oz.) Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese

Oven at 375ºF.

Cook pasta as directed on package. Remove from pot; drain. Meanwhile, in a large pan, add marinara sauce, tomatoes and cream cheese; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

Bake 20 min. or until heated through.

Italian-Style Pasta and Beans

8-12 ounces uncooked dried pasta twists (thin corkscrew, fusilli or elbow macaroni)
1 tablespoon olive oil
1 large (1 cup) onion, chopped
2 teaspoons minced garlic
1 (15-ounce) can low salt garbanzo beans, rinsed, drained (or any other can of white beans)
1 (14 1/2-ounce) can Italian-style diced tomatoes, undrained**
2 medium zucchini, sliced 1/4-inch
Mozzarella cheese, shredded

Cook pasta twists according to package directions. Drain.

Meanwhile while pasta cooks, heat oil in 3-quart saucepan until sizzling; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is softened (4 to 5 minutes).
Add all remaining ingredients. Stir in cooked pasta. Cover; continue cooking for 10 minutes. Sprinkle individual bowls with cheese.

**Note-if you are not using Italian style tomatoes, add to your veggie mixture: 1 1/2 teaspoons Italian seasoning, 3/4 teaspoon salt, 1/2 teaspoon pepper
**Note-I like my pasta (and other dishes) very saucy. If you are like me, you may want to add an additional can of tomatoes or an 8oz can of tomato sauce. If you do this, you may need to increase the seasoning to taste.

Roasted Squash and Chard Pasta

4 cups (1/2-inch) peeled cubed butternut squash
1 red onion, sliced
4 tablespoons olive oil, divided
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
12-16oz whole wheat pasta of your choice**
4 cups torn Swiss chard leaves, stems discarded (about 5 ounces)
1 teaspoon ground sage
1 teaspoon minced garlic
3 bacon slices, cooked crisp, cut into 1/2-inch pieces
1/4 cup (1 ounce) shaved fresh Parmesan cheese

Oven at 450. Toss the squash and onion in a large bowl with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a nonstick baking sheet, and bake 25 minutes, turning until tender and browned.
While pasta is cooking (see next step), cook the bacon, When bacon is cooked, removed with a slotted spoon, leaving the drippings in your pan. Mix drippings with remaining oil, sage, and garlic. Cook about one minute, to infuse oil with the flavors of the spice and garlic, being careful not to brown garlic. (Note-the oil may be hot enough from the bacon to take it off the heat completely and still cook the garlic.)
Cook the pasta according to package directions until al dente. Place chard in the bottom of the colanders you are going to drain your pasta into. Drain the pasta into the colanders, over the chard; let stand 1 minute. Transfer pasta and chard back to the large pot you cooked the pasta in. Toss with with roasted squash and onion and oil mixture. Top with cheese and bacon and serve.

**Note-I highly recommend using whole wheat pasta. I always recommend it but this dish really stands up to it. This is a very hearty, nearly vegetarian dish, and really needs the bite and sturdiness of a whole wheat pasta.
**Note-You may want to substitute the garlic infused oil for butter to add more flavor.

Baked Spaghetti Florentine

1 large egg, beaten
2 teaspoons minced dried onion
1 teaspoon garlic powder
3/4 cup sour cream
6 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (16-ounces) shredded Monterey Jack cheese
1(10-ounce) package frozen spinach, thawed and squeezed dry
12 ounces spaghetti, cooked and drained
4 tablespoons freshly grated Parmesan cheese, divided

Oven at 350*F. Lightly grease a 9x13-inch baking dish. Set aside.
In a large bowl, combine egg, onion, garlic, sour cream, milk, salt, pepper, and 2 tablespoons Parmesan cheese. Add Monterey Jack cheese; mix well.
Add the spinach and cooked spaghetti and toss to combine well. Place mixture in the prepared baking dish and sprinkle with remaining Parmesan.
Bake for 15 minutes covered; remove cover and continue baking for additional 15 minutes.

**Note-this is a great dish to prepare ahead of time. It basically assembling everything and no cooking (you don't even have to cut onions or garlic!). I have made this during my kids' naps then after naps, we play outside, pausing only long enough for me to toss this in the oven. Perfect!

New Baby Spaghettie Casserole

8oz spaghetti, cooked to al dente or just under
1/2 cup each onions, bell pepper, carrots and celery, all in small dice
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can tomatoes, undrained
1 can creamed soup
1 can Cheddar Cheese Soup
Approximately 1 cup shredded cheddar cheese

Oven at 350. Cook spaghetti according to package directions, taking care not to cook past al dente. Saute onions, pepper, carrots and celery about 5 minutes. As they are sauteing sprinkle with chili powder and salt and pepper. Add tomatoes and saute about 5 minutes more to fully soften vegetables. Mix together the two cans of soup and add to the veggie mixture. When pasta is done, add to the vegetables, stirring to combine. Transfer to a casserole dish and bake, covered, about 30 minutes. Take out and sprinkle with cheese. Bake, uncovered, about 5 minutes more, until cheese is melted.

**Note-this was a dish someone from our church made for us when we had our second child. We had a lot of it, but it was one of our favorite dishes we received. It is a dish we will always associate with the birth of our baby. I have altered it a bit to suit my tastes and cooking style more. Enjoy!
**Note-you could also double this recipe and freeze half of it. In that case, take extra care not to over cook the noodles as they might get a bit more mushy in the freezer. If you are making double, do not use 2 cans of cheddar cheese soup, instead just use 2 additional cans of a creamed soup of your choice.

Garden Fresh Pasta Salad

1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups broccoli florets, chopped
1 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) Sun-Dried Tomato Dressing (or dressing of your choice)
1/2 cup Parmesan Cheese

Cook pasta as directed on package, adding broccoli to the boiling water the last 3 min. Drain. Place in large bowl. Stir in peppers and tomatoes. Add dressing; toss to coat. Refrigerate at least 1 hour before serving. Sprinkle pasta salad with cheese right before serving.

**Note-Do I have to tell you this is a perfect dish to use up some of your vegetables from the garden? Use whatever veggies you have on hand that you think mix well!

Creamy Tomato Pasta Bake

1 jar (26 oz.) spaghetti sauce
1 pkg. (16 oz.) rotini pasta, cooked
1 cup sour cream
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1/2 cup Parmesan Cheese

Oven at 375. Mix all ingredients until well blended. Spoon into 13x9-inch baking dish. Bake 25 min. or until heated through.

**Note-This is the simplest of simple recipes! It is quick, tasty, easy and uses ingredients that you probably have in your pantry right now. What's for dinner tonight? This!

Rotini and Black Bean Salad

8oz rotini pasta, cooked according to packaged directions
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
¼ cup extra virgin olive oil
1 can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup corn (my use frozen, fresh or canned)
¼ c green onions
1 tablespoon fresh cilantro or parsley, chopped

Mix oil, vinegar and garlic together. Season with salt and pepper to taste. Set aside. Mix pasta and other ingredients together in a large bowl. Pour dressing over the top. Toss gently to combine. Refrigerate at least one hour, up to 24 hours.

**Note-to make this a main dish, add cheese cubes and or cubed chicken.

Baked Penne with Roasted Vegetables

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Oven at 450 degrees. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

**Note-feel free to use all Mozzarella if you don't have Fontina
**Note-this makes a great potluck dish or a dish to give to a friend who is sick or just had a baby. It's also a perfect, quick weeknight meal when you don't know what to make. Chances are you have all ingredients on hand and all you really have to do is chop everything up.

Primavera Orzo

2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 shallots, chopped
1 small zucchini, chopped
2 small carrots, chopped
1 teaspoon curry powder
3 cups chicken stock
1 cup orzo pasta
1/2 cup grated Parmigiano-Reggiano
3 tablespoons chopped flat-leaf parsley, a handful
1 cup frozen peas
Salt and pepper

Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.

**Note-feel free to substitute any vegetables you have on hand.

Tomato and Spinach Pasta Toss

2 cups Rotini pasta, uncooked
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup shredded part-skim Mozzarella cheese
2 tablespoons Parmesan cheese

Cook pasta as directed on package. Meanwhile in a small saucepan, cook tomatoes and spinach 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm. Drain pasta; return to pot. Add tomato and spinach mixture and cheeses; toss lightly.

Creamy Pasta Primavera

3 cups Penne pasta, uncooked
2 tablespoons light Italian Dressing
2 zucchini, cut into chunks
1-1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup chicken broth
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1/4 cup grated Parmesan cheese


Cook pasta as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add vegetables; cook 5-7 min. or until veggies have softened stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well. Drain pasta; return to pot. Add vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

**Note-may substitute any veggies you have leftover and need to use up.

Stuffed Shells

12 ounces (1 box) jumbo pasta shells (approximately 40 shells)
2 jars tomato sauce**

**If freezing half the recipe, only use one jar of tomato sauce.

For the stuffing
2 cups frozen spinach, thawed and squeezed dry
2 teaspoons olive oil, plus extra for serving
2 medium zucchini, halved lengthwise and shredded
2 scallions, chopped
2 cups (16 ounces) part-skim ricotta cheese
1 1/2 cups shredded reduced-fat, part-skim mozzarella cheese
2 tablespoons chopped parsley
1/2 cup grated Parmesan cheese
Pinch grated nutmeg

Oven at 350. Bring a large pot of salted water to a boil. Add the shells, and partially cook 6 to 7 minutes — they should have started to become tender but will still be firm to the bite. Drain in a colander, Let cool. Meanwhile, in a skillet, heat the oil over medium heat. Add the zucchini and 1/4 teaspoon salt and cook, stirring every now and then, until tender and lightly browned, 5 to 7 minutes. Add scallions during the final 1 minute. Transfer to a bowl and add spinach. Mix in ricotta, 1 cup of the mozzarella, 1/4 cup Parmesan cheese, parsley, 1/8 teaspoon pepper and nutmeg, and stir to combine.

Spoon a thin layer of sauce over the bottom of two** 9-x-13-inch baking dishes. Fill the cooked shells with the cheese mixture, about 1-2 tablespoon per shell, and arrange the shells side by side in a single layer in the prepared dishes. Spoon the remaining sauce over the shells, cover with aluminum foil, and bake until the filling is heated through 25 to 30 minutes. Last 5-10 minutes, take out and cover with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.

**Note, this recipe makes enough for 2. I recommend making one of the pans a disposable foil pan. Spray it with non-stick spray and fill with shells. Cover with plastic wrap then foil. Carefully (so as not to tip the shells) transfer to the freezer. When ready to use, thaw overnight in the fridge. Uncover foil and plastic wrap. Pour a jar of sauce over shells and recover with foil only. Bake as above.

Homemade Healthy Spaghetti-O's

2 cups chicken or vegetable broth
1 1/2 cups water
8-ounce can tomato sauce
4 ounces alphabet pasta
1 1/2 cups frozen mixed vegetables, thawed
7-3/4-ounce can chickpeas, drained and rinsed
1/4 cup grated Parmesan cheese

Add broth, water, and tomato sauce to a medium saucepan and stir to combine. Cover and bring to a boil. Add pasta, vegetables, and chickpeas, and boil gently, uncovered, until pasta is done, 6 to 8 minutes. Stir occasionally. When cooked, stir in cheese. Top with additional cheese if desired.

**This makes a lot of Spaghetti-O's. If you are only cooking for one or two children, I would cut the recipe in half unless you know for sure they love it and will gobble it up!

Disappearing Zucchini Orzo

12 oz orzo pasta
1 onion, chopped
2 cloves garlic, minced
3 large zucchini, grated
Olive oil for saute
1/2 teaspoon Thyme
1/2 teaspoon Oregano
¼ cup grated Parmesan or any hard yellow cheese

Bring a pot of water to boil. Boil orzo according to package directions. Meanwhile, saute onion, garlic, and zucchini with spices until lightly golden. Remove mixture from heat. Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.

Italian Meatball and Escarole Soup

½ lb. ground Turkey (or Chicken)
½ tsp. Salt and Pepper to taste
1 Egg White (I use the whole egg)
1 clove Garlic, minced
2 Tb. Parsley, chopped
1 Tb. Parmesan cheese
5 C Chicken broth
½ C Orzo pasta
1 bu. Escarole, washed and shredded
2 Tb. Lemon juice

In a bowl, mix together turkey, egg white, garlic, parsley, cheese, salt and pepper. In a large pot, bring broth to a boil. Add meatballs and orzo, reduce heat to med. low, cover and simmer 15 min., or until meatballs are cooked through. Add escarole and lemon juice. Cover and simmer 5 min, or until escarole is tender. Serve sprinkled with cheese.

**Note-This is one of my favorite soups. Do not omit the lemon juice-it makes this dish!
**Note-You may substitute the orzo for any type of small pasta-I have used extra alphabet pasta I couldn't find another use for. You could even use broken up pieces of pasta you've saved from the bottom of your other pasta boxes.

Orzo with Feta, Green Beans and Tomatoes

1 lb of green beans, trimmed and cut into 1-inch pieces
2 cups orzo
1 onion, chopped
2 garlic cloves, minced
2 large tomatoes
2 tablespoons white wine vinegar
2 tablespoons fresh parsley, chopped
1 1/2 cups crumbled Feta (about 10 oz)
salt and pepper to taste

Bring water to a boil for orzo and green beans. Cook onion and garlic in 1 tablespoon oil and saute until softened-about 5 minutes. Quarter and seed the tomatoes. Cut quarters into lengthwise slices, about 1/4 inch thick. When onion is cooked, add tomatoes and cook, stirring, until softened about 2 minutes. Remove from heat.

Cook orzo according to packaged directions, adding green beans last 1-2 minutes. When cooked, drain and add to tomato and onion mixture. Add in vinegar, parsley, feta and salt and pepper. Toss to combine.

**Note-This dish is more like a warm and/or hearty pasta salad than it is a traditional pasta dish.

Ravioli Casserole

1 25oz bag frozen ravioli (your choice), thawed
1 medium zucchini, cut in half length wise then sliced (about one cup)**
1 jar tomato sauce
1 cup shredded cheese
1/8 teaspoon Italian seasoning (if desired)

Oven at 350. In a large bowl, mix all ingredients, except cheese and seasoning. Spoon into a baking dish. Bake 40-50 minutes or until heated through a bubbly. Sprinkle with cheese and seasoning and bake an additional 5-10 minutes until cheese is melted and/or browned.

**Note-you may want to add an extra cup of a vegetable of your choice

Oven-Baked Chicken Parmesan

4 boneless, skinless chicken breasts
1 egg, beaten
3/4 cup Italian breadcrumbs (I used plain and added 1 tablespoon of Italian seasoning plus 2 tablespoons of Parmesan cheese)
1 jar of spaghetti sauce, 26-28 oz-use your favorite
1 cup of shredded mozzarella cheese

Oven at 400 degrees. Dip chicken in egg,then breadcrumbs, coating well. In a greased/sprayed 13x9 inch glass* baking dish, arrange chicken. Bake 20 minutes uncovered. Pour spaghetti sauce over chicken then top with cheese. Bake an additional 10-15 minutes or until chicken is no longer pink.
Serve over cooked pasta if desired.
*If using a metal baking dish, increase oven temperature by 25 degrees.

**Note-This is such a great and easy dish! Big hit with the family!