Spinach and Mushroom Manicotti

Spinach & Mushroom Manicotti by Emilie Braatz

1 box Manicotti
2Tbsp Extra virgin olive Oil
6 ox mushrooms, chopped
1 garlic clove, minced
1-6oz bag fresh spinach, chopped (or 1-10oz box frozen chopped spinach, thawed and well-drained)
2 eggs
1-15oz container ricotta cheese
1/3 cup chopped fresh basil leaves (about 5 tsp dried)
1 tsp salt
1- 26oz jar Barilla Italian Baking sauce (I use spaghetti sauce)
1/2 cup freshly grated Parmesan Cheese


Preheat Oven to 350*

cook Manicotti 7 accordinng to package directions; drain and rinse in cool water. Set aside.

Meanwhile heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool.

Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture.

Spread 3/4 cup Italian Baking Sauce over bottom of 9x13- inch baking dish. Fill manicotti with mushroom mixture; place in dish. pour remaining sauce evenly over filled shells; sprinkle with cheese. Cover with Foil. Bake for 30 minutes. Uncover; continue baking 5-10 minutes or until cheese is melted. Makes 6 servings.

Tofu Pesto Pasta

Tofu Pesto Pasta by Cora (AllRecipes)
Ingredients

1 pound tri-colored spiral pasta
1/4 cup olive oil
1.5 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 tablespoons olive oil
1 (16 ounce) package firm tofu, drained and cubed salt and pepper to taste
8oz fresh mushrooms, coarsely chopped
1 cup sliced black olives
1/2 cup chopped onions
1 tablespoon capers
1/4 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.

In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.

Place mushrooms and onions into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.

Beef, Cheese, and Noodle Bake

Beef, Cheese, and Noodle Bake by Cora (found on MyRecipes.com)

Ingredients

1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided

Directions
Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

Baked Penne & Smoked Sausage

Baked Penne & Smoked Sausage by Heather

1 (16 oz) pkg. smoked sausage
1 (10.75 oz) can cream of celery soup
1 ½ C. milk
4 C. cooked penne pasta (2 ½ C. uncooked)
1 C. shredded mozzarella cheese
1 ½ C. French fried onions
1 C. frozen peas

1.Preheat oven to 375. Cut sausage into 1/4 inch slices and
brown in skillet. Drain.
2.Combine soup & milk in 3 qt. casserole. Stir in pasta,
sausage, ½ C. cheese, ½ C. onions, & peas.
3.Bake 30 min. Top with remaining cheese and onions. Bake 3
min.