Free-Form Sausage-and-Three-Cheese Lasagna

Ingredients

• 1/2 pound lasagna noodles
• 3 tablespoons extra-virgin olive oil, plus more for tossing
• 1/2 pound sweet Italian veggie sausage
• 1 cup water
• 4 large garlic cloves, thinly sliced
• One 28-ounce can whole tomatoes, chopped and juices reserved
• Salt and freshly ground pepper
• Freshly grated Parmigiano-Reggiano cheese
• 1/2 pound fresh mozzarella, cut into 8 pieces
• 6 ounces Italian Fontina, cut into 8 pieces
• 2 tablespoons unsalted butter, softened
• 1/4 cup thinly sliced basil leaves

Directions

1. Preheat the oven to 425°. In a large pot of boiling salted water, cook the lasagna noodles until almost tender, about 5 minutes. Drain and transfer the noodles to a bowl of cold water and let stand for 2 minutes, then drain. Pat the noodles dry. Transfer to a bowl and toss with olive oil.
2. In a medium skillet, heat the olive oil. Add the veggie sausage, water, garlic and tomatoes with their juices and cook over moderate heat for 10 minutes, stirring occasionally. Simmer the sauce over moderate heat until thickened, about 12 minutes.
3. In a well-buttered, 9-by-13-inch ceramic baking dish, arrange 3 lasagna noodles in different directions in the dish, leaving about 2 inches of overhang. Spoon a scant 1/4 cup of the tomato sauce over each lasagna noodle and sprinkle with a little grated Parmigiano-Reggiano cheese. Set a piece of mozzarella and Fontina on each lasagna noodle and add a few chunks of sausage. Fold the overhanging lasagna noodles on top of the cheese and sausage. Repeat the process with the remaining lasagna noodles, tomato sauce, mozzarella, Fontina and sausage, sprinkling with a little more Parmigiano-Reggiano cheese. Brush the softened butter on any bare pasta and curly edges and sprinkle with Parmigiano-Reggiano.
4. Bake the lasagna on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temperature to 450° and bake for about 7 minutes longer, until the top is richly browned. Let the lasagna rest for about 10 minutes, then scatter the sliced basil on top, cut into squares and serve.

Source

Pizza Bake

Ingredients

• 1/3 cup Bisquick Heart Smart mix
• 2 tablespoons fat-free egg product or 1 egg white
• 1 tablespoon water
• 1/8 teaspoon garlic powder
• ¼ cup diced green or yellow bell pepper
• ¼ cup chopped onion
• ½ cup meat substitute
• ½ cup diced tomatoes with Italian-style herbs, drained (from 14.5-oz can)
• ¼ teaspoon Italian seasoning
• ¼ cup shredded reduced-fat mozzarella cheese

Directions

1. Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir Bisquick mix, egg product, water and garlic powder; spread in pan.

2. In 10-inch nonstick skillet, cook bell pepper and onion over medium-high heat, stirring frequently, until tender. Stir in meat substitute, tomatoes and Italian seasoning; cook until hot. Spoon over batter. Sprinkle with cheese.

3. Bake 20 to 23 minutes or until golden brown; loosen from sides.

Source

Spinach Pesto Manicotti

Ingredients

• 8 oz uncooked manicotti
• 1 lb MorningStar Farms veggie crumbles
  
• 1 box (9 oz) frozen spinach, thawed, squeezed to drain and chopped
• 4 oz mozzarella cheese, diced (about 1 cup)
• 1/2 cup pesto
• 1 egg
• 1 jar (26 to 28 oz) tomato pasta sauce

Directions

1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
2. Meanwhile, in large bowl, combine ground veggie crumbles, spinach, cheese, pesto and egg. If desired, add salt and pepper; mix well. For easier stuffing, place mixture in resealable freezer plastic bag; seal bag. Cut about 1-inch hole in bottom corner of bag.
3. Fill each manicotti by squeezing mixture into manicotti; place in sprayed baking dish. Pour pasta sauce over manicotti. Cover with foil.
4. Bake 30 to 40 minutes or until filling is warmed throughout.

Source

Ravioli with Zucchini

Ingredients

• 1 9-oz. pkg.refrigerated whole wheat cheese ravioli
• 1/2 cup walnuts, coarsely chopped
• 2 Tbsp.olive oil
• 2 medium zucchini, halved lengthwise and sliced
• 6 green onions, diagonally sliced 1/4-inch thick
• 1/2 cup milk
• 1 cup finely shredded Parmesan cheese (4 ounces)

Directions

1. Cook ravioli in 4 cups boiling salted water 6 to 8 minutes or until tender; drain.

2. Meanwhile, in large skillet cook walnuts in hot oil over medium heat 2 to 3 minutes; remove with slotted spoon. Add zucchini and green onion. Cook and stir 2 to 3 minutes or until crisp-tender.

3. Add pasta, walnuts, milk, and 3/4 cup cheese to pan. Cook and toss 1 minute. Season with 1/8 teaspoon each salt and black pepper. Transfer to serving bowls; sprinkle with remaining cheese. Makes 4 servings.

Source

Ravioli Skillet

Ingredients

• 2 cups purchased pasta sauce
• 1/3 cup water
• 1 9-ounce package refrigerated or frozen cheese-ravioli
• 1 egg, lightly beaten
• 1 15-ounce carton ricotta cheese
• 1/4 cup grated Romano or Parmesan cheese
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• Grated Romano or Parmesan cheese

Directions

1. In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.

2. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese. Makes 4 main-dish servings.

Source

Cheese and Vegetable Stuffed Shells

16 uncooked jumbo pasta shells

1

tablespoon olive or vegetable oil

1medium onion, chopped (1/2 cup)

1

small bell pepper (any color), chopped (1/2 cup)

2

cloves garlic, finely chopped

1

small zucchini, diced (about 3/4 cup)

1

can (2 1/4 oz) sliced ripe olives, drained

1

jar (14 to 15 oz) tomato pasta sauce

1/2

cup ricotta cheese

1

egg

1

cup shredded Italian cheese blend or mozzarella cheese (4 oz)

1/4

cup grated Parmesan cheese

1. Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
2. Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook onion, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally.
3. Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat.
4. In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese blend. Stir in zucchini mixture until well mixed.
5. Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
6. Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup shredded cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Makes 4 servings (4 shells each)
Betty Crocker

Broccoli Rabe, White Bean & Fontina Pasta

Ingredients

• 8 ounces Whole-wheat shells, fusilli or chiocciole
• 1 Large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach
• 1 1/2 cups Vegetable broth or reduced-sodium chicken broth
• 1 tablespoon All-purpose flour
• 2 tablespoons Extra-virgin olive oil
• 4 cloves Garlic, minced
• 1 19-ounce Can cannellini beans, rinsed
• 2 tablespoons Red-wine vinegar
• 1/4 teaspoon Salt
• 1/4 teaspoon Freshly ground pepper
• 1/2 cup Shredded fontina cheese
• 2/3 cup Toasted Breadcrumbs, optional (see Tip)

Preparation

1. Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot.

2. Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with Toasted Breadcrumbs, if using.

Tip: Tip To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.

Creamy Polenta with Sautéed Spinach and Mushrooms

Ingredients

• 4 cups simple marinara sauce (no meat or cheese, homemade or your favorite pre-made)
• Olive oil
• 4 cloves garlic, thinly sliced
• 2 bags pre-washed spinach
• 3 cups sliced fresh mushrooms (button, baby portabella or crimini)
• Salt, to taste
• 1 cup heavy whipping cream
• 1 cup veggie stock
• 2 cups water
• 1 1/2 teaspoons salt
• 1 1/2 cups polenta
• 4 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Freshly ground black pepper, for serving

In a medium saucepan, simmer marinara to keep warm until serving time. In a large skillet, heat about a tablespoon of olive oil over medium-high heat and add garlic. After 30 seconds, begin adding spinach, moving it around in the pan and adding more until it is all wilted. Add a sprinkle of salt, to taste, then remove the spinach to a strainer set over a bowl to drain some of the excess water off. Wipe out the skillet and add another tablespoon of oil, then over medium-high heat, sauté mushrooms with a pinch of salt. Remove to a bowl.

In a large saucepan, combine the heavy cream, chicken stock and water. Bring to a boil. Add the salt, then slowly pour in the polenta as a steady stream, stirring while you pour. Reduce the heat to simmer and continue stirring until the polenta is smooth and has large bubbles popping on the surface (like lava!). Simmer until very thick but not stiff, about 5-7 minutes. Take off heat and stir in butter and cheese. Spoon into bowls and top with a 1/4 cup of marinara sauce, then with the sautéed veggies. Serve immediately with extra grated Parmesan and freshly ground black pepper. Makes 6-8 servings.

Written by: Shannon Oelrich