Linguine with Red Cabbage

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 medium red onions, very thinly sliced
• 4 garlic cloves, minced
• 2 pounds red cabbage, thinly sliced (8 cups)
• 1 pound linguine
• Salt and freshly ground pepper
• 1 cup Greek feta cheese, crumbled (4 ounces
• Directions
• 1. In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
  2. Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
  3. Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.
  NOTES One Serving 388 cal, 15 gm fat, 3.9 gm sat fat, 54 gm carb, 4.8 gm fiber.
  
  
  Source

Red Curry Peanut Noodles

Ingredients

• 3/4 pound whole-wheat spaghetti
• 1/2 cup smooth peanut butter
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon red curry paste
• 1/3 cup veggie stock
• 1/4 cup plus 2 tablespoons packed cilantro leaves
• Kosher salt
• 1 cup mung bean sprouts (2 1/2 ounces)
• 2 scallions, white and green parts quartered and thinly sliced lengthwise
• 1 carrot, coarsely grated
• 1/3 cup salted, roasted peanuts, coarsely chopped
• Lime wedges, for serving

Directions

1. In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti and rinse under cold water until cool. Drain very well.
2. Meanwhile, in a food processor, combine the peanut butter with the lime juice, red curry paste, stock and 1/4 cup of the cilantro leaves and puree. Season the sauce with salt.
3. In a large bowl, toss the spaghetti with the peanut sauce, bean sprouts, scallions and carrot until well coated. Season with salt. Transfer to bowls and sprinkle with the remaining cilantro leaves and the peanuts. Serve with lime wedges.

Source

Fusilli with Creamed Leek and Spinach

Ingredients

• 3/4 pound fusilli
• 1 1/2 tablespoons extra-virgin olive oil
• 1 large leek, white and light green parts only, thinly sliced
• 1 cup heavy cream
• 4 cups packed baby spinach (4 ounces), coarsely chopped
• 1/2 cup lightly packed basil leaves, finely chopped
• Kosher salt and freshly ground pepper

Directions

1. In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
3. Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

Source

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

Mushroom Chik'n Tetrazzini

Ingredients

• 1/2 (8 ounce) package spaghetti
• 1 package MorningStar Farms Chik'n Strips
  
• 1 onion, chopped
• 8 ounces fresh mushrooms, quartered
• 1 can veggie broth
• 1 can cream of mushroom soup
  
• water to cover
• salt and pepper to taste
• 2 cups milk
  
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
   
2. Preheat oven to 325 degrees F.
3. Saute onion and mushrooms in a medium saucepan until soft. Add chik'n, broth, soup, milk and water to cover. Simmer over medium low heat, seasoning with salt and pepper to taste. Add cooked spaghetti and mix all together; finally, stir in the cheese.
4. Bake in preheated oven for 20 to 30 minutes, or until cooked through. Halfway through cooking, check dish and add more Parmesan cheese if desired, to taste.

Source

Creamy Artichoke Lasagna

Ingredients

• 3 cups water
• 1/4 cup lemon juice
• 15 fresh baby artichokes
• 9 dried lasagna noodles
• 3 Tbsp. olive oil
• 1/2 cup pine nuts
• 4 cloves garlic, minced
• 1 15-oz. carton ricotta cheese
• 1 cup finely shredded Parmesan cheese (4 oz.)
• 1 cup snipped fresh basil
• 1 egg
• 3/4 tsp. salt
• 1 cup vegetable or chicken broth
• 1/4 cup all-purpose flour
• 2 cups half-and-half or light cream
• 1 cup shredded mozzarella cheese (4 oz.)

Directions

1. In a large bowl, combine the water and lemon juice; set aside. Cut off the base of each artichoke. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut off the top third of artichokes; quarter artichokes. Immediately place artichokes in water mixture to keep them from browning. Drain artichokes.

2. Meanwhile, preheat oven to 350 degrees F. Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently. Transfer to the large bowl. Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg, and salt.

3. For sauce: In a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.

4. In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.

5. To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.

6. Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.

Source

Roasted Red Pepper Lasagna

Ingredients

• Nonstick cooking spray
• 2 cups red pasta sauce, such as portobello mushroom or garden vegetable
• 6 no-boil lasagna noodles
• 1/2 of a 15-oz.container ricotta cheese
• 6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
• 1 Tbsp. Chianti or other red wine (optional)
• 1/4 cup finely shredded Parmesan cheese
• 1 cup roasted red sweet peppers, drained well and cut into strips

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.

2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.

3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Makes 4 to 6 servings

Source

Three-Cheese Eggplant Lasagna

Ingredients

• 2 medium eggplants (2 lb.), chopped (11 cups)
• 2 large red onions, halved crosswise and thickly sliced (about 2 cups)
• 2 cloves garlic, minced
• 1 cup snipped fresh sweet basil or purple basil
• 1/4 cup olive oil
• 12 dried lasagna noodles
• 8 ounces Gruyere cheese, finely shredded (2 cups)
• 1 15-ounce carton ricotta cheese
• 12 ounces goat cheese (chevre)
• 1 cup whipping cream
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper
• 2 teaspoons finely shredded lemon peel

Directions

1. Preheat oven to 450 degree F. In a roasting pan combine eggplant, onion, and garlic. Add 1/2 cup of the snipped basil and the oil; toss to coat. Roast, uncovered, for 30 to 35 minutes or until vegetables are very tender, stirring once; set aside.

2. Meanwhile, cook lasagna noodles according to package directions; drain and set aside. For filling, in a food processor bowl* combine 1-1/2 cups of the Gruyere cheese, the ricotta cheese, goat cheese, whipping cream, eggs, salt, black pepper, and crushed red pepper. Cover and process until just combined.

3. Reduce oven temperature to 375 degree F. Spoon one-third of the eggplant mixture evenly in the bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer with 4 noodles and one-third of the filling. Repeat layers twice, starting with eggplant and ending with filling. Sprinkle with remaining 1/2 cup Gruyere cheese. Cover with nonstick aluminum foil. Bake for 20 minutes; uncover and bake 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving. Sprinkle top with 1/2 cup basil and the lemon peel. Makes 12 servings.

To Make Ahead: Prepare lasagna as directed but do not bake. Cover and refrigerate up to 24 hours. Bake, covered, in a 375 degree F oven for 40 minutes; uncover and bake 20 to 25 minutes more or until heated through. Let stand 15 minutes before serving. Top as directed above.

*Note: If you do not have a food processor, combine filling ingredients in a large bowl. Beat with an electric mixer on low speed until combined.

Source

Pumpkin Lasagna

Ingredients

• 12 dried lasagna noodles
• 8 ounces shiitake or porcini mushrooms, stemmed and sliced
• 8 ounces cremini or button mushrooms, sliced
• 3/4 teaspoon kosher salt or 1/2 tsp. salt
• 2 tablespoons olive oil
• 12 slices bacon, cut crossways into 1/4 inch strips
• 1-1/2 cups chopped onion
• 3 tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed
• 2 15-ounces cans pumpkin
• 3/4 cup whole milk or half-and-half
• 1 teaspoon ground black pepper
• 1 teaspoon cider vinegar
• 1 teaspoon kosher salt or 3/4 tsp. salt
• 1 15-ounce carton ricotta cheese
• 1 lb. fresh mozzarella cheese, cut into thin slices
• 6 ounces Parmigiano-Reggiano or Grana Padano cheese, finely shredded (1-1/2 cups)

Directions

1. Cook noodles according to package directions. Drain; set aside. In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains. Remove; set aside. Add bacon to skillet; cook until crisp. Remove; set aside. Discard all but 1 tablespoon drippings in skillet. Add onion; cook in drippings until tender. Add sage; cook 30 seconds. Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. Heat through.

2. In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. Cover bottom of dish with 4 noodles, trimming to fit. Spread one-third of sauce over noodles. Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bake, uncovered, in 400 degree F oven for 40 to 45 minutes. Let stand for 15 minutes. Makes 12 servings.

Source

Baked Penne Florentine

Ingredients

• 8 ounces dried multigrain or whole wheat penne pasta
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 1/4 cup vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup raw cashews
• 1 3/4 cups water
• 1 15- to 16-ounce can Great Northern beans, navy beans, or cannellini beans (white kidney beans), rinsed and drained
• 2 teaspoons lemon juice
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup soft whole wheat bread crumbs

Directions

Preheat oven to 375°F. Cook the pasta according to package directions. Drain and return to hot pan. Add spinach; toss to combine. Spoon into a 2-quart casserole; set aside.

In a small saucepan, combine vegetable broth, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onion is tender. Remove from heat and set aside.

Place cashews in a food processor. Cover and process until finely ground. Add half of the water; blend until smooth. Add onion mixture, beans, lemon juice, mustard, salt, and pepper. Cover and process until smooth. Transfer to a medium bowl and stir in the remaining water. Stir bean mixture into pasta mixture in casserole. Sprinkle with bread crumbs.

Bake, uncovered, about 30 minutes or until crumbs are toasted. Let stand for 10 minutes before serving.

Source

Thai Chik'n Pasta

Ingredients

• 8 ounces dried angel hair or vermicelli pasta
• 3 chik'n cut into strips
• 1 14-ounce can unsweetened coconut milk
• 1 teaspoon Thai seasoning
• 1/4 cup roasted peanuts
• 2 tablespoons snipped fresh cilantro

Directions

1. Cook pasta according to package directions. Drain and return pasta to pan

2. Meanwhile, combine chicken, coconut milk, and Thai seasoning in a large skillet. Cook and gently stir over medium heat until mixture is heated through. Pour hot chicken mixture over cooked pasta in pan. Add peanuts and cilantro. Toss gently to coat. Makes 4 servings.

Source

Soba Noodle Bowl

Ingredients

• 2 14-oz. cans reduced-sodium veggie broth
• 10-oz. chik'n
  
• 2 medium carrots, thinly bias-sliced
• 6 oz. soba (buckwheat noodles)
• 1 red or green jalapeño pepper, thinly sliced and seeded
• 2 Tbsp. reduced-sodium soy sauce
• 8 oz. fresh sugar snap peas
• Crushed red pepper (optional)
• Snipped fresh parsley (optional)

Directions

1. In a large saucepan, bring broth and 1 cup of water to a boil.

2. Meanwhile, very thinly slice the chicken; halve any large snap peas. Add chicken, carrots, noodles, jalapeño, and soy sauce to boiling broth mixture. Cover and cook over medium heat for 7 minutes or until chicken is cooked through and noodles are tender. Add peas and cook, covered, 3 minutes more or until peas are just tender.

3. Ladle into serving bowls. Sprinkle with crushed red pepper and parsley, if desired. Makes 4 servings.

source

Good & Healthy Macaroni and Cheese

Ingredients

• 7 oz. dried multigrain or whole grain rotini pasta (about 1-1/2 cups)
• Nonstick cooking spray
• 1-1/2 cups broccoli florets, finely chopped carrots, or green beans, cut in 1/2-inch pieces
• 1/4 cup finely chopped onion
• 4 tsp. olive oil
• 1 6.5-oz. pkg. light semisoft cheese with garlic and herb
• 1-2/3 cups fat-free milk
• 1 Tbsp. all-purpose flour
• 1/2 cup reduced-fat shredded cheddar cheese (2 oz.)
• 2 oz. Asiago, Gruyére, or Manchego cheese, shredded (1/2 cup)
• 1/2 cup crumbled whole wheat baguette or panko (Japanese-style bread crumbs)
• Flat-leaf parsley or oregano

Directions

1. Heat oven to 425 degrees F. In a medium saucepan cook the pasta according to package directions. Add broccoli, carrots, or beans during last 3 minutes of cooking. Drain pasta mixture. Return to pan; keep warm.

2. Meanwhile, in large saucepan cook onion in 2 tsp. of the oil over medium heat for 5 minutes or until tender, stirring occasionally. Remove pan from heat. Add semisoft cheese; stir until cheese is melted and combined.

3. In a medium bowl whisk together milk and flour until smooth. Add all at once to onion mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in cheddar and Asiago cheeses until cheeses are melted. Add cooked pasta mixture; stir to coat.

4. Transfer pasta mixture to 2-quart casserole. In small bowl combine baguette crumbles and remaining 2 tsp. oil; sprinkle on pasta mixture. Bake, uncovered, 10 to 15 minutes or until top is browned. Sprinkle with parsley. Makes 6 servings.

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

Creamy Macaroni and Cheese

Ingredients

• 1 large sweet onion, thinly sliced
• 6 oz. dry elbow macaroni
• 8 oz. mozzarella cheese, shredded (2 cups)
• 2 to 4 oz. blue cheese, crumbled
• 1 cup half-and-half or light cream
• 1/8 tsp. pepper

Directions

1. Preheat oven to 350 degrees F. In a large skillet cook onion for 5 to 8 minutes or until onion is tender and golden brown. Set aside.

2. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.

4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

Source

Slowcooker Creamy Tortellini Soup

Ingredients

• 1 1.8-ounce envelope white sauce mix
• 4 cups water
• 1 14-ounce can vegetable broth
• 1-1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon cayenne pepper
• 1 7- to 8-ounce package dried cheese tortellini (about 2 cups)
• 1 12-ounce can evaporated milk
• 6 cups fresh baby spinach leaves or torn spinach
• Ground black pepper (optional)
• Finely shredded Parmesan cheese (optional)

Directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

Source

Slowcooker Artichoke Pasta

Ingredients

• Nonstick cooking spray
• 3 14.5-oz. cans diced tomatoes with basil, oregano, and garlic
• 2 14-oz. cans artichoke hearts, drained and quartered
• 6 cloves garlic, minced
• 1/2 cup whipping cream
• 12 oz. dried linguine, fettucine, or other favorite pasta
• Crumbled feta cheese or finely shredded Parmesan cheese (optional)

Directions

1. Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.

3. Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese. Makes 6 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