Fire-Roasted Tomato and Spinach Pasta


* 6 ounces linguine pasta
* 1 tablespoon olive oil
* 3 cloves garlic, minced
* 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
* 1 (9 ounce) box frozen creamed spinach, thawed
* salt and pepper to taste


1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic, and cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes; season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 349 | Total Fat: 10.3g | Cholesterol: 24mg

Thai Peanut Noodle Stir-Fry


* 1 (8 ounce) package uncooked spaghetti
* 1 tablespoon cornstarch
* 1 cup vegetable broth
* 1/3 cup creamy peanut butter
* 3 tablespoons soy sauce
* 3 tablespoons honey
* 3 tablespoons brown sugar
* 1 teaspoon sesame oil
* 1 teaspoon ground ginger
* 1/4 teaspoon ground red pepper
* 2 tablespoons sake
* 2 tablespoons vegetable oil
* 2 cloves garlic, minced
* 1 onion, chopped
* 1 cup broccoli florets
* 1 cup carrots, sliced
* 1/2 cup red bell pepper, chopped
* 1/2 cup sugar snap peas


1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
2. Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
3. Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 587 | Total Fat: 20.2g | Cholesterol: 0mg

Baked Macaroni and Cheese

Submitted by: Meredith

” A friend of mine sent this recipe to me when I got my first apartment,
because she knows how much I hate cooking! It’s really easy —
even I can make it — and tastes great. I’m not sure where she
found the recipe, but it included the note “Good source of protein,
vitamin A, B group vitamins, calcium.” I’m guessing at the 3-4 serving
yield; I’m the only one I make it for and it lasts me a couple of meals. ”

1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste

1 Preheat the oven to 350 degrees F (175 degrees C).
Lightly grease a 2-quart baking dish.

2 In a large pot of salted water, lightly boil the macaroni
for about 5 minutes until half-cooked.

3 Whisk the egg and milk together in a large cup. Add butter and
cheese to the egg and milk. Stir well.

4 Place the lightly cooked macaroni in the prepared baking dish.
Pour the egg and cheese liquid over the macaroni, sprinkle with
salt and pepper, and stir well. Press the mixture evenly around
the baking dish.

5 Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Spaghetti Florentine

Serving Size: 6

1 jar of your favorite spaghetti sauce (try Classico)
4 ounces Spaghetti, Cooked and drained
1 package Frozen chopped spinach, thawed and drained
1 1/2 cups Cottage cheese
1 package (6oz) Mozzarella cheese slices
1/3 cup Grated parmesan cheese

Combine sauce and spaghetti, toss lightly.
Combine cottage cheese and half of the parmesan cheese, mix well.

Place half the spaghetti mixture in a 10″x6″ baking dish;
cover with spinach, cottage cheese and half the mozzarella cheese slices.

Top with remaining spaghetti mixture.
Cut remaining mozzarella cheese into 1/2″ strips;
arrange on top of spaghetti mixture to form a lattice design.
Sprinkle with remaining parmesan cheese.

Bake at 350 for 30 mins.

Cottage Cheese Manicotti

“Simple to fix – the manicotti shells do not need to be precooked!”

Tomato Sauce:
1 clove garlic, minced
1/2 tablespoon olive oil
2 (8 oz) cans unsalted tomato sauce
2 (16 oz) cans unsalted tomatoes
1-1/2 teaspoons oregano leaves
1 tablespoon chopped parsley

2 cups non-fat cottage cheese OR
1 cup non-fat cottage cheese and 1 can drained cooked spinach
3 tablespoons freshly grated non-fat cheese
2 egg whites
1/4 cup chopped parsley
Dash pepper
8 oz uncooked manicotti shells (15 pieces)
1 cup water

Preheat oven to 375° F.

Sauté garlic in olive oil. Add tomato sauce and tomatoes; stir in oregano and parsley.
Bring to a boil and simmer covered for a minimum of 20 minutes, up to 2 hours, stirring
occasionally. Makes 5 cups of sauce.

Combine filling ingredients and stuff uncooked manicotti shells using a small butter
knife or a spoon. Fill bottom of a 9″x13″ casserole dish with 2 cups of tomato sauce.

Arrange stuffed manicotti shells in a single layer over sauce, side by side.

Cover shells with remaining 3 cups of sauce and pour 1 cup of water over all.
Tightly cover dish with foil and bake for 50 minutes.

Remove foil and bake an additional 10 minutes.

Makes 5-6 servings.

Spaghetti Torte

Submitted by: Karen C. Greenlee

Prep Time: approx. 20 Minutes
Cook Time: approx. 30 Minutes

” This baked spaghetti dish is made in a springform pan.
When the sides of the pan are removed, you have an impressive,
spaghetti “cake.” It can be served as is, or with a tomato sauce. ”

1 pound uncooked spaghetti
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
1 tablespoon Italian seasoning
4 egg whites
1/4 cup chopped fresh basil
2 tomatoes, chopped
4 slices provolone cheese, cut into fourths

1 Heat oven to 350 degrees F (175 degrees C).
Spray a 9×3 inch springform pan with cooking spray.

2 Cook spaghetti according to package directions.
Rinse with cold water, and drain.

3 While spaghetti is cooking, combine Parmesan cheese,
ricotta cheese, Italian seasoning, and egg whites in a large bowl.
Toss with cooked spaghetti to coat.

4 Press half the spaghetti mixture in bottom of prepared pan.
Sprinkle with half the basil, and top with half the tomatoes
and half the provolone cheese. Press remaining spaghetti mixture
into pan, sprinkle with remaining basil, and top with remaining
tomatoes. Place remainig provolone cheese over the top.

5 Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan,
transfer to a serving platter. Cut into wedges to serve.

Makes 6 to 8 servings

Nutrition at a glance
Servings Per Recipe: 7
amount per serving
Calories 372
Protein 20g
Total Fat 9g
Sodium 336mg
Cholesterol 22mg
Carbohydrates 52g
Fiber 2g

Italian Veggie Rolls

Submitted by: Chrissy Fessler

Prep Time: approx. 1 Hour
Cook Time: approx. 45 Minutes

” These stuffed lasagna noodles really hit the spot.
Garnish with chopped parsley or sliced green onions.
Serve with a tossed salad, warm garlic bread, and a
white zinfandel for a superb meal. You can use fresh,
frozen or canned peas for this recipe. ”

1 cup chopped mushrooms
1 onion, chopped
1 cup sliced carrots
1 cup green peas
1 cup chopped broccoli
1 clove garlic, minced
1/4 cup dry red wine
2 cups shredded mozzarella cheese
1 egg
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 (16 ounce) package lasagna noodles
1 (26 ounce) jar spaghetti sauce

1 Cook noodles in a large pot of boiling water until al dente.
Rinse, drain, set aside.

2 Heat oil in a medium saute pan. Add mushrooms, onions, carrots,
peas, and broccoli; saute over medium heat until tender.
Add wine and garlic; cook five minutes, or until wine has just
about evaporated. Remove from heat, and cool for ten minutes.

3 In a medium bowl combine sauteed vegetable mixture, mozzarella cheese,
2 tablespoons Parmesan cheese, and egg. Mix well.

4 Pour half of the sauce into the bottom of a 13x9x2inch baking pan.
Spread 1/3 cup vegetable mixture over each lasagna noodle then
carefully roll up the noodle. Place seam side down in dish.
When finished placing all the noodles in the pan, pour remaining
pasta sauce evenly over noodles. Cover with aluminum foil.

5 Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.
Uncover, and sprinkle remaining Parmesan cheese over noodles.
Bake, uncovered, 5 more minutes. Garnish and serve immediately.

Makes 4 to 6 servings

Nutrition at a glance
Servings Per Recipe: 5
amount per serving
Calories 675
Protein 29g
Total Fat 23g
Sodium 926mg
Cholesterol 82mg
Carbohydrates 89g
Fiber 9g

Tony Summer Pasta

Prep Time: approx. 10 Minutes
Cook Time: approx. 5 Minutes

” Tony is my husband. He brought home a recipe he had gotten
from someone at work, and it was adapted over time to this recipe —
so I named it “Tony’s Summer Pasta”. The tomatoes and cheese are
marinated in oil, basil, and garlic, and then tossed with the hot
linguine. The tomatoes are warmed and the cheese melts ever so slightly,
creating a simple but delectable meal. ”

1 (16 ounce) package linguini pasta
6 Roma tomatoes
1 pound shredded mozzarella cheese
1/3 cup chopped fresh basil
6 cloves garlic, minced
1/2 cup olive oil
1/2 teaspoon garlic salt
ground black pepper to taste

1 Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt,
and black pepper in medium bowl. Set aside.

2 Meanwhile, cook pasta according to package directions.

3 Drain pasta, and transfer to a serving bowl.
Toss with tomato mixture. Serve.

Makes 6 servings

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 637
Protein 29g
Total Fat 32g
Sodium 514mg
Cholesterol 44mg
Carbohydrates 60g
Fiber 3g

Chick Pea Macaroni Salad

Submitted by: Christine

Prep Time: approx. 20 Minutes

” This Greek-style pasta salad would also be good tossed with fresh avocado and mint. ”

1 cup uncooked macaroni pasta
1 (19 ounce) can garbanzo beans, drained
4 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
6 ounces feta cheese, crumbled
1 cup pitted black olives
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1/4 cup fresh lemon juice

1 In a large pot of salted boiling water, cook pasta until al dente,
rinse under cold water and drain.

2 In a large bowl, combine the pasta, chick peas, tomatoes, onion, garlic,
cheese, olives, salt, pepper, olive oil and lemon juice.
Toss together and refrigerate until chilled.

Makes 4 to 6 servings

Servings Per Recipe:
5 amount per serving
Calories 561

Stuffed Shells

· 1 box jumbo pasta shells
· 1 can (15 ounces) chunky
tomato sauce
· 1 can (8 ounces) tomato sauce
· 1 tablespoon olive oil
· 1 small yellow summer squash
· 2 cloves garlic, chopped
· 1 small carrot, shredded
· ½ cup chopped fresh mushrooms
· ¼ cup sliced green onions (2 or 3 each)
· 2 cups nonfat or low fat ricotta cheese (15 ounces)
· 2 egg whites, lightly beaten (or ¼ cup cholesterol free egg product)
· 2 teaspoons dried basil leaves (or 2 tablespoons chopped fresh)
· ½ cup shredded low fat mozzarella cheese
· ¼ cup grated parmesan cheese

Preheat oven to 350 degrees. Cook pasta shells according to
instructions on package. Pour some oil in the water before
adding shells so they wont stick to each other. Mix both tomato
sauces and pour half into bottom of rectangular baking pan.
Cook squash, carrot, mushrooms, garlic and onion in olive oil
until crisp-tender. Mix in remaining ingredients. Fill shells
with vegetable cheese mixture. Pour remaining tomato sauce over
shells. Cover loosely with foil and bake 45-50 minutes.
Top with parmesan cheese.

Super salad

· 1 cup fresh spinach, rinsed, ripped into large bite size pieces
· 1 cup iceberg lettuce, rinsed, and ripped into bite size pieces
· 5 radishes, sliced thick
· 10 fresh mushrooms, sliced into thick pieces
· 1 tablespoon fresh cilantro