Pasta and Rice

Baked Rigatoni with Amalfitan Sauce
1 pound rigatoni, cooked according to package directions
4 cups Marinara Sauce (see below), at room temperature or chilled
4 eggs, lightly beaten
1/4 cup grated Parmesan Cheese
4 ounces shredded low-fat mozzarella
1 pound low-fat ricotta
Salt and black pepper to taste

Preheat oven to 375 degrees. Put all the ingredients in a large bowl and toss well.

Turn into a rectangular glass-baking dish sprayed with non-stick cooking spray. Bake

about 30 minutes, until heated through and lightly browned on top. Serves 6.

Marinara Sauce

1/2 cup olive oil
6 large cloves garlic, minced
Two 28-ounce cans whole peeled Italian tomatoes
1/2 cup chopped fresh basil
1 teaspoon crushed red pepper flakes
Salt to taste
Black pepper to taste

Heat the oil in a large skillet over low heat. Add the garlic and cook for 3 minutes, stirring

frequently, until golden brown. Do not let the garlic burn or your sauce will be bitter. Add the

tomatoes and raise the heat to medium. Simmer for 10 minutes, stirring often. Using a spoon,

break up the tomatoes into small pieces. Add the basil, red pepper flakes, salt and pepper. Simmer, stirring frequently, for another 15 to 20 minutes, until the sauce is thick. Taste for seasonings. Serves 6.

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Brown Rice Casserole

1 cup rice
2 cans beef consommé
1 small onion, chopped
1/2 cup margarine

Combine all ingredients in greased 1-1/2-quart casserole. Cover.

Bake at 350 degrees for 1 hour. Yield: 4-6 servings.

Cheese Rice Pudding

1 tablespoon butter or margarine
2 tablespoons all-purpose flour
¾ teaspoon dried marjoram leaves
¼ teaspoons each salt and black pepper
1-1/2 cups low-fat (1% milkfat) milk
1-1/2 cups Shredded Cheddar Cheese (6 ounces)
3 cups cooked long-grain white rice
2 large egg whites
1 large egg

Preheat oven to 325 degrees. In a medium-size saucepan, melt butter over moderate heat.

Whisk in the flour, marjoram, salt, and pepper and cook for 1 minute or until bubbly. Add the milk. Cook, whisking constantly, until the mixture starts to thicken. Stir in the Cheddar cheese until melted. In a medium-size bowl, combine the rice, egg whites, and egg. Fold in the cheese mixture. Spoon into a lightly greased 8” x 8” x 2” baking dish. Bake for 30 to 35 minutes or until the center is set. Makes 6 main-dish servings. Prep Time-10 minutes, Cooking Time: 36 minutes

Greek immigrants brought the recipe for this layered lamb-and-macaroni casserole with them from the old country. Serve it, as you would lasagna, accompanied by a green salad and French bread or bread sticks.

Greek Pastitsio

6 ounces elbow macaroni
2 large eggs
½ cup feta cheese, cubed (2 ounces), or 1/3 cup grated Parmesan cheese
¼ cup low-fat (1% milkfat) milk

For the meat filling:
12 ounces lean ground beef or lamb
1 large yellow onion, chopped
1-3/4 cups chopped tomatoes or 1 can (14-1/2 ounces) lower sodium
tomatoes, undrained and cut up
1 teaspoon dried oregano leaves
¼ teaspoon ground cinnamon
1/8 teaspoon each salt and black pepper
2/3 cup grated Parmesan Cheese

For the sauce:
1-1/2 cups low-fat (1% milkfat) milk
2 tablespoons all-purpose flour
¼ teaspoons each salt and black pepper
¼ cup grated Parmesan cheese

Preheat the oven to 350 degrees. Cook the macaroni according to package directions. Drain, rinse, and drain again; transfer to a warm bowl. Separate the eggs. In a small bowl, lightly beat the yolks; set aside for the sauce. Stir the egg whites, feta cheese, and the ¼ cup milk into the macaroni. Set aside.
Meanwhile, to prepare the meat filling, in a large skillet, cook the beef or lamb and onion over moderately high heat until meat is browned. Drain off fat. Stir in the tomatoes, oregano, cinnamon, the 1/8 teaspoon salt and the 1/8 teaspoon pepper. Bring to boil.

Lower the heat and simmer, for 5 minutes. Remove from heat. Stir in the 2/3-cup Parmesan cheese. Layer half of the macaroni mixture in a lightly greased 8” x 8” x 2” baking dish. Top with the meat filling, then with the remaining macaroni mixture.
To prepare the sauce, in a medium-size saucepan, whisk together the 1-1/2 cup milk, the flour, the ¼ teaspoon salt, and the ¼ teaspoon pepper. Cook over moderate heat, whisking, constantly, for 8 minutes or until mixture is thickened and bubbly. Slowly stir about 1 cup of the hot mixture to the saucepan. Cook, stirring constantly, for 3 minutes or until mixture thickens. (Do not boil.) Stir in the ¼ cup Parmesan cheese. Pour the sauce over the macaroni layer. Bake for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving. Makes 6 main-dish servings.
Prep Time: 20 minutes, Cooking Time: 30 minutes, Baking Time: 30
minutes, Standing Time: 10 minutes

Kasha and Noodles

This is an age-old Jewish specialty. It has a nutty flavor that goes well with main dishes, such as meatballs or chicken. The egg coats the grains of Kasha so they don't stick together.

6 ounces curly or plain egg noodles
2 tablespoons olive or vegetable oil
1 large yellow onion, chopped
2 cups thinly sliced fresh mushrooms
¾ cups Kasha (toasted buckwheat groats)
1 large egg, lightly beaten
1-3/4 cup lower-sodium chicken broth
½ teaspoon salt
¼ teaspoon black pepper

Cook the noodles according to package directions. Drain, rinse, and drain

again; transfer noodles to a warm bowl and keep warm. Meanwhile, in a large

saucepan, heat the oil over moderate heat. Add the onion and mushrooms and

cook for 5 minutes or until the onion is tender. In a small bowl, combine the kasha

and egg, stirring well to coat each grain. Push the onion mixture to one side of the

saucepan; add kasha mixture tothe other side. Cook over moderately high heat,

stirring constantly, for 3 to 4 minutes or until the kasha grains have separated. Stir

in the chicken broth, salt, and pepper. Bring to a boil. Lower the heat and simmer,

covered, for 12 to 15 minutes or until the kasha is tender. Stir in the cooked noodles;

heat through. Makes 8 side-dish servings.Prep Time: 10 minutes, Cooking Time: 30 minutes

I would also like to thank Nancy O. for submitting today’s Recipe. Nancy, this looks great. Thank You. The variety of cheese flavors available means this dish can taste different every time you make it!

Lazy Cook's Macaroni and Cheese

5 tablespoons margarine
2 cups macaroni -- uncooked
1 jar Ragú or Classico Cheese Sauce -- any flavor
5 cups milk
salt and pepper -- to taste

Preheat oven to 325 degrees.
Melt margarine in a 13x9-inch pan. Add uncooked macaroni, cheese sauce,
milk, salt and pepper.
Bake, uncovered, for 75 minutes.
Variations:
Substitute 3 cups of any type of shredded cheese in place of the cheese sauce.
Add your favorite spice such as thyme, Italian seasoning, etc. For a great casserole,

before baking add 1 pound of any of the following cooked meats: Ground beef, ground

turkey, ground sausage, hot dogs, chicken, pork, Spam, smoked sausage links or kielbasa.

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Noodles in Cream

1 pound wide noodles
1 pint whipping cream
½ cup butter
Salt and pepper to taste

Cook noodles according to package directions; drain. Add cream,

butter, salt, and pepper; toss gently. Serve. Yield: 8 servings.

Italian grandmothers served this hearty soup for lunch with cheese and bread. If cannellini beans are not available, substitute great Northern.

Pasta and Beans

4 ounces elbow macaroni
1 tablespoon olive or vegetable oil
1 large yellow onion, halved lengthwise and thinly sliced
1 medium-size sweet green pepper, chopped
1 large carrot, shredded
2 cloves garlic, minced
1-3/4 cups chopped tomatoes or 1 can (14-1/2 ounces) lower-sodium
tomatoes, undrained and cut up
1 teaspoon each dried oregano leaves and basil leaves
½ teaspoon salt
¼ teaspoon black pepper
1 can (15 ounces) cannellini beans or great Northern beans, rinsed and
drained

Cook the macaroni according to package directions. Drain, rinse, and

drain again; return the cooked macaroni to the saucepan. Meanwhile, in

a Dutch oven, heat the oil over moderate heat. Add the onion, green pepper,

carrot, and garlic and cook for 5 minutes or until vegetables are tender. Stir in

the tomatoes, oregano, basil, salt, and pepper. Bring to a boil. Lower the heat

and simmer, covered, for 10 minutes. Stir in the cooked macaroni and the beans.

Cook, covered, for 5 minutes more or until heated through. Serve with grated

Parmesan cheese and minced parsley. Makes 4 main dish servings.
Prep Time: 20 minutes, Cooking Time: 25 minutes.

Did you know that creamy one-dish meals made with salmon first became popular in the 1930’s? You can substitute tuna or chicken for the salmon, if you prefer.

Salmon Noodle Casserole

4-ounce medium-size noodles
1 tablespoon olive or vegetable oil
1 medium-size yellow onion, chopped
1 medium-size sweet green pepper, chopped
1 stalk celery, sliced
1/3 cup all-purpose flour
1/8 teaspoon black pepper
3 ½ cups low-fat (1% milkfat) milk
½ cup shredded Swiss cheese (2 ounces)
1 can (14 ¾ ounces) pink salmon, picked through, rinsed, drained, and
flaked; or 2 cans (6 ounces, each) water packed, chunk light tuna,
rinsed, drained, and flaked; or 2 cups cooked chicken
1/3 cup grated Parmesan cheese

Preheat oven to 350 degrees. Cook the noodles according to the package

directions. Drain, rinse, and drain again; return to the saucepan. Meanwhile,

in a large saucepan, heat the oil over moderate heat. Add the onion, green

pepper, and celery and cook for 5 minutes or until the vegetables are tender.

Stir in the flour and black pepper. Add the milk. Cook, stirring constantly, for

10 minutes or until the mixture is thickened and bubbly. Stir in the Swiss cheese

until melted. Stir in the cooked noodles. Carefully stir in the salmon. Spoon the

mixture into a lightly greased 8” x 8” x 2” baking dish. Top with Parmesan cheese.

Bake for 25 minutes or until heated through. Makes 4 main dish servings
Prep Time: 20 minutes, Cooking Time: 42

Three Cheese Fettuccine:
2 cups broccoli flowerets
2 cups thinly sliced carrots
1 tablespoon olive or vegetable oil
1 cup thinly sliced leek or 8 large green onions with tops, finely sliced
2 cloves garlic minced
¼ cup all-purpose flour
1 teaspoon dried marjoram leaves or oregano leaves
¼ teaspoon black pepper
2 ½ cups low-fat (1- percent) milk
¾ cups Gouda or fontina cheese
¾ cups shredded Swiss cheese (3 ounces)
½ cup grated Parmesan Cheese
12 ounces dried fettuccine or linguine

In a large saucepan, bring ½ inch water to a boil over high heat. Add the broccoli

and carrots. Lower the heat and simmer, covered, for 8 to 10 minutes or until crisp-

tender. Drain. In a large saucepan, heat the oil over moderate heat. Add the leek

and garlic and cook until leek is tender. Stir in flour, marjoram, and pepper and cook

for 1 minute or until bubbly. Add the milk. Cook, stirring constantly, until mixture starts

to thicken. Stir in the Gouda cheese, Swiss cheese, and ¼ cup of the Parmesan cheese.

Stir broccoli and carrots into cheese mixture. Cover and keep warm. Meanwhile, in a

Dutch oven, cook fettuccine according to package directions. Drain; return fettuccine

to the Dutch oven. Add cheese mixture to fettuccine and toss gently until well mixed.

Sprinkle with the remaining ¼ cup Parmesan cheese. Serve immediately. Makes 6

main-dish servings. Prep. Time: 20 minutes, Cooking Time: 20 Minutes.

Rice and Sprouts

(Low-Cal)
1/2 cup rice
1 bouillon cube
1 (1 pound) can bean sprouts, drained
Salt, pepper and Worcestershire sauce to taste

Cook rice according to package directions using bouillon cube to replace
salt. Toss with bean sprouts; heat through. Season with salt, pepper
and Worcestershire sauce. Yield: 4 servings

Italian-Style Spaghetti
1 pound lean ground beef
2 tablespoons minced onion
1 package Italian-style spaghetti sauce mix
2 cans tomato sauce
10 to 12 ounces spaghetti, cooked

In large skillet brown the ground beef and onion. Drain off all but 1-tablespoon of fat.

Add spaghetti sauce mix, tomato sauce and 3 sauce cans water; cover. Simmer 10

to 20 minutes. Cook spaghetti according to package directions. Drain and serve with

meat sauce. Yield: 4 to 6 servings.

Noodles Romanoff
4 ounces curly or plain egg noodles
1 tablespoon olive or vegetable
1 large yellow onion, chopped
2 cloves garlic, minced
1 carton (12 ounces) low-fat (1% milkfat) cottage cheese
1 cup reduced-fat sour cream
2 teaspoons poppy seeds
1/4 teaspoon salt
1/8 teaspoon hot red pepper sauce
1/4 cup fine dry bread crumbs
1 tablespoon butter or margarine, melted

Preheat oven to 350 degrees. Cook the noodles according to package
directions. Drain, rinse, and drain again; transfer to a warm large
bowl. Meanwhile, in a medium-size skillet, heat oil over moderate heat. Add
the onion and garlic and cook 5 minutes or until onion is tender. Add
onion mixture to noodles. Stir in the cottage cheese, sour cream, poppy
seeds, salt, and red pepper sauce. Spoon into a lightly greased 8" x 8" x 2"

baking dish. In a small bowl, combine the bread crumbs and melted butter.

Sprinkle over the noodle mixture. Bake for 25 minutes or until heated through.

Makes 6 side-dish servings. Prep Time: 15 minutes, Cooking Time: 40 minutes

Lasagna-and-Cheese Casserole
1/2 cup seedless raisins
1 to 2 tablespoons rum
1 package (1/2-pound) lasagna
1 cup sour cream
1 cup cottage cheese
2 to 3 tablespoons blanched, slivered almonds

Preheat oven to 350-degrees. Soak the raisins in rum.
Cook the noodles in boiling salted water until just tender. Drain;
rinse with cold water. Drain again; put into deep buttered casserole.
Sprinkle with a little salt and pepper.
Mix sour cream with cottage cheese and raisins. Pour over noodles; toss
together lightly. Sprinkle with almonds; bake about 20 minutes. Yield
4 servings.

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Cheesy Macaroni and Cheese
1 tablespoon fine dry bread crumbs
8 ounces elbow macaroni
1 large yellow onion, coarsely chopped
2-1/2 cups shredded extra-sharp Cheddar cheese (10-ounces)
1 cup low-fat (1% milkfat) milk
2 large eggs
1/4 teaspoon black pepper
1 can (3 ounces) French fried onion (optional)

Preheat the oven to 350-degrees. Sprinkle the bottom and sides of a lightly greased 2-quart casserole dish with the bread crumbs, tilting the casserole dish to cover to coat evenly. Set aside.
In a large saucepan, bring 3-quarts of water to a boil. Add the macaroni and onion and cook for 5 to 6 minutes or until the macaroni is tender but still firm. Drain, rinse, and drain again.
Arrange a third of the macaroni mixture in the casserole dish. Spoon 1-cup of cheddar cheese over macaroni mixture. Repeat with another third of the macaroni and another 1-cup of the Cheddar cheese. Top with remaining macaroni mixture. In a medium sized bowl, whisk together the egg, egg white, milk, and pepper. Pour over the macaroni mixture.
Bake, covered, for 30 minutes or until a knife inserted near the center comes out clean. Remove from the oven. Sprinkle with the remaining 1/2-cup Cheddar cheese. Spoon French fried onion (if using) around the outside edge. Bake uncovered, for 5 minutes more until the cheese is melted. Makes 6 main-dish servings.

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Red Beans and Rice
4 cups water
1-1/4 cups dried red beans or red kidney beans, soaked
1 meaty ham hock (1 to 1-1/2 pounds)
1 large yellow onion, chopped
2 stalks celery, sliced
2 bay leaves
2 cloves garlic minced
1-1/2 teaspoons dried thyme leaves
1/4 teaspoon each salt and black pepper
1 cup uncooked long-grain white rice
1/4 cup minced parsley

In a Dutch oven, combine the water, the soaked beans, and ham hock. Bring to a boil. Lower the heat and simmer, covered, for 1 to 1-1/2 hours or until beans are tender. Drain beans, reserving 2 cups liquid. Remove 2 cups of the beans from Dutch oven. Using a fork, slightly mash these beans. Return the mashed beans to Dutch oven. Remove ham bone. When bone is cool, remove all the meat from the bone. Discard bone. Cut meat into bite-size pieces and then return to Dutch oven.
Stir in the reserved liquid, onion, celery, bay leaves, garlic, thyme, salt, and pepper. Bring to a boil. Lower heat and simmer covered, for 30 minutes or until vegetables are tender, stirring occasionally. Discard bay leaves. Meanwhile, cook rice according to package directions; omit the salt and butter. Spoon bean mixture over rice. Sprinkle with parsley. Serve with corn bread. Makes 6 main-dish servings.
Prep Time: 20 minutes plus soaking, Cooking Time: 1 hour 40 minutes, and calories per serving: 433.