Rotini Greek Salad

3 cups uncooked Rotini
1 cup Roma tomatoes, quartered
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/3 cup sliced black olives
1/3 cup crumbled feta cheese
3 Tbsp. red wine vinegar
3 Tbsp. olive oil
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
Salt and Freshly ground black pepper

Directions:
1. Cook pasta according to package directions, drain, rinse with cold water; drain again. In large bowl combine pasta, tomatoes, onion, bell pepper, olives and cheese.

2. For vinaigrette, in small bowl whisk together vinegar, oil, basil and oregano. Season to taste with salt and pepper. Add to pasta mixture; toss to combine. Refrigerate, covered, to chill.


(I used whole wheat pasta, and it was great! Also I added more olives and onions!)

Easy Lasagna

1 pound extra lean ground beef 1 medium onion, chopped 2 garlic cloves, minced 1 tsp. basil, oregano, salt 2 cups canned tomatoes, slightly blended 1 can tomato sauce 1 cup water 8 whole wheat lasagna noodles, uncooked 1 egg, slightly beaten 1 T. parsley 2 T. parmesan cheese 2 cups low fat cottage cheese ¼ cup mozzarella cheese Brown Beef and onion. Brown onion and garlic in olive oil. Add tomatoes, seasonings, tomato sauce and water. Simmer uncovered for 15-20 minutes if desired. Mix egg, parsley, parmesan cheese and cottage cheese. In a 9x13 inch baking dish layer 1 cup sauce, 4 dry noodles, and half of the cottage cheese-egg mixture, spreading it evenly over the noodles. Repeat the sauce, noodles and cottage cheese mixture. Top with remaining sauce. Cover and bake in a 350 degree oven for 50-60 minutes or until noodles are tender. Let stand 10 min. sprinkle with cheese and serve. Yield: 12 servings By Amy

Chicken Taco Pasta Salad

Prep Time:
25 min

Total Time:
25 min

Makes:
6 servings

1 pkg. (12 oz.) bow tie pasta (farfalle), uncooked

1/3 cup MIRACLE WHIP Light Dressing

1 pkt. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa

1 can (2.25 oz.) sliced black olives, drained

1 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese

1-1/2 lb. boneless skinless chicken breast halves, cooked, cut into strips

COOK pasta as directed on package. Drain.

MIX dressing, seasoning mix and salsa in large bowl. Add pasta and remaining ingredients; mix well.

SERVE immediately. Or, cover and refrigerate at least 1 hour before serving. Store leftover salad in refrigerator.

Lasagna Roll Ups

12	uncooked plain lasagna noodles
1	pound lean ground beef
1	large onion, chopped (1 cup)
1	jar (14 ounces) tomato pasta sauce (any variety)
1	can (8 ounces) mushroom pieces and stems, undrained
1	container (15 ounces) ricotta cheese
1	package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1	cup shredded mozzarella cheese (4 ounces)
1/4	cup grated Parmesan cheese
1	teaspoon salt
1/4	teaspoon pepper
2	garlic cloves, finely chopped
	Additional grated Parmesan cheese, if desired

1.	Heat oven to 350ºF. Cook and drain noodles as directed on package.
2.	Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.
3.	Mix ricotta cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, the salt, pepper and garlic. Spread 3 tablespoons of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture.
4.	Cover and bake about 30 minutes or until hot. Serve with additional Parmesan cheese.

Baked Ziti

Ingredients:

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Hancock boys loved this. I didnt use nearly as much sour cream as it calls for and it was still yummy!!!

Shortcut Chicken Manicotti

Makes: 4 servings, three stuffed manicotti each

1 can (10-3/4 oz.) condensed cream of chicken soup

1-1/2 cups water

1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

2 cups frozen broccoli florets

12 manicotti pasta, uncooked

1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips

1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400ºF. Mix soup, water and VELVEETA in microwaveable bowl. Microwave on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min. Pour one-third of the soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to remaining soup mixture.

STUFF pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.

BAKE 45 to 50 min. or until pasta is tender and chicken is cooked through.

Tomato Basil Tortellini

1 Package (20 oz) uncooked refrigerated cheese-filled tortellini
5-6 medium Roma tomatoes seeded and coarsely chopped
3 Tbs fresh basil leaves
1 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
2 Tbs extra virgin olive oil
2-4 large garlic cloves pressed (depends on how much garlic you like)
1/4 cup grated Parmesan cheese

In a pasta pot cook the tortellini according to package. While the tortellini is cooking put about an inch and a half of water in a deep frying pan and bring to a boil. Put another frying pan on top, slanting it enough to make liquid run to one side creating a double boiler of sorts. Pour the olive oil into the top pan and press the garlic cloves directly into it. Allow the garlic to roast until the pasta is done. Meanwhile, seed and core the tomatoes and chop them into chunks and chop up the basil. Add in a bowl the vinegar, salt, pepper, basil, and tomatoes. When the pasta is done add the garlic mix to the bowl and then the pasta. Last add in the cheese, and then sprinkle some on top just for looks. Mix it up and enjoy!!

By: Tiffany

California Chicken Spaghetti

1 (16 ounce) package uncooked angel hair pasta
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into strips
2 tablespoons chopped garlic
2 tablespoons dried basil
1 to 2 tablespoons Cajun-style blackened seasoning (depending on how spicy you want it)
salt and pepper to taste
10 roma tomatoes, diced
2/3 cup crumbled feta cheese or mozzarella

DIRECTIONS:

1. Dice tomatoes and cut chicken into strips
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain.
3. Heat olive oil in a large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Cajun seasoning, salt, and pepper, then mix in the tomatoes. Cook until tomatoes are semi soft, and chicken is cooked through. Toss with pasta, and serve with crumbled feta cheese on top. Yields: 6 servings

Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes

By: Jan

Cowboy Spaghetti

** This is from Rachel Ray's website and Shane love love loves this stuff. It's a southern twist to a pasta dish, pretty incredible.

1 lb spaghetti
1 T EVOO (olive oil)
3 slices bacon, chopped
1 lb ground sirloin or beef
3-4 cloves garlic
1 T hot sauce
1 T Worcestershire sauce
1 T chili powder
1/2 T cumin
1 can fire-roasted tomatoes (hard to find, so I use normal ones)
1 can tomato sauce

Cook pasta.

In skillet heat EVOO and bacon, brown and crisp then remove. Drain most fat. Add sirloin and brown 3-4 minutes.

Add onions and garlic, salt, pepper, hot sauce, W sauce, chili powder and cumin. Cook 5 min then add tomatoes and sauce - bring to bubble and cook 5 more minutes.

Cheese Sauce:

2 T butter
2 T flour
1 C chicken stock
1 C milk
2 and 1/2 C cheddar cheese
1/4 C pickled jalapenos (cowboy up and add more!)

Melt butter and stir in flour and cook one minute. Whisk in chicken stock and then milk. Thicken for 2 minutes then stir in cheese and melt for 2 minutes. Add jalepenos and season with salt and pepper.

Serves 6.