INGREDIENTS:

• 16 ounces penne pasta or similar shape

• 1 tablespoon vegetable oil

• 1/2 cup chopped onion

• 1/2 teaspoon garlic powder

• 1 large (28 oz) can tomatoes, broken up

• 1 teaspoon dried leaf oregano, crumbled

• salt and pepper

• 1 1/2 to 2 cups shredded Mozzarella cheese

 

DIRECTIONS:
 

Heat oven to 350°.

 

Cook penne pasta in boiling salted water as directed on package; drain and set aside.

 

In a medium saucepan heat vegetable oil over medium-low heat.

 

Add onion; saute for about 4 minutes, or until tender.

 

Add garlic, tomatoes, and oregano; cook until heated through.

 

Taste and add salt and pepper.

 

Combine cooked penne pasta, sauce and 1 cup shredded cheese in a lightly buttered casserole.

 

Sprinkle remaining cheese on top.

 

Bake for 20 minutes, until hot and bubbly.

 

Serves 6

 

 

 

 

INGREDIENTS:

• 1/4 cup fine dry bread crumbs

• 1/2 cup milk

• 1 pound ground round

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 2 tablespoons minced onion (1/2 small onion)

• 1 large egg

• prepared mashed potatoes, about 2 to 4 cups

• 3/4 cup shredded sharp Cheddar cheese

• paprika

 

 

DIRECTIONS:
 

Heat oven to 350°.

 

Soak bread crumbs in milk.

 

Mix ground beef, salt, pepper, onion, bread crumb-milk mixture, and egg.

 

Spread in a 9 inch baking dish.

 

Bake for 35 minutes.

 

Remove from oven and top with mashed potatoes; sprinkle with cheese.

 

Sprinkle with paprika.

 

Return to oven for 10 minutes longer, or until cheese is melted and potatoes are thoroughly heated.

 

 

Serves 4

 

 

 

 

INGREDIENTS:

• 1 package (10 ounces) frozen leaf spinach, thawed and well drained

• 8 ounces wide noodles, cooked, drained

• 1/2 cup finely chopped onion

• 3 eggs

• 1 1/2 cups milk

• 1 cup coarsely shredded Cheddar cheese

• 2 cups part skim ricotta cheese or creamed cottage cheese

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper

• dash nutmeg, fresh grated

 

 

DIRECTIONS:
 

Heat oven to 375°.

 

Chop spinach and spread spinach over bottom of a buttered 11 inch x7 inch baking pan.

 

Cover spinach with the drained noodles.

 

In a bowl, beat eggs and milk; add shredded and ricotta cheeses and seasonings.

 

Blend well and pour over noodles.

 

 

Bake for about 30 - 35 minutes or until set.