Vegetarian Lasagna

by Nancy

1 T. cooking oil

8 chopped green onions

1 c. sliced mushrooms

1 jar pasta sauce

1 package firm silken tofu

10 oz package of frozen spinach, thawed and drained

1 egg

9 cooked lasagna noodles

1/2 t. salt

1/4 t. pepper

1/2 t. garlic powder

1/2 t. oregano

8 oz. shredded mozzarella cheese

Spray 9 x 13 pan with oil.  Sauté green onions and mushrooms.  Add spinach and set aside.  Combine tofu, egg and seasonings and mix well.  Layer noodles, sauce and vegetables.  Cover with foil and bake 45 minutes at 350ºF.  Remove foil and top with mozzarella cheese.  Bake an additional 15 minutes to melt cheese.

Low-frustration manicotti

by Jana

2 c. Shredded mozzarella cheese

16 oz. cottage cheese  ( you can also use tofu)

1 pkg. frozen spinach, thawed and drained (or the equivalent, freshly prepared preferably) 

1/4 c. Parmesan

1 1/2 t. Oregano

1/4 t. Each salt and pepper

1 pkg. manicotti, uncooked

1 jar marinara sauce

Cooking spray

1 c. Water

Combine 1 1/2 c. Mozzarella and everything down to salt and pepper.  Stuff uncooked shells.  Spray 9x13, and pour in 1/2 jar sauce.  Place shells in dish, and cover with remaining sauce.  Pour 1 c. Water into dish.  Sprinkle remaining cheese on top.  Cover tightly with foil.  Bake 1 hr. at 375.  Uncover and let rest 10 min. before serving.

Steak Gorgonzola Pasta

by Jana

1 lb. thinly sliced, cooked leftover (ha ha!) steak
2 tbsp olive oil
1/4 to 1/3 lb gorgonzola cheese crumbled
½ stick butter melted
1 tsp. kosher salt
1 tsp. freshly ground pepper
2-3 large handfuls fresh spinach
1 lb pasta – your choice
2 ladles pasta water

Cook pasta per package directions.  Drain, reserving some of the pasta water.  Meanwhile, if your steak is leftover steak, reheat in 2 tablespoons olive oil until heated through. Set aside. add melted butter, salt and pepper to the pasta.  Add cheese and stir until melted, adding enough pasta water to make a nice sauce.  Add spinach, and steak. Stir to combine. Serve immediately.

Homemade Rice-a-roni

Homemade Rice-a-roni

1 cup rice
1/2 cup broken up angel hair pasta
2 T. margarine or butter

1 T. seasoning (McCormick Grill Seasonings work well for this!)

3 cups water
1 T. bouillon (chicken, beef, vegetable)
OR
3 cups broth

Melt Margarine in pan. Cook rice and pasta in margarine until it starts to turn a bit brown. Add in remaining ingredients and mix well. Bring to a boil. Reduce heat to low and cover. Allow to simmer for 15 minutes. Turn off heat and all to sit for an additional 5 minutes.

If you are feeling really awesome you can combine the rice and broken pasta in a canister ahead of time (Example: 6 cups rices and 3 cups pasta). Then whenever you want Rice-a-Roni, just scoop of 1 1/2 cups of that mix and add in the remaining seasonings and water.

OR

If you know you only like one flavor, then you can go ahead and mix all the ingredients together in a canister and then to make it just add the water and cook as directed.

Pasta Tomato Soup

by Kristin

1 lb. sausage

6 c. beef broth

1 large can stewed tomatoes

1 (15 oz) can tomato sauce

1 chopped onion

2 c. chopped celery

2 c. sliced carrots

1 can mushrooms

1 1/2 t. Italian seasoning

1 clove garlic

2 c. frozen cheese tortellini

Brown sausage with onion and garlic.  Add remaining ingredients except pasta and simmer about 30 minutes.  Cook tortellini separately and add to soup last.  Heat through.  serve with Parmesan cheese.

Frog Eye Salad

by Nancy

1 box Acini de Pepe

3 cans crushed pineapple

3 cans mandarin oranges

1 package mini marshmallows

1 large Cool Whip

2 T. flour

1 c. sugar

2 c. pineapple juice (drained from pineapple)

Boil noodles according to directions.  Boil pineapple juice sugar and flour 2-3 minutes.  Stir in noodles and let sit overnight.  Add remaining ingredients the next day.