Pasta with Garlic Butter Sauce

Ingredients

• 1/2 (8 ounce) package spaghetti
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon dried parsley
• salt to taste
• ground black pepper to taste
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot with boiling salted water cook pasta until al dente. Drain.
2. In a small skillet over medium heat saute the garlic in olive oil.
3. Toss pasta with olive oil and garlic mixture. Add the parsley, salt, and ground black pepper to taste. Serve with fresh grated Parmesan cheese.

Nutritional Information

Amount Per Serving  Calories: 478 | Total Fat: 29.4g | Cholesterol: 4mg

Eggplant Parmesan

Ingredients

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Nutritional Information

Amount Per Serving  Calories: 487 | Total Fat: 16g | Cholesterol: 78mg

Vegetable Lasagna with Fontina and Provolone Cheese

3 tablespoons butter

1 sweet red pepper, seeded and thinly sliced
1 cup carrots, julienned
1 cup broccoli florets

1 (16-ounce) package curly edged egg noodles, cooked and drained
2 cups (8 ounces) Wisconsin Fontina Cheese, shredded
2 cups (8 ounces) Wisconsin Provolone Cheese, shredded
1 (15-ounce) jar Alfredo or Four-Cheese Alfredo sauce

1. Preheat oven to 375°F (190°C). Lightly butter 13x9x2-inch oven-proof dish.
2. Heat butter in skillet and saute red pepper, carrots and broccoli florets until crisp-tender.
3. Layer half of noodles, covering bottom of dish. Top noodle layer with half of vegetables, 1 cup each Wisconsin Swiss and Wisconsin Provolone Cheeses and 3/4 cup sauce. Top with remaining noodles, vegetables, sauce and top with cheese.
4. Bake 40 minutes, until bubbly and golden.

Ravioli Primavera

Ingredients

• 4 cups frozen cheese ravioli
• Sautee' onions, bell peppers, zucchini, garlic, tomatoes, etc
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/4 cup chicken or vegetable broth
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• freshly grated parmesan

Directions

• Prepare ravioli according to package directions. Meanwhile, in a large skillet, saute vegetables in oil for 3 minutes or until tender. Add garlic, saute for 1 minute longer or until garlic is tender.
• Stir in broth. Simmer, uncovered, for 2 minutes. Stir in the parsley, salt and pepper; cook 2 minutes longer or until vegetables are tender. Drain pasta. Add to vegetables mixture; toss to coat. Yield: 4 servings.

Four Cheese Veggie Lasagna Cups

1

can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce

3/4

cup diced tomatoes with roasted garlic and onion (from 14-oz can)

1/3

cup Italian-style tomato paste (from 6-oz can)

1/2

teaspoon salt

1/2

teaspoon finely chopped garlic

1/2

cup ricotta cheese

1

tablespoon grated Parmesan cheese

1/2

teaspoon parsley flakes

1 1/4

cups shredded mozzarella cheese (5 oz)

DIRECTIONS

• 1Heat oven to 350°F. Separate dough into 8 biscuits. Separate 2 biscuits into 3 layers each; add 1 layer to each of remaining 6 biscuits. In ungreased jumbo muffin pan, press each biscuit on bottom and up side of muffin cup.
• 2Microwave frozen vegetables as directed on bag. Pour vegetables into medium bowl; stir in tomatoes, tomato paste, salt and garlic.
• 3In small bowl, mix ricotta cheese, Parmesan cheese and 1/4 teaspoon of the parsley. Spoon 1 rounded tablespoon ricotta mixture into each biscuit. Top each with 1 tablespoon mozzarella cheese and rounded 1/4 cup vegetable mixture. Sprinkle with remaining mozzarella cheese and parsley.
• 4Bake 30 to 35 minutes or until biscuits are golden brown and filling is hot. Cool in pan 5 minutes. Carefully run knife around side of cups to loosen; remove from pan. Cool 10 minutes longer before serving. Serve warm.

Ravioli Special:)

mini cheese ravili rounds
carmelized onions, tossed with sundried tomatoes and toasted walnuts
roasted garlic
olive oil
gorgonzla cheese

yummy!!

Tortellini with Fresh Vegetables

one pkg chesse filled tortellini
olive oil
small onion, diced
2-3 cloves of garlic, minced
1 medium bell pepper, cut into one inch pieces
2 cups roma tomatoes, chopped
1 medium zucchini, cut lengthwise in half, then crosswise into slices
Italian seasoning
garlic salt
freshly grated italian cheese (I used asiago)


saute' onion, garlic, pepper, zuchhini till softened.  Add roma tomatoes, and cover for a couple of minutes.  Add in seasonings to taste.  Add in (drained) tortellini and stir in freshly grated italian cheese.