INGREDIENTS:

• 1 pkg. frozen chopped spinach (thawed and squeezed dry)
• 1 cup mozzarella cheese
• 1 jar marinara sauce
• 1 pkg. frozen cheese ravioli
• 1/2 cup shredded parmesan cheese

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Pour sauce on the bottom of a square baking dish to cover it.
3. Put a layer of ravioli on top of sauce.
4. Cover with a layer of spinach and mozzarella cheese.
5. Repeat layers.
6. End with sauce on top.
7. Sprinkle with Parmesan cheese.
8. Bake for 30 minutes.  Let stand for 5 – 10 minutes.

INGREDIENTS:

• 3 cups elbow macaroni
• 2 T. cooking oil
• 1 tsp. salt
• 1/2 cup milk (2% or Vit. D)
• 1/2 cup melted butter
• 1 can evaporated milk
• 3 cups shredded cheddar cheese

DIRECTIONS:

1. Grease crock pot.
2. Cook three cups of macaroni, drain, toss with two tablespoons of oil.
3. Add one tablespoon of salt, 1/2 cup milk, 1/2 cup melted butter, 1 can evaporated milk, and three cups of shredded cheddar cheese.
4. Stir.
5. Pour into crock pot.
6. Cook 3 – 4 hours on low.

INGREDIENTS

* 1 (8 ounce) package thin spaghetti
* 2 tablespoons sesame oil
* 1 dash soy sauce
* 1/2 teaspoon cayenne pepper
* 1 red bell pepper, julienned
* 1 bunch fresh cilantro leaves, finely chopped

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water to cool.
2. Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled.

Serves 4

INGREDIENTS

* 1 pound spaghetti
* 1 tablespoon olive oil
* 8 slices bacon, diced
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1/4 cup dry white wine (optional)
* 4 eggs
* 1/2 cup grated Parmesan cheese
* 1 pinch salt and black pepper to taste
* 2 tablespoons chopped fresh parsley
* 2 tablespoons grated Parmesan cheese
DIRECTIONS

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Serves 8

Pasta Primavera

This is a (virtually) fat free recipe that tastes great!
Source:  Cooking Without Fat

Ingredients:
	    1 cup  chopped onion
	    4      cloves garlic, chopped
	    4 Tbsp fat-free chicken broth
	    2 cans no-salt tomato sauce (15 oz each)
	    4 Tbsp honey
	    2 tsp  crushed dried oregano
	    2 tsp  crushed dried basil
	           pinch white pepper (optional)
	    1 lrg  red pepper, cut in 1-inch strips
	1 1/2 cups sliced mushrooms
	1 1/2 cups yellow summer squash or zucchini, in thin sticks 1 1/2" long
	1 1/2 cups carrot, in very thin sticks 1 1/2" long
	1 1/2 cups small broccoli florets
	    3 Tbsp balsamic vinegar
	  3/4 cup  peas
	   10 oz   whole grain pasta, cooked
	  1/4 cup  chopped green onion
	    2 Tbsp chopped fresh parsley

Directions: 
In medium saucepan, cook onion and garlic in 2 tbsp. broth 5-7 minutes
or until softened, over medium high heat.  Add tomato sauce, honey,
oregano, basil and white pepper.  Bring to a boil, reduce heat and
simmer gently for 20 minutes.

In skillet or wok, combine red pepper, mushrooms, squash, carrots,
broccoli and 2 tbsp. each balsamic vinegar and broth.  Stir-fry over
high heat until crisp tender, about 10 minutes; add peas and stir-fry
an additional 2 minutes.  Set aside.

Add 1 tbsp. balsamic vinegar to sauce and cook for 5 minutes.  Reserve
1 cup sauce to serve at the table; pour remaining sauce over cooked
pasta and toss thoroughly.  Add stir-fried vegetables and toss again
thoroughly.  Sprinkle green onion and parsley over top and serve
immediately.

Lemon Pasta with Chicken

INGREDIENTS:

• 1 pound dried penne
• 2 chicken cutlets, cut into fingers
• Salt and freshly ground black pepper
• 3 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 3 tablespoons roughly chopped fresh parsley, for garnish
• 2 lemons, juiced
• 1/2 cup grated Parmesan

DIRECTIONS:

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Serves 3-5