Pasta Recipes: A Pasta Cookbook with Delicious Pasta Recipes [2 ed.]

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Pasta Recipes A Pasta Cookbook with Delicious Pasta Recipes (2nd Edition) By BookSumo Press All rights reserved

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents

7 . . . . . . . . Tomato Parmesan Spinach 10 . . . . . . . Pasta Tomato Soup 11 . . . . . . . Pasta Mediterraneo 12 . . . . . . . Quick Mozzarella Pasta Salad 13 . . . . . . . Tortellini Spinach Soup 16 . . . . . . . The Best Macaroni Salad 17 . . . . . . . Restaurant Style Linguine 18 . . . . . . . Easy Rigatoni 19 . . . . . . . Creamy Chicken Fettuccine 22 . . . . . . . Quick Stovetop Pasta 23 . . . . . . . Shrimp Penne 24 . . . . . . . Cannellini Classic 25 . . . . . . . Pecos Pasta 28 . . . . . . . The Best Pesto 29 . . . . . . . Countryside Fusili & Peppers 30 . . . . . . . Pasta Rustic 31 . . . . . . . Sundried Tomato Pasta 32 . . . . . . . Pepperoni Pasta 33 . . . . . . . A Light Thai Inspired Pasta 36 . . . . . . . Bacon Linguine 37 . . . . . . . Easy Mushroom Pasta 38 . . . . . . . Cajun Style Penne 39 . . . . . . . Pennsylvania Pasta 40 . . . . . . . Alfredo Done Right 41 . . . . . . . Pasta Cajun II 44 . . . . . . . The Easiest Lasagna 45 . . . . . . . Classical Lasagna 46 . . . . . . . Easier Mexican Lasagna 47 . . . . . . . Garden Lasagna I 50 . . . . . . . Pepperoni Lasagna 51 . . . . . . . Spanish Lasagna 52 . . . . . . . Healthier Turkey Lasagna 53 . . . . . . . Dessert Lasagna 56 . . . . . . . No-Noodle Lasagna 57 . . . . . . . No-Bake 3 Cheese Lasagna 58 . . . . . . . No-Noodle Lasagna 59 . . . . . . . Pretty Easy Lasagna 62 . . . . . . . Microwave Mexi Lasagna

63 . . . . . . . 64 . . . . . . . 65 . . . . . . . 66 . . . . . . . 67 . . . . . . . 70 . . . . . . . 71 . . . . . . . 72 . . . . . . . 73 . . . . . . . 74 . . . . . . . 75 . . . . . . .

Easy Cheddar Lasagna Cupcake Lasagnas Stovetop Lasagna Lasagna Alfredo Garden Lasagna III: (Asparagus) Maggie’s Favorite Lasagna Classical Pasta Salad Feta-Farfalle Pasta Salad Caesar Parmesan Pasta Salad Healthy Pasta Salad Linguine Romano Pasta Salad

Tomato

Parmesan Spinach

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 423 kcal Carbohydrates 39 g Cholesterol 89 mg Fat 19.3 g Fiber 4.5 g Protein 22.3 g Sodium 1077 mg

Ingredients

3/4 lb pasta 1 tbsp olive oil 1 lb Italian turkey sausage, optional 1 onion, chopped 4 cloves garlic, diced 1 (14.5 oz) can chicken broth

1 tsp dried basil 1 (14.5 oz) can diced tomatoes 1 (10 oz) package frozen chopped spinach 1/2 C. grated Parmesan cheese

Directions 1. For 8 mins boil pasta in water and salt until al dente. Remove excess water. 2. Get a frying pan. Stir fry your garlic and onions in oil. Then for 5 mins fry your sausage until fully cooked. Mix in your basil, tomatoes (with sauce), and broth. 3. Add your spinach then lightly boil for 6 mins or spinach becomes soft. 4. Combine pasta and sausage cook for 2 mins. Then garnish with cheese. 5. Enjoy.

Tomato Parmesan Spinach

7

8

9

PASTA

Tomato Soup

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 225 kcal Carbohydrates 37.3 g Cholesterol 2 mg Fat 4.4 g Fiber 7.9 g Protein 11 g Sodium 758 mg

Ingredients

1 tbsp olive oil 2 stalks celery, chopped 1 onion, chopped 3 cloves garlic, diced 2 tsps dried parsley 1 tsp Italian seasoning 1/4 tsp mashed red pepper flakes

salt to taste 1 (14.5 oz) can chicken broth 2 medium tomatoes, peeled and chopped 1 (8 oz) can tomato sauce 1/2 C. uncooked spinach pasta 1 (15 oz) can cannellini beans, with liquid

Directions 1. Stir fry your salt, celery, red pepper flakes, onions, Italian seasoning, parsley, and garlic in olive oil for 6 mins. 2. Combine in tomato sauce, broth, and tomatoes. Bring everything to a light boil over medium to low heat and cook for 17 mins. 3. Mix in your pasta and continue cooking for 12 more mins until pasta is soft. 4. Finally combine in your beans with sauce, and heat them up. Garnish everything with some parmesan. 5. Enjoy. 

10

Pasta Tomato Soup

Pasta

Mediterraneo

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 625 kcal Carbohydrates 50.8 g Cholesterol 111 mg Fat 26.6 g Fiber 5g Protein 45.3 g Sodium 911 mg

Ingredients

1 (8 oz) package linguine pasta 3 slices turkey bacon 1 lb boneless chicken breast half, cooked and diced salt to taste 1 (14.5 oz) can peeled and diced tomatoes with juice

1/4 tsp dried rosemary 1/3 C. crumbled feta cheese 2/3 C. pitted black olives 1 (6 oz) can artichoke hearts, drained

Directions 1. For 10 mins boil pasta in salt and water. 2. Get a frying pan: fry your bacon and then break it into pieces and place it to the side. 3. Re-heat your frying pan and simmer the following for 20 mins: tomatoes, chicken, salt, bacon, and rosemary. 4. Add your olives, feta, and artichokes, and heat them. 5. Finally add in your pasta and mix evenly. 6. Garnish with more cheese if you like. 7. Enjoy.  

Pasta Mediterraneo

11

QUICK MOZZARELLA

Pasta Salad

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 451 kcal Carbohydrates 47.6 g Cholesterol 39 mg Fat 21.8 g Fiber 3.7 g Protein 17.3 g Sodium 314 mg

Ingredients

1 (8 oz) package farfalle (bow tie) pasta 20 cherry tomatoes, halved 7 oz bocconcini (fresh mozzarella) 3/4 C. black olives 2 tbsps olive oil 6 fresh basil leaves 1 1/2 tsps fresh oregano leaves

Directions 1. Boil your bow tie pasta for 12 mins in salt and water. Then drain excess liquid. Let it set to room temp. 2. Get a bowl and mix: oregano, tomatoes, basil, olives, bocconcini, olive oil, and pasta. 3. Enjoy at room temp. or chilled.

12

Quick Mozzarella Pasta Salad

Tortellini

Spinach Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 293 kcal Carbohydrates 35.9 g Cholesterol 24 mg Fat 10.1 g Fiber 6.7 g Protein 15.4 g Sodium 1256 mg

Ingredients

1 1/2 tbsps olive oil 1 tsp tomato paste 1 anchovy fillet, chopped 4 C. chicken broth 1 C. dry cheese tortellini 1 (15 oz) can white beans, rinsed and drained

salt and ground black pepper to taste 1 pinch red pepper flakes 1 pinch dried oregano 2 C. baby spinach leaves 1/4 C. grated Parmesan cheese 1 pinch red pepper flakes, or to taste

Directions 1. Get a saucepan, with oil, cook for 3 mins: anchovy, and tomato paste. 2. Add your broth and heat it until boiling, then add beans and noodles. Boil for 10 mins. Then lower heat to a light simmer. 3. Finally add oregano, salt, red pepper flakes, spinach, and black pepper, and simmer for 5 mins. 4. Garnish with parmesan and enjoy. 

Tortellini Spinach Soup

13

14

15

THE BEST

Macaroni Salad

Prep Time: 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 12 Calories 285 kcal Carbohydrates 38.3 g Cholesterol 13 mg Fat 10.7 g Fiber 2.7 g Protein 10.5 g Sodium 250 mg

Ingredients

Dressing: 1/4 C. mayonnaise 1/4 C. sour cream 1/4 C. crumbled blue cheese 1 1/2 tsps milk 1/2 tsp honey mustard 1/2 tsp white vinegar 1/2 tsp salt 1/4 tsp garlic powder 1/4 tsp ground black pepper 1/8 tsp cayenne pepper Salad:

2 1/2 C. penne pasta 2 tbsps olive oil 1 clove garlic, diced 3/4 tsp diced fresh basil 2 1/2 C. cauliflower florets 2 C. halved cherry tomatoes 1/2 C. chopped red bell pepper 4 oz mozzarella cheese, cut into 1-inch strips 3 green onions, chopped 2 tbsps grated Parmesan cheese

Directions 1. Get a bowl, mix evenly: cayenne, mayo, black pepper, sour cream, garlic powder, blue cheese, salt, milk, vinegar, and honey mustard. 2. For 12 mins boil your noodles in salt and water. Then remove excess water, and set aside. 3. Fry your garlic and basil in olive oil for 4 mins. And use as a coating for your pasta. 4. Combine with your pasta: parmesan, cauliflower, green onion, tomatoes, mozzarella, and red bell peppers. 5. Chill in the fridge for 1 hr. 6. Enjoy.

16

The Best Macaroni Salad

Restaurant Style Linguine

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 583 kcal Carbohydrates 64.4 g Cholesterol 205 mg Fat 27.1 g Fiber 5g Protein 21 g Sodium 373 mg

Ingredients

2 (8 oz) packages fresh linguine pasta 1 C. cream 4 oz smoked salmon, chopped 1 pinch freshly grated nutmeg (optional) 1 pinch ground black pepper, or to taste

(optional) 1 1/2 tbsps black caviar 1 bunch chopped flat leaf parsley

Directions 1. Boil your pasta in water and salt for 7 to 10 mins until al dente. Drain the liquid and set aside. 2. Get a saucepan and heat up your cream, then cook your salmon with pepper and nutmeg. Coat the pasta with this mixture. Add caviar as well. 3. Garnish everything with some parsley. 4. Enjoy. 

Restaurant Style Linguine

17

MAGGIE'S FAVORITE

Easy Rigatoni

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 295 kcal Carbohydrates 48.8 g Cholesterol 0 mg Fat 8.3 g Fiber 5.2 g Protein 8.9 g Sodium 145 mg

Ingredients

1/4 C. olive oil 2 cloves garlic, diced 1 eggplant, peeled and cut into 1/2-inch cubes 1 (28 oz) can plum tomatoes with juice, chopped 1 (16 oz) package rigatoni pasta

Directions 1. Boil your rigatoni in salt and water for 12 mins until al dente. Remove excess liquid and set aside. 2. Get a frying pan: stir fry your garlic for 3 mins in olive oil. Add in your eggplants and fry for another 6 mins. Combine in your tomatoes and juice and simmer for 22 mins. 3. Cover pasta with eggplants and sauce. 4. Enjoy. 

18

Maggie's Favorite Easy Rigatoni

Creamy

Chicken Fettuccine

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 807 kcal Carbohydrates 69.1 g Cholesterol 74 mg Fat 36.8 g Fiber 4.1 g Protein 50.2 g Sodium 605 mg

Ingredients

1 lb dry fettuccine pasta 2 tbsps vegetable oil 1/4 C. sliced onions 1/2 C. chopped yellow squash 1/2 C. zucchini, cut diagonally into 1/2 inch thick slices 3/4 C. sliced mushrooms (optional) 1 1/4 C. heavy cream 1 jalapeno pepper, seeded and diced

1 tsp diced garlic 1 tbsp Dijon mustard 1 tbsp Cajun seasoning 1/2 C. grated Parmesan cheese 1/2 C. diced tomatoes salt and pepper to taste 3 tbsps vegetable oil 1 lb chicken breast, cut into 1/2 inch pieces flour for dredging

Directions 1. Boil your fettuccine for 10 mins in water and salt. 2. Get a frying pan, heat some oil, and stir fry for 5 mins: mushrooms, onions, zucchini, and squash. 3. Combine with the onions your cream and pasta and lightly simmer for 5 mins. Now add cajun seasoning, jalapeno, mustard, and garlic. Simmer for 2 more mins. 4. Get a 2nd pan and cook your chicken after it has been coated with flour in 3 tbsps of oil until completely done. 5. Combine everything together, chicken, veggies, and pasta. 6. Enjoy.

Creamy Chicken Fettuccine

19

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21

QUICK

Stovetop Pasta

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 328 kcal Carbohydrates 47.4 g Cholesterol 10 mg Fat 10.2 g Fiber 2.7 g Protein 11.7 g Sodium 284 mg

Ingredients

1 (8 oz) package campanelle (little bells) pasta 1/2 C. ricotta cheese 2 tbsps olive oil 1/4 onion, chopped 1 (6.5 oz) can tomato sauce

Directions 1. Boil pasta in salt and water for 13 mins. Drain liquid and place in a bowl with ricotta, mix everything evenly. 2. Get a frying pan and fry onions in olive oil for 8 mins. Combine in your: tomato sauce. Stir fry for 4 mins. 3. Cover your noodles with the sauce, and let it sit for 7 mins. 4. Enjoy.

22

Quick Stovetop Pasta

Shrimp

Penne

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 411 kcal Carbohydrates 50.4 g Cholesterol 0 mg Fat 9.3 g Fiber 3.8 g Protein 24 g Sodium 313 mg

Ingredients

6 oz penne pasta 1 onion, chopped 2 tbsps olive oil 1 clove garlic, diced 1 green bell pepper, sliced 3 stalks celery, chopped 1 (14.5 oz) can diced tomatoes 1 1/2 C. dry hard cider 1 1/2 tbsps tomato paste

salt to taste ground black pepper to taste 3/4 lb fresh prawns

Directions 1. Fry your onions for 4 mins in olive oil. Then add the following: celery, garlic, and bell pepper. Fry for 6 more mins. 2. Combine with the onions: salt, tomatoes, pepper, tomato puree, and dry cider. Get it boiling. 3. Once boiling combine in your pasta. Place a lid on the pan. Lightly boil for 20 mins. 4. Add your prawns to everything and continue simmering for 6 more mins. 5. Enjoy.

Shrimp Penne

23

CANNELLINI

Classic

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 5 Calories 452 kcal Carbohydrates 59.3 g Cholesterol 16 mg Fat 17.7 g Fiber 7.9 g Protein 15.7 g Sodium 228 mg

Ingredients

3 cloves garlic, diced 1 onion, chopped 1 carrot, finely chopped 2 tbsps chopped fresh parsley 2 tsps dried basil 1 tsp dried oregano 4 tbsps olive oil 1 (14.5 oz) can whole peeled tomatoes 2 C. cooked cannellini beans, drained and rinsed

8 oz macaroni 2 tbsps butter 1/4 C. grated Parmesan cheese salt and pepper to taste

Directions 1. Stir fry, in olive oil, until onions are soft: onions, basil, carrots, garlic, parsley, and oregano. Mix in some salt and pepper, tomatoes, and 1/4 C. of tomato juice. Cook for 12 mins. 2. Combine in the cannellini and place a lid on the pan. Simmer for 20 mins with lower heat. 3. Boil your macaroni in salt and water until al dente about 10 to 12 mins. Then coat with butter and parmesan. Mix the coated noodles with the cannellini and enjoy.

24

Cannellini Classic

Pecos

Pasta

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 315 kcal Carbohydrates 49.2 g Cholesterol 25 mg Fat 9.7 g Fiber 7.8 g Protein 11.9 g Sodium 1336 mg

Ingredients

4 oz macaroni 1 tbsp butter 1 green bell pepper, chopped 1 onion, chopped 1 (8.75 oz) can whole kernel corn, drained

1 (15 oz) can chili with beans 1 tsp salt 1 tsp ground black pepper

Directions 1. Boil your macaroni in salt and water for 10 mins. Remove liquid excesses. 2. Fry your, diced onions, and diced bell pepper in butter until onion is soft. Mix in some salt and pepper, chili beans, and corn. Lower your heating source and let everything simmer for 6 mins. 3. Finally combine in your macaroni and place a lid on the pan. Simmer for another 5 mins. 4. Enjoy.

Pecos Pasta

25

26

27

THE BEST

Pesto

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 5 Calories 389 kcal Carbohydrates 5.4 g Cholesterol 14 mg Fat 35.8 g Fiber 1.6 g Protein 14.1 g Sodium 343 mg

Ingredients

4 C. packed fresh basil leaves 1/4 C. Italian parsley 2 cloves garlic, peeled and lightly mashed 1 C. pine nuts 1 1/2 C. shredded Parmigiano-Reggiano cheese 1 tbsp fresh lemon juice 1/2 C. extra-virgin olive oil, or more as needed salt and ground black pepper to taste

Directions 1. For 1 min, pulse the following in the food processor: garlic, basil, parsley, parmesan, and pine nuts. 2. Finally keep the machine running and add olive oil, and lemon juice. Continue processing until completely smooth. Add your preferred about of pepper and salt. 3. Enjoy. NOTE: Use over angel hair cooked until al dente.

28

The Best Pesto

Countryside

Fusili and Peppers

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 6 Calories 593 kcal Carbohydrates 68.6 g Cholesterol 16 mg Fat 27.6 g Fiber 5.1 g Protein 17.8 g Sodium 770 mg

Ingredients

1 lb rotini or fusili pasta 6 slices turkey bacon 1/2 C. extra virgin olive oil 2 medium onions, chopped 1 red bell pepper, chopped 1/4 C. chopped parsley 4 cloves garlic, diced Salt (optional) 1/2 tsp mashed red pepper flakes

1 (28 oz) can plum tomatoes, undrained, chopped 1/2 C. Pitted Olives 2 tbsps capers, drained 1/2 tsp dried oregano 1/2 C. grated Parmesan cheese

Directions 1. Boil pasta for 10 mins in salted water. Remove liquid and set aside in a bowl. 2. Get a frying pan and fry bacon until cooked. Set aside. Remove bacon oil and add new oil. 3. Stir fry your onions for 6 mins. Then combine in some pepper flakes, bell pepper, garlic, and parsley. Stir fry for 3 more mins. Combine in your bacon and tomatoes, and let the contents lightly boil for 10 mins. 4. Finally mix in oregano, and olive. Cook for another 3 mins. Add your preferred amount of salt. 5. Add sauce to the pasta with cheese, and mix everything nicely. 6. Enjoy.

Countryside Fusili and Peppers

29

PASTA

Rustic

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 717 kcal Carbohydrates 92.8 g Cholesterol 31 mg Fat 32.9 g Fiber 7.5 g Protein 18.1 g Sodium 491 mg

Ingredients

1 lb farfalle (bow tie) pasta 1/3 C. olive oil 1 clove garlic, chopped 1/4 C. butter 2 small zucchini, quartered and sliced 1 onion, chopped 1 tomato, chopped 1 (8 oz) package mushrooms, sliced

1 tbsp dried oregano 1 tbsp paprika salt and pepper to taste

Directions 1. Boil your pasta for 10 mins in water and salt. Remove excess liquid and set aside. 2. Fry your salt, pepper, garlic, paprika, zucchini, oregano, mushrooms, onion, and tomato, for 17 mins in olive oil. 3. Mix the veggies and pasta. 4. Enjoy. 

30

Pasta Rustic

Simple Sundried

Tomato Pasta

Prep Time: 8 hr Total Time: 8 hr 20 mins Servings per Recipe: 7 Calories 1027 kcal Carbohydrates 102.5 g Cholesterol 19 mg Fat 59.4 g Fiber 6.9 g Protein 24.5 g Sodium 857 mg

Ingredients

2/3 C. chopped fresh basil 1 (28 oz) can diced tomatoes 1 1/2 tsps diced garlic 1 (6 oz) can sliced black olives 1 1/2 C. olive oil 1 tsp salt 1 tsp ground black pepper 1/2 C. chopped fresh chives

1/2 C. chopped sun-dried tomatoes 1 tsp mashed red pepper flakes 6 oz goat cheese 2 (16 oz) packages farfalle pasta

Directions 1. Get a bowl, mix: pepper flakes, basil, sun dried tomatoes, diced tomatoes, chives, garlic, pepper, olives, salt, and olive oil. Place plastic over the bowl, and set in the fridge for 7 to 12 hours. 2. Before using the mix, let it get to room temp. 3. Boil your pasta in salt and water for 10 mins. Remove the excess liquid, mix pasta with sauce, and goat cheese. 4. Enjoy.

Simple Sundried Tomato Pasta

31

PEPPERONI

Pasta

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 517 kcal Carbohydrates 62.3 g Cholesterol 28 mg Fat 21.4 g Fiber 3.5 g Protein 18 g Sodium 782 mg

Ingredients

2 tbsps olive oil 1 clove garlic, mashed 1 onion, diced 1 large tomato, cubed 1 C. kalamata olives, pitted and chopped 1/3 C. sliced pepperoni sausage, cut into strips 1/2 C. sliced fresh mushrooms

2 tbsps capers salt and pepper to taste 1 lb pasta 1 C. smoked mozzarella cheese, cubed

Directions 1. Boil your pasta for 10 mins in water and salt. Then drain the water. Set aside. 2. Get a frying pan, stir fry: onions, and garlic, in olive oil until onions are see through. 3. Combine in your salt and pepper, tomato, pepperoni, capers, olives, and mushrooms. Bring to a simmer for 3 mins. 4. Finally add your pasta to the sauce. Garnish with mozzarella. 5. Enjoy. 

32

Pepperoni Pasta

A Light

Thai Inspired Pasta

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 254 kcal Carbohydrates 43.4 g Cholesterol 0 mg Fat 5.9 g Fiber 2.8 g Protein 8.7 g Sodium 43 mg

Ingredients

1 tbsp sesame oil 8 oz dry fettuccine pasta 1/2 tsp soy sauce 2 green onions, chopped 3/4 C. fresh bean sprouts 1 pinch cayenne pepper

1 pinch ground white pepper 1 pinch garlic powder 1 tbsp toasted sesame seeds

Directions 1. Boil your pasta for 10 mins in salt and water. Drain excess liquid. Set aside. 2. Get a frying pan, stir fry: pasta, soy sauce, garlic powder, green onions, pepper, bean sprouts, black pepper, and cayenne for 5 mins. 3. Garnish with toasted sesame. 4. Enjoy.

A Light Thai Inspired Pasta

33

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35

BACON

Linguine

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 6 Calories 477 kcal Carbohydrates 50.1 g Cholesterol 25 mg Fat 25 g Fiber 2.7 g Protein 15.2 g Sodium 345 mg

Ingredients

5 shallots, chopped 4 cloves garlic, chopped 6 oz turkey bacon, diced, optional 2 C. fresh sliced mushrooms 2 pinches freshly ground black pepper 2 pinches dried oregano 1/2 C. chicken broth

1/4 C. olive oil 1 (12 oz) package linguine pasta 1/2 C. freshly grated Parmesan cheese

Directions 1. Boil your pasta for 10 mins in salt and water. Remove excess liquid. Set to the side. 2. Get a frying pan and fry your bacon until brown. Then mix in your mushrooms, shallots, and garlic. Cook for another 2 mins. Finally add your broth, oregano, and pepper. 3. Boil everything for 2 mins. Place a lid on the pan. Lower the heat and simmer for 8 mins. 4. Cover your pasta with the broth and some olive oil. Garnish the pasta with some more pancetta, mushrooms, and parmesan. 5. Enjoy. 

36

Bacon Linguine

Easy

Mushroom Pasta

Prep Time: 3 mins Total Time: 15 mins Servings per Recipe: 5 Calories 526 kcal Carbohydrates 64.2 g Cholesterol 106 mg Fat 22 g Fiber 2.7 g Protein 18.2 g Sodium 889 mg

Ingredients

1 (16 oz) package egg noodles 1 (10.75 oz) can condensed cream of mushroom soup 1 C. cubed processed cheese 2 tbsps butter

1/4 C. milk 1 tsp garlic powder salt and pepper to taste

Directions 1. Boil your pasta in salt and water for 10 mins. Remove excess liquid. 2. Get a pan and heat and stir until cheese melted: salt and pepper, mushroom soup, garlic powder, cheese, milk, and butter. 3. Once your cheese is melted mix in your noodles and heat for 1 more min. Coat evenly. 4. Enjoy. 

Easy Mushroom Pasta

37

CAJUN STYLE

Penne

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 457 kcal Carbohydrates 68 g Cholesterol 45 mg Fat 9.6 g Fiber 7g Protein 24.7 g Sodium 1107 mg

Ingredients

1 lb penne pasta 2 tbsps butter, divided 4 boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4inch slices 2 tbsps Cajun-style blackened seasoning 4 cloves garlic, chopped 1 large red onion, cut into wedges 1 green bell pepper, seeded and sliced into strips 1 red bell pepper, seeded and sliced into strips

1 yellow bell pepper, seeded and sliced into strips 1 tsp mashed red pepper flakes 1/4 tsp curry powder salt and pepper to taste 2 (24 oz) jars meatless spaghetti sauce

Directions 1. Boil pasta in salt and water for 10 mins. Drain excess liquid. Set aside. 2. Get a frying pan and stir fry your chicken in 1 tbsp of butter until fully done and brown. Remove chicken from the pan. 3. Fry onions, salt and pepper, garlic, curry powder, all the julienned peppers, and red pepper flakes until the onions have browned and everything is soft. Mix back in your chicken and the tomato sauce. 4. Heat for 3 mins. Let the flavors settle for 5 mins. 5. Enjoy. 

38

Cajun Style Penne

Pennsylvania Pasta

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 379 kcal Carbohydrates 32.9 g Cholesterol 102 mg Fat 24.8 g Fiber 2.8 g Protein 7.1 g Sodium 216 mg

Ingredients

1/2 lb uncooked pasta 1/2 C. butter 4 cloves garlic, diced 3 tbsps chopped fresh basil 1 tbsp chopped fresh thyme 1 tsp dried marjoram 1 tsp ground savory

1 tbsp chopped fresh parsley salt to taste ground black pepper to taste 2 tbsps sliced black olives

Directions 1. Boil pasta in salt and water for 10 mins. Remove liquid and set aside. 2. Get a frying pan and melt some butter, and all the seasonings. Cook for 3 mins to flavor your butter. 3. Coat your pasta with the flavored butter. Add some salt and pepper, and garnish with olives. 4. Enjoy.  

Pennsylvania Pasta

39

ALFREDO

Done Right

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 645 kcal Carbohydrates 39.7 g Cholesterol 151 mg Fat 42.7 g Fiber 3.7 g Protein 28.3 g Sodium 355 mg

Ingredients

6 oz dry fettuccine pasta 1 (8 oz) package cream cheese 6 tbsps butter 1/2 C. milk 1/2 tsp garlic powder salt and pepper to taste 2 skinless, boneless chicken breast halves -

cooked and cubed 2 C. chopped fresh broccoli 2 small zucchini, julienned 1/2 C. chopped red bell pepper

Directions 1. Boil your pasta in salt and water for 10 mins. Remove excess liquid and set aside. 2. Get a frying pan and mix: milk, garlic powder, cream cheese, salt, pepper, and butter. Heat until cheese is melted and everything is even and smooth. Lightly boil for 4 mins to increase thickness. 3. Add your chicken, red pepper, zucchini, and broccoli and continue simmering for 4 more mins. 4. Toss pasta with alfredo. 5. Enjoy. 

40

Alfredo Done Right

Pasta

Cajun II

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 935 kcal Carbohydrates 54 g Cholesterol 271 mg Fat 61.7 g Fiber 5g Protein 43.7 g Sodium 1189 mg

Ingredients

4 oz linguine pasta 2 skinless, boneless chicken breast halves 2 tsps Cajun seasoning 2 tbsps butter 1 red bell pepper, sliced 1 green bell pepper, sliced 4 fresh mushrooms, sliced 1 green onion, chopped 1 C. heavy cream

1/4 tsp dried basil 1/4 tsp lemon pepper 1/4 tsp salt 1/8 tsp garlic powder 1/8 tsp ground black pepper 1/4 C. grated Parmesan cheese

Directions 1. Boil pasta in salt and water for 10 mins. Remove liquid excess. Set aside. 2. Coat your chicken with Cajun seasoning evenly. Then fry in butter for 8 mins. Continue stir frying the chicken with: green onion, mushrooms, and red and green bell peppers for 4 more mins. 3. Set the heat to low and combine in your garlic powder, cream, lemon pepper, salt, basil, and black pepper. Heat for 3 mins. Then mix in your pasta and heat for another 2 mins. 4. Garnish with some parmesan. 5. Enjoy. 

Pasta Cajun II

41

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43

THE EASIEST

Lasagna

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 293 kcal Carbohydrates 26.1 g Cholesterol 61 mg Fat 12.5 g Fiber 2.3 g Protein 17.8 g Sodium 514 mg

Ingredients

6 oz dry fettuccine pasta 1 (8 oz) package cream cheese 6 tbsps butter 1/2 C. milk 1/2 tsp garlic powder salt and pepper to taste 2 skinless, boneless chicken breast halves -

cooked and cubed 2 C. chopped fresh broccoli 2 small zucchini, julienned 1/2 C. chopped red bell pepper

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: beaten eggs, 1 1/4 C. mozzarella, parsley, 1 /4 C. parmesan, and ricotta. 3. Fry your beef until brown, remove excess oils. Combine in your tomato sauce, with 1 C. of water that has been shaken in the pasta sauce jar. Combine everything smoothly. 4. Get your baking dish and layer: 1 C. of meat mix, lasagna noodles, 1/3 ricotta, continue until all ingredients used. 5. Cook for 1 hr with a covering of foil. 20 mins without. 6. Enjoy.

44

The Easiest Lasagna

Classical

Lasagna

Prep Time: 30 mins Total Time: 3 hr 15 mins Servings per Recipe: 12 Calories 448 kcal Carbohydrates 36.5 g Cholesterol 82 mg Fat 21.3 g Fiber 4g Protein 29.7 g Sodium 1788 mg

Ingredients

1 lb sweet Italian turkey sausage 3/4 lb lean ground beef 1/2 C. minced onion 2 cloves garlic, minced 1 can minced tomatoes 2 cans tomato paste 2 cans canned tomato sauce 1/2 C. water 2 tbsps white sugar 1 1/2 tsps dried basil leaves 1/2 tsp fennel seeds

1 tsp Italian seasoning 1 tbsp salt 1/4 tsp ground black pepper 4 tbsps chopped fresh parsley 12 lasagna noodles 16 oz ricotta cheese 1 egg 1/2 tsp salt 3/4 lb mozzarella cheese, sliced 3/4 C. grated Parmesan cheese

Directions 1. Get a small bowl, mix the following spices: 2 tbsps parsley, sugar, pepper, basil, 1 tbsp salt, Italian seasoning, and fennel seeds. 2. Get a heavy saucepan, cook the following until browned: garlic, sausage, onions, and beef. Then add the following, and let it simmer for 1.5 hours: water, minced tomatoes, tomato sauce, and paste, seasonings from your small bowl. 3. Set the oven to 375 degrees. 4. Boil lasagna noodles in a pot with salted water for 11 mins. 5. Get another small bowl, mix: .5 tsp of salt, parsley, beaten eggs, and ricotta. 6. Get your baking dish: Put 1.5 C. of sauce, 6 lasagna pieces, ricotta, and mozzarella. Continue this layering process until all of your noodles and sauce have been used. Add a final topping of parmesan (1/4 C.) 7. Spray some foil with nonstick spray and cover your baking dish. Cook for 25 mins covered, then another 25 mins uncovered. 8. Let everything sit for 20 mins then enjoy.  Classical Lasagna

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EASIER

Mexican Lasagna

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 1 pan Calories 475 kcal Carbohydrates 28.2 g Cholesterol 97 mg Fat 28.5 g Fiber 3.8 g Protein 26.7 g Sodium 1041 mg

Ingredients

2 lbs lean ground beef 2 (1.25 oz) packages taco seasoning mix 4 cloves garlic, minced 1/2 tsp cayenne pepper 1 tbsp chili powder 1/2 C. water 18 (6 inch) corn tortillas 1 (24 oz) jar salsa

1 C. sliced green onion 1 (16 oz) container sour cream 1 1/2 C. shredded Cheddar cheese 1 1/2 C. shredded Monterey Jack cheese

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Fry your beef until no longer pink. Then remove excess oils and simmer for 12 mins with the following: water, taco seasoning, chili powder, cayenne, and garlic. 3. Get a baking dish and layer 6 tortillas, then 1/3 of the salsa, 1/2 of your beef, 1/2 of the onions, 1/2 of the sour cream (spread evenly overtop), and 1/2 of your Monterey and cheddar. 4. Continue making layers in this sequence until everything has been layered and the dish is full. 5. Cook for 45 mins. Let everything cool for 20 mins. Enjoy.

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Easier Mexican Lasagna

Garden

Lasagna I (Eggplant)

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 404 kcal Carbohydrates 30 g Cholesterol 108 mg Fat 20.6 g Fiber 8.6 g Protein 27.7 g Sodium 1496 mg

Ingredients

1 tsp olive oil for brushing 2 eggs 2 tbsps water 1 C. grated Parmesan cheese 1 C. Italian-seasoned breadcrumbs salt and ground black pepper to taste 2 large eggplants, peeled and sliced into 1/2inch rounds 2 tbsps olive oil

1 lb ground beef 48 oz chunky tomato sauce 2 C. shredded mozzarella cheese

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Get 2 baking sheets and 1 dish. Coat each with 1 tsp of olive oil. 3. Get a bowl, mix: water and beaten eggs. 4. Get a 2nd bowl, mix: black pepper, parmesan, salt, and crumbled bread. 5. Dip eggplant pieces, into the first bowl, and then the 2nd. Lay them on the baking sheets and cook in the oven for 25 mins. Flip them and cook for 25 more mins. Set aside. 6. Set your oven temperature to 400 degrees before continuing. 7. Fry ground beef seasoned with pepper and salt in some olive oil until brown. Then remove any excess oils. Simmer the ground beef with tomato sauce for 3 mins. Set aside. 8. Layer the following in your baking dish: 1/3 eggplant, 1/3 beef, 1/3 mozzarella. Continue until the dish is full. 9. Cook everything in the oven for 15 mins. 10. Enjoy.

Garden Lasagna I: (Eggplant)

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PEPPERONI

Lasagna

Prep Time: 30 mins Total Time: 3 hr 25 mins Servings per Recipe: 12 Calories 545 kcal Carbohydrates 27.6 g Cholesterol 106 mg Fat 33 g Fiber 2.8 g Protein 36.8 g Sodium 1997 mg

Ingredients

3/4 lb ground beef 1/2 lb salami, chopped 1/2 lb beef pepperoni, chopped 1 onion, minced 2 (14.5 oz) cans stewed tomatoes 16 oz tomato sauce 6 oz tomato paste 1 tsp garlic powder 1 tsp dried oregano 1/2 tsp salt 1/4 tsp ground black pepper 9 lasagna noodles

4 C. shredded mozzarella cheese 2 C. cottage cheese 9 slices white American cheese grated Parmesan cheese

Directions 1. Fry your pepperoni, beef, onions, and salami for 10 mins. Remove oil excess. Enter everything into your slow cooker on low with some pepper, tomato sauce and paste, salt, stewed tomatoes, oregano, and garlic powder for 2 hours. 2. Turn on your oven to 350 degrees before continuing. 3. Boil your lasagna in salt water until al dente for 10 mins, then remove all water. 4. In your baking dish, apply a light covering of sauce then layer: 1/3 noodles, 1 1/4 C. mozzarella, 2/3 C. cottage cheese, American cheese slices, 4 tsps parmesan, 1/3 meat. Continue until dish is full. 5. Cook for 30 mins. 6. Enjoy.

50

Pepperoni Lasagna

Spanish

Lasagna

Prep Time: 1 hr Total Time: 2 hr 45 mins Servings per Recipe: 12 Calories 718 kcal Carbohydrates 30.1 g Cholesterol 186 mg Fat 49.7 g Fiber 3.1 g Protein 41.5 g Sodium 1767 mg

Ingredients

4 C. canned minced tomatoes 1 (7 oz) can diced green chiles 1 (4 oz) can diced jalapeno peppers 1 onion, diced 3 cloves garlic, minced 10 sprigs fresh cilantro, chopped 2 tbsps ground cumin 2 lbs chorizo sausage 1 (32 oz) container ricotta cheese

4 eggs, lightly beaten 1 (16 oz) package Mexican style shredded four cheese blend 1 (8 oz) package no-cook lasagna noodles

Directions 1. Boil the following for 2 mins, then simmer on low for 55 mins: cilantro, tomatoes, cumin, green chilies, garlic, onion, and jalapenos. 2. Get a bowl, mix: beaten eggs, and ricotta. 3. Set your oven to 350 degrees before continuing. 4. Stir-fry your chorizos. Then remove oil excess and crumble the meat. 5. In your baking dish, apply a light covering of sauce then layer: sausage, 1/2 of your sauce, 1/2 shredded cheese, lasagna noodles, ricotta, more noodles, all remaining sauce, and more shredded cheese. 6. Coat some foil with nonstick spray, and cover the lasagna. Cook for 30 mins covered, and 15 mins without cover. 7. Enjoy.

Spanish Lasagna

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HEALTHIER

Turkey Lasagna

Prep Time: 5 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 263 kcal Carbohydrates 24 g Cholesterol 74 mg Fat 9.2 g Fiber 2.6 g Protein 25.4 g Sodium 663 mg

Ingredients

1 (10 oz) package frozen chopped spinach, thawed and drained 1 C. low-fat cottage cheese 1 egg cooking spray 1 onion, chopped 2 large garlic cloves, minced 2 C. chopped mushrooms 1 C. shredded carrots 1 lb ground turkey breast 1 (26 oz) jar low-fat pasta sauce (such as Healthy Request®)

1 C. water 1 tsp dried rosemary, minced 1 tsp dried oregano 1 tsp dried basil 6 no-boil lasagna noodles 1 C. shredded low-fat mozzarella cheese 1 C. tomato-vegetable juice cocktail

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Coat a baking dish with nonstick spray. 3. With non-stick spray stir fry: carrots, onions, mushrooms, basil, rosemary, and oregano, and garlic for 5 mins. Combine in your turkey. Fry for another 5 mins. Finally add some water and tomato sauce. Lightly simmer for 10 mins. 4. Create the following layers: 1/3 of sauce, 1/2 lasagna noodles, 1/3 more of sauce, spinach, 1/2 mozzarella. Add rest of lasagna, veggie juice, and garnish with remaining mozzarella. 5. Cook for 45 mins, covered, with foil, then 10 mins without covering. 6. Enjoy.

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Healthier Turkey Lasagna

Dessert

Lasagna

Prep Time: 15 hr Total Time: 2 hr 15 mins Servings per Recipe: 12 Calories 321 kcal Carbohydrates 62 g Cholesterol 2 mg Fat 4.7 g Fiber 0.1 g Protein 4.7 g Sodium 1266 mg

Ingredients

3 (3.4 oz) packages fat-free instant white chocolate pudding mix 3 C. skim milk 2 (8 oz) tubs fat-free whipped topping (such

as Cool Whip®), divided 1 (14.4 oz) box chocolate graham crackers 1 (1.5 oz) chocolate candy bar cut into pieces

Directions 1. Get a bowl, mix until smooth: 1 container of whip topping, skim milk, and white chocolate pudding. 2. Get a baking dish and place graham crackers at the bottom. Layer 1/2 of your pudding then more graham crackers. Continue until dish is full. Garnish the final layer with minced candy bars. 3. Leave in the fridge for 2-4 hours. 4. Enjoy.

Dessert Lasagna

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NO-NOODLE

Lasagna

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 461 kcal Carbohydrates 35.3 g Cholesterol 118 mg Fat 20.3 g Fiber 2.6 g Protein 32 g Sodium 975 mg

Ingredients

1 lb ground beef 1 (26 oz) jar spaghetti sauce 1/2 tsp garlic powder 3 C. cooked rice, cooled 2 eggs, lightly beaten 3/4 C. shredded Parmesan cheese, divided

2 1/4 C. shredded mozzarella cheese 2 C. cottage cheese

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Fry your beef until browned for 8 mins, and remove excess grease. Combine in your tomato sauce and also garlic powder. 3. Get a bowl, mix: 1/4 C. parmesan, whisked eggs, and rice. 4. Get a 2nd bowl, mix: 1/4 C. parmesan, cottage cheese, and 2 C. mozzarella 5. Layer the following in a dish: 1/2 rice, 1/2 cheese mix, 1/2 meat. Continue until dish is full. Then top with more mozzarella. 6. Cook for 25 mins, until sauce is simmering, and cheese melted. 

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No-Noodle Lasagna

No-Bake

3 Cheese Lasagna

Prep Time: 30 mins Total Time: 2 hr 30 mins Servings per Recipe: 10 Calories 521 kcal Carbohydrates 50.3 g Cholesterol 110 mg Fat 20.6 g Fiber 4.4 g Protein 33.1 g Sodium 861 mg

Ingredients

1 (16 oz) package lasagna noodles 1 lb lean ground beef 1 1/2 (26 oz) jars spaghetti sauce 2 C. shredded mozzarella cheese

1/2 C. grated Parmesan cheese 1 (8 oz) container ricotta cheese 2 eggs 2 C. shredded mozzarella cheese

Directions 1. Boil lasagna in salted water for 7 min until al dente. Remove all water. 2. Fry your beef until brown, remove oil excess, mix in tomato sauce, simmer for 5 mins. Turn off heat. 3. Get a bowl, mix: beaten eggs, 2 C. mozzarella, ricotta, and parmesan. 4. Place half of your beef into the slow cooker first, then some lasagna noodles. Then 1/4 of the cheese mix, then 1/4 more sauce. Continue adding layers until nothing is lest. Topmost layer should be 2 C. of mozzarella. 5. Set slow cooker to high for 3 hours. Then set heat to low for 8 hours. 6. Enjoy.

No-Bake 3 Cheese Lasagna

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GARDEN

Lasagna III

(Broccoli, Carrots, & Corn)

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 9 Calories 534 kcal Carbohydrates 48.8 g Cholesterol 103 mg Fat 27 g Fiber 4.3 g Protein 26.6 g Sodium 1091 mg

Ingredients

1 box lasagna noodles 2 eggs, beaten 1 box part-skim ricotta cheese 2 cans condensed cream of mushroom soup 2 C. shredded Cheddar cheese 1 C. grated Parmesan cheese 1 C. sour cream

1 package herb and garlic soup mix 1 bag chopped frozen broccoli, thawed 1 bag frozen sliced carrots 1 bag frozen corn kernels

Directions 1. Set your oven to 375 degrees before anything else. 2. Boil noodles in water with salt for 10 mins. Remove all water, set aside. 3. Get a bowl, mix: soup mix, beaten eggs, sour cream, ricotta, parmesan, cheddar, and mushroom soup. 4. In your baking layer everything in the following manner: lasagna, cheese mix, carrots, corn, broccoli. Continue until all ingredients used. Cheese should be upmost layer. 5. Cook for 30, with a cover of foil. 10 mins without. 6. Enjoy.

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No-Noodle Lasagna

Pretty

Easy Lasagna

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 386 kcal Carbohydrates 29.6 g Cholesterol 46 mg Fat 19.3 g Fiber 3.2 g Protein 22.1 g Sodium 1135 mg

Ingredients

2 C. uncooked penne pasta 1 lb ground Italian turkey sausage 1 (26 oz) jar spaghetti sauce

1 C. cottage cheese 2 C. shredded mozzarella cheese, divided

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Boil your pasta for 8 mins in water and salt. While stir frying your Italian turkey sausage for 10 mins. Then remove oil excesses. Combine pasta, and tomato sauce, with your sausage. And simmer the mix for 3 mins. 3. Now coat a baking dish with nonstick spray. And layer 1/2 of the sauce and pasta at the bottom. Add a layer of cottage cheese, 1/2 mozzarella, add the rest of the pasta. Finally add the rest of the mozzarella. 4. Bake for 30 mins covered with foil. 5 mins without a covering. 5. Enjoy. 

Pretty Easy Lasagna

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MICROWAVE

Mexican Lasagna

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 9 Calories 709 kcal Carbohydrates 35.8 g Cholesterol 143 mg Fat 45.4 g Fiber 2.3 g Protein 39.3 g Sodium 1304 mg

Ingredients

11 oz lasagna noodles 1 lb lean ground beef 24 oz tomato sauce 1/2 C. water 1 (1 oz) package taco seasoning mix 8 C. shredded Cheddar cheese 1/2 C. minced tortilla chips

Directions 1. Boil your pasta for 10 mins in water and salt. Remove all water. Set aside. 2. Fry your beef until browned, and remove excess oils. Combine in some taco seasoning, then tomato and finally water. Lightly simmer for 6 mins. 3. Get your dish (must be able to fit in microwave), and layer in the following manner: lasagna noodles, beef mix, cheese. Continue until dish is full. 4. Microwave for 10 mins on the highest power setting covered with plastic wrap. 5. Garnish with tortilla chips. 6. Enjoy. 

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Microwave Mexican Lasagna

Easy

Cheddar Lasagna

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 1 pan Calories 643 kcal Carbohydrates 53.4 g Cholesterol 108 mg Fat 29.3 g Fiber 3.4 g Protein 41.3 g Sodium 707 mg

Ingredients

1 (16 oz) package lasagna noodles 1 lb lean ground beef salt and pepper to taste 1 (16 oz) jar spaghetti sauce 1 clove garlic, minced

1/2 lb shredded mozzarella cheese 1/2 lb shredded Cheddar cheese 1 pint ricotta cheese

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl mix: ricotta, mozzarella, and cheddar. 3. Boil your noodles in water and salt for 9 mins. Remove water. Set aside 4. Fry your beef seasoned with pepper and salt, until cooked. Remove oil excess. Combine in garlic and tomato sauce. Simmer for 6 mins. 5. In your baking dish layer: noodles, meat, and then cheese. Continue until dish is full. 6. Cook for 30 mins. 7. Enjoy.

Easy Cheddar Lasagna

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CUPCAKE

Lasagnas

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 147 kcal Carbohydrates 16.8 g Cholesterol 17 mg Fat 5.5 g Fiber 1.4 g Protein 7.1 g Sodium 445 mg

Ingredients

nonstick spray 1 C. shredded mozzarella cheese 1 C. grated Asiago cheese 2 C. prepared pasta sauce 1/2 (16 oz) package wonton wrappers

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees before doing anything else. Coat muffin tins with some nonstick spray. Get a bowl, mix: Asiago and mozzarella. Take your muffin tin and in each section put a wonton wrap. Fill each section halfway with sauce, then 2 and half tbsps of cheese, then add a new wonton wrap to each. Add sauce, and more cheese. 6. Cook for 25 mins. 7. Enjoy.

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Cupcake Lasagnas

Stovetop

Lasagna

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 441 kcal Carbohydrates 48.8 g Cholesterol 69 mg Fat 15.8 g Fiber 3.5 g Protein 27.2 g Sodium 1148 mg

Ingredients

1 lb ground beef 4 C. water 3 beef bouillon cubes 7 dry lasagna noodles, split in half 1 (10.75 oz) can condensed tomato soup 1 onion, chopped 2 cloves garlic, minced

1 1/2 tbsps Italian seasoning 1/2 tsp ground black pepper 1 tsp cornstarch salt to taste

Directions 1. Fry your beef for 10 mins and remove oils. Combine in some bouillon cubes, and water. Stir until cubes dissolve. Then bring everything to a boiling state. Put in noodles and the following: pepper, tomato soup, Italian seasoning, garlic, and onions. Lower the heat and simmer for 12 mins. 2. Get a bowl and mix some cornstarch with one C. of sauce, then combine it back with the noodles. Simmer for another 3 to 5 mins. 3. Enjoy after everything cools.

Stovetop Lasagna

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LASAGNA

Alfredo

Prep Time: 35 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 712 kcal Carbohydrates 53.7 g Cholesterol 98 mg Fat 40.4 g Fiber 4.4 g Protein 36.6 g Sodium 1071 mg

Ingredients

1 (16 oz) package lasagna noodles 2 tbsps olive oil 1 small onion, chopped 1 (16 oz) package frozen chopped spinach, thawed 7 oz basil pesto 30 oz ricotta cheese 1 egg 1/2 tsp salt

1/4 tsp ground black pepper 1/4 tsp ground nutmeg 2 C. mozzarella cheese, shredded 9 oz Alfredo-style pasta sauce 1/4 C. grated Parmesan cheese

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees before doing anything else. Coat your baking dish with nonstick spray, or oil. Get a bowl, mix: whisked eggs, nutmeg, pepper, ricotta, and salt. Boil your pasta for 9 mins in salty water. Remove all liquid. Stir fry spinach and onions with olive oil. Until onions are soft. Turn off the heat then add in pesto. 6. Add everything to a dish in the following manner: noodles, spinach, ricotta, mozzarella. Continue until everything is used. Garnish with some parmesan. 7. Cook for 50 mins. While covered. Let everything sit for 10 mins. 8. Enjoy. 

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Lasagna Alfredo

Garden

Lasagna III (Asparagus)

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 388 kcal Carbohydrates 33.2 g Cholesterol 44 mg Fat 18.8 g Fiber 2.3 g Protein 22.6 g Sodium 1008 mg

Ingredients

5 lasagna noodles, halved 2 tbsps margarine 2 cloves garlic, chopped 2 tbsps all-purpose flour 1 1/2 C. milk

1/2 tsp dried thyme 1 (15 oz) can asparagus, drained 1 C. julienned fully cooked turkey 1 C. shredded mozzarella cheese

Directions 1. Boil your noodles for 9 mins in water and salt. Remove all water. Set aside. 2. Stir fry your onions in melted butter, then add some flour and thyme. Continue stirring until everything is even and smooth. Add milk, and continue stirring. Lower heat and simmer for 10 mins until everything becomes sauce like. Set aside. 3. Coat a baking dish (which can fit in the microwave) with nonstick spray or oil. Enter in your noodles, then some sauce, turkey, asparagus, and mozzarella. Continue layering in this process until dish is full or all ingredients used. 4. For 10 mins microwave the lasagna covered with plastic. Increase the time if the cheese is not melted after 10 mins. 5. Enjoy. 

Garden Lasagna III: (Asparagus)

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MAGGIE’S

Favorite Lasagna

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 609 kcal Carbohydrates 49.4 g Cholesterol 175 mg Fat 28.5 g Fiber 5.5 g Protein 39.6 g Sodium 1025 mg

Ingredients

2 C. ricotta cheese 1 (10 oz) package frozen chopped spinach thawed, drained and squeezed dry 1 1/2 C. grated Romano cheese 2 eggs salt and pepper to taste 1/4 C. spaghetti sauce 1 (25 oz) package frozen cheese ravioli 1/2 C. spaghetti sauce 1/2 C. grated Romano cheese

Directions 1. 2. 3. 4.

Set your oven to 375 degrees before doing anything else. Get a bowl, mix: pepper, ricotta, salt, spinach, 1.5 C. Romano, and whisked eggs. Coat a dish with nonstick spray. Layer the following in your dish: 1/4 C. sauce, raviolis, 1 C. ricotta. Continue until dish is full. Add a topping of Romano. 5. Cook for 40 mins covered with foil in the oven. Finally remove the foil and continue baking for 10 more mins. 6. Enjoy.

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Maggie’s Favorite Lasagna

Classical

Pasta Salad

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 6 Calories 697 kcal Carbohydrates 44.9 g Cholesterol 65 mg Fat 48.2 g Fiber 3.3 g Protein 21.3 g Sodium 1747 mg

Ingredients

8 ounces ziti pasta 1 pound cooked chicken, cubed 1 large red bell pepper, cut into 1 inch pieces 1 large green bell pepper, cut into 1 inch pieces 1 large red onion, coarsely chopped 15 small sweet pickles, chopped, juice reserved 1 cup cherry tomatoes, halved 1 cup mayonnaise 1/2 cup sour cream 2 1/2 tsps beef bouillon granules

1 tbsp white vinegar 1/2 tsp salt 1/4 tsp ground black pepper 2 cloves garlic, minced

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, tomatoes, chicken, pickles, peppers and onion with a mixture of mayonnaise, sour cream, pepper, vinegar, salt, beef bouillon granules, garlic and 1/2 cup of reserved pickle juice very thoroughly before refrigerating for the whole night. 3. Serve.

Classical Pasta Salad

71

FETA-FARFALLE

Pasta Salad

Prep Time: 10 mins Total Time: 2 hr 25 mins Servings per Recipe: 6 Calories 334 kcal Carbohydrates 41.8 g Cholesterol 6 mg Fat 16.6 g Fiber 4.8 g Protein 8.6 g Sodium 1167 mg

Ingredients

1 (12 ounce) package farfalle pasta 10 ounces baby spinach, rinsed and torn into bite-size piece 2 ounces crumbled feta cheese with basil and tomato 1 red onion, chopped 1 (15 ounce) can black olives, drained and chopped 1 cup Italian-style salad dressing 4 cloves garlic, minced 1 lemon, juiced 1/2 tsp garlic salt

1/2 tsp ground black pepper

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, olives, spinach, red onion and cheese with a mixture of salad dressing, pepper, lemon juice, salt and garlic very thoroughly before refrigerating it for at least two hours. 3. Serve.

72

Feta-Farfalle Pasta Salad

Caesar

Parmesan Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 291 kcal Carbohydrates 32.6 g Cholesterol 6 mg Fat 14.6 g Fiber 1.8 g Protein 8.5 g Sodium 728 mg

Ingredients

1 (16 ounce) package rotini pasta 1 cup Italian-style salad dressing 1 cup creamy Caesar salad dressing 1 cup grated Parmesan cheese 1 red bell pepper, diced 1 green bell pepper, chopped 1 red onion, diced

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, red bell pepper, Italian salad dressing, Caesar dressing, Parmesan cheese, green bell pepper and red onion very thoroughly before refrigerating for a few hours. 3. Serve.

Caesar Parmesan Pasta Salad

73

HEALTHY

Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 289 kcal Carbohydrates 34.6 g Cholesterol 8 mg Fat 13.9 g Fiber 4.2 g Protein 10 g Sodium 764 mg

Ingredients

1 (16 ounce) package uncooked rotini pasta 1 (16 ounce) bottle Italian salad dressing 2 cucumbers, chopped 6 tomatoes, chopped 1 bunch green onions, chopped 4 ounces grated Parmesan cheese 1 tbsp Italian seasoning

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, green onions, cucumbers and tomatoes with a mixture of parmesan cheese and Italian seasoning very thoroughly before refrigerating it covered for a few hours. 3. Serve. 

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Healthy Pasta Salad

Linguine

Romano Pasta Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 275 kcal Carbohydrates 32.2 g Cholesterol 10 mg Fat 12.8 g Fiber 2.9 g Protein 9.9 g Sodium 141 mg

Ingredients

1 (8 ounce) package linguine pasta 1 (12 ounce) bag broccoli florets, cut into bitesize pieces 1/4 cup olive oil 4 tsps minced garlic 1/2 tsp red pepper flakes

1/2 cup finely shredded Romano cheese 2 tbsps finely chopped fresh flat-leaf parsley 1/4 tsp ground black pepper salt to taste

Directions 1. Cook linguine in salty boiling water for about 10 minutes until tender before draining it. 2. Steam broccoli for about 5 minutes with the help of steamer insert in a saucepan. 3. Cook garlic and red pepper flakes in hot oil for about 3 minutes before adding this and broccoli to the pot containing linguine. 4. Stir in Romano cheese, salt, parsley and black pepper. 5. Combine thoroughly before serving. 

Linguine Romano Pasta Salad

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