INGREIDENTS:

1 box vegetable pasta, cook as directed on box
2 lb. Oriental vegetables or mixed vegetables, cooked as directed
1 1/2 lb. cheddar cheese, sliced
1/2 lb. pepper cheese, sliced
1 1/2 Monterey Jack cheese, sliced
2 c. Mozzarella cheese
1 c. onions
1/2 c. olive oil
1/2 c. green pepper
2 tbsp. sugar
1 lb. mushrooms
Salt and pepper to taste
1/2 c. celery
1 clove garlic
1 (16 oz.) can tomato sauce or pasta

DIRECTIONS:

Cook pasta and vegetables. Set aside and let cool.

To make a red sauce, use last 9 ingredients; mix and cook slowly.

Spray Pam in 9 x 13 inch pan. Layer pasta, vegetables, cheese, and pour sauce over and repeat until you have three layers. On the very top, sprinkle Mozzarella cheese. This is best serve with garlic bread.

INGERDIENTS:

8 oz. pasta, cooked
4 tbsp. butter
4 tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. Dijon mustard
2 c. milk
4 oz. cream cheese, cubed
4 oz. can green chiles, undrained (optional)
1/2 c. additional milk
Grated Cheddar cheese
Grated Parmesan cheese

DIRECTIONS:

Melt butter in saucepan. Add flour, salt, pepper and mustard. Over low heat, stir in milk and cream cheese; stir and cook until thick. Add chiles and additional 1/2 cup milk. Layer in a casserole pan: pasta, sauce, grated Cheddar, grated Parmesan. Repeat layers; sprinkle some paprika on top. Place foil on pan but do not crimp edges. Bake at 375 degrees for 30 minutes. Remove foil and bake 15 minutes more.

INGREDIENTS:

Cooked ziti or other pasta
Cooked broccoli
Sliced Velveeta cheese

DIRECTIONS:

In casserole, layer pasta, broccoli, and cheese; repeat. Bake in 350 degree oven for 10 minutes.