1/4 lb. sm. whole wheat pasta shapes such as leaves or rings
2 onions, peeled and chopped
1 tbsp. oil
1/4 lb. mushrooms, washed and chopped
1/2 lb. tomatoes, peeled and chopped
1 egg, beaten
1 c. grated Cheddar cheese
Freshly ground black pepper
Butter for greasing
A few whole wheat bread crumbs mixed with chopped parsley for topping
1. Preheat the oven to 375 degrees F. Grease an ovenproof dish.
2. Cook the pasta in a large saucepan until al dente. Drain.
3. While the pasta is cooking, saute the onions in the oil for 7 minute, then add the mushrooms and tomatoes and cook for a further 3 minutes.
4. Stir in the egg and stir over the heat for a moment or two longer until the egg begins to set. Remove from the heat and add the drained pasta, two-thirds of the cheese, and salt and pepper to taste.
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
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.
1 lb. ground beef
2 c. red marinara or spaghetti sauce
1/2-1 c. grated Mozzarella cheese
3/4 lb. penne pasta (sm. pasta tubes)
Bring four cups of water to a boil. Add pasta and cook until just tender. Brown ground beef and drain excess fat. Simmer marinara and ground beef while pasta cooks. Drain pasta and mix with sauce. Pour all into a 3-quart baking dish and top with desired amount of Mozzarella cheese. Bake uncovered at 350 degrees for 25 minutes. Serves 6.