Microwave Tuna Pasta Bake

INGREDIENTS:

6 strips Creamette lasagna
1/2 c. chopped onion
1 tbsp. vegetable oil
1/4 c. unsifted flour
2 c. chopped fresh or frozen vegetables
1 c. milk
1/3 c. ReaLemon lemon juice from concentrate
1 1/2 c. shredded mozzarella cheese
1 c. cottage cheese
1/4 c. grated Parmesan cheese
1 egg
1/4 tsp. pepper
1 (12 1/2 oz.) can StarKist tuna, drained

DIRECTIONS:

Place lasagna in 12 x 7 inch glass baking dish; cover with water and set aside. In 1 quart glass measure, combine onion, oil and flour. Cook on 100% power (high) 1 minute; stir to dissolve flour. Stir in vegetables and milk; cook on 100% power (high) 4 minutes, stirring once. Stir in ReaLemon brand. Combine 1 cup mozzarella, cottage cheese, Parmesan, egg and pepper. Drain lasagna.
In same dish, layer half each lasagna, vegetables, cheese and tuna. Repeat layers; top with remaining 1/2 cup mozzarella. Cover; cook on 100% power (high) 15 minutes or until hot. Let stand 10 minutes. Refrigerate leftovers.

Microwave ovens vary in wattage and power output. Cooking times may need to be adjusted.

Whole-Wheat Pasta And Mushroom Bake

INGREDIENTS:

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

DIRECTIONS:

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.

Vegetable Pasta Bake

INGREDIENTS:

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.