"Say Cheese"

4 servings

Ingredients:
1 pound fresh or refrigerated cheese-filled tortellini
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 3/4 cups milk
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup shredded cheddar cheese - divided
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon plain dry bread crumbs

COOKtortellini according to package directions. Drain.
MELT butter in saucepan over medium heat. Whisk in flour and cook until smooth and bubbly, about 1 minute. Gradually whisk in milk; add garlic, salt, and pepper. Cook, whisking constantly, until mixture is thickened and just begins to boil. Reduce heat and simmer 2 minutes. Remove from heat; stir in 1/4 cup cheddar and the Parmesan. Discard garlic. Stir in tortellini and parsley until well mixed.
TRANSFER to shallow 1 1/2-quart casserole. Combine remaining 1/4 cup cheddar and the bread crumbs in small bowl; sprinkle on top of casserole. Broil 1 to 2 minutes or until topping is golden.

Cheese and Mushroom Manicotti

Ingredients:
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese

COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives,
onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside. Combine spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour. Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or
until cheese is melted. Serve with Parmesan cheese.

Baked Shells with Mushroom Cream

6 Servings

Ingredients:
1 pound medium or small shells, uncooked
1 tablespoons cornstarch
1 1/2 cups milk, divided
1/2 cup chicken broth, homemade or canned
salt to taste freshly ground pepper to taste
1 cup frozen peas, defrosted
4 ounce can sliced mushrooms, drained
1/4 cup sliced pimentos
2 cups diced cooked chicken, optional
3/4 cup grated Parmesan cheese, plus more for passing
1/4 cup unseasoned bread crumbs

COOK pasta according to package directions; drain. Rinse the pasta under cold running
water until cool and drain thoroughly.
PREHEAT oven to 350F. In small bowl, stir together the cornstarch and 2 tablespoons of the milk until the cornstarch is dissolved. Heat the remaining milk and the chicken broth in a small saucepan over medium heat. Stir in the cornstarch mixture and heat, stirring, until the sauce is simmering and thickened. Add the salt and pepper and simmer 3 minutes.
POUR the sauce into a bowl, add the peas, mushrooms, pimentos, chicken if using, 1/2 cup of the Parmesan cheese and the cooked pasta. Stir the sauce in until it and the vegetables are evenly distributed.
TRANSFER to a baking dish. Stir 1/4 cup of the Parmesan cheese and the bread crumbs together in a small bowl and sprinkle the mixture over the pasta. Bake until the sauce is bubbling and the topping is golden brown, about 15 minutes. Serve hot, passing additional grated Parmesan cheese if desired.

Cheese and Mushroom Manicotti

Ingredients:
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells grated
Parmesan cheese


COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside.
COMBINE spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour.
REMOVE cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese.

Baked Ditalini with Three Cheese

5 servings

Ingredients
1 pound Ditalini, elbow macaroni or other medium pasta shape, uncooked
1 cup skim milk
3/4 cup part skim ricotta cheese
1/2 cup grated low fat Cheddar cheese
1/3 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup chopped parsley
Salt and freshly ground black pepper to taste
1/4 cup fine bread crumbs, dry
2 tablespoons melted margarine

COOK pasta according to package directions, reducing cooking time by one third; drain.
COMBINE the milk and ricotta in a blender while pasta is cooking. Blend until smooth. Transfer to a medium mixing bowl and stir in the Cheddar cheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper. Stir the pasta into the cheese mixture until well blended. Transfer to a 10 inch round casserole dish.
STIR the bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole. Bake at 375F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes.
SERVE immediately.