Green and White Lasagne

10 to 12 servings

Ingredients:
6 pieces lasagne, uncooked
1/2 cup chopped onion
2 tablespoons margarine
2 tablespoons cornstarch
1 tablespoon dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/8 teaspoon ground
cups skim milk
10 ounce package frozen chopped spinach, thawed and drained
2 1/4 ounce can sliced pitted ripe olives, drained
15 ounce carton part skim ricotta cheese
1 beaten egg
8 ounce package shredded mozzarella cheese
1/2 cup grated Parmesan cheese

COOK lasagne according to package directions; drain. Rinse in cold water; drain well.
COOK onion in margarine in a medium saucepan until tender. Stir in cornstarch, parsley, basil, garlic powder and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and olives.
STIR together ricotta and egg in a medium bowl. Add mozzarella and half of the Parmesan; mix well.
PREHEAT oven to 350F.
ARRANGE three of the lasagne pieces in the bottom of a greased 12 x 7 x 2 inch baking dish. Top with half of the spinach mixture and half the ricotta mixture. Repeat layers. Top with remaining Parmesan cheese. Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.

Italian Vegetable Creamy Fettuccine

6 servings

Ingredients:
12 ounce package dried fettuccine, cooked, drained, kept warm
1 tablespoon olive oil
2 cups broccoli florets
1 cup diagonally sliced celery
1 large onion, cut into wedges
2 clove garlic, finely chopped
3/4 teaspoon crushed, dried basil
12 ounce can evaporated fat free milk
3 tablespoons grated Parmesan cheese
ground white pepper
2 tablespoons cornstarch
3/4 cup chicken broth
1 cup thinly sliced red bell pepper strips
1/2 cup loose pack frozen peas
3/4 cup grated Parmesan cheese

HEAT olive oil in large skillet over medium high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes.
MIX cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender; do not boil. Serve over pasta. Sprinkle with cheese.

Tortellini with Prosciutto and Peas

4 Servings

Ingredients:
1 pound cheese tortellini, fresh or frozen
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup chopped prosciutto
1 cup frozen baby peas, thawed
3/4 cup heavy cream or half and half
1/4 cup freshly grated Parmesan cheese

BOIL tortellini according to package directions.
HEAT olive oil in a heavy skillet over medium high heat. Saute the garlic and prosciutto, but do not brown the garlic. Add the peas and cream and simmer for a few minutes. When the tortellini is ready, drain and toss with the cheese. Add the cream sauce and toss again. Serve immediately.

Tagliatelle with Prosciutto and Parmesan

Ingredients:
4 ounces prosciutto
1 pound tagliatelle
6 tablespoons butter
1/2 cup freshly grated Parmesan cheese
salt and ground black pepper
a few fresh sage leaves, to garnish

CUT the prosciutto into strips with the same width as the tagliatelle.
COOK the pasta in plenty of boiling salted water according to the instructions on the package.
MELT the butter gently in a saucepan, stir in the prosciutto strips and heat through over a very gentle heat, being careful not to fry. Drain the tagliatelle through a colander and pile into a warmed serving dish. Sprinkle over all the Parmesan cheese and pour over the buttery prosciutto. Season well with black pepper and garnish with the sage leaves.

Ultimate Macaroni and Cheese

4 Servings

Ingredients:
1/2 pound macaroni
2 large eggs
12 ounces evaporated milk
1/4 teaspoon hot pepper sauce
salt & black pepper
1 teaspoon dry mustard in 1 teaspoon water
4 tablespoons sweet butter
12 ounces favorite cheese

BOIL two quarts of water in a large heavy saucepan. Add 1 1/2 teaspoon salt and macaroni and cook until almost tender. Drain, return to pan with butter and stir.
MIX eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper and mustard mixture in a small bowl.
POUR egg mixture over hot buttered macaroni along with 3/4 of the cheese. Stir, over medium heat, until thoroughly combined and cheese starts to melt. Gradually add remaining cheese and milk, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately.