Cauliflower Pasta

8 T butter
1 cauliflower head, cut into florets
Coarse sea salt and freshly ground pepper (to taste)
1 pound linguine
10 fresh sage leaves or ½ teaspoon dried sage
2 T fresh thyme or ½ teaspoon dried thyme
1 T minced garlic
¾ cup chopped fresh parsley
½ cup freshly grated Parmesan

Optional: ½ cup breadcrumbs & more Parmesan to serve at the table

Boil large pot of water for pasta. In a large skillet, melt 2 T butter over medium-low heat. Add cauliflower florets and 1/4 teaspoon salt and sauté for 10 minutes. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 5 minutes. Cook linguine in salted boiling water until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.
In pasta pot, melt remaining 6 T butter over medium heat. Stir in sage, thyme, and garlic; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine and add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.

Capellini Pomodoro with Fresh Mozzarella

3 T extra virgin olive oil
1 T onion flakes
3 T minced garlic
2 cans (14 oz) Italian diced tomatoes
1 t Italian seasoning
2 T brown sugar
salt and pepper to taste
1 oz fresh basil leaves, thinly sliced
1 lb angel hair pasta
12 oz fresh mozzarella, cubed
Shaved Parmesan cheese to pass at table
Place a large pot of water over high heat and bring to a boil to cook the pasta. While the water is coming to a boil, saute olive oil, onion flakes and garlic over medium heat. Stir in tomatoes and season the sauce with Italian seasoning, brown sugar, salt and pepper to your taste. Simmer 5-10 minutes then stir in basil and turn off heat. While sauce is simmering, add salt to boiling water and cook the pasta to al dente. Drain pasta and add to sauce. Add cubed fresh mozzarella and serve! Top with shaved Parmesan cheese.

Cheese Tortellini with Tomato Balsamic Sauce and Fresh Basil

2 (9 oz) packages refrigerated cheese tortellini
3 T extra virgin olive oil
3 cloves garlic, minced
1 can Italian diced tomatoes
½ t Italian seasoning
Salt and pepper to taste
3 T balsamic vinegar
¾ oz fresh basil, chopped
2-4 oz feta cheese, crumbled

Boil water for pasta and cook according to the package directions. In another pan, heat olive oil and garlic, add tomatoes, Italian seasoning, salt, pepper, and vinegar. Let sauce simmer until tortellini is done. Add basil to sauce and combine with cheese tortellini. Sprinkle feta cheese on top and serve. Serves 4.

Cauliflower Pasta

Mindy Powell
Adapted from Rachael Ray

8 T butter
1 cauliflower head, cut into florets
Coarse sea salt and freshly ground pepper (to taste)
1 pound linguine
10 fresh sage leaves or ½ teaspoon dried sage
2 T fresh thyme or ½ teaspoon dried thyme
1 T minced garlic
¾ cup chopped fresh parsley
½ cup freshly grated Parmesan

½ cup breadcrumbs & more Parmesan to serve at the table

Boil large pot of water for pasta. In a large skillet, melt 2 T butter over medium-low heat. Add cauliflower florets and 1/4 teaspoon salt and sauté for 10 minutes. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 5 minutes. Cook linguine in salted boiling water until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.
In pasta pot, melt remaining 6 T butter over medium heat. Stir in sage, thyme, and garlic; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine and add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.

Spring & Summer Ziti

Mindy Powell Family
Adapted from Rachael Ray

2 T EVOO
1 T onion flakes
3 large garlic cloves minced
2 14 oz cans stewed tomatoes
1 T Italian seasoning
Salt and pepper to taste
10-12 leaves fresh basil, thinly sliced
1 pound ziti with lines
1 pound thin asparagus (trimmed and chopped into 1 1/2 inch pieces on an angle)
1 cup frozen peas
1 cup ricotta cheese
1 cup freshly grated parmigiano cheese
½ pound fresh mozzarella, thinly sliced

Preheat oven to 400°F. Place a large pot of water over high heat and bring to a boil to cook the pasta. While the water is coming to a boil, sauté the onion flakes and garlic with 2 T EVOO over medium heat. Stir in tomatoes and crush them with a potato masher. Season the sauce with Italian seasoning, salt and pepper to your taste. Cook five minutes more then stir in basil and turn off heat.
While sauce is simmering, add salt to boiling water and cook the pasta to just under al dente – it should have a nice bite left to it. After the pasta has been cooking for 5 minutes, add in the asparagus. Add frozen peas a minute before draining. Drain pasta and veggies, reserve ½ cup of the starchy pasta water. Add ricotta and half the Parmigiano cheese to the hot pasta pot. Add the hot pasta and veggies back to the pot and stir to coat evenly. Add the pasta water.
Pour half the sauce into a large baking dish. Add all of the ziti to the dish and top with remaining sauce. Dot the top of the ziti with mozzarella and remaining Parmigiano. Place in oven until top is brown and bubbly, about 12 minutes.

Lasagna Rollups

Mindy Powell
Adapted from Rachael Ray

12 whole wheat lasagna noodles 2 t olive oil 8 ounces Portobello & Button mushrooms, chopped 1/2 teaspoon salt 4 cups marinara sauce (I make my own-but you can use store bought)1 (15-ounce) container ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed and drained 1 egg, lightly beaten Freshly ground black pepper to tastePinch ground nutmeg 1/4 cup grated Parmesan 1 cup grated mozzarella cheese

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto waxed paper to prevent them from sticking. Preheat the oven to 375 degrees F. Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.
Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

Wild Mushroom Ravioli with Butter and Parmesan Sauce

Wild Mushroom Ravioli with Butter and Parmesan Sauce
2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan

Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

Chicken Parmesan Bundles

Prep Time:35 min
Total Time:1 hr 5 min
Makes:6 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Chicken Bowtie Pasta Salad

4 Chicken Breasts cooked
1 Cup Cashews
1 cup grapes halfed
1 cup pineapple tidbits
2 celery stalks
2 pkgs. pasta (bowties and corkscrews)
green onions(as much as you like) I put about 5
1 cup mayo
light house cole slaw dressing (in the refrigerated part by the produce)

chop everything up and add cooked pasta and cooked and shredded chicken. Add dressing just before serving. serve on rolls or crossants or by itself!!

From the kitchen of Kristen Harris

Spaghetti Sauce and Meatballs

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 cans stewed tomatoes
½ cup brown sugar
2 cloves chopped garlic
1 tsp salt (to taste)
1 package Zesty Spaghetti Mix from Shilling
1 shredded onion
1/8 tsp pepper
1 can tomato paste
Meatballs:
1 lb hamburger
salt and pepper to taste

INSTRUCTIONS
Blend both cans of stewed tomatoes in the blender. Add rest of ingredients and warm on stovetop. Form hamburger into balls, salt and pepper to taste and fry until brown on all sides. Transfer onto paper towel to drain then add to sauce mixture. Bring to boil and lower heat to simmer. Cook 2 hours.

Rotelli Greek Salad

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 packages rainbow Rotelli pasta
2-4 tomatoes (I use cherry tomatoes cut in half)
1-2 peeled cucumbers, chopped
1 whole purple onion, chopped
½ - 1 head of cauliflower, chopped
1 bunch of broccoli chopped
2-3 carrots peeled and sliced
1 large can chilled olives
1 square broken feta cheese
1 package Good Seasons Zesty Italian (mixed) or 1 bottle of Kraft Zesty Italian Dressing

INSTRUCTIONS
Cook Rotelli and rinse with cold water to cool. Cut up vegetables in bite size pieces and combine with olives and feta cheese. Mix everything together with dressing. Stores well for up to one week.

Manicotti or Stuffed Shells

From the Kitchen of: Tiffany Webber

INGREDIENTS
One box Manicotti Noodles or Large shells
3 cups cottage cheese (one large container)
3-6 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
¼ cup parsley (optional)
¼ tsp salt
One bottle Prego Ricotta Cheese spaghetti sauce

INSTRUCTIONS
Preheat oven to 375 degrees. Boil manicotti noodles until just tender. Do not overcook or they will fall apart. Mix cottage cheese, 2 cups mozzarella cheese, Parmesan cheese, salt and parsley in a large bowl. When noodles are done rinse in cold water and stuff with cheese mixture. Place noodles in 13x9 inch glass baking dish. Pour whole bottle of spaghetti sauce over noodles and cover with one cup or more of mozzarella cheese. Cover with foil and bake at 375 for 30-35 minutes. Keeps well for 2-3 days. Goes well with garlic bread and Caesars salad!