Cheese Stuffed Manicotti

By: Julia Mangan

1 c. chopped onion

1/2 c. chopped green bell pepper

1/2 c. shredded carrots

1/2 lb. mushrooms, sliced

1/2 c. sliced celery

1 t. minced garlic

14.5 oz. can chopped tomatoes, with their juice

10.75 oz. can tomato puree

1/2 c. water

1 t. dried oregano leaves

1 t. dried basil leaves

1/2 t. sugar

salt and pepper to taste

12 manicotti shells

cheese filling (recipe follows)

In a medium non-stick saucepan, combine onion, green pepper, carrots, mushrooms, celery and garlic, cooking until the vegetables are tender, about 7 minutes. Stir in the tomatoes, tomato puree, water, oregano, basil, sugar and salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes, stirring occassionally. Meanwhile, cook the manicotti shells according to the package directions omitting any oil and salt. Drain well. Fill each manicotti shell with about 1/3 cup of the Cheese Filling (see recipe below). Arrange the filled shells in a 3 quart rectangular baking dish coated with non-stick cooking spray. Pour the sauce over the filled shells.

To Prepare and Eat Now: Preheat the oven to 350. Bake for 35 to 40 minutes or until heated through.

To Freeze: Do not bake before freezing. Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 3 months

To Prepare After Freezing: Remove from freezer to defrost. Preheat the oven to 350. Bake for 40 to 45 minutes or until heated through.

Cheese Filling

2 large egg whites, beaten

15 oz. container part-skim ricotta cheese

1 c. shredded, part-skim Mozzarella cheese

2 T. chopped parsley

1/2 t. dried basil leaves

1/2 t. dried oregano leaves

salt and pepper to taste

In a mixing bowl, combine the egg whites, ricotta, Mozzarella, parsley, basil, oregano and salt and pepper.

Baked Spaghetti

By: Becky Henson

Ingredients:

1 pkg (16 oz) spaghetti

1 1/2 lbs. ground beef

1 medium onion, chopped

1/2 cup chopped green pepper

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 can (10 3/4 oz) condensed tomato soup, undiluted

1 can (8 oz) tomato sauce

1 cup water

2 tablespoons brown sugar

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon dried rosemary, crushed

1/8 teaspoon garlic salt

1 cup (4 oz) shredded part-skim mozzarella cheese, divided

Directions:

Break spaghetti in half, cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.

Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13x9 baking dish. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 12 servings

Spaghetti Pie

By: Candace Barnes

This recipe fits 8x8 pan or pie pan. To make an 8x11 pan, double the recipe.

Leftover pasta - or 6 oz cooked pasta
1/4 cup grated Parmesan Cheese
1 T. Butter
1 egg - beaten

Spaghetti sauce
Meatballs (optional)
Grated mozzarella cheese (2 cup?)

I don't measure - so these are approx. the amounts. I don't think you can mess this up as long as it is fully cooked!

Mix your hot (or reheated) pasta with the butter and Parmesan cheese. Mix in the egg, and stir well. Place this mixture in your greased pan for the crust. Press down.

Cover with spaghetti sauce and meatballs if you have them. Sprinkle with more Parmesan cheese.

Cover and bake @ 350 for 20 + minutes. When it is hot and getting bubbly take foil off and sprinkle the Mozzarella on top. Bake until melted and brown - sometimes I broil at the end for a few minutes.

If you have cold meatballs and sauce - it might take 45 minutes for it to cook.

If you like ricotta - you can add some on top of the crust layer. I have also added pepperoni on top and that's good. I'm sure cooked sausage would be yummy too!