More Favorite Pasta Dishes

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* Exported from MasterCook *

 

Black Bean Lasagna

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans Pasta

Quick & Easy

 

Amount Measure Ingredient -- Preparation Method

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9 uncooked lasagna noodles*

1 tablespoon olive oil

1 medium onion -- chopped

2 cloves garlic -- minced

1 cup water

2 tablespoons fresh cilantro -- chopped

2 15 oz. cans black beans -- rinsed & drained

1 14.5oz. can chopped tomatoes, undrained

2 6 oz. cans tomato paste

15 ounces light or nonfat ricotta cheese

1/2 cup Parmesan cheese -- grated

1/2 cup fat-free egg product or 4 egg whites

1/4 cup fresh parsley -- chopped

2 cups light Monterey Jack cheese

 

Cook and drain noodles according to package directions (or see note).

While noodles are cooking, heat oil in a large skillet over medium-high

heat. Cook onion and garlic in oil, stirring frequently, until onion is tender.

Stir in water, cilantro, beans, tomatoes, and tomato paste, and reduce heat.

Simmer uncovered about 15 minutes, stirring occasionally.

In a medium bowl, combine remaining ingredients except Monterey Jack

cheese. Preheat oven to 350 degrees.

Layer one-third each of the noodles, bean mixture, ricotta mixture, and

then Monterey Jack cheese in a rectangular 13x9x2 " baking dish. Repeat layers

twice. Bake uncovered for 30-35 minutes until hot and bubbly. Let stand 10-15

minutes before serving.

 

 

 

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NOTES : *Ronzoni makes " oven ready " lasagna noodles that do not have to be

precooked (they cook with the prepared lasagna while baking). I have used them

with success.

* Exported from MasterCook *

 

Fettuccine w/Gorgonzola Sauce

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound asparagus

8 ounces fettuccine

2 tablespoons olive oil

1 leek -- cut into 1/2 " pieces

1 medium red bell pepper, seeded -- cut in short strips

4 cloves garlic -- minced

1 15 oz. can artichoke hearts, drained -- and quartered

1 cup cherry tomatoes -- halved

Gorgonzola Sauce (recipe follows)

1/4 cup Parmesan cheese -- grated

cherry tomatoes for garnish, if desired

 

Cook fettuccine per package directions, drain, place in a warm bowl and

keep warm.

Meanwhile, heat oil in a large skillet over medium heat. Add asparagus,

leeks, pepper, and garlic; cook and stir 5-7 minutes or until asparagus is

crisp-tender. Add artichoke hearts and tomatoes and cook 2-3 minutes or until

hot. Add to fettuccine.

Prepare Gorgonzola Sauce and pour sauce over fettuccine & veggies; toss;

sprinkle with Parmesan cheese. Garnish, if desired. Serve with Parmesan

cheese.

 

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* Exported from MasterCook *

 

Gorgonzola Sauce

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Pasta Sauces & Seasonings

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons butter or margarine

1/4 cup flour

2 cups milk

1/4 cup vegetable broth

1/2 teaspoon freshly ground pepper

4 ounces Gorgonzola cheese -- crumbled

 

Melt butter in a small saucepan over medium heat. Stir in flour. Cook and

stir 2-3 minutes or until bubbly. Gradually stir in milk, broth, and pepper.

Cook until thickened, stirring constantly.

Reduce heat to low and stir in cheese until melted.

 

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