More Pasta

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These aren't exactly " stuffed " but are similar -- and very good!

 

 

* Exported from MasterCook *

 

Baked Pasta Florentine

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Italian Pasta

 

 

Amount Measure Ingredient -- Preparation Method

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8 ounces pasta (mostaccioli rigati)

1 medium zucchini, cut into thin strips

1 medium red pepper, cut into strips

1/2 pound mushrooms -- sliced

1/2 cup scallions -- chopped

2 tablespoons olive oil

1 cup chopped tomatoes (fresh or canned)

1/4 cup flour

1 cup skim milk

1/2 can vegetable broth

1/4 teaspoon nutmeg

1 dash freshly ground pepper

1 10 oz. pkg. frozen chopped spinach, thawed & -- well-drained

1/4 cup grated Parmesan cheese

 

Cook pasta per package directions, cooking only 7 minutes; drain. Spoon

into a 13x9 " baking dish. Cook and stir zucchini, red peppers, mushrooms, and

scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoon

over pasta.

Whisk flour into drippings in skillet and whisk in milk, add broth,

nutmeg, and pepper. Cook and stir over medium heat until mixture thickens and

comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta.

Cover with foil and bake at 350 degrees until thoroughly heated and

cheese is melted.

 

 

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Per serving: 114 Calories (kcal); 6g Total Fat; (47% calories from fat); 5g

Protein; 11g Carbohydrate; 4mg Cholesterol; 221mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Baked Rigatoni with Mushrooms

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Italian Pasta

 

 

Amount Measure Ingredient -- Preparation Method

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1 pound rigatoni -- uncooked

1 tablespoon olive oil

3 cloves garlic -- minced

2 cups sliced mushrooms

1 28 oz.can crushed tomatoes

2 10 oz.cans Rotel (diced tomatoes & green chiles) -- undrained

1 teaspoon Italian seasoning

1/2 teaspoon oregano

3/4 cup ricotta cheese (regular, light, or nonfat)

1/4 cup Parmesan cheese

6 ounces mozzarella cheese -- shredded

 

Heat oven to 375 degrees. Cook pasta according to package directions.

Drain and return to pot. In a large skillet cook garlic in hot oil for 1

minute. Add mushrooms, cook 3 minutes. Add tomatoes, Rotel, Italian seasoning,

and oregano. Heat to a boil; reduce heat, and cover. Stirring occasionally,

simmer about 15 minutes. Stir sauce, ricotta cheese, Parmesan cheese, and half

the mozzarella into pasta. Pour into a 13x9x2 " baking dish. Sprinkle with

remaining mozzarella. Cover and bake 20 to 25 minutes.

 

 

 

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Per serving: 418 Calories (kcal); 12g Total Fat; (25% calories from fat); 18g

Protein; 60g Carbohydrate; 28mg Cholesterol; 200mg Sodium

Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Baked Ziti

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Italian Pasta

Quick & Easy

 

Amount Measure Ingredient -- Preparation Method

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8 oz ziti pasta

3/4 cup light ricotta cheese

1 cup light Mozzarella cheese

1 3/4 cups spaghetti sauce

1/2 tsp dried basil

1/8 tsp pepper

1 tbsp Parmesan cheese -- grated

 

Cook pasta according to package directions using minimum amount of cooking

time given. Drain.

Preheat oven to 375.

Lightly oil a 1 1/2 qt. casserole or spray w/nonstick cooking spray.

In a large bowl, combine ricotta cheese with HALF the mozzarella. Stir in

HALF of the sauce, along with the basil and pepper. Add the cooked ziti and mix

well. Spoon into prepared casserole.

Spread the remaining sauce over the top of casserole then sprinkle with

remaining Mozzarella and then the Parmesan cheese.

Cover and bake 20 mins. Uncover and continue baking another 15 mins.

 

 

 

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Per serving: 224 Calories (kcal); 4g Total Fat; (17% calories from fat); 7g

Protein; 40g Carbohydrate; 1mg Cholesterol; 378mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Baked Ziti Vegetariana

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Italian Pasta

 

 

Amount Measure Ingredient -- Preparation Method

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1 red bell pepper -- chopped

1 green bell pepper -- chopped

4 ounces fresh mushrooms -- sliced

1/2 cup onion -- chopped

2 teaspoons garlic -- minced

2 tablespoons olive oil

1 14.5 oz. can whole tomatoes, crushed -- undrained

1 8 oz. can tomato sauce

1/2 cup dry white wine

1 tablespoon fresh basil -- chopped

1/2 teaspoon salt

1/2 teaspoon pepper

nonstick cooking spray

1 10 oz. pkg. chopped spinach, thawed -- squeezed dry

8 ounces low fat ricotta cheese

2 eggs (or substitute) -- lightly beaten

8 ounces uncooked ziti pasta

1 cup mozzarella cheese -- grated

1/2 cup Parmesan cheese -- grated

 

Cook pasta per package directions.

In a medium saucepan, saute peppers, mushrooms, onion, and garlic in hot

oil until tender. Add the next 7 ingredients. Bring to a boil and simmer,

uncovered, for 20 minutes, stirring occasionally. Meanwhile, spray a

11x9x2-inch baking dish with nonstick cooking spray.

Combine spinach, ricotta, and egg, and set aside. Preheat oven to 375

degrees F.

After ziti is cooked and drained, combine ziti with sauce. Fold in ricotta

mixture. Spoon half of mixture into baking dish, top with 1/2 of the mozzarella

cheese, spoon remaining half of ziti into baking dish, and top with remaining

mozzarella and Parmesan cheese. Bake for 30 minutes.

 

 

 

 

 

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Per serving: 178 Calories (kcal); 11g Total Fat; (59% calories from fat); 8g

Protein; 9g Carbohydrate; 22mg Cholesterol; 630mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0