Recipes

INGREDIENTS 1 lb ground beef 1 jar (24 oz) spaghetti sauce 1 1/2 cups water 1 container (15 oz ) ricotta or small curd cottage cheese 2 cups (8 oz) shredded mozzarella or Monterrey Jack cheese, divided 1/2 cup grated Parmesan cheese 2 eggs 1/4 cup chopped fresh parsley 1/2 tsp salt 1/4 tsp ground black pepper 9 pieces Tenderoni Lasagna, uncooked INSTRUCTIONS Pre-heat oven to 350 F. In 2-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 11x7 inch baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of pasta, sauce and cheese filling. Top with layer of pasta and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting

INGREDIENTS 1 package (12 oz) Tenderoni Penne, uncooked 1 cup chicken broth 1/2 cup coarsely chopped sun-dried tomatoes (not oil packed) 1 cup fresh mushrooms, sliced 1/2 cup green onions, chopped 3 cloves garlic, chopped 1/3 cup dry red wine 1 pound skinless boneless chicken breast halves, cut into 1-inch cubes 2 Tbsp olive oil 2 cups milk 2 Tbsp cornstarch 2 Tbsp fresh basil, chopped INSTRUCTIONS Prepare pasta according to package directions; drain. In small bowl, combine chicken broth and tomatoes; let stand 15 minutes. In large skillet, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms are tender, about 3 minutes; remove mixture from skillet. In same skillet, over medium-high heat, brown chicken in oil. Add tomato and mushroom mixture; bring to a boil. Reduce heat and simmer covered 10 minutes, stirring occasionally. Stir together milk and cornstarch; stir into chicken mixture. Increase heat to medium and cook and stir until thickened and bubbly. Stir in basil. Serve over hot cooked pasta.

INGREDIENTS 1/2 package (16 oz) Tenderoni spaghetti, uncooked 2 Tbsp butter or margarine 2 Tbsp olive oil 3/4 lb small fresh shrimp, peeled and deveined 2 Tbsp fresh parsley, chopped 1/2 tsp salt 1/4 to 1/2 tsp crushed dried red pepper INSTRUCTIONS Prepare pasta according to package directions; drain. In large skillet over medium heat, melt butter with oil; add shrimp, parsley, salt and crushed red pepper. Cook until shrimp turn pink, about 3 minutes, stirring frequently. Toss hot pasta and sauce.