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.