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WW Pasta Recipes

Page history last edited by PBworks 11 years, 9 months ago

Ack! My pasta recipes are out of control!

For the time being, you can find recipes using Orzo by clicking this link Orzo Recipes

 


 

Buffalo Chicken Pasta

 

1/2 c ff blue cheese dressing

1/2 c ff sour cream

3 T Franks buffalo hot sauce

1/2 c skim milk

8 oz chicken breast cut in bite size pieces

2 tsp olive oil

6 oz Hodgson Mill whole wheat penne

 

Season and cook chicken breast in olive oil, when finished add remaining ingredients and heat through. 5-1 cup servings

 

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Pepperoni Pasta Pie

Yield: 12 servings (2 pies); 6 points per serving

 

4 eggs

1 cup fat-free Parmesan cheese

1/4 teaspoon pepper

4 cups shell pasta -- small shell, cooked & drained

1/2 cup bell pepper -- chopped

1/2 cup chopped onions

2 tablespoons lower fat margarine

2 cups mushroom pieces

15 ounces tomato sauce -- Italian flavored

2 cups fat-free mozzarella cheese

24 pepperoni slices

 

Beat eggs & Parmesan cheese & pepper; toss with macaroni. In a skillet, sauté bell pepper & onions in margarine for 1 minute. Add mushrooms; sauté until brown.

 

Coat 2 10" pie plates with nonstick spray. Dividing ingredients evenly, pat macaroni into bottoms; pour tomato sauce over noodles, sprinkle with vegetables, then cheese & garnish with pepperoni slices.

 

Bake, uncovered, at 375 for 20 minutes, or until cheese is lightly browned.

 

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Linguine with Asparagus, Parmesan, and Bacon

Yield: 4 servings; 7 points per serving

 

3 cups (1-inch) sliced asparagus (about 1 pound)

1 (9-ounce) package refrigerated linguine

4 bacon slices (uncooked)

1 cup chopped onion

2 teaspoons bottled minced garlic

1 teaspoon dried oregano

2 cups grape or cherry tomatoes

3/4 cup fat-free, less-sodium chicken broth

1 tablespoon butter

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh lemon juice

1/2 cup (2 ounces) preshredded Parmesan cheese

Shaved Parmesan cheese (optional)

 

Cook asparagus and pasta according to pasta package directions, omitting salt and fat. Drain; set aside.

 

Cook bacon in a large nonstick skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 2 teaspoons drippings in pan. Crumble bacon. Add onion, garlic, and oregano to drippings in the pan; sauté 4 minutes or until onion is lightly browned. Add tomatoes; cook 2 minutes. Add broth; bring to a boil. Stir in butter, salt, and pepper; remove from heat. Place asparagus mixture in a large bowl; add tomato mixture and juice, tossing well. Top with bacon and shredded cheese. Garnish with shaved Parmesan, if desired.

 

Yield: 4 servings (serving size: 2 cups pasta mixture and 2 tablespoons cheese)

 

CALORIES 360; FAT 11.9g; PROTEIN 16.9g; CHOLESTEROL 23mg; CALCIUM 171mg; SODIUM 683mg; FIBER 5.6g; IRON 1.3mg; CARBOHYDRATE 46.1g

 

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Fettuccine w/Asparagus and Asiago Cheese

Yield: 6 (1 cup) servings; 6 points per serving.

 

1 (9 oz) pkg fresh fettuccine

1 lb. asparagus spears, cut into 2 in. pieces

1 (10 oz)container light Alfredo sauce

3/4 c. vegetable broth

1/2 c. preshredded Asiago cheese

1/4 t. freshly ground black pepper

 

Cook pasta according to package directions, omitting salt & fat. Add asparagus to pasta water 1 minute before pasta is done (I cooked a little longer than one minute because I like my asparagus more tender); drain.

 

While pasta cooks, combine Alfredo sauce and broth in a large saucepan. Cook over med. heat 3 minutes or until thoroughly heated and slightly thickened, stirring constantly.

 

Add pasta mixture to sauce, tossing to coat. Sprinkle with cheese and pepper. Serve immediately.

 

Per Serving: 273 calories, 9.9 g. fat, 33.6 g. carbs, 13.3 g. protein, 1.9 g. fiber, 29 mg. cholesterol; .5 mg iron, 604 mg sodium, 174 mg calcium.

 

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Farfalle with Asparagus and Cream Sauce

Yield: 4 servings; 5 points per serving

 

4 cup cooked pasta

1 cup asparagus

1/2 large vidalia onion(s)

2 tsp olive oil

1/3 cup half-and-half cream

1/4 cup reduced-sodium chicken broth

1 tsp garlic powder

1/8 tsp table salt

1/8 tsp black pepper

4 tsp grated Parmesan cheese

 

Trim the asparagus and chop into 1 inch pieces. Cook the farfalle (bow-tie pasta).

 

While pasta is on, heat olive oil in pan on medium heat. Add onion (finely chopped). Cook till onion is softened, 2-3 minutes. Reduce heat and add broth and half and half. Stir constantly until sauce is reduced by about half, around 10 minutes.

 

Drain pasta, place asparagus on top, and pour sauce over. Toss to cover and top with parmesan cheese.

 

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Artichoke and Spinach Stuffed Shells

Yield: 6 servings; 4 points per serving

 

1 pkt frozen spinach chopped and thawed

1c frozen artichokes thawed

12 pasta shells jumbo, uncooked

1c ricotta cheese, part skim milk

2T basil chopped

1T parsley chopped

1/4t salt

2T lemon juice

1/3c nonfat sour cream

2 can stewed tomatoes undrained and chopped

8oz tomato sauce

2T cornstarch

1 1/2T basil chopped

vegetable cooking spray

 

Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside. Cook shells according to package and set separately on a piece of wax paper.

 

Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or until smooth. Transfer to a bowl; stir in chopped artichokes and sour cream.

 

Combine stewed tomatoes, tomato sauce, cornstarch, and 1-1/2 tablespons basil in a saucepan; stir well. Cook over medium heat until thickened, stirring frequently. Spoon 1 cup tomato mixture in botton of an 1 x 7 x 1/2-inch baking dish coated with cooking spray.

 

Spoon spinach mixture evenly into shells. Place shells on sauce in baking dish. Spoon remaining sauce on top of the shells. Bake uncovered at 350 for 30 minutes or until bubbling.

 

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No-Bake Macaroni & Cheese

Yield: 4 servings; 9 points per serving

 

8 ounces whole-wheat elbow noodles (2 cups)

1 package frozen chopped broccoli(10 ounce)

1 3/4 cups low-fat milk -- divided

3 tablespoons flour

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground white pepper

3/4 cup shredded extra-sharp Cheddar cheese

1/4 cup shredded Parmesan cheese

1 teaspoon Dijon mustard

 

Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

 

Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.

 

Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

 

Serving size: 1-1/4 cups.

 

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Tortellini with Peas and Prosciutto in a Creamy Sauce

Deliciously wonderful pasta, such as tortellini can be found in the refrigerator cases of most supermarkets. For this comforting dish we use cheese-stuffed tortellini and add Prosciutto, a seasoned and salt-cured Italian ham, to the creamy sauce.

 

Makes 4 Servings (yields 8 cups)

6 Points per Serving

 

½ lb refrigerated fresh cheese tortellini

1 C frozen peas

¼ lb deli-sliced Prosciutto, chopped

2 Tbl all-purpose flour

1 C Whole Milk

½ C grated Parmesan cheese

½ tsp coarsely ground black pepper

 

Bring a large pot of water to a boil. Add the tortellini and cook according to package directions. Stir in the peas during the last 2 minutes of cooking; drain.

 

Meanwhile, coat a large nonstick skillet with nonstick spray and heat over medium heat. Add the Prosciutto and cook, stirring occasionally, until lightly browned, 2-3 minutes. Remove and reserve the Prosciutto.

 

Dissolve the flour in the milk in a small bowl and add to the skillet. Cook, stirring constantly, until thickened, 8-10 minutes. Remove from the heat and stir in the Parmesan cheese and pepper.

 

Add the Prosciutto, tortellini and peas, and toss to coat.

 

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Three Cheese Tortellini w/ Creamy Roasted Red Pepper Sauce

Yield: 6 servings; 10 points per serving

 

2 eight-ounce bags Barilla Three Cheese Tortellini

1 twelve-ounce jar roasted red peppers -- drained

1/4 cup olive oil

4 cloves garlic, minced

1 sixteen-ounce jar Classico Creamy Alfredo Sauce

 

Cook tortellini according to package directions.

 

While pasta cooks, puree peppers in food processor or blender and set aside. Heat olive oil in a large skillet. Add garlic and sauté over medium-low heat for 2 minutes. Stir in pepper puree and alfredo sauce. Continue cooking for 10 minutes, stirring occasionally. Combine with drained tortellini and serve.

 

Reviews for Three Cheese Tortellini With Creamy Roasted Red Pepper Sauce

 

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Greek Spaghetti With Tomatoes and Feta

Yield: 4 servings; 7 points per 1-1/4 cup serving

 

2 teaspoons olive oil

1 teaspoon dried oregano

1 large clove garlic, minced

3 cups diced tomato

1/2 cup sliced green onions

1/4 cup chopped fresh parsley, divided

2 tablespoons lemon juice

4 cups hot cooked thin spaghetti (cooked without salt or fat)

1 cup (4 ounces) crumbled feta cheese, divided

Freshly ground pepper

 

Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic, and sauté 30 seconds. Add tomato, onions, 2 tablespoons parsley, and juice; cook 2 minutes or until heated.

 

Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining 1/4 cup cheese and 2 tablespoons parsley, and sprinkle with pepper.

 

calories: 334 carbohydrates: 50.2 g cholesterol: 25 mg fat: 9.8 g sodium: 336 mg protein: 12.5 g calcium: 179 mg iron: 3.4 mg fiber: 4.8 g

 

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Crockpot Tuscan Pasta

Yield: 6 servings; 6 points per serving

 

1 pound boneless skinless chicken breast -- cut into 1" pieces

1 can red kidney beans, rinsed and drained

1 - 15 oz can tomato sauce

2 cans Italian-style stewed tomatoes

1 small can (4.5 oz) sliced mushrooms, drained

1 medium green bell pepper - chopped

1/2 cup chopped onion

1/2 cup chopped celery

4 cloves garlic - minced

1 cup water

1 teaspoon dried Italian seasoning

8 ounces whole wheat spaghetti -- thin, uncooked, broken into halves

 

Place all ingredients except spaghetti in crockpot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender.

 

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Spicy Scallop Pasta Toss

Yield: 4 servings; 9 points per serving

 

6 oz uncooked farfelle (bow-tie) pasta

1/4 cup reduced fat peanut butter

2 Tbsp brown sugar

2 Tbsp low sodium soy sauce

2 Tbsp rice wine vinegar

1/2 tsp crushed red pepper

2 tsps vegetable oil

1 lb. sea scallops (I used bay scallops)

1 cup red bell pepper strips

3 cups snow peas, trimmed & halved

2 garlic cloves, minced

 

Cook pasta according to package directions.

 

Combine peanut butter with next 4 ingredients. Whisk well. Set aside.

 

Heat oil in large nonstick skillet over high heat. Add scallops, saute 2 mins per side. Remove from pan. Coat bell pepper strips with cooking oil spray. Place pan over medium-high heat until hot. Add bell pepper and garlic, saute 2 mins, add snow peas and saute another 2 mins. Return scallops to skillet, add peanut butter mixture. Cook 2 mins or until thoroughly heated. Combine with drained pasta and toss gently.

 

432 calories per serving, 10.3 g fat, 4.2 g fiber.

 

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Greek Penne Pasta for 1

Yield: 1 serving; 6 points per serving

 

2 oz Hodson Mill Whole wheat penne

1/2 oz crumbled feta cheese

1 tsp olive oil

2 oz cooked spinach

1/2 cup canned diced tomatoes

1 clove garlic clove(s)

1/2 tsp pine nuts

 

Cook pasta according to package directions (without butter or oil), drain and set aside. If necessary, cover to keep warm.

 

Coat a large skillet with cooking spray. Add olive oil and heat over medium-high heat until oil sizzles. Add pine nuts and garlic. Cook and stir until pine nuts are golden brown, about 3 minutes. Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.

 

Add spinach mixture to pasta and toss until combined. Serve pasta sprinkled with feta cheese. Yields about 1 1/2 cups per serving.

 

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Penne with Spinach and Feta

Yield: 4 servings; 6 points per serving

 

12 oz uncooked whole wheat penne

1 tablespoon olive oil

1 medium onion diced

2 garlic cloves

1.5 cups pear or cherry tomatoes

3/4 cup fat-free chicken broth

6 oz package fresh baby spinach

1/4 tsp salt

1/4 tsp pepper

1/2 cup crumbled feta cheese

 

Cook pasta according to package w/o salt and fat.

 

Meanwhile, warm the olive oil in a large skillet over medium heat. Add onion and cook, stirring 4 min. Add garlic and cook, stirring 30 seconds. Add tomatoes and broth; simmer 5 minutes or until the tomates soften and some liquid evaporates. Use wooden spoon to lightly crush tomatoes. Slowly stir in spinach; cook stirring 2 min or until leaves wilt.

 

Drain pasta. In serving bowl, toss pasta with warm tomato-spinach sauce. Season with salt and pepper. Garnish with cheese.

 

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Pumpkin And Cheese Stuffed Shells

Yield: 6 Servings (4 shells per serving); 4 points per serving

 

24 shell pasta for stuffing

2 t vegetable oil

3/4 c finely chopped onion

8 oz canned pumpkin

1/2 c part-skim ricotta

3 T grated Parmesan cheese

2 T seasoned bread crumbs

2 T brown sugar

1/2 t cinnamon

1 T margarine

1 T flour

1 -1/4 cups 1% milk

1/8 t nutmeg

 

Preheat oven to 350F. Cook pasta until firm to the bite, then drain, cover and set aside.

 

In a medium nonstick skillet, heat the oil and saute the onions until tender, approx. 5 minutes. Remove from the heat.

 

Add the pumpkin, both cheese, bread crumbs, sugar and cinnamon to the onions, mixing until well blended. Place 1 Tbsp mixture into each shell; place in a 9 x 13 baking dish.

 

Make the sauce: In a nonstick skillet, melt the margarine; add the flour and cook for 1 minute. Add the milk and nutmeg; simmer just until slightly thickened, stirring constantly, approximately 5 minutes. Pour over the pasta. Bake for 20 minutes, or until hot.

 

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Pasta Dalvina

 

1 tbsp. olive oil

1 red onion, sliced

1 tsp garlic, chopped

2 large tomatoes, chopped

4 large handfuls spinach leaves

1 cup mushrooms, sliced

1 can artichoke hearts in water, drained

1 cup chicken broth

1/2 lb. whole wheat pasta, cooked

Fresh parsley, chopped

Grated Parmesan cheese

 

Saute onions until tender, add garlic and cook 2 more minutes. Add remaining vegetables and chicken broth and cook until mushrooms are cooked and spinach is wilted. (The juices from the veggies will combine with the oil and the broth to make a very light sauce).

 

Put all in big bowl, add pasta. Toss pasta until the sauce is blended. Garnish with parsley and cheese.

 

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Quick Buffalo Chicken Lasagna

 

1 box whole wheat lasagna noodles, UNcooked

2-3 large Chicken breasts

1 can (3 cups) Hunts 3 Cheese Spaghetti sauce

Low cal wing sauce of choice

16-24 oz FF Ricotta or cottage cheese

1/2 - 1 cup Egg Beaters OR 2-3 eggs

Parmesan cheese OR Dry Hidden Valley Ranch dressing mix

9-15 slices 2% pepperjack cheese

1 cup water

 

Cut the chicken breasts to bite sized pieces. Pour a little wing sauce on and let it marinade for a few minutes.

 

Mix the spaghetti sauce with the wing sauce to taste. (As the lasagna cooks, some of the spiciness will lighten up.)

 

Mix the ricotta or cottage cheese with the egg. Stir in parmesan OR dry Hidden Valley dressing mix.

 

Put a thin layer of sauce in a 9x13 pan. Layer 4 UNcooked noodles, 1/3 sauce, 1/2 chicken, 1/2 ricotta, 4-5 slices pepperjack. Repeat. Top with a final layer of noodles and sauce.

 

Carefully pour the 1 cup of water over all. Cover tightly with foil. Bake at 400 for an hour, check, and continue baking if needed. Take out and top with a little pepperjack or shredded cheddar.

 

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Ravioli Lasagna

Yield: 6 servings; 7 points per serving

 

25 oz. bag Five Cheese Frozen Ravioli

2 large tomatoes, chopped

1 small onion, chopped

1 clove garlic, minced

8 oz. sliced mushrooms

8 oz. can tomato sauce

1 Tbsp. chopped fresh basil or 1 tsp. dried basil

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup nonfat or low-fat ricotta cheese

2 Tbsp. reduced fat grated Parmesan cheese

 

Preheat oven to 325 degrees. Cook and drain ravioli as directed on package.

 

Cook remaining ingredients except cheeses in large skillet over medium-high heat, about 5 minutes, stirring frequently, until tomatoes are soft.

 

Place ravioli in ungreased 8"x8" baking dish. Spread ricotta cheese over ravioli. Pour tomato sauce over top. Sprinkle with Parmesan cheese. Bake, uncovered, for about 20 minutes or until hot.

 

Source: www.halfmysize.com

 

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Last Minute Lasagna

 

1 26oz jar pasta sauce

1 30oz bag frozen large cheese ravioli, unthawed

1 10oz box frozen chopped spinach, thawed and squeezed dry

1 8oz bag shredded RF mozzarella

1/2 c. RF grated parmesan

 

Heat oven to 350 degrees F.

 

Coat a 13x9 baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.

 

Cover with foil and bake 35-45 minutes. Uncover and bake 5-10 minutes more or until bubbly.

 

      • Notes: I did not use frozen spinach; I used spinach ravioli from the refrigerated section (not frozen).

 

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Seafood Lasagna

Yield: 12 servings; 7 points per serving

 

1/2 cup butter or margarine

2 garlic cloves -- finely chopped

1/2 cup Gold Medal® all-purpose flour

2 cups milk

2 cups chicken broth

2 cups shredded mozzarella cheese (8 ounces)

4 medium green onions -- sliced (1/4 cup)

2 tablespoons capers

1 teaspoon dried tarragon leaves

1/2 teaspoon lemon pepper

9 uncooked lasagna noodles

1 cup small curd creamed cottage cheese

1 can crabmeat -- (6 ounces) drained and cartilage removed

1 can tiny shrimp -- (4 ounces) drained

1/2 cup grated Parmesan cheese

 

Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.

 

Spread one-fourth of the cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles. Spread cottage cheese over noodles. Repeat with one-fourth of the cheese sauce and 3 noodles. Top with crabmeat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.

 

Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting.

 

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Spinach and Artichoke Lasagna

Yield: 4 servings; 5 points per serving

 

6 whole wheat lasagna noodles

1 cup fat-free ricotta cheese

4 ounces fat-free feta cheese

zest of one lemon

bunch of fresh oregano, chopped fine (if you use dried oregano, use a teaspoon and add some chopped fresh parsley)

10 oz package frozen spinach, thawed and drained

1 (14.5 ounce) can artichoke hearts, drained and chopped

1 cup fat-free half and half

1/2 cup light mozzarella cheese, or 2 sticks of light string cheese, shredded

cooking spray

 

Spray an 8" x 8" pan with cooking spray. Combine the ricotta, feta, lemon zest, and oregano to make the filling for the lasagna.

 

Assemble the casserole as follows: Put 2 - 3 tablespoons of half & half in the bottom of the pan and swirl it around so it covers the bottom. Break 2 lasagna noodles so they fit, and place them in the bottom of the pan. You do not need to cook the noodles beforehand.

 

Drizzle another 2 tablespoons of half & half on top of the layer of dry noodles, then spread half of the cheese filling on top of the noodles. Then add half of the chopped artichokes, spinach and another 2 tablespoons of half & half. Add another layer of dry noodles, more half & half, the rest of the cheese mixture, the rest of the artichokes and spinach, more half & half, then cover with the last 2 dry noodles.

 

Pour the rest of the half & half over the noodles and sprinkle the mozzarella cheese on top of that. Cover the pan with aluminum foil and place in the refrigerator for several hours or overnight so that the noodles soften.

 

Before baking, press on the top of the casserole with a fork to make sure that there is a sufficient layer of half and half on top to keep the noodles moist. Bake covered at 350 degrees for about 45 minutes. Remove the foil and bake for another 10 to 15 minutes until the top is lightly browned. Let sit for 5 minutes before cutting.

 

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Crockpot Chicken Lasagna Florentine

Yield: 8 (1 cup) servings; 7 points per serving

 

2 cans 98% fat free Cream of chicken soup

10oz frozen chopped spinach, thawed and squeezed dry

9 oz diced cooked chicken

8 oz reduced fat sour cream

1 cup skim milk

1/4 tsp pepper

1/2 cup parmesan cheese

1/3 cup chopped onion

1/2 tsp salt

9 uncooked lasagna noodles

1 cup (4oz total) shredded mozzarella cheese

 

Combine first nine ingredients in a bowl

 

Place 3 noodles in the bottom of a sprayed crockpot (break noodles to fit if needed) Top with 1/3 of spinach mixture, 1/3 cup of the cheese. Layer 3 more noodles, 1/2 remaining spinach mixture, 1/3 cup cheese. Repeat layer, ending with cheese.

 

Cover and cook on high 1 hour then reduce temperature to LOW and cook 5 hours (no longer!)

 

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Two Cheese Vegetable Lasagna

Yield: 6 servings; 5 points per serving

 

1 sprays cooking spray

1/2 cup onion(s), diced

2 cup button mushrooms, or cremini mushrooms, sliced

2 medium garlic clove(s), minced

16 oz chopped frozen spinach, thawed and well-drained

15 oz fat-free ricotta cheese

1 cup shredded fat-free mozzarella cheese

1 large egg white(s)

1/8 tsp ground nutmeg

14 oz canned tomato sauce

14 oz canned diced tomatoes, with basil, garlic and oregano

8 oz uncooked whole-wheat pasta, lasagna noodles (9 noodles)

2 Tbsp Grated Parmesan Style Soy Cheese, or similar product

 

Preheat oven to 350ºF.

 

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid evaporates, about 2 minutes more.

 

Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg; mix well to combine.

 

Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more of tomato mixture and 1/2 of cheese mixture; spread cheese mixture to make an even layer. Top with 3 more noodles and press noodles slightly into cheese mixture. Top noodles with 3/4 cup more of tomato mixture and remaining cheese mixture. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with grated cheese topping.

 

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Overnight Lasagna

Yield: 9 servings; 6 points per serving

 

16 oz cooked extra lean ground beef

2 cup fat-free cottage cheese

2 cup Kraft Low-Moisture, Part-Skim Shredded Mozzarella

28 oz reduced fat bottled spaghetti sauce

12 items dry lasagna noodles

1/2 cup water

1 tsp dried basil

 

Brown hamburger and drain off fat. Sprinkle with salt & pepper and allow to cool.

 

In a bowl, mix cheese (reserving 1/2 c. mozarella) and basil. Spread 1/2 cup sauce in greased 9x13 pan. Top with a layer of raw noodles, cheese mixture, crumbled meat with sauce. Build a 2nd layer. Top with noodles, remaining sauce, and reserved 1/2 c. mozarella cheese. Pour 1/2 cup water around the edges of pan.

 

Cover tightly with foil (dull side out). Refrigerate overnight. Bake at 350 for 1 hour for a glass pan (375 for metal pan) or until mixture is bubble and noodles are tender. Let stand for 15 minutes before serving!

 

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Pasta with Chicken in Mushroom Sauce

Yield: 4 servings; 8 points per serving

 

1 split, skinless chicken breast with ribs (2 halves)

4 skinless chicken thighs

1 tsp. extra virgin olive oil

1 medium onion, chopped

1 garlic clove, minced

1/4 lb. white mushrooms, coarsely

1 can (28 oz.) diced tomatoes

1 tsp. each oregano and basil

1/8 tsp. red pepper flakes, or according to taste

4 Tbsp. grated Parmesan cheese

1/2 lb. whole-wheat pasta chopped

 

Coat a large, non-stick skillet with cooking spray. Heat pan over medium-high heat until hot. Brown chicken lightly, about 8 minutes, turning pieces occasionally so they color on all sides. Transfer chicken to a plate.

 

Heat oil in the pan. Sauté onions and garlic until translucent, about 4 minutes. Add mushrooms. Sauté until they release liquid, about 4 minutes. Add tomatoes with their liquid, oregano, basil, and pepper flakes, if using. Season with salt and pepper.

 

Return chicken to the skillet. Simmer until chicken is white at the bone, about 40 minutes, turning it after 25 minutes.

 

Transfer chicken pieces to plate and set sauce aside. When cool enough to handle, pull the chicken meat from the bones. There will be about 8 ounces of white meat and 6 of dark meat. Wrap the white meat in plastic wrap or foil and refrigerate until ready to use another time. Mix the dark meat into the sauce.

 

Cook pasta according to package directions. Drain and divide among 4 bowls. Reheat chicken/sauce under low heat until hot. Spoon sauce over pasta. Sprinkle with cheese and serve.

 

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Lemon Basil Shrimp and Pasta

Yield: 4 servings

 

3 quarts water

8 ounces uncooked spaghetti

1 pound peeled and deveined large shrimp

1/4 cup chopped fresh basil

3 tablespoons drained capers

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon salt

2 cups baby spinach

 

Bring 3 quarts water to a boil in a Dutch oven. Add pasta; cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.

 

PER SERVING: CALORIES 397; FAT 9.6g; PROTEIN 31g; CHOLESTEROL 172mg; CALCIUM 88mg; SODIUM 666mg; FIBER 2.4g; IRON 5.4mg; CARBOHYDRATE 44.9g

 

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Shrimp Vermicelli

Yield: 4 (1 cup) servings; 7 points per serving

 

2 Tablespoons margarine

1 package dry Italian dressing mix (0.7oz.)

1 lb. medium shrimp, peeled and deveined

4 cups hot vermicelli (8 oz. un-cooked)

 

Melt butter in a nonstick pan, stir in dressing. Add shrimp and sauté until shrimp are done.

 

Combine shrimp mixture and pasta.

 

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Creamy Cajun Shrimp Linguine

Yield: 4 (1.5 cup) servings

 

1 cup water

1 (14-ounce) can fat-free, less-sodium chicken broth

6 ounces uncooked linguine

1 pound medium shrimp, peeled and deveined

1 1/2 tablespoons butter

1 (8-ounce) package presliced mushrooms

1 large red bell pepper, cut into (1/4-inch-thick) slices

2 teaspoons all-purpose flour

1 teaspoon Cajun seasoning

1/4 teaspoon salt

2/3 cup half-and-half

1/4 cup chopped fresh flat-leaf parsley

 

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

 

 

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.

 

CALORIES 365; FAT 10.9g; PROTEIN 27.4g; CHOLESTEROL 194mg; CALCIUM 101mg; SODIUM 685mg; FIBER 2.2g; IRON 4.1mg; CARBOHYDRATE 38.1g

 

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Mushroom Rigatoni Bake

Yield: 4 servings

 

8 ounces uncooked gigli or radiatore pasta

2 teaspoons butter

1/4 cup sliced shallots

8 ounces sliced shiitake mushroom caps

4 ounces sliced cremini mushrooms

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 garlic cloves, minced

1 tablespoon dry sherry

1/4 cup all-purpose flour

2 cups 2% reduced-fat milk

1 cup (4 ounces) grated Asiago cheese, divided

Cooking spray

Thyme sprigs (optional)

 

Preheat oven to 375°. Cook pasta according to the package directions, omitting salt and fat. Drain well. Set cooked pasta aside.

 

Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat.

 

Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk. Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 cup cheese, stirring until melted. Add pasta and mushroom mixture to cheese mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.

 

CALORIES 474; FAT 16g; FIBER 3.3g

 

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Baked Ziti

Yield: 4 servings; 7 points per serving

 

6 ounces Ziti

1 cup Lowfat Cottage Cheese

1 egg white egg white

1 teaspoon dried basil

1 tablespoon dried parsley

1 tablespoon Great Value Fancy Shredded Parmesan Cheese

26 ounces Hunts Garlic and Herb Spaghetti Sauce

3/4 cup part skim shredded mozzarella -- shredded

4 ounces Extra Lean Ground Beef

 

Preheat oven to 350. Cook pasta according to package. Brown the meat. Mix the meat with the sauce. Stir half the sauce into the noodles. Spoon half the noodles into a prepared 8X8 pan.

 

Mix the cottage cheese, egg white, basil, parsley, and 1 tsp of the parmesan cheese. Put the the cheese mixture on top of the noodles. Top with remaining noodles, and pour the rest of the sauce over the noodles. Sprinkle with the rest of the parmesan

cheese.

 

Bake uncovered for 30-35 minutes or until bubbly. Sprinkle mozzarella cheese over the top and cook for 5 minutes more. Let sit for 5 minutes before serving.

 

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Thai Peanut Noodles with Vegetables

 

2 carrots, peeled

1 tablespoon sesame oil, divided

2 teaspoons grated peeled fresh ginger

3 garlic cloves, minced

1 cup fat-free, less-sodium chicken broth

1/2 cup natural-style peanut butter

1/4 cup low-sodium soy sauce

3 tablespoons rice or white wine vinegar

4 teaspoon chili garlic sauce (such as Lee Kum Kee)

Cooking spray

2 red bell peppers, cut into strips

1 pound snow peas, trimmed

1 lb whole wheat linguine

1/2 cup chopped fresh cilantro

 

Shave the carrots lengthwise into thin strips using a vegetable

peeler, and set aside.

 

Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.

 

Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat.

 

Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

 

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Spaghetti with Parmesan and Bacon

Yield: 8 (1-1/4 cup servings); 8 points per serving

 

1 pound uncooked spaghetti

12 bacon slices, chopped

3 garlic cloves, minced

1 c. 2% reduced-fat milk (I used skim)

1 tsp. salt

1 tsp. freshly ground black pepper

3 large eggs

1 c. frozen petite green peas, thawed

1 1/2 c. (6 oz.) grated fresh Parmesan cheese

 

Cook pasta according to pkg. directions. Drain in a colander over a bowl, reserving 1/2 c. hot cooking liquid.

 

While pasta cooks, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Discard remaining drippings; set bacon aside. Add garlic to drippings in pan; cook 30 seconds; stirring constantly.

 

Combine milk, salt, pepper, and eggs, stirring with a whisk. Gradually add reserved hot cooking liquid to milk mixture, stirring constantly with a whisk. Add pasta, milk mixture, and peas to skillet; cook over low heat 3 minutes or until sauce thickens. Add bacon and cheese; stir to combine.

 

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Pasta Superb

Yield: 6 servings; 6 points per serving

 

1/2 cup diced onion

1/2 cup diced carrot

1/2 cup diced green pepper

1 medium stalk celery, diced

8 oz uncooked lean ground beef (with 7% fat)

1/2 tsp garlic salt

1/2 tsp seasoned salt

1 cup sliced mushrooms, fresh or canned

8 oz Barilla plus penne pasta

10 3/4 oz can tomato soup

10 3/4 oz can 98% fat-free cream of mushroom soup

1 cup water

2 oz low-moisture, part-skim shredded mozzarella

 

Brown ground beef with onion, green pepper, carrots, celery, mushrooms, garlic salt and seasoned salt. Boil pasta and drain. Add soups and water to meat and veggies. Cook for 2-3 minutes. Add pasta and pour into a sprayed 9x13 pan. Top with cheese and bake at 350 for 30-40 minutes.

 

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