1 package lasagna noodles 2 4 oz. cans shrimp, baby, or 1 cup fresh shrimp, cooked 2 6 1/2 oz. can crab meat, 1 1/2 cups fresh 2 tablespoons butter or margarine 2 tablespoons flour 2 cups half and half salt and pepper, to taste 1/2 cup feta cheese, with sun dried tomatoes and basil 1/4 cup Parmesan cheese 1 teaspoon garlic, minced 1/2 cup mozzarella cheese, shredded 1 slice bread, crumbled into crumbs
Cook lasagna noodles for 5 minutes, drain. In medium sized saucepan, melt the butter or margarine. Add flour and salt and pepper, cook until bubbly. Add the half and half and stir until blended well. Add the cheeses and continue stirring until cheese is melted and mixture thickens. Add the garlic and seafood, stir well. Remove from heat. In small baking pan, layer the noodles and seafood sauce. Top with cheese and breadcrumbs. Bake at 350 for 45 minutes.
1/4 cup olive oil 1 eggplant, cubed 1 red pepper, deseeded and chopped 1 orange bell pepper, deseeded and chopped 12 ounces dry penne pasta 3 tablespoons red pesto sauce 2 tablespoons rice vinegar fresh ground black pepper 8 ounces feta cheese basil leaves (to garnish)
Heat the olive oil in a large pan, add the eggplant and peppers, and sauté over a moderate heat for 10 minutes until the eggplant is golden and the peppers softened and browned at the edges. While the vegetables are sautéing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the eggplant and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the vegetables on top. Crumble over the feta cheese and serve garnished with basil leaves.
12 oz ravioli or tortellini, cooked according to package directions 2 Tbsp extra virgin olive oil 8 oz mushrooms, sliced 1/4 cup walnuts, chopped 1 cup heavy whipping cream 1/4 tsp black pepper 1 1/2 cups freshly grated Parmesan cheese
Heat olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil. Drain pasta and place on a serving plate. Pour sauce over pasta. Garnish with parsley. Serve immediately.
4 strips bacon, cut in 2-in. pieces 1 medium onion, cut in thin wedges 1 pkg (8 oz) presliced mushrooms 1 large clove garlic, cut in slivers 1 bag (10 oz) prewashed fresh baby spinach
Nice to add:
Diced tomato and grated Parmesan cheese Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs. Meanwhile cook bacon in a large nonstick skillet over medium-high heat until crisp. Place on a paper towel to drain. Remove all but 1 Tbsp fat from skillet. Add onion and mushrooms to skillet. Sauté 4 minutes or until onion has browned. Reduce heat to medium, add garlic and cook 30 seconds until fragrant. Add spinach; cook until wilted. Scoop 1/2 cup cooking water from pasta pot; stir into spinach mixture. Drain pasta; return to pot. Add Sauce and bacon; toss to mix. Sprinkle with tomato and cheese.
4 Servings
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