Try Some Of Our Favorite Recipes

BAKED ELBOWS WITH ZUCCHINI, TOMATO, AND PARMESAN SOPA DE FIDEO CON CALDO DE FRIJOLE LUIGI'S SPAGHETTI WITH GARLIC AND OIL SPAGHETTI WITH EGGPLANT SAUCE FIDEO PRONTO TEX-MEX LASAGNA TURKEY NOODLE TETRAZZINI HOLIDAY LASAGNA For more great ways to serve our pastas try searching for recipes on some of our favorite sites.

BAKED ELBOWS WITH ZUCCHINI, TOMATO, AND PARMESAN 2 cups Our Best Elbows 2 tablespoons butter * cup chopped onion 8 ounces small zucchini, sliced 1 cup cubed fresh ripe tomatoes * cup chopped Italian flat-leaf parsley 1 garlic clove, crushed 1 container (15 ounces) whole milk ricotta cheese * cup milk 2 tablespoons grated Romano cheese 2 tablespoons grated Parmesan cheese Cook the macaroni in plenty of boiling salted water until just slightly undercooked, about 5 minutes; drain. Meanwhile, melt butter in a wide skillet; add onion; saute 5 minutes. Add zucchini; saute 5 minutes more. Stir in tomatoes, parsley, and garlic; simmer uncovered 5 minutes. Site in ricotta, milk, Roman cheese, and 1 tablespoon of the Parmesan cheese. Bake in a preheated 350F oven until top is lightly browned, about 20 minutes. back to top

SOPA DE FIDEO CON CALDO DE FRIJOLE 4 cups bean broth (water beans have been cooked in) 2 red tomatoes 1 small onion vegetable oil 2 5 oz. pkgs. Q&Q Vermicelli (Fideo) 1 teaspoon dry chicken broth concentrate Fry the chopped onion in vegetable oil; fry fideo in a separate pan until golden. Remove the fideo and add the rest of the ingredients: chopped up tomatoes, salt, dry chicken broth concentrate, bean broth. Add fideo just prior to serving and cook 5 minutes. back to top

LUIGI'S SPAGHETTI WITH GARLIC AND OIL This wonderfully simple, but deep-down soul-satisfying dish has a charming melodic name in Italian: "aglio ed olio." 1/3 cup olive oil 1-1/2 tablespoons minced garlic 10 ounces Our Best Spaghetti Coarsely ground black pepper 2 tablespoons finely chopped Italian-flat-leaf parsley Parmesan cheese Heat the oil in a small skillet over low heat; add garlic, stirring often until the garlic turns golden; be careful not to let it burn. Cook the spaghetti in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes; drain. Toss the oil and garlic, salt, pepper, and parsley. Serve topped with shredded Parmesan cheese. back to top

SPAGHETTI WITH EGGPLANT SAUCE "Meatless Wonder " 2 pounds fully ripe tomatoes, peeled and diced 2 cloves garlic, minced 4 tablespoons olive or salad oil1 can(6 ounces) tomato paste 1/2 cup water 1 small onion, chopped 2 teaspoons salt 1/4 teaspoon each : crushed red pepper, basil leaves, oregano leaves 1 large eggplant, peeled and cubed 1/4 cup chopped parsley 10 ounces Our Best Spaghetti, any style, cooked according to instructions Freshly grated Parmesan cheese In Dutch oven or large saucepan, saute tomatoes and garlic in 1 tablespoon of the oil for 2 minutes.  Stir in tomato paste, water, onion, salt, pepper, and herbs.  Cover and simmer 2 hours, stirring occasionally. Saute eggplant in remaining oil until lightly brown and soft, stirring frequently.  Add to tomato sauce along with parsley.  Cook over low heat 45 minutes.  Serve with cooked, hot spaghetti.  Top with Parmesan chees.  (Makes 6 servings.) back to top

FIDEO PRONTO "Ready in 10 Minutes" 1 5 oz. Package Q&Q Vermicelli (Fideo) 1 16 oz. Can seasoned stewed tomatoes, chopped 1 tsp. Sugar 3 Tbs. cooking oil or bacon drippings Heat oil or bacon drippings in heavy skillet. Add uncooked Vermicelli (Fideo) and saute over medium flame, stirring constantly, until golden brown. Add tomatoes and sugar, cover, and steam for about 8 minutes, or until Vermicelli (Fideo) is "bite" tender, but still slightly firm. Salt and pepper to taste, sprinkle with grated Parmesan if desired. Makes a delicious side dish for meats and fowl. For spicy variety, add 1 medium onion and 1 small green bellpepper (chopped), saute with Vermicelli (Fideo), and proceed as above. Either seasoned or plain tomatoes may be used. back to top

TEX-MEX LASAGNA 12 pieces Our Best Lasagna, uncooked 3 cups tomato or spaghetti sauce 1 cup water 1 151/2 oz. can kidney beans 1 10-oz. package frozen corn, drained & thawed 1 package chili seasoning mix 2 cups part-skim ricotta cheese 11/2 cups reduced fat Monterrey Jack Cheese, shredded In a medium bowl, stir together the spaghetti sauce, water, beans, corn, and chili seasoning. Spread 1 cup sauce mixture over the bottom of a 9 X 13-inch baking pan. Arrange 4 pieces of lasagna (3 lengthwise; 1 widthwise) over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta on top.Arrange another 4 pieces of lasagna over the ricotta and top with another cup of sauce. Spread remaining ricotta on top. Arrange final 4 pieces of lasagna on top. Cover with the remaining sauce. Refrigerate for at least 6 hours. Preheat oven to 350° F. Cover lasagna with foil and bake for 45 minutes covered. Uncover lasagna, sprinkle Monterey Jack Cheese on top and bake an additional 15 minutes uncovered. Let stand 15 minutes before serving. Each serving provides 529 calories, 25.2 g Protein, 66.7 g Carbohydrates, 43.3 mg Cholesterol, 987 mg Sodium. Calories from Fat: 32%. back to top

TURKEY NOODLE TETRAZZINI 10 oz. Our Best Medium Egg Noodles, uncooked 2 Tbs. margarine 2 Tbs. all-purpose flour 1 1/2 cups skim milk 1 cup water 1 cup water 2 chicken bouillon cubes 1/8 black pepper 1/8 tsp. cayenne pepper 1 10-oz. package frozen peas, thawed 4 Tbs. Parmesan Cheese,grated 1/2 cup non-fat, plain yogurt 8 oz. fresh mushrooms, sliced 2 cups diced, cooked turkey Cook noodles according to package directions. While noodles are cooking, melt margarine in medium saucepan. Blend flour until smooth. Stir in milk, water, bouillon cubes, black pepper, and cayenne pepper. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil, about 10 minutes. Stir in peas, yogurt and 2 tablespoons of Parmesan Cheese. Preheat oven to 425° F. When noodles are done, drain well. Mix noodles, mushrooms and sauce with turkey. Turn mixture into lightly greased 9 X 12-in. baking dish. Sprinkle with remaining Parmesan. Bake at 425° for 15 minutes. Serve immediately. back to top

HOLIDAY LASAGNA 8 pieces Our Best Lasagna, uncooked 2 20-oz. cans apple pie filling Cheese Filling: 1 cup part-skim ricotta cheese 1 tsp. almond extract 1/4 cup egg substitute 1/4 cup white sugar Topping: 6 Tbs. flour 1 tsp. cinnamon 3 Tbs. margarine 6 Tbs. brown sugar 1/4 quick oats Dash nutmeg Optional sour cream garnish: (mix and chill) 1 cup nonfat sour cream 1/3 cup brown sugar Prepare lasagna according to package directions; drain. Spread one can apple pie filling in a greased 9 X 13 X 2-in. Pan, slicing any extra-thick apples. Layer four pieces of lasagna over apples. In a bowl, mix together cheese filling ingredients; spread evenly over lasagna and top with the remaining four pieces of lasagna. Spoon remaining can of apple pie filling over lasagna. In a small bowl, crumble together topping ingredients. Sprinkle over apple filling. Bake at 350° F for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture. back to top