Yield: 9 servings | Prep time: 20 mins | Bake: 25 mins | Total time: 25 mins

Ingredients

1 lb. ground beef

1/2 cup chopped green pepper

1/2 cup chopped onion

2/3 cup water

1 envelope taco seasoning

1 can (15 oz.) black beans, rinsed and drained

1 can (14 1/2 oz.) Mexican diced tomatoes, undrained

6 flour tortillas (8 inches)

1 can (16 oz.) refried beans

3 cups (12 oz.) shredded Mexican cheese blend

Instructions

1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning, bring to a boil. Reduce heat; simmer, uncovered, for 2 mins. Stir in black beans and tomatoes. Simmer, uncovered, for 10 mins.
2. Place two tortillas in a greased 13×9″ baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
3. Cover and bake at 350°F for 25-30 mins or until heated through and cheese is melted.

Makes 8 servings | Total Time: 35 mins

Ingredients

1 1/2 cups fresh breadcrumbs (from 3 oz. firm-textured sandwich bread)

2 tbsps cold butter, cut into bits

1/4 cup grated Parmesan cheese

4 cups chicken or vegetable broth

1/8 tsp nutmeg or mace

2 cups elbow macaroni (8 oz.)

1 large egg yolk

1 3/4 cups shredded cheddar cheese

Instructions

1. Preheat the oven to 3450°F. Coat the bottom of a 7×11″ or 9″ square baking dish with cooking spray.
2. In a food processor, combine the breadcrumbs, butter and Parmesan. Pulse on and off until butter is completely and evenly blended into the crumbs.
3. In a medium saucepan, bring the broth and nutmeg to a boil over high heat. Stir in the macaroni, reduce the heat to a simmer and cook, stirring occasionally, until very tender, 8-10 minutes.
4. In a medium bowl, beat the egg yolk.
5. Reserving the cooking broth, drain the pasta. One tbsp at a time, beat 1/4 cup of the reserved broth into the egg yolk. Add the pasta and toss to coat well.
6. Layer the macaroni into the baking dish in three layers, sprinkling with cheddar between each. End with a layer of cheddar, then top with the bread-crumb mixture.
7. Bake for 16-18 mins, until the crumb topping is nicely browned.

Makes tons

Ingredients

2 lbs. fusili

1 large onion, 1/4 and sliced

1 lb. mushrooms, coarsely chopped

2 chicken breasts

1 stick butter

1 pint heavy cream

1/2 cup Sherry or 1/2 white wine and 1/2 garlic salt

1/2 1/2 cup Romano

1/4 tsp pepper

Instructions

1. Bake (or grill) chicken and garlic salt at 350°F for 25 mins and chop into bite-sized pieces.
2. Melt butter. Add cream and other ingredients. Simmer until thickened (~10 mins), stirring (whisking) often.
3. Caramelize onions in 1 tbsp butter. Add mushrooms and cook until tender.
4. Cook pasta in salted water. Drain. Return to pot. Top with veggies, chicken, and sauce. Stir

Serves: 12 | Time: 10 mins

Ingredients

1/2 lb. cooked Penne Pasta

3 tbsp olive oil

1 1/2 cup sliced zucchini

1 1/2 cup cooked chicken, shredded

12 garlic cloves, chopped

1 1/2 cup small tomatoes

3 tbsp fresh basil

9 tbsp Parmesan Cheese

Instructions

1. Heat oil in medium saucepan. Once heated, add zucchini, shedded chicken and chopped garlic. Cook for 3 mins.

2. Add tomatoes and basil, then cook for 3 minutes.

3. Toss cooked Penne with sauce, then garnish with Parmesan cheese.

Prep Time: 20 mins |  Cook: 40 mins | Serves: 12

Ingredients

18 whole lasagna noodles (not oven-ready)

1 cup butter

2 whole onions, chopped

2 garlic cloves, minced

1 cup all-purpose flour

2 tsp salt

4 cups chicken broth

3 cups milk

8 cups shredded Mozzarella cheese, divided

2 cups grated parmesan cheese, divided, plus additional 1/2 cup for topping (optional)

2 tsp dried basil

2 tsp oregano

1 tsp ground pepper

4 cups ricotta cheese

4 cups cooked, cubed chicken

2 pkgs (10 oz. each) frozen chopped spinach, thawed and drained

2 tbsps chopped fresh parsley

Instructions

1. Preheat oven to 350°F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

2. Meanwhile, melt the butter in large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

3. Mix in the broth and milk, and boil, stirring constantly, for 1 min. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

4. Spread 1/3 of the sauce mixture on the bottom of the 9×13” baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

5. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).

6. Bake for 35-40 minutes in the preheated oven. Let stand for 5 minutes before cutting and serving.

Serves: 8 | Prep Time: 10 mins | Cook Time: 1 hr 10 mins

Ingredients

2 containers (15 oz. each) ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese, divide

2 eggs

1 jar Bertolli Tomato and Basil sauce

1 jar Bertolli Alfredo Sauce

12 uncooked lasagna noodles

Instructions

1. Preheat oven to 375°F. Combine ricotta cheese, mozzarella cheese, 1/4 cup parmesan cheese, and eggs in a large bowl; set aside.
2. Combine sauces in medium bowl.
3. Spread 1 cup sauce mixture in 9×13″ baking dish. Layer 4 uncooked lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese. Cover with aluminum foil and bake 1 hr. Remove foil and bake 10 mins. Let stand 10 mins before serving.

Tip: Try adding 1 lb. cooked, crumbled ground beef or Italian sausage or 4 cups of your favorite cooked vegetables evenly divided over each layer.

Serves: ~6

Ingredients

1 lb. angel hair

1 cup olive or sesame oil

1/2 cup lemon juice

3 garlic cloves, minced

1/2 cup Bragg’s, soy or tamari

2 tbsp grated ginger root

1/4 cup honey

3 carrots, julienned

2 cups portobello or 1 cup regular mushrooms

3-4 cups broccoli florets

Instructions

1. Cook pasta to desired doneness.
2. In a small saucepan, combine oil, lemon juice, garlic, Bragg’s, ginger and honey.
3. Pour about 1 cup of this sauce into a medium sacuepan and add the carrots. Sauté for about 5 minutes.
4. Add mushrooms and broccoli and cook until tender (about 5 mins)
5. Toss vegetables, pasta and remaining sauce.

Ingredients

1 lb. ground beef

olive oil

1 small onion, finely chopped

2 cloves garlic, (finely chopped or pressed)

garlic salt

table salt

1 egg

lasagna noodles, uncooked

1 large can crushed tomatoes

1 small can diced tomatoes, drained

1 tbsp oregano

1 tbsp basil

1 large (24oz.) container cottage or ricotta cheese

1 tbsp parsley

2 cups grated cheese

Parmesan cheese

Instructions

1. Brown beef in small amount of olive oil. Add onion and sauté with beef until tender. Drain. Add garlic. Sprinkle in garlic salt and table salt to taste. Add tomatoes, oregano, and basil. Let sauce bubble, then reduce heat to simmer for 5-10 mins or more. Mix cottage or ricotta cheese with parsley and egg and mix well. In a 9×13″ casserole dish, cover bottom with one scoop of sauce. Layer uncooked noodles, half of cheese mixture, and half of sauce. Sprinkle grated cheese all over. Repeat layers. Sprinkle top with Parmesan. Cover tightly with foil and bake at 350°F for 35 mins. Remove foil and bake for 5 more mins. Remove from oven and let stand 10 mins before serving.