Marvelous Recipes

This delicious easy-to-make manicotti recipe from Betty Crocker is a great make-ahead dinner idea. Keep one handy in your freezer for one of those hectic days when you are short on time and energy!

1 (26 ounce) jar chunky-style tomato pasta sauce
2 (9 ounce each) boxes frozen spinach, thawed & well drained
1 (12 ounce) container small curd cottage cheese
1/3 cup grated Parmesan cheese
1 teaspoon dried oregano leaves, crumbled
1/4 teaspoon pepper
1 (8 ounce) package manicotti shells (14 shells)
1/4 cup water
1 (8 ounce) package shredded mozzarella cheese

1. Heat oven to 350 degrees F. In an ungreased 13×9-inch baking dish, spread about 1/3 of the pasta sauce.

2. Stir together the spinach, cottage cheese, Parmesan cheese oregano and pepper. Fill the uncooked manicotti shells with the spinach mixture; place on sauce in baking dish.

3. In a medium bowl, stir together the remaining pasta sauce and water; pour evenly over the shells, covering completely. Cover and bake for 1 hour.

4. Sprinkle with the mozzarella cheese; cover and bake 15 to 20 minutes longer or until the shells are tender.

Note: You can assemble this recipe, cover and refrigerate for 24 hours before cooking; then bake as directed. Or cover tightly, label and freeze for up to 1 month; bake for about 2 hours.

Emily

This cheesy broccoli and pasta dish is always a favorite at my dinner table. I especially like how easy it is to make. I sometimes add a little cut-up cooked chicken to make this an all-in-one dinner.

1 (16 ounces) package penne pasta
4 cups frozen broccoli flowerets
1 (10-3/4 ounces) can cream of mushroom soup
1-1/2 cups milk
1/2 teaspoon ground black pepper
1-1/2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese

1. Cook the pasta according to the package directions; add the broccoli during the last 4-5 minutes of the cooking time. Drain well.

2. In a 12x8x2-inch shallow baking dish, stir together the soup, milk and pepper. Add the pasta broccoli mixture, 3/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses.

3. Bake at 350 degrees F. for 25 minutes or until hot and the cheese is melted. Makes 8 servings.

Emily

A super easy way to enhance the flavor of ordinary cooked broccoli!

1 (10-3/4 ounces) can condensed cheddar cheese soup
1/4 cup milk
4 cups frozen broccoli florets

1. Stir the soup and milk in a 2-quart microwavable casserole; add the broccoli. Cover the dish with plastic wrap.

2. Microwave on High for 8 minutes or until the broccoli is crisp-tender, stirring once halfway through cooking time. Makes 6 servings.

Emily

A delightful combination of steamed cauliflower, creamy Swiss cheese and spicy pork sausage! This makes a great main dish or you can serve it as a side with your favorite meat.

1 (16 ounces) package frozen cauliflower
1 (8 ounces) package cream cheese, softened
1/2 pound bulk pork sausage, cooked, drained and crumbled*
Salt & Pepper (to taste)
4 ounces Swiss cheese, thinly sliced
4-5 slices bacon, cooked crisp and crumbled

1. Preheat oven to 350 degrees F. Microwave or steam the cauliflower until tender; mash with a potato masher until smooth. Add the cream cheese, sausage, and salt and pepper to taste.

2. Spread 1/2 the cauliflower mixture into bottom of a 2-quart casserole; top with 1/2 the cheese. Add the remaining cauliflower mixture and top with the remaining cheese; sprinkle top with the crumbled bacon. Bake 30 minutes or until hot and bubbly.

Makes 6 servings, each containing 5 grams of carbohydrates and 2 grams of fiber for a total of 3 grams of usable carbohydrate and 13 grams of protein.

* If your family is not fond of sausage, you may substitute lean ground beef for the sausage.

Emily

Looking for an economical dinner to satisfy your hungry family? This tasty and filling casserole is just the thing! Makes a great breakfast too!

1 pound bulk pork sausage
1 (15-1/2 oz) can white hominy, drained
12 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces process cheese spread (Velveeta), sliced

1. Brown the sausage in a large skillet, drain and crumble; return to skillet. Add hominy; stir until heated through, about 5 minutes.

2. In a large bowl, whisk together the eggs, milk, salt and pepper. Stir into hominy mixture; cook until eggs are set, stirring frequently.

3. Pour into a 2-quart baking dish; top with cheese slices. Place under broiler until the cheese is melted. Makes 8 servings.

Emily

A hearty, hunger-satisfying casserole your family is sure to enjoy!

3 cups uncooked rotini pasta
1 pound bulk Italian sausage
1 (28 oz) can crushed tomatoes
3 garlic cloves, finely chopped
1 tablespoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups sliced fresh mushrooms
1 (7 oz) jar roasted red bell peppers, drained and chopped
1 cup shredded Parmesan cheese
2-1/2 cups shredded mozzarella cheese

1. Cook and drain the pasta as directed on the package, using minimum cooking time.

2. In a 10-inch skillet over medium heat, cook sausage, stirring occasionally, until no longer pink, 5 to 7 minutes; drain.

3. In a small bowl, combine the tomatoes, garlic, basil, salt and pepper; mix well.

4. In a 13×9-inch baking dish sprayed with cooking spray, layer 1/2 each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese. Repeat layers with remaining ingredients.

5. Bake at 375 degrees F for 35 to 40 minutes or until cheese is golden brown and casserole is hot. Makes 8 servings.

Emily