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

I have been playing around with finding some low-carb recipes to meet the dieting needs of some of my family members. This one just sort of “came together” and turned out to be really good.

1 (8 ounces) package cream cheese, softened
1/2 teaspoon oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon basil
1 cup shredded Mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 cup pizza sauce
2 ounces pepperoni, chopped

1. In a small bowl, mix together the softened cream cheese, oregano, parsley and basil; blend well.

2. Spread mixture in bottom of a 9-inch pie plate. Sprinkle with 1/2 cup of the Mozzarella cheese and 1/2 cup of the Parmesan cheese.

3. Spread with the pizza sauce. Top with the pepperoni and the remaining cheeses. Cover and microwave on High for 5 minutes; serve hot. Makes about 8 servings each containing less than 2 net carbs.

Emily

This lower-calorie, lower-fat pizza recipe from Weight Watchers “Simply the Best” cookbook is perfect for those of us who are trying to drop a few pounds. All the great pizza flavor we crave without all the guilt!

1 cup skim milk
1 tablespoon all-purpose flour
1 onion, chopped
2 whole cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon freshly ground black pepper
6 cups trimmed cleaned spinach
1/4 cup grated Parmesan cheese
1 pound refrigerated ready-made pizza crust dough
3 large plum tomatoes, sliced
2 cups shredded part-skim mozzarella cheese

1. Preheat the oven to 450 degrees F. Spray a 15-inch pizza pan with nonstick cooking spray.

2. In a large nonstick saucepan, combine 2 tablespoons of the milk with the flour; stir until smooth. Stir in the remaining milk, the onion, cloves, nutmeg and pepper. Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 4 minutes. Remove from the heat; discard the cloves. Add the spinach and Parmesan cheese; stir until the spinach is moistened and slightly wilted.

3. Press the pizza dough into the bottom of the pan; pinch the edge to form a rim. Spread the spinach mixture evenly over the dough. Top with the tomatoes and the mozzarella cheese. Bake until the crust is browned and the cheese is golden, 12 to 15 minutes.

Per Serving: 261 Calories, 8 g Total Fat, 4 g Saturated Fat, 19 mg Cholesterol, 542 mg Sodium, 33 g Total Carbohydrate, 2 g Dietary Fiber, 15 g Protein, 301 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milks.

Points Per Serving: 5.

Emily

Fire-Roasted pasta sauce and smoked sausage give this delightful dish a unique flavor that is sure to please family and guests alike!

1 (8 ounces) package ziti or small tube pasta
1 (28 ounces) can diced tomatoes with basil, garlic and oregano, undrained
1 (26 ounces) jar fire-roasted tomato and garlic spaghetti sauce*
1 teaspoon Italian seasoning
1 (16 ounces) package smoked sausage, sliced
2 cups shredded mozzarella cheese, divided
1 cup 4% cottage cheese

1. In a large saucepan, cook the pasta according to the package directions: drain and return to the pan. Stir in the tomatoes, spaghetti sauce, Italian seasoning and smoked sausage; heat through.

2. Stir in 1 cup of the mozzarella cheese and the cottage cheese; top with the remaining mozzarella cheese. Cover and heat over medium heat about 5 minutes or until the mozzarella cheese is melted. Makes 8 servings.

Emily

The delicious robust flavor of pepperoni pizza in a convenient taste appealing casserole! I made this for dinner last night and my family loved it!!

8 ounces rotini or other spiral pasta, uncooked
1 pound lean ground beef
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons Italian seasoning
2 (14 ounce each) jars pizza sauce
1 egg
1/2 cup milk
1/2 cup grated Parmesan cheese
1 (3.5 ounce) package sliced pepperoni
2 cups ( 16 ounces) shredded mozzarella cheese

1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain and return to the skillet. Stir in the salt, pepper, garlic powder, Italian seasoning and pizza sauce; set aside.

2. In a medium bowl, combine the egg, milk and Parmesan cheese. Drain the pasta; toss with the egg mixture. Transfer pasta mixture to a greased 2-quart casserole. Top with the beef mixture, pepperoni and mozzarella cheese.

3. Bake at 350 degrees F. for 30 minutes or until hot and bubbly and cheese is melted. Makes 6 servings.

Emily

When my family wants lasagna and I am short on time, I use this recipe. It’s much faster than traditional lasagna but tastes just as great!

1 pound lean ground beef
1/2 cup finely chopped onion
1 (26 oz) jar spaghetti sauce (I use Ragu)
1 cup water
3 cups dried wide egg noodles
1 cup ricotta cheese
1/4 cup milk
1/4 cup Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon dried parsley flakes
1 cup shredded mozzarella cheese

In a large skillet over medium heat, cook the ground beef and onion until meat is no longer pink; drain.
Stir in the spaghetti sauce and water; bring to a boil. Add the egg noodles; return to a boil. Reduce the heat, cover and simmer for 10 minutes or until the noodles are tender.

In a small bowl, stir together the ricotta cheese, milk, Parmesan cheese, Italian seasoning and parsley flakes. Spread cheese mixture over meat mixture in skillet; top with the mozzarella cheese. Cover and cook over low heat 5 minutes or until heated through and cheese is melted. Remove from heat and let stand 10 minutes before serving. Makes 6 servings.

Emily

Hot pizza bread sticks right out-of-the-oven and dipped in warm pizza sauce; the perfect appetizer! Be sure to make plenty because they will disappear really fast!!

1 (11 oz) package refrigerated French bread dough
1 tablespoon olive or canola oil
2 garlic cloves, pressed
1cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 (8 oz) can pizza sauce

1. Unroll the bread dough. Using your hands, pat the dough over the bottom of a 12×15-inch baking sheet with sides. Brush dough with the olive or canola oil.

2. Spread the garlic over the prepared layer. Sprinkle with the mozzarella cheese, Parmesan cheese and oregano.

3. Bake at 375 degrees F for 12 to 14 minutes or until golden brown. Pour the pizza sauce into a small microwaveable bowl. Heat on High for 1 to 1-1/2 minutes or until heated through.

4. Using a pizza cutter, cut the baked bread layer into long strips. Serve with the warm pizza sauce for dipping. Makes 20 servings.

Emily