Baked Pasta

from: TLC Recipes

Baked Pasta with Ricotta

YIELD Makes 12 servings
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INGREDIENTS

1	package (16 ounces) uncooked rigatoni or penne pasta
1	container (15 ounces) ricotta cheese
2/3	cup grated Parmesan cheese
2	eggs, lightly beaten
1/2	teaspoon salt
1/8	teaspoon black pepper
2	jars (26 ounces each) marinara sauce, divided
3	cups (12 ounces) shredded mozzarella cheese, divided

PREPARATION:

1. Preheat oven to 375°F. Spray 13X9-inch baking pan with nonstick cooking spray.
2. Cook rigatoni according to package directions; drain. Meanwhile, beat ricotta, Parmesan, eggs, salt and pepper in medium bowl until well blended.
3. Spread 2 cups marinara sauce over bottom of prepared pan; spoon half of cooked pasta over sauce. Top with half of ricotta mixture and 1 cup mozzarella. Repeat layers of marinara sauce, pasta and ricotta mixture. Top with 1 cup mozzarella, remaining marinara sauce and 1 cup mozzarella.
4. Cover with foil; bake about 1 hour or until bubbly. Uncover and bake about 5 minutes more or until cheese is completely melted. Let stand 15 minutes before serving.

Broccoli Cheese Soup

recipe from Weight Watchers

This recipe is FAST n' EASY and tastes oh sooooo yummy!!! I just doubled the recipe, made it on the stove top earlier in the day and then had it warming in the crockpot until dinner time. It worked out perfectly! And would you believe it is a Weight Watcher recipe!? You won't believe it!

Broccoli Cheese Soup
Points: 4
Prep: 2 minutes
Cook: 8 minutes

1 (12oz) package fresh broccoli florets, coarsely chopped (I just used fresh broccoli steamed and chopped)
2 1/4 cups fat-free half-and-half
1/3 cup all-purpose flour
2 1/2 cups fat-free, less-sodium chicken broth
12 oz light processed cheese cubed (such as Velveeta light)

1. Place chopped broccoli in microwave safe bowl, and cover with plastic wrap. Microwave at HIGH 5 minutes or until tender.

2. While broccoli cooks, combine half-and-half and flour in pan stirring with a whisk. Cook over medium-high heat 5 minutes or until thick, stirring CONSTANTLY with whisk. Add chicken broth & cheese; cook over medium heat until cheese melts, stirring CONSTANTLY. Add broccoli and cook 2 minutes or until thoroughly heated.

Yields: 7 servings (serving size: about 1 cup).
Calories per serving: 194 (30% from fat)
Fat: 6.5g
Fiber:1.6g

Pizza Margarita

(from Dinner's On Me)

ingredients:
-your favorite pizza crust
-fresh mozzarella, sliced thinly
-fresh tomatoes, sliced thinly
-fresh basil
-olive oil
-parmesan cheese (optional)

This is about as simple as pizza can get! Drizzle a bit of olive oil on your favorite pizza crust. Top with sliced tomatoes, mozzarella and basil. Bake until done. Serve with parm cheese, if desired.

**Sometimes this Lil Mama grills pizzas. Super tasty and fun for the summer!

Grilled Portobello Mushroom Burgers

(from The Mayo Clinic)

Serves 4

Ingredients

4 large portobello mushroom caps, 5 inches in diameter
1/3 cup balsamic vinegar
1/2 cup water
1 tablespoon sugar
1 garlic clove, minced
1/4 teaspoon cayenne pepper, optional
2 tablespoons olive oil
4 whole-wheat buns, toasted
4 slices tomato
4 slices red onion
2 bibb lettuce leaves, halved

Directions

Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.

To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate.

Place each mushroom on a bun and top with 1 tomato slice, 1 onion slice and 1/2 lettuce leaf. Serve immediately.

Nutritional Analysis

(per serving)

Serving size: 1 portobello mushroom burger
Calories	283	Cholesterol	0 mg
Protein	8 g	Sodium	140 mg
Carbohydrate	46 g	Fiber	9 g
Total fat	9 g	Potassium	134 mg
Saturated fat	1 g	Calcium	203 mg
Monounsaturated fat	5 g