1/4 lb spaghetti, broken in half, uncooked (4 oz)
1 1/2 c sugar snap peas
1/2 c red pepper strips
1/4 c Catalina salad dressing
1/2 lb (8 oz.) well-trimmed top sirloin steak, cut into strips
1 T peanut butter
1 T light soy sauce
2 green onion, sliced
1/4 c chopped dry roasted peanuts

COOK spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.

DRAIN spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.

1 (16 oz.) dry ziti pasta
1 pound lean ground beef
1 onion chopped
2 (26 oz.) spaghetti sauce
6 oz. sliced provolone
6 oz. sliced mozzarella
1 1/2 sour cream
1/2 cup grated parmesan
1/4 chopped basil

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 10 10 minutes or until al dente; drain. set aside.

In a large skillet, brown ground beef over medium heat.  Add onions and cook until onions are tender.  Drain off any excess grease and add spaghetti sauce; simmer for about 15 minutes.

Preheat oven to 350 degrees F.

In a lightly greased, 2 quart baking dish, place about half of the cooked pasta; top with a layer of provolone and mozzarella cheese slices.  ladle on half of the spaghetti sauce mixture and sour cream.

Cover with remaining pasta, cheese and sauces.  Sprinkle with  parmesan cheese and fresh basil.

Bake in preheated oven for 30 minutes or until cheese and sauce are bubbly.  Serve.

1/2 pound. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled and sliced
2 tsp. oil
1 pound beef sirloin steak, cut into strips
1/4 cup toasted sesame dressing
1 tbsp. teriyaki sauce

Cook pasta in large saucepan as directed on package.  Place broccoli into boiling water for the last two minutes of cooking

Meanwhile,  Heat oil in large nonstick skillet.  Add Steak strips; cook until browned on both sides.  Stir in dressing and teriyaki sauce; cook for an additional 2 minutes or until sauce begins to thicken, stirring occasionally.

Drain pasta and broccoli and put into a large serving bowl.  Add steak and sauce to bowl and toss to mix ingredients.

Tip:  for additional crunch add 1/2 cup peanuts just before serving

2/3 cup chopped onion
1 garlic clove, minced
1 tbsp. olive or canola oil
1 1/2 pound boneless, skinless, chicken breasts, cut into bite size pieces.
1 (4.5 oz) can chicken broth
3 celery stalks, chopped
1/2 tsp. dried savory
3 tbsp. butter
3 tbsp. flour
3/4 tsp. salt
1/8 tsp. white pepper
1 1/2 cups milk
1 1/4 cup cheddar cheese, shredded
8 ounces wide egg noodles, cooked and drained.

Preheat oven to 350 degrees F.

In a large skillet, saute onion and garlic in oil untill tender.  Add chicken and cook untill no longer pink.  Add the broth carrots, celery and savory.  Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or untill vegetables are tender.

Meanwhile, in a saucepan, melt butter and stir in flour and salt and pepper untill smooth. Gradually add milk and bring to a boil; cook and stir for 2 minutes or untill thickened.  Remove from heat and stir in cheese untill melted.  Pour over chicken mixture.  Add noodles and mix well.

Transfer to a 3 quart baking dish that is coated with non-stick spray.  Bake uncovered at 350 degrees F for 15-20 minutes

1 jar (26 oz.) Spaghetti Sauce
1 pkg. (16 oz.) rotini pasta, cooked
1 cup sour cream
1 pkg. (10 oz.) frozen, chopped spinach, thawed and drained
1/2 cup Parmesan cheese

Preheat oven to 375 degrees F.

In a large bowl, mix all ingredients until thoroughly blended.  Spoon into a 13x9 inch baking pan that is lightly greased.
Bake for 25 minutes or until heated thoroughly.  Serve immediately

2 pkg, macaroni and cheese dinner
1-1/2 cups milk
2 tbsp. butter
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can ( 10 oz.) condensed cream of celery soup
2 cans (6 oz. each) tuna, drained
1 can (4 oz. ) sliced mushrooms, drained
2 cups cheddar cheese, shredded

Preheat oven to 350 degrees F.

Cook macaroni in lightly salted boiling water until noodles are al dente.  (slightly undercooked), drain and add 1 tbsp. butter, milk and cream of celery soup.  Stir in tuna and mushrooms. set aside

Meanwhile, melt 1 tbsp. butter in skillet on medium-high heat.  Add onions and pepper; cook and stir until tender. Spoon onions and pepper into macaroni dinner and stir until thoroughly blended.  Place into a 9x13 inch baking pan, lightly sprayed with non-stick cooking spray.  Evenly sprinkle cheddar cheese over top and bake for 20-25 minutes or until heated thoroughly and cheese is melted.  Serve immediately. 

1 jar Spaghetti sauce (26 oz)
6 T Grated Parmesan cheese, divided
6 Small boneless skinless chicken breast halves
1 1/2 c Shredded Mozzarella Cheese

HEAT oven to 375 Degrees F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 T) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.

BAKE 30 minutes. Uncover.

TOP with remaining cheeses; bake 5 min. or until chicken is done (165 Degrees F) and cheese is melted.

Courtesy of America's Test Kitchen 1 1/2 cups heavy cream
2 tbsp. unsalted butter
table salt
9 ounces fresh fettuccine
1 1/2 ounces Parmesan cheese, grated ( about 3/4 cup)
1/8 tsp. fresh nutmeg

Bring 4 1/2 quarts water to a rolling boil, covered in a large stock pot or dutch oven.  Using a ladle or heat proof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water, set aside to warm.

While water comes to a boil, bring 1 cup heavy cream and butter to simmer in a 3 to 4 quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup (about 12 to 15 minutes).  Off heat, stir in remaining 1/2 cup cream, 1/2 tsp. salt and pepper.

Add 1 tbsp. salt and pasta to boiling water; cook pasta until just shy of al dente.  Reserve 1/4 cup pasta cooking water, then drain pasta.  Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan and nutmeg to cream mixture.  Cook over low heat, tossing the pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted ( 1 to 2 minutes).  Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten.  Working quickly, empty serving bowls of water; divide pasta equally among bowls, tossing pasta to coat well with sauce.  Serve immediately.

1 lb. radiatore pasta, (radiator shaped), uncooked
2 cups fresh basil leaves
1/4 cup pine nuts
2 cloves garlic, peeled
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup olive oil
1 cup grated romano cheese

Cook pasta as directed on package

Meanwhile, place basil, pine nuts, garlic, salt and pepper in food processor, fitted with a steel blade and process until smooth.  Add oil gradually through feed at top of food processor, processing until well blended after each addition.  Spoon into medium bowl, stir in cheese.

Drain pasta; place in  large bowl.  Add basil mixture and toss to coat.  Serve and enjoy with fresh baked bread!