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| Cavatini
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Two recipes for Cavatini
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Posted on: 05/16/2008 | 2 Feedback(s) |
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| One Pot Spaghetti
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Brown the meat, set aside. In same pot, add the onion, garlic and bell pepper; cook until the vegetables are soft. Add the olives, mushrooms and tomato sauce. Mix well.
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Posted on: 10/15/2007 | 0 Feedback(s) |
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| Eggplant Parmigiana
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Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute onions, basil, bay leaves, oregano and thyme in oil until onions are tender.
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Posted on: 08/22/2007 | 2 Feedback(s) |
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| Italian Spaghetti and Meatballs
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In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, sugar, grated onion, oregano, a tsp. pepper and bay leaf. Bring to a boil. Reduce the heat and simmer, uncovered for 1 1/4 hours.
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Posted on: 04/24/2007 | 0 Feedback(s) |
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| Cheesy Mostaccioli
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Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium nonstick skillet, cook and stir beef over medium high heat until browned.
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Posted on: 03/27/2007 | 0 Feedback(s) |
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| Baked Cavetelli
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Makes 6 main-dish servings or 8 to 10 potluck servings.
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Posted on: 03/14/2007 | 1 Feedback(s) |
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| Rigatoni With Tomato Cream Sauce
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In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan.
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Posted on: 03/13/2007 | 0 Feedback(s) |
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| Julie's Chicken Parmesan
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This is an easy, measurement free dish that everyone loves! Preheat oven to 375 degrees F. Pound chicken breasts between plastic wrap with the flat side of a meat tenderizer until smooth.
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Posted on: 03/08/2007 | 0 Feedback(s) |
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| Stuffed Shells
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This is just about our very favorite low calorie dish. I have modified it a bit from one I got from Healthy Choice cookbook. Mix low fat cottage cheese, no fat mozzarella, basil, garlic and optional beef.
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Posted on: 03/06/2007 | 3 Feedback(s) |
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| Three-Cheese Shells
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Cook pasta shells according to package directions. Drain and rinse in cold water. In a bowl, combine the next 10 ingredients. Divide the small jar spaghetti sauce (14 oz. size), between 2 ungreased 9x13 inch baking dishes.
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Posted on: 01/29/2007 | 0 Feedback(s) |
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