Baked Pasta for Nanette

[Guest guest]

Nanette:

 

Oops -- I thought I sent these to you already! Some of them do contain cheese,

but I thought you could modify them, perhaps using soy cheese instead.

 

Welcome back to the list!

 

Karen

 

 

* Exported from MasterCook *

 

Baked Pasta Florentine

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Pasta & Pasta Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces pasta (mostaccioli rigati)

1 medium zucchini, cut into thin strips

1 medium red pepper, cut into strips

1/2 pound mushrooms -- sliced

1/2 cup scallions -- chopped

2 tablespoons olive oil

1 cup chopped tomatoes (fresh or canned)

1/4 cup flour

1 cup skim milk

1/2 can vegetable broth

1/4 teaspoon nutmeg

1 dash freshly ground pepper

1 10 oz. pkg. frozen chopped spinach, thawed & -- well-drained

1/4 cup grated Parmesan cheese

 

Cook pasta per package directions, cooking only 7 minutes; drain. Spoon

into a 13x9 " baking dish. Cook and stir zucchini, red peppers, mushrooms, and

scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoon

over pasta.

Whisk flour into drippings in skillet and whisk in milk, add broth,

nutmeg, and pepper. Cook and stir over medium heat until mixture thickens and

comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta.

Cover with foil and bake at 350 degrees until thoroughly heated and

cheese is melted.

 

 

 

 

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Per Serving (excluding unknown items): 114 Calories; 6g Fat (47.4% calories from

fat); 5g Protein; 11g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 221mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Baked Rigatoni With Mushrooms

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Pasta & Pasta Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound rigatoni -- uncooked

1 tablespoon olive oil

3 cloves garlic -- minced

2 cups sliced mushrooms

1 28 oz. can crushed tomatoes

2 10 oz. cans Rotel (diced tomatoes & green chiles) -- undrained

1 teaspoon Italian seasoning

1/2 teaspoon oregano

3/4 cup ricotta cheese (regular, light, or nonfat)

1/4 cup Parmesan cheese

6 ounces mozzarella cheese -- shredded

 

Heat oven to 375 degrees. Cook pasta according to package directions.

Drain and return to pot. In a large skillet cook garlic in hot oil for 1

minute. Add mushrooms, cook 3 minutes. Add tomatoes, Rotel, Italian seasoning,

and oregano. Heat to a boil; reduce heat, and cover. Stirring occasionally,

simmer about 15 minutes. Stir sauce, ricotta cheese, Parmesan cheese, and half

the mozzarella into pasta. Pour into a 13x9x2 " baking dish. Sprinkle with

remaining mozzarella. Cover and bake 20 to 25 minutes.

 

 

 

 

 

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Per Serving (excluding unknown items): 457 Calories; 12g Fat (23.2% calories

from fat); 20g Protein; 69g Carbohydrate; 5g Dietary Fiber; 28mg Cholesterol;

361mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Mediterranean Pasta Bake

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : 366 Simply Delicious Dairy Fre

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

4 minced scallions

2 cloves garlic -- minced

2 tablespoons chopped fresh parsley, OR 2 teaspoons

dried parsley

1 tablespoon chopped fresh basil , OR 1 teaspoon dried

basil

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound shell pasta -- cooked and drained

2 cups firm tofu -- drained and crumbled

2 tablespoons lemon juice

1 tablespoon chopped capers

2 cups diced ripe tomatoes

2 cups soy milk

2 tablespoons cornstarch combined with 2 tablespoons

water

1/2 cup silken tofu -- drained

1/2 cup grated soy mozzarella cheese

 

Preheat the oven to 375F. Heat the oil in a large skillet, add the

scallions and cook over medium heat for 3 minutes. Add the garlic, parsley,

basil, salt, and black pepper, and cook 2 minutes longer. Combine the

scallion mixture with the cooked pasta in a large bowl. Add the crumbled

tofu, lemon juice, capers, and tomatoes and mix well. Spray a shallow

baking dish with nonstick cooking spray. Spread the pasta mixture evenly in

the dish and set aside. Heat the soy milk in a saucepan over medium high

heat, whisk in the silken tofu, and pour the sauce over the top of the

casserole. Sprinkle the top with the grated soy cheese. Bake, uncovered,

for 30 minutes.

 

Description:

" An Italian version of macaroni and cheese. "

 

 

 

 

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Per Serving (excluding unknown items): 334 Calories; 5g Fat (13.6% calories from

fat); 12g Protein; 60g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 296mg

Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

STUFFED MANICOTTI

 

Recipe By :Judy Talbott in Reversing Heart Disease (Ornish)

Serving Size : 4 Preparation Time :1:00

Categories : Ornish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces manicotti noodles

16 ounces tofu -- soft

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 teaspoon fresh basil -- minced

2 teaspoons garlic -- minced

1/2 cup Italian parsley -- minced

1/4 teaspoon white pepper

salt

3 cups marinara sauce

 

Preheat the oven to 375 degreesF. Cook the pasta for 5 minutes in boiling

water, rinse in cold water, and set aside, making sure that the manicotti are

not stacked or overlapping.

 

In a large bowl mix the tofu, oregano, thyme, basil, garlic, parsley, and white

pepper. Add salt to taste. Suff the manicotti noodles with the filling and

place into a shallow 8 " X 8 " nonstick baking dish. Pour the Marinara Sauce over

the manicotti and bake for 30 minues, or until the sauce is bubbling. Garnish

with fresh herbs and serve.

 

 

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Per Serving (excluding unknown items): 199 Calories; 9g Fat (40.5% calories from

fat); 12g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 785mg

Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

NOTES : Garnish with Fresh Basil or Italian Parsley

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0