Cheese-Lover's Pasta Roll-Ups

Cheese-Lover's Pasta Roll-Ups

1 egg, beaten
1 (15 ounce) container ricotta cheese
2 cups shredded three-cheese blend
4 green onions, chopped
1 tablespoon Italian seasoning
1 (26 ounce) jar spaghetti sauce, divided.
16 lasagna noodles, cooked
1/2 cup of kraft grated Parmesan cheese

Heat oven to 375 degrees. Mix first 5 ingredients. Spread 1/2 cup of spaghetti sauce onto bottom of 13x9 inch baking dish. Spread each noodle with 3 tablespoons of cheese mixture. Roll up. Place seam side down, in dish. Top with remaining sauce and cheese. Cover. Bake 40 to 50 min or until heated through, uncovering the last 10 minutes.

Easy Chicken Broccoli Pasta

Easy Chicken Broccoli Pasta

2 cups uncooked penne pasta
2 cups frozen broccoli florets
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 small sweet red pepper, chopped
1/2 cup white wine or reduced-sodium chicken broth
1 cup reduced-fat Alfredo sauce


Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.

Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute chicken in oil until lightly browned. Add pepper; saute 3-5 minutes longer or until chicken is no longer pink and pepper is tender.

Drain pasta mixture; add to the pan. Reduce heat to low. Stir in wine, then Alfredo sauce; cook and stir until heated through.

Chicken Broccoli Parmesan Casserole

Chicken Broccoli Parmesan Casserole


8oz bag of egg noodles - wide
1/4 c veg or olive oil
1/2 tsp of garlic minced or 2 tsp garlic powder
1/2 C onion diced
1/2 C broccoli florets
4 1/2 C chicken gravy
1 C shredded cheddar cheese
1/2 C parmesan cheese
1 lb of cooked chicken - diced
1/2 C bread crumbs
2 tbsp of butter melted


Cook the egg noodles about 8 min. Drain, cover & set aside. Preheat oven to 350. Heat oil in a large skillet, adding grlic, onion broccoli and mushrooms. Saute until veggies are tender. Add soup and milk, bring to a slow simmer. Stir in cheeses, chicken and cooked noodles. Pour noodle mixture into a greased 9x13 casserole. Sprinkle w/ bread crumbs and lightly drizzle butter over top. Bake in oven until lightly browned. (20-25 minutes)

Skillet Lasagna

Skillet Lasagna

1 pound ground beef
1 envelope spaghetti sauce mix
1 small container Ricotta cheese
3 cups bow tie noodles, uncooked
1 can (1 lb 12 oz) crushed tomatoes
2 cups water
1 (8 oz) pack shredded mozzarella cheese


Lightly brown ground beef, sprinkle 1/2 of spaghetti mix over meat. Spread ricotta cheese over meat. Next add noodles and sprinkle remaining spaghetti mix. Add tomatoes and water. Mix well and Cover. Cook on medium for about 30 minutes or until noodles are done. Sprinkle cheese over top. Return lid and let sit for 10 minutes before serving.

3-Cheese Pasta Bake

3-Cheese Pasta Bake

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 package (8 ounces) shredded two-cheese blend (about 2 cups)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew-shaped pasta, cooked and drained


Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.

Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

Home-Baked Macaroni & Cheese

Home-Baked Macaroni & Cheese

1 pkg. (14 oz.) Deluxe Macaroni & Cheese Dinner
1 cup Shredded Cheddar Cheese, divided
1/2 cup Sour Cream
1/4 tsp. ground red pepper (cayenne)
6 RITZ Crackers, crushed (about 1/4 cup)
1 Tbsp. butter or margarine, melted


HEAT oven to 375°F. Prepare Dinner as directed on package. Stir in 1/2 cup Cheddar, sour cream and pepper.

SPOON into greased 1-1/2-qt. baking dish; sprinkle with remaining Cheddar and combined cracker crumbs and butter.

BAKE 20 min. Let stand 5 min. before serving.