PASTA RECIPES: Tuna casserole ... Cheesy baked ziti ... Buffalo chicken lasagna

• Cheesy Baked Ziti

Cheesy Baked Ziti
• Beer Brat Pasta

Beer Brat Pasta
• Pasta Stir-Fry with Citrus and Asparagus

Pasta Stir-Fry with Citrus and Asparagus

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Southwestern Pheasant Soup

2 49-ounce cans of Swanson’s Chicken Broth or 6 cups of homemade pheasant broth

1 1-pound bag of Alberto’s medium egg noodles

1 10-ounce can of Rotel Mexican Lime and Cilantro

½ cup salsa

1 14½-ounce can of cream of mushroom soup

1 pheasant (breasts and thighs)

6 cups water

Precook pheasant in water. Dice the cooked pheasant meat and brown it in light olive or vegetable oil.

Heat broth until it nears boiling. Then add all the other ingredients. Cook on medium until the noodles are soft. Add more broth as needed.

Yield: Serves 4.

Tuna Casserole

1 12-ounce package egg noodles

¼ cup chopped onion

¼ cup celery

1 cup shredded Cheddar cheese

1 cup frozen green peas

2 6-ounce cans tuna, drained

1 10.75-ounce condensed cream of mushroom soup

4.5-ounce can sliced mushrooms

2 tablespoons Miracle Whip

1 cup crushed potato chips

Salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Preheat oven to 425 degrees degrees.

In a large bowl, thoroughly mix noodles, onion, celery, ½ cup cheese, peas, tuna, soup, Miracle Whip and mushrooms. Transfer to a 9-by-13-inch baking dish. and top with potato chip crumbs and remaining cheese.

Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Yield: Serves 6.

Cheesy Baked Ziti

1 pound ziti, rigatoni, mostaccioli or other medium pasta shape, uncooked

Vegetable oil cooking spray

1 onion, chopped (about 1 cup)

2 garlic cloves, minced

1 14.5-ounce can low-sodium diced tomatoes, drained

1 15-ounce container low-fat ricotta cheese

2 cups shredded low-fat mozzarella cheese

¼ cup grated Parmesan cheese

½ cup skim milk

13 cup chopped Italian parsley

13 cup chopped fresh basil (or 1 tablespoon dried)

½ teaspoon black pepper

¼ teaspoon salt

Prepare pasta according to package directions. Drain and set aside in large bowl.

Preheat the oven to 400 degrees.

Spray a nonstick skillet with vegetable oil cooking spray. Heat oil over medium heat. Add onions and saute until tender, about 5 minutes. Add garlic and saute 1 more minute. Remove from heat. Stir in tomatoes.

Place ricotta cheese, 1½ cups of the mozzarella cheese, 2 tablespoons of the Parmesan cheese and milk in a food processor or blender. Process until smooth.

Add the tomato and cheese mixtures, parsley, basil and pepper to the cooked pasta. Toss well to combine.

Spray a 2½- to 3-quart (an 8- or 9-by-12-inch oblong dish works well) baking dish with vegetable spray. Spoon the pasta mixture into the dish. Sprinkle with remaining ½ cup mozzarella and 2 tbsp. Parmesan cheeses.

Bake at 400 degrees for 20 minutes or until lightly browned.

Yield: Serves 8.

Source: ilovepasta.org.

Buffalo Chicken Lasagna

12 pieces lasagna, uncooked

Vegetable oil cooking spray

1 pound skinless, boneless chicken breasts, diced

4 cups low-sodium spaghetti sauce

1½ cups water

2 to 3 tablespoons hot sauce

2 tablespoons vinegar

1 teaspoon garlic salt

1 15-ounce container part-skim ricotta cheese

½ cup egg substitute

¾ cup crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.

In a small bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9-by-13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1½ cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of lasagna over ricotta and top with another 1½ cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagne over ricotta mixture and cover with remaining sauce.

Preheat oven to 350 degrees. Cover lasagna with foil and bake for 1 hour 10 minutes. Uncover lasagna, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.

Yield: Serves 10.

Source: ilovepasta.org.

Beer Brat Pasta

1 pound rigatoni or other medium pasta shape

15 ounces fresh bratwurst

½ cup beer

1½ cups low-fat Cheddar cheese

2 sweet red peppers, coarsely chopped

1 cup onions, coarsely chopped

4 garlic cloves, chopped

½ cup fresh basil

1 tablespoon olive oil

Preheat oven to 425 degrees. Mix red pepper, onions, and garlic with 1 tablespoon of olive oil in 9-by-13-inch baking dish and roast in oven for 25 minutes; stirring occasionally.

While vegetables roast, remove casing from bratwurst, crumble and brown in a skillet over medium heat until they are no longer pink and well brown. Remove bratwurst and drain on paper towel. Pour fat from skillet. Add bratwurst and beer to skillet and simmer. Cook pasta according to package directions and drain, reserving ½ cup of pasta water.

Remove roasted vegetables from oven, immediately add bratwurst from skillet, add basil, pasta, 1 cup of cheese and toss to mix thoroughly. If mixture seems too dry, add some of the pasta water to moisten. Sprinkle remaining cheese over top and serve.

Yield: Serves 10 to 12.

Pasta Stir-Fry with Citrus and Asparagus

1 pound mostaccioli, ziti or other medium pasta, uncooked

2 teaspoons vegetable oil, divided

12 ounces frozen small shrimp, thawed

3 medium carrots, thinly sliced on diagonal

1 bunch scallions, sliced

1 pound asparagus, cut diagonally into 2-inch lengths

1 cup fresh orange juice

Salt and pepper to taste

Prepare pasta according to package directions. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or skillet.

Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and set aside. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes. Add the asparagus and scallions and stir-fry for another 3 to 4 minutes, until asparagus is tender-crisp.

When pasta is done, drain it well. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes. Season to taste with salt and pepper and transfer to a serving bowl. Serve immediately.

Yield: Serves 4.

Source: ilovepasta.org.