Meatballs with Creamy Tomato-Basil Sauce

1lb. ground beef

1 pkg. (6 oz.) STOVE TOP Stuffing Mix

1 cup water

2 eggs

Make It

HEAT oven to 400ºF.

LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.

PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).

COMBINE half the meatballs with Tomato-Basil Cream Sauce

Tomato-Basil Cream Sauce

Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Spicy Mac and Three Cheeses with Broccoli

• 4 cups broccolini florets, chopped broccoli rabe or broccoli florets
• Salt
• 1 pound whole wheat penne, twists or elbows or brown rice pasta
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 tablespoons butter
• 2 shallots, very finely chopped
• 4 cloves garlic, finely chopped
• 1 small Fresno chili pepper or red cherry pepper, seeded and very finely chopped
• 3 tablespoons flour
• 2 1/2 cups whole milk
• Pepper
• 1 1/2 cups shredded yellow sharp cheddar cheese
• 1 cup aged Gouda cheese, shredded
• 1 cup Parmigiano Reggaino cheese, freshly shredded
• A few sprigs of fresh thyme, finely chopped

Preparation

Bring a few inches of water to a boil. Salt the water and parboil the broccolini, rabe or broccoli for 4-5 minutes. Drain and cold shock, then dry on kitchen towels.

Bring a large pot of water to a boil for the pasta and undercook the pasta by about 2 minutes.

Pre-heat the oven to 425°F.

Heat a saucepot over medium heat with the EVOO and butter. Sauté the shallots, garlic and chili pepper for 2-3 minutes, then add the flour and stir for 1 minute. Whisk in the milk and season the sauce with salt and pepper; melt in the cheddar and Gouda.

Combine the pasta with the broccolini, rabe or broccoli and the sauce and transfer to a baking dish. Top with the Parmigiano Reggiano cheese, sprinkle with fresh thyme and bake until brown and bubbly.

Beach Street Lemon Chicken Linguini

**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**

1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese

Marinade:
½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don’t omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced

Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.

When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.

Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.

While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.

Pasta Primavera

1/2 lb asparagus, trimmed and cut into 1 inch pieces
1/2 lb green beans, trimmed and cute into 1 inch pieces
1 sweet orange pepper, cored, seeded and cut into 1/4 inch stripes
1 lb pasta
3/4 cup half and half
3/4 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons olive oil
5 cloves garlic
2 cups grape tomatoes, halved
1/3 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out veggies with a large slotted spoon and place in colander Rinse under cold water.

Add Pasta to boiling water and cook to follow package directions; about 9 minutes. Drain and return to pot.

While pasta is cooking, place half and half, chicken broth, salt, pepper and nutmeg in a small sauce pan. Bring to a simmer over medium heat.

Heat a large nonstick skillet over medium high heat. Add olive oil and garlic and cook 30 seconds. Add cooked veggies and tomatoes. Cook; stirring a few times. Spoon pasta in and mix well. Now add creamy sauce and mix well. Allow to sit and settle for 5 minutes for serving.

Top with Parmesan cheese.

Pesto and Bow ties

1 pack of Knorr Pesto sauce mix
1 box bow tie pasta
Parmesan cheese

This is so easy and tastes just like you made fresh pesto. I promise, it was so good.

Cook pasta. Five minutes before pasta is finished start pesto mix
Just follow the directions on the back.
Mix pesto sauce and pasta together and sprinkle with Parmesan cheese
It's that easy

Romanesco Broccoli and Cauliflower Pasta

1 tablespoon olive oil
2 tablespoons butter
1 large onion, chopped
2 large cloves garlic, finely chopped
salt and pepper
1 cup chicken broth
1 head broccoli and cauliflower, cut into florets
1/2 teaspoon red pepper flakes
1 teaspoon lemon zest
1 box rigatoni
1 cup ricotta cheese
1 tablespoon thyme
1/2 cup Parmesan cheese

Heat olive oil in a large sauce pan over medium heat. Add butter and melt. Add onion and garlic to pan and season with salt and pepper. Stir and cook for 8-10 minutes to soften.

Add broth to pan, stir for one minute. Add broccoli and cauliflower over onions and add crushed red pepper, lemon zest to the pan. Cover and cook 10 minutes.

Drop pasta in boiling water after the veggies have been cooking 3-4 minutes. Cook pasta al dente. Add ladleful of starchy pasta cooking water over the veggies. Drain pasta and toss it into the pot with sauce. Stir in ricotta cheese, thyme and Parmesan cheese. Season with salt and pepper to taste.

OLIVE GARDEN'S FIVE-CHEESE ZITI AL FORNO

FOR THE ZITI SAUCE:
4 cups tomato sauce
2 cups Alfredo sauce
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
3 tablespoons fontina cheese, shredded
1 teaspoon garlic pepper
1/2 teaspoon garlic powder
FOR THE ZITI TOPPING:
3 cups mozzarella cheese, shredded
1/2 cup Italian breadcrumbs
3 tablespoons Romano cheese, grated
3 tablespoons Parmesan cheese, grated
1 tablespoon fresh garlic, chopped
3 tablespoons vegetable oil
3 tablespoons fresh Italian flat-leaf parsley, chopped
REMAINING INGREDIENTS:
1 pound dry ziti pasta
1 cup mozzarella cheese, shredded

PREPARE THE ZITI SAUCE:
Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.

PREPARE THE ZITI TOPPING:
In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.

Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.

WHEN READY TO PREPARE THE WHOLE DISH:
Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.

Prepare the pasta according to package directions.

Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.

When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.

Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.

Top the mozzarella with the prepared Ziti Topping, spreading evenly.

Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.

Remove and serve immediately.

Baked Ziti

1 box 12oz ziti noodles
2 lbs hamburger
1 jar spaghetti sauce
2 eggs
1 carton ricotta cheese
2 1/2 cups shredded mozzarella cheese
1 cup Parmesan cheese

Cook pasta according to directions on box
Brown meat and add spaghetti sauce
In a large mixing bowl, combine eggs, ricotta cheese, 1 1/2 cup mozzarella cheese and Parmesan cheese
Add cooked pasta to cheese mixture
In a 9x13 pan layer meat and cheese/pasta mixture until all ingredients are used up.
Top with the remaining mozzarella cheese
Cover and bake @ 350 degrees for 40 minutes