Cheesy Noodle Toss
Lasagna (Microwaved)
Tomato and Basil Toss
Homemade Sauce in a Hurry
Miracle Lasagna
Macaroni & Cheese with Tomatoes


2 T butter or margarine
1 small onion, minced
2 T all-purpose flour
1 t salt
1-1/4 C milk
1 8-oz container cottage cheese
1 C frozen peas
1 8-oz pkg wide noodles
1/4 C grated Parmesan cheese

In 1-quart saucepan over medium heat, in not butter, cook onion until tender. Stir in flour, salt, and 1/8 teaspoon pepper; cook 1 minute. Stir in milk; cook, stirring, until thickened. Stir in cottage cheese and peas; heat through. Meanwhile, in 5-quart saucepot, prepare noodles as label directs; drain. Return noodles to saucepot; over low heat, gently toss noodles with cottage-cheese mixture and Parmesan cheese until heated. Pass more pepper to sprinkle over each serving. Makes 4 servings.


2 C cottage cheese
1/4 C Parmesan cheese
1 egg
1 jar spagetti sauce
1 T parsley
1 t basil
Lasagna noodles (uncooked)
1 C Mozzarella cheese

Mix first 6 ingredients together. Layer Lasagna noodles, cheese mixture, mozzarella. Repeat. Top with sauce. Cover tightly. Cook 100% on high 10 mins, rotate 1/2 turn. Microwave on medium 50% 22-28 mins. Sprinkle with remaining mozzarella and Parmesan. Let stand 10 minutes.


3 medium ripe tomatoes, chopped or 1 can (14-1/2 oz) diced tomatoes in juice, undrained
1/3 C thinly sliced fresh basil or 1 t dried basil leaves
2 T olive oil
1 clove garlic, minced
8 oz plain or tricolor rotini
1/2 C Kraft Grated Cheese Topping

Mix tomatoes, basil, oil and garlic. Cook rotini as directed on package; drain. Toss rotini with tomato mixture and grated topping. Season to taste with salt and pepper. Serve immediately. YIELD: 6 servings


Use canned tomatoes (whole or crushed) to make a fast, tasty pasta topper. Saute 1 t chopped garlic in 2 T olive oil. Add 1 can tomatoes (if whole, break up with side of spoon), and simmer 20 minutes. While sauce cooks, boil 1 pound penne or corkscrew pasta. Serve with a dusting of freshly grated Parmesan cheese.


1 jar (28 oz) Spaghetti Sauce (divided)
6 uncooked lasagna noodles
1 container (15 oz) ricotta cheese
2 C shredded mozzarella cheese
1/4 C grated Parmesan cheese

In 2-qt baking dish (11" x 7") spread 1 cup sauce. Top with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and 1 cup sauce. Top with remaining uncooked noodles and sauce. Cover. Bake at 375F 1 hour. Top with remaining mozzarella cheese. Let stand 5 min. YIELD: 6 servings


1/2 C margarine
1 package (12 oz) elbow macaroni
1 can (14-1/2 oz) Diced Tomatoes
1 T flour
1-1/4 C milk
1/2 lb shredded Cheddar cheese

Melt margarine in skillet. Add macaroni and tomatoes. Cook, stirring occasionally, 5 minutes. Add 1-1/2 C water, bring to boil. Cover and simmer 10 minutes or until pasta is tender. Sprinkle in flour, blend well. Stir in milk and cheese. Simmer 3 minutes until cheese is melted.

PREP AND COOK TIME: 18 minutes

YIELD: 4 servings

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