Pasta/51 recipes

Cheesy, juicy, tasty and delicious. We used all ricotta cheese, put most of the mozzarella cheese into the filling ingredients, which we really enjoyed.

Note: 15 bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts of dried blackeyed peas, red kidney beans, white kidney beans (cannellini), green lentils, split peas, black beans, yellow split peas, navy beans, cranberry (Roman, shell, or shell out) beans, great Northern beans, pinto beans, small white limas, red lentils, cow peas (field peas), and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities.

Vegetarian baked pasta with mushrooms, bell pepper, and tomatoes, layered with a cottage cheese filling and topped with savory tomato sauce. Lighter, lower-fat take on classic baked ziti.

Layered confetti macaroni casserole with whole wheat pasta, cottage cheese, zucchini, yellow squash, peppers, and tomatoes. No-boil casserole, healthy weeknight dinner.

Buffalo chicken meets baked pasta in this crowd-feeding casserole loaded with tender chicken, veggies, tangy hot sauce, and crumbled blue cheese. A one-dish game day hero that's lighter than it tastes.

Farfalle tossed in a creamy cilantro pesto made with cottage cheese and yogurt, finished with garlic and red pepper flakes. Light, fresh, and easily made vegan.

Low calorie macaroni bake uses skim milk, cottage cheese, and dill in a from-scratch white sauce topped with breadcrumbs and paprika. Creamy comfort food without the guilt.

Eggplant manicotti stuffs pasta shells with garlic-roasted eggplant, charred red pepper, and tomato, then tops them with a creamy spinach-cottage cheese sauce. A lighter take on the Italian classic.

Lighter baked mac and cheese made with pureed cottage cheese, skim milk, and sharp cheddar for creamy comfort with less fat.

Tuna stuffed jumbo pasta shells baked in a creamy dill sauce made with cottage cheese, yogurt, and Parmesan. A lighter take on stuffed shells using low-fat cottage cheese instead of ricotta.

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

From McCall's Great American recipe card collection. A reduced fat and calorie Italian American lasagna.

A layered baked spaghetti casserole with crumbled tofu, cottage cheese, and melty mozzarella in a herb-tomato sauce. The surprise? It's vegetarian and nobody will guess.

We all love this cherry-almond cake, I used whole wheat flour, still very nice, I just always prefer high fibre flour. I will make this cake very often.

Homemade spinach pasta dough from scratch with flour, eggs, cooked spinach, and olive oil. Kneaded by hand and cut into any shape, yielding 1 1/4 pounds of fresh green pasta.

Mediterranean pasta with chicken, bacon, artichoke hearts, olives, and rosemary in tomato sauce over vermicelli. Crumbled feta on top. Weeknight dinner classic.