When you are in a hurry, pasta is a good choice for meals. It
cooks quickly and doesn't have to have a lot of complicated toppings.
Now, don't misunderstand. I understand you Italians and sauces that cook
all day. I love them but for quick meals, try these alternatives. Three
Cheese Baked Ziti takes a total of about 45 minutes. Want something
really quick? Go for the Quick and Easy Fettuccine Alfredo which is
ready in only minutes. Add a green salad and some garlic bread with
either entree for a great meal.
THREE CHEESE BAKED ZITI
15-oz pkg part-skim ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
16-oz pkg ziti pasta, cooked according to pkg directions; drained
28-oz jar pasta sauce (I prefer chunky garden-style)
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees while you cook the ziti. In a large bowl, combine ricotta cheese, eggs, and Parmesan cheese; set aside. In another bowl, combine the pasta and the pasta sauce. Mix until the mixture is well blended. In a 9 x 13-inch baking dish that has been sprayed with a nonstick cooking spray, spoon in half the pasta mixture. Evenly top with the cheese mixture then the remaining pasta. Sprinkle with the mozzarella cheese. Bake for 30 minutes or until heated through.
QUICK AND EASY FETTUCCINE ALFREDO
1 lb uncooked fettuccine
1 tbsp butter
1 1/4 cups half-and-half cream
3/4 cup fresh grated Parmesan cheese
1/2 tsp salt
1/4 tsp fresh ground black pepper
Cook fettuccine according to the package directions but leave out the salt and butter or oil. Melt the butter in a large skillet over medium heat. Add the half-and-half cream, Parmesan cheese, salt and pepper; cook for 1 minutes, stirring constantly. Reduce heat and add drained fettuccine. Toss mixture gently to coat fettuccine noodles.
Yield: 6 servings Per serving: 427 calories, 14 1/2 g fat, 17 g protein, 56 1/2 g carbs
Note: You can make this a meat dish by adding cooked sliced chicken breast or toss with cooked shrimp.
Enjoy!
THREE CHEESE BAKED ZITI
15-oz pkg part-skim ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
16-oz pkg ziti pasta, cooked according to pkg directions; drained
28-oz jar pasta sauce (I prefer chunky garden-style)
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees while you cook the ziti. In a large bowl, combine ricotta cheese, eggs, and Parmesan cheese; set aside. In another bowl, combine the pasta and the pasta sauce. Mix until the mixture is well blended. In a 9 x 13-inch baking dish that has been sprayed with a nonstick cooking spray, spoon in half the pasta mixture. Evenly top with the cheese mixture then the remaining pasta. Sprinkle with the mozzarella cheese. Bake for 30 minutes or until heated through.
QUICK AND EASY FETTUCCINE ALFREDO
1 lb uncooked fettuccine
1 tbsp butter
1 1/4 cups half-and-half cream
3/4 cup fresh grated Parmesan cheese
1/2 tsp salt
1/4 tsp fresh ground black pepper
Cook fettuccine according to the package directions but leave out the salt and butter or oil. Melt the butter in a large skillet over medium heat. Add the half-and-half cream, Parmesan cheese, salt and pepper; cook for 1 minutes, stirring constantly. Reduce heat and add drained fettuccine. Toss mixture gently to coat fettuccine noodles.
Yield: 6 servings Per serving: 427 calories, 14 1/2 g fat, 17 g protein, 56 1/2 g carbs
Note: You can make this a meat dish by adding cooked sliced chicken breast or toss with cooked shrimp.
Enjoy!
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