Pasta Dishes

 

Lasagna
Serves 12
A delicious Italian home cooked meal for a family dinner or party. Can be prepared a day ahead and baked off an hour before serving.
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Ingredients
  1. 16 ounces Lasagna noodles
  2. ½ pound ground turkey, white meat
  3. ½ pound sweet Italian pork or turkey sausage
  4. 1 (16 oz.) jar tomato & basil sauce
  5. 1 (16 oz.) LF ricotta cheese
  6. 1 cup shredded mozzarella cheese
  7. ½ cup shredded parmesan, Asia go, Fontana, mild provolone cheese blend (TJ)
Instructions
  1. 1. Preheat oven 375 degrees.
  2. 2. Cook noodles according to package directions; drain. Meanwhile, brown turkey and sausage over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Drain.
  3. 3. Stir in 1 cup tomato sauce. Reduce heat; simmer, uncovered, and bring to a boil, about 5 minutes, stirring occasionally.
  4. 4. Spread ½ cup tomato sauce into an ungreased 13x9-in. baking dish. Layer with four noodles and a third of the ricotta cheese. Sprinkle with ¼ cup mozzarella cheese and 2 Tbsp. parmesan cheese mix. Repeat layers three times and top with remaining four noodles. Pour remaining sauce on top and sprinkle with remaining cheese.
  5. 5. Bake, covered, 25 minutes. Bake, uncovered, 5 minutes longer or until bubbly. Let stand 15 minutes before serving.
Notes
  1. Serving size: 3”X3”
  2. Equivalents: 1.5 Starch, 3 ounces medium fat protein
  3. Calories: 296
  4. Grams Carbohydrate: 25
  5. Grams Protein: 22
  6. Grams Fat: 11
Nutritionist 4 You http://nutritionist4you.com/

 

Penne Pasta with Portobello Mushroom and Pesto Sauce
Serves 7
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 2 lbs. Portobello mushrooms
  2. 12 oz. whole grain penne pasta
  3. 2 cups 1% milk
  4. Creamy pesto sauce (Knorr) 2 packets
  5. 1 tbsp. olive oil
Instructions
  1. 1. Wash 2 lb. of Portobello mushrooms. Cut into 1-inch squares and place into large pan on high heat and cover. Allow the mushrooms to cook for 10-15 minutes.
  2. 2. Bring 4 quarts of water to a boil in a large pot. Add penne pasta into the pot. Cook on medium for 10 minutes. Then take out pasta and add onto cooked mushrooms.
  3. 3. In a saucepan add 2 cups of water, 2 packets pesto sauce and 1 tbsp. olive oil and bring to a boil, stirring consistently. Once boiling, add the pesto sauce to cover the pasta and mushrooms. Stir and allow cooling for 5-10 minutes.
Notes
  1. Calories 232
  2. Grams Fat: 4.5g
  3. Grams Carbohydrates: 46
  4. Grams Protein: 12
  5. Grams Fiber: 7
  6. Exchanges: 2 Starches, 2 Vegetables, 1 Fat
Nutritionist 4 You http://nutritionist4you.com/
Campanelle with Italian Chicken Sausage, Broccoli and Roma Tomatoes
Serves 8
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Prep Time
30 min
Total Time
1 hr
Prep Time
30 min
Total Time
1 hr
Ingredients
  1. 16 ounces Campanelle Pasta
  2. 1 lb. Italian Chicken Sausage
  3. 1 lb. Broccoli
  4. 3 Roma Tomatoes
  5. ½ cup chopped Basil
  6. 1 ½ cup Classico Vodka Sauce
  7. Fresh Parmesan Cheese, to taste
Instructions
  1. 1. Boil pasta as directed on package and strain.
  2. 2. Brown Italian chicken sausage.
  3. 3. Cook broccoli, tomatoes, basil over medium heat until adente.
  4. 4. Add Italian chicken sausage and vegetable mixture to cooked pasta.
  5. 5. Mix in vodka sauce thoroughly over medium heat.
  6. 6. Serve immediately in pasta bowls. Sprinkle with parmesan cheese and garnish with fresh basil.
Notes
  1. Serving Size: 2 cups
  2. Serves: 8
  3. Calories: 355
  4. Grams Carbohydrate: 50
  5. Grams Protein: 20
  6. Grams Fat: 22
  7. Equivalents: 3 lean proteins, 2 starches, 1 vegetable, 1 fat
Nutritionist 4 You http://nutritionist4you.com/
 

 

 

 

 

 

 

 

Manicotti Stuffed with Spinach and Cheese
Serves 6
Delicious meal for the whole family.
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. 1-16 oz. box Manicotti
  2. 1- 24 oz. jar Marinara sauce
  3. 2 - 8 oz. bags fresh Spinach
  4. 12 oz. fresh part-skim Ricotta cheese
  5. 4 oz. fresh Mozzarella cheese
  6. 1 cup grated Parmesan cheese, divided
  7. Fresh Basil for garnish
Instructions
  1. 1. Preheat oven to 400 F.
  2. 2. Cook manicotti according to package directions. Then drain.
  3. 3. In a 6 qt. pot, cook spinach over medium heat. Remove form heat and let cool.
  4. 4. Spread 1/2 cup tomato sauce on the bottom of 9 X 13 Pyrex.
  5. 5. Mix ricotta, mozzarella, parmesan and spinach.
  6. 6. Fill the manicotti and line in prepared Pyrex.
  7. 7. Top with remaining sauce and grated parmesan cheese.
  8. 8. Cover with aluminum foil and bake for 30 minutes.
Notes
  1. Serving size: 3 Stuffed Manicotti
  2. Calories: 440
  3. Grams Carbohydrates: 60
  4. Grams Protein: 25
  5. Grams Fat: 10
  6. Equivalents: 3 Dairy Proteins, 3 Vegetables, 2 Starches
Nutritionist 4 You http://nutritionist4you.com/
LINGUINI WITH CLAM SAUCE
Serves 4
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Ingredients
  1. 2 cans (6 ½ oz.) minced clams (drain one can only)
  2. ½ lb. of medium peeled shrimp
  3. 2 Tbsp. light margarine or light butter
  4. 1 Tbsp. olive oil
  5. 1½ tsp. chopped garlic (available in the produce section of the market in a jar)
  6. ¼ cup white cooking wine
  7. ½ tsp. black pepper
  8. 1 Tbsp. dried parsley
  9. 8-9 oz. linguini pasta-either dry or fresh (fresh available in deli section of all markets-cooks more quickly)
  10. ¼ cup parmesan cheese
Instructions
  1. 1. Fill large pan with water and heat to boil. Add pasta and cook until just tender
  2. (Fresh pasta will cook in 3-5 minutes, dry pasta in 7-10 minutes).
  3. Drain in colander and rinse with cold water.
  4. Place in pan and cover with lid to keep warm.
  5. 2. Melt lite margarine and olive oil in sauté pan.
  6. Add garlic and cook 1 minute.
  7. Add wine, pepper, shrimp, clams and clam juice from one can only.
  8. Cook for 2 minutes. Add parsley.
  9. 3. Pour over Linguini and toss with cheese.
Notes
  1. Total Calories: 425
  2. Carbohydrates: 32 g
  3. Protein: 27 g
  4. Fat: 14 g
Equivalents
  1. 2 Starch, 4 oz. Lean Protein and 1 Fat
Nutritionist 4 You http://nutritionist4you.com/
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