You might need to buy:
- grated Parmesan cheese
- whipping cream
- chopped fresh thyme leaves
- chopped fresh sage leaves
- butter or margarine
- uncooked pappardelle pasta
- salt
- freshly ground pepper
ready in about 20 minutes;
serves 2
You might need to buy:
- olive oil
- shredded Cheddar cheese
- plain nonfat yogurt
- salt and pepper to taste
ready in about 20 minutes;
serves 2
You might need to buy:
- olive oil
- shredded Cheddar cheese
- plain nonfat yogurt
- salt and pepper to taste
You might need to buy:
- dry red wine
- Italian-style tomato paste
- medium eggplant
- bulk hot Italian sausage
- hot cooked penne pasta
ready in about an hour and a half;
serves 6
You might need to buy:
- pepper
- Gold Medal® all-purpose flour
- fat-free half-and-half
- Dijon mustard
ready in about an hour;
serves 6
You might need to buy:
serves 6
You might need to buy:
- Green Giant® frozen broccoli cuts
- lean ground beef
- half-and-half
serves 4
You might need to buy:
- uncooked regular long-grain rice
- garlic pepper blend
- water
- chow mein noodles
Serves 6 to 8
Why this recipe works:
Following the success of our Spinach and Mushroom Lasagna, we decided to create a hearty sausage version. Boosting the flavors of the ricotta filling with a hefty amount of Parmesan and some fragrant basil certainly helped our cause, as did boldly flavored Italian sausage. To keep things simple, we found spooning dollops of ricotta over the noodles—instead of spreading it—and pinching off pieces of raw sausage helped to streamline assembly. As for the sauce, the test kitchen’s favorite jarred sauce (Bertolli Tomato and Basil Sauce) worked perfectly.
You might need to buy:
- Vegetable oil spray
- curly-edged lasagna noodles
- grated Parmesan cheese
- minced fresh basil
- large egg
- Salt and pepper