- ground beef
- pepperoni
- Italian seasoning to taste
- dry spaghetti sauce mix
- tomato paste
- water
- pasta shells
- rotini
- bacon
- ground beef
- dry spaghetti sauce mix
- tomato paste
- cold water
- penne
- olive oil
- grape tomatoes
- fresh basil
- light ricotta cheese
Nutritional Information Before: 60g fat, 618 calories
After: 4.8g fat, 320 calories
18g protein, 55g carbohydrates, 11 mg cholesterol, 6g fiber, 416mg sodium Healthy Tips:
Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don’t. If you’re in the latter category, overcook it a bit. Toward the end of the cooking time, keep testing it until it’s as tender as you like it.
- • 8 ounces whole wheat penne
- • Pinch of crushed red pepper
- • 1 cup chopped fresh basil
- • Salt and freshly ground black pepper
- • 6 Tbsp. grated Parmigiano Reggiano cheese
- For the slow roasted tomatoes:
- grape tomatoes
- olive oil
- artichoke hearts
- freshly chopped basil
- rigatoni
- freshly ground pepper
- Salt
- finely grated Parmesan cheese
- coarsely grated mozzarella
- hamburger - browned
- spiral pasta - cooked
- pepperoni
- shredded mozarella cheese
- shredded cheddar cheese
Serves 4
Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use 1/2 pound each ground pork and 85 percent ground beef. We recommend using either whole milk or part-skim ricotta here, but do not use fat-free ricotta, which has a very dry texture and bland flavor.
- olive oil
- red pepper flakes
- meatloaf mix
- Ground black pepper
- chopped fresh basil leaves
Serves 4 to 6 as a first course
Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section (see related article for tasting results). When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well.
- fresh grated nutmeg
- fresh fettuccine
- ground black pepper
- heavy cream
- pkg cheese ravioli
- zucchini
- medium red bell pepper
- yellow summer squash
- sliced green onions