Ingredients
• 3 Tbsp Olive Oil
• 1/4 Lb Blue Cheese
• 1/4 C Whipping Cream
• Pepper -- To Taste
• 2 Tbsp Fresh Parsley -- Chopped
• 8 Oz Fettuccini -- cooked as directed

Directions:

Heat oil in skillet, add cheese until melted. Stir in remaining ingredients except noodles. Simmer 5 minutes, stirring. Serve over noodles.

Ingredients
• 2 Cups Ziti Pasta (cook as directed on package)
• 10 Ounce Package Frozen Broccoli Flowerets (thawed)
• 2 Tablespoons Olive Oil
• 1 Small Onion (sliced)
• 1 Clove Garic (minced)
• 1 15 Ounce Can Stewed Tomatoes
• 1/2 Teaspoon Dried Basil
• 1/2 Teaspoon Dried Oregano
• Salt And Pepper -- to taste
• 4 Ounces Grated Cheddar Cheese
• 1 Tablespoon Flour
• 1 Ounce Grated Cheddar Cheese

Mix the 4 oz grated cheddar cheese with the flour and set aside.

Heat the oil over medium-high heat in a large skillet. Saute the onions and garlic. Add tomatoes & seasonings. Simmer 10 minutes, over medium heat. Stir in thawed broccoli, simmer another 5 minutes. Add cheese, stir until melted.

Add the cooked pasta, pour into a lightly sprayed 9x9 baking pan, top with remaining cheese. Bake at 350° until cheese is melted & sauce is bubbling.

Ingredients
• 1 Pound Butternut Squash (roasted and scooped)
• 1 Cup Ricotta Cheese
• 1/4 Cup Freshly Grated Parmesan Cheese
• Freshly Grated Nutmeg (to taste)
• Salt And Pepper (to taste)
• 2 Cloves Garlic (minced--roasted is better)
• 2 Tablespoons Cream (if needed)
• 1/2 pound Rolled Pasta Dough

Mix all ingredients together (except the dough). Add the cream if it seems dry. Divide rolled dough in half. On first half, place a teaspoon of filling onto each 1 inch square; top with remaining half, cut and seal the ravioli. Boil in a large pot of salted water 2 to 3 minutes until ravioli floats.

Note: Serve with a rosemary flavored cream sauce.

Ingredients
• 15 Whole Lasagna Noodles -- Cooked And Drained
• 2 C Creamy cottage cheese -- Drained
• freshly grated nutmeg, to taste
• 1 Whole Egg
• 1 C Shredded Sharp Cheddar Cheese
• 2 C Cooled, Seasoned Mashed Potatoes
• 1/4 Tsp Salt
• 1/8 Tsp Ground Pepper
• 1 1/2 C Finely Chopped Onion
• 2 cloves Finely Chopped Garlic
• 2 Tbsp Butter -- Or Olive Oil
• 1/2 Lb Ground Pork --
• 1/4 C Bread Crumbs
• 1/4 C Melted Butter -- Or Olive Oil

Directions: Melt butter in a skillet over medium-high heat and saute onions and garlic until onions are translucent. Remove 2/3 to a bowl, cover and reserve. Add pork to remaining onions, add salt and pepper and brown.

Line a 9x13 pan with one layer of noodles. Combine cottage cheese, nutmeg and egg, spreading about half over noodles. Top with 1/3 of meat/onion mixture. Put down another layer of noodles. Combine cheddar, salt & pepper, spread about half over noodles. Repeat, ending with meat.

Put reserved onion over lasagna. Saute bread crumbs in melted butter and pour over lasagna. Cover with foil.

Bake 30 minutes at 350 degrees, uncover for an additional 10 minutes or until golden brown. Let sit for 10 minutes before serving.

Ingredients:
• 2 Cups Cooked Corkscrew Macaroni
• 3 Tablespoons Chopped Fresh Parsley
• 3 Small Carrots (sliced thin)
• 1/2 Cup Italian Dressing
• 3 Green Onions (chopped)
• 4 Tablespoons Mayonnaise
• 1/2 Teaspoon Dried Marjoram
• 1 1/2 Cups Cooked Chicken
• 2 Stalks Celery (sliced thin)
• 6 Medium Tomatoes

Combine all ingredients, except tomatoes. Chill at least one hour. With stem ends down, cut each tomato into 6 wedges, without cutting through base of tomato. Spread wedges slightly apart; spoon pasta mixture into tomatoes.