Easy Spinach Pesto Lasagna

Ingredients
Lasagna noodles, prepared
Jar spaghetti sauce
7 oz prepared pesto
2 10 oz boxes frozen spinach
3 c ricotta cheese
1 egg
1 c Parmesan cheese

Directions:

Combine cheeses and egg in one bowl; set aside.  Combine pesto and spinach in a separate bowl. 
Spread 1 cup tomato sauce on bottom of baking dish.  Layer noodles, ricotta mix, spinach mix, sauce; repeat a few times. Cover with foil and bake at 350 for 35 minutes. Uncover, sprinkle with grated fontina. Bake another 15 minutes. Let rest 10 minutes.

Submitted by @mommytown via Twitter

Super Easy Eggplant Parmesan

Ingredients

1 large eggplant
1 jar pasta sauce
2 cups shredded mozzarella cheese

Directions

Preheat oven to 350°F. Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and bake 45 minutes. Take the foil off for the last 5 minutes of baking.

From RecipeZaar
Submitted by Shelli

So Easy Crock Pot Chicken Parmesan

Ingredients

2-4 boneless skinless chicken breasts
1 25 oz jar spaghetti sauce
2-6 slices mozzarella
cooked spaghetti noodles
Shredded Parmesan cheese, to taste

Directions

Arrange chicken breasts in slow cooker. Pour sauce on top. Cover and cook for 6 to 8 hours on low. Add mozzarella cheese slices and let melt over the breasts. Serve with spaghetti. Sprinkle with the Parmesan cheese.

From RecipeZaar
Submitted by Shelli

Baked Eggplant

Ingredients

2 eggplants, cut into 1" rounds
3 cups marinara sauce
24 large fresh basil leaves
1 1/4 cups fat-free mozzarella cheese

Directions

Preheat the broiler, place the eggplant in a single layer on a baking sheet and spray with nonstick cooking spray. Broil until well browned, about 4 minutes. Turn over, repeat other side. Remove from oven. Reduce heat to 375 degrees. Spread 1 cup of the sauce in an 11x14 baking dish. Add eggplant rounds overlapping slightly. Top with remaining sauce, basil leaves, then cheese. Bake until cheese begins to brown, about 20 minute Let stand 10 minutes before cutting.

Note: Freezes well

From RecipeZaar
Submitted by Shelli

Quick and Easy Chicken Cacciatore

Ingredients

4 boneless skinless chicken breasts
1 16 oz package frozen onion and three pepper blend, thawed
1 14 oz jar spaghetti sauce
1 cup shredded low fat mozzarella cheese

Directions

Cook chicken in a large nonstick skillet on medium-high heat 2 minutes on each side. Add vegetables; cover. Cook 5 minutes. Stir in spaghetti sauce. Simmer 5 minutes on medium heat or until chicken is cooked through (165 degrees). Top with cheese.

From RecipeZaar
Submitted by Shelli

Italian Chicken

Ingredients

2 boneless chicken breasts
1 cup Italian dressing
2 cups bread crumbs

Directions

Soak the chicken breasts in the Italian dressing for about 30 minutes, then roll in bread crumbs. Place in baking dish and cook in oven for about 1 hour.

From RecipeZaar
Submitted by Shelli

Lazy Ravioli Lasagna

Ingredients

28 oz spaghetti sauce
1 lb ground beef
8 oz mozzarella cheese
25 oz frozen cheese ravioli

Directions

Preheat oven to 450 degrees. Brown and strain beef. Cover the bottom of a 9 x 13 pan with sauce. Layer 1/2 of the frozen ravioli, 1/2 of the beef and 1/3 of the cheese in the pan. Pour another layer of spaghetti sauce and repeat layers. Save some cheese for the top, if you wish. Bake uncovered for 45 minute or until heated all the way through.

From RecipeZaar
Submitted by Shelli

Easy Baked Ziti

Ingredients

1 lb dried ziti pasta
4 cups spaghetti sauce
16 oz shredded mozzarella cheese
16 oz shredded Parmesan cheese

Directions

Preheat the oven to 400°F. Cook pasta according to package directions; drain and transfer into an oiled 9x13 baking dish. Add spaghetti sauce and mozzarella, then stir/toss until well combined. Cover with Parmesan cheese, and bake until lightly browned and hot, about 30 minutes. Serve immediately.

From RecipeZaar
Submitted by Shelli

Summer Squash Soup with Pasta and Parmesan

Ingredients

• 6 cups fat-free, less-sodium chicken broth
• 3 cups water
• 2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)
• 2 cups finely chopped yellow squash
• 2 cups finely chopped zucchini
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 1/4 cup thinly sliced fresh basil

Directions

Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil. Serves 4.

From Cooking Light
Submitted by Shelli

Grilled Halibut with Lemon-Basil Pesto

Ingredients

4 6 oz halibut or other firm white fish fillets
Cooking spray
1/4 tsp salt, divided
1/8 tsp black pepper
2/3 cup firmly packed basil leaves
1/4 cup grated fresh Parmesan cheese
2 T olive oil
1 T grated lemon rind
1 T fresh lemon juice
2 garlic cloves, peeled

Directions

Prepare grill. Place fillets on grill rack coated with cooking spray. Sprinkle 1/8 tsp salt and pepper over fish. Cover and grill 4 minutes each side or until fish flakes easily when tested with a fork. Combine remaining 1/8 tsp salt, basil, and remaining ingredients in a blender or food processor; process until finely minced. Serve pesto with fish. Serves 4.

From Cooking Light
Submitted by Shelli

Penne with Spinach, Peppers and Beans

Ingredients

1 3/4 cups multigrain penne pasta
1 T olive oil
2 cups halved grape tomatoes
2 garlic cloves, minced
3 cups fresh baby spinach
1 cup chopped bottled roasted red bell peppers
1/2 15-oz can navy beans, rinsed and drained
1/4 cup torn basil leaves
2 tsp balsamic vinegar
1/2 tsp salt
1/4 cup grated fresh Parmesan cheese

Directions

Cook pasta according to directions.

Heat oil in large nonstick skillet over medium-high heat. Add tomatoes to pan; cook 3 minutes or until skins begin to wrinkle and burst. Add garlic, cook 1 minutes, stirring constantly. Add spinach, peppers, and beans; cook 3 minutes or until spinach is slightly wilted. Stir in pasta, basil, vinegar and salt; cook 2 minutes or until thoroughly heated. Sprinkle with cheese. Serves 4.

From Cooking Light
Submitted by Shelli

Cheese Tortellini and Vegetable Soup

Ingredients:

3 cups water
3/4 tsp Italian seasoning
1/4 tsp black pepper
1 16-oz pkg frozen Italian-style vegetables
1 14-oz can diced tomatoes with garlic and onion
1 11 1/2 oz can condensed bean with bacon soup, undiluted
1/2 9-oz pkg fresh cheese tortellini
1/4 cup grated Parmesan cheese

Directions:

Combine first 6 ingredients in a 4-quart saucepan; cover and bring to a boil over high heat. Add pasta; reduce heat to medium. Cook, partially covered, 7 minutes or until pasta and vegetables are tender. Stir in cheese. Serves 6

From Cooking Light
Submitted by Shelli

Spinach Tortellini with Beans and Feta

Ingredients

• 1 9-oz. pkg. refrigerated cheese-filled spinach tortellini
• 1 15-oz. can cannellini (white kidney) beans, rinsed and drained
• 3/4 cup crumbled garlic-and-herb-flavored feta cheese (3 oz.)
• 2 Tbsp. olive oil
• 1 large tomato, chopped
• Ground black pepper
• 4 cups baby spinach

Directions

1. Cook tortellini according to package directions. Drain and; return to pan.

2. Add drained beans, feta cheese, and olive oil to tortellini in saucepan. Cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally. Add tomato; cook 1 minute more. Sprinkle black pepper.

3. Divide spinach among four dinner plates or shallow salad bowls. Top with tortellini mixture. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Ravioli with Spinach Pesto

Ingredients

• 1 9-oz. pkg. refrigerated four-cheese ravioli or tortellini
• 12 oz. baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2 inch thick
• 3-1/2 cups fresh baby spinach
• 1/2 cup torn fresh basil
• 1/4 cup bottled Caesar Parmesan vinaigrette salad dressing
• Shredded Parmesan cheese (optional)

Directions

1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. Drain.

2. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed.

3. Toss ravioli mixture with pesto. Sprinkle with cheese. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Speedy Lasagna Casserole

Ingredients

• 8 ounce dried miniature lasagna noodles, broken
• 12 ounce mild or hot bulk Italian sausage
• 2-1/2 cups desired red pasta sauce
• 1 egg, beaten
• 1 cup cream-style cottage cheese
• 2 tablespoons grated Parmesan or Romano cheese
• 3/4 cup shredded mozzarella cheese (3 oz.)

Directions

1. Cook pasta according to package directions; drain.

2. Meanwhile, in a microwave-safe 2-quart square baking dish, crumble sausage. Cover with vented plastic wrap and microwave on 100 percent power (high) for 4 to 6 minutes or until sausage is brown, stirring once or twice. Drain fat.

3. Stir cooked pasta and pasta sauce into sausage in dish. Cover and microwave on high for 2 to 3 minutes or until heated through, stirring once.

4. In a medium bowl, stir together egg, cottage cheese, and Parmesan or Romano cheese. Spoon mixture over pasta mixture. Cover and microwave on high for 6 to 7 minutes more or until heated through. Sprinkle with mozzarella cheese. Cover and let stand for 5 minutes before serving. Makes 6 servings.

From Better Homes and Gardens
Submitted by Shelli

Tomato and Basil Flatbread Pizza

Ingredients

2	tablespoons pesto sauce
2	flatbreads or pitas, each about 7 inches across
1	tomato, thinly sliced
1	tablespoon chopped fresh basil leaves
1/4	cup shredded mozzarella cheese

Directions

Heat oven to 425 F. Spread pesto on bread. Add a layer of tomato and a layer of basil. Sprinkle cheese over top. Bake for 7 minutes, or until cheese is golden and melted.

Serves 2
Nutritional Information 1 Pizza: Calories 350 (Calories from Fat 120); Total Fat 13g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 600mg; Total Carbohydrate 45g (Dietary Fiber 6g, Sugars 8g); Protein 13g % Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 15%; Iron 15% Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Lean Meat; 2 Fat Carbohydrate Choices: 3 MyPyramid Servings: 1/2 c Dairy, 2 tsp Fats & Oils, 3 oz-equivalents Grains, 1/2 c vegetables

From Eat Better America
Submitted by Shelli

Baked Pesto Chicken

My kids love, love, love this recipe! And it is SUPER easy to make.

Ingredients

4 boneless, skinless chicken breast halves
1/2 cup basil pesto
2 plum tomatoes, diced
3/4 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese.

Preheat oven to 400 F. Line baking sheet with heavy-duty foil.

Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese.

Bake for an additional 3 to 5 minutes or until cheese is melted.

Adapted from CD Kitchen

Submitted by Shelli

Shari's Bruchetta

Ingredients

1 baguette (white or wheat)
olive oil
1 clove garlic
vine-ripened tomatoes
fresh basil
salt and pepper to taste

Directions

Slice the whole baguette in 1/2 inch thick pieces at an angle. Spread a little butter or olive oil on each piece. Toast them on the stove in a frying pan. Turn them over and toast the non-oiled/buttered side as well. Then rub a clove of garlic over the top. Just rubbing it gets enough off to give it lots of flavor. Chop up on-the-vine tomatoes and fresh basil leaves and mix with a little olive oil, salt and pepper. Put that on top of your hot bread slices and enjoy. My kids eat this ALLLLL the time. It's really healthy and delicious!

Submitted by Shandee

Creamy Basil Chicken Recipe

From Better Homes and Gardens

Ingredients

• 2 cups sliced mushrooms
• 2 medium red and/or yellow sweet peppers, cut into strips
• 1 large onion, sliced
• 4 oz. cooked bacon, chopped
• 8 cloves garlic, minced
• 3 Tbsp. quick-cooking tapioca, crushed
• 8 skinless, boneless chicken breast halves (2-1/2 to 3 lb.)
• 1 cup chicken broth
• 1/4 cup dry white wine or vermouth
• 1 lb. asparagus spears
• 1/3 cup whipping cream
• 1/2 cup plus 2 Tbsp. snipped fresh basil
• 2 cups hot cooked orzo pasta
• 2 Tbsp. grated parmesan cheese

Directions

1. In 5- or 6-quart slow cooker stir together mushrooms, sweet peppers, onion, pancetta, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.

2. Cover; cook on high-heat setting 3 to 3-1/2 hours or low-heat setting 6 to 7 hours.

3. Meanwhile, snap off and discard woody bases from asparagus. Cut into 2 to 3-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more.

4. Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store as directed below.* Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.

5. * To store chicken breast halves, wrap tightly and refrigerate up to 3 days.

Nutrition Facts

• Calories 556, Total Fat (g) 21, Saturated Fat (g) 9, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Cholesterol (mg) 132, Sodium (mg) 892, Carbohydrate (g) 43, Total Sugar (g) 8, Fiber (g) 5, Protein (g) 47, Vitamin C (DV%) 177, Calcium (DV%) 12, Iron (DV%) 26, Percent Daily Values are based on a 2,000 calorie diet.