The touch of cinnamon adds a surprise spiciness to this main-dish pasta recipe. Ingredients

12 giant macaroni shell

A 10-ounce package frozen chopped spinach, thawed and well drained

1 / 2 cup crumbled feta cheese (about 2 ounces)

1 / 2 cup light ricotta cheese

1 / 4 cup chopped toasted walnuts

1 lightly beaten egg white

1 / 4 teaspoon salt

1 / 4 cup teaspoon ground cinnamon

C. 8.1 teaspoon pepper

1 can tomato 14-1/2-ounce low sodium, diced

1 / 2 of a 6-ounce (1 / 3 cup) tomato paste low sodium

2 tablespoons water

1-1/2 c. teaspoon dried mint, crushed

1 teaspoon sugar

1 / 4 c. teaspoon garlic powder

1 / 4 cup shredded mozzarella cheese, low fat (1 oz)

Directions

1. Cook macaroni shell according to package directions. Drain. Set aside.

2. To fill a mixing bowl combine the spinach, feta cheese, ricotta cheese, 3 tablespoons of nuts, egg whites, salt, cinnamon and pepper. Mix. Set aside.

3. For sauce, in a medium saucepan, combine undrained tomatoes, tomato paste, water, mint, sugar and garlic powder. Bring to a boil, reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened.

4. Stuff each shell with 2 tablespoons spinach. Place in a baking pan ungreased 2-quart square. Pour sauce over shells. Sprinkle with remaining nuts. Bake, covered, in a 350 degrees F for 25 minutes. Sprinkle with mozzarella. Cook, uncovered, 2 to 3 minutes longer. Makes 4 servings meal.

Make-Ahead Tip

Cook pasta shells according to package directions, drain. Rinse and drain again. Place in a bowl, cover and refrigerate up to 24 hours.

Ingredients

2 tablespoons soup. olive oil or vegetable

5-6 pounds chicken pieces

3 1 / 2 cups Prego ® Traditional Italian Sauce or Prego ® Roasted Garlic and Herb Italian Sauce

1 / 2 cup Marsala wine

4 mushrooms, sliced (about 12 ounces)

1 large onion (about 1 cup)

1 / 2 cup chopped fresh parsley

2 cans (2.25 ounces) sliced black olives, drained

1 / 4 cup drained capers

8 cups hot couscous prepared

Directions

1. Heat oil in 8 quarters saucepot over medium-high. Add the chicken in 2 batches and cook for 10 minutes or until well browned on all sides. Remove chicken to saucepot. Discard the fat.

2. Combine the sauce, wine, mushrooms, onion, parsley, olives and capers to pan and bring to a boil. Return chicken to skillet. Reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.

3. pan lid and cook for 15 minutes or until chicken is cooked. Serve chicken mixture with couscous.

Tip:

To prepare the future, make the recipe as above. Cover and refrigerate overnight. Heat frying pan over low heat for 15 minutes or until mixture is hot, stirring frequently.

Ingredients

4 oz dry spaghetti

1 tablespoon butter or margarine

1 egg, beaten

1 / 4 cup grated Parmesan cheese

8 ounces ground beef or bulk Italian sausage

onion 1 / 2 cup (1 medium)

1 / 2 cup green bell pepper

1 clove garlic, minced

January 8 ounces tomato sauce

1 teaspoon dried oregano, crushed

Nonstick cooking spray

1 cup low fat cottage cheese, drained

1 / 2 cup portion of mozzarella

Directions

1. Cook the spaghetti according to package directions. Drainage.

2. Back to hot spaghetti into pan. Mix the butter into the hot pasta until melted. Add the Parmesan cheese and eggs and set aside.

3. Meanwhile, a medium skillet cook ground beef, onion, bell pepper and garlic until meat is brown and onion is tender. Drain. Stir in tomato sauce and oregano and heat.

4. Coat a shallow 9-inch pie with cooking spray. Press spaghetti mixture onto bottom and sides of pie plate and form a crust. Spread cottage cheese on top and sides of crust pasta. Spread meat mixture over cottage cheese. Sprinkle with grated mozzarella cheese.

5. Bake in oven at 350 degrees F for 20-25 minutes or until bubbly and hot. To serve, cut into wedges.

This restaurant favorite is a cinch to make at home. The veggies get great flavor because they cook in the sauce, and the whole dish is ready to serve in just 35 minutes!
Ingredients

1 can (10 3 / 4 ounces) condensed cream ® Campbell's chicken broth (regular, 98% fat or Healthy Request ®)

1 / 2 cup water

3 c. soup. grated Parmesan cheese

1 teaspoon soup. lemon juice

1 tsp soup. chopped fresh basil leaves or 1 tsp tea. dried basil leaves, crushed

1 Tbsp. chopped fresh parsley or 1 teaspoon dried parsley flakes

3 cloves garlic, minced

1 / 4 tsp. black pepper

4 cups chopped vegetables (broccoli, cauliflower and carrots)

1 / 2 package. (8 ounces) spaghetti, cooked and drained

Directions

1. Heat soup, water, 2 tablespoons cheese, lemon juice, basil, parsley, garlic, black pepper and vegetables, a 12-inch skillet over medium fire. Reduce the heat to low. Cover and cook 15 minutes or until vegetables are tender, stirring occasionally.

2. Add the spaghetti in a pan and stir to coat. Sprinkle with remaining cheese.

Serve tomato-sauced, cinnamon-spiced chicken and artichokes atop couscous. Ingredients
2-1/2 to 3 pounds of meat chicken pieces

2 tablespoons cooking oil

1 can tomato 14-1/2-ounce, undrained and chopped

1 / 2 envelope onion soup mix (about 3 tablespoons)

1 6 oz jar marinated artichoke hearts, drained and quartered

1 / 2 cup pitted ripe olives, halved

1 / 4 cup dry white wine (optional)

1 / 4 teaspoon ground cinnamon

2-1/4 cups water or chicken broth

3 tablespoons margarine or butter

1-1/2 cups quick-cooking couscous

Directions

1. chicken skin. Chicken in a pan of new 12-inch hot oil. Remove fat. Combine undrained tomatoes and soup mix. Add chicken to skillet. Bring to a boil, reduce heat. Simmer uncovered for 30 to 35 minutes. Add the artichokes, olives, wine (if desired) and cinnamon. Cover and simmer 10 minutes or until chicken is no longer pink.

2. Meanwhile, in saucepan, bring water or broth and margarine or butter to a boil (if using water, 1 / 2 teaspoon of salt added if desired). Add couscous. Cover, remove from heat. Let stand 5 minutes. Stir with a fork. Serve with chicken. Makes 6 servings.