Shrimp and pasta are one of the easiest dinner combinations. It's fast, fresh, and stylish! Your family will think you spent hours cooking while they indulge in this flavorful dish.

INGREDIENTS
3/4 - pound Bucatini or other fat spaghetti noodle
2 - tablespoons extra-virgin olive oil
2 - tablespoon cloves garlic, minced
2 - pints red and/or yellow cherry tomatoes, halved
3/4 - pound wild Patagonia or Gulf shrimp, peeled and deveined
Generous pinch pinch crushed red pepper
6 - ounces aged feta cheese, broken in pieces
1 - handful basil, thinly sliced (about 1 cup sliced)
Extra-virgin olive oil (optional)
Aged feta cheese (optional)

DIRECTIONS
Bring a large pot of generously salted water to boiling. Add bucatini and cook until al dente, about 9 minutes. Drain, reserving 1/3 cup of the pasta cooking liquid to use for the sauce.

Meanwhile, in a large skillet heat oil over medium-high heat. Add the garlic and tomatoes. Cook, stirring occasionally, until tomatoes soften and the juices begin to bubble, about 3 minutes. If the cherry tomatoes give out very little juice, add 1 tablespoon of water and a splash (about 1/2 teaspoon) of red wine vinegar for acidity. Add the shrimp and a large pinch of crushed red pepper then toss just until the shrimp are cooked through, about 2 minutes.

Add the pasta along with reserved pasta cooking liquid. Toss together over low heat. Remove from the heat. Stir in the feta and basil; toss with tongs, adding up to 1 Tbsp. more oil and additional feta to taste. Divide between four bowls. Serve warm. Makes 4 servings.
NUTRITION FACTS (Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce)

Per serving: 585 kcal , 18 g fat (8 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 145 mg chol. , 971 mg sodium , 74 g carb. , 5 g fiber , 9 g sugar , 31 g pro.

There's so much to love about the Mediterranean dinner: fresh vegetables, tons of herbs, and high-protein recipes. Check out our list of Mediterranean meals, complete with hummus, souvlaki, seafood, and lamb meals.

INGREDIENTS
Cornmeal
1 - recipe Flatbread Dough or 1 lb. purchased pizza dough*
Olive oil
2 - tablespoons olive oil
3 - ounces thinly sliced prosciutto, cut into strips
3 - tablespoons dried tomato pesto
4 - ounces provolone cheese, shredded (1 cup)
1 - tablespoon lemon juice
1 - cup baby arugula

DIRECTIONS
Preheat oven to 450 degrees F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch the dough into a 12x8-inch rectangle or oval. Lightly brush with olive oil and cover with plastic wrap.

In a large skillet heat 1 Tbsp. oil over medium heat. Add prosciutto. Cook, stirring occasionally, until browned and crisp. Remove to paper towels to drain.

Spread pesto over dough. Sprinkle with prosciutto and cheese. Bake about 16 minutes or until crust is golden brown.
In a medium bowl whisk together the remaining 1 Tbsp. olive oil and lemon juice. Add arugula and toss to coat. Top pizza with arugula mixture.

FROM THE TEST KITCHEN
*TIP
Or use purchased flatbreads (such as Flatout® brand) or pita flatbreads. Cook prosciutto as directed in Step 2. Spread 2 flatbreads with pesto, top with prosciutto and bake in 400 degrees F oven 8 minutes or until edges are browned. Top as above.

Flatbread Dough

INGREDIENTS
Olive oil or nonstick cooking spray
2 - cups all-purpose flour
1 - package active dry yeast
1 - teaspoon sugar
1/2 - teaspoon kosher salt
1 - tablespoon olive oil
2/3 - cup warm water (105 degrees F to 115 degrees F)

DIRECTIONS
 Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).

NUTRITION FACTS (Pesto-Prosciutto Flatbread)

Per serving: 352 kcal , 17 g fat (5 g sat. fat , 1 g polyunsaturated fat , 9 g monounsaturated fat ), 23 mg chol. , 786 mg sodium , 36 g carb. , 2 g fiber , 2 g sugar , 14 g pro.

NUTRITION FACTS (Flatbread Dough)
Per serving: 179 kcal , 3 g fat ( 0 g sat. fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 0 mg chol., 166 mg sodium, 33 g carb., 1 g fiber, 1 g sugar, 5 g pro.

Carbs aren't the only thing Italians are good at. These healthy Italian recipes—chicken calzones, prosciutto paninis, saucy Italian meatball subs, and more—go past just pasta and sauce and into protein-packed dinners less than 400 calories per serving. Mangia!

INGREDIENTS

1 - medium head cauliflower (1 1/2 to 2 pounds), cored and cut into florets (4 cups)
1 - egg, lightly beaten
1/4 - cup cup shredded Italian cheese blend (1 ounce)
1/4 - cup grated Parmesan cheese
1/4 - cup panko bread crumbs
1/2 - teaspoon Italian seasoning, crushed
1/4 - teaspoon salt
3/4 - cup pizza sauce

Desired toppings
DIRECTIONS

Place the cauliflower in a food processor. Cover and pulse four to six times or until crumbly and mixture resembles the texture of couscous.
Place a pizza stone or baking sheet in the oven. Preheat oven to 425 degrees F. Place cauliflower in a microwave-safe casserole with 2 tablespoons water. Microwave, covered, on 100% power (high) for 3 to 4 minutes or until tender, stirring once or twice. Cool. Transfer cauliflower to a 100% cotton flour-sack towel. Wrap towel around cauliflower and squeeze until there is no more liquid (this step is critical).
In a medium bowl stir together cooked and drained cauliflower, egg, Italian cheese blend, the Parmesan cheese, panko, Italian seasoning, and salt. On a piece of parchment paper pat cauliflower mixture into a 12-inch circle. Transfer crust on paper to the preheated pizza stone. Bake for 12 to 15 minutes or until crisp and starting to brown.

Spoon pizza sauce over baked crust, spreading evenly. Top with desired toppings. Bake about 5 minutes more or until heated and cheese melts. Cut into slices to serve.

Fast and easy meals.

Ingredients

1/4 - cup white wine vinegar or cider vinegar
1 - teaspoon sugar
1/2 - teaspoon ground black pepper
1 - 17 ounce package refrigerated cooked Italian-style herbed beef roast in au jus, undrained
1 - cup sliced baby or regular-size red or yellow sweet peppers
2 - square whole grain ciabatta rolls or buns
4 - slices provolone cheese
2 - tablespoons snipped fresh Italian (flat-leaf) parsley
Snipped fresh Italian (flat-leaf) parsley

Directions
Preheat broiler. In a large microwave-safe bowl combine vinegar, sugar, and black pepper. Add beef and sweet peppers. Cover and cook on 100 percent power (high) for 4 minutes.

Meanwhile, split rolls and place cut sides up on a baking sheet. Broil 3 to 4 inches from heat for 1 minute or until lightly toasted. Top each roll with cheese; broil 1 to 2 minutes until cheese is melted.

Using a fork, coarsely shred beef. Stir in parsley. With a slotted spoon, mound beef mixture onto rolls. Sprinkle with additional snipped parsley. Serve with any remaining cooking liquid.

Nutrition Facts (Open-Face Italian Beef Sandwiches)

Per serving: 341 kcal cal., 15 g fat (8 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 78 mg chol., 774 mg sodium, 22 g carb., 2 g fiber, 6 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ready for your dish to be the star of the potluck? Whether you're bringing a Thanksgiving sides, entree, or dessert, save time and effort (without skimping on flavor) with these slow cooker meals. We have you covered with what to bring and how to serve it -- so get used to your dish being the first to disappear.

Ingredients

1 - pound boneless beef chuck pot roast
1 - 15 ounce can tomato sauce with Italian seasonings
2 - medium green sweet peppers, sliced
2 - medium onions, sliced
1 - 12 ounce jar pepperoncini salad peppers, drained and stems removed
1 - 0.65 ounce envelope cheese-garlic dry salad dressing mix
12 - crusty sandwich rolls, split and toasted
2 - cups shredded Italian-blend cheeses (8 ounces) (optional)

Directions
Trim fat from meat. Place meat in a 5- to 6-quart slow cooker. Pour tomato sauce over meat. Top with green pepper, onion, and pepperoncini peppers. Sprinkle with dressing mix.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Using two forks, pull meat apart into shreds. Return shredded meat to slow cooker.

Using a slotted spoon, spoon some shredded meat, sweet peppers, onions, and pepperoncini peppers onto the bottom halves of rolls. Sprinkle with cheese, if desired. Spoon some cooking liquid into bowls for dipping.

Nutrition Facts (Italian Beef Sandwiches)
Per serving: 393 kcal cal., 19 g fat (7 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 73 mg chol., 1158 mg sodium, 28 g carb., 2 g fiber, 6 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Who knew meatball meals be so much more than spaghettis dinner sidekick? Meatballs are getting a facelift with these mouthwatering meals. Here's your one-stop shop for all things meatball.

Ingredients
1 lb chicken sausage, removed from casings
¾ cup Italian breadcrumbs
1 cup fresh grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
1-½ teaspoons dried Italian seasoning
½ teaspoon crushed red pepper
2 tablespoons fresh parsley, chopped
½ tsp fresh cracked black pepper
1 large egg, lightly beaten
1 cup marinara sauce
1 cup fresh mozzarella, sliced into small thin slices

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the first 10 ingredients. Combine well but don't over mix. Roll chicken mixture into 1" meatballs and place onto baking sheet. Bake for 16-18 minutes until lightly browned.
Spoon about one tablespoon marinara sauce over each meatball. Place a small thin slice of mozzarella on top of each meatball.
Return to oven and cook for about 5 minutes or until cheese is melted.

Ingredients

1 - pound ground beef or uncooked ground turkey
1/4 - cup chopped onion
1 - 1 pound portion fresh pizza dough* or one 1-pound portion frozen pizza dough, thawed
1/2 - cup marinara sauce
2 - cups shredded mozzarella cheese or shredded Italian blend cheeses (8 ounces)
1 - cup sliced fresh mushrooms
1 - cup chopped red, green, and/or yellow sweet peppers (2 small)
1/2 - teaspoon dried oregano, crushed
1/4 - 1/2 - teaspoon crushed red pepper
Marinara sauce, warmed
Snipped fresh parsley and/or crushed red pepper (optional)
Grated Parmesan cheese (optional)

Directions

Preheat oven to 400 degrees F. In a 9 1/2- to 10-inch cast-iron or ovenproof skillet cook ground beef and onion over medium heat about 5 minutes or until the meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Set meat mixture aside. Wipe skillet out with a paper towel; set aside to cool slightly.

On a lightly floured surface, divide pizza dough in half. Roll one dough portion to a 12-inch circle (if dough is hard to roll, let stand for 5 minutes and then roll out). Press dough circle into the bottom and up the sides of the skillet. Spread the 1/2 cup marinara sauce evenly over the dough. Top with meat mixture, mozzarella cheese, mushrooms, sweet peppers, oregano, and the 1/4 to 1/2 teaspoon crushed red pepper. Roll the remaining dough portion into an 11-inch circle. Place dough circle over filling. Pinch edges of bottom crust and top crust together to seal. Using the tip of a sharp knife, cut slits in the top crust.

Bake about 25 minutes or until crust is golden brown and filling is bubbly. Let stand for 5 minutes before cutting. Cut into wedges to serve. Serve with additional warmed marinara sauce. If desired, garnish with parsley and/or additional crushed red pepper. If desired, serve with Parmesan cheese.

From the Test Kitchen
*TIP:

Look at an Italian market or a specialty food store for fresh pizza dough.

SMART SWAP

Use frozen peppers for the fresh and sub in your favorite pizza topping for the mushrooms.

Nutrition Facts (Cast-Iron Skillet Calzone)
Per serving: 498 kcal cal., 22 g fat (9 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 73 mg chol., 782 mg sodium, 42 g carb., 3 g fiber, 7 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

4 - 8 ounces chicken breasts, boneless and skinless
2 - cups Italian dressing
5 - rosemary sprigs (1 for glaze and 4 for garnish)
juice of 1/2 a lemon
salt and pepper, to taste
1/4 - cup olive oil
4 - teaspoons minced garlic
3 - cups fresh baby spinach
1 - cup tomatoes, diced
1 - pound angel hair pasta
4 - lemon wheels, to garnish

Directions
Place the chicken dinner in a gallon sized ziploc bag. Pour 1 cup dressing in the bag and allow chicken to marinate for at least 3 hours but no longer than 12 hours. Grill chicken over medium-high heat until cooked through.

Place remaining Italian dressing in a large saute pan over medium heat. Add rosemary sprig, lemon juice, and salt and pepper. Move the rosemary sprig around the pan to allow the flavor to mix into the glaze. Place chicken in the pan and spoon glaze over the chicken until there is no glaze in the pan. Set aside.

Cook pasta in a large pot according to package directions. Drain and set aside. In another large saute pan, add olive oil, spinach, and garlic and saute over medium heat until spinach is cooked. Add tomatoes and stir in with the spinach. Then add pasta and toss together with tongs.
To serve, divide desired amount of pasta onto four plates. Add a chicken breast to each plate and garnish with lemon wheel and rosemary sprigs.

Learn how to make flavorful homemade Italian meatballs for your next baked pasta recipe. Watch as we show you how to form perfectly shaped meatballs plus storage secrets.

Ingredients

8 - ounces bulk Italian sausage
8 - ounces ground beef
1 - cup chopped onion (1 large)
1/2 - cup finely chopped carrot (1 medium)
1/2 - cup chopped green sweet pepper (1 small)
1/4 - cup chopped celery
3 - ounces pancetta or bacon, chopped
4 - cloves garlic, minced
1 - 28 ounce can crushed tomatoes
1 - 6 ounce can tomato paste
1/2 - cup dry red wine or chicken broth
1/4 - cup snipped fresh basil or 1 tablespoon dried basil
, crushed
2 - tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper
1/2 - cup whole milk
15 - dried lasagna noodles
1 - recipe Porcini-Parmesan Sauce
1 - cup finely shredded Parmesan cheese
(4 ounces) - Snipped fresh Italian (flat-leaf) parsley

Directions
For meat sauce, in a 4-quart Dutch oven cook sausage, ground beef, onion, carrot, sweet pepper, celery, pancetta, and garlic over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
Stir in tomatoes, tomato paste, wine, dried basil and oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Stir in milk and fresh basil and oregano (if using).
Meanwhile, cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again.
Preheat oven to 350 degrees F. To assemble, spread about 1 cup of the meat sauce in the bottom of an ungreased 3-quart rectangular baking dish. Top with three of the noodles and 2 cups of the meat sauce. Top with three more noodles and half of the Porcini-Parmesan Sauce. Repeat layering noodles, meat sauce, noodles, and Porcini-Parmesan Sauce. Top with the remaining three noodles and the remaining meat sauce.
Place lasagna in a foil-lined shallow baking pan; cover lasagna with foil. Bake for 30 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, for 20 to 30 minutes more or until heated through. Let stand for 20 minutes before serving. Sprinkle with parsley.
Porcini-Parmesan Sauce
Ingredients
1
ounce dried porcini mushrooms
4
cloves garlic, minced
3
tablespoons butter
3
tablespoons all-purpose flour
1 1/2
cups whole milk
1/2
cup dry white wine or chicken broth
1
15 ounce carton ricotta cheese
1
cup finely shredded Parmesan cheese
(4 ounces)
1/4
cup snipped fresh Italian (flat-leaf) parsley
1/4
cup snipped fresh basil
1/2
teaspoon salt
Directions
 In a small bowl combine mushrooms and enough boiling water to cover. Let stand for 10 minutes; drain. Rinse with cold water; drain again. Chop mushrooms; set aside.
 In a large saucepan cook and stir garlic in butter over medium heat for 30 seconds. Stir in flour until combined. Slowly stir in milk and wine or chicken broth (milk may curdle if using wine, but sauce will appear smooth when finished). Cook and stir until thickened and bubbly. Remove from heat. Stir in mushrooms, ricotta cheese, Parmesan cheese, parsley, basil, and salt. Makes about 4 1/2 cups.
Nutrition Facts (Bolognese Lasagna with Porcini-Ricotta Filling)
Per serving: 487 kcal cal., 25 g fat (12 g sat. fat, 2 g polyunsaturated fat, 8 g monounsatured fat), 72 mg chol., 977 mg sodium, 39 g carb., 4 g fiber, 8 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1/4  - cup bottled Italian salad dressing
2 - tablespoons balsamic vinegar
1 - tablespoon honey
1/8 - teaspoon crushed red pepper
2 - tablespoons olive oil
1 - pound chicken breast tenderloins
10 - ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1 - cup purchased shredded carrot
1 - small tomato, seeded and chopped

Directions
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Nutrition Facts (Balsamic Chicken and Vegetables)
Per serving: 269 kcal cal., 12 g fat (2 g sat. fat, 66 mg chol., 323 mg sodium, 12 g carb., 2 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 - 8 ounce pkg. shredded Italian blend cheeses (2 cups)
6 - slices thinly sliced deli-style ham
6 - 6 ounces skinless, boneless chicken breast halves
1 - 24 ounce jar pasta sauce
1/3 - cup Italian-seasoned panko bread crumbs, toasted*
Snipped fresh basil or parsley leaves
Hot cooked pasta (optional)
Directions
The night before, set aside 1/2 cup of the cheese; wrap and refrigerate. Place one slice of ham on a clean work surface. Sprinkle with 1/4 cup of the remaining shredded cheese and top with a chicken breast half. Carefully roll up to enclose chicken. Place in the removable crockery liner of a 3 1/2- or 4-quart slow cooker. Repeat with remaining ham, cheese, and chicken breasts. Pour pasta sauce over chicken. Cover and refrigerate overnight.
The next day, let crockery liner stand at room temperature for 15 minutes. Place liner in the slow cooker unit. Cover and cook on low for 3 1/2 to 4 hours. Sprinkle with reserved 1/2 cup shredded cheese, toasted panko, and basil before serving. If desired, serve with hot cooked pasta.
From the Test Kitchen
*TIP

To toast panko, heat a medium skillet over medium-high heat. Add panko and cook 2 to 3 minutes or until toasted, shaking skillet occasionally.

Nutrition Facts (Saucy Italian Chicken)
Per serving: 412 kcal cal., 15 g fat (7 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 158 mg chol., 1055 mg sodium, 14 g carb., 2 g fiber, 6 g sugar, 51 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2 9 ounce packages refrigerated cheese-filled ravioli
1 1/2 pounds ground beef
1 large onion, chopped (1 cup)
6 cloves garlic, minced
1 14 1/2 ounce can diced tomatoes, undrained
1 10 3/4 ounce can condensed tomato soup
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1 1/2 cups shredded mozzarella cheese (6 ounces)
1/2 cup finely shredded Parmesan cheese (2 ounces)

Directions
Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover to keep warm.
Meanwhile, in a large skillet cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through.
Nutrition Facts (Baked Beef Ravioli)
Per serving: 503 kcal cal., 20 g fat (9 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 113 mg chol., 854 mg sodium, 40 g carb., 3 g fiber, 8 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   ground beef
1/2   cup   seasoned dry bread crumbs
1      egg
1    tablespoon   vegetable oil
1    25 ounce jar  Prego® Marinara Italian Sauce
2    cups   frozen peas and carrots
1    16 ounce package  spaghetti, cooked and drained (about 8 cups)
    Grated Parmesan cheese
directions
Mix thoroughly the beef, bread crumbs and egg in a medium bowl. Shape the mixture into 16 (1-1/2-inch) meatballs.
Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the skillet. Pour off any fat.
Stir the sauce and vegetables in the skillet and heat to a boil. Return the meatballs to the skillet. Reduce the heat to low. Cover and cook for 15 minutes or until the meatballs are cooked through.
Serve the meatballs with the sauce over the pasta. Sprinkle with the cheese.

ingredients
3      large eggs
1/3   cup   prepared pesto
1/4   cup   milk
1 1/2   cups   plain bread crumbs
1/4   cup   plus 2 tbsp grated Parmesan
4    cups   spicy pasta sauce
2      medium eggplants (about 2 1/2 lbs total), peeled and cut into 1/2-inch rounds
1    pkg (8 oz)  Italian cheese blend
1    pound   spaghetti
2    tablespoons   olive oil
    Fresh basil (optional)
directions
In a medium bowl, whisk eggs, pesto and milk. In a second bowl, toss bread crumbs and 1/4 cup of Parmesan.
Set aside 1/2 cup of the sauce. Coat slow cooker bowl with nonstick cooking spray. Spoon 1/2 cup of the sauce on bottom of slow cooker.
Dip each eggplant slice in egg mixture, then bread crumb mixture, and place on a cutting board. Layer one-third of the eggplant slices into slow cooker (about 8 pieces). Top with 1 cup sauce and 2/3 cup Italian cheese blend. Repeat twice. Cover and cook on LOW for 5 1/2 to 6 hours.
During last 30 minutes of cooking time, bring a large pot of lightly salted water to a boil. Add spaghetti and cook 10 minutes. Drain and toss with remaining 2 tbsp Parmesan and the olive oil. Heat reserved sauce gently in microwave or saucepan. Serve alongside eggplant and spaghetti. Garnish with basil, if using.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 606, Fat, total (g) 25, chol. (mg) 108, sat. fat (g) 8, carb. (g) 73, fiber (g) 10, pro. (g) 25, sodium (mg) 982, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   spaghetti
6      slices bacon, diced
1    cup   milk
2      large eggs plus 2 egg yolks
1/2   teaspoon   salt
1    tablespoon   all-purpose flour
3/4   cup   grated Parmesan cheese
1 1/2   teaspoons   freshly cracked black pepper
directions
Bring a pot of lightly salted water to a boil. Add spaghetti and cook 10 minutes or as per package directions. Drain, reserving 1 cup of the pasta water.
Meanwhile, add bacon to a large saute pan. Cook over medium heat 6 minutes or until slightly crispy. Drain on paper towels, reserving 2 tbsp of the drippings.
Blend milk, eggs, egg yolks and salt.
Heat bacon drippings over medium heat. Whisk in flour; cook 1 minute. Quickly pour in milk mixture, whisking constantly to keep eggs from scrambling. Cook 2 to 3 minutes until thickened. Remove from heat and whisk in 1/2 cup of the cheese.
Toss drained pasta with sauce, bacon, remaining 1/4 cup cheese and some of the reserved pasta water. Sprinkle with black pepper just before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 468, Fat, total (g) 15, chol. (mg) 127, sat. fat (g) 6, carb. (g) 61, fiber (g) 3, pro. (g) 20, sodium (mg) 629, Percent Daily Values are based on a 2,000 calorie diet

Roasting beef over a bed of fresh herbs, like the sprigs of rosemary, oregano, and thyme in this recipe, infuses the meat with fragrance.

ingredients
1    2 1/2 - 3 pound   beef tenderloin
2    tablespoons   cooking oil
1 - 2      cloves garlic, minced
1    teaspoon   cracked black pepper
1/2   teaspoon   sea salt or kosher salt or 1/4 tsp. salt
4    sprigs  fresh rosemary
4    sprigs  fresh oregano
4    sprigs  fresh thyme
1      Mushroom Tumble or Horseradish Cream (see below)
    Fresh thyme sprigs
Horseradish Cream
1    7 - 8 ounce carton  creme fraiche or dairy sour cream
2    tablespoons   prepared horseradish
1/8   teaspoon   salt
1/8   teaspoon   ground black pepper

Mushroom Tumble
6    cups   assorted mushrooms (halve any large mushrooms and remove stems, if necessary), such as chanterelle, portobello, Shiitake, and oyster
3    tablespoons   olive oil
2    tablespoons   lemon juice
1    teaspoon   reduced-sodium soy sauce
    coarse sea salt
    cracked black pepper

directions
Preheat oven to 250 degrees F. Drizzle tenderloin with cooking oil. Rub minced garlic evenly over the surface of the meat. Sprinkle with pepper and salt.
Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place meat on rack.
Roast meat, uncovered, 20 minutes. Increase oven temperature to 425 degrees F. Roast until an instant-read thermometer inserted in thickest part of meat registers 135 degrees F (about 30 to 40 minutes). Remove from oven. Cover loosely with foil. Let stand 10 minutes.
Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs. Makes 8 to 10 servings.
Horseradish Cream
In a small bowl stir together carton creme fraiche or dairy sour cream and prepared horseradish. Stir in salt and pepper. Serve immediately, or cover and refrigerate up to 3 days. Remove from refrigerator; allow to stand 30 minutes before serving. Makes 1 cup.
Mushroom Tumble
In an extra large bowl toss together mushrooms with olive oil,lemon juice, and soy sauce. Cook, uncovered, in a very large skillet over medium heat until tender, about 10 minutes. Sprinkle with coarse sea salt and cracked black pepper.
Tip
Test Kitchen Tip:
Slow roasting in the early stages ensures that the meat is tender.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 316, Fat, total (g) 20, chol. (mg) 87, sat. fat (g) 5, carb. (g) 3, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 2, pro. (g) 32, vit. A (IU) 0, vit. C (mg) 1.77, Thiamin (mg) 0.22, Riboflavin (mg) 0.62, Niacin (mg) 6.52, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 3.36, sodium (mg) 238, Potassium (mg) 708, calcium (mg) 10.1, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet

These eggplant and cheese stacks with its fresh tomato and basil sauce showcase summer's finest vegetables. With its generous portion of ricotta and cheddar filling, this can be a satisfying meal.

ingredients
1      large eggplant (about 2 pounds), trimmed
1/2   cup   all-purpose flour
1/2   teaspoon   salt
1/2   teaspoon   pepper
3/4   cup   vegetable oil
1    pound   cottage cheese OR: ricotta cheese
1/4   pound   sharp Cheddar cheese, shredded
1    tablespoon   finely chopped fresh parsley
1    teaspoon   finely chopped fresh marjoram
1    tablespoon   bread crumbs
    Fresh Tomato Sauce recipe below
Fresh Tomato Sauce
1      large tomato, seeded and diced
3    tablespoons   sliced fresh basil
3    tablespoons   balsamic vinegar
3    tablespoons   olive oil
1/4   teaspoon   salt
1/8   teaspoon   freshly ground black pepper

directions
Heat oven to 400 degrees F. Cut eggplant crosswise into 18 slices. Pat dry with paper toweling. Spread out more paper toweling for blotting. Mix together flour, salt and 1/4 teaspoon pepper in shallow dish or onto waxed paper.
Heat 1/4 cup oil in each of 2 large skillets over medium-high heat. Dredge each eggplant slice in flour to coat both sides.
Fry 2 or 3 slices of eggplant per skillet until browned on both sides, about 4 minutes total. Transfer to paper toweling to drain. Repeat until all slices are fried, adding more oil as needed.
Mix cottage cheese or ricotta, Cheddar cheese, parsley, marjoram and remaining pepper in a bowl.
To assemble stacks:
In large baking dish, place 1 slice eggplant. Spread on 3 tablespoons cottage cheese mixture; top with eggplant slice, 3 more tablespoons cottage cheese mixture and final slice of eggplant. Repeat with remaining cottage cheese mixture and eggplant to make 6 stacks. Sprinkle with crumbs.
Bake, uncovered, in 400 degree F oven for 10 minutes. Serve immediately with Fresh Tomato Sauce. Makes 6 servings.
Fresh Tomato Sauce
Mix together in bowl tomato, seeded and diced; sliced fresh basil; balsamic vinegar; olive oil; salt, and freshly ground black pepper. Makes about 1-1/2 cups sauce. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 456, Fat, total (g) 35, chol. (mg) 31, sat. fat (g) 8, carb. (g) 21, fiber (g) 4, pro. (g) 17, sodium (mg) 706, Percent Daily Values are based on a 2,000 calorie diet

Three kinds of cheese--ricotta, garlic-herb and pre-shredded Italian blend--top this 20-minute pizza.

ingredients
2      ready-to-use thin crust Italian pizza bread shells (two 10-ounce packages)
2    cups   preshredded Italian blend cheese
4    ounces   thinly sliced smoked turkey, cut into 1/2-inch-wide strips
1      container (15 ounces) ricotta cheese
1      container (4 ounces) garlic-and-herb cheese spread
1/4   cup   thinly sliced basil
directions
Heat oven to 450 degrees .
Place each crust on a baking sheet. Sprinkle 1 cup shredded cheese over each pizza shell. Evenly distribute turkey over each.
In small bowl, mix ricotta and cheese spread. Evenly dollop over each pizza.
Bake in 450 degrees oven until heated through and cheese is melted, about 10 minutes. Sprinkle the basil over the pizzas. To serve the pizzas, cut each into 6 equal wedges.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 302, Fat, total (g) 15, chol. (mg) 48, sat. fat (g) 8, carb. (g) 25, fiber (g) 1, pro. (g) 15, sodium (mg) 583, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3 1/2   ounces   oil-packed dried tomatoes, well-drained (3/4 cup)
3      cloves garlic
1/4   teaspoon   kosher salt
1/8   teaspoon   freshly ground black pepper
1/4   cup   seasoned fine dry bread crumbs
1 1/2   pounds   ground uncooked chicken
1/2   cup   whole milk ricotta cheese
2      eggs, lightly beaten
1    tablespoon   whole milk
1    tablespoon   chopped fresh parsley
2    teaspoons   dried thyme, crushed
1    teaspoon   dried oregano, crushed
1    teaspoon   dried marjoram, crushed
2    tablespoons   olive oil
White Sauce for Meatballs
3    tablespoons   all-purpose flour
2    tablespoons   butter
1    cup   chicken broth
1    cup   whipping cream or whole milk
1    tablespoon   white balsamic vinegar
1    teaspoon   Worcestershire Sauce
1/2   teaspoon   dried thyme, crushed
1/4   teaspoon   salt
1/8   teaspoon   ground black pepper
2    tablespoons   chopped fresh parsley

directions
Preheat the oven to 350 degrees F.
In a food processor, pulse the dried tomatoes, garlic, salt, and pepper. Add the bread crumbs and pulse to combine.
Transfer the mixture to a large bowl. Add chicken, ricotta cheese, eggs, milk, parsley, thyme, oregano, and marjoram. Combine until uniform in appearance. Roll the mixture into 1 1/2-inch balls (about 1 1/2 tablespoons each).
Place in a 15x10x1-inch baking pan lined with parchment paper. Brush with olive oil. Bake for 16 minutes or until cooked through (165 degrees F).
White Sauce for Meatballs
In a medium saucepan combine flour and butter over medium-high heat. Cook and stir for 2 minutes until it turns blonde.
Add the chicken broth, cream, vinegar, Worcestershire sauce, thyme, salt and pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in parsley.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 47, Fat, total (g) 3, chol. (mg) 26, sat. fat (g) 1, carb. (g) 1, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 4, vit. A (IU) 67.02, vit. C (mg) 2.34, Thiamin (mg) 0.02, Riboflavin (mg) 0.07, Niacin (mg) 1.04, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 2.51, Cobalamin (Vit. B12) (µg) 0.13, sodium (mg) 46, Potassium (mg) 131, calcium (mg) 14, iron (mg) 0.42, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   cups   water
1/2   cup   farro
6      4-inch diameter portobello mushrooms, stems removed
    Olive-oil nonstick cooking spray
1/4   teaspoon   freshly cracked black pepper
2    teaspoons   olive oil
2/3   cup   thinly sliced leeks (2 medium)
1/3   cup   chopped dried tomatoes
3    tablespoons   snipped fresh basil
6      cloves garlic, minced
2    teaspoons   snipped fresh thyme leaves
8    ounces   Swiss chard, stemmed and coarsely chopped (3 cups)
6    ounces   fresh mozzarella pearls
1    tablespoon   balsamic vinegar
directions
Preheat oven to 400 degrees F. In a large saucepan bring water to boiling. Stir in farro; reduce heat. Simmer, covered, about 25 minutes or until tender. Drain. Set aside.
Meanwhile, line a large baking sheet with parchment paper or foil; set aside. Coat both sides of mushroom caps lightly with cooking spray. Sprinkle stem sides of mushrooms with pepper. Arrange mushrooms stem side up on the prepared baking sheet. Bake about 15 minutes or until mushrooms are just tender. Set aside.
In a large nonstick skillet heat olive oil over medium heat. Add leeks, dried tomatoes, basil, garlic, and thyme. Cook and stir for 4 to 5 minutes or until leeks are tender. Gradually stir in chard. Cook and stir for 2 to 3 minutes or until chard wilts. Remove from heat. Stir in cheese, farro, and vinegar.
Fill mushroom caps with chard mixture. Bake about 10 minutes or until heated through.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 196, Fat, total (g) 7, chol. (mg) 20, sat. fat (g) 3, carb. (g) 22, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 5, pro. (g) 11, vit. A (IU) 2786.3, vit. C (mg) 15.31, Thiamin (mg) 0.11, Riboflavin (mg) 0.2, Niacin (mg) 5.6, Pyridoxine (Vit. B6) (mg) 0.28, Folate (µg) 46.54, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 198, Potassium (mg) 699, calcium (mg) 207, iron (mg) 1.93, Percent Daily Values are based on a 2,000 calorie diet

ingredients
6    ounces   dried multigrain penne pasta
    Nonstick cooking spray
8    ounces   skinless, boneless chicken breast halves, cut into 1-inch pieces
1    cup   sliced fresh mushrooms
1/4   cup   chopped onion
1    clove   garlic, minced
3    tablespoons   olive oil
3    tablespoons   balsamic vinegar
3    tablespoons   snipped fresh basil or 2 teaspoons dried basil, crushed
1/4   teaspoon   salt
1/8   teaspoon   ground black pepper
1    6 ounce package  fresh baby spinach or spinach
1    cup   seeded and chopped roma tomatoes (3 medium)
1/4   cup   shredded Parmesan cheese (1 ounce)
directions
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add chicken, mushrooms, onion, and garlic; cook for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally. Cool slightly.
In an extra-large bowl combine cooked pasta and chicken mixture. For vinaigrette, in a small screw-top jar combine oil, vinegar, basil, salt, and pepper. Cover and shake well.
Pour vinaigrette over pasta mixture; toss gently to coat. Add spinach, tomatoes, and cheese; toss gently to combine.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 374, Fat, total (g) 15, chol. (mg) 41, sat. fat (g) 3, carb. (g) 38, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 5, pro. (g) 22, vit. A (IU) 3310.16, vit. C (mg) 20.69, Thiamin (mg) 0.08, Riboflavin (mg) 0.19, Niacin (mg) 7.1, Pyridoxine (Vit. B6) (mg) 0.52, Folate (µg) 97, Cobalamin (Vit. B12) (µg) 0.22, sodium (mg) 371, Potassium (mg) 437, calcium (mg) 148, iron (mg) 3.19, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   fresh or frozen medium shrimp in shells
8    ounces   dried elbow macaroni (2 cups)
2      eggs, lightly beaten
1/4   cup   butter, melted
1    cup   half-and-half
1 1/4   cups   shredded fontina cheese (5 oz.)
1/2   cup   grated Parmesan cheese
2      cloves garlic, minced
2    tablespoons   pine nuts, toasted
1 1/2   cups   lightly packed fresh basil leaves, chopped
    Fresh basil leaves
directions
Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
Cook macaroni according to package directions. Drain and keep warm.
In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 509, Fat, total (g) 27, chol. (mg) 254, sat. fat (g) 14, carb. (g) 33, fiber (g) 2, pro. (g) 33, vit. A (IU) 1457.71, vit. C (mg) 4.13, sodium (mg) 694, calcium (mg) 333.19, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet

ingredients

1/2   cup   light dairy sour cream
1/4   teaspoon   dried dillweed
1    pound   boneless beef top round steak, trimmed and cut into thin bite-size strips*
1    tablespoon   cooking oil
1      small onion, cut into 1/2-inch-thick slices
1/2   teaspoon   bottled minced garlic (1 clove)
3    cups   dried wide noodles (6 ounces)
3    cups   broccoli florets
3    tablespoons   all-purpose flour
1    14 ounce can  beef broth
3    tablespoons   tomato paste
1    teaspoon   Worcestershire sauce
    Ground black pepper

directions
In a small bowl, stir together sour cream and dillweed; set aside.
In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.
Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm.
Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli. Makes 4 servings.

Tip

*

Partially freeze beef for easier slicing.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 440, Fat, total (g) 12, chol. (mg) 96, sat. fat (g) 4, carb. (g) 45, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 4, pro. (g) 37, vit. A (IU) 485.9, vit. C (mg) 61.41, Thiamin (mg) 0.68, Riboflavin (mg) 0.5, Niacin (mg) 12.04, Pyridoxine (Vit. B6) (mg) 1.04, Folate (µg) 173.37, Cobalamin (Vit. B12) (µg) 1.77, sodium (mg) 513, Potassium (mg) 817, calcium (mg) 111.06, iron (mg) 5.04, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    19.76ounce package  Johnsonville® Italian Mild Sausage Links, grilled and coin-sliced
1    16 ounce package  rigatoni pasta
3    tablespoons   olive oil
2      cloves garlic, minced
1      large red pepper, chunked and sauteed
2    tablespoons   chopped parsley
1    26 ounce jar  of your favorite pasta sauce
directions
Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.

ingredients
12    ounces   whole-wheat penne pasta
3    tablespoons   olive oil
1 1/2   cups   finely diced onion
3      garlic cloves, minced
1    26 ounce can  low-sodium crushed tomatoes
2    7 ounce jars  roasted red peppers, drained, rinsed and chopped
1    teaspoon   finely chopped oregano (or 1/2 teaspoon dried)
1      sprig fresh rosemary (or 1/4 teaspoon dried)
3/4   teaspoon   salt
1/4   teaspoon   black pepper
1/2   cup   lightly packed basil leaves, plus more for garnish
1/2   ounce   finely grated Parmigiano-Reggiano (about 6 tablespoons)
directions
Cook pasta according to package directions; drain.
As pasta water comes to a boil, heat oil in a large heavy saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent and softened, 6 to 7 minutes. Add garlic and cook 1 minute more, stirring occasionally. Add tomatoes, peppers, oregano, rosemary, salt and pepper; bring to a boil, reduce heat and simmer until sauce is reduced slightly, about 15 minutes.
Remove sauce from heat, remove rosemary sprig (if using) and stir in basil. Transfer to a food processor and puree, leaving a few chunks if desired. Top pasta with sauce and Parmigiano-Reggiano and garnish with basil.

ingredients
1    20 ounce package  frozen cheese ravioli, or tortellini (4 cups)
6    teaspoons   extra-virgin olive oil, divided
4      cloves garlic, minced
1/4   teaspoon   salt
1/8 - 1/4   teaspoon   crushed red pepper
1    16 ounce bag  frozen chopped or whole-leaf spinach
1/2   cup   water
1/4   cup   freshly grated Parmesan cheese
directions
Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 277, Fat, total (g) 13, chol. (mg) 25, sat. fat (g) 4, carb. (g) 28, Monosaturated fat (g) 7, fiber (g) 6, pro. (g) 14, vit. A (IU) 13119.36, vit. C (mg) 29.52, sodium (mg) 654, Potassium (mg) 706, calcium (mg) 353.39, Vegetables () 1, Starch () 1.5, Fat () 2.5, Percent Daily Values are based on a 2,000 calorie die

ingredients
1      Johnsonville® Mild Italian Sausage (Ground or de-cased links)
1/4   cup   olive oil, separated
2    loaves  focaccia bread (12 oz. each), cut into 1-in. cubes
1    teaspoon   coarse ground pepper
1    cup   Parmesan cheese, shredded
1      small green pepper, diced
1/2   cup   oil-packed sun-dried tomatoes, chopped
1/2   cup   pimiento-stuffed olives, chopped
5      large leaves fresh basil, chopped
2      garlic cloves, minced
2      eggs
1 1/2   cups   water or white wine
1/4   cup   butter, cubed
directions
In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside.
In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat.
Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once.
Remove pan to a wire rack to cool slightly.
In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat.
Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.

ingredients

2    tablespoons   extra-virgin olive oil
2      large carrots, finely chopped
1      large onion, diced
2    tablespoons   minced garlic
1    teaspoon   chopped fresh rosemary
2    14 ounce cans  vegetable broth
2      medium zucchini, diced
9    ounce (about 2 cups)  fresh or frozen tortellini, preferably spinach-&-cheese
4      plum tomatoes, diced
2    tablespoons   red-wine vinegar

directions
Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 8, chol. (mg) 10, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 7, vit. A (IU) 3887.22, vit. C (mg) 20.67, sodium (mg) 386, Potassium (mg) 400, Vegetables () 2, Starch () 1, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

• 1    teaspoon   olive oil
• 2    ounces   hot Italian dried sausage (soppressata), quartered lengthwise and then thinly sliced crosswise
• 1/2   cup   dry white wine
• 2    pounds   mussels, well scrubbed, beards removed
• 1/2   cup   good-quality store-bought marinara sauce, such as Rao's
• 1    cup   coarsely chopped flat-leaf parsley (about 1 bunch)

• 4    cups   Chicken Broth
• 1    cup   Whole Milk
• 1 1/4   cups   Old Fashioned Grits
• 1/3   cup   Shredded Asiago Cheese (can substitute fresh grated parmesan)

• 1      Johnsonville® Hot Italian Sausage, coin sliced
• 2    tablespoons   Extra Virgin Olive Oil
• 1/2   pound   Medium-sized Shrimp, peeled and deveined
• 2      med. Tomatoes, chopped
• 1      small Red Pepper, chopped
• 1/2   cup   Corn (cut off the cob or frozen)
• 1/3   cup   Sliced Green Onions
• 1      clove Garlic, minced
• 1/2   teaspoon   Cajun Seasoning, (optional)
• 1/3   cup   Water

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If Daniel Humm were cooking in the northern, more Germanic part of Switzerland, he'd probably serve this spectacular roasted veal with spaetzle, but because he's in the southern, Italian region, he makes a luscious risotto with porcini mushrooms.

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