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"Is there anything that makes your heart happier than a nice big bowl of pasta?"

When ever someone says spaghetti, the first thing everyone tends to think about is spaghetti and meatballs. Pasta is a very versatile starch/food. It can be used as a hot main course, a cold salad ingredient or even a side dish.

There are many types of pasta available on the market today. However, nothing beats eating homemade or freshmade pasta. Below is a list of a few types of pasta followed by a few recipes:

Angel Hair Pasta (Cappelli D'Angeli)
Cannelloni
Farfalle(Bowties)
Fettuccine
Fusilli(Rotelle)
Gnocchi
Lasagna
Linguini
Macaroni
Manicotti
Orzo
Penne
Ravioli
Rigatoni
Rotini
Spaghetti
Tagliatelle
Tortellini
Ziti







Confetti Cheese Rotolo with Seasoned Eggplant

Makes 8 servings

8 lasagna noodles
2 tablespoons olive oil
1 cup fresh or frozen corn
1 cup coarsely chopped mushrooms
1/2 cup sliced green onions and tops
1/2 cup chopped carrot
1 medium red bell pepper, diced
2 cloves garlic, minced
1 teaspoon dried basil leaves
1 cup ricotta cheese
3/4 cup (3 ounces) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
Seasoned Eggplant (recipe follows)
Cook lasagna noodles according to package directions until al dente. Drain; set aside. Heat oil in large skillet over medium heat until hot. Add corn, mushrooms, onions, carrot, bell pepper, garlic and basil; cook and stir 8 minutes or until tender. Cool. Process cheeses, egg, salt and black pepper in food processor until smooth; add vegetables and process using on/off pulsing action until vegetables are finely chopped. Preheat oven to 350°F. Spread about 1/2 cup cheese mixture on each lasagna noodle; roll up and place, seam side down in 11X7-inch baking pan. Repeat with remaining noodles and cheese mixture. Loosely cover pan with foil. Bake rotolo 35 to 40 minutes or until heated through.

Meanwhile prepare Seasoned Eggplant.
Remove rotolo from oven and let stand 5 to 10 minutes. Cut each rotolo into halves, if desired. Serve with Seasoned Eggplant.

Seasoned Eggplant

Makes about 3 cups
1 tablespoon olive oil
1 medium eggplant (1 pound), cubed
1 cup chopped onions
6 cloves garlic, minced
3/4 cup canned vegetable broth
1/2 cup minced parsley
2 teaspoons sugar
3/4 teaspoon dried basil leaves
3/4 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat oil in large skillet over medium heat until hot. Add eggplant, onions and garlic; cook and stir 10 minutes or until vegetables are tender.
Add remaining ingredients; cook, covered, over medium heat 15 to 20 minutes or until liquid is absorbed.



Broccoli Chicken Pasta Casserole

Makes 8 servings

2 teaspoons CRISCO® Oil*
2/3 cup chopped onion
2 large cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 cans (14-1/2 ounces each) whole tomatoes, un-drained and coarsely chopped
1 can (8 ounces) tomato sauce
1/4 cup ketchup
1-1/4 teaspoons dried basil leaves
3/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 package (10 ounces) frozen broccoli cuts, thawed and well drained
5 ounces uncooked small macaroni, cooked (without salt or fat) and well drained
1/2 cup grated Parmesan cheese, divided
Heat oven to 350°F. Heat oil in large skillet on medium-high heat. Add onion and garlic. Cook and stir until tender. Add chicken. Cook and stir just until chicken is no longer pink in center. Stir in tomatoes, tomato sauce, ketchup, basil, oregano and salt. Bring to a boil. Reduce heat to low. Simmer 5 minutes, stirring occasionally. Combine broccoli, macaroni, chicken mixture and 1/4 cup cheese in large bowl. Stir well. Spoon into 13X9X2-inch baking dish. Sprinkle with remaining 1/4 cup cheese.
Bake at 350°F for 20 minutes. Do not over bake.

*Use your favorite Crisco Oil product.