Easy Ravioli Bake

1 jar spaghetti sauce (we prefer Classico Four Cheese)
1 pkg frozen ravioli (we prefer spinach)
1 pkg shredded mozzarella
1/2 pkg shredded parmesan

Preheat oven to 350 F.

Pour 1/3 jar spaghetti sauce into sprayed 9 x 13 baking dish and spread to cover the bottom.

Place 1/2 of ravioli on top of the sauce.

Cover with another 1/3 of the sauce.

Sprinkle 1/2 bag of mozzarella on top.

Repeat with remaining ravioli, sauce, and mozzarella.

Top with shredded parmesan cheese.

Cover with foil and bake for 40 minutes.

Remove foil and bake an additional 15 minutes.

Let sit a few minutes before serving.

Mandarin Pasta Spinach Salad with Teriyaki Dressing

Salad Ingredients

1 box (12 ounces) bowtie pasta noodles
1/2 cup dried cranberries
1/3 cup pine nuts
1 4-ounce can mandarin oranges, drained
1/4 cup cilantro leaves, roughly chopped
4 cups spinach leaves

Dressing Ingredients

1/4c tamari or soy sauce
1/3c plain rice vinegar (may sub apple cider vinegar)
3T vegetable oil

2T brown sugar
1T white sugar
1/2t powdered ginger
1/2t garlic powder
1/2t onion powder
1/4t salt
1/4 + 1/8t black pepper

Cook pasta according to package instructions, drain and set aside.

While pasta is boiling, mix dressing ingredients to combine.

In a large bowl toss together pasta, dried cranberries, nuts, mandarin oranges, cilantro, and dressing.

Serve over a bed of spinach.

Adapted from a recipe found at https://www.lecremedelacrumb.com/mandarin-pasta-spinach-salad-with-teriyaki-dressing/

Pasta, Kale and White Bean Soup

3 slices of veggie bacon, chopped
1 small onion, diced
3 carrots, cut into 1/2-inch pieces
2 cloves of garlic, minced
1Tbp tomato paste
3/4tsp chopped fresh thyme, Kosher salt and freshly ground pepper
2C low-sodium vegetable broth
1/2C grated parmesan, plus 1 small piece rind
1 1/2C small pasta, such as ditalini (about 8 ounces)
1 15-ounce can white beans, drained and rinsed
1C frozen chopped kale, thawed and squeezed dry

Put the veggie bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes

Add the onion and cook, stirring occasionally until slightly softened, about 3 minutes

Add the carrots, garlic, tomato paste, thyme and 1/2 tsp each salt and pepper and cook until the carrots begin to soften, about 2 minutes

Add the vegetable broth, 6 cups water and the parmesan rind

Increase the heat to high, cover and bring to a boil.

Add the pasta and beans and cook, uncovered, 5 minutes

Reduce the heat to medium and add the kale. simmer uncovered until slightly thickened, about 7 minutes

Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper.

Ladle into bowl and top with remaining cheese.

Adapted from a recipe in Food Network Magazine

Couscous Saute

1T plus 1t vegetable oil
3T soy sauce
1/4t ground ginger
1 green or red pepper, finely chopped
1c finely chopped carrot
2/3c water
1/2c uncooked couscous
2T firmly packed brown sugar

Combine oil, soy sauce, and ginger in a large skillet over medium heat.

Add pepper and carrots.

Cover and cook until tender, about 10 minutes, adding small amounts of water, if necessary, to prevent drying.

Stir in remaining ingredients, cover and remove from heat.

Let stand 5 minutes.

Sweet and Sour Noodles

Spaghetti
1 1/2T cornstarch
2t vegetable oil
1t sesame oil
1 med. onion, chopped
2 med. garlic cloves, minced
assorted chopped stir-fry vegetables, such as:
carrots
broccoli
Brussels sprouts
zucchini
cabbage
1 can diced tomatoes, with juice
1/2c dry white wine or fruit juice (such as apple, cranberry, etc.)
3T rice vinegar
3T tamari
2T honey
1/4t pepper

Cook spaghetti according to package directions.

Mix cornstarch with 2T water and set aside.

Stir-fry vegetables in oil.

Add remaining ingredients plus reserved cornstarch mixture.

Reduce heat and simmer until mixture has thickened.

Serve over hot spaghetti.

Gluten Free Adaptation

• Serve over rice or gluten free noodles

adapted from Vegetarian Times, April 2000

Spaghetti

spaghetti
vegetables of choice (eg. onions, mushrooms, broccoli, zucchini)
jar of spaghetti sauce

Cook spaghetti according to package directions.

Steam or saute vegetables.

Heat spaghetti sauce and add cooked vegetables.

Serve over hot spaghetti.

Penne Rigate with Sweet Red Pepper Sauce

1lb penne rigate
1T olive oil
2 med carrots, sliced thin (about 1 cup)
1 large onion, chopped (about 1 1/2 cups)
1 large sweet red pepper (about 1 1/2 cups)
1 large clove garlic, minced
1T basil
1 (10.5 oz) pkg silken tofu
1t salt-heaping
1/4t pepper

Cook pasta according to package directions.

Meanwhile, saute vegetables and basil in olive oil until soft in a pot (not a skillet)

Place cooked vegetables and tofu in food processor and process until smooth.

Return to pot and add salt and pepper.

Serve over hot pasta.

Note: This sauce is very thick and hearty, so it requires a hearty pasta. Penne is really the best choice.

adapted from Tofu Cookery by Louise Hagler

Lasagne Rolls-Ups

12 lasagne noodles
1lb tofu, drained
2T lemon juice, rice vinegar, or a combination of both
2t honey
2t Italian seasoning
1t salt
1/2t garlic powder
1 10-oz package frozen chopped spinach, thawed and drained
1 jar spaghetti sauce

Cook lasagne noodles according to package directions.

While noodles are cooking, process tofu, lemon juice, italian seasoning, honey, salt, and garlic powder in food processor until smooth, ricotta-like texture. Fold in spinach.

Spray work surface with vegetable spray. Lay noodles flat on work surface. Spoon tofu mixture and spread onto noodles. Roll noodles and place in sprayed 9x13 pan.

Pour spaghetti sauce over roll-ups.

Bake at 350 for approximately 45 minutes.

Corn Alfredo

spaghetti
1 can corn, drained
1c unsweetened almond or soy milk
2T tahini
1T onion granules
1tsp salt
dash pepper
1/4c Parmazano

Cook spaghetti according to package directions.

Combine remaining ingredients except Parmazano in blender and process until smooth.

Heat sauce. Add Parmazano immediately before serving.

adapted from The Uncheese Cookbook by Joanne Stepaniak

Cappellini with Tomato and Basil

Cappellini or angel hair pasta
Chopped onion
Minced garlic
Olive Oil
Roma tomatoes, seeded and chopped
Fresh basil, chopped

Saute onion and garlic in a few tablespoons olive oil until transluscent and slightly brown.

Cook pasta and drain (Hint: don't start the pasta until the onion and garlic are done or almost done...thin pasta cooks very quickly!).

Mix all ingredients and serve (or let sit for as long as possible, even overnight, before serving).

Gluten Free Adaptation

• Use gluten free noodles. We especially like corn noodles for this recipe.

Broccoli-Noodle Bake

2c broccoli
1c macaroni
2T oil
1 onion, chopped
2T four
1/2t salt
1/2lb tofu
1t salt
2T oil
1/8t pepper
bread crumbs

Steam broccoli.

Cook macaroni according to package directions.

Heat oil and saute onion until soft and slightly brown. Sprinkle flour and salt. Add cooking water from broccoli.

Blend tofu, salt, oil, and pepper. Add to onion mixture.

Combine macaroni, broccoli and sauce.

Pour into sprayed casserole dish and top with bread crumbs.

Bake at 350 for 30 minutes.

adapted from Tofu Cookery by Louise Hagler

Bow-Ties with Lemon, Sun-Dried Tomatoes and Spinach

1/3c sun-dried tomatoes (not oil packed)
1/2c boiling water
8oz farfalle (bow-tie pasta)
1t olive oil
4 garlic cloves, minced
1/8t crushed red pepper
1 1/2c vegetable broth
2T lemon juice
2T butter
4c baby spinach (about 6oz)

Place tomatoes in a small bowl; add boiling water. Let stand 10-15 minutes or until very soft. Remove tomatoes, reserving soaking liquid. Slice tomatoes lengthwise into strips.

Cook farfalle in large pot of boiling salted water according to package directions; drain.

Heat oil in a large nonstick skillet over medium heat until hot.

Add garlic and crushed red pepper, cook 2 to 3 minutes or until garlic is soft but not brown.

Increase heat to high; add broth, lemon juice and reserved soaking liquid. Bring to a boil.

Boil 10 minutes or until liquid is reduced to about 1 cup.

Reduce heat to low; add butter. Stir in tomatoes and spinach; cook until spinach is just wilted.

Add farfalle. Stir to coat.

Adapted from a recipe in Cooking Pleasures Magazine

Sweet Potato Gnocchi

3 medium baking potatoes, peeled and diced
1 small sweet potato, baked
1 1/2c flour
Egg Not to equal one egg, prepared
1 1/2t salt
olive oil
pepper

Preheat oven to 250 (yes, very low) degrees.

Boil baking potatoes until tender. Drain.

Mash white and sweet potatoes, eliminating clumps and making as smooth as possible.

Add remaining ingredients except oil and pepper and mix thoroughly until well combined and smooth.

Place dough on a floured surface, kneading lightly and add flour as necessary so that dough is not sticky.

Divide into 4 balls.

Roll each ball into a rope about 1 inch thick.

Cut ropes into 1 inch pieces.

To cook, place about 2 dozen pieces at a time into a large pot of slightly boiling water.

When dumplings rise to the surface, lift them out with a slotted spoon.

Place finished dumplings on a greased pan and set in the oven to dry, about 5 minutes.

Serve with oil and pepper.

adapted from a recipe by Marla Bazar Sochet in Parents magazine