Spinach Lasagna Roll-Ups (Taste of Homes)

* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 1 cup (8 ounces) 2% cottage cheese
* 3/4 cup grated Parmesan cheese, divided
* 1 egg, lightly beaten
* 6 lasagna noodles, cooked and drained
* 2 cans (15 ounces each) seasoned tomato sauce for lasagna


* In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up and secure with toothpicks.
* Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
* Remove from the refrigerator 30 minutes before baking. Pour tomato sauce over roll-ups.
* Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese. Discard toothpicks. (6 servings)

**I subbed chopped broccoli for the spinach and ricotta for the cottage cheese**
**If you want meat, you can add crumbled sausage to the sauce**

Stuffed Jumbo Shells

1 box Jumbo Shells
1 jar Tomato Sauce (your favorite spaghetti sauce)
1 pound ground beef
2 tablespoons extra virgin olive oil
1 box of frozen chopped spinach (thaw and squeeze out all water)
1 cup finely chopped onion
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 egg
1/4 cup freshly grated Parmigiano cheese

PREHEAT oven to 350 F.COOK Shells according to package directions; drain. COOK ground beef in a large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally. Drain grease.ADD oil, spinach, onion, garlic; continue cooking 10 minutes, stirring occasionally. Remove from heat.ADD seasonings and blend well. Let mixture cool.STIR in egg and Parmigiano cheese.POUR 1 cup of the Tomato and Basil Sauce into a 13x9 inch baking dish.FILL Shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil.BAKE for 30 minutes or until thoroughly heated. I top with grated mozzarella cheese Too!!!

Easy Mac 'n Cheese Pie

1 cup elbow macaroni
2 cups shredded cheddar cheese
1/2 cup original Bisquick mix
1 1/2 cups milk
2 eggs

1. Preheat oven to 400 degrees
2. Cook macaroni according to package directions, then put cooked noodles in the bottom of a pie pan.
3. Sprinkle 1 3/4 cups of cheese on top of macaroni.
4. In medium bowl, stir remaining ingredients together until well blended. Pour on top of cheese and macaroni.
5. Spray a sheet of tin foil with non stick cooking spray, and cover pie plate. Bake 20 minutes. Uncover and bake additional 5-10 minutes or until the top starts to brown.

Pizza Pasta Casserole

Previously contributed by Marna:

2 lbs. ground beef
1 large onion chopped
2 jars (26 oz) spaghetti sauce
1 pkg (16 oz) spiral pasta, cooked and drained
4 C. (16 oz) mozzarella cheese shredded
8 oz. sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 9 x 13 baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Makes (2) 9x13 casseroles.

Eat one tonight and freeze the other for another day!