Zucchini Chicken Ratatouille Pasta

Zucchini Chicken Ratatouille Pasta

2 tablespoons of olive oil or 2 tablespoons of vegetable oil
3/4 pound of boneless, skinless chicken breasts, cut into 1/2" inch pieces
1 cup of green pepper strips
1 1/2 cups of diced eggplant
1 1/2 cups of thinly sliced zucchini
One 27 1/2 ounce jar of Ragú Light Pasta Sauce, Tomato and Herb
3 cups of penne rigate or mostaccioli (8 oz. ), uncooked
Grated Parmesan cheese (optional)

In large saucepan over medium-high heat, heat oil; add chicken and green pepper.
Cook, stirring frequently, until chicken is no longer pink.
Add eggplant and zucchini; cook 3 minutes, stirring frequently, or until vegetables are tender. Stir in pasta sauce; heat to boiling.
Reduce heat; simmer, uncovered, 10 minutes or until chicken is thoroughly cooked.
Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with Parmesan cheese, if desired.

Bow-Tie Beef Skillet

Bow Tie Beef Skillet

Servings 5
Estimated POINTS® value per serving 7
Course Main Meals

Ingredients
1 pound ground beef
1/2 tsp salt
1/8 tsp pepper2
cups uncooked bow tie pasta
1 can (14-1/2 oz)diced tomatoes, drained
1-1/2 cups beef broth (fat free)
1 can (8oz) tomato sauce
1 Tbsp Worcestershire sauce
3 medium yellow summer squash, thinly sliced
3/4 cup chopped green pepper
1/2 cup parmesan cheese, divided

Instructions
Cook beef over medium heat, drain. Sprinle with salt and pepper.
Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce.
Bring to a boil. Reduce heat; cover and simmer for 10-20 minutes.
Add squash and green pepper.
Cook, uncovered, for 3-4 minutes longer until pasta and vegetables are tender.
Add 1/4 cup cheese. Cook until cheese is melted.
Top with remaining cheese.

Fresh Mozzarella Penna Pasta

8 ounces fresh mozzarella cheese, cut into small cubes
3 medium tomatoes or 5 to 6 Roma tomatoes, peeled and diced
2 avocados, peeled, pitted and diced
3 to 4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh basil
1 tablespoon lemon juice
1 tablespoon coarse salt
Freshly ground black pepper to taste
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked penna pasta
Freshly grated parmesan cheese


In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, lemon juice, salt, pepper, and red pepper.
Let stand at room temperature for at least 30 minutes.
Cook pasta according to package directions; drain and return to pan to keep warm.
Add tomato mixture and toss to coat thoroughly.
Transfer onto individual serving plates and garnish with parmesan cheese.

Makes 4 servings.

Baked Ravioli

Recipe from Festival Foods
We have made this recipe several times. I usually omit the wine (unless I have an open bottle) and have usually cut the recipe in half when I make it. If I omit the wine, I usually still add the whole can of diced tomatoes with the "half" recipe, or add 2 cans of tomatoes with the full batch. I also add some extra spices sometimes (parsley, basil, oregano etc)


Ingredients:
2 pounds ground beef
1 small diced onion
2 tsp. garlic salt
2 (25 ounce) packages frozen cheese ravioli, thawed
2 (14 ounce) jars spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 cup white wine
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Directions:
Preheat the oven to 350 degrees F (230 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic salt. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce, wine and tomatoes.

Spread 1/3 of the sauce in the bottom of an 9X13 inch baking dish.

Arrange 1/2 of the ravioli over the sauce. Sprinkle half of the mozzarella cheese and repeat layers. Sprinkle parmesan cheese on top.

Cover with aluminum foil. Bake for 25 minutes in the preheated oven. Remove foil and bake another 10-20 minutes until bubbly.