9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 oz) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 oz) can marinated artichoke hearts, drained and chopped
1 (10 oz) package frozen chopped spinach, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

preheat oven to 350°. spray a 9″x13″ baking dish with pam.

bring a large pot of lightly salted water to a boil. add noodles and cook for 8-10 minutes or until al dente; drain.

spray a large skillet with pam and heat on medium-high. saute onion and garlic for 3 minutes, or until onion is crisp-tender. stir in broth and rosemary; bring to a boil. stir in artichoke hearts and spinach; reduce heat. cover and simmer 5 minutes. stir in pasta sauce.

spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. sprinkle 3/4 cup mozzarella cheese over noodles. repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. sprinkle crumbled feta on top.

bake, covered, for 40 minutes. uncover and bake 15 minutes more, or until hot and bubbly. let stand 10 minutes before cutting.

8 servings

unsalted butter, for the baking dish
1 tablespoon olive oil
1 (1″ thick) slice pancetta, cut into small dice
4 cloves garlic, finely chopped
3 tablespoons flour
5 cups whole milk, or more if needed, hot
4 large egg yolks, lately whisked
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon cayenne pepper
2 cups (8 oz) grated asiago cheese, plus more for the top
1 1/2 cups (6 oz) grated irish white cheddar, plus more for the top
1 1/2 cups (6 oz) grated american cheddar, plus more for the top
1 cup (4 oz) grated aged fontina cheese, plus more for the top
1/2 cup freshly grated parmesan cheese, plus more for the top
kosher salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped fresh flat-leaf parsley leaves

preheat the oven to 375°. butter the bottom and sides of a 10″x10″x2″ baking dish and set it aside.

heat the oil in a large saute pan over medium heat. add the pancetta and cook until golden brown on all sides, about 8 minutes. remove with a slotted spoon to a plate lined with paper towels.

add the garlic to the fat in the pan and cook until light golden brown, 1 minute. whisk in the flour and cook for 1-2 minutes. whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, about 5 minutes. whisk in the eggs until incorporated and let cook for 1-2 minutes. remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. season with salt and pepper. if the mixture appears too thick, add additional warm milk, 1/4 cup at a time.

put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. transfer to the prepared baking dish.

combine an additional 1/4 cup each of asiago, cheddars, fontina, and parmesan in a bowl, and sprinkle evenly over the top. bake until the dish is heated through and the top is a light golden brown, 12-15 minutes. remove from the oven and let rest for 10 minutes before serving.

4 servings

G1 pound ziti
16 ounces cottage cheese
1 1/2 cups grated parmesan cheese
2 eggs
2 tablespoons olive oil
5 cloves garlic, minced
1 (28 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4″ cubes
salt and pepper to taste

preheat oven to 350°. whisk cottage cheese, eggs and 1 cup parmesan together in medium bowl; set aside. prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through, about 5-7 minutes. drain pasta and leave in colander.

meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. stir in tomato sauce, diced tomatoes, oregano and basil. season with salt and pepper to taste. simmer until thickened, about 10 minutes. in a medium saucepan, whisk corn starch into heavy cream. bring to a simmer over medium heat and cook until thickened, 3-4 minutes. remove pot from heat and add cottage cheese to thickened cream. stir cottage cheese cream mixture into tomato mixture and mix well. add half of the cubed mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.

transfer pasta mixture to a 9″x13″ baking dish. sprinkle remaining cubed mozzarella and remaining 1/2 cup parmesan cheese over pasta. cover baking dish tightly with foil and bake for 30 minutes. remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. cool for 10 minutes before serving.

8 servings

5 cloves garlic, minced
1 teaspoon dried red pepper flakes
2-3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter OR margarine
1 pound fresh asparagus, cut into 1 1/2″ pieces
salt to taste
1/4 teaspoon pepper
1/4 cup shredded parmesan cheese
1/2 pound mostaccioli OR elbow macaroni, cooked and drained

in a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. add parmesan cheese; mix well. pour over hot pasta and toss to coat. serve immediately.

4-6 servings

1-1 1/2 cups uncooked macaroni (about 6 oz)
1/4 cup margarine OR butter
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 3/4 cups milk
8 ounces swiss cheese, cut into cubes

cook macaroni; drain. cook and stir margarine, onion, salt and pepper over medium heat until onion is tender. blend in flour. cook over low heat, stirring constantly. boil and stir 1 minute. remove from heat. stir in cheese until melted. place macaroni in ungreased 1 1/2 qt casserole dish. stir cheese sauce into macaroni. cook, uncovered, in 375° oven for 30 minutes.

A top view of meatless chili mac. Yum-O!

1 large onion, chopped
1 medium green pepper, chopped
1 clove garlic, minced
1 tablespoon olive oil
2 cups water
1 can (15 1/2 oz) mild chili beans, undrained
1 can (15 1/2 oz) great northern beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 cup sour cream

Meatless chili mac, bubbling in the dutch oven. Can you smell it?

in a large saucepan or dutch oven, saute the onion, green pepper and garlic in oil until tender. stir in the water, macaroni, beans, tomatoes, tomato sauce ,chili powder, salt and cumin. bring to a boil. reduce heat; cover and simmer for 15-20 minutes or until macaroni is tender. top each serving with 1 tablespoon sour cream.

makes 8 servings (2 1/2 quarts)

The final product, meatless chili mac, plated. Yum-O!