As most of you know, I try very hard to find Vegetarian alternatives whenever I can, but with Italian it's sometimes difficult. Well, your whole family will jump for joy when they try this easy Italian dish.

Three Cheese Manicotti

Ingredients

• 1 (8 ounce) package manicotti shells
• 4 cups shredded mozzarella cheese, divided
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 tablespoon minced garlic
• 1 egg
• 2 tablespoons dried basil
• 2 (26 ounce) jars pasta sauce

Directions

1. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
5. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly. Serves 6.

Phil

Hello My Friends,

For a quick and easy meal, just smother this chicken and ravioli combination in a homemade cream sauce for a tasty, 30-minute wonder. Add a loaf of Herbed Italian Bread and a simple side Salad to complete your meal.

Chicken and Ravioli Carbonara

2

tablespoons Italian dressing

1

lb boneless skinless chicken breasts, cut into 1/2-inch strips

3/4

cup Progresso® chicken broth (from 32-oz carton)

1

package (9 oz) refrigerated cheese-filled ravioli

1/2

cup half-and-half

4

slices bacon, crisply cooked and crumbled

Shredded Parmesan cheese, if desired

Chopped fresh parsley, if desired

1. In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 4 minutes, turning occasionally, until brown.
2. Add broth and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered about 4 minutes or until ravioli are tender and almost all broth has evaporated.
3. Stir in half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot and desired consistency (cook longer for a thicker sauce). Sprinkle with bacon, cheese and parsley. Makes 4 servings.

You're always only four ingredients away from a great accompaniment for your next Italian dinner.

Herbed Italian Bread

1/2

loaf (1-pound size) Italian or French bread

1/4

cup butter or margarine, softened

3

tablespoons chopped fresh parsley

1/4

teaspoon garlic powder

1. Heat oven to 400ºF. Cut bread diagonally into 1-inch slices.
2. Mix remaining ingredients. Spread butter mixture over one side of cut surfaces of bread; reassemble loaf.
3. Wrap loaf securely in heavy-duty aluminum foil. Bake 10 to 15 minutes or until hot. Makes 4 servings.

Have A Delightful Thursday Evening,

Phil

Hello Again My Friends,

Although I would always prefer Homemade when it comes to Breads, sometimes I just want something quick and easy, and the Herbed Italian loaf fits the bill just perfectly. In fact, it would also go quite well with this Evening's meal.

Chicken- and Spinach-Stuffed Shells

18

large pasta shells (from 16-oz package)

1

container (15 oz) whole-milk ricotta cheese

1

large egg, slightly beaten

1/4

cup grated Parmesan cheese

2

cups frozen cut leaf spinach, thawed, squeezed to drain

1

cup chopped cooked chicken

1

jar (26 oz) tomato pasta sauce

2

cups shredded Italian cheese blend (8 oz)

1. Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
2. Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
3. Spread 1 cup of the pasta sauce in bottom of 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
4. Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Makes 6 servings (3 shells each).

Have A Wonderful Weekend,

Phil