Beef Cooking Light Spaghetti Pie – Cara Tirrell

1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cans tomato sauce with garlic — (8-ounce)
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 oz.) 1/3 less-fat cream cheese — softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups shredded reduced-fat extra-sharp cheddar cheese — (about 5 ounces)

Preheat oven to 350 degrees.

Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes.

Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside.

Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350 degrees for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.

Shells with Grilled Chicken and Mozzarella – Janae Shearer

1 1/2 lbs. chicken

8 oz. medium pasta shells

1 pint grape tomatoes, halved

4 oz. fresh mozzarella cheese, cut into 1/4 inch cubes

1/2 cup fresh parsley

1/4 cup grated Parmesan cheese

2 tablespoons butter

salt and pepper

Grill chicken until cooked, cut into pieces. Cook pasta until al dente.  Reserve 1 cup pasta water, drain pasta return to pot.  Add chicken, tomatoes, mozzarella, parsley, Parmesan and butter.  Toss to combine.  Add reserved pasta water a little at a time to create a sauce that coats the shells.  (you may not need all of the water) Serve with more Parmesan.

Prosciutto and Garlic Pasta – Tarryn Colson

1 pkg sliced prosciutto, cut into thin strips

3-5 cloves garlic, sliced

1/4 C olive oil

1/2 – 1 box angel hair pasta

fresh parmesan cheese

Put pasta on to boil. In a saute pan, heat olive oil and add garlic. Cook for a minute, but do not let it brown. Add prosciutto and cook for a few more minutes, until heated through and even slightly crispy (just don’t let the garlic brown). Add cooked pasta, toss. Put in individual dishes and top with freshly grated parmesan cheese.