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Menu

    Cheese ’n’ Nut Stuffed Shells

    Cheese ’n’ Nut Stuffed Shells

    PREP: 45 minutes BAKE: 45 minutes OVEN: 350°F MAKES 6 servings 24 dried jumbo shell macaroni* 2 eggs, lightly beaten 1 15-ounce carton ricotta cheese 11⁄2 cups shredded mozzarella cheese (6 ounces) 1 cup shredded Parmesan cheese (4 ounces) 1 cup chopped walnuts 1...
    Nutty Gorgonzola Roll-Ups

    Nutty Gorgonzola Roll-Ups

    PREP: 40 minutes BAKE: 40 minutes OVEN: 375°F MAKES 8 servings 8 dried lasagna noodles 12 ounces cream cheese, softened 2 cups shredded Italian cheese blend (8 ounces) 1 cup crumbled Gorgonzola or other blue cheese (4 ounces) 1 cup chopped walnuts, toasted 2...
    Chilly Veggie Pizza

    Chilly Veggie Pizza

    PREP: 25 minutes BAKE: 8 minutes CHILL: 2 to 4 hours OVEN: 375°F MAKES 6 servings 1 8-ounce package (8) refrigerated crescent rolls 1 8-ounce package cream cheese, softened 1⁄3 cup mayonnaise or salad dressing 2 tablespoons thinly sliced green onion (1) 1⁄2 teaspoon...
    Tomato-Olive Bread Pudding

    Tomato-Olive Bread Pudding

    PREP: 25 minutes BAKE: 1 hour STAND: 15 minutes OVEN: 325°F MAKES 6 servings 8 ounces crusty country Italian bread, cut into 1-inch cubes (about 8 cups) 1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, drained 1 10-ounce package frozen chopped spinach,...
    Summer Squash and Chard Gratin

    Summer Squash and Chard Gratin

    PREP: 35 minutes BAKE: 30 minutes STAND: 10 minutes OVEN: 350°F MAKES 6 servings 2 cups chopped onions (2 large) 1 tablespoon olive oil 6 cloves garlic, minced 3 cups sliced fresh mushrooms (8 ounces) 11⁄2 pounds zucchini and/or yellow summer squash, thinly sliced (6...