Italian Baked Pasta with Ricotta Recipe

INGREDIENTS

1	package (16 ounces) uncooked rigatoni or penne pasta
1	container (15 ounces) ricotta cheese
2/3	cup grated Parmesan cheese
2	eggs, lightly beaten
1/2	teaspoon salt
1/8	teaspoon black pepper
2	jars (26 ounces each) marinara sauce, divided
3	cups (12 ounces) shredded mozzarella cheese, divided

PREPARATION:

1. Preheat oven to 375°F. Spray 13X9-inch baking pan with nonstick cooking spray.
2. Cook rigatoni according to package directions; drain. Meanwhile, beat ricotta, Parmesan, eggs, salt and pepper in medium bowl until well blended.
3. Spread 2 cups marinara sauce over bottom of prepared pan; spoon half of cooked pasta over sauce. Top with half of ricotta mixture and 1 cup mozzarella. Repeat layers of marinara sauce, pasta and ricotta mixture. Top with 1 cup mozzarella, remaining marinara sauce and 1 cup mozzarella.
4. Cover with foil; bake about 1 hour or until bubbly. Uncover and bake about 5 minutes more or until cheese is completely melted. Let stand 15 minutes before serving.

Italian Baked Chicken and Garlic Orzo Recipe

INGREDIENTS

Nonstick cooking spray
4	chicken breast halves, skinned
1/4	cup dry white wine
10	ounces uncooked orzo pasta
1	cup chopped onions
4	cloves garlic, minced
2	tablespoons chopped fresh parsley
1	teaspoon dried oregano leaves
1	can (about 14 ounces) fat-free reduced-sodium chicken broth
1/4	cup water
Paprika
1	teaspoon lemon pepper
1/4	teaspoon salt
2	teaspoons olive oil
1	lemon, cut into 8 wedges

PREPARATION:

1. Preheat oven to 350°F. Spray large nonstick skillet with cooking spray. Heat over high heat until hot. Add chicken breast halves. Brown, meat side down, 1 to 2 minutes or until lightly browned. Remove chicken from skillet; set aside.
2. Reduce heat to medium-high; add wine. Stir with flat spatula, scraping brown bits from bottom of pan. Cook 30 seconds or until slightly reduced; set aside.
3. Spray 9-inch square baking pan with nonstick cooking spray. Add pasta, onions, garlic, parsley, oregano, chicken broth, water and wine mixture; stir. Place chicken breasts on top. Sprinkle lightly with paprika and lemon pepper. Bake, uncovered, 1 hour and 10 minutes. Remove chicken. Add salt and olive oil to baking pan; mix well. Place chicken on top. Serve with fresh lemon wedges

Italian Chicken Roll-Ups Recipe

INGREDIENTS

Nonstick cooking spray
2‑1/2	cups low-sodium marinara sauce*
4	(4 ounces each) boneless skinless chicken breasts
2	cups fresh baby spinach leaves
4	slices (1 ounce each) low-moisture part-skim mozzarella cheese
4	tablespoons grated Parmesan cheese
Red pepper flakes

*Choose a marinara sauce with less than 800mg sodium per cup. You may use frozen sauce or jarred sauce.

PREPARATION:

1. Preheat oven to 400°F. Spray baking dish with cooking spray. Coat bottom of 2-quart baking dish with 1 cup marinara sauce.
2. Place one chicken breast between 2 sheets of plastic wrap on a cutting board. Roll and pound with rolling pin until meat is about 1/4-inch thick. Repeat with remaining chicken breasts.
3. Press 1/2 cup spinach leaves on each chicken breast. Place 1 slice mozzarella cheese on each and roll up tightly, pressing firmly. Place rolls seam sides down in baking dish. Cover with remaining marinara sauce.
4. Cover dish with foil and bake 35 minutes. Uncover and bake 10 minutes more. Garnish each serving with 1 tablespoon grated Parmesan cheese and red pepper flakes to taste.