Seafood Lasagna

1 pound lasagna noodles
1 large onion, chopped
4 ounces butter
8 ounces cream cheese, softened
12 ounces ricotta cheese
1 egg, beaten
2 teaspoons basil
1/2 teaspoon each salt and pepper
2 (10 1/2 ounce) cans cream of mushroom soup
1/3 cup milk
1/3 cup medium dry white wine
2 pounds cooked, peeled shrimp
6 ounces cooked, flaked crab meat
6 ounces sliced mozzarella cheese
Parmesan cheese

Cook and drain noodles.

Cook the onion in the butter and wine until just tender. Turn off heat, blend in cream cheese, ricotta, beaten egg, basil, salt and pepper. Set aside.

In a bowl, combine soup and milk, then stir in chopped shrimp and flaked crab meat. (You can boil the shrimp in crab boil to give them a little more flavor.) Alternate layers of noodles, cream cheese spread and soup. Top the bottom layer with half of the cheese, reserving the final half for later. Sprinkle only parmesan on final layer.

Bake uncovered at 350 degrees F for 45 minutes. Top with remaining mozzarella, (and more parmesan, if you like), then bake another 15 minutes. Let stand for 15 minutes prior to serving.

Serve with salad and fresh-baked garlic bread.

Serves 6 to 8.

Stuffed Shells

1 package jumbo shells
10 ounces frozen chopped spinach
2 pounds ricotta or cottage cheese
1 egg
2 tablespoons Parmesan cheese
29 ounces marinara sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper

Parboil shells for 9 minutes. Drain and arrange on a flat surface.

Cook spinach and mix with ricotta or cottage cheese, egg and Parmesan cheese. Spoon into shells. Combine sauce and spices. Simmer for 2 minutes. Spread a little sauce into baking dish. Arrange shells in dish and cover with remaining sauce. Bake at 350 degrees F for 15 to 20 minutes.

Spinach Lasagna

1 package spaghetti sauce mix
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 3/4 cups water
2 eggs, beaten
1 (16 ounce) carton ricotta or cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup grated Parmesan cheese, divided
1 (8 ounce) package UNCOOKED lasagna
1 (8 ounce) package sliced mozzarella

Combine spaghetti sauce mix, tomato paste, tomato sauce and water in a medium saucepan. Bring to a boil over low heat. Remove from heat. Combine eggs, ricotta cheese, salt, spinach and 1/4 cup Parmesan cheese, mixing well. Set aside.

Spread 1/2 cup tomato mixture in a greased 13 x 9-inch baking dish. Place half the lasagna noodles over the sauce. Spread with half the spinach mixture, half the mozzarella cheese and half the tomato mixture. Repeat layers using remaining ingredients. Sprinkle with remaining Parmesan cheese. Cover dish with aluminum foil. Bake at 350 degrees F for 1 hour. Let stand 10 minutes before serving. You do not cook these lasagna noodles ahead of time.

Spinach Lasagna

1 pound small curd cottage cheese
1 1/2 cups shredded Mozzarella cheese, divided
1 egg
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon salt
3/4 teaspoon oregano
1/8 teaspoon pepper
1 (30 ounce) jar spaghetti sauce
1 (8 ounce) package lasagna noodles
1 cup water

In large bowl mix cottage cheese, 1 cup of the Mozzarella, the egg, spinach, salt, oregano and pepper. In greased 13 x 9-inch baking dish layer about 3/4 cup sauce, a third of the noodles and half the cheese mixture. Repeat. Top with remaining noodles, then remaining sauce. Sprinkle with remaining 1/2 cup Mozzarella. Pour water around edges. Cover tightly with foil. Bake at 350 degrees F for 1 hour 15 minutes or until bubbly.

Let stand 15 minutes before serving.

Spicy Chicken Lasagna

2 yellow bell peppers, halved, cored and seeded
1 cup bottled green salsa
9 no-boil lasagna noodles
1 cup sour cream
1 cup milk
1 large egg
2 teaspoons all-purpose flour
2 cups shredded cooked chicken
2 cups fresh cilantro leaves, chopped
1 1/2 cups shredded Monterey jack cheese
1 (15 ounce) can whole corn, drained

Place pepper halves over fire or on broiler pan rack, cut sides down. Broil of char until skins are mostly charred. Remove peppers to a saucepan, cover and let stand 10 minutes. Pull charred skin from peppers (some will remain), then cut peppers in 1 1/2-inch pieces. Heat oven to 350 degrees F. Have a 13 x 9-inch baking dish ready.

Spread 1/4 cup salsa over bottom of baking dish. Top with 3 noodles placed crosswise, leaving 1 inch between each. Whisk sour cream, milk, egg and flour in a medium bowl until blended (mixture will be thin). Pour 2/3 cup sauce over the noodles to cover. Scatter chicken, then 1/4 cup cilantro over top. Sprinkle with 1/2 cup shredded Monterey Jack cheese and dot with 2 tablespoons salsa. Cover with 3 more noodles and another 2/3 cup sauce. Top with yellow peppers, 1/2 cup cheese, the corn and 1/4 cup cilantro. Top with 3 more noodles and the remaining sauce, salsa and cheese. Cover with foil.

Bake 40 to 45 minutes until noodles are tender. Let stand, covered, for 10 minutes. Uncover and sprinkle with remaining cilantro.

Special Linguine

1/2 cup (1 stick) butter
4 cloves garlic, minced
4 (6 1/2 ounce) cans chopped clams, liquid reserved
1/4 cup chopped walnuts
Salt and pepper
1 pound cooked linguine
Grated Parmesan cheese

Heat butter in a large skillet. Add garlic and cook until golden. Add clams and cook for 2 minutes more. Add parsley. Gradually add reserved clam juice until sauce is desired thickness. Add walnuts. Season with salt and pepper. Cook an additional 2 minutes. Toss with hot cooked linguine. Top with grated cheese and serve immediately.

Spanish Noodles

2 tablespoons oil
1 medium onion, chopped
1/2 medium green bell pepper, chopped
1/2 cup chopped celery
1 pound ground beef
2 (8 ounce) cans tomato sauce
2 (8 ounce) cans water
1 tablespoon brown sugar
2 tablespoons Marukan? Rice Vinegar
1 teaspoon salt
6 ounces noodles, uncooked

Heat oil in large skillet. Saut? vegetables in skillet until golden brown and slightly transparent. Push the vegetables to one side of the skillet. Add meat and brown lightly. Add remaining ingredients and mix together. Cover. Bring the mixture to boil over full flame. Adjust to simmer and continue cooking 25 to 30 minutes.