1 pkg. frozen kindl dough
2 pkgs. frozen spinach
cheese (american, munster, etc.)
1/2 cup soy sauce
Defrost dough according to package directions. Divide into 4 and roll out each section. Line 2 pans with 2 of the dough sections.
Poke with a fork and bake in oven at 350 until dough is slightly brown. Remove from oven. In each pan, put 1 pkg. spinach, cooked and drained.
Pour 1/4 cup soy sauce over each, cover with cheese (3 slices american cheese or the equivalent in a cheese of your choice). Cover with remaining dough
sections. Bake at 350 for approximately 1 hour. Can be frozen for later use.
6 cups Ziti
32 ounce jar spaghetti sauce
16 ounce cottage cheese, or ricotta cheese
8 ounces shredded mozzarella cheese
1/4 cup chopped fresh parsley
1 egg, slightly beaten
1 tsp. oregano
1/2 tsp. garlic powder
1/4 teaspoon pepper
1 tbs. grated Parmesan cheese
Cook ziti according to package directions, drain. In large bowl, combine zizi, 1-1/2 cups spaghetti sauce, cottage cheese, mozzarella cheese,
parsley, egg, oregano, garlic powder and pepper. Mix. In 3 quart casserole, pour 1/2 cup spaghetti sauce. Spread Ziti mixture evenly over sauce.
Top with remaining 1-1/2 cups spaghetti sauce. Sprinkle with Parmesan cheese. Bake, covered, at 375 for 30-35 minutes or until hot and bubbly.
8 oz. noodles
2 tbs. oil
1 clove garlic, sliced
1 can tune
1 jar spaghetti sauce
1 tbs. chopped parsley
Cook & drain noodles. Heat oil & cook garlic until soft. Add tuna and cook. Add spaghetti sauce and parsley. When well mixed and heated, pour over noodles.
1 lb. cottage cheese
1 pkg. shredded mozzarella (or other shredded cheese)
2 eggs
1 pkg. chopped spinach, thawed & drained (not cooked), water squeezed out or 1 can spinach or french style green beans
1 32 oz. jar marinara sauce
9 lasagne noodles, uncooked
1 cup water
Mix cottage cheese, ½ package shredded cheese, spinach and eggs. Grease 9"x 13" pan. Layer as follows: 1/3 marinara sauce, 3 noodles, ½ cheese mixture,
1/3 sauce, 3 noodles, ½ cheese mixture, noodles, 1/3 marinara sauce, ½ package cheese. Pour water around the sides of the pan.
Cover tightly with tin foil. Bake at 350° for 1-1/4 hours.
Remove from oven and let stand covered for 15 minutes before eating.
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