Spaghetti Pie

3 c cooked spaghetti
2 Tbsp butter
2 beaten eggs
1/3 c grated Parmesan
1 c cottage cheese
1-2 c spaghetti sauce
1/2 c - 1 c shredded mozzarella

Combine spaghetti, butter, eggs and Parmesan; form into a "crust" in greased 10" pie plate. Spread with cottage cheese and cover with spaghetti sauce. Bake uncovered for 20 minutes at 350 degrees. Sprinkle with mozzarella and bake about 5 minutes more until cheese is melted.

NOTES
Original source unknown. I've been eating this since I was a kid.
Big family favorite.
I like to saute some veggies and stir them into the sauce -- spinach, mushrooms, olives, anything you'd add to regular pasta.
I've used ground beef in the sauce as well.
I've used half ricotta/half cottage cheese; probably would work with all ricotta too.

Macaroni and Cheese

1 lb elbow macaroni
1 c dry bread crumbs
1/4 c fresh flat-leaf parsley, finely chopped (optional)
1/4 c olive oil
3 tsp salt
1/4 tsp black pepper
5 Tbsp butter
1/2 c all-purpose flour
6 c milk
3 1/2 c (about 14 oz) grated sharp cheddar cheese

Heat oven to 400 degrees. Grease a 9"x13" baking dish. Cook macaroni until almost tender but still firm, about 2 minutes less than package directions. Drain and rinse under cold water.

Meanwhile, in a small bowl, combine bread crumbs, parsley (if using), oil, 1 tsp salt and pepper; set aside.

In a saucepan, over medium heat, melt butter. Stirring constantly, add flour and cook for 3 minutes; mixture will clump. Still stirring constantly, add milk slowly. Cook 7 minutes. Add cheddar and remaining salt and cook, stirring, until thick and creamy, about 5 minutes. Add macaroni and combine. Transfer to baking dish and top with bread crumb mixture.

Bake until golden and bubbling slightly around the edges, about 25 minutes.

VARIATION
Vary the flavor of the bread crumbs by replacing parsley with thyme or oregano, or omit herbs.

NOTES
From Real Simple.
Untried.

Avocado Pasta Salad

1 lb uncooked pasta, such as rotini or fusilli
1/2 c crumbled feta cheese, or shredded Parmesan
1/2 - 1 pint cherry tomatoes, quartered
1 bunch green onions, ends removed, thinly sliced
1 - 2 ripe avocados, peeled and chopped
1/2 c vinaigrette dressing
1/2 c mayonnaise
1 Tbsp honey

Boil pasta according to package directions. While it's cooking, clean and chop vegetables and crumble the cheese. Whisk together vinaigrette, mayo and honey; toss with pasta. Add onions, tomatoes, avocado and cheese; toss again and serve.

*If made ahead, add avocados just before serving.

NOTES
Adapted from Penzey's.
Untried.

Lasagna Primavera

12 uncooked lasagna noodles
3 c broccoli florets (fresh or frozen, thawed and drained)
3 large carrots, coarsely shredded (about 2 c)
1 (14 1/2 oz) can diced tomatoes, drained
2 medium bell peppers, cut into 1/2" pieces
1 (15 oz) container ricotta cheese
1/2 c grated Parmesan cheese
1 egg
2 (10 oz) jars Alfredo sauce
4 c shredded mozzarella cheese

Cook noodles according to package directions; drain.

Meanwhile, in a large bowl, mix broccoli, carrots, tomatoes and peppers. In a small bowl, mix ricotta, Parmesan and egg.

In a 13"x9" baking dish, spoon 2/3 c Alfredo sauce. Place 4 lasagna noodles over sauce. Spread with 1/2 cheese mixture and 2 1/2 c vegetable mixture; spread 2/3 c remaining sauce over top. Sprinkle with 1 c mozzarella cheese. Repeat layers from noodles; top with remaining ingredients in same order. Bake uncovered at 350 degrees for 45-60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

NOTES
I think this is adapted from a Betty Crocker recipe.
Untried.

Vegetarian Lasagna

1 small eggplant, peeled and cut into cubes
1/2 tsp salt
3 Tbsp olive oil, divided
8 oz sliced mushrooms
1 small onion, diced
2-4 cloves garlic, minced
3-4 c tomato sauce
dried basil, oregano, parsley, thyme, rosemary to taste
1 c frozen spinach
2 c ricotta cheese
2 c shredded mozzarella cheese, divided
1/2 c grated Parmesan cheese
1 (8 oz) package lasagna noodles, cooked and drained
2 medium zucchinis, thinly sliced

Sprinkle eggplant with salt; let sit 10-15 minutes. Rinse and pat dry. Toss with about 1 Tbsp olive oil; roast in a 400-degree oven for 20-30 minutes or until tender.

Heat remaining oil in a skillet over medium heat; cook and stir mushrooms, onions and garlic until softened. Stir in tomato sauce, herbs and spinach; cook until spinach is no longer frozen.

Combine ricotta, 1 1/2 c mozzarella and Parmesan.

Spread 1/3 sauce mixture in the bottom of a 9"x13" pan. Layer with 1/3 lasagna noodles, half of eggplant, and half of zucchini. Spread with half of cheese mixture. Spread with 1/3 sauce, 1/3 lasagna noodles, and remaining eggplant, zucchini and cheese mixture. Top with remaining lasagna noodles and sauce and sprinkle with remaining 1/2 c mozzarella.

Cover with foil and bake at 350 degrees for about 45 minutes, then uncover and continue cooking about 15-20 minutes or until cheese is melted and browning.

NOTES
This is actually my own recipe, cobbled together from various other veggie lasagna recipes, reconstructed here to the best of my recollection.
Amounts and types of veggies are variable by taste. It's nice to roast all of the veggies )except spinach) along with the eggplant.

Greek-Style Scampi

1 tsp olive oil
5 garlic cloves, minced
1/2 c chopped fresh parsley, divided
2 (28 oz) cans whole tomatoes, drained, coarsely chopped
1 1/4 lb large shrimp, peeled and deveined
1 c (4 oz) crumbled feta cheese
2 Tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
4 c hot cooked spaghetti (about 8 oz uncooked)

Heat oil in a large Dutch oven over medium heat. Add garlic; saute 30 seconds. Add 1/4 c parsley and tomatoes. Reduce heat, simmer 10 minutes. Add shrimp; cook 5 minutes. Pour mixture into a 13"x9" baking dish; sprinkle with cheese. Bake at 400 degrees for 10 minutes. Sprinkle with 1/4 c parsley, lemon juice and pepper; serve over pasta.

NOTES
I think this is from Cooking Light.
Untried.

Pad Thai

6 oz rice noodles
2-3 Tbsp oil
2 cloves garlic, minced
1/4 lb pork, cut in bite-sized, thin slices
8 large shrimp, peeled and deveined
3 Tbsp lemon juice
2-3 Tbsp fish sauce
1 Tbsp sugar
2 eggs, beaten
2 oz bean sprouts
3 Tbsp roasted peanuts, crushed
3 Tbsp green onions, chopped
2 Tbsp cilantro, chopped

Soak noodles in warm water at least 15 minutes. Fry garlic in oil until golden. Add pork and fry until cooked through. Add shrimp and stir-fry 2-3 minutes. Reduce hear and add lemon juice, fish sauce and sugar. Stir gently until sugar dissolves. Add soaked noodles, well-drained. Stir briefly, then push to one side of pan. Add a little oil to free side of pan (if necessary) and add eggs; stir-fry until firm.

Place eggs, bean sprouts, peanuts, green onion and cilantro on noodles and stir gently. Add hot sauce or red pepper flakes if desired.

Serves 4.

NOTES
From Kim.
Untried.