Dish Up Pasta

So good, your family will go back for seconds.

You'll like the great flavor and comfort appeal of these pasta dishes. Whether you're in the mood for a vegetarian, steak, or seafood entrée, Red Wine-Tomato Pasta and its variations have you covered. To create a tasty side salad, add two tablespoons of chopped fresh parsley or basil to a bag of salad mix. SHIRLEY HARRINGTON

FIESTA TACO LASAGNA

MAKES 9 SERVINGS

PREP: 15 MIN., COOK: 15 MIN., BAKE: 45 MIN., STAND: 5 MIN.

No-boil lasagna noodles make this dish easy to assemble.

1 pound lean ground beef

1 (1.25-ounce) package taco seasoning

1 (11-ounce) can yellow corn with red and green peppers, drained

½ cup water

1 (8-ounce) container soft onion-and-chive cream cheese

2 cups (8 ounces) shredded Cheddar-Monterey Jack cheese blend, divided

4 ½ cups salsa

9 no-boil lasagna noodles

Toppings: sour cream, chopped fresh cilantro

COOK ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet. Stir in taco seasoning, corn, and ½ cup water. Cook, uncovered, stirring occasionally, 5 minutes or until thickened. Add cream cheese, stirring until melted. Remove from heat, and stir in 1 cup Cheddar-Monterey Jack cheese.

SPREAD 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish. Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), 2 cups ground beef mixture, and ¾ cup salsa. Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and ¾ cup salsa. Top with remaining 3 noodles and 2 cups salsa, covering noodles completely. Sprinkle evenly with remaining 1 cup Cheddar-Monterey Jack cheese.

BAKE, covered, at 375° for 30 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and edges are lightly browned. Let stand 5 minutes. Serve with desired toppings. JILL GIBSON

GAHANNA, OHIO

NOTE: For testing purposes only, we used Skinner Oven Ready Lasagne and Old El Paso Thick 'n Chunky salsa.

RED WINE-TOMATO PASTA

MAKES 6 SERVINGS

PREP: 20 MIN., COOK: 25 MIN.

Opening a bottle of wine for a small amount may seem wasteful unless you plan to serve the rest with dinner. Opt to buy the small bottles, usually sold in four-packs in the wine section of the supermarket. Use a Chianti or Merlot for red wine and Pinot Grigio for white in the White Wine-Tomato-and-Clam Pasta variation.

1 ½ teaspoons minced fresh garlic

2 tablespoons olive oil

½ cup dry red wine

2 (14 ½-ounce) cans petite diced tomatoes, undrained

2 tablespoons chopped fresh or 1 teaspoon dried basil

1 tablespoon chopped fresh or ½ teaspoon dried oregano

1 teaspoon sugar

¼ teaspoon freshly ground black pepper

12 ounces uncooked thin spaghetti

1 (4-ounce) block mozzarella cheese, shredded

1/3 cup freshly grated Parmesan cheese

Toppings: chopped fresh basil, freshly grated Parmesan cheese

SAUTÉ garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.

COOK pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with desired toppings. DEBRA MCCORRY

OCALA, FLORIDA

RED WINE-TOMATO-AND-STEAK PASTA: Prepare sauce as directed. Stir 2 cups thinly sliced cooked steak into tomato mixture before simmering. Simmer 20 minutes or until thickened. Substitute 12 ounces penne pasta for thin spaghetti.

WHITE WINE-TOMATO-AND-CLAM PASTA: Prepare sauce as directed, substituting dry white wine for red wine. Stir in 2 drained (6.5-ounce) cans chopped clams to tomato mixture just before tossing with pasta mixture.

Copyright Southern Progress Corporation May 2005
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