Angel Hair with Tomato-Cream Sauce:
INGREDIENTS:

2 (15 ounce) containers BUITONI Refrigerated Marinara Sauce
2/3 cup NESTLE  CARNATION Evaporated Fat Free Milk
2 (9 ounce) packages BUITONI  Refrigerated Angel Hair Pasta
1 teaspoon bottled minced garlic
BUITONI  Freshly Shredded Parmesan Cheese
Chopped fresh basil or parsley

Preparation:

* Place sauce, evaporated milk and garlic in medium saucepan. Cook over medium-high heat, stirring frequently, for 4 to 6 minutes or until hot.

* Prepare pasta according to package directions. Toss with sauce. Season with salt and ground black pepper, if desired. Sprinkle with cheese and basil.

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Spinach and Cheese Stuffed Pasta Shells:
INGREDIENTS

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 1/2 cups spaghetti sauce

Preparation:

* Preheat oven to 350 degrees F (175 degrees C).
* Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
* Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
* Spread 1/2 cup marinara sauce evenly over the bottom of a 9×13 inch baking dish.
* Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
* Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

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Cheese-Stuffed Shells in Marinara Sauce Recipe:
INGREDIENTS

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup shredded reduced fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup BUITONI  Refrigerated Freshly Shredded Parmesan Cheese
1 large egg
1/4 teaspoon ground black pepper
1 (15 ounce) container BUITONI® Refrigerated Marinara Sauce

Preparation:

* Preheat oven to 350 degrees F.
* Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 7 1/2-inch baking dish. Pour sauce over shells.
* Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce Recipe:

INGREDIENTS:

1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp

Preparation:

* Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
* Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
* In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
* Toss linguini with shrimp sauce, and serve.

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