Ingredients:
1 (9-ounce) package BUITONI® Angel Hair Pasta
1 (10-ounce) package BUITONI Refrigerated Alfredo Sauce
8 ounces fresh lump crab meat or surimi
1/4 cup freshly grated Parmesan cheese
Methods:
1. Prepare pasta according to package directions.
2. Heat sauce and crab meat in medium saucepan until hot add pasta, heat through.Top with Parmesan cheese.
Ingredients:
1 (6 oz) can water-packed solid white albacore tuna, drained and crumbled
2 cups cooked elbow macaroni
1 medium carrot, scraped and grated
1 cup chopped orange
2 medium stalks celery, sliced
2 scallions, sliced
2 tbsp lemon juice
1/2 cup nonfat plain yogurt
1/4 tsp ground black pepper
8 large lettuce leaves
Methods:
Combine all ingredients except lettuce.Toss gently and chill for 1 hour.Arrange lettuce on individual plates, top with salad, and serve.
Ingredients:
4 ounces spaghetti, broken in 2″ pieces
1 can cream of celery, mushroom, or chicken soup
1/2 cup milk
2 small cans tuna, drained
3 ounce can of mushrooms, undrained (optional)
1/3 cup onion, chopped
8 ounces of cheese of your choice, shredded (save 1/2 cup of cheese for topping)
1 can green beans, drained
Methods:
Cook spaghetti, drain, and place in a mixing bowl.Stir in soup, milk, tuna, mushrooms, onion, cheese, and green beans. Pour into a 2 quart casserole dish.Bake at 350°F. for 45 minutes.Top with 1/2 cup cheese and return to the oven until cheese melts.
Ingredients:
4 garlic cloves, minced [add more if you like]
1 onion, chopped
2 cans diced tomatoes and juice
2 dessert spoons tomato paste
salt and pepper to taste
2 teaspoons dried basil
1 425g can tuna in spring water
500g penne pasta
Methods:
Heat oil in nonstick saucepan and saute the onions for 2 minutes,then add garlic and saute until onions are soft. Add tomatoes, tomato paste, salt, pepper and basil and stir together. Cover and simmer for 20 minutes, stirring now and again to prevent sticking. Add water if too dry. Add flaked tuna to sauce and cook for about 5 minutes on medium heat. Cook penne until al dente and pour the sauce over the cooked pasta. Mix together and serve.
Ingredients:
24 Jumbo Shells, uncooked
2 eggs, beaten
2 cups part-skim ricotta cheese
1/4 cup chopped onion
1 red bell pepper, ribs and seeds removed, diced
1/4 cup snipped parsley
1/2 tsp finely grated lemon peel
1 can salmon, drained and flaked
1 tsp seafood seasoning
1 cup evaporated skim milk
Dill sauce:
1 1/2 Tbs margarine
1 1/2 Tbs all-purpose flour
1/4 tsp salt
1/8 tsp pepper
1 Tbs lemon juice
1 1/2 cups skim milk
3 Tbs finely snipped fresh dill or 2 tsp dried dill weed
Methods:
Cook pasta according to package directions; drain well. Cool on waxed paper or aluminum foil to keep shells from sticking together.
Combine eggs, ricotta cheese, onion, bell pepper, parsley, lemon peel, salmon and seafood seasoning. Pour evaporated skim milk into lightly oiled 9×12x2″ baking dish.
Fill each pasta shell with a heaping tablespoon of filling. Arrange shells in casserole cover with aluminum foil. Bake at 350°F for 30 to 35 minutes, or until hot and bubbly.
While shells are baking, melt margarine in small saucepan over medium heat stir in flour, salt and pepper.Remove saucepan from heat gradually add skim milk, stirring until mixture is smooth.Return to medium heat bring to boiling, stirring constantly.Reduce heat, simmer 1 minute.Remove from heat stir in dill and lemon juice.Remove casserole from oven; arrange shells on serving platter.Serve with dill sauce.