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Pasta. There are many shapes and sizes available to us and many ways they can be prepared. Although Americans may not eat as much pasta as in some other countries, we are learning to appreciate the versatility of this food. With its nutritional significance, convenience, many cooking possibilities and low cost to its credit, pasta has become a favorite in our homes and restaurants. Nutritionally, pasta is far more than just a filler of some foods, as in adding macaroni to chili to make it "stretch", (as my mom would do and I found it did pretty much the same when all of our children were at home). The enriched varieties are very good sources of Vitamin B, iron, protein and complex carbohydrates. Low in sodium and fat, pasta is not only wholesome it is easily digested and easily eaten by all ages, unless you're eating spaghetti and can't get it wound around your fork. Then again, that's getting ready to eat it easily, isn't it. The calories in pasta, without sauce or other added ingredients are generally estimated at about 200 for a 2-ounce serving. Pasta used to be considered by many as a fattening food, but it can be a help to calorie-conscious consumers. It digests slowly, making you feeling full so you're not apt to have a second helping. O.K.!

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So, it's pasta recipes today. I'll start with....

CHICKEN RIGATONI

Sauce:

2 T. cornstarch

1 t. sugar

2 t. chicken bouillon granules

1 c. water

1 t. fresh grated lemon peel or 1/2 t. dried

3 T. lemon juice

Rigatoni Mixture: 1-1/2 c. uncooked rigatoni (can use mostaccioli pasta)

2 T. oil

1 c. each, yellow bell pepper and green pepper, cut into strips

2 skinless, boneless whole chicken breasts (about 1 lb.) cut into thin strips

2 medium tomatoes, cut into wedges

1/2 t. dried basil leaves

1/2 c. grated Romano or Parmesan cheese

In a small bowl, combine cornstarch, sugar and bouillon; blend well.

Stir in rest of sauce ingredients; set aside. Cook rigatoni according to pkg. directions. Drain; rinse with hot water. Keep warm. In a large skillet or wok, heat 1 T. oil. Stir-fry peppers 2 minutes or until crisp tender. Heat remaining 1 T. oil; add chicken. Stir-fry chicken until tender and no longer pink. Add sauce mixture, peppers, tomatoes and basil; cook until veggies are crisp tender and slightly thick, stirring occasionally. Spoon over cooked rigatoni; toss lightly. Sprinkle with cheese.

Makes 4-6 servings.

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ITALIAN STYLE

MANICOTTI

8 oz. uncooked manicotti tubes

2 eggs, beaten

2 T. minced onion

1/2 c. grated Parmesan cheese

1/4 t. nutmeg

2-12 oz. cartons (3 c.) creamed cottage cheese

1-9 oz. pkg. frozen, chopped spinach, thawed and squeezed to drain

1 c. shredded mozzarella cheese

1-32 oz. jar spaghetti sauce with meat

1/4 c. grated Parmesan cheese

Cook manicotti shells according to package directions, according to your likeness. Drain; place in cold water. In a large bowl, combine next seven ingredients; mix well. Drain manicotti. Fill manicotti tubes with cheese mixture. Place side by side in 9x13-inch baking pan. Pour spaghetti sauce over manicotti; sprinkle with Parmesan cheese. Bake at 350 degrees for 35-40 minutes or until bubbly.

Makes 6-7 servings.

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LAZY-DAY OVERNIGHT LASAGNA

1 lb. mild Italian sausage or ground beef

32 oz. jar spaghetti sauce

1 c. water

1-15 oz. carton ricotta cheese

2 T. fresh chives snipped or minced onion

1/2 t. oregano leaves

1 egg, beaten slightly

8 oz. uncooked lasagna noodles

1-16 oz. pkg. sliced mozzarella cheese

2 T. grated Parmesan cheese

In a large skillet, brown sausage; drain well. Add spaghetti sauce and water; blend well. Simmer 5 minutes. In a medium bowl, combine next 4 ingredients; mix well. In ungreased 13x9-inch baking dish or lasagna pan, spread 1-1/2 c. meat sauce; top with half of uncooked noodles, half of ricotta cheese mixture and half of mozzarella cheese. Repeat layers; top with rest of meat sauce. Sprinkle with Parmesan cheese. Cover and refrigerate overnight. Uncover baking dish; bake at 350 degrees for 50-60 minutes or until noodles are tender and lasagna is bubbly. Let stand for 15 minutes before serving.

Makes 10-12 servings.

EASY NOODLES ROMANOFF

2-1/2 c. wide noodles

1 c. creamed cottage cheese

1 c. sour cream

2 T. chopped green onions

1/4 t. garlic salt

Topping:

2 T. butter or margarine, melted

1 T. dried parsely or 2 T. fresh snipped parsley

1 t. worchestershire sauce

Grease1-1/2 qt. casserole. Cook noodles as directed on package to your likeness. Drain; rinse with hot water. In casserole dish combine all ingredients except topping ingredients; blend well. In small bowl, combine all topping ingredients; mix well. Spoon over noodle mixture. Bake at 350 degrees for 25-35 minutes or until thoroughly heated and crumbs are golden brown.

Makes 6 servings

TFD: Br-r-r... think spring - its just 2 months away, according to the calender.

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