Fresh Pasta

Ingredients
1½ cups Semolina Flour
½ cup Whey Crisps, natural unflavored, ground
½ tsp Salt
2 Eggs
2 Tbsp Water
2 Tbsp Olive Oil

Directions
1. Combine semolina flour, Whey Crisps and salt.

2. Lightly beat eggs, water and olive oil. Add to dry ingredients and mix with a fork to form a stiff dough.

3. Place dough on a lightly floured surface and knead until smooth and elastic (about 10 minutes).

4. Cover dough with a towel or plastic wrap and let rest for 20 minutes.

5. When using a pasta maker, follow pasta maker directions. Otherwise, roll dough out to desired thickness and cut as desired. Note: Keep
dough covered to avoid drying until used.

6. Add pasta to boiling water and cook until tender.
 
Preparation Time: 45 minutes
Serving Size: 8 servings
Total Time: 1 hour 5 minutes

Baked Manicotti

Ingredients
1 lb Ground Beef
½ cup Onion, chopped
1 jar (26-28 oz) Spaghetti Sauce, chunky garden style
2 – 10 oz packages Frozen Chopped Spinach, thawed, well drained
2 cups Cottage Cheese
⅓ cup Parmesan Cheese
¼ cup Whey Crisps, natural unflavored
¼ tsp Nutmeg
¼ tsp Pepper
14 Manicotti Shells, cooked
2 Tbsp Parmesan Cheese

Directions
1. Cook beef and onion over medium heat, stirring occasionally until beef is brown; drain.

2. Stir in spaghetti sauce. Set aside.

3. Mix drained spinach, cottage cheese, ⅓ cup Parmesan cheese, BiPro, nutmeg and pepper.

4. Spread about ⅓ of the sauce in an ungreased rectangular baking dish (9×13 inches).

5. Fill precooked manicotti shells with spinach mixture. Place shells in sauce in dish. Pour remaining sauce evenly over shells, covering shells completely. Sprinkle with 2 Tbsp Parmesan cheese.

6. Cover and bake at 350°F for about 30-40 minutes or until hot and bubbly.
 

Preparation Time: 40 minutes
Bake Time: 30 minutes
Serving Size: 7 servings

Vegetarian Lasagna

Ingredients
9 Lasagna Noodles
16 oz Ricotta Cheese, low fat
1 cup Parmesan Cheese
⅓ cup Whey Crisps, natural unflavored
½ cup Water
2 Tbsp Parsley, dried
1 tsp Basil, dried
3 Tbsp Olive Oil
1½ cups Onion, chopped
1 cup Carrots, sliced
1¼ cups Green Bell Pepper, chopped
1 – 16 oz package Broccoli, frozen, thawed and drained
3 cups Spaghetti Sauce, chunky garden style
3 cups Mozzarella Cheese, shredded

Directions
1. Cook lasagna noodles according to package directions; drain and set aside.

2. In a large bowl, combine ricotta cheese, Parmesan cheese, Whey Crisps, water, parsley and basil; set aside.

3. Heat oil in a large saucepan over high heat. Sauté onions for 5 minutes, stirring occasionally; add carrot slices and sauté 2 minutes; stir in green bell pepper and broccoli. Reduce heat to medium and cook until tender, about 5 minutes. Add vegetables to ricotta mixture and mix well.

4. Spread 1 cup of spaghetti sauce into bottom of a 9×13 inch baking dish. Place 3 lasagna noodles lengthwise on sauce, spread about ½ of vegetable filling over noodles and then sprinkle 1 cup mozzarella cheese over filling. Top with 3 noodles, spread with remaining vegetable filling. Top with 3 noodles; pour remaining spaghetti sauce over the top. Sprinkle with remaining 1 cup of mozzarella cheese.

5. Bake at 350°F for 45 minutes; let stand about 10 minutes before serving.
 

Preparation Time: 40 minutes
Bake Time: 45 minutes
Serving Size: 12 servings