1 pkg. Cottage cheese
¾ c. shredded mozzarella cheese
¾ c. fresh grated Peccarino, Parmesan, or Romano cheese
1 egg
1 tsp. Italian or Herb de Provence seasoning
½ tsp. garlic powder
*Fresh basil and thyme also taste great in this.

Mix cottage cheese and egg together, then add in seasonings and cheese. Use this to layer in lasagne or for a filling in Manicotti or jumbo shells.

1 pkg. lasagne noodles (I like Barilla)
1 jar spaghetti sauce
½ lb. ground beef
½ lb. Italian sausage*
shredded mozzarella cheese
spinach for layering, if desired
3 cheese mix

1. Pour about 1/3 c. sauce into the bottom of a 9×13 pan and add about the same amount of water. Mix with a spoon and spread over the pan.
2. Line the pan with dry noodles.
3. Spoon the cheese mixture over the noodles. There should be enough to cover the noodles, but not be super thick.
4. Cover with another layer of noodles.
5. Spoon sauce to cover noodles then sprinkle with beef/sausage mixture and a handful of cheese. If you are using spinach, add here. Now put down a layer of noodles and repeat until the pan is full.
6. Bake at 375 for 45-60 min., loosely covered with foil. Uncover for the last 10 min.
*Since this usually comes in 1lb. packages, I usually do a pound of both and freeze half for later.

12 oz. Pkg. Cork screw pasta
1 red pepper
1 yellow squash, in strips
1 carrot, in strips
1 c. broccoli
1 clove garlic-minced
¼ c. olive oil
14 oz. Can crushed tomatoes
1/3 c. parmesian cheese
¼ tsp. Pepper and salt
½ tsp. Basil
½ tsp. Oregano
Prepare pasta. Cook and stir veggies and garlic in oil until tender. Add all ingredients except cheese and cook over med. Heat for 3-5 min. Serve over pasta and sprinke with cheese.