3-Cheese White Pizza

From: Family Circle

For this quick and easy pizza recipe, top a prepared pizza crust with ricotta, Parmesan, and mozzarella cheese and sauteed broccoli rabe.

Servings: 8 servings

Prep: 10 mins

Total: 20 mins

Ingredients

3/4 cup ricotta cheese

3 tablespoons grated Parmesan cheese

1 bunch broccoli rabe (about 1 pound)

1 tablespoon olive oil

3 cloves garlic, finely chopped

3/4 teaspoon salt

1/2 teaspoon dried crushed rosemary

1/4 teaspoon red pepper flakes

8 ounces fresh mozzarella cheese, cut into 1/4-inch slices

1 10-ounce prepared thin pizza crust, such as Boboli

Directions

1. Place oven rack in lowest position. Heat oven to 450 degrees F.

2. Mix ricotta and Parmesan together; set aside. Rinse broccoli rabe, remove outer leaves and thick stems; cut into 2-inch pieces. Set aside.

3. In a large saute pan, heat oil over medium heat. Cook garlic for 1 minute. Add broccoli rabe, salt, rosemary and red pepper flakes to pan and cook, stirring, for 9 minutes or until tender; set aside.

4. Place mozzarella slices evenly on pizza crust. Spread broccoli rabe on top, then drop rounded tablespoons of ricotta mixture on top of broccoli.

5. Bake at 450 degrees F for 10 minutes or until cheese is melted. Cut into eight wedges and serve immediately.

Easy Pastitsio

From: Family Circle

This version of the classic Greek casserole recipe is made with elbow macaroni, ground beef, and an egg- enriched white sauce. To simplify it, bottled Alfredo sauce replaces the homemade white sauce.

Servings: 8 servings

Prep: 5 mins

Total: 43 mins

Ingredients

1 package (8 ounces) uncooked elbow pasta

1-1/2 pounds ground beef

1 can (14.5 ounces) diced tomatoes with onion and garlic

1 cup frozen chopped sweet green pepper

1 teaspoon ground cinnamon

1 teaspoon salt

1/4 teaspoon black pepper

5 eggs

2 jars (16 ounces each) bottled reduced-fat Alfredo sauce

1/4 teaspoon ground nutmeg

2 tablespoons grated Parmesan

1 bag (12 ounces) green salad with dressing (optional)

Directions

1. Heat oven to 375 degrees F. Coat shallow 3-quart casserole with nonstick cooking spray.

2. Cook pasta in large pot of lightly salted boiling water until al dente, firm but tender, 6 to 8 minutes. Drain.

3. While pasta is cooking, heat 12-inch skillet over high heat. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes; drain off any excess fat from skillet. Add tomatoes, green pepper, cinnamon, salt and pepper; cook, uncovered, 5 minutes, until liquid has evaporated. Remove from heat.

4. Spread half the pasta over bottom of prepared casserole. Spoon meat mixture evenly over the pasta. Cover the meat with the remaining pasta.

5. Whisk eggs in a medium-size bowl until blended. Stir in Alfredo sauce and nutmeg until well blended. Slowly pour mixture evenly over the pasta in the casserole. Sprinkle the top evenly with the grated Parmesan cheese.

6. Bake the casserole in the 375 degrees F oven for 30 minutes or until the mixture is bubbly and the top is golden brown. Let casserole stand 15 minutes. Serve with salad, if desired.