Pasta, Pesto, and Peas

3/4 lb fusilli pasta
3/4 lb bow tie pasta
1/4 cup olive oil
1 1/2 cups pesto
1 pkg (10 oz) frozen, chopped spinach, defrosted and squeezed dry
1 T lemon juice, freshly squeezed
1 1/4 cups mayonnaise
1/2 cup Parmesan cheese, grated
1 1/2 cups frozen peas, defrosted
1/3 cup pine nuts
3/4 tsp kosher salt
3/4 tsp freshly ground pepper

Cook the pastas seperately in large pots of boiling, salted water for 10 - 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayo and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt and pepper. Mix well, season to taste, and serve at room temperature.

White Spinach Lasagna

1 (32 oz) container ricotta cheese
2 (10 oz) pkgs frozen, chopped spinach, thawed and squeezed dry
2 eggs
1/2 cup chopped, drained sun-dried tomatoes (packed in oil)
3/4 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 (16 oz) jars alfredo sauce, divided
12 no-boil lasagna noodles
1 cup shredded mozzarella cheese

In a large bowl, combine ricotta, spinach, eggs, sun-dried tomatoes, oregano, garlic powder, pepper and nutmeg.

Spread 3/4 cup alfredo sauce in ungreased 9 x 13 pan, top with 3 lasagna noodles (crosswise). Spread with 1/3 of ricotta mixture; repeat layering twice with noodles and ricotta mixture, ending with noodles.

Pour remaining alfredo sauce over pasta, and sprinkle with mozzarella cheese.

Cover well and freeze. To prepare, thaw in refrigerator. Preheat oven to 375 degrees. Cover pan with foil and bake for 45 minutes; remove foil and bake another 10 minutes. If desired, place lasagna under boiler for 2 minutes to brown cheese.

Let sit for 10 minutes before serving.

Michelle's Manicotti

Recipe:
1 lb ricotta
4 oz grated Mozzarella cheese
3 Tbsp Parmesan Cheese
2 tsp sugar
1 egg, slightly beaten
1 Tbsp parsley flakes
1/4 tsp salt
1/4 tsp pepper
2 15-oz jars of (red) pasta sauce
1 pkg manicotti shells
Grated Parmesan cheese

Mix all ingrediants except the pasta sauce to make the filling. Place a thin layer of pasta sauce on the bottom of a 9x13 inch pan. Fill and arrange the manicotti shells in the pan. Cover shells with remaining sauce.

If cooking immediately, cover with foil and bake at 400 degrees for 40 minutes. Remove foil, sprinkle with additional Parmesan cheese and return to oven for 5 - 10 minutes.

If freezing, cover well and freeze. To cook, thaw in refrigerator, cover and bake at 400 degrees. Remove foil and bake an additional 5 - 10 minutes.