Spinach and Artichoke Dip

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 2-3/4 cups or 22 servings, 2 Tbsp. each

• 1 can (14 oz.) artichoke hearts, drained, finely chopped
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 3/4 cup KRAFT Grated Parmesan Cheese
• 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 1/2 tsp. garlic powder

1. Heat oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
2. Bake 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

**Personal Review: No Review Yet**

Three Cheese Chicken Penne Pasta Bake

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 43 min
Makes: 4 servings

• 1-1/2 cups multigrain penne pasta, uncooked
• 1 pkg. (9 oz.) fresh spinach leaves
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 jar (14-1/2 oz.) spaghetti sauce
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
2. Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
3. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
4. Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.

**Personal Review: Really easy to make and it tasted wonderful!  Depending on the spaghetti sauce you’re using I would chop up some onions and add it to the mix.**

Roasted-Pepper-Pasta-Stuffed Peppers

Recipe & picture courtesy of Rachael Ray

Serves 4

• Salt
• 1/2 pound short whole wheat pasta
• 4 large red bell peppers, tops cut off and reserved, seeds
• Black pepper
• 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
• 4 jarred roasted red peppers
• 1 small red onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 small portobello mushroom caps, chopped
• 1 teaspoon crushed red pepper
• 2 sprigs rosemary, stems discarded and leaves chopped
• One 28-ounce can fire-roasted crushed or diced tomatoes
• 2 cups arugula or baby spinach (a few generous handfuls)
• 1 cup loosely packed basil leaves
• 1 cup grated pecorino-romano cheese

1. Preheat the oven to 425°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with EVOO. Roast for 20 minutes.
3. Using a food processor, puree the roasted red peppers. In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes. Add the pasta and toss. Add the arugula and basil and cook until wilted.
4. Preheat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.

**Personal Review: No Review Yet**

Hot Spinach Dip

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 16 servings, 2 Tbsp. each

• 1 pkg (10 oz) frozen chopped spinach, thawed, drained
• 1 cup mayonnaise
• 1/2 cup Grated Parmesan Cheese
• 1 clove garlic, minced
• 2 tbsp chopped roasted red peppers

1. Preheat oven to 350°F. Mix all ingredients.
2. Spoon into 9-inch pie plate or quiche dish.
3. Bake 20 minutes or until heated through. Serve with assorted NABISCO Crackers.

**Personal Review: No Review Yet**

Baked Triple-Veggie Dip

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 50 min
Makes: 4-1/2 cups or 36 servings, 2 Tbsp. each

• 1-1/2 cups KRAFT Grated Parmesan Cheese, divided
• 1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 1 can (8-1/2 oz.) artichoke hearts, drained, chopped
• 1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/2 cup KRAFT Real Mayo Mayonnaise

1. Heat oven to 375°F. Reserve 1/4 cup Parmesan; set aside.
2. Mix remaining Parmesan with remaining ingredients; spoon into 2-qt. baking dish. Sprinkle with reserved Parmesan.
3. Bake 35 min. or until dip is heated through and top is lightly browned. Serve with WHEAT THINS Crackers or assorted cut-up fresh vegetables.

**Personal Review: No Review Yet**

Stuffed Shells with Vegetable Bolognese Sauce

Recipe & picture courtesy of Ragu

Preparation time: 30 mins
Cook time: 45 mins
Servings: 8

• 1 container (15 oz.) ricotta cheese
• 1 cup shredded mozzarella cheese (about 8 oz.)
• 1/4 cup grated Parmesan cheese
• 1 Tbsp. olive oil
• 1 large sweet onion, finely chopped
• 1 medium zucchini, chopped
• 1 large carrot, chopped
• 1 medium red or orange bell pepper, chopped
• 1 jar (1 lb. 10 oz.) Ragu® Old World Style® Meat Pasta Sauce
• 2 cups chopped baby spinach leaves
• 1 box jumbo shells pasta (about 24 shells), cooked and drained

1. Preheat oven to 350°. In medium bowl, combine ricotta, 1/2 cup mozzarella and parmesan cheese; set aside.
2. In 4-quart saucepan, heat olive oil over medium-high heat and cook onion, zucchini, carrot and red pepper, stirring occasionally, 5 minutes or until vegetables are tender. Stir in Meat Sauce. Bring to a boil over high heat. Stir in spinach. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
3. Meanwhile, evenly stuff shells with cheese mixture. In 13 x 9-inch baking dish sprayed with nonstick cooking spray, arrange shells. Pour sauce mixture over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
4. Bake covered 30 minutes or until heated through and cheese is melted.

**Personal Review: No Review Yet**

Cheesy Spinach and Bacon Dip

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 15 min
Makes: 4 cups or 32 servings, 2 Tbsp. each

• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
• 8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

1. Combine all ingredients in microwaveable bowl.
2. Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips and cut-up vegetables.

  **Personal Review: No Review Yet**