Comfort Foods

Oct 2011

By Conni Attwell

Here are three easy & delicious comfort foods, courtesy of Kraft Cookbook... enjoy!

Mac & Cheese Lasagna
1 pkg (225 g) Kraft Dinner Macaroni and Cheese
1/2 lb (225 g) extra-lean ground beef
1-1/2 cups pasta sauce
1 cup Kraft Part Skim Mozzarella Shredded Cheese
2 Tbsp. Kraft 100% Parmesan Grated Cheese

HEAT oven to 350°F.
PREPARE Kraft Dinner as directed on package, using the Sensible Solution directions. Meanwhile, brown meat in non-stick skillet.
SPOON half the Kraft Dinner into 8-inch square baking dish sprayed with cooking spray; top with layers of half each of the pasta sauce, meat and mozzarella. Repeat layers. Sprinkle with Parmesan.
BAKE 20 min., or until heated through.

Sausage & Veggie Spaghetti
(for 4)
8 oz uncooked spaghetti
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 large yellow bell pepper, cut into strips
1 medium zucchini, sliced
1 jar (14 oz) tomato pasta sauce (any flavor)
1/2 cup shredded Parmesan cheese (2 oz)

Cook and drain spaghetti as directed on package.
Meanwhile, in 12-inch skillet, cook sausage and onion over medium heat until sausage is no longer pink, stirring occasionally and breaking sausage into small chunks. Add bell pepper and zucchini; cook and stir until vegetables are crisp-tender, about 2 minutes. Drain, if desired.
Stir pasta sauce into sausage mixture; heat to boiling over medium heat.
To serve, place 3/4 cup spaghetti on each of 4 plates. Top each with 1 cup meat sauce and 2 tablespoons cheese.
Tip: Bulk pork sausage is the raw meat that hasn't been stuffed into the casing. If you can't find it, you can buy raw sausages, slit the casing with a knife and remove the meat.

Easy Layered Veggie Bake
1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
5 eggs, divided
1-1/2 cups Kraft Mozza-Cheddar Shredded Cheese, divided
1 onion, chopped
1 pkg. (280 g) frozen chopped spinach, thawed, drained
3/4 cup red pepper strips
2 tomatoes, sliced

HEAT oven to 400°F.
PREPARE stuffing mix as directed on package. Add 1 egg; mix well. Press onto bottom of 9-inch square baking dish sprayed with cooking spray; sprinkle with 3/4 cup cheese.
COOK and stir onions in medium non-stick skillet 5 min. or until tender. Remove from heat; stir in spinach. Spoon half over cheese layer in baking dish; top with layers of peppers, remaining cheese and remaining spinach mixture. Beat remaining eggs; pour over ingredients in baking dish. Top with tomatoes.
BAKE 40 to 45 min. or until centre is set.
Refrigerate any leftovers. Then enjoy the next day with a tossed green salad. No need to reheat before serving.