1 pound ground beef

4-5 Italian sausages

3/4 cup chopped onion

2 tablespoons salad or olive oil

1 can (1 pound tomatoes)

2 cans (6 ounce each) tomato paste

2 cups water

1 tablespoon chopped parsley

2 teaspoons salt

1 teaspoon sugar

1 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon oregano leaves

1/2 package (8 ounces) Lasagna noodles

16 ounces shredded Mozzarella cheese

1 pound Ricotta cheese

1 cup grated Parmesan cheese

In a large pan lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered; stirring occasionally, about 30 minutes.

While sauce is simmering cook sausage and cut into 1/2 inch pieces. Set aside.

Cook lasagna noodles as directed; drain.

In a 13 X 9 X 2 inch baking pan, spread about 1 cup of sauce. Then alternate layers of lasagna, sauce (with sausage pieces put on top also), Ricotta, Mozzarella, and Parmesan cheese, ending with sauce, Mozzarella, and Parmesan. Bake at 350 degrees for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; then cut in squares to serve.

2 pounds ground beef

1/3 cup chopped onion

1/3 cup chopped celery

1 6 oz. package mozzarella cheese

1 package spaghetti sauce mix

1 8 oz. can crescent rolls

Brown ground beef; drain. Add onion and celery and cook till tender. Add rest of ingredients and only 1/2 cup of cheese.

Separate crescent rolls and line in a pie pan. Put meat mixture in and top with remaining cheese.

Bake at 375 degrees for 15-20 minutes or till crust is golden brown. A quick meal.

1 pound ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper

1.8 ounce package Italian style spaghetti sauce mix

2 cups tomatoes

1 6 ounce can tomato paste

8 ounce cooked noodles

2 cups (8 ounce) sharp Cracker Barrel Cheddar Cheese

3/4 cup water

Brown meat. Add onion and green pepper; cook until tender. Stir in sauce mix, tomatoes, tomato paste and water. Simmer 5 minutes.

Combine meat sauce and noodles; mix lightly.

Layer half of noodle mixture and cheese in 2 quart casserole. Repeat layers. Bake at 350 degrees for 30 minutes. 6-8 servings.

1 1/2 pound ground beef

1/2 pound Italian Sausage

1 egg

1/2 cup dry bread crumbs (packaged Italian crumbs work well)

1/4 cup Parmesan cheese

1/4 cup fresh Italian flat parsley (cilantro)

2 tablespoons minced onion

1 large clove minced garlic

1/2 teaspoon oregano

1/2 teaspoon basil

salt and pepper to taste

Mix until well blended. Shape into medium-sized balls. To brown meatballs, put in 350 degree oven for 25 minutes. Let meatballs simmer in sauce for 1/2 hour or until done. The longer they simmer in the sauce the better they will taste.

1 chicken, cut up

1 clove garlic, peeled

1/4 cup flour

1 teaspoons salt

1/4 teaspoon pepper

1 can tomatoes (28 oz)

6 oz. can tomato paste

2 teaspoons sugar

1 bay leaf

Rub chicken with garlic. Mince garlic and save.

Combine flour, 1 tsp. salt, and pepper in large paper bag; shake chicken pieces until coated.

Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven.
Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan; simmer 1 hour or until chicken is tender.

Cheese Filling

1/2 pound fresh mozzarella cheese (1/2 inch diced)

2 pounds ricotta cheese

1/4 pound prosciutto, 1/4 inch diced

2 eggs

1/2 cup freshly grated parmesan cheese

salt and freshly ground black pepper

1/4 cup minced fresh parsley

manicotti shells

3 cups tomato sauce (meat or marinara)

1/2 cup freshly grated parmesan cheese

TO MAKE FILLING: combine all the filling ingredients and mix thoroughly.

Heat 4 to 6 quarts of salted water to a boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking.

Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir occasionally with a long-handled fork.

Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer. Shake manicotti free of water. Spread a clean kitchen towel on the counter. Place the manicotti side by side on the towel, which will absorb all the remaining moisture. (The shells must be completely dry before stuffing.) Repeat until all shells are cooked. Cool.

Generously butter a baking dish, 13 x 9 inches. Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end. This is best done with a pastry tube and a large nozzle; otherwise use a regular teaspoon.

Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for. Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese.

Bake in a preheated moderate oven for 15-20 minutes. Heat remaining tomato sauce to serve separately. Serve with additional Parmesan cheese.

Preparation: 25 mins, plus standing and rising time
Cooking: 12 mins
Serves: 6

Calories per serving: 309
Fat per serving: 2.5g (of which is saturated fat 0.3g)
Salt per serving: 1.2g

35g (just under 1 1/2oz) fresh yeast
300ml (1/2pt) warm water
Pinch granulated sugar
450g (1lb) strong white flour, plus extra for dusting
1 500g jar of ready-made tomato pasta sauce
1/4tsp sea salt
2-3tsp olive oil, plus extra for greasing

1. Mix the yeast and water together in a jug, add sugar and about 2tbsp of the flour.
2. Put the yeast mixture somewhere warm to activate for about 30 mins, or until the yeast mixture is fizzing gently and has formed something of a head, like on a glass of ginger beer.
3. Tip the remaining flour out on to a clean worktop and make a well in the centre. Pour in the yeast mixture, knead it energetically into the flour, and add a little more water if required.
4. Add the salt and oil and knead hard for about 10 mins
5. Transfer the dough to a large floured bowl. Oil a piece of cling film and place it oil-side down over the dough. Set aside in a warm place to rise for about 2 hs.
6. Preheat the oven to 220°C/425°F/gas 7.
7. Pull the dough apart into sections with well-oiled hands and shape into rough rounds. Dip them into the tomato sauce and lay them onto a well-oiled baking sheet.
Scatter the baking sheet with coarse semolina or polenta to cause an air pocket to form under the dough, to the desired thickness (bearing in mind it will rise again and become even thicker) and leave to rise again for another hr.
8. Force dips in the surface of the focaccia with your fingertips, then generously scatter with oil, water and salt and bake for about 10 to 12 mins or until the top is golden and crisp and the focaccia moves freely on the baking sheet.
9. Slide off the baking sheet and serve warm.

Top tip: You can add chopped sun-dried tomatoes, dried herbs, chopped olives or a mixture of all or any of the above to ring the changes with this basic dough. You could also use strong wholemeal flour instead of white.

Makes: 2
Time to prepare: 15 mins
Time to cook: 12-15 mins
Cals per pizza: 450

145g packet pizza base mix
30ml (2tbsps) sun-dried tomato paste
5ml (1tsp) Italian dried mixed herbs
4 small plum tomatoes, sliced
4 slices Parma ham
10ml (2tsps) olive oil
Few mizuna salad leaves, to serve (rocket or spinach will also do the job)

1. Preheat the oven to Gas 6/200°C/400°F. Make up the pizza base mix according to the packet instructions. Knead on a lightly floured surface for 5 mins until smooth and elastic.
2. Divide the dough into 2 and roll out each piece to a thin oval. Place on a baking sheet. Spread over the tomato paste and sprinkle with the dried herbs.
3. Top with the tomato slices and Parma ham and drizzle with olive oil. Leave in a warm place for 15 mins then bake for 12-15 mins until the dough is crisp and golden around the edges. Serve garnished with the salad leaves.

This easy dish is low-fat and packed with good things like chicken, olives, tomatoes, orange and fresh basil. Serve it with pasta and a crisp green salad, whether you’re trying to lose weight.. or just because you fancy a tasty, quick and healthy meal.

Preparation: 10 mins
Cooking: 12 mins
Serves: 2

Calories per serving: 454
Fat per serving: 9.8g (of which is saturated fat 2g)
Salt per serving: 1.6g

15g (1/2oz) vegetable fat spread
2 fillets chicken
6 pitted black olives
185g jar tomato and basil sauce
Rind and juice of 1 orange
Handful of basil leaves

1. Heat the spread in a frying pan and sauté the chicken fillets on both sides until cooked through.
2. Place remaining ingredients except basil in a saucepan and bring to the boil. Simmer gently for 1-2 mins.
3. Stir in the basil leaves and serve with the chicken and some freshly cooked pasta and a crisp green salad.

Use plain chocolate with at least 50 per cent cocoa solids for the best flavour.

Makes 6
Time to prepare:25 mins, plus chilling
Cals per portion:565

200g (7oz) good quality plain chocolate
45ml (3tbsp) strong black coffee
450ml (¾pt) double cream
2 medium eggs, separated
Chocolate shavings and cocoa powder, to decorate

1. Break the chocolate into pieces and place in a heatproof bowl with the coffee. Set over a pan of simmering water and leave until the chocolate has melted. Remove the bowl from the heat and stir until smooth. Cool for 10 mins.
2. Pour 300ml (½pt) of the cream into a bowl and whisk until softly peaking. Beat the eggs into the chocolate mixture, then fold in the cream. Whisk the egg whites until stiff and fold them into the chocolate mixture.
3. Spoon the chocolate mixture into 6 glasses or small coffee cups and chill for 1 hr or until just set. Softly whip the rest of the cream and spoon on top of each mousse. Decorate with chocolate shavings and dust lightly with cocoa powder. Serve immediately or chill until required.

Top tip: The mousses contain raw eggs and the Food Standards Agency advises the young, elderly and pregnant women to avoid them. Substitute eggs with 200g tub of Greek yogurt, folding it in to the cooled chocolate before the cream. For more info on what foods to avoid when pregnant have a look at our pregnancy and food article.