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This creamy vegetarian soup made with canned tomatoes and artichoke hearts gets deep flavor from roasted red peppers and Parmesan cheese.
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Get Grilled Shrimp with Walnut Pesto Recipe from Food Network
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Baked until bubbly with spaghetti sauce, cheese, and sausage, this is a ziti with a lot of flavor.
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Individual lasagna roll-ups are filled with herb-flavored cream cheese and topped with a hearty ground beef sauce and cheese. Kids will love it.
cooking.nytimes.com
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast Top it off with a round of ripe tomato or slivers of avocado and another slice of toast
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Get Tomato Soup with Gratineed Grilled Cheese Recipe from Food Network
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Fresh yellow squash and zucchini cook in olive oil with shrimp, garlic, herbs, and lemon juice. Served over hot penne pasta with chives and Parmesan cheese.
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts are marinated in Italian dressing, seared in a hot skillet, and baked with mozzarella cheese and tomato slices. The chicken is topped with fresh basil leaves and a drizzle of balsamic vinegar. Start marinating in the morning and finish cooking when you get home.
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Get Three Cheese Spaghetti Pie Recipe from Food Network
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Bake butternut squash into a creamy casserole topped with mozzarella cheese for a hearty side or vegetarian main dish.
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This spicy tomato soup--made with assorted fresh tomatoes, red pepper flakes, and Parmesan cheese--makes a great bowl of soup but doubles as a tomato sauce if you cook it longer.