Spinach Artichoke Lasagna Rolls
by Melody Perkins from Altus, OK
This can be made as a traditional lasagna, but rolling the noodles up is a fun way to serve these spinach artichoke lasagna rolls. The cheese mixture includes a combination of mozzarella, Provolone, Romano, Asiago, and Parmesan. Once combined and baked, they are nice and gooey. Then, there are the layers of spinach, artichokes, and browned Italian sausage (optional). If there’s extra filling, fill a few more noodles and bake them in another pan. We think these lasagna rolls will be a big hit around your dinner table. Click here for the recipe.
Creamy Broccoli Cheese Soup
by Denise Miles from Auburn, AL
Velvety smooth and creamy, a bowl of this broccoli and cheese soup will be satisfying on a cool day. Salty and satisfying, it’s better than anything you could get at a store. We like bits of broccoli in our soup. So before using the immersion blender, we spooned out a little of the broccoli. If you prefer chunks, we’d suggest doing that too. Serve on its own or with a sandwich for a hearty meal. Use vegetable broth instead of chicken to make it vegetarian. Here’s the recipe.
Eggplant Parmesan
by Jennifer Bass from Richmond, KY
Eggplant Parmesan is an Italian favorite and this version is restaurant quality. It’s double dipped in Italian bread crumbs and Panko crumbs which creates a super crispy coating. Served over spaghetti that’s lightly sauced and with sweet peas is wonderful. The result is simply delicious – a must-try! Get the recipe here.
Caprese Pasta Salad
by Marsha Gardner from Florala, AL
This Caprese pasta salad tastes like a warm summer’s day. When tomatoes and basil are at their best, this side dish must be on your menu. Farfalle pasta is coated with a tangy balsamic vinegar reduction. Fresh basil and cherry tomatoes add pops of flavor. Fresh mozzarella is classic to a Caprese salad and adds flavor and texture. Perfect for all your summer cookouts. Add grilled chicken, and this is a light summer dinner. Click here for the recipe.
Zucchini Pesto
by Heather Chrane-Dejarnett from Bellevue, NE
Using pesto in pasta salad is fantastic and it’s even better in this recipe with fresh grape tomatoes and blanched zucchini. An additional dusting of fresh Parmesan makes this pasta even better. It’s a nice, brightly flavored salad that’s made in a snap. Green pesto and colorful tomatoes make for a pretty presentation. A delightful dish that could be a light dinner or a summer side dish. Here’s the recipe.
##RVT1197
