Ruchy duh!

1 pound dried ziti pasta
Kosher salt
3 1/2 cups QUICK MARINARA SAUCE, recipe follows
1/2 cup freshly grated Parmesan, divided
1/4 cup grated pecorino romano
1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
Freshly ground black pepper
Pinch of crushed red pepper or to taste
 
Quick Marinara Sauce Ingredients:

2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper
 
Directions:
Preheat the oven to 400 degrees F.
Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.
Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes. Transfer the pasta to an oiled 9 by 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
 
Makes 6-8 main course servings.

Quesadillas:
12 (5-inch) corn tortillas
1/2 pound Cheddar, Monterey Jack or Colby cheese, thinly sliced
4 tablespoons (1/2 stick) unsalted butter
 
Topping and Salsa:
1 pound vine-ripened tomatoes (about 2 tomatoes)
1/4 small red onion
2 to 3 tablespoons chopped fresh cilantro
Hot sauce such as chipotle or Mexican green chili sauce to taste (about 1/2 teaspoon)
Kosher salt
1 Hass avocado, halved, seeded, and sliced
 
Directions:
Lay 6 tortillas on a work surface. Divide the cheese among the tortillas. (Its best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns, and adding more butter, as needed.
While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato, and stir in the cilantro, hot sauce, and salt, to taste.
Cut each quesadilla into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.
 
Makes 4-6 servings

1 Jell-O sugar-free Chocolate pudding snack
4 low fat honey graham crackers, crushed
2 tbsp. Cool Whip Free
 
Layer half of the pudding cup in a small cup. Add a layer of crushed graham crackers followed by 1 tbsp. of Cool Whip. Add another layer of graham crackers, followed by the other half of the pudding. Top it off with a dollop of whip cream and a sprinkling of graham cracker crumbs.
 
Makes 1 serving

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