AUNT VIRGINIA'S EGGPLANT PARM
Makes 8 Servings

1/4 cup all-purpose flour
1-1/2 cups Veggie Milk
1-1/2 cups picante sauce
4 Veggie American Slices
1/2 cup Veggie Parmesan Cheese
4 ounces Veggie Cheddar “Chefs Award” — cut in 1/2-inch cubes
4 Veggie Swiss Slices
6 cups elbow macaroni — cooked
vegetable cooking spray

TOPPING:

2 tablespoons bread crumbs
1 tablespoon Veggie Parmesan Cheese
vegetable cooking spray

Preheat oven to 375 degrees. Place flour in a large saucepan. Gradually add Veggie Milk, stirring with a whisk until blended. Add picante sauce. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni. Spoon mixture into a 2-quart casserole coated with cooking spray. Top with bread crumbs and Veggie Parmesan. Coat lightly with vegetable cooking spray. Bake at 375 degrees for 30 minutes or until bubbly.

Nutrition per serving: 310 Calories; 5.7g Fat (17% calories from fat); 18.6g Protein; 44.3g Carbohydrate; 0mg Cholesterol; 738mg Sodium. Exchanges: 2-1/2 Grain (Starch); 1-1/2 Lean Protein; 1/2 Vegetable; 1/2 Fat.

CHHESY EGGPLANT ORZO CASSEROLE
Makes 6-8 Servings

2 tablespoons sun dried tomatoes
1/2 cup boiling water
3 cups cooked orzo
1 tablespoon olive oil
6 cups eggplant, peeled and diced (about 1-1/4 pounds)
1 cup diced onion
1 cup chopped red bell pepper
1 clove garlic, pressed
1 cup diced tomatoes
1-1/2 cups ricotta cheese
1 cup tomato juice
1/2 cup chopped fresh basil
1 (8-oz.) can tomato sauce
Salt and pepper to taste
1/2 cup Veggier Shreds, Parmesan, Mozzarella and Romano flavor blend
1 cup dry bread crumbs

Preheat oven to 350 degrees. Combine sun dried tomatoes and boiling water in a small bowl. Cover and let sit for about 10 minutes, or until tomatoes are soft; drain and set aside. Cook orzo according to package directions; drain and set aside.

Heat oil in a large skillet or Dutch oven over medium-high heat; add eggplant, onion, bell pepper and garlic; saute for 5 minutes, or until onion is almost translucent. Add diced tomatoes and cook for about 2 minutes; add sun dried tomatoes, orzo, ricotta cheese, tomato juice, basil and tomato sauce; blend well; salt and pepper to taste. Add 1/4 cup of the Veggie Shreds and stir again.

Combine remaining Veggie Shreds with bread crumbs in a small bowl. Spoon orzo mixture into a 9 x 13-inch casserole dish; sprinkle with bread crumb topping. Cover with aluminum foil wrap and bake for 30 minutes, or until heated through. Uncover and bake for an additional 10 minutes, or until casserole is nicely browned on top.

FAVORITE FOUR CREAMY MACARONI
Makes 8 Servings

1/4 cup all-purpose flour
1-1/2 cups soy milk
1-1/2 cups salsa
4 Veggie American Flavor Slices
1/2 cup Veggie Parmesan Flavor Grated Topping
4 ounces Veggie Cheddar Flavor Block - cut in 1/2-inch cubes
4 Veggie Swiss Flavor Slices
6 cups elbow macaroni - cooked
vegetable cooking spray

TOPPING:
2 tablespoons bread crumbs
1 tablespoon Veggie Parmesan Flavor Grated Topping
vegetable cooking spray

Preheat oven to 375 degrees. Place flour in a large saucepan. Gradually add soy milk, stirring with a whisk until blended. Add salsa. Cook over medium heat 8 minutes or until thick, stirring constantly. Add Veggie Grated Topping, cubes and slices. Cook 3 minutes or until melted, stirring frequently. Remove from heat; stir in cooked macaroni. Spoon mixture into a 2-quart casserole coated with cooking spray. Top with bread crumbs and Veggie Parmesan Flavor Grated Topping. Coat lightly with vegetable cooking spray. Bake at 375 degrees for 30 minutes or until bubbly.

STUFFED SHELLS WITH BROCCOLI
Makes 6 Servings

24 Jumbo Shells, uncooked
1 (10-oz.) package frozen chopped broccoli, thawed
1 cup part skim Ricotta cheese
1/2 cup Veggier Shreds, Mozzarella flavor
1 tablespoon shredded onion
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste
2 (14.5-oz.) cans crushed tomatoes
Aluminum foil wrap

Prepare pasta according to package directions; drain. Preheat oven to 375 degrees.

Combine broccoli, Ricotta cheese, Veggie Shreds, onion, oregano, basil and salt and pepper to taste; blend well.

Pour about 1 cup of the tomatoes over the bottom of a 9 x 13-inch baking pan, breaking up the tomatoes with a fork. Spoon 1 round tablespoon of the broccoli/cheese mixture into each shell and place in an even layer in the pan, open-side up. Pour remaining tomatoes over and around shells.

Cover pan with aluminum foil wrap. Bake for about 25 minutes, until heated through; serve.