250 g or 1/2 pack macaroni

5 cups milk

5 tbsp margarine

5 tbsp plain flour

salt

cheese

1 cup frozen vegetables

Method:

Cook macaroni according to package direction. Cook all the remaining ingredients to make a sauce.

400 g fettuccine

500 g chicken thigh fillets (chopped)

1 pack fresh onion soup

2 tbsp flour

2 cups beef stock

1 cup water

1 bunch broccoli (chopped)

1 red capsicum (chopped)

1 tbsp thyme

Method:

Cook pasta for 6-8 minutes. Drain and add a little olive oil to avoid sticking. Cook chicken until brown. Add soup and flour and then mix. Remove from heat, add stock and water. Return to heat and simmer for 3 to 4 minutes. Add chopped broccoli and capsicum. Cook for 2 minutes. Add pasta and sauce. Serve with herbs.

1 large packet sour cream and chili pasta sauce

1 cup frozen mixed vegetable

500 g chicken breast chopped

Method: Cook chicken and cut into strips. Make pasta and sauce as directed on packet. Add frozen vegetable and chopped cooked chicken.

silver beet leaves

½ cup chopped raisins

100 g sliced pumpkin

250 g lasagna sheets

500 g jar tomato

basil pasta sauce

225 danish letta cheese

½ cup thickened cream

dried or fresh basil

Method:

Trim stems from silver beet. Steam leaves till softened, drain and chop. Soak raisins in hot water for 5 minutes, drain. Steam or microwave pumpkin until just tender.  Place layer lasagne sheets over base of 2 liter dish. Spread with 1/3 of pasta sauce. Then top with silver beet, raisins and pumpkin. Sprinkle with ¼ of the cheese. Repeat layers twice more. Then top with final layer of lasagne sheets. Combine cream with basil, 1 tsp if using dried, 2 tsp if using fresh. Bake at 180°C for 30 to 40 minutes.