Angy Penne & Blueberry Breakfast Bake

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Angy Penne
Makes 4 servings

1/4 cup olive oil
4 cloves garlic, lightly crushed
Crushed red pepper, to taste
2 pounds fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can imported Italian peeled
tomatoes, drained, and chopped
2 fresh basil leaves
Salt
1 pound penne pasta

1. Pour the oil into a skillet large enough to hold all of the pasta. Add the garlic and pepper and cook until the garlic is deeply golden, about 5 minutes. Remove the garlic.

2. Add the tomatoes, basil, and salt to taste. Cook 15 to 20 minutes or until the sauce is thick.

3. Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well.  Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.

4. Transfer the penne to the skillet and toss well over high heat. Add a little of the cooking water if the pasta seems dry. Serve immediately.

Serve with green salad and garlic toast

Blueberry Breakfast Bake
Makes 8 servings

8 slices white bread, cut into 1-inch pieces (6 cups)
1 package (8 ounces) reduced-fat cream cheese (Neufchatel), chilled and cut into 1/2 inch pieces
1 cup fresh or frozen (thawed and drained) blueberries
8 eggs or 2 cups fat-free, cholesterol-free egg product
1 1/2 cups milk
1 cup blueberry syrup

1. Grease bottom and sides of rectangular baking dish, 11 x 7 x 1 ½ inches, with shortening.  Spread half of the bread pieces evenly in baking dish.  Top with cream cheese.  Sprinkle with blueberries.  Spread remaining bread over blueberries.

2. Beat eggs and milk in medium bowl with fork or wire whisk until blended; pour over bread.  Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.

3. Heat oven to 350°.  Bake in covered baking dish 30 minutes.  Uncover and bake 25 to 30 minutes longer or until top is puffed and center is set.  Serve with blueberry syrup.

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