Pasta has substance and style--any way you toss it or sauce it. It's never boring, always in good taste, and versatile enough to serve every day. Many of our daily recipes go from stove to table in 30 minutes; others can be made ahead for those hectic evenings after work. And spring-fresh ingredients make each of these dishes simply elegant.

MANICOTTI AND SHELLS WITH TURKEY AND LENTILS

This Northern Italian-style stuffed pasta can be prepared ahead as a tasty time saver

8 manicotti or 12 to 15

jumbo shell pasta 1/2 lb. ground turkey 1 small onion, finely chopped 3 large plum (Roma) tomatoes,

seeded and finely chopped 1 Tbsp. Italian seasoning,

crushed 1/2 tsp. ground nutmeg 1/4 tsp. pepper 1 cup cooked lentils(*) (see note,

page 220) or canned lentils,

rinsed and drained 15 oz. refrigerated light Alfredo

sauce (about 2 cups) 1/2 cup ricotta or cream-style

cottage cheese 1/2 cup shredded reduced-fat

mozzarella cheese (2 oz. 1/4 cup snipped fresh parsley 1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, for filling, in a large saucepan brown turkey and onion over medium-high heat. Add tomatoes, Italian seasoning, nutmeg, and pepper; reduce heat. Simmer for 5 minutes, stirring often. Stir in lentils. Remove from heat. Stir in 1/2 cup of the Alfredo sauce, ricotta, half of the mozzarella cheese, and parsley Spoon V3 up filling into each manicotti or about 2 tablespoons into each shell.

Arrange filled pastas in a lightly greased 2-quart rectangular baking dish. Bake, covered, in a 375[degrees] oven for 15 minutes.

Sprinkle remaining mozzarella and Parmesan over manicotti or shells. Bake about 10 minutes more or till cheese is golden brown.

Meanwhile, in a small saucepan heat remaining sauce. Spoon remaining sauce onto plates; serve 2 manicotti or 3 shells on each plate.

Makes 4 or 5 main-dish servings. Wake-ahead directions: Fill pasta as directed; arrange in the baking dish. Pour remaining sauce over top. Seal, label, and freeze. Freeze cheese mixture separately. Before cooking, thaw overnight in refrigerator. Bake, covered, in a 350' oven for 55 minutes. Uncover; sprinkle with cheese mixture. Bake about 10 minutes more or till cheese is golden and the pasta is heated through.

Nutrition facts Per manicotti: 327 cal., 14 g total fat (7 g sat. fat), 45 mg chol., 591 mg sodium, 34 g carb., 2 g fiber, and 17 g pro. Daily Values: 12% vit. A, 19% vit. C, 23% calcium, and 16% iron.