ways. These tasty pasta dishes are all low fat, low cholesterol and are made with either fish, chicken or vegetables. Try one and enjoy.

*** APPLE-NOODLE KUGEL 8 servings (11 cups each) 6 cups cooked cholesterol-free wide noodles 1 large tart apple, thinly sliced (11 cups) 1 cup raisins or other chopped dried fruit 1 container (8 ounces) fat-free cholesterol-free egg product (1 cup) 1 cup fat-free cottage cheese 1 cup vanilla low-fat yogurt 1 cup honey or sugar 2 tablespoons skim milk 1 teaspoon cornstarch 1 teaspoon ground cinnamon HEAT oven to 350 degrees. Spray rectangular pan, 13x9x2 inches, with non stick cooking spray. Spread noodles in pan. Top with apple and raisins.

Place remaining ingredients in blender or food processor. Cover and blend on medium speed until blended; pour over noodles. Bake uncovered about 1 hour or until light brown and centre is set.

*** CREAMY PASTA WITH BROILED TUNA 4 servings (11 cups each) 11 teaspoons soy sauce 1 teaspoon dark sesame oil 2 cloves garlic, finely chopped 1 pound tuna steak (about 1 large) 2 cups uncooked medium pasta shells (5 ounces) 1 cup fat-free chicken broth 2 tablespoons all-purpose flour 11 cups skim milk 2 tablespoons reduced-fat sour cream 1 teaspoon ground nutmeg 1 cup fresh or frozen green peas 2 tablespoons chopped fresh parsley 1 teaspoon salt 1 teaspoon salt 1 teaspoon pepper MIX soy sauce, oil and garlic in shallow glass or plastic dish. Add tuna; turn to coat. Cover and refrigerate 20 minutes. Cook and drain pasta as directed on package.

Set oven control to broil. Spray broiler pan rack with non stick cooking spray. Remove tuna from marinade; reserve marinade. Place tuna on rack in broiler pan. Broil with top 4 inches from heat about 7 minutes, turning after 3 minutes and brushing with marinade, until fish flakes easily with fork; cool slightly. Separate tuna into large flakes with fork.

Heat broth to boiling in 10-inch non stick skillet over medium-high heat. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, nutmeg and peas; reduce heat. Simmer uncovered 3 minutes, stirring frequently, until slightly thickened. Stir in parsley, salt, pepper, pasta and tuna; heat through.

*** CHICKEN BREASTS WITH SUN-DRIED TOMATO SAUCE 4 servings (with about 1 cup sauce each) (Be sure to purchase the dried tomatoes that are not packed in oil.) 1 cup coarsely chopped sun-dried tomatoes (not oil-packed) 1 cup fat-free chicken broth 4 boneless, skinless chicken breast halves (about 1 pound) 1 cup sliced mushrooms (11 ounces) 2 tablespoons chopped green onions 2 cloves garlic, finely chopped 2 tablespoons dry red wine or fat-free chicken broth 1 teaspoon vegetable oil 1 cup skim milk 2 teaspoons cornstarch 2 teaspoons chopped fresh or 1 teaspoon dried basil leaves 2 cups hot cooked fettuccine MIX tomatoes and broth. Let stand 30 minutes.

Trim fat from chicken. Cook mushrooms, onions and garlic in wine in 10-inch non stick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove mixture from skillet.

Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centres of thickest pieces are cut. Remove chicken pieces from skillet; keep warm.

Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture; heat through. Serve over chicken and fettuccine.

*** VEGETABLE MANICOTTI 4 servings (2 Manicotti Shells each) 1 can (8 ounces) tomato sauce 8 uncooked manicotti shells 1 teaspoon olive or vegetables oil 1 cup shredded carrot (1 medium) 1 cup shredded zucchini 1 cup sliced mushrooms (11 ounces) 1 cup sliced green onions (3 medium) 1 clove garlic, finely chopped 1 cup grated reduced-fat Parmesan cheese blend 1 cup fat-free cholesterol-free egg product or 2 egg whites 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 1 container (15 ounces) fat-free ricotta cheese 1 cup shredded part-skim mozzarella cheese (2 ounces) Delicious pasta recipes HEAT oven to 350 degrees. Spray rectangular baking dish, 11x7x1 1 inches, with non stick cooking spray. Pour 1 cup of the tomato sauce into baking dish. Cook and drain manicotti shells as directed on package.

Heat oil in 10-inch non-stick skillet over medium-high heat. Cook carrot, zucchini, mushrooms, onions and garlic in oil, stirring frequently, until vegetables are crisp-tender. Stir in remaining ingredients except mozzarella cheese.

Fill manicotti shells with vegetable mixture; place in baking dish. Pour remaining tomato sauce over manicotti. Sprinkle with mozzarella cheese. Cover and bake 40 to 45 minutes or until hot and bubbly.

*** EGGPLANT LASAGNE 8 servings (Eggplant plays the roll of the meat in this all-veggie rendition of the ever-popular lasagne.) 1 cup dry sherry, fat-free chicken broth or vegetable broth.

3 cups sliced mushrooms (8 ounces) 1 large onion, chopped (1 cup) 1 medium red bell pepper, chopped (1 cup) 2 cloves garlic, finely chopped 1 teaspoon salt 1 teaspoon pepper 11 cups fat-free ricotta cheese 1 cup fat-free cholesterol-free egg product or 2 egg whites 1 medium eggplant (11 pounds) 8 uncooked lasagne noodles 2 cups low-fat spaghetti sauce 1 cup shredded part-skim mozzarella cheese (2 ounces) HEAT oven to 350 degrees. Spray rectangular pan, 13x9x2 inches, with non stick cooking spray. Heat sherry to boiling in 10-inch non stick skillet over medium-high heat. Cook mushrooms, onion, bell pepper and garlic in sherry 5 to 8 minutes, stirring frequently, until onion and bell pepper are tender. Stir in salt and pepper.

Mix ricotta cheese and egg product. Cut slice from top and bottom of eggplant.

Cut eggplant lengthwise into 1 -inch slices.

Spread half of the spaghetti sauce in bottom of pan. Top with half of the eggplant strips, half of the mushroom mixture and 4 uncooked noodles. Spread with ricotta cheese mixture. Repeat with remaining eggplant, mushroom mixture and noodles. Spread with remaining spaghetti sauce. Sprinkle with mozzarella cheese.

Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until bubbly and light brown. Let stand 5 minutes before cutting.

*** SESAME CHICKEN SALAD 4 servings (about 2 cups each) 3 cups uncooked farfalle (bow-tie) pasta (6 ounces) 11 cups cut-up cooked chicken 1 cup very thinly sliced carrots (1 1 medium) 1 cup shredded bok choy leaves 3 cup thinly sliced bok choy stems 1 tablespoon chopped seeded red chili 2 green onions, cut into 1 -inch diagonal slices Ginger Dressing (below) COOK and drain pasta as directed on package. Rinse with cold water; drain.

Toss pasta and remaining ingredients. Cover and refrigerate at least 2 hours.

GINGER DRESSING 1 cup lime juice 1 cup honey 1 tablespoon vegetable oil 2 teaspoons sesame seed, toasted 2 teaspoons reduced-sodium soy sauce 1 teaspoon finely chopped gingerroot or 1 teaspoon ground ginger 1 teaspoon sesame oil MIX all ingredients.

Recipes from: Betty Crocker's New Low-Fat Low-Cholesterol Cookbook.