Hawaiian Pasta Salad

Makes a ton and is better the next day - Thanks MeggieC2B

Boil 1# of penne pasta. While it's cooking chop into bite sized pieces: a hunk of ham or turkey ham and some celery, and put it in a bowl. Drain a can of pineapple chunks (reserve the juice) and dump that in the bowl too, along with a bunch of seedless grapes (red or green, depending on your taste). For the sauce, soften a package of cream cheese (you can use the reduced fat kind, it won't make any difference), and stir in some of the pineapple juice and about 2 tbs of sugar. (It should be kinda thin and a little lumpy.) Drain the pasta and dump it in the bowl with the fruit and ham, then pour the sauce over the top and stir (the hot pasta will melt the remaining cream cheese lumps). Then drain a big can or 2 of mandarin orange slices and stir those in.

Chicken Parmesan

1 pkg. chicken breasts
1 box Italian Shake and Bake
1 pound pasta (I use egg noodles or last night I used the tube ones)
2 small cartons whipping cream
1 jar pasta sauce (or you can make your own)
cheese

Pound out chicken breasts if they are too thick. You can have them as thick or thin as you like. I try to make sure they are at least big enough to cover a 9 x 13 dish. Coat with shake and bake. I generally use the whole box for this recipe. Brown in olive oil in a skillet. Set aside.

Cook pasta according to directions on box. Pour in the bottom of a 9 x 13 dish. Pour whipping cream over the pasta. Grind pepper over the pasta to taste. I also sprinkle dried onion flakes over the top of it, as well. Place chicken breasts over pasta covering as much of the pan as possible. Pour marinara sauce over the top.

Cover with aluminum foil and bake for 30 minutes at 350.

Uncover and cover with cheese. I usually use a mixture of Italian, Parmesan, and Mozzarella. Bake uncovered for another 30 minutes or until cheese is brown and bubbly.

Italian Pasta - Long, but easy

Okay, ladies...this is long, but its easy. I did it with the San Marzano tomatoes and its SO worth it. Also, its HUGE, so you can cut it in half if necessary. I can PROMISE any mommy on here that you will impress the pants off of your DH's (um, maybe even LITERALLY!). This is delish...its Rachael Ray's recipe. Except for the bread...that's my own.3 tablespoons extra-virgin olive oil, 3 turns of the pan 3 cloves garlic, finely chopped 1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano) 1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional Coarse salt A handful fresh basil leaves, torn 1 pound ziti rigate, with ridges 2 tablespoons butter 2 tablespoons all-purpose flour Freshly ground black pepper A generous grating nutmeg 2 cups whole milk 1/2 cup shredded asiago cheese 1/2 cup shredded Parmigiano-Reggiano 1 cup sliced fresh mozzarella Crusty bread, to pass at table

Put pasta water on to boil.
In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more. Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy. While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.
Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediatelyGarlic crostini1 loaf french or artisan bread, sliced1 garlic cloveExtra Virgin Olive OilSea Saltpreheat broiler on low. Place bread slices on baking sheet, drizzle with olive oil, grind fresh sea salt (LIGHTLY) on to the bread. Broil on low until the bread is golden and slightly crunchy. Remove from broiler. Crack garlic clove (to peel and release oils) and slice into two pieces. Rub a piece of garlic clove on to each slice of bread, change to the other piece of garlic when necessary. Serve immediately. You can add fresh grated parmesan on top, if you like.

Baked Manicotti

Makes:6 servings, two manicotti each

2 cups spaghetti sauce, divided
1 egg, lightly beaten
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water
PREHEAT oven to 350°F. Spread 3/4 cup of thespaghetti sauce on bottom of 13x9-inch baking dish.Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.
FILL manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish; pour remaining 1-1/4 cups spaghetti sauce over manicotti. Cover with foil.
BAKE 40 min. or until heated through.