Italian Pasta Salad

-Heather Jordan
1 box med. pasta shells
1 cucumber, peeled, chopped
2-3 roma tomatoes, chopped
2 cans sliced black olives, drained
4 pepper jack cheese sticks, chopped
10-15 slices pepperoni, chopped (optional)
1/4-1/3 bottle Italian dressing

Boil shells until done. Cool down with cold water and drain. Add all ingredients. Mix well and chill for 2-3 hours.

Macaroni and Cheese with Califlower

12 oz multigrain elbow macaroni
1 head cauliflower
4 slices bread, torn
1/2 C fresh parsley, chopped
3 T olive oil
salt and pepper
1 onion, finely chopped
1 1/2 C sour cream
1 1 /2 C extra sharp cheddar cheese, grated
1/2 C milk
1 T dijon mustard

Heat oven to 400. Cook past, add cauliflower durin glast 3 minutes of cook time, drain. Take bread and make crumbs. Add parsley, 1 T oil, and 1/4 salt, 1/4 pepper. Combine and set aside. Return the pasta pot to med heat and add remaining T of oil. Add onion, 3/4 t salt, 1/2 t pepper and cook, just until soft. 5-7 minutes. Mix in pasta, cauliflower, cheese, sourcream, milk, and mustard. Transfer to baking dish. Sprinkle bread topping. Bake until golden 12-15 minutes.

Cheesy Manicotti

-Heather Jordan

1 pkg (15 oz) ricotta cheese
3/4 C parmesan shredded cheese, divided
1/2 C seasoned dry bread crumbs
1/4 C minced fresh parsley
1 egg
3 C (12 oz) mozzarella cheese, shredded, divided
1 jar (28 oz) spaghetti sauce, divided
1 pkg (8 oz) manicotti shells, cooked and drained

In a bowl, combine ricotta cheese, 1/2 C parmesan, bread crumbs, parsley and egg. Stir in 2 C mozzarella. Spread 1/2 C spaghetti sauce on bottom of a 9x13 inch baking dish. Spoon 1/4 C cheese mixture into each manicotti shell; place in baking dish. Pour remaining spaghetti sauce over manicotti; sprinkle with remaining mozzarella and parmesan cheese. Bake at 350 for 30 minutes or until cheese is melted and sauce is bubbly.

Tip: slit shells open for easier stuffing just roll closed and place seam side down.

Creamy Pesto Chicken & Bowties

-Heather Jordan

3 C uncooked bow tie pasta
1 lb boneless skinless chicken breasts, cubed
2 T butter or margarine
1 can cream of chicken soup
1/2 C prepared pesto sauce
1/2 C milk

Cook pasta according to package directions. Drain. Meanwhile, in a large skillet, cook chicken in butter until browned, stirring often. Add soup, pesto, and milk. Bring to a boil. Cook over low heat 5 minutes or until internal juices of chicken run clear. Stir in pasta and heat through.

Serve with cooked veggies in broth and sugared grapes.

Grapes:
1/2 C sugar
2 envelopes gelitin

Dampen grapes and roll in mixture.

Mock Lasagna

-Heather Jordan

1 lb ground beef, browned,
1 can traditional spaghetti sauce
16 oz extra wide egg noodles
1 carton cottage cheese
1 sm carton sour cream
1/2 lb mozzarella cheese

Boil up noodles til soft. In a 9x13 in pan spread half of the noodles and then pour half the sauce on the noodles. Spread half a carton of cottage cheese and half of the sour cream. Then sprinkle with half the cheese. Repeat layers. Bake at 350 for 1 hour.

Alfredo Sauce

-Nicole Bender/Natalie Parisi

1/4 cup butter
1 cup whipping cream
salt and white pepper to taste
1/4 cup freshly grated Parmesan cheese

Melt butter in a large skillet. When butter foams, add cream. Simmer over medium hear about 2 minutes until slightly thickened. Season with salt and pepper.

Pasta Milano

-Nicole Bender

2 tsp. olive oil
2 tsp. roasted garlic
2 cup mushrooms, sliced
2 Tbsp. sun dried tomatoes
2 tsp. parsley, fresh
4 oz. chicken stock
10 oz. Chicken, cooked and cubed
2 cup Alfredo sauce
8 oz. Bow tie pasta, cooked
2 Tbsp. Parmesan cheese, grated

Heat a saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic. Saute. Add Alfredo sauce, bow tie pasta, and toss.

Pasta and Spinach Salad

-Aubri Larson

1 lb. Pasta, cooked al dente, drain, rinse in cold water

3 C cooked chopped chicken

6 oz fresh spinach, shredded/torn (approx 8 cups)

1 C black olives, chopped in 1/4’s4 oz.

Feta cheese, crumbled

3 cups diced tomatoes ( or grape tomatoes)

3/4 C monterrey jack cheese, shredded

Dressing:
2 tsp Dijon mustard1/2 C olive oil

1/2 C vinegar

1/2 tsp black pepper

2 tsp honey

1 clove garlic, minced

Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.