Stuffed Shells with Three Cheeses

Ingredients:

Shells: Manicotti Shells or Jumbo Shells
4 Cups shredded mozzarella cheese, divided
8 Ounces soft cream cheese
Chives
3 Cups marinara sauce
1/2 Cup grated Parmesan cheese

Cook shells in a large pot of boiling water according to package directions. Drain and rinse with cold water; drain again.

Preheat oven to 350 degrees. Mix 3 cups mozzarella with soft cream cheese. Mix in chives to your liking. (I have only tried freeze dried chives, but if you have fresh chives, I'm sure you could use those as well.)

Stuff the shells. Place in dish. I cover my dish with aluminum foil before I put the shells in to make clean up easier. Spoon marinara sauce over stuffed shells. Sprinkle shells with remaining mozzarella.

Bake for 15 minutes.

Sprinkle with Parmesan. Bake for 10 minutes longer.

This is a good meal to make during the day when you aren't too rushed and put into the fridge until you need to bake it. YuMmY!!!

BLT Bowtie

Ingredients
EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
12 slices good quality smoky bacon, cut into half-inch dice
1 1/2 cups panko breadcrumbs
A handful of flat-leaf parsley, chopped
A couple of generous handfuls grated Parmigiano-Reggiano cheese
1 small red onion, finely chopped
4 cloves garlic, chopped or grated
A pinch crushed red pepper flakes
2 pints cherry tomatoes
Salt and pepper
1 pound bowtie pasta
4 cups arugula, a couple of bundles, coarsely chopped
1 cup basil leaves, about 20 leaves, torn or coarsely chopped
Aired on:
Yields: Serves 4-6
Preparation
Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add bacon and brown to crisp. Remove to plate to drain. Add Panko crumbs to the pan with the bacon drippings and toast to golden brown. Add parsley and a couple of handfuls of grated cheese. Toss to combine, turn off heat and reserve the crumbs.
Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add onions and garlic, and cook to soften, 3-4 minutes, stirring frequently. Add red pepper and cherry tomatoes. Season with salt and pepper, and cover pan tightly with lid. Cook, shaking occasionally, until tomatoes begin to burst, about 8 minutes. Remove cover and gently mash up the tomatoes a bit with a wooden spoon.
Meanwhile, bring a pot of water to a boil for pasta. Salt water and cook bowties to al dente. Just before draining, add a cup of the starchy liquid to the cherry tomato sauce. Drain pasta.
Add arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with black pepper and salt, and toss to combine. Garnish bowls of pasta with the seasoned crumbs and serve.


http://www.rachaelrayshow.com/food/recipes/blt-bowties/

Easy Chicken & Broccoli Alfredo

Easy Chicken & Broccoli Alfredo
Prep Time: 20
Makes: 4 servings, 2 cups each

What you'll need:
1/2lb.fettuccine
2cups broccoli florets
1/4cup KRAFT Zesty Italian Dressing
1lb.boneless skinless chicken breast
1-2/3cups milk
4oz.PHILADELPHIA Cream Cheese
1/4cup KRAFT Grated Parmesan Cheese
1/2tsp.dried basil leaves

technique:
Cook pasta as directed on package, adding broccoli to the boiling water the last 2 min.
Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly; cook 1 to 2 min. or until sauce is well blended and heated through.
Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly.

can serve with garlic bread

Roasted Cauliflower Penne with Rosemary Cream

Micheal's Meal Idea

Roasted Cauliflower Penne with Rosemary Cream
>
> 1 large clove garlic, halved
> 1 cup cream
> 3 sprigs rosemary, 1 finely chopped
> 1 pinch ground nutmeg
> Salt and pepper
> 1 pound whole wheat penne pasta
> Roasted Cauliflower (See Below for Instructions)
> 1/2 cup grated pecorino-romano cheese, plus more to
> pass around the table
> 1/2 cup walnuts, toasted and chopped


1. Rub the inside of a small saucepan all over with the
garlic. Add the cream, the 2 whole rosemary sprigs and
nutmeg; season with pepper and cook over medium-low heat
until reduced by half, about 10 minutes. Discard the
rosemary.
2. Bring a large pot of water to a boil, salt it, add the
pasta and cook until al dente. Drain and transfer the pasta
to a serving bowl. Add the rosemary cream, cauliflower and
1/2 cup cheese; toss to coat. Season with salt and pepper

Roasted Cauliflower

1 head cauliflwoer, cut into bite-size florets
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper

1. Preheat the oven to 425°. On a baking sheet, toss the EVOO; season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20 to 25 minutes.

RAVIOLI WITH SAUTEED ZUCCHINI

Bonnie's meal idea

1 pound cheese ravioli (fresh or frozen)
2 tablespoons olive oil
3 small zucchini, sliced into thin half moons
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, thinly sliced (i grate it)
1/2 cup parmesan cheese

Cook the ravioli according to the package directions. Drain them and return to the pot

Meanwhile, heat the oil in a large skilletr over medium heat, add zucchini, 1/2 teaspoon salt 1/4 teaspoon pepper and cook until just tender, 4 or 5 min. add the garlic and cook for 2 minutes.

Add the zucchini mixture and 1/4 cup of the parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of parmesan over the top.

Let me know what you think