Chicken Pasta Salad

1 1/2 cup chicken, cooked and cubed
1 cup pasta, uncooked (tricolor rotini makes this pretty)
1 cup tomato, chopped
1 cup green pepper,e chopped
1/4 cup red onion, chopped

Dressing:
1/2 cup miracle whip (do not use mayo)
1/4 cup grated parmesan cheese
1/2 tsp salt
2 tbsp milk

Combine chicken, pasta, tomato, green pepper, and red onion. Refrigerate overnight (or for several hours). Combine dressing ingredients and pour over salad several hours before serving and chill.

Stuffed Shells

4 cups shredded mozzarella cheese
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and drained
1 package jumbo pasta shells, cooked and drained
1 jar (28 oz) spaghetti sauce

Cook shells according to package directions. Drain and rinse in cold water. Lay out on paper towels.

In a bowl combine mozzarella cheese, ricotta cheese, and spinach. Fill shells with cheese mixture.

To bake immediately place shells in a 9 x 13″ baking dish. Pour sauce over shells. Cover and bake at 350 for 30 minutes.

To freeze, place stuffed shells onto cookie sheet. Separate into appropriate serving sizes, place in plastic freezer bags. To bake follow the directions above but add cooking time.

Macaroni and Cheese

1 to 1 1/2 cup uncooked pasta (elbow, rigatoni, shells, rotini, etc.)
1/4 cup butter
1 small onion, chopped
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 3/4 cup milk
8oz cubed Velveeta
1 cup shredded cheddar

Cook pasta according to package directions. Drain well and set aside.

Cook and stir butter, onion, salt and pepper over medium heat until onion is slightly tender. Blend in flour. Cook over low heat stirring for 1-2 minutes. Microwave milk for 2 minutes. Stir milk into butter mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Remove from heat (that part is important!). Stir in cheese until melted. Add cooked pasta and mix well.

Place 1 1/2 qt casserole dish. Cook uncovered at 375 for 30 minutes.

Three-Cheese Chicken Penne Pasta Bake

1 box multi-grain penne pasta
9oz fresh spinach leaves
1 lb boneless skinless chicken, cubed
1 tsp dried basil leaves
1 jar (14 1/2oz) spaghetti sauce
1 can (14 12oz) diced tomatoes, drained
2oz cream cheese
1 cup shredded mozzarella cheese
2 tbsp Parmesan cheese

Preheat oven to 375

Cook pasta, add spinach to boiling water for the last minute.

Cook and stir chicken in a non-stick skillet with basil on medium-high for 3 minutes. Add sauce and tomatoes, bring to a boil. Simmer 3 minutes or until chicken is done. Stir in cream cheese.

Drain pasta mixture, return to pan. Stir in chicken mixture and 1/2 cup mozzarella cheese. Spoon into 2qt baking dish. Bake 20 minutes. Sprinkle with remaining cheese, bake 3 additional minutes.

Pasta with Cream Sauce

1 package (16oz) bow tie pasta
1 small red onion chopped
4 large garlic cloves, minced
3 tbsp olive oil
3/4 cup chicken broth
1 1/2 tsp minced fresh basil
1 1/2 tsp minced fresh oregano
1/4 tsp salt
1/4 tsp pepper
1 cup heavy whipping cream
sausage

Cook pasta according to package directions.

Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by half. Stir in cream. Cut sausage into slices add to sauce. Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups.

Drain pasta; toss with sauce.