Bruschetta Pasta

This pasta is super easy, super tasty, and fresh! Can't go wrong with this one! You cna use any pasta you like. You can also use dry basil, it still makes for a very nice and tasty pasta.

From Discovery Health's Just Cook This

Ingredients
1/2 pound pasta, fettuccine works nicely
2 medium sized ripe tomatoes, seeds removed and roughly chopped
3 cloves garlic, chopped fine
6 to 8 large basil leaves, cut into thin ribbons
2 tablespoons olive oil
Kosher salt and fresh ground pepper to taste
Parmesan cheese, shredded

Cook pasta according to package directions.

Put tomatoes in a bowl with the garlic, basil and olive oil. Season with salt and pepper. Drain pasta, add to bowl and toss well with tomato mixture.

Top with shredded Parmesan cheese and another few grinds of pepper.

Chicken Stuffed Shells

First thing, I need to enter some old time favorites. And by "old time", I mean recipes I've discovered online in the past year. But you get the idea.

This is really good. I made this for my PIL, and they loved it!

From Blogchef.net (Picture from original website)

Ingredients:
1 box jumbo uncooked pasta shells
6 garlic cloves (minced)
2 chicken breasts (cooked and shredded)
1 (30 oz) container ricotta cheese
1/3 cup Italian breadcrumbs
1 ½ teaspoon salt
½ teaspoon pepper
1 ½ teaspoons dried parsley
6 basil leaves (torn)
1/3 cup half and half
28 oz pasta sauce
¼ cup parmesan cheese
1 cup mozzarella cheese

Cooking Instructions:

Step 1: Pre-heat the oven to 375 degrees. Cook pasta shells according to package directions. Rinse with cold water, separate and set aside.
Step 2: Combine garlic, chicken, ricotta cheese, bread crumbs, half and half, salt, pepper, parsley, and basil and parmesan cheese in a food processor. Process until combined. If you don’t have a food processor, mix well with a spoon.
Step 3: Pour half of the pasta sauce into the bottom of a large baking dish. Stuff shells 1 by 1 with the chicken/cheese mixture and place in rows into the baking dish on top of the sauce. Top the shells with shredded mozzarella and pour the over half of the sauce over the top of shells. Bake in the oven at 375 degrees for 20 minutes.
(Makes 4 servings)