Pasta e Faioli al Forno

This is one I haven't made, but I want to try it. From Rachael Ray 30 minute meals

Ingredients

• Salt
  
• 1 pound penne rigate or whole-wheat penne
• 1/4 pound pancetta, 3 to 4 slices thick cut like bacon
• 1 tablespoon extra-virgin olive oil
• 2 ribs celery from the heart with leafy tops, chopped
• 1 carrot, peeled and grated
• 1 onion, peeled and chopped
• 2 to 3 large cloves garlic, finely chopped
• 2 sprigs fresh rosemary, leaves finely chopped
• 3 to 4 sprigs fresh thyme, leaves finely chopped
• 1 fresh bay leaf
• Freshly ground black pepper
• 1 (15-ounce) can small white beans "Roman" beans, such as Goya brand or, cannellini beans, rinsed and drained
• 1/2 cup dry white wine
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• Nutmeg, to taste
• 1 1/2 cups grated Romano

Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente.

Chop pancetta into 1/4-inch dice.

While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.

While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.

While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.

Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.

BLT Pasta Salad

This recipe from blogchef.net is fantastic. Even DH liked it, and he doesn't like salad! But a little bacon goes a looong way...

BLT Pasta Salad

Ingredients:
1 (7 ounce) package rotini pasta noodles (cooked and drained)
8 slices bacon (cooked until crispy and crumbled)
1 cup mayonnaise (or salad dressing)
¼ cup lemon juice concentrate
2 teaspoons sugar
2 teaspoons chicken flavored instant bouillon
1 large tomato (seeded and chopped)
¼ cup green onions (sliced)
4 cups lettuce (thinly sliced)

Note: I only use about a quarter of what it calls for dressing and about 1/3 of the lettuce. In my opinion, it calls for too much for my taste.

Instructions:

- In a small bowl combine mayonnaise, lemon juice, chicken flavor instant bouillon, and sugar. Mix well until smooth.
- In a serving bowl add noodles, bacon, tomato, and green onions, Toss with dressing. Stir in lettuce right before serving.
(Makes 10 Servings)

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)