Pasta

Ingredients 1 Ciabatta roll 2 Garlic Cloves 1 oz. Grated Parmesan 3 oz. Light Cream Cheese 8 oz. Marinara Sauce 1 Shallot 1 oz. Shredded Asiago Cheese 2 oz. Shredded Mozzarella 5 oz. Spinach 6 oz. Ziti pasta Steps Preheat oven to 450°F. Bring 8 cups water and 2 tsp. salt to a boil in a medium pot. Separate ciabatta halves, if necessary. Peel and halve shallot. Slice halves into thin strips. Mince garlic. Once water is boiling, add pasta and stir occasionally until al dente, 8-10 minutes. Reserve 1/4 cup pasta cooking water. Drain in a colander and set aside. While pasta cooks, top cut sides of ciabatta with 1 tsp. olive oil and half the garlic (reserve remaining for sauce). Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and shallot to hot pan. Stir occasionally until softened, 2-4 minutes. Add remaining garlic and stir constantly until aromatic, 30-60 seconds. Add marinara, reserved pasta cooking water, and spinach. Stir occasionally until spinach wilts, 1-3 minutes. Remove from burner. Stir pasta, Asiago, half the Parmesan (reserve remaining for topping), and a pinch of salt into pan with sauce until combined. Transfer pasta to prepared casserole dish. Top with mozzarella, remaining Parmesan, and dollops of cream cheese. Place casserole dish on one half of foil covered baking sheet. Coat a piece of foil with cooking spray and cover casserole, sprayed-side down. Bake casserole in hot oven, 15 minutes. Carefully, remove baking sheet from oven. Remove foil. Place ciabatta on empty half of baking sheet, cut-side up. Bake again until cheese is bubbly and ciabatta is toasted, 5-7 minutes.

Ingredients 3 Tbsp olive oil ½ a red onion, diced 3 garlic cloves, rough chopped 16 ounces mushrooms, sliced (cremini, shiitake, button) ¾ tsp salt ½ tsp pepper ¼ cup cooking sherry (or sub white wine or more broth) 2 cups veggie broth 1–2 Tbsp whole-grain mustard 1 Tbsp flour 8 ounces uncooked pasta (rotini, penne) about a scant 3 cups *½ to ¾ cup sour cream Steps Heat oil on sauté function. Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid. Add sherry wine, 2 cups broth, mustard and flour and stir well, scraping up any browned bits (to prevent burn error) Add the pasta, stir. Set instant pot to pressure cook on high for 3-4 minutes. (see notes) Manually release (placing a towel over the steam). Stir in the sour cream, and keep on warm setting for 5-10 minutes. Sauce will thicken slightly. (Optional) Add a teaspoon of soy sauce.

Ingredients 3 cups medium egg noodles 1 can tuna ½ cup mayonnaise 1 cup celery (or celery seed) ⅓ cup chopped onion ¼ cup chopped green pepper ½ tsp salt 1 can (10.5oz) condensed cream of celery soup ½ cup milk 4 oz cheddar cheese, grated ½ cup toasted slivered almonds Steps Preheat oven to 425°F. Cook noodles using package directions; drain. Combine noodles, tuna, mayonnaise, celery, onion, green pepper and salt. Blend condensed cream of celery soup and milk; heat through. Add cheddar cheese; heat and stir until cheese melts. Add to noodle mixture. Add frozen peas. Top with toasted slivered almonds if desired. Bake uncovered for 20 minutes. (Or I microwave on high for 7 minutes).

Ingredients 1 pound smoked sausage 1½ cup diced onion 2 cloves garlic 2 cups (8 ounce) chicken broth 1 (10oz) can Ro-Tel tomatoes with green chilies ½ cup heavy cream 8 oz penne pasta ½ tsp salt and pepper 1 cup Montery Jack (or cheddar) cheese, shredded ⅓ cup thinly sliced scallions Steps Add olive oil to a skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes. Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Ingredients 2-3 chicken breasts 2 Tbsp olive oil 2 cloves garlic minced 1 medium onion diced 1 (4oz) can diced green chilies ½ tsp salt 2 tsp chili powder 1 tsp cumin 2 (10oz) cans green chili enchilada sauce ⅔ cup red enchilada sauce 2 cups shredded cheddar cheese 1 cup sour cream Penne pasta Steps Cook chicken, drain and shred (you can use a rotisserie chicken to make it even easier). Meanwhile, boil pasta according to package and chop the veggies. Heat olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes. Add cooked chicken, green chilies, cumin, chili powder, salt and enchilada sauces. Let simmer for about 8-10 minutes. Add cheese and stir until melted. Add in the sour cream. Do NOT bring to a boil. Cook on low heat Stir until well mixed and heated through. Drain pasta and return to pot. Pour sauce over pasta and mix well. Served and garnish with avocado, tomato, green onions and a dollop of sour cream.