Easy Mac & Cheese

Ingredients:

• 1 (16 oz.) box Cellantani pasta
• 1 (15 oz.) jar queso cheese sauce
• 1 cup shredded cheese
• 1 tsp. salt
• 1/2 tsp. pepper
• 8 oz. bacon, cooked crisp and crumbled
• Milk, if needed

Directions:

1. Cook the pasta for 10 minutes; drain. Return pasta to pot.
2. Add queso, cheese, salt, pepper, and bacon to pot and combine.
3. Add milk, if needed, to gain desired creaminess.

Submitted by Sue Richichi

Winter Pasta Salad

The "Winter Pasta Salad" recipe can be found in Simply Healthful Pasta Salads by Andrea Chesman.

Submitted by Anna Restivo

Chesman, Andrea. “Winter Pasta Salad.” Simply Healthful Pasta Salads. Shelburne, VT.: Chapters Publishing, LTD., 1993. 45. Print.

One-Pot Pasta with Spinach and Tomatoes

The "One-Pot Pasta with Spinach and Tomatoes" recipe by Ann Taylor Pittman can be found at CookingLight.

Submitted by Trudy LaFond

Pittman, Ann Taylor. "One-Pot Pasta with Spinach and Tomatoes." Wholesomelicious, https://www.cookinglight.com/recipes/one-pot-pasta-spinach-tomatoes. Accessed 11 January 2019.

Adreana's Greek Pasta Salad

Ingredients:

• 1 lb. rotini noodles
• 1 lb. boneless chicken breasts
• 3 stalks celery, chopped
• 1 sweet red pepper, chopped
• 1 (2.25 oz.) can sliced black olives
• 1 (4 oz.) package Feta cheese, drained and crumbled
• 3 green onions, finely sliced
• 1 (16 oz.) bottle Italian dressing

Directions:

1. Cook noodles according to package directions.
2. Cook chicken breasts in water to cover with 1 bay leaf, 30 minutes, or until juices run clear. Cool; remove skin. Cut chicken into bite-size pieces. 
3. Combine noodle, chicken, celery, pepper, olives, cheese, onions, and salad dressing. Serve warm or cold.

Serves: 16

Submitted by Jan Luepke, a Taste of Home recipe

Roasted Tomato Bolognese and Bucatini

Ingredients:

• 32 cocktail tomatoes or 3 pints cherry or grape tomatoes
• 4 cloves garlic, crushed
• 2 tbsp. thyme leaves stripped from stems
• Extra-virgin olive oil, for liberal drizzling (about 4 tbsp.)
• Salt and pepper
• 2 tbsp. olive oil
• 1-1/2 lb. 80% lean ground beef
• 1 small onion, finely chopped
• 1 cup chicken or veal stock
• A handful of parsley, chopped
• A handful of basil, torn
• 1 cup milk
• 1 lb. bucatini 
• Grated Grana Padano or Parmigiano-Reggiano cheese, for serving

Directions:

1. Preheat oven to 400℉.
2. On a rimmed baking sheet lined with foil, arrange tomatoes, garlic, and thyme. Drizzle with extra-virgin olive oil and toss to coat. Roast 30 minutes until the tomatoes burst. Slide everything into a food processor and purée. 
3. Heat a deep skillet or Dutch oven over medium-high heat. Add olive oil, 2 turns of the pan, and beef. Season with salt and pepper, and brown and crumble. Add onions and cook until soft; add stock. Add tomato purée and stir in parsley, basil, and milk. Simmer 30-40 minutes to thicken.
4. Bring a large pot of water to a boil, add salt and pasta, and cook to al dente. Reserve 1 cup starchy water then drain pasta and return it to the hot pot. Toss pasta with starchy water, half the sauce and a drizzle of or two of extra-virgin olive oil to coat.
5. Serve pasta topped with more sauce  and some Grana Padano or Parmigiano-Reggiano.

Submitted by Jan Luepke from https://www.rachaelrayshow.com/recipes/22159_roasted_tomato_bolognese_and_bucatini/

Baked Pasta with Butternut Squash, Sausage and Ricotta

Ingredients:

1 small or medium butternut squash, halved lengthwise
Olive oil, for drizzling plus about 1 tablespoon 
Salt and pepper
Freshly grated nutmeg, to taste
1 pound fresh ricotta, drained (recommended brand Buon Italia)
1 pound tortiglione with lines or rigatoni with lines
4 tablespoons butter, cut into slabs
20 leaves fresh sage
1 pound sweet Italian sausage (recommended brand Buon Italia)
2 to 3 cloves garlic, chopped
1 teaspoon fennel pollen or fennel seed
1 to 1 1/2 cups chicken stock
1 1/2 cups grated Parmigiano-Reggiano, Grana Padano or aged Pecorino - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

• 1 small or medium butternut squash, halved lengthwise
• Olive oil, for drizzling plus 1 tablespoon
• Salt and pepper
• Dried nutmeg, to taste
• 1 (15 oz.) container ricotta, drained
• 1 lb. tortiglione or rigatoni--with lines 
• 4 tbsp. butter, cut into slabs
• 20 leaves fresh sage
• 1 lb. sweet Italian sausage
• 2 to 3 cloves garlic, chopped
• 1 tsp. fennel seed
• 1 to 1-1/2 cups chicken stock
• 1-1/2 cups grated Parmigiano-Reggiano

Directions:

1. Preheat oven to 425℉. Line a baking sheet with parchment paper and drizzle squash with olive oil. Roast, cut-side down, to tender, about 45 minutes to 1 hour. Cool to handle and remove seeds. Scrape flesh from squash skin and mash in large bowl; season with salt, pepper, and nutmeg to taste. Combine squash with ricotta cheese. 
2. Reduce oven heat to 375℉.
3. Bring a large pot of water to boil for the pasta. Salt water and cook pasta 5-6 minutes, under cook it by about 2-3 minutes.  
4. Heat a small skillet over medium-high heat and melt the butter. When foam subsides, crisp sage leaves and brown butter until nutty and fragrant. Remove the sage leaves to a paper towel-lined plate to drain. Add butter and crumbled sage to squash and ricotta mixture.
5. Heat a skillet over medium-high heat. Brown and crumble the sausage into small bits and add garlic and fennel. Add sausage to squash and combine. Add half the stock to thin the mixture a bit, then add pasta and half the grated cheese. If mixture is thick and doesn't cover freely when shaken, add more stock. The dish should look like it's covered in thick sauce. Transfer pasta to a casserole dish and top with remaining cheese. Bake until brown and bubbly, 20-30 minutes.

Submitted by Sue Stoecker, adapted from a Rachael Ray recipe from https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#

Preheat oven to 425°F.  Line a baking sheet with parchment paper and drizzle squash with olive oil. Roast, cut-side down, to tender, about 45 minutes to 1 hour. Cool to handle and remove seeds. Scrape flesh from squash skin and mash in large bowl; season with salt, pepper and nutmeg to taste. Combine squash with ricotta cheese.

Reduce oven heat to 375°F.

Bring a large pot of water to a boil for the pasta. Salt water and cook pasta 5-6 minutes, undercooking it by about 2-3 minutes.

Heat a small skillet over medium heat and melt the butter. When foam subsides, crisp sage leaves and brown the butter until nutty and fragrant. Remove the sage leaves to a paper towel-lined plate to drain. Add butter and crumbled sage to squash and ricotta mixture.  

Heat a skillet over medium-high heat. Brown and crumble the sausage into small bits and add garlic and fennel. Add sausage to squash and combine. Add half the stock to thin the mixture a bit then add pasta and half the grated cheese. If mixture is thick and doesn’t move freely when shaken, add more stock. The dish should look like it’s covered in thick sauce. Transfer pasta to a casserole dish and top with remaining cheese. Bake until brown and bubbly, 20-30 minutes.  - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

Preheat oven to 425°F.  Line a baking sheet with parchment paper and drizzle squash with olive oil. Roast, cut-side down, to tender, about 45 minutes to 1 hour. Cool to handle and remove seeds. Scrape flesh from squash skin and mash in large bowl; season with salt, pepper and nutmeg to taste. Combine squash with ricotta cheese.

Reduce oven heat to 375°F.

Bring a large pot of water to a boil for the pasta. Salt water and cook pasta 5-6 minutes, undercooking it by about 2-3 minutes.

Heat a small skillet over medium heat and melt the butter. When foam subsides, crisp sage leaves and brown the butter until nutty and fragrant. Remove the sage leaves to a paper towel-lined plate to drain. Add butter and crumbled sage to squash and ricotta mixture.  

Heat a skillet over medium-high heat. Brown and crumble the sausage into small bits and add garlic and fennel. Add sausage to squash and combine. Add half the stock to thin the mixture a bit then add pasta and half the grated cheese. If mixture is thick and doesn’t move freely when shaken, add more stock. The dish should look like it’s covered in thick sauce. Transfer pasta to a casserole dish and top with remaining cheese. Bake until brown and bubbly, 20-30 minutes.  - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

1 small or medium butternut squash, halved lengthwise
Olive oil, for drizzling plus about 1 tablespoon 
Salt and pepper
Freshly grated nutmeg, to taste
1 pound fresh ricotta, drained (recommended brand Buon Italia)
1 pound tortiglione with lines or rigatoni with lines
4 tablespoons butter, cut into slabs
20 leaves fresh sage
1 pound sweet Italian sausage (recommended brand Buon Italia)
2 to 3 cloves garlic, chopped
1 teaspoon fennel pollen or fennel seed
1 to 1 1/2 cups chicken stock
1 1/2 cups grated Parmigiano-Reggiano, Grana Padano or aged Pecorino  - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

1 small or medium butternut squash, halved lengthwise
Olive oil, for drizzling plus about 1 tablespoon 
Salt and pepper
Freshly grated nutmeg, to taste
1 pound fresh ricotta, drained (recommended brand Buon Italia)
1 pound tortiglione with lines or rigatoni with lines
4 tablespoons butter, cut into slabs
20 leaves fresh sage
1 pound sweet Italian sausage (recommended brand Buon Italia)
2 to 3 cloves garlic, chopped
1 teaspoon fennel pollen or fennel seed
1 to 1 1/2 cups chicken stock
1 1/2 cups grated Parmigiano-Reggiano, Grana Padano or aged Pecorino - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

Pasta with Cherry Tomato Marinara

Ingredients:

• 3 tbsp. olive oil
• 4 cloves garlic, thinly sliced, chopped, or grated
• 2 pints cherry tomatoes (red and yellow), halved
• 1 tsp. dried oregano
• 1 tsp. red pepper flakes
• A handful of basil leaves, torn
• Salt
• 1 lb. cavatappi or other short-cut pasta
• Grated Pecorino Romano or Parmigiano-Reggiano cheese
• Extra Virgin Olive Oil, for drizzling 

Directions: 

1. Bring a large pot of water to a boil for the pasta.
2. Heat a skillet with a lid over medium-high heat with olive oil, 3 turns of the pan. Add garlic and swirl; then add cherry tomatoes and season with oregano and red pepper flakes. Stir in basil to wilt and season with salt. Cover and cook 15 minutes to break down tomatoes, giving the pot a shake now and then.  
3.  Salt pasta water and cook pasta to al dente. Add half a mug of salty water to the sauce before draining pasta then add pasta to the sauce along with a couple of handfuls of cheese and a fat drizzle of extra-virgin olive oil.

Submitted by Marie Weber from http://www.rachaelray.com/recipe/pasta-cherry-tomato-marinara/

Ricotta Pasta with Grape Tomatoes and Peas

Ingredients:

• 1 lb. penne or ziti rigate
• Coarse salt
• 2 cups ricotta cheese
• 2 tbsp. unsalted butter, cut into small pieces
• 1/2 cup Parmigiano-Reggiano or Romano cheese
• 2 tbsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 cup frozen green peas
•  Handful of fresh flat-leaf parsley, finely chopped
• 3 cloves garlic, minced
• 1 cup halved grape tomatoes

Directions:

1. Bring a large pot of water to boil. Add the pasta and salt the water. Cook the pasta al dente.
2. Place the ricotta, butter, and Parmigiano or Romano in a large bowl.
3. Heat a small skillet over medium heat. Add the extra-virgin olive oil, onions, and garlic and cook for 5 minutes. Add the peas and parsley and cook for 2 minutes. Turn off the heat.
4. Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, the season with salt and pepper. Top the pasta with the peas and tomatoes. Season with a little salt. Toss and serve at the table.

Submitted by Rachel Muchin Young, adapted from a Rachael Ray recipe