#3237 - Fresh Dill Pasta Salad

(by Shirley McNevich)

1 - 8oz. box small pasta shells (cooked and drained according to box direction but DO NOT RINSE)
1 small container cherry tomatoes
2 cups chopped fresh spinach
1 orange bell pepper (chopped)
1/4 cup chopped red onions
3 TBSP chopped fresh dill
1 - 8oz. bag any flavor shredded cheese
1 bottle Italian salad dressing (chilled)--regular OR reduced calorie

In a large bowl add drained pasta, chopped spinach, chopped orange bell peppers, chopped red onions and chopped fresh dill--toss to mix. Add about half of the bottle of salad dressing--toss to coat. Cover and refrigerate until cold. When ready to serve, halve the cherry tomatoes. Add cherry tomato halves and half of the shredded cheese to the pasta mixture--toss to coat. Add more Italian dressing and more shredded cheese if needed.

#3172 - Shrimp Caesar Pasta Salad

(by Shirley McNevich)

1/4 cup Caesar dressing (creamy--more if necessary)
1/4 cup mayo--more if necessary
1 clove garlic (minced)
8oz. of romaine lettuce (washed and torn into bite sized pieces)
2 cups raw pasta shells
1 large tomato (chopped)
Italian seasoned croutons
2 hard boiled eggs (chopped)
1/2 lb. small shrimp (cleaned--cut into smaller pieces if you wish)
Parmesan cheese
optional--fresh ground black pepper

Cook pasta shells according to package directions, then drain but do NOT rinse. Place cooked pasta shells in a glass bowl and refrigerate until cool. In a small bowl add Cesar dressing, mayo and minced garlic--stir to mix. In a large salad mixing bowl add shredded lettuce, cooled pasta shells and mayo mixture--toss to coat. Add chopped tomatoes, chopped eggs and shrimp--toss to coat. Sprinkle Parmesan cheese and croutons all over the top before serving. Optional--once salad has been divided into small salad bowls, top with fresh ground black pepper.

#3167 - Greek Pasta Salad

(by Shirley McNevich)

8oz. raw pasta shells
1/2 cup Breakstone's sour cream
1/4 cup Half & Half
1 TBSP white vinegar
2 TBSP minced onions
1/2 tsp. dill weed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 cups bite sized cooked chicken pieces
1 cup crumbled feta cheese
1 cup chopped tomatoes
1 cup chopped cucumber
1/4 cup drained olives (cut into small pieces)

Cook and drain pasta shells according to box directions but do NOT rinse. Cool pasta shells to room temperature. In a bowl add sour cream, half and half, white vinegar, minced onions, dill weed, salt and pepper--stir well to mix. Pour sour cream mixture over the drained pasta shells--stir to coat. Add chicken pieces, feta cheese, chopped tomatoes, chopped cucumber and olive pieces--stir to mix.

#2468 - Baked Tuna

(by Shirley McNevich)

2 cups small pasta shells (cooked and drained according to box directions)
2 - 6oz. cans tuna (drained and flaked)
1/2 cup chopped celery
1/2 cup mayo
1/2 cup milk
1/2 cup chopped parsley
2/3 cup chopped green onions
2-3 slices buttered bread (cut into bite sized pieces)

Cook/drain pasta according to box directions. In a bowl add flaked tuna, drained pasta and celery--stir. In a blender add mayo, milk, chopped parsley and chopped green onions--beat until smooth. Pour the molk mixture into the pasta mixture--stir until mixed. Pour the whole mixture into a greased 2 qt. casserole dish. Arrange buttered bread pieces over the top. Bake at 400 degrees for 15 minutes or until hot throughout.

#2452 - Pasta Bean Soup

(by Shirley McNevich)

8oz. Italian sausage (cut into coin shaped pieces, then each piece quartered)
1 onion (chopped)
1 TBSP canola oil
1 - 19oz. can cannellini beans (do NOT drain)
1 - 14oz. can diced Italian tomatoes
1/4 cup chopped parsley
3/4 cup dry small pasta shells
salt and pepper to taste
2 cups water
Parmesan cheese

In a skillet add canola oil, chopped onions, and sausage pieces--cook/stir over medium heat until sausage is browned and onions are caramelized. Add diced tomatoes and water--stir and bring to a boil. Once boiling, add pasta shells and chopped parsley--cook/stir until pasta is tender. Add cannellini beans--cook/stir until beans are hot. Add salt and pepper to your taste--stir. Add Parmesan cheese to your taste--stir.

#2341 - Balsamic Pasta Salad

(by Shirley McNevich)

8oz. small pasta sells (cooked and drained according to box directions)
2 cups frozen peas
1 cup diced celery
1/2 cup chopped red bell peppers
1/4 cup chopped onions
2/3 cup mayo
1 TBSP (or more) balsamic vinegar
1 tsp. dried basil
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper

Cook pasta according to box directions--during the last 3-4 minutes of cooking the pasta, add the frozen peas to the cooking pasta. When pasta is done, drain the pasta/peas. In a bowl add mayo, balsamic vinegar, basil, mustard, salt and pepper--mix with a whisk until well blended. In a separate bowl add the pasta, peas, celery, red bell peppers and onions--toss to mix. Pour the mayo mixture over the pasta mixture--toss to coat. Cover and refrigerate until cold.

#1574 - Overnight Tuna Casserole

(by Shirley McNevich)

2 cups uncooked shell shaped pasta
1 - 10.75oz. can Campbell's cream of potato soup
1 can of milk (use empty soup can to measure)
1 TBSP dried parsley flakes
1 1/2 cups peas/carrot mix (canned or frozen/thawed)
1 - 6.5oz. can albacore tuna (drained and flaked)
3 slices buttered bread (cut into bite sized pieces)

Spray a 2qt. casserole dish with Pam. Spread raw pasta shells on the bottom of the greased casserole dish. In a bowl add potato soup, milk and parsley flakes--stir. Pour soup mixture over the shells. Cover and refrigerate overnight. The next day, uncover the casserole. Thaw peas and carrots if frozen. Spread peas and carrots on top of soup mixture. Flake the tuna on top of the peas and carrots. Use a large spoon to carefully stir the whole mixture. Spread the buttered bread pieces over the top. Bake uncovered at 350 degrees for 30-40 minutes or until hot.

#1358 - Mozzarella Beef

(by Shirley McNevich)

1lb. ground chuck
1 tsp. oregano
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 - 12oz. can Campbell's condensed Italian tomato soup
1 - 19.75oz. can Campbell's cream of mushroom soup
1 1/4 cups water
6oz. (or more) shredded mozzarella cheese
3 cups shell pasta

Cook and drain pasta shells according to box directions--set aside. In a greased skillet over medium heat add ground chuck, chopped onion, salt, pepper, garlic powder, oregano--cook and brown the beef while stirring. When meat is in small pieces and browned add tomato soup, mushroom soup and water--stir. Add 1 cup of the mozzarella cheese--stir. Add drained pasta shells--stir. Grease a 2 qt. baking dish--scoop the whole mixture into the baking dish. Cover the dish and bake at 400 degrees for 20 minutes--remove from oven, top with remaining mozzarella cheese, and return to oven uncovered until cheese melts and mixture is hot.

#369 - Beef and Pasta Casserole

(by Shirley McNevich)

3 cups uncooked medium pasta shells
1 lb. lean ground chuck
1 cup chopped onion
1 cup chopped celery
1 minced garlic clove
1/2 tsp. salt
1 - 14.5oz. can diced tomatoes with juice
1 - 15oz. jar tomato sauce
2 tsp. white sugar
1 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees. Grease an 11 x 7" baking dish. Cook pasta according to package directions until tender, then drain well. In a skillet over medium heat, brown beef with onion and celery. Add garlic and salt and cook 3 more minutes. Stir in the tomatoes, tomato sauce, white sugar and the pasta. Spoon mixture into the prepared baking dish and cover with foil. Bake for 30 to 40 minutes, or until hot and bubbly. Remove foil. Sprinkle with the cheese and bake uncovered for about 5 minutes longer, or until cheese is melted.

#259 - Hoagie Salad

(by Shirley McNevich)

1lb. small or medium pasta shells (cooked according to package directions)
1/2 lb. regular salami, cut into bite sized pieces
1/2 lb. hard salami, cut into bite sized pieces
1/2 lb. sharp cheese, cut into bite sized pieces
1/2 cup chopped onions
1/2 cup chopped green peppers
1 cup chopped olives
1 cup chopped celery
1 cup chopped tomatoes (add them last)
1 - 16oz. bottle Italian dressing

Put all ingredients except tomatoes in a large bowl--mix as you would mix a salad. Pour the bottle of Italian dressing over the top and stir. Refrigerate overnight. When read to serve, add the chopped tomatoes and stir.