1. Melt 1 tablespoon butter in a small saucepan over low heat. Add breadcrumbs, and toss well. Set aside.
2. Cook pasta according to package directions; drain well. Set aside, and keep warm.
3. Melt remaining 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper. Add ham and cheeses, stirring until cheeses melt.
4. Add cooked pasta to cheese mixture; stir well. Pour into a buttered 2-quart baking dish. Cover and bake at 375 degrees for 25 minutes or until bubbly. Uncover and sprinkle with breadcrumb mixture. Bake 7 additional minutes or until golden.

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
4. Layer as follows:
5. 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
6. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

1. Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick.
2. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce.
3. Stir in cheese and seasonings.
4. Cook noodles.
5. Sauté chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender. Add seasonings.
6. Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese. Freeze.
7. Bake 350 for 50 min, until bubbly.

1. In large saucepan over medium, cook beef until browned, stirring to crumble well. Drain fat and wipe drippings from pan. Return beef to pot and add onions, mushrooms and green pepper. Saute 5 mins and add garlic. Continue cooking until vegetables are tender.
2. Add next 6 ingredients (wine through tomato paste) and stir well. Bring to boil, reduce heat, and simmer 10 mins, stirring occasionally.
3. In medium bowl, combine spinach through egg white.
4. In sprayed 9x13" dish, spread 1/2 cup tomato mixture. Top with 1/3 lasagna noodles, half of ricotta mixture, 2-1/2 cups tomato mixture, and 1/3 cup provolone. Repeat layers. Top with remaining noodles, remaining tomato mixture, and remaining provolone.
5. Cover and bake at 350F for 35 mins. Uncover and bake an additional 10-15 mins. Let stand 10 mins before serving.

1. Remove sausage from casings and scramble fry. Set aside.
2. In a large bowl, beat the eggs lightly, add the remaining filling ingerdients and then the sausage; mix well and set aside.
3. In a large pot saute the chopped onions, add the stewed tomatoes, seasonings, tomatoe paste and about 1/4 cup of water.
4. Simmer covered for 25 minutes until thick. (watch as you may need to add a bit more water). Turn off heat and stir in evaporated milk.
5. Cook manicotti in boiling water, oil and salt for about 6 minutes; just until tender. Drain and rinse with cold water.
6. While manicotti is still warm, fill shells with sausage cheese filling. Do not overstuff of they will break. I also found that keeping my
7. hands wet with cold water help the stuffing process as the filling doesn't stick to your hands.
8. Pour enough sauce to cover the bottom of a large baking dish. Place filled manicotti shells in the dish and top with remaining tomato sauce.
9. Cover with tin foil and bake at 350 degrees for 25 minutes.
10. Sprinkle with remaining mozzarella and parmesan cheese and bake another 8-10 minutes until bubbly and heated through.

Serve 2-3 manicotti per person.

This dish holds well. You can make it a day in advance and keep it in the refirgerator, and pop it in the freezer for up to 3 months.

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions. While pasta is cooking, sauté green pepper and onion in 1 tsp. butter until tender.
3. Combine the crab meat, spices, egg, 2 tbsp. milk, vegetables, and mayonnaise. Spoon mixture into shells.
4. Spray the bottom of a 9 x 13 casserole dish with cooking spray, place stuffed shells in dish in a single layer.
5. Melt 2 tbsp. of butter in saucepan. Over low flame, stir in flour with a wire whisk and gradually add 1-1/2 cups of milk. When sauce is smooth, stir in Parmesan cheese. Drizzle sauce over shells. Sprinkle top with Old Bay seasoning.
6. Bake for 30 minutes or until bubbling.

1. Cook pasta shells according to package directions. Drain and rinse with
2. cold water and drain again.
3. Combine remaining ingredients, except spaghetti sauce, in a large bowl and mix well. Fill each pasta shell with 3 tablespoons of filling. Place in a baking dish and top with spaghetti sauce. Bake at 350 degrees until heated through, about 30 minutes.

Serves:8

To freeze: Freeze before baking. You may freeze individually wrapped shells without sauce, or freeze sauce-topped shells in baking dish.

1. In large skillet, cook beef over medium heat until browned. With slotted spoon, remove from skillet. Add sausage to skillet. Cook, stirring occasionally, 12 to 15 minutes until well browned; remove from heat.
2. Meanwhile, cook cannelloni according to package directions. Preheat oven to 350 degrees. Drain and discard all but 1 tablespoon drippings from skillet. Add onion, red pepper and garlic to drippings from skillet; cook, stirring occasionally, 4 minutes or until soft.
3. Drain cannelloni. Rinse under cold water, drain again. Return beef and sausage to skillet along with 1/2 cup of the sauce, oregano, salt, thyme and pepper. Cook, stirring occasionally, 5 minutes. Remove from heat. Stir in 2/3 cup of the Mozzarella cheese, 1/4 cup of Provolone cheese, Ricotta Ricotta cheese, parsley, Parmesan cheese and egg yolks; mix well. Fill Cannelloni, using a heaping 1/3 cup filling per shell. Spread 1/2 cup of the sauce in bottom of 13 x 9 baking dish. Place Cannelloni in dish. Pour remaining sauce over top.
4. Cover and bake 30 minutes. Remove cover. Sprinkle with remaining 2/3 cup Mozzarella and 1/2 cup Provolone cheeses. Bake uncovered, 15 minutes or until bubbly.

Serves: 6

1. Place penne in 3 quarts of already boiling, unsalted water and cook until tender, 11 to 13 minutes.
2. Meanwhile, heat the oil in an 8-inch or larger nonstick skillet, over low heat. Peel and dice the onion and add it to the skillet.
3. Coarsely chop the bacon, add it to the skillet and cook until the onion is tender and the bacon is not quite crisp, about 3 minutes. While the onion and bacon cook, chop the parsley, if using.
4. Using a slotted spoon, remove bacon and onion to a 3-quart or larger servig bowl. To the bowl add the ricotta, the 1/4 c parmesan cheese, parsley, basil, and hot cooking water from the pasta pot. Stir well
5. and set aside.
6. Drain penne well and pour half immediately into the bowl with the ricotta mixture. Stir well to mix, then add the remaining penne and stir well again. Season with salt and pepper and serve, passing
7. extra Parmesan at the table.

Serves:4-6

1. Heat oil in large nonstick skillet. Add onion; cook until softened, 4
2. minutes. Add mushrooms; cook until liquid evaporates, 5 minutes.
3. Add beef; cook, breaking up clumps, until browned. Add wine; cook until wine evaporates. Add tomatoes with their liquid, water, salt and pepper; simmer uncovered, stirring occasionally until sauce thickens, about 15 minutes.
4. Toss with cooked pasta of choice and serve. Sprinkle with freshly grated parmesan cheese at the table.

1. Cook rotini according to package directions. Drain; set aside.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Add chicken. Cook, stirring frequently, until browned, about 5 to 8 minutes. Add garlic, onions, blackening/cajun spice and ground peppers.
3. Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes.
4. Uncover; stir in Parmesan cheese. Combine sauce with cooked rotini and serve.
5. Stir in cream and let simmer another 2-3 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked rotini and serve immediately.

1. In a large saute pan, heat butter over medium heat until melted. Saute the red peppers and onions until tender, 3-4 minutes.
2. Stir in the Cajun seasoning and heavy cream. Cook until sauce is reduced by half.
3. Meanwhile, in a large pot of boiling salted water, cook angel hair pasta until al dente. Drain, and keep warm.
4. Add the green onions and shrimp to the cream mixture. Cook until shrimp are pink, about 4 minutes. Serve over pasta.

Serves: 4

1. In large saucepan or Dutch oven, cook rotini to desired doneness as
2. directed on package, adding broccoli during last 5 minutes of cooking time.
3. Meanwhile, in medium saucepan, combine sour cream and flour; blend well.
4. Stir in milk. cook over medium heat, stirring constantly, until hot but not boiling. Stir in chicken, basil, mushrooms and 3 tablespoons of the cheese. Cook until thoroughly heated.
5. Drain rotini and broccoli; return to saucepan. Add chicken mixture; toss to coat. Place mixture in serving dish or on serving platter; sprinkle with remaining 1 tablespoon cheese.

1. Thaw shrimp, if frozen. Cut shrimp in half lengthwise, set aside.
2. Cook pasta according to package directions. Drain; keep warm.
3. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in
4. hot oil until onion is tender but not brown.
5. In a small mixing bowl stir together wine, bouillon granules, basil,
6. oregano, cornstarch, and pepper. Add to saucepan. Cook and stir until
7. thickened and bubbly.
8. Add shrimp to wine mixture. Cover and simmer about 2 minutes or until
9. shrimp turn opaque. Stir in tomatoes; heat through.
10. Spoon the shrimp mixture over pasta. Sprinkle with Parmesan cheese and
11. parsley. Toss to mix.

1. Cook the pasta in salted boiling water until al dente. Meanwhile, in a medium saucepan, heat the oil. Add the garlic and chile pepper and cook for just about 1 minute.
2. Add the parsley, clams and wine, and cook over medium heat until the clams open, about 5 minutes.
3. Shake the pan occasionally to ensure even heat distribution. Discard any clams that do not open. Set aside 12 clams for garnish. Remove clams from shells; return to wine sauce.
4. Drain the pasta, reserving a small cup of pasta water. Add the pasta to the clams and mix well, adding a little of the pasta water if the mixture seems dry.

1. Heat oil in a large skillet over medium heat. Saute onion and garlic in oil for 5 minutes.
2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
3. Stir in parsley. Ladle over cooked Penne.