Bacon and Parmesan Pasta (aka Pasta Carbonora)

1 lb bacon (2-3 pkgs bacon bits)

1 pkg penne pasta
1 c heavy whipping cream
8 oz pkg cream cheese
1/2 c parmesan
2 eggs
Crushed red pepper flakes, to taste
Cook pasta according to package directions.  Meanwhile, start the sauce.  Now, you’ll wanna add a cup of heavy cream and the package of cream cheese to a saucepan and heat on low.  Once the cream cheese is nice and smooth, remove from heat.  Now add these guys… Two eggs and 1/2 cup of the shredded parmesan   Mix well.  If you’re freakin’ out about the eggs not being cooked, don’t.  The heat from the pasta will cook ‘em right up!  You’ll wanna fry up some bacon, and chop it all up.  Drain pasta and return to pot.  Now add the sauce mix and chopped bacon.  Mix well to coat.

I took this to our sunday dinner with the in-laws and neighbors.  I pre-made the sauce, pre-cooked the pasta.  I re-heated the sauce as the pasta reheated.  This was very good.  Almost as good as the pasta carbonora we had in Italy 25 yrs ago.  It re-heated well, is filing enough you could serve as a "light" dinner w/a salad.

Easy Stuffed Shells

Ok, so college football (Gig'em Aggies) was about to start and we still needed dinner!  I was really craving Pasta with Vodka Sauce and remembered I had saved this from Pocket Change Gourmet (thanks Liz and Doug).  After doctoring a jar of Ragu with heavy cream (ok, so I cheated - an experiment that worked!).  A new hit was created!  We will definitely have this again (I will try and freeze a few and see if the cream separates). 

1 box of Jumbo Pasta Shells

1 jar of Spaghetti Sauce

30-36 meatballs, thawed

2 c shredded mozzarella cheese

Cook shells according to directions on box.  Drain and rinse with cold water.  Place 1/2 cup sauce to a greased 13x9 baking dish.  Add a pinch of cheese to each shell.  Then add a meatball.  Add remaining sauce.  Sprinkle on remaining cheese.  Cover and bake at 350 for about 35 minutes.  Uncover and continue baking for 5-10 minutes or until cheese is melted. 

Mostaccioli with Sausage

1 lb Italian sausage rope (we used polish sausage)
1 c water
1 green pepper, sliced (I used frozen veggie mix)
1 med onion, sliced (I used frozen veggie mix)
1 box mostaccioli noodles (we used penne)
2 cans spaghetti sauce
1 lb Shredded Mozzarella Cheese
Parmesan cheese to sprinkle on top

Boil pot of water for cooking the noodles. Brown sausage, peppers, and onion in a different large pot. Stir in sauce and water on top of mixture and bring to boil. Reduce heat and simmer for 10 min. Cook noodles al dente and drain. Spread 1/2 of meat sauce into 9x13 pan. Top with 1/2 of cooked noodles and cover with 1/2 of the cheeses. Repeat another layer of each. (Cover and label for freezer meals from here) OR bake at 350 for 30 minutes. Freezer Meal Cooking: Thaw in fridge completely. Bake covered for 30 minutes. Uncover and bake an additional 20 minutes until hot and bubbly and cheese has melted on top.

Ok we made a few modification to this recipe.  We used a frozen mixed veggie mix (carrots, peas, corn, green beans) and used polish sausage instead of italian (plans for the leftover polish sausage).  This looked (and tasted very good and hearty), by adding the mixed veggies it becomes a dish meal.

Tuscan Chicken and Gravy

3 - 4 blsl chicken breast
1 TBS oil
2 cans Chicken Gravy
1 can Italian tomatoes
¼ tsp garlic powder
2 TBS Parmesan cheese
Pasta

Coat chicken with flour. Heat oil in skillet, add chicken and cook until browned. Remove chicken and keep warm. Add gravy, tomatoes and garlic powder to skillet. Heat to a boil. Cook over low heat 5 min. Stir in cheese. Serve over chicken. Serves 4.

I have had this for years.  If you have cooked frozen chicken it makes for a quick dinner.  Is also good to take to someone for a meal.