Old-World Manicotti

12 large manicotti shells
4 c shredded mozzarella cheese, divided
2 c ricotta cheese
6 tbsp chopped fresh basil (or 2 tbsp dried)
1 (26-oz) jar/can Spaghetti sauce, divided
1/2 c grated Parmesan or Romano cheese

Preheat oven to 350
Spray 13x9 baking dish w/ non-stick cooking spray
Cook pasta according to package instructions (do not over-cook) rinse, and dry pasta on paper towels.

Filling: In medium bowl combine 3 c Mozzarella with ricotta & basil.
Carefully stuff mixture into pasta w/ a small spoon.
pour a small amount of sauce into baking dish and arrange filled pastas in pan. Pour remaining sauce over top of pasta.
Sprinkle with remaining Mozzarella cheese.
Bake for 15 minutes, sprinkle w/ Parmesan bake 10 mins longer.
Serve immediately

Olive Garden - Pasta Roma Soup

      2 (16-ounce) cans garbanzo beans, drained

• 6 slices bacon, cooked, drained, and chopped
• ¹/3 cup olive oil
• ³/4 cup onions, diced
• 1 cup celery, diced
• ¹/4 teaspoon garlic, minced
• 1 cup carrots, julienned
• 1 ¹/2 cups canned tomatoes, drained and diced
• 1 quart chicken broth
• ¹/2 teaspoon black pepper
• ¹/8 teaspoon ground rosemary
• 2 tablespoons fresh parsley, chopped
• ¹/2 cup miniature pasta dry bowties, cooked

Add garbanzo beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve.
 
Heat oil in a Dutch oven.
 
Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat.Add bacon, tomatoes, chicken broth, pepper, and parsley and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately.

Zesty Greek Pasta Salad

3 cups bow tie or rigatoni pasta

3 tablespoon balsamic vinegar

1 tablespoon olive oil

2 tablespoon garlic (chopped)

1 cup Kalamata olives

1 roasted red pepper (diced large)

1 tablespoon fresh oregano (chopped) or 1/2 teaspoon of dried oregano

1/2 teaspoon salt

1 tablespoon of fresh basil (chopped) or 1/2 teaspoon of dried basil

1/2 teaspoon black pepper

1/2 cup feta cheese (cut into square chunks)

1 cup blanched broccoli (optional) 

Cook pasta according to package directions. Rinse, drain and let pasta cool.

Add cooled pasta to large bowl.

Add and mix in balsamic, olive oil, salt, black pepper, and garlic.

Add fresh herbs (or dried) while stirring.

Add olives, red pepper and feta cheese, toss lightly.

Chill (ideally for at least one day.)

Serve cold.