Jules Red-and-White Mostaccioli

1 pound Uncooked mostaccioli or tubular pasta

Alfredo Sauce

1 26- ounce jar meatless spaghetti sauce

3 cups shredded mozzarrella cheese

Preheat oven to 350

Cook pasta according to directions. drain.

Prepare Alfredo Sauce

1/2 cup butter

1 3-ounce package cream cheese

1 pint heavy cream

1 teaspoon garlic powder

1/2 cup grated Parmesean cheese

salt and pepper

Spread thin layer of spaghetti sauce in 9x13 baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce and 1 1/2 cup of cheese. Repeat layering.

Cover with aluminum foil and bake for 30 until bubbily.

Shannons Tort Salad

2 12 oz pkg fresh tortellini
1 8 1/2 oz can Artichoke hearts drained and quartered
1 cup diced tomato
1 cup feta crumbled
1/2 cup black olives
1/2 cup walnuts chopped


Dressing:
1/4 white wine vinegar
1/4 cup green onion chopped
3 med garlic cloves minced
1 Tbs dried basil
1 tsp dill
1/2 cup olive oil

Cook tort, drain, transfer to large bowl
Add all. Whisk dress and pour on top.

(Be forewarned...Sally loves this salad...Krissy thinks its disgusting.)

Anna's pasta salad

1/2-3/4 box of bowtie pasta
1 rotisserie chicken
1/2 sliced/seeded cucumber
1 bunch green onions
3 stalks celery chopped
red grapes (as many as you'd like)
toasted cashews

dressing:
1 bottle Kraft Coleslaw dressing

Hollie's Pasta Salad

1 red bell pepper chopped
1/2lb. mushrooms, sliced
2 jars marinated artichoke hearts, save the marinade for dressing, cut hearts in ¼’s
1 can black olives, chopped
1/2lb thinly sliced pepperoni or salami
1 zucchini sliced
¾ lb feta or goat cheese crumbled
12 oz. multi-colored ro-tel pasta
8 oz. bow tie pasta
8 oz. penne pasta

Mix all chopped ingredients together, except cheese; cook and drain pasta. Don not rinse. Mix with chopped ingredients. Pour dressing over the top. Mix and top with cheese; mix again. I prefer this served room temperature.

DRESSING:

Reserved artichoke marinade
¾ c. olive oil
1/3 cup wine vinegar
1 clove garlic minced
2 tsp. oregano
2 tsp. basil
½ tsp. ground black pepper
1 tsp. salt
½ tsp. dill weed
½ tsp tarragon
1 T. Dijon mustard
1 T. sugar

Mix and shake well.

If you have left over’s and it needs more flavoring the next day, we like it with blue cheese vinaigrette poured on it.