Spaghetti Carbonara

Found in All Recipes 30 Minute Meals Summer 2026 issue here

4 eggs, lightly beaten
1/2 cup grated Pecorino Romano cheese (2 ounces), plus more for garnish (sub Parmesan)
6 ounces pancetta, finely diced (traditional use guanciale, basic use bacon)
12 ounces spaghetti
cracked black pepper, for garnish

Whisk together eggs and Pecorino Romano in a medium bowl.
Cook pancetta in a large skillet over medium heat, stirring often, until evenly browned, about 10 minutes.
 

Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions, reserving 2⁄3 cup pasta cooking water. Drain; add spaghetti to pancetta in skillet. Remove skillet from heat.

Stir 1⁄4 cup pasta water into egg mixture to temper eggs. Add egg mixture to spaghetti in skillet; stir constantly, adding enough pasta cooking water to reach desired consistency, until spaghetti is coated and eggs are just set but not curdled. Garnish with black pepper and/or additional Pecorino Romano.

Note: Guanciale is the traditional cured pork choice for carbonara. It has a high fat-to-meat ratio, which contributes to a silky end product. But it can be hard to find and expensive. So use pancetta instead. Bacon can be used in a pinch, too. 

Pecorino Romano is aged sheep’s-milk cheese with a sharp and salty flavor. For the best texture, grate your own. But you can substitute Parmesan, no problem. 

 

Sheet Pan Creole Shrimp Penne

Found in SL March 2026 issue here. I think this recipe would also be good with okra added to the pan.

 

3 pints cherry tomatoes
4 garlic cloves, thinly sliced (about 1 1/2 Tbsp.)
1 tsp. kosher salt
1/2 tsp. granulated sugar
1/2 tsp. crushed red pepper
1/4 cup olive oil, divided
1 lb. raw jumbo shrimp, peeled, deveined, and patted dry
1 Tbsp. Creole seasoning (such as Tony Chachere’s)
1 tsp. paprika
3 (7-oz.) pkg. precooked penne pasta (such as Barilla Ready Pasta)
2 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish

Preheat oven to 350°F with rack in upper third position. Toss together tomatoes, garlic, salt, sugar, crushed red pepper, and 3 tablespoons oil on a large rimmed baking sheet. Bake until tomatoes are shriveled, 30 to 35 minutes. Meanwhile, toss together shrimp, Creole seasoning, paprika, and remaining 1 tablespoon oil in a medium bowl.

Remove baking sheet from oven. Increase oven temperature to broil, and preheat 5 minutes. Push tomatoes to 1 side of pan; arrange shrimp in a single layer on other side. Broil until shrimp are opaque, 3 to 5 minutes.

Heat pasta according to package directions. Add pasta and parsley to tomato-and-shrimp mixture on pan; toss well to combine and help tomatoes release their juices. Garnish with more parsley. 

Lemon Pepper Shrimp Scampi

Found in Southern Living Jan/Feb 2023 here

1 lb. uncooked spaghetti
1 1/2 lb. jumbo peeled, deveined raw shrimp, tails removed
2 tsp. kosher salt, divided, plus more for salting water
1 tsp. black pepper, divided, plus more for serving
4 Tbsp. extra-virgin olive oil
6 Tbsp. unsalted butter
1 large shallot, finely chopped (about 1/3 cup)
6 garlic cloves, thinly sliced (about 3 Tbsp.)
1 cup dry white wine (such as Pinot Grigio)
1/2 cup chopped fresh flat-leaf parsley (from 1 bunch), plus more for garnish
2 tsp. grated lemon zest plus 4 Tbsp. fresh juice (from 2 lemons)
Grated Parmesan cheese, for serving
Lemon wedges, for serving

Bring a large pot of salted water to a boil over high. Add spaghetti; cook until al dente, 7 to 8 minutes. Reserve 1 cup cooking water; drain pasta, and transfer to a large bowl.

Pat shrimp dry with a paper towel; sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium-high. Add half of the shrimp; cook, undisturbed, until browned on 1 side, 2 to 3 minutes. Stir shrimp, and transfer to a plate. Repeat with remaining oil and shrimp.

Add 4 tablespoons of the butter to drippings in skillet; add shallot, garlic, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium-high, stirring often, until shallots are just tender, about 3 minutes. Stir in wine, scraping up any browned bits from bottom of pan; cook, undisturbed, until reduced by half, 2 to 3 minutes. Reduce heat to medium, and add cooked shrimp (and any accumulated juices), parsley, lemon zest and juice, cooked spaghetti, reserved 1 cup cooking water, and remaining 2 tablespoons butter. Cook over medium, tossing together until sauce becomes glossy and coats noodles evenly, 2 to 3 minutes.

Remove from heat; top with grated cheese and more black pepper. Garnish with parsley, and serve with lemon wedges. 

 

Lemon Ricotta Pasta with Peas & Prosciutto

Found in Pioneer Woman magazine Spring 2026

 

1# radiatore or other short pasta

3/4 cup frozen peas

3 tbsp olive oil

4 oz prosciutto (6-8 thin slices)

4 garlic cloves, minced

1 1/4 cups whole milk ricotta cheese

3/4 cup grated parmesan cheese (3oz)

2 lemons, zest and juice

1/4 tsp black pepper

1/4 cup torn fresh basil leaves

 

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the peas during the last minute of cooking. Reserve 1 cup cooking water, then drain. Reserve the pot.

Heat olive oil in a large skillet over medium heat. Working in batches if necessary, cook the prosciutto until golden and crisp, about 30 seconds per side. 

Transfer the prosciutto to a plate and let cool slightly, then tear into pieces.

Add the garlic to the drippings in the skillet and cook until fragrant, about 1 minute. Remove from the heat and whisk in the ricotta, parmesan, zest, juice, pepper, and 3/4 cup of the reserved cooking water until smooth and creamy.

Add the pasta and peas to the skillet and toss to coat, adding more cooking water as needed to loosen the sauce. Add the prosciutto and toss to combine. Top with the basil and a sprinkle of parmesan and season with pepper. 

Spaghetti Veggie Casserole

3 tbsp salted butter

1# spaghetti, broken into 2" pieces (instead of breaking, I recommend cooking the using a knife to chop it)

1 green bell pepper, diced

1/2 yellow onion, diced

8oz cremini mushrooms, trimmed and quartered

1 medium zucchini, cut into 1/2" pieces

1 1/2 tsp fresh thyme

3 garlic cloves, minced

1 pint cherry tomatoes

3 c loosely packed baby spinach

1/2 c dry sherry

1/2 c heavy cream

2 10oz cans cream of mushroom soup

1 4oz jar diced pimentos, drained

1 1/2 c grated sharp cheddar cheese (6oz)

1 1/2 c grated fontina cheese (6oz)

1 tsp seasoned salt

1/4 tsp cayenne pepper

2 c vegetable broth

 

Preheat oven to 350°. Butter a 9x13" baking dish.

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Drain and set aside in a large bowl.

Melt the butter in a large skillet over medium high heat. Add the bell pepper and onion and cook, stirring, until beginning to soften, 2-3 minutes. 

Add the mushrooms, zucchini, and thyme and continue to cook until the vegetables are tender and just beginning to brown, about 5 minutes. 

Reduce the heat to med low and add the garlic and cherry tomatoes. Cook, stirring occasionally, until the tomatoes burst and turn jammy, 5-6 minutes. 

Add spinach and stir just until wilted. Transfer the vegetables to the bowl of spaghetti.

Add the sherry to the drippings in the skillet. Bring to a simmer over medium heat and cook, scraping up any browned bits, about 30 seconds. Add the heavy cream and simmer for another 30 seconds. Pour into the bowl with the spaghetti and vegetables. Add the cream of mushroom soup, pimentos, 1 cup cheddar and 1 cup fontina, seasoned salt, cayenne pepper, and vegetable broth. Stir until well combined.

Transfer the spaghetti mixture to the prepared baking dish and top with the remaining 1/2 cup cheddar and 1/2 cup fontina. Bake until golden brown and bubbly, 40-45 minutes. Let sit 10-15 minutes before serving. 

Southern Shrimp Pasta Salad

Found in SL April 2023 issue here

 

Ice
3 Tbsp., plus 1/4 tsp. kosher salt, divided
12 oz. uncooked orecchiette pasta
3 Tbsp., plus 3/4 tsp. lower-sodium Old Bay seasoning, divided
1 lb. medium-size raw shrimp, peeled and deveined
1/4 cup fresh lemon juice (from 2 lemons)
1 Tbsp. coarse-grained Dijon mustard
1 Tbsp. honey
1 cup extra-virgin olive oil
1 tsp. minced garlic (from 2 garlic cloves)
1/2 tsp. crushed red pepper
1/4 tsp. black pepper
2 cups fresh sugar snap peas, sliced
2 medium shallots, thinly sliced (about 1/2 cup)
1/2 cup thinly sliced celery (from 2 stalks)
1 cup roughly chopped fresh dill
1/2 cup roughly chopped fresh flat-leaf parsley

Fill a large bowl with ice and water; set aside. Bring 12 cups water and 3 tablespoons of the salt to a boil in a large stockpot over medium-high. Add orecchiette pasta, and cook, stirring occasionally, until al dente, about 12 minutes. Using a spider skimmer or slotted spoon, transfer pasta from boiling water to a paper towel-lined baking sheet; let cool completely, about 10 minutes. Do not remove boiling water from heat.

Add 3 tablespoons of the Old Bay seasoning to boiling water, and boil 2 minutes. Add shrimp. Let cook until just pink and just cooked through, about 2 minutes; drain. Immediately transfer shrimp to ice water; let shrimp cool completely, about 7 minutes.

Meanwhile, whisk together lemon juice, Dijon mustard, and honey in a medium bowl. Gradually whisk in oil until smooth and combined. Whisk in minced garlic, crushed red pepper, black pepper, and remaining 1/4 teaspoon salt and 3/4 teaspoon Old Bay seasoning until combined.
 

Place pasta, shrimp, sugar snap peas, shallots, celery, dill, and parsley in a large bowl; add vinaigrette, and toss until well coated. Serve, or cover and store in refrigerator up to 24 hours.

Lemon Pepper Shrimp Scampi

Found on Southern Living here

1# uncooked spaghetti
1 1/2 # jumbo peeled, deveined raw shrimp, tails removed
2 tsp kosher salt, divided, plus more for salting water
1 tsp black pepper, divided, plus more for serving
4 Tbsp extra-virgin olive oil
6 Tbsp unsalted butter
1 large shallot, finely chopped (about 1/3 cup)
6 garlic cloves, thinly sliced (about 3 Tbsp.)
1 cup dry white wine (such as Pinot Grigio)
1/2 cup chopped fresh flat-leaf parsley (from 1 bunch), plus more for garnish
2 tsp grated lemon zest plus 4 Tbsp. fresh juice (from 2 lemons)
Grated Parmesan cheese, for serving
Lemon wedges, for serving

Bring a large pot of salted water to a boil over high. Add spaghetti; cook until al dente, 7 to 8 minutes. Reserve 1 cup cooking water; drain pasta, and transfer to a large bowl.

Pat shrimp dry with a paper towel; sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium-high. Add half of the shrimp; cook, undisturbed, until browned on 1 side, 2 to 3 minutes. Stir shrimp, and transfer to a plate. Repeat with remaining oil and shrimp.

Add 4 tablespoons of the butter to drippings in skillet; add shallot, garlic, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium-high, stirring often, until shallots are just tender, about 3 minutes. Stir in wine, scraping up any browned bits from bottom of pan; cook, undisturbed, until reduced by half, 2 to 3 minutes. Reduce heat to medium, and add cooked shrimp (and any accumulated juices), parsley, lemon zest and juice, cooked spaghetti, reserved 1 cup cooking water, and remaining 2 tablespoons butter. Cook over medium, tossing together until sauce becomes glossy and coats noodles evenly, 2 to 3 minutes.

Remove from heat; top with grated cheese and more black pepper. Garnish with parsley, and serve with lemon wedges.  

Lemon Chicken Pasta

Found on SL website here

 

1 16oz pkg. uncooked linguine
1/4 cup all-purpose flour
1 3/4 tsp kosher salt
1 cup panko 
1 tsp dried Italian seasoning
1/4 tsp black pepper
2 tsp lemon zest, plus 1/4 cup juice (from 2 lemons), divided
1 large egg, beaten
3 10oz each boneless skinless chicken breasts, cut in half horizontally into cutlets
7 Tbsp olive oil, divided
2 6 oz zucchini, cut into 1/4-in.-thick rounds (about 2 1/2 cups), divided
2 Tbsp unsalted butter
1 large garlic clove, finely chopped (1 1/2 tsp.)
1/4 tsp onion powder
2 cups heavy whipping cream
4 oz. Parmesan cheese, grated (about 1 cup)

Bring a large pot of salted water to a boil over high. Add linguine; cook until al dente, about 7 minutes. Reserve 1/2 cup of the cooking water; drain linguine in a colander, and set aside until ready to use.

While linguine cooks, stir together flour and 1/4 teaspoon of the salt in a shallow bowl. Stir together panko, Italian seasoning, black pepper, 1 teaspoon of the lemon zest, and 1 teaspoon of the salt in a separate shallow bowl. Place egg in a third shallow bowl.
 

Working with 1 piece of chicken at a time, dredge chicken in flour, and shake off excess. Dip in beaten egg, letting excess drip off; dredge in panko mixture to coat, pressing to adhere, as needed. Set chicken aside on a plate. Repeat process with remaining pieces of chicken, flour, egg, and panko mixture. (Discard any remaining flour, egg, and panko mixture.)

Heat 1 tablespoon of the oil in a large skillet over medium-high until shimmering. Add half of the zucchini evenly spaced in skillet, pressing slightly so surface makes contact with skillet. Cook, undisturbed, until browned in spots, about 1 minute. Flip, and cook on other side, 1 minute. Transfer to a plate, and set aside. Repeat process with remaining zucchini. Wipe skillet clean.

Heat 3 tablespoons of the oil in skillet over medium-high until shimmering. Add 3 pieces of  chicken, and cook, turning once, until golden brown on both sides and a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 10 minutes. Transfer chicken to a plate; wipe skillet clean. Repeat process with remaining 3 tablespoons oil and remaining 3 pieces chicken; set aside, and keep warm.

Add butter to large pot used to cook pasta, and melt over medium-high. Add garlic and onion powder, and cook until fragrant, about 1 minute.

Stir in whipping cream, 1/2 cup reserved cooking water, and remaining 1/2 teaspoon salt; bring to a simmer over medium, stirring often.

Reduce heat to low, and slowly add lemon juice while whisking vigorously, 30 to 45 seconds. Add Parmesan, and cook, whisking constantly, until Parmesan melts and sauce is thick, 2 to 5 minutes.

Add linguine, zucchini, and remaining 1 teaspoon lemon zest to pot, and toss to mix evenly.

Slice chicken; divide linguine mixture evenly among bowls, and top evenly with chicken. Garnish with parsley and lemon slices.

BLT Pasta Salad

Found in SL Aug 2023 here

1 Tbsp garlic-and-herb butter (such as Kerrygold)
1/2 cup panko breadcrumbs
1 cup mayonnaise
1/3 cup whole buttermilk
1 1-oz envelope ranch dressing mix
4 tsp. Dijon mustard
1 16-oz pkg. farfalle pasta, cooked al dente and cooled
1/2 cup thinly sliced scallions, plus more for garnish
2 1/2 cups thinly sliced romaine lettuce (from 1 romaine heart)
1 lb. thick-cut bacon, cooked and chopped
2 cups assorted grape tomatoes, halved

Heat butter in a small skillet over medium until melted and bubbly. Add panko, and cook, stirring often, until toasted, 3 to 5 minutes. Transfer to a small bowl, and set aside.
Whisk together mayonnaise, buttermilk, ranch dressing mix, and Dijon mustard in a large bowl.
Add cooked pasta, scallions, lettuce, bacon, and tomatoes; toss gently until combined and coated with dressing. Sprinkle with toasted panko and additional sliced scallions just before serving. 

 

Crispy Ham Carbonara with Peas

Found in SL March 2024 issue here 

3 oz Parmigiano-Reggiano cheese, grated (about 3/4 cup), plus more for garnish
3 oz pecorino Romano cheese, grated (about 3/4 cup)
7 large egg yolks
1/2 tsp black pepper
1# spaghetti
2 tbsp olive oil
8 oz. leftover Honey-Glazed Ham, diced (about 1 1/2 cups)
1 cup fresh or frozen sweet peas
1 medium shallot, thinly sliced (about 1/3 cup)
2 tsp finely chopped garlic (from 2 cloves)
1/2 cup chopped fresh mixed tender herbs (such as basil, tarragon, and/or chives), plus leaves for garnish

Bring a medium pot of salted water to a boil over high. Whisk together cheeses, egg yolks, and pepper in a medium bowl until combined; set aside.

Add pasta to boiling water; cook, stirring occasionally, until pasta is cooked according to package directions for al dente, 7 to 8 minutes. Drain pasta in a colander over a bowl, reserving 1 cup of the cooking water. Return drained pasta to pot, and let cool 3 minutes.

While pasta cooks, heat oil in a large nonstick skillet over medium-high. Add ham; cook, stirring every 2 minutes, until browned, about 6 minutes. Add peas, shallot, and garlic; cook, stirring occasionally, until peas are just tender, about 2 minutes. Remove from heat.

Ladle 1/3 cup of the reserved cooking water into egg mixture; whisk until blended. Whisk in another 1/3 cup cooking water to loosen the egg mixture. Quickly and gently toss egg mixture into cooked pasta so eggs don’t scramble. Continue tossing gently until cheeses are melted and a creamy sauce forms and coats pasta, about 1 minute. Add chopped fresh herbs and ham mixture; toss gently to combine.

Divide pasta mixture among 4 plates. Garnish with additional herb leaves and grated cheese. 

 

Creamy Shrimp Scampi

Original recipe here.

16 ounce package linguine pasta
8 tablespoons butter
4 cloves garlic, minced
2 pounds jumbo shrimp, peeled and deveined
4 tablespoons 

2 cups frozen peas
4 teaspoons lemon juice, or to taste
1 cup half-and-half
½ cup finely shredded Parmesan cheese
4 tablespoons chopped fresh parsley, or to taste

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Add peas for last 2 minutes.

While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.

Drain linguine/peas and divide noodles between 4 bowls. Serve shrimp mixture on top and garnish with parsley.  

Cavatappi with Bacon and Roasted Broccoli

Recipe found on Hip Foodie Mom.

1 pound Cavatappi or any pasta
2 tablespoons olive oil extra virgin; split
1 small head of broccoli cut into bite sized florets
kosher salt and pepper
6 to 8 slices thick cut bacon cut into small chunks or cubes
1 small onion diced
2 cloves garlic minced
1 teaspoon dried oregano
1/2 cup chicken stock
1 teaspoon red chili pepper flakes
parmesan cheese freshly grated for garnish

Preheat your oven to 400 degrees.
Bring a large pot of salted water to a boil over high heat and cook pasta to al dente. When finished, reserve one cup of the pasta water. Drain the rest and set the pasta aside.
Arrange the broccoli florets on a lined baking sheet and drizzle with one tablespoon of olive oil and season with salt and pepper. Roast in the oven for 15 to 18 minutes.
Using a large sauté pan or skillet, heat the bacon pieces over medium high heat and cook until browned and crispy. When finished, remove from the pan and onto a paper towel lined plate.
Without wiping out the pan, add in the onions and cook for a few minutes or until tender. Add the garlic and cook for a minute longer. Season with the dried oregano and mix together. Add in the chicken stock and stir together, mixing up the browned bits from the bottom of the pan and cook for about 4 or 5 minutes, or until the liquid has reduced a bit.
Add in the cooked pasta, the bacon and the roasted broccoli and mix together until all of the pasta is coated with the sauce. Add some of the reserved pasta water if you need it to loosen the pasta and create more sauce. Season with the red chili pepper flakes and drizzle with the remaining tablespoon of olive oil and toss together one more time. To serve: garnish with freshly grated parmesan cheese and enjoy! 

Red Lobster Parmesan Crusted Tilapia/Fish

Recipe found here.

 

4 5-6oz each Tilapia Fillets
Non-stick Cooking Spray
1/2 pound Linguini
Freshly shredded Parmesan Cheese to serve

Parmesan Crust
1/2 cup Panko Bread Crumbs
1/2 cup freshly shredded Parmesan Cheese

Parmesan Base
1/2 cup freshly shredded Parmesan Cheese
1 tablespoon Parsley dried
10 ounces Alfredo Sauce, store bought or homemade 

Parmesan Cream Sauce
2 tablespoons chopped fresh Basil
1/4 cup Chablis or Chardonnay Wine
1/4 cup Half and Half

Preheat oven to 425°F.
Prepare pasta according to package directions. Drain. Set aside.
Spray a 9 X 13-inch baking dish with non-stick cooking spray.
Place tilapia fillets in the dish. Set aside.

Parmesan Crust
In a small bowl, add panko bread crumbs and 1/2 cup Parmesan cheese Mix well. Set aside.

Parmesan Base
To a medium bowl add 1/2 cup Parmesan cheese, parsley and prepared Alfredo sauce. Stir to mix well.
Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce).
Brush removed 1/2 cup onto tilapia, making a thick, even covering on the fish.
Evenly sprinkle Parmesan crust mixture over the top of the fish.

Cook
Place dish on the top shelf of the preheated oven. Bake 15-20 minutes or until fish reaches 140-150°F and the crust is golden brown.

Parmesan Cream Sauce (Prepare while fish is baking)
Place reserved Parmesan base in a medium sauce pan.
Add basil, wine and Half and Half.
Place pan over medium heat and cook, stirring often, until sauce is simmering.
Toss the Parmesan cream sauce and the prepared linguini together in a large bowl.

Serving
Place 1 tilapia filet on each serving plate.
Spoon a helping of linguini beside it.
Sprinkle with additional Parmesan cheese, if desired.

Fazoli's Baked Spaghetti

This recipe was sooo good. We did make a few adjustments using meatballs and doubling it into 2 9x13 pans.

1# spaghetti, angel hair, etc
1# ground beef (we used frozen meatballs)
1 medium onion, peeled and chopped
24 oz spaghetti sauce
1/2 tsp seasoned salt

1 tsp red pepper
2 eggs beaten
1/2 cup grated Parmesan cheese plus extra Parm to serve
5 tbsp butter, melted
2 cups (16 oz) shredded mozzarella cheese 

Preheat oven to 350°F.
Prepare pasta according to package directions. Drain. Set aside.
Place beef/meatballs and onion in a large skillet. Place over medium heat and cook until meat is no longer pink, breaking up meat with a wooden spoon. (don't break the meatballs!!)
Remove from heat and drain grease from skillet.
Add spaghetti sauce and seasoned salt; mix and set aside.
In a large bowl, add eggs, Parmesan cheese and butter. Whisk to mix well.
Add prepared spaghetti to egg mixture. Toss to coat.
Place 1/2 of the spaghetti mixture in a greased 9x13 baking dish. (if you double, put 1/4 in bottom of both pans)
Top with 1/2 of the meat sauce. (1/4 if you double)
Top that with 1/2 of the mozzarella cheese. (1/4 if you double)
Repeat layers - spaghetti, meat sauce, mozzarella cheese.
Cover and place in preheated oven. Bake for 40 minutes.
Uncover, place back in oven and bake 20 - 25 minutes longer or until cheese is melted and bubbling.

Fried Ravioli

 Found the recipe, tried it, oh my! A permanent for us now. We made 4x the recipe and it fed 5 easily. Add a salad and it would be a great meal. We also added extra parmesan to the breading mix and afterward.

1 package (9 ounces) refrigerated cheese ravioli
1 large egg
1 cup seasoned bread crumbs
1/4 cup shredded Parmesan cheese
1-1/2 teaspoons dried basil
1/2 cup canola oil
Additional shredded Parmesan cheese, optional
1 cup marinara sauce or meatless spaghetti sauce, warmed

Cook ravioli according to package directions; drain and pat dry. In a shallow bowl, lightly beat egg. In another shallow bowl, combine bread crumbs, Parmesan cheese and basil. Dip ravioli in egg, then in bread crumb mixture.
In a large skillet or deep-fat fryer, heat 1/4 cup oil over medium heat. Fry ravioli in batches for 30-60 seconds on each side or until golden brown and crispy; drain on paper towels. Halfway through frying, replace oil; wipe skillet with paper towels if necessary.
Sprinkle with additional cheese if desired. Serve with marinara sauce.

Caesar Pasta Salad CBM

I saw this recipe on Crazy Busy Mama and it looked so delicious. Still need to make it.

 

6 cups Romaine Lettuce one head of lettuce Chopped
16 oz Rotini Pasta
3 cups Croutons can use desired amount
1/2 cup chopped Bacon approximately 8 pieces
1 1/2 tbsp olive oil (I use and love Infused Persian Lime)
12 oz chicken breasts approximately 2 chicken breasts chopped
1 tbsp garlic & herb seasoning I use Kinders
1 cup Parmesan cheese shredded
3/4 cups Ranch Dressing feel free to adjust to your desired amount
3/4 cups Caesar Dressing feel free to adjust to your desired amount
1/2 tbsp Salad Supreme Seasoning

 

1.In a medium skillet add oil in pan heat until sizzles

2. Add 2 chopped into cubes chicken breasts
3. Add 1 tbsp of Kinders no salt garlic & herb seasoning
4. Cook 6-7 mins until chicken is done, chop chicken
5. In a medium skillet place chopped bacon, cook bacon until crispy. Once crispy take out of skillet

    and place on paper towel to soak up excess grease
6. As that is cooking, bring water to a rolling boil and cook rotini pasta; drain; rinse with cold water.
7. Chop up a head of romaine lettuce
8. Grab a large bowl preferably one with lid and pour fully cooked and drained pasta in large bowl, 

    add chopped lettuce, cooked and seasoned chicken, chopped and cooked bacon.
9. Add 3/4 cups of each dressing (could start with 1/2 cup of each and add to desired amount)
10. Add salad supreme seasoning to top then pour on croutons and mix real well
11. Add shredded Parmesan cheese
12. Mix and serve immediately or refrigerate for 30 mins and serve.
Best if eaten the day you make as the lettuce starts to wilt and croutons lose crunch longer it sets.

Italian Pasta Salad

This recipe came from here. I saw another recipe that gave me alternatives for ingredients but these are pretty classic. Minus the olives because my crew does not like them.

 

Pasta Salad
16 oz medium pasta (rotini, bowtie, elbow, radiatore, shells)
½ cup cherry tomatoes, halved
4 oz cheddar cheese, cubed (about ½ cup) (mozzarella, monterey jack)
3 ½ oz pepperoni, quartered
2 tbsp sun-dried tomatoes, chopped
2 tbsp Parmesan, finely grated

(other options: bell pepper, cucumber, olives, broccoli florets, fresh herbs

Italian Pasta Salad Dressing (this can be cut in half)
½ tbsp garlic powder
½ tbsp onion powder
1 tbsp dried oregano
½ tbsp dried parsley
1 tsp salt
½ tsp black pepper
¼ tsp dried thyme
½ tsp dried basil
2 tbsp water
1 cup vinegar (any flavor works well)

1½ cups olive oil

 

Instructions for salad and dressing:
Prepare the pasta al dente according to package directions. Drain and rinse briefly with cool water.
Prepare the Italian salad dressing according to the directions below.
Meanwhile, prepare the olives, tomatoes, cheese, cucumbers, pepperoni, sun-dried tomatoes and parmesan for the pasta salad.

Combine the cooked pasta with the remaining ingredients in a large bowl and mix well. Store in the refrigerator until ready to serve, although this salad will be fine if it’s left outside at a picnic. This salad can be prepared earlier in the day or the day before.
 

Instructions for Italian Dressing
Combine everything above in a jar or container capable of holding at least 2 ½ cups. Cover and shake well. The recipe makes just a scant two cups of dressing. Use ¼ cup of dressing for this pasta salad.

Suddenly Salad Bacon Ranch

The original recipe can be found here. 

Doubling as usual for a clan of six. I will likely change this up when I find a recipe for the ranch.

Serves 4 as is

2 c uncooked small shell pasta

1 carrot, shredded
1 c frozen peas, thawed
3/4 c mayonnaise, *do not sub miracle whip
1/2 pkg hidden valley ranch dressing mix (only use half of the packet)

1/4 c real bacon bits
1/2 tsp onion powder

In large bowl mix mayo, half of the packet of dressing mix, carrots, bacon bits and onion powder. (Don't add the peas yet.) Chill while making the rest.

Cook pasta according to package directions using the shortest time.

Drain and cool. Fold pasta into mayo mixture well. Fold in peas last, carefully so that you don't smoosh them.

Chill for several hours. Serve chilled or room temp.
Garnish top with a bit more bacon bits if you'd like.

PW Macaroni & Cheese

PW's original recipe is here. We just don't really mess with mac n' cheese.

4 cups dried macaroni
1 whole egg, beaten
4 tbsp butter
¼ cup all-purpose flour
2½ cups whole milk
2 tsp (heaping) dry mustard
1 pound cheddar cheese, grated
½ tsp salt, more to taste
½ tsp seasoned salt, more to taste
½ tsp ground black pepper

Cook macaroni until slightly firm. Drain and set aside.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take ¼ cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake on 350° for 20-25 minutes or until bubbly and golden on top.

Macaroni and Cheese

We're hoping this one is good. We've never attempted homemade mac n cheese and look forward to one made without powder. This is a Southern Living recipe from their Facebook page.

1 quart milk
6 tbsp butter, cut into pieces
6 tbsp flour
8oz shredded extra sharp cheddar cheese
8oz shredded monterey jack cheese
1/2 tsp ground black pepper
salt to taste
1 pound cavatappi pasta (or elbow)

Bring salt and water to a boil in a large covered dutch oven over high heat. Meanwhile heat milk in a pan. While milk is heating, melt butter in a 12" cast iron skillet over a medium heat. Reduce heat to medium-low; add flour and cook while whisking constantly, 2 minutes. Gradually whisk in hot milk. Increase heat to medium-high and bring to a low boil, whisking often. Add pasta to boiling water and cook 8 minutes. Continue to cook sauce, whisking often, for 6 minutes. Remove from heat and whisk in cheese, 1-1/2 tsp salt, 1/2 tsp pepper. Drain pasta and it to the cheese sauce stirring it all together. It's ready to eat.
Unless you want to mix it with crab and lobster and shrimp. Mmmm