Baked Penne with Roasted Vegetables
Recipe courtesy Giada De Laurentiis of the Food Network

This is one of my favorite pasta dinners! It is soo good!

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Fiesta Taco Lasagna
from Southern Living

Prep: 15 min., Cook: 15 min., Bake: 45 min., Stand: 5 min. No-boil lasagna noodles make this dish easy to assemble.

1 pound lean ground beef
1 (1.25-ounce) package taco seasoning
1 (11-ounce) can yellow corn with red and green peppers, drained
1/2 cup water
1 (8-ounce) container soft onion-and-chive cream cheese
2 cups (8 ounces) shredded Cheddar-Monterey Jack cheese blend, divided
4 1/2 cups salsa
9 no-boil lasagna noodles
Toppings: sour cream, chopped fresh cilantro

Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet. Stir in taco seasoning, corn, and 1/2 cup water. Cook, uncovered, stirring occasionally, 5 minutes or until thickened. Add cream cheese, stirring until melted. Remove from heat, and stir in 1 cup Cheddar-Monterey Jack cheese.
Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish. Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), 2 cups ground beef mixture, and 3/4 cup salsa. Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and 3/4 cup salsa. Top with remaining 3 noodles and 2 cups salsa, covering noodles completely. Sprinkle evenly with remaining 1 cup Cheddar-Monterey Jack cheese.
Bake, covered, at 375° for 30 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and edges are lightly browned. Let stand 5 minutes. Serve with desired toppings.

Yield
Makes 9 servings

Mocha-Pecan Mud Pie
from Southern Living

Prep: 15 min.; Bake: 10 min.; Freeze: 8 hrs., 10 min.

1/2 cup chopped pecans
Vegetable cooking spray
1 teaspoon sugar
1 pint light coffee ice cream, softened
1 pint light chocolate ice cream, softened
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
1 (6-ounce) ready-made chocolate crumb piecrust
2 tablespoons light chocolate syrup

Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.

Yield
Makes 9 servings

Chicken-And-Wild Rice Casserole
from Southern Living

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
2 (10 1/2-ounce) cans low-sodium chicken broth
1 (8-ounce) package fresh mushroom slices
3 cups chopped cooked chicken
2/3 cup Italian dressing
1 (8-ounce) container sour cream

Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.
Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish.
Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes.

Yield
Makes 6 servings

Bistro Grilled Chicken Pizza
from Southern Living

Prep: 15 min., Grill: 10 min. Use long-handled grilling tongs and a spatula to turn the dough with ease.

1 (13.8-ounce) can refrigerated pizza crust dough
1 teaspoon olive oil
3/4 cup pizza sauce
4 plum tomatoes, sliced
2 cups chopped cooked chicken
1 (4-ounce) package tomato-and-basil feta cheese
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons chopped fresh basil

Unroll dough, and place on a lightly greased 18- x 12-inch sheet of heavy-duty aluminum foil. Starting at center, press out dough with hands to form a 13- x 9-inch rectangle. Brush dough evenly with olive oil.
Invert dough onto grill cooking grate; peel off foil. Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes or until bottom of dough is golden brown. Turn dough over, and grill, covered with grill lid, 1 to 2 minutes or until bottom is set. Carefully remove crust from grill to an aluminum foil-lined baking sheet.
Microwave pizza sauce in a small glass bowl at HIGH 30 seconds or until warm, stirring once. Spread sauce evenly over crust; top with tomatoes and chicken. Sprinkle evenly with cheeses and basil. Return pizza to cooking grate (pizza should slide easily). Grill, covered with grill lid, 3 to 5 more minutes or until crust is done and cheese is melted.

Yield
Makes 6 servings

Zucchini with Parmesan
Copyright 2002, Barefoot Contessa Family Style, All rights reserved

This is a simple, delicious side dish!

8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.

Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

Tri-Colore Orzo
Recipe courtesy Giada De Laurentiis of the Food Network

This is one of my new favorite side dishes. It is a great thing to bring along for a potluck dinner or picnic. I made it with feta cheese and dried cranberries and it was great. It's a very light dish!

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Amaretto Chocolate Chip Cookie Sandwiches
Recipe courtesy Giada De Laurentiis of the Food Network

These ice cream cookie sandwiches are to die for! A great summer treat!

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 cup granulated sugar
2 large eggs, room temperature
3/4 teaspoon pure almond extract
1 (12-ounce) bag semisweet chocolate chips
1 cup whole almonds, toasted and chopped
3 pints vanilla ice cream, softened slightly
1/3 cup amaretto liqueur

Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F.
Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds.
For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature.
To make the ice cream sandwiches: Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours. Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.