Springy Shells

Adapted from: Pioneer Woman Cooks

16 ounces medium pasta shells (or other short pasta)
1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
1/2 pound broccoli, cut into small florets
1/2 pound zucchini (about 1 medium zucchini), diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
20 to 22 ounces whole milk ricotta cheese
2 eggs
1/2 teaspoon salt
freshly ground black pepper
1 1/2 cup Parmesan cheese, grated
Extra olive oil, for drizzling

Cook pasta until extremely al dente—with still quite a bit of bite.
Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.
In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.
Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Serve with extra Parmesan, and some crusty French bread

Rhubarb-Cherry Jam

6 cups Rhubarb cut up
4 cups White sugar
1 Can Cherry Pie filling*
1 3 oz Cherry Jello*

-Mix Rhubarb and sugar-let stand overnight or for several hours. Boil Mixture for 10 minutes and add Pie filling then bring back to a boil. Remove from heat and add Jello and stir until dissolved. Put into sterilized jars and seal.

*You can use any pie filling you want just add flavored Jello to match to get different flavored Jam.

Macaroni and Cheese

Adapted from: Clark Wolf

1 Yellow Onion, Chopped
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Milk
1 Tablespoon Dijon Mustard
12 Ounces grated extra sharp aged White Cheddar (Or just use Sharp Cheddar)
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Hot Pepper sauce
8 Ounces Corkscrew Pasta
2 Tablespoons grated Parmesan Cheese

*Heat oven to 400
*In a large saucepan, cook the onion in the butter over low heat until the onion is soft but not browned. (about 7 minutes) Stir in the flour. Remove from heat and whisk in the milk. Return to medium heat and cook, stirring, until the mixture begins to thicken. (about 10 minutes) Remove from the heat, stir the mustard and 2 1/2 cups of the cheddar, salt, pepper, nutmeg and hot pepper sauce.
*Meanwhile, cook the pasta according to package directions. Drain but do not rinse. Stir immediately into the cheese sauce until well blended.
*Spoon the mixture into and 11x7 baking pan or oval gratin dish. Top with remaining Cheddar and the Parmesan. Bake until the mixture is bubbling and golden, about 30 minutes.

*Optional:Sprinkle crushed croutons on last 10-15 minutes of baking time