yummy.

here is a tried and true pasta recipe and a new recipe i tried just tonight.

CHEESE & HERB CANNELLONI

What You'll Need:

12 Catelli Express Cannelloni

1 tbsp olive oil

1 small carrot, grated

1 small onion, finely chopped

1/3 cup finely chopped fresh parsley or basil

salt and freshly ground pepper

1 1/3 cups ricotta or cottage cheese

1 egg, beaten

1 jar (700 mL) pasta sauce

1 cup water

What To Do:

- in saucepan, heat oil; cook carrot, onion and parsley until tender. season to taste with salt and pepper.

- combine cheese, egg and carrot mixture.

- combine sauce and water.

- spread half of the sauce mixture in a 9x13 baking dish. fill cannelloni with cheese mixture and place on sauce in dish. cover with remaining sauce.

- cover and bake at 350 degrees 45-40 minutes or until tender.

BAKED PEROGY CASSEROLE

16 to 20 frozen cheddar perogies

1 tbsp butter or margarine

1 onion, chopped

1/2 cup finely chopped bacon (optional)

1-10 oz can cream of mushroom soup

1-10 oz can of milk or water

salt and pepper

grated cheddar cheese

- layer the bottom of a greased 9x13 pan with frozen perogies.

- saute the onion and bacon (if desired) in a skillet and pour over the perogies.

- combine the soup and milk or water and pour over the perogy/onion mixture.

- season with salt and pepper.

- top with grated cheddar cheese and bake at 350 degrees for 45 minutes.

** I didn't have bacon, so I just used slices of sausage and it tasted just wonderful. Another idea is to serve with a baked ham or add chopped ham (instead of bacon) to the casserole. **

(sorry no picture, but just use your imagination!)

So simple and so tasty!