Penne with Pancetta and Mushrooms

I got this directly from my favorite recipe website. You can find the original here:
Penne with Pancetta and Mushrooms

1 12 oz. package penne pasta
1 3 oz. package pancetta bacon, diced
2 T butter
1 10 oz. package sliced mushrooms
1 T minced garlic
1/2 cup heavy cream
1/4 t Italian seasoning
1/4 cup grated Parmesan cheese, or to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

2. Cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.

3. Pour pancetta grease out of the skillet and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.

4. To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.

ROTEL CHICKEN

4 skinless chicken breasts
1 onion chopped
1 bell pepper chopped
1 can rotel tomatoes
1 lb. Velveeta cheese
7 oz. spaghetti cooked

1. Boil chicken and chop.

2. Saute onion and pepper in 1/2 stick butter.

3. Cook spaghetti. Drain.

4. Melt cheese and rotel and add all other ingredients. Mix together
good and put in 9 x 13 pan.

5. Bake 350 degrees until cheese is bubbly, about 30 minutes.

NOTE: This can be made without the onion and pepper without affecting the taste.

Mexican Lasagna

This is a recipe I found on a website and then modified it to fit our taste better. You can find the original recipe here: Smothered Mexican Lasagna

1 1/2 to 2 pounds ground turkey or ground beef
2 packages taco seasoning mix
1 can Rotel chopped tomatoes and chile peppers (undrained)
2 cans refried beans
1 8 oz package shredded cheese (I use Fiesta blend)
1 (15 ounce) container ricotta cheese
2 eggs
1 package (10 inch) flour tortillas

1. Preheat oven to 400 degrees F (200 degrees C). Place meat in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in taco seasoning mix, water (from taco seasoning directions), Rotel and juice (I don't use the whole can, depends on how spicy you want it). Reduce heat to medium.

2. In a medium bowl, mix together ricotta and eggs.

3. Place tortillas in the bottom of a 9x13 inch pan (I usually cut one in half and place with flat edges to sides of pan and use another for the middle). Spread one can of beans over tortillas. Spread 1/2 of the ricotta mixture on beans. Spoon 1/2 of the meat mixture over the cheese. Repeat layers. Top with shredded cheese.

4. Bake in preheated oven for 20 minutes, or until sauce is bubbly.

5. Serve with sour cream and your favorite salsa.

NOTE: The tortillas can get soggy during baking. I toasted them before I made it last time and it helped. But, they can also stick to the bottom of the dish if you're using a glass 9x13 pan. I might try coating it with Pam next time.

EDIT: I've found that it's better not to have the tortillas as the bottom layer. Here's the way I do it: Ricotta mixture, beans, tortillas, meat, repeat layers and top it with shredded cheese.

Casserole

1 lb. ground beef
1 can Tomato Soup
1 can Cheddar Cheese Soup
1 cup rice
1 green bell pepper (optional)
1 onion (optional)

If you aren't going to use the pepper and onion (I don't) skip to #2.

1. Dice onion and bell pepper (no measurement here as much or little as you like). Saute in pan until onions start to turn clear.

2. Cook rice. Set aside.

3. Add ground beef to pan (with onions and peppers, if used) and brown. Drain fat.

3. Add half can of tomato soup to ground beef. Mix remainder in with rice.

4. Pre-heat oven to 350.

5. Pour rice mixture into bottom of square casserole dish, spreading evenly. Spoon ground beef on top of rice. Spread whole can of cheddar cheese soup (I like mine cheesy, I use two) on top of beef.

6. Bake in oven 10-15 minutes or until heated through and cheese soup is hot.