Cooking - for a new lifestyle (Our Test Kitchen)

Time to prep: 1 box of XL pasta shells or manicotti Par boil the pasta and drain. Ensure no shells are inside each other And let cool in in a baking dish. Next: 1 package ground pork (375g) 1 package ground beef (375g) 1 container of cottage cheese Pepper Italian seasoning Mix together well.  Place in a Ziploc bag, Trim off a corner to make a piping bag. Set aside. Now: 1 jar of sauce (thin vs thick) *** so if your sauce is super thick Pour into a bowl and add some tomato juice. Half a bag of Italian mix shredded cheese Finely diced celery and onions Using the piping bag Fill the pasta shells or tubes. Spread the celery and onion Over all the pasta. Pour the sauce over everything And top with cheese. The trick to moister BAKED pasta  *** Is the thinner sauce AND a longer, LOWER baking temperature. Bake for an hour at 325 degrees. We served it with a bag of  oriental salad and fresh bread. "Bon Appetit!"

As with anything I do, I started with this recipe. Not having the sauce -I read the reviews- and altered it a bit. Ingredients 1 bottle (11-1/2 ounces) Thai peanut sauce 1 cup chicken broth 3 cups shredded rotisserie chicken 3 cups coleslaw mix 4 green onions, chopped 1 package (14 ounces) thick rice noodles Optional: Chopped peanuts and minced fresh cilantro Now they said to mix and bake  but reviews said to heat the sauce etc  and add the noodles -cooked-  and coleslaw last,  mix well and serve.  The baking apparently dried it out. So in that spirit, I did this: Ingredients: 1\2 bottle sweet chili Thai sauce 1\2 bottle general Taos sauce 1 cup chicken broth 1 onion, chopped 3 cups shredded leftover\frozen chicken 1\2 cup chopped peanuts I pe-mixed this in a pot until ready to heat. Then I added: 1 bag coleslaw mix 3\4 bag of spiral noodles Mixed well in serving bowl And served with egg rolls! Bon Appetit.