Pasta e Fagioli

Ingredients
2 slices uncooked bacon
1 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
1 can (26 oz each) Hunt's® Garlic & Herb Pasta Sauce
2 cups water
1 can (16 oz each) dark red or white kidney beans, drained, rinsed
1/2 cup dry large elbow macaroni, uncooked
3 tablespoons grated Parmesan cheese
Directions
Place bacon in medium saucepan; cook over medium heat 5 minutes or until bacon is crisp. Remove bacon, leaving drippings in pan.
Add frozen vegetables to pan; cook and stir 2 minutes or until tender. Add pasta sauce, water, kidney beans and dry macaroni. Bring to a boil; reduce heat and simmer 10 minutes or until macaroni is tender.
Crumble reserved bacon into soup; stir to combine. Top each serving with cheese.

Stuffed Shells

Ingredients:
1 box jumbo stuffed shells
1 24 oz. container of cottage cheese (I used 12oz. Cottage Cheese and 12oz. Ricotta Cheese)
1 jar of tomato sauce
1 egg
1/4 cup parmesan cheese
2 cups grated cheese (I used an Italian blend)
Pepper, Italian Seasoning and Garlic powder to taste
Directions:
Cook pasta according to box. Drain and cool.
Combine egg, seasonings, cottage cheese, 1/4 cup parmesan cheese, and 1/2 cup grated cheese in bowl.
Fill each jumbo shell with a spoonful of cheese mixture.
Place in casserole dish. Pour sauce over shells, top with remaining cheese. Bake for 20 minutes at 350 degrees.

Recipe from Piece of Cake Recipes.