INGREDIENTS:

1 pound chicken tenders
3 tablespoons prepared pesto, divided
2 1/2 teaspoons Morton® Coarse Kosher Salt, divided*
1 pound rotini pasta, uncooked
8 cups fresh escarole, rinsed and coarsely chopped
2 garlic cloves, minced (see Tip)*
1 1/2 cups shredded four-cheese Italian blend, divided

DIRECTIONS:

1. Place chicken in shallow baking pan; brush with 1 tablespoon pesto. Bake at 350 degrees F for 20 minutes. Cut into 1-inch pieces and sprinkle with 1/2 teaspoon Morton® Kosher Salt; keep warm.

2. Cook pasta according to package directions with 1 teaspoon Morton® Kosher Salt; add escarole to pasta during last 2 minutes of cooking time.

3. Drain pasta and escarole reserving 1/2 cup pasta liquid. Combine pasta liquid with remaining two (2) tablespoons pesto and Morton Kosher Salt/garlic mixture.* Toss with pasta/escarole mixture, and chicken.

4. Spoon half of mixture into 13×9x2-inch casserole dish; top with 3/4 cup shredded cheese. Spoon remaining pasta evenly over cheese layer; top with remaining 3/4 cup cheese.

5 . Bake at 350 degrees F for 15 minutes or until cheese melts and top is light golden brown.
Serve immediately.

INGREDIENTS:

1 (12 ounce) package uncooked elbow macaroni
1/2 pound mild Italian sausage
1/2 cup chopped onion
1 (14 ounce) can pizza sauce
1 (8 ounce) can tomato sauce
1/2 cup milk
1 (3.25 ounce) package sliced pepperoni, cut in half
1/4 cup sliced fresh mushrooms
1/4 cup sliced black olives
1/4 cup chopped Canadian bacon
1 cup shredded mozzarella cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to a boil. Stir in macaroni, cook for 8 to 10 minutes, until al dente, and drain.

3. In a skillet over medium heat, cook the Italian sausage and onion until sausage is evenly brown and onion is tender. Drain grease.

4. In a bowl, mix the pizza sauce, tomato sauce, and milk. Stir in the sausage and onion, pepperoni, mushrooms, olives, and Canadian bacon.

5. Gently mix in the cooked macaroni until evenly coated. Transfer to the prepared baking dish.

6. Cover, and bake 30 minutes in the preheated oven. Remove cover, top with cheese, and continue baking 15 minutes, until cheese is melted and bubbly.

INGREDIENTS:

1 pound penne pasta
2 tablespoons olive oil
8 ounces portobello mushrooms, cut into 1/2 inch pieces
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
1 (28 ounce) jar spaghetti sauce
4 cups shredded mozzarella cheese
8 ounces Gorgonzola cheese, crumbled

DIRECTIONS:

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. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.

2. Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.

3. To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.

4. Bake for 30 to 45 minutes, or until cheese is browned. Serve.