• Heat a heavy medium skillet over medium heat. Add 1 tsp of the Olive Oil, onion and Sausage. Season with Salt and Pepper. Sauté until the meat browns and the onion is translucent, about 5 minutes. Remove from heat and cool.
• Brush 1 tsp of Olive Oil over a large baking sheet. Cook the Manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4-6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
• Meanwhile, combine the ricotta, 1 ½ to 2 cups mozzarella cheese, ½ cup parmesan and Parsley. Add the Garlic, Salt and Pepper to taste and mix. Stir the cooled meat mixture into the cheese mixture.
• Preheat oven to 350° F.
• Brush the remaining 2 tsp of Olive Oil over a 9 x 13 glass baking dish. Spoon 1 ½ cups of Marinara Sauce over the bottom of the prepared dish. Fill the Manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over it.
• Sprinkle the remaining 1 ½ cups of Mozzarella cheese, then the remaining ½ cup of Parmesan Cheese over the stuffed pasta. Dot the entire dish with the Butter pieces. Bake the Manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30-35 minutes. Let the Manicotti stand for 5 minutes and serve.

• Cook Elbow Macaroni according to package, drain and set aside

Make the Cheese Sauce

• Mix Flour, Sea Salt and Garlic Powder together in a small bowl, set aside
• In a medium saucepan over medium heat, melt the Butter.
• Add Flour mixture and whisk to combine
• Cook for 1 minute until mixture is slightly brown
• Add 1 Cup Milk and whisk until the mixture is smooth
• Add Sour Cream and whisk until smooth
• Cook on medium-high heat until the mixture is thickened (about 3-5 minutes) Do NOT let it boil.
• Once mixture is thick (sticks to back of spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
• Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
• Let the Mac and Cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles.
• Serve Warm!

• Cook Pasta according to package directions, omitting salt and fat. Scoop out and reserve 1 cup pasta water.
• Darin Pasta; Keep warm.
• Meanwhile, place 1 1.2 cups Corn in a mini food processor (reserve remaining 1/2 cup corn) process until almost smooth. Scraping sides as needed.
• Add Milk and cornstarch; pulse until well combined. Set aside.
• Melt 1 Tbsp Butter in a large skillet over medium-high heat.
• Add Scallions; cook 1 minute stirring ferquently.
• Add pureed Corn mixture, Salt and Pepper; cook until thickened, about 1 minute, stirring constantly.
• Stir in 1/2 cup reserved pasta water and 1/2 cup reserved Corn kernels.
• Add Pasta and Shrimp, toss gently to coat.
• Add remaining Pasta water as needed to moisten Pasta.
• Sprinkle evenly with Parsley and Basil.

• Bring a pot of Salted Water to a boil.
• Add the Pasta and cook as the label directs.
• Reserve 1 cup of the cooking water, then drain the pasta.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat.
• Add the Sausage and cook, stirring until browned, 3 minutes.
• Increase the heat to high, add the Onion, Celery and Mushrooms and cook, stirring, until tender, 4 minutes.
• Add the Garlic cook 1 minute.
• Reduce the heat to medium high, add the Tomatoes and Wine and cook, stirring occasionally, until the liquid is reduced by half, 5 minutes.
• Add the Cream and cook until slightly thickened about 4 minutes.
• Stir in the Parsley and reduce the heat to low.
• Add the Pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2-3 minutes.
• *Add some of the reserved pasta cooking water to loosen, if necessary
• Season with Salt and Pepper.