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Ingredients

• ✓ medium seashell pasta
• vegetable oil
• cream of mushroom soup
• mixed vegetable
• tuna
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
3. 3 Bake in a preheated oven until cheese is melted and bubbly.

By Wendi

Ingredients

• ✓ medium seashell pasta
• olive oil
• mushroom
• green onion
• garlic
• shrimp
• bay scallop
• crabmeat
• white wine
• lemon juice
• butter
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
2. 2 Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
3. 3 Toss pasta with seafood sauce and parsley.

By Beth Lewis

Ingredients

• ✓ medium seashell pasta
• butter
• olive oil
• parsley
• garlic
• button mushroom
• asparagus
• onion powder
• salt
• black pepper
• scallop
• mascarpone cheese
• milk

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta; cook in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
2. 2 Meanwhile, melt 6 tablespoons butter with olive oil in a large skillet over medium heat. Mix in parsley and garlic and cook until fragrant, about 2 minutes. Add mushrooms and asparagus; season with onion powder, salt, and pepper. Cook, stirring occasionally, until asparagus is tender, about 5 minutes depending on the thickness.
3. 3 Place scallops in the pan with vegetables and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from heat when scallops are just finished.
4. 4 While scallops are cooking, combine mascarpone cheese, milk, and remaining 2 tablespoons butter in a small saucepan over medium heat. Cook and stir until sauce is warm and butter is completely melted and blended in.
5. 5 Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.

By Andy Smith

Ingredients

• ✓ medium seashell pasta
• bacon
• tomato
• onion
• ranch dressing
• black pepper
• romaine heart

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; add pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
3. 3 Meanwhile, cook bacon in a large deep skillet over medium-high heat until browned and crisp.
4. 4 Remove from the pan and drain on paper towels; crumble and set aside.
5. 5 Combine cooked pasta, 3/4 of the bacon, tomatoes, onion, ranch dressing, and pepper in a large bowl; toss to coat.
6. 6 Mix in lettuce. Top with remaining bacon.
7. 7 Enjoy!

By Kristy Hopkins

Ingredients

• ✓ medium seashell pasta
• ground beef
• onion
• garlic
• tomato
• beef bouillon cube
• white sugar
• garlic salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 In a large skillet over medium heat, mix the beef, onion, and, garlic, and cook until beef is evenly brown.
3. 3 In a blender or food processor, liquefy the tomatoes. Pour into the skillet with the beef. Mix in beef bouillon, sugar, garlic salt, and pepper. Cover, and simmer 10 minutes, stirring occasionally, until bouillon has dissolved. Stir in the pasta until evenly coated with the sauce to serve.

By ANGELBELIEVER