Easy Pasta E Fagioli

Ingredients

1 tablespoon vegetable oil

1 medium onion, chopped (1/2 cup)

2 Lg cloves garlic, finely minced

1 can (15 oz) cannelloni beans, drained, rinsed

1 can (14.5 oz) diced tomatoes

1 carton (32 oz) chicken broth

2 tablespoons chopped fresh parsley

1 teaspoon dried basil leaves, crushed

1 cup uncooked elbow macaroni (4 oz)

1 cup shredded Parmesan cheese

Directions

1. In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir 2 minutes. Add remaining ingredients except macaroni and cheese. Heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes, stirring occasionally.
2. Remove cover; increase heat to high. Heat to boiling. Reduce heat to medium. Add macaroni; cook 10 to 15 minutes or until tender. Sprinkle each serving with cheese.

Homemade Dinner Rolls

Dinner Bread: Pepper Jack/Cheddar Cheese Bread

24 Rolls Oven: 400° 2/ 12 count muffin tins

4 Cups Self-Rising Flour

1 Cup Mayonnaise

2 Lg Eggs

½ Cup Cream

1 Lb Bacon Fried Crispy and Chopped (Optional)

2 Cups Monterey Pepper Jack Cheese Shredded

2 Cups Sharp Cheddar Cheese Shredded ½ Cup reserved for topping)

½ tsp Kosher Salt

½ tsp Ground Black Pepper

½ Cup Butter Melted (Reserve 2 Tbsp)

Whisk Mayonnaise, Eggs, Cream, butter Salt and Pepper in a medium bowl. Slowly blend into self-rising flour. Fold in cheese. Place equally in muffin tins. Brush the top with the reserved butter. Bake at 400° for 20-25 minutes until top is golden brown and set firm to touch, then sprinkle ½ cup of reserved cheddar cheese evenly over the muffin pans. Bake an additional 5 minutes until bread is golden and cheese melted. Watch last 10 minutes as oven temperatures may vary.