Nacho Mac 'n' Cheese

3 cups uncooked gemelli or spiral pasta
1 pound ground beef
2 cups chopped sweet red pepper
1/2 cup butter, cubed
1/4 cup all-purpose flour
1 envelope taco seasoning
1/4 teaspoon pepper
2 1/4 cups milk
2 cups shredded cheddar cheese
1 cup frozen corn, thawed
1 cup crushed tortilla chips

1) Cook pasta according to package directions.
2) In large pan cook beef and red peppers over medium heat until meat is no longer pink. Drain.
3) Stir in the butter, flour, taco seasoning and pepper.
4) Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
5) Remove from heat. Stir in cheese and corn until cheese is melted.
6) Drain pasta. Add to beef mixture and stir to coat. Sprinkle with tortilla chips.

From Simple & Delicious, November/December 2007

Caesar Rotini

1 box whole wheat rotini
1 12 ounce jar of roasted red peppers, sliced
4 cups of fresh baby spinach OR frozen spinach, sugar peas, artichoke hearts, broccoli florets
1 cup of creamy Caesar dressing or creamy peppercorn Parmesan dressing
shredded Parmesan cheese to taste
pepper to taste
salt to taste

1) Cook pasta according to package directions.
2) Heat a large saute pan with a light film of oil, toss in red peppers and spinach; heat until warmed.
3) In the large saute pan, add in cooked pasta and Caesar dressing, stirring frequently until heated through (about 3-5 minutes).
4) Top with Parmesan cheese, salt & pepper to taste.