Source: Adapted from Real Simple

~2 lb of boneless, skinless chicken breasts
2 torn pieces of whole grain bread
2 tablespoons of extra virgin olive oil
6 large cloves of garlic
1/4 cup of flat leaf parsley
1/4 cup of freshly grated Parmesan
Salt and pepper to taste

Preheat oven to 400.  In a food processor, pulse the bread, oil, garlic, parsley, cheese,  salt, and pepper until coarse crumbs form.  Coat chicken breasts in crumbs and bake for on a baking sheet lined with foil for 20-25 minutes.  Serve over a bowl of pasta with your favorite sauce. 

This all came about after stumbling upon this video.  I really love the chef (and his accent!  Just love the way he says "potato" he he).  This is not as easy as he makes it look.  First, the potatoes have already been riced which is time consuming.  I would definitely rice these by hand because if you have ANY lumps, it will be gross.  Also, he approximates a lot of the ingredients and directions because it's clear he's made this about a thousand times.  But that makes it a little harder for those who haven't.  I recommend watching the video because his tips are invaluable (e.g. use cold potatoes, use a stand mixer, don't overcook the pasta).  By the way, I'm pretty sure I DID overcook the pasta because I was afraid mine were too big and some were bigger than others.  I just say, grab them all when that first one floats.  The sauce was good - go ahead and add the chili flakes or you'll end up with a bland dish.  Overall, nice and amazingly filling (after about 5 gnocchi, I was DONE!).  

http://shine.yahoo.com/shine-food/potatoes-101-perfect-gnocchi-214300981.html 

Recipe by Fabio Viviani 
Ingredients:

• 3 lbs. russet potatoes, baked
  
• 2 cups all-purpose flour
  
• 1 cup Parmesan cheese
  
• 1 ½ tsp. nutmeg
  
• salt and pepper to taste
  

Bake the potatoes the night before and let them sit in the refrigerator for a few hours, overnight if possible.  Peel and chop the baked potatoes. Push the potatoes through a ricer or a food mill.

In a stand mixer with a paddle attachment, mix the flour, cheese, nutmeg, salt and pepper.

Add the potatoes to the mixer and work for 5 minutes.

Remove the dough and shape into a fist sized ball. Press out any air bubbles. Roll into a tube and cut the gnocchi in about 1 inch pieces with a sharp knife.

Place the gnocchi in boiling water to cook. All the gnocchi is ready when the first pasta rises to the top of the boiling liquid.

Serve as desired.

MANGIA!

Source: Giada De Laurentiis 

 First, you need to make Mariana sauce (or buy it):

• 1/2 cup extra virgin olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Next, turn it into vodka sauce (you will have several cups of the above sauce left over.  I froze mine for next time.

• 1 quart Simple Tomato Sauce
• 1 cup vodka
• 1/2 cup heavy cream, at room temperature
• 1/2 cup grated Parmesan
• 1 pound penne

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Finally, if you are going to spend over two hours making sauce, PLEASE don't put powdered, processed "parmesan" on top of your creation!  This calls for freshly grated cheese.  I love this little gadget I got for about ten bucks on Amazon:
http://www.amazon.com/Zyliss-11370-Classic-Rotary-Style-Cheese/dp/B000FDZJG2/ref=sr_1_1?ie=UTF8&qid=1331423707&sr=8-1

So luscious I promise you won't miss the meat!  Try using whole grain noodles and fat free or low fat dairy products to make this even healthier.
Source: Better Homes & Gardens Italian Favorites

Ingredients

• 12 dried lasagna noodles (I used whole grain)
• 2 eggs, beaten
• 2 cups cream-style cottage cheese (fat free or low fat)
• 15 ounce carton ricotta cheese (fat free or low fat)
• 2 teaspoons dried Italian seasoning, crushed
• 2 cups sliced fresh mushrooms
• 1 cup chopped onion (1 large)
• 4 cloves garlic, minced
• 2 tablespoons olive oil or cooking oil
• 2 tablespoons all-purpose flour
• 1/2 - 1teaspoon black pepper
• 1 1/4cups skim milk
• 10 ounce package frozen chopped spinach, thawed and thoroughly drained
• 10 ounce package frozen chopped broccoli, thawed and thoroughly drained
• 1 cup shredded carrot
• 3/4 cup shredded Parmesan cheese (3 ounces)
• 18 ounce package shredded mozzarella cheese (2 cups)

Directions
1. Cook noodles, drain, and set aside.
2. In a medium bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning.  Set aside. 
3. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender.  Stir in flour and pepper; add milk.  Cook and stir until slightly thickened and bubbly.  Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of Parmesan cheese.  
4. To assemble,  spoon 1/2 cup of the vegetable mixture into a greased 3-quart rectangular baking dish. Layer one-third of the noodles onto the sauce.  Spread on one-third of the cottage cheese mixture, then one third of the vegetable mixture.  Sprinkle with one-third of the mozzarella.  Repeat the layers twice.  Sprinkle with the remaining 1/4 cup Parmesan cheese.
5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through.  Let stand for 10 minutes before serving. 

This is one of my favorite recipes.  It always hits the spot!  Making your own sauce is also rewarding - it's often cheaper and better for you as many pre-made sauces are very high in sugar and salt.  I make this dish with whole grain spaghetti to make it healthier.  

Source: Everyday Food (with changes)Ingredients

• 1 medium onion, grated (1 cup)
• 4 teaspoons Italian seasoning
• 1/4 cup grated Parmesan cheese, plus more for serving (optional)
• 1/4 cup plain dried breadcrumbs
• 1 large egg
• Coarse salt and ground pepper
• 1 pound ground beef sirloin
• 1 tablespoon olive oil
• 1 medium carrot, grated
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 12 ounces spaghetti

Directions

1. Heat broiler with rack 4 inches from heat source. In a medium bowl, mix 1/4 cup onion, 2 teaspoons Italian seasoning, Parmesan, breadcrumbs, egg, 1 teaspoon coarse salt, and 1/2 teaspoon pepper until combined. Add beef; mix gently until combined. With moistened hands, form beef mixture into 16 balls (each equal to 2 level tablespoons). Place on a rimmed baking sheet, and broil until lightly browned, 10 to 12 minutes. 
2. Heat oil in a large saucepan over medium. Add carrot, remaining 3/4 cup onion, and remaining 2 teaspoons Italian seasoning; season with salt and pepper. Cook until vegetables are tender, 3 to 4 minutes. Add crushed tomatoes and tomato sauce; bring to a boil. 
3. While the sauce is simmering, bring a large pot of salted water to a boil.  Add pasta to boiling water; cook for about six minutes and drain.   
   
4. Reduce sauce to a simmer, and add meatballs.  When the pasta has finished, add it to the sauce too.  Cook, stirring occasionally, until sauce has thickened, 20 to 25 minutes.  The pasta should go into the sauce during the last five minutes or so.
   
5. Toss the pasta, sauce, and meatballs.  Serve with additional Parmesan if desired.