A Thyme to Eat

*NOTE - photo above is this recipe below doubled. Feeds about 4-6. If you wish to double the recipe, bake in a 9x13 baking dish. INGREDIENTS: -One 16 oz box of Penne Rigate -One 24oz jar of vodka sauce (I used Little Italy "In the Bronx" vodka sauce from Jewel) -One 8oz bag of shredded Italian blend cheese -1 cup shredded mozzarella cheese -Dried parsley (optional) -1 tbsp olive oil INSTRUCTIONS: 1. Preheat oven to 375 degrees. Boil large pot of salted water and cook pasta according to package directions until al dente (about 9-10 minutes). 2. Drain pasta and add 1 tbsp of olive oil to prevent sticking. Toss pasta with about half the jar of sauce or slightly more until every piece of pasta is coated. Add in 3/4 bag of Italian blend cheese and stir to combine. Spread a thin layer of sauce on the bottom of a baking dish. Pour pasta mixture into baking dish and top with another thin layer of sauce to prevent the noodles from drying out. Top w

INGREDIENTS: -Two sheets of puff pastry dough (you can use 1 frozen box that comes with 2 sheets & thaw them. I found mine already thawed in the refrigerated section of the grocery store). -Two 8oz packages of cream cheese (softened at room temperature) -Two 10oz packages of spinach (thawed and drained of extra water really well) -1/4 cup yellow onion, diced small -Two 8oz bags shredded Monterey Jack cheese -1/2 tsp garlic powder -1 egg, beaten -1 tbsp water -Parchment paper  INSTRUCTIONS: 1. Preheat oven to 400 degrees. Combine softened cream cheese, Monterey Jack cheese, garlic powder & onion until smooth. If you have a hand mixer, mix on low until completely smooth. Stir in spinach. 2. Combine beaten egg & water in a small bowl. Roll out sheets of puff pastry on a large sheet of parchment paper & brush both sides with egg wash. Evenly spread half of the cream cheese mixture all over one side of the puffed p

INGREDIENTS: -1 lb peeled and deveined raw shrimp -3/4 package orzo pasta -1 package of feta cheese (I used a small block and crumbled it by hand) -1 bundle of asparagus -3 lemons -Old bay seasoning -4 tbsp butter -2 tbsp canola oil -Salt/Pepper -Red pepper flakes (optional) INSTRUCTIONS: 1. Bring a large pot of water to a boil. Salt the water and pour about 3/4 of the package of orzo into the water. Cook according to package directions until al dente (about 9-10 minutes). Drain, rinse with cold water and set aside. 2. While the pasta is cooking, heat 2 tablespoons of canola oil in a large skillet over medium high heat and sauté the asparagus for 8-10 minutes. Season with salt and pepper. Remove from the skillet, let cool and cut into 1 inch pieces. 3. Heat 2 tablespoons of butter in the same skillet over medium high heat. Pat shrimp dry and season with Old Bay seasoning. Cook shrimp on both sides for 1 1/2-2  minutes per side until shrimp are fully cooked thr