Ingredients

• 1 (12 ounce) package penne pasta
• 2 tablespoons olive oil, divided
• 6 slices bacon, chopped
• 2 tablespoons minced garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 bunch fresh spinach, rinsed and torn into bite-size pieces

Directions

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture

1. Brown beef in skillet with onion and garlic.
2. Drain fat and add spaghetti sauce.
3. Combine ricotta/cottage cheese, eggs and milk in a bowl, season with salt and pepper.
4. Layer a 9x13" pan with just enough sauce to cover the bottom and lay three lasagna noodles in the pan.
5. Cover with sauce, then ricotta/cottage cheese mixture, then shredded mozzarella.
6. Repeat until left with a layer of noodles at the top. Cover with sauce, shredded mozzarella and a final sprinkle of Parmesan cheese.
   
   
7. Bake in a preheated oven at 375 degrees Farenheit for 30 minutes covered, and 15 additional minutes uncovered.

1. In a large skillet, cook the beef, onions and peppers until veggies are soft and meat is cooked through. Add the fajita seasoning.
2. While meat is cooking, prepare tomatoes, cheese and lettuce and arrange in bowls.
3. Serve meat mixture in a large bowl with additional items arranged on table around it. Each person can make their own fajita according to his or her tastes!

1. Place potatoes in a large pot of cold water and cook through while preparing the rest of this recipe.
2. Brown ground beef and onions until cooked through.
3. Drain and pour ground beef and onion mixture into the bottom of a dish.
4. Add corn kernels/peas, s&p and gravy, mix thoroughly. Even out the mixture in the dish.
   
5. Drain potatoes, mash until most of the lumps are gone (add a little milk if necessary)
6. Spoon mashed potatoes on top of the meat mixture, use a fork to flatten the top.
7. Sprinkle with bread crumbs and grated cheese.
8. Cook in a 400 degrees Fahrenheit oven until the cheese is bubbling on top.
   

1. Melt 4 tbsp butter in saucepan over low heat. Add flour and whisk.
2. After 1 min, remove from heat and pour in chicken stock, whisk until smooth.
3. Add milk and whisk vigorously over medium heat until simmering and all chunks are removed.
4. Turn off heat and mix in chicken, nutmeg, lemon juice and pepper. Set aside.
   
   
5. Melt the remaining 2 tbsp of butter in a skillet over medium heat. When butter is foaming, add the onions, celery and carrots until tender (approx. 5 minutes).
6. Stir veggies (including peas) into chicken mixture and pour into a baking pan.
   
   
7. Top pie with prepared biscuit mixture (can be Bisquick-style or Pilsbury Roll-style; either pour on top or place in pieces).
   
   
8. Bake for 25-35 minutes at 400 degrees Fahrenheit, until the biscuit has risen and turned a nice golden brown colour and the chicken mixture is bubbling.