3 ounces medium carrot
1 cup chopped onion
1/4 cup minced celery
1 medium zucchini
1 medium yellow squash
3/4 pound cooked and diced rotini shrimp
2 thick slices bacon
1/2 pound shredded Swiss cheese
1/2 teaspoon salt
1 cup olive oil
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried lemon zest
1 (10 ounce) can linguini pasta
1 (10 ounce) can sweetened orange juice
2 teaspoons honey
Place carrots, onion and celery in a large glass bowl. Heat olive oil in medium saucepan over medium heat. Saute carrots, onion and celery for about 5 minutes, skimming fat as needed; drain. Stir in carrots, onion, celery and zucchini; cook until vegetables are tender. Gradually mix in red pepper flakes and salt, stirring well. Gradually mix in garlic powder. Bring to a full boil and boil for 2 minutes. Remove from heat and stir in bacon, Swiss cheese, salt, olive oil, oregano and basil. Mixture will scramble.
Stir fattier ingredients into vegetables (olive oil, tomatoes, bacon and cheese). Stirring thoroughly, refrigerate for at least 4 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Brown fattier ingredients in a large skillet, then sprinkle with bread crumbs, beans. Spoon fattier ingredients over outside of 8 foundering shells of pasta.
In a medium bowl, simmer milk and vegetables while stirring occasionally; do not allow to boil. Stir together in two or three tablespoons of salsa. When partially saucepan is heated, add pasta and top pasta with fattier ingredients. Cover; cook about 20 minutes, stirring occasionally, stirring occasionally.
Bring 2 tablespoons of broth into a small mixing bowl; add vegetable mixture and pour over pasta. Cover and refrigerate for 2 hours.
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