Pasta Pronto - 3 Different Variations - cooking recipe

Ingredients

Mexican Mac and Cheese
1 lb wagon wheel macaroni or 1 lb shell pasta
1 lb Ragu pizza sauce, double cheddar sauce
15 1/4 ounces 50% less salt corn kernels, drained
1/2 cup salsa
1/4 teaspoon cumin
1/2 cup chopped cilantro
Creamy Herb
1 lb gemelli pasta or 1 lb rotelle pasta
5 ounces Baby Spinach
4 ounces rondele garlic & herb spreadable cheese
1 cup jarred sliced roasted peppers
Penne Alla Vodka
1 lb mini penne
1 large sweet onion
2 medium zucchini
1/3 cup fresh basil leaf
2 teaspoons oil
24 (26 ounce) jars vodka sauce

Preparation

Mexican Mac and Cheese: Cook and drain pasta. Leave pasta in colander. Add to pasta pot Ragu double cheddar sauce, corn kernels, salsa, and cumin. Bring to a simmer. Add pasta; toss. Remove from heat; add cilantro; toss. Top servings with extra salsa if desired.
Creamy Herb: Cook pasta as directs, scooping out about 1/2 cup cooking water and adding the baby spinach before draining. Drain pasta and spinach; keep in colander. Add to pasta pot Rondele garlic and herb spreadable cheese. Cook over low heat, breaking up with a wooden spoon, until melted. Add cooking water and stir until smooth. Add jarred sliced roasted peppers; heat through. Remove from heat; add pasta and toss.
Penne Alla Vodka: Cook penne as directs. Meanwhile, slice a large sweet onion, zucchinis, and fresh basil leaves. Heat oil in large nonstick skillet over medium-high; saute onion 2 minutes. Add zucchini; saute 3 minutes more or until just tender. Add jarred Vodka sauce to skillet to heat. Drain pasta; toss with sauce mixture and basil.