Preheat oven to 400\u00b0.
Cook pasta according to package directions.
Drain.
In a skillet, heat oil and then saute garlic and pepper until pepper is tender.
Remove from skillet.
Brown beef.
Add pepper and garlic.
Add spaghetti sauce and Parmesan cheese.
Heat through.
Mix pasta and sauce.
Turn into a 13 x 9 x 3-inch pan.
Sprinkle Mozzarella cheese on top.
Bake about 15 minutes or until cheese is thoroughly melted.
In 13 x 9-inch pan, place chicken.
Cover with vegies.
Pour dressing over all.
Bake, uncovered, at 325\u00b0 for 1 hour.
Serve over rice or pasta.
Easy, low-fat and delicious!
Put chicken breasts in a long baking dish.
Pour over the chicken the next 3 ingredients.
Cover and bake at 400\u00b0 for 1 hour.
Last 10 minutes of baking, prepare pasta as directed on box.
Drain and butter pasta.
Serve chicken mixture over top.
o 400\u00b0F.
Prepare pasta dinner as directed on package, with
cook pasta al dente.
thaw frozen shrimp under cold running water.
in a large pan melt butter over med-high heat then add celery, carrots and onions.
cook veggies for 3-5 min then add shrimp, water and pepper flakes.
drain pasta and toss to shrimp mixture and sprinkle paprika.
serve while hot and offer chow mein noodles.
ater to boil for the pasta. While waiting for the water
Cook your pasta per package directions. Drain and cool. Add a little vinegrette so pasta will not stick.
While pasta is cooking, thaw shrimp, peel and cut into thirds, place on paper towels to dry, wrap with paper towels and refigerate until needed.
Chop tomatoes. Cut Basil into ribbons.
Combine the cooled pasta, shrimp, tomato, basil, chopped garlic and toss with the vinegrette. Add the pepper flakes to taste, shredded mozzerella and toss again. Serve over arugala or chopped greens and serve with good bread.
Add the cubed potatoes and cabbage/spinach to a pot of boiling salted water. Boil for 5 minutes then add the pasta and boil for 12 more minutes.
In the meantime, melt the butter then add the garlic and fry for a couple of minutes.
Drain the potatoes and pasta, then into a large bowl start adding layers of potato+cabbage/spinach+pasta, and cheddar and parmesan. Add salt and pepper to taste.
Finally, pour the melted butter over the dish. Serve while hot.
Cook the pasta in large saucepan of boiling water until just tender. Drain and rinse the pasta under cold water; drain well. Transfer to a large bowl and allow to cool.
Add the remaining ingredients to the pasta and toss to combine. Season to taste.
Cook pasta.
Stir together milk, soup mix, salt n pepper.
Melt butter in pan and add flour.
Add soup mixture.
Bring to a boil.
Then simmer for about 10 minutes or until veggies are cooked thru.
Toss with pasta.
Sprinkle with parmesan cheese.
Cook pasta as directed, BUT add broccoli the last few minutes of cooking, just until slightly tender and bright green in color.
Meanwhile saute garlic and mushrooms,then add the sauces and heat.
After pasta is drained toss it all together and serve.
We like a little parmesan cheese on top.
hen done, pour over cooked pasta.
Sprinkle with parmasean cheese
ender.
While pasta is cooking, in separate pan,
Cook the pasta according to the directions on the packet. When it is cooked, drain it.
Stir in the soup (without diluting), rosemary and cream.
Season to taste. If serving straight away, heat through and serve.
Note: Can be eaten straight away or put in the fridge and eaten cold or reheated.
Carve each bell pepper as you would a Jack-O-Lantern, cutting the top off and hollowing out the inside before carving a face.
Discard the tops.
Cook pasta according to package directions.
Drain Pasta.
Mix pasta with warm sauce and spoon into each individual pepper, making sure the pasta 'oozes' out the eyes, mouth, and top of pepper.
Serve with breadstick 'bones'--tie a knot at the end of each breadstick, bake, and enjoy!
While putting sauce together, cook pasta as directed, drain. It'll
n to boil for pasta and cook pasta as directed.
Cut
Cook pasta in boiling salted water for
Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
If you like it crispier, saute only for a couple of minutes.
Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!
Directions: Cook pasta until al dente, drain and set aside. Heat olive oil in a pan over medium heat. Add chicken and red pepper flakes. Cook until chicken is cooked through and toss in the halved cherry tomatoes to the chicken and cook for a minute or two more. Add Pesto olive oil blend mix to 3/4 cup olive oil and 2 Tbsp Romano/Parmesan cheese and stir well. In a large bowl combine pasta, chicken and pesto and serve immediately. Enjoy!
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