nd bubbly.
Note: this recipes calls for NO salt, as
boil for cooking the penne.
Stir together the ricotta
Cook the penne in at least 4 quarts
o a boil.
Add penne.
Bring water back to
Fill Dutch oven approximately half way full with water and bring to boil. When water comes to a full boil, add penne and cook until tender, approximately 12 minutes. Drain penne and set aside.
In large skillet brown ground sirloin until no longer pink.Add ground sirloin to drained penne in dutch oven.
Add the two cans of spaghetti sauce and mozzarella cheese, stir gently until well combined. On medium-low heat, cook until heated thru and cheese melts.
br>Start boiling water for Penne.
Chop up sun dried
alt and stir in the penne. Reduce to medium-high and
Cook penne in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
Add peas and butter to penne. Cook on medium heat for 3 mins, tossing, until peas have thawed. Stir in cream and prosciutto and cook for another 3 mins, until penne is well coated and cream has thickened slightly.
Stir in Parmesan cheese and season to taste. Serve sprinkled with additional Parmesan.
Stir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.
Meanwhile, cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain penne.
Stir 1/4 cup cooking water into ricotta mixture, then stir in penne. Thin with additional cooking water if desired and season with salt and pepper.
Blanch spinach in boiling water for 1 min, then drain well. Cook penne in boiling salted water according to the package directions.
To make the sauce, heat oil in a medium saucepan and saute the onion and garlic for 5 mins. Add tomato paste and saute for 1 more min. Add the canned tomatoes and crush with a wooden spoon. Simmer sauce for 5 mins. Drain the penne.
Stir spinach into the sauce, remove from heat, and add the tuna, soy sauce, and pepper to taste. Mix in penne and serve immediately.
auce is simmering, boil the penne in salted water until al
he breadcrumbs.
Cook the penne in boiling salted water according
oiling, salted water, cook the penne rigate until almost done, about
arm.
Meanwhile, cook the penne in salted boiling water.
Cook penne rigate as package directs; drain.
Combine flour and basil in paper or plastic bag. Add chicken; shake to coat evenly.
In large skillet, over medium-high heat, brown chicken in oil. Remove chicken from skillet; drain.
In same skillet add pasta sauce. Bring to a boil. Return chicken to skillet. Reduce heat.
Cover; simmer 15 minutes or until chicken is fully cooked. Serve with hot penne.
Cook penne pasta in boiling water according
he water boiling for the penne noodles; when boiling, add the
oiling, salted water, cook the penne rigate until almost done, about
o boil and cook the penne until al dente; drain well
quarts of water. Add penne and cook about 12 minutes