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!
Cook pasta according to directions or try recipe#30358 Perfect Pasta with no watching& no sweating In a large saucepan combine soup, milk, Swiss cheese, dill, lemon zest, mustard powder& black pepper Cook over medium heat until the cheese has melted.
Stir in the salmon and cooked pasta shells.
Spray a 2 quart casserole lightly with veggie oil and pour in the casserole ingredients Heat oven to 350F.
Sprinkle with parmesan& parsley.
Bake covered with foil for apprx 20 minutes remove foil and continue baking for 5 minutes more.
o make the entire recipe as the pasta cooks.
Put olive
ven to 425 degrees F.
Add pasta to a large
he oven to 400 degree F. Line a baking sheet with
Cook the pasta according to directions, drain, and
Cook pasta for 12 minutes; then drain. (
immered SAUCE.
COOK the PASTA according to package directions for
nto your oven for this recipe.
Cooking starts on the
salt, and pepper.
Main recipe: (steps 11 - 19):
Preheat
he oven to 425 degrees F. In a shallow roasting pan
wl, and whiz until the pasta starts coming together.
If
Cook pasta per package instructions. Rinse under
Boil a full teakettle full of water.
When it is thoroughly hot, begin to make each package of Jell-O separately.
Use clean, square cake pans and empty the red, yellow and green Jell-O packages, each in a separate cake pan.
Pour two cups of hot water into the first pan.
Stir with a spoon until Jell-O is dissolved completely, then place pan in refrigerator.
Repeat with other two pans of Jell-O until all three are refrigerated.
Let chill until firmly set, about 2 hours.
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.
Boil the pasta in salted water until it
Preheat oven to 350 degrees F (175 degrees C). Line a
ver medium heat until 300*F on deep-frying thermometer.
o use in Desert Fire Pasta. Yields 2 cups.
For
Cook pasta. Drain immediately. Rinse with cold