heese packet from Horizon(R) Pasta Shells & White Cheddar Cheese, flour, melted
Warm oil in a large skillet.
Press garlic cloves through garlic press into warm oil.
Add chicken and stir over medium heat to coat with garlic and oil.
Stir in water, tomato paste, soy sauce and lemon juice. Simmer, covered, over low heat about 5 minutes.
Stir once or twice until chicken is cooked through.
Add parsley. Toss with hot shells. Serves 4.
Contains 471 calories and 6.1 grams fat.
Cook pasta shells until barley tender, drain.
Place shells in a large bowl of water with oil, then drain.
With a hand mixer, beat cheese, garlic, and horseradish until creamy.
Stir in parsley, clams and salt and pepper, to taste.
Stuff the cooked shells with the clam mixture.
Chill.
Arrange on a platter and enjoy !
Cook the pasta shells in boiling salted water according
Cook pasta shells according to package directions; rinse
o 400\u00b0F. Cook the pasta in boiling salted water according
Preheat the oven to 400\u00b0F. Oil a shallow 2 1/2-quart baking dish.
Combine the zucchini, garlic, ricotta, 3/4 cup of the Parmesan cheese, pine nuts, egg yolks, thyme and red pepper flakes in a medium bowl. Season to taste.
Spread the pasta sauce in the prepared dish. Spoon the zucchini mixture into the uncooked pasta shells and place in the dish. Cover with foil.
Bake for 30 mins. Uncover and bake for about 15 mins or until the pasta is tender and the cheese browned. Serve sprinkled with basil and remaining Parmesan cheese.
Heat oil in a large saucepan over medium heat. Add potatoes and green beans. Cook for 3 mins, until lightly browned. Add tomatoes, reserved juices, olives and chili. Season. Cook for another 5 mins, stirring occasionally. Add anchovies and parsley.
Meanwhile, cook pasta shells in boiling, salted water until al dente. Drain then toss with sauce. Serve immediately with Parmesan.
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat 2 1/2 tbsp oil in a large frying pan over high heat. Cook zucchini for 5 mins, stirring, until soft and golden. Add shallots and garlic. Cook for 1 min. Add tomatoes, lemon zest, lemon juice and remaining oil. Season. Toss with pasta for 1 min over high heat to heat through.
Serve topped with shaved Parmesan.
Heat oil and saute onion and garlic. Add tomatoes and stir to combine. Cover and simmer, about 15 minutes.
Meanwhile cook pasta. Drain.
In food processor, puree tomato sauce. Season with salt and pepper. Stir in basil. Toss with pasta.
Cook pasta in boiling salted water until al dente. Rinse under cold water until cool then drain.
Meanwhile, boil, steam or microwave green beans until just tender. Rinse under cold water until cool then drain.
Combine pasta and beans with tuna, olive, pepper and capers. Whisk together olive oil, white wine vinegar and garlic then drizzle over pasta salad and toss to combine. Season and serve.
ater to a boil. Cook pasta shells in boiling water, stirring occasionally
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