Peel sausages; chop as fine as possible.
Press garlic.
Mix and saute until brown; drain.
Boil pasta shells; drain.
Thaw, drain and squeeze spinach.
Beat egg; combine with sausage and spinach.
Mix with hands.
Stuff into shells.
Place in casserole plate.
Cover with favorite red pasta sauce.
Sprinkle with oregano (approximately 2 teaspoons).
Cover with cheeses; bake at 350\u00b0 until bubbly.
p your water for the pasta.
Cut your Kielbasa half
f salt and the pasta.
While the pasta cooks for 8
inutes. Serve calzones with warm Pasta Sauce.
* Chopped cooked ham may
In a medium pot brown the ground beef with onion until no longer pink; drain all fat.
Add in the garlic, chili flakes and drained mushrooms; cook stirring until the meat is browned (about 12 minutes, for best flavor the meat needs to be lightly browned).
Mix in the Parmesan cheese (if using) then pasta sauce; bring to a simmer stirring over medium heat.
Reduce heat to low and simmer uncovered for 45 to 60 minutes or even longer, stirring occasionally.
Season with salt, pepper and sugar (if using) about halfway through cooking.
Cook the pasta according to package directions; drain and return to pot.
Add the pasta sauce, kielbasa, and peas.
Heat through.
Top with Parmesan cheese.
Pasta Sauce:
In dutch oven or
except for the Ragu Spicy Red Pepper Sauce. Using a rubber spatula
ater to boil. Cook the pasta shells as per the package
For the red wine sauce:
Heat the oil in
nto serving dishes & serve w/sauce spooned around the timbales & a
b>Red Curry Sauce, and garnish with green onion and mint.
Red Curry Sauce
Cook the ravioli according to the package directions. Drain.
Heat a large skillet on medium heat. Add the salami and cook for 1-2 mins until crisp. Drain on paper towel, then break into pieces. Set aside. Pour the pasta sauce into the skillet and cook for 2-3 mins until heated through.
Add the pasta and oregano to the sauce; toss to coat and season to taste. Serve topped with crisp salami and shaved Parmesan cheese.
In a large frying pan, put in oil; chop the garlic.
Saute until garlic turns golden.
Pour in marinara sauce, 2 cans red clam sauce and 2 cans chopped clams with juice.
Cook on low heat 5 minutes.
Chop parsley and put in sauce.
Cook on low heat 10 minutes.
ot then add in the pasta sauce; bring to a simmer over
br>For the orange and red wine sauce, place wine, juice, stock
Mix the marinara with the pasta sauce in a medium sized pot. Let the sauce boil. Add the artichoke hearts and olives. Stir once and let simmer for 5 minutes.
In a separate pot, boil water and cook 1.5 cups of favorite pasta according to packaged directions.
Serve.
Cook the veal on heated oiled grill pan (or on the grill) until browned on both sides and cooked to desired doneness.
Meanwhile, heat the oil in a medium skillet on high heat. Cook the mushrooms, stirring, until softened.
For the red pesto sauce, cook the stock, pesto and cream in a small saucepan, stirring, until heated through. Stir in the mushrooms and basil.
Serve the veal with the red pesto sauce.
br>Pour half of the pasta sauce over the patties, and spread
In a pot, heat the olive oil over medium heat, and cook and stir the onion until slightly browned, about 10 minutes. Stir in the mincemeat, and cook and stir until mincemeat is hot and well mixed with onion. Pour in the pasta sauce and tomato puree, and mix in the basil leaves. Bring the sauce to a simmer, and cook until the flavors have blended, about 10 minutes. Stir often.