ot of boiling water, cook pasta according to package directions, until
alt and pepper. Cook the pasta in boiling salted water for
until brown; drain.
Cook rigatoni pasta according to package directions; drain
Cook the spiral pasta until tender.
Cook lean beef mince in a frying pan until browned and spoon onto pasta.
Empty jar of Pasta Bake (I use Leggo's) over mince and mix all together.
Sprinkle with cheeses and back in a preheated oven on 190 degrees C for 20 minutes.
Variation: add grated carrot and zucchini, or baby spinach and pine nuts.
nd set aside.
Cook rigatoni pasta according to package directions to
5 mins.
Meanwhile, cook pasta in a large saucepan of
f salted boiling water, cook pasta until slightly underdone (I cooked
Prepare rigatoni acoording to package directions.
minutes.
Cook the pasta in a large pot of
Cook rigatoni pasta in a large pot of
o a boil. Add the rigatoni pasta and cook until al dente
Brown first 6 ingredients all in skillet; drain well.
Cook rigatoni pasta; drain.
Mix ground beef, rigatoni and large jar of Ragu spaghetti sauce.
Heat olive oil.
Add eggplant and saute until brown and soft. Add chopped garlic and saute.
Add sliced chicken breast, and marinara. Reduce heat.
Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.
pray; set aside.
Cook pasta according to package directions in
Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.
In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.
0 minutes.
Add the pasta and mix well.
Transfer
ater to a boil. Add rigatoni pasta, cook for 8 minutes, until
oil, add the pasta, and cook the pasta for about 2 minutes
Cook rigatoni according to box instructions; drain with cool water.
Chop peppers, black olives and green onions into pieces. Mix macaroni and vegetables in large bowl.
Pour Italian dressing over mixture.
Sprinkle with salad seasoning.
Refrigerate overnight.
Add tomato right before serving.
Heat oven to 400 degrees F.
Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
Bake 20 min. or until heated through.