Cook pasta according to directions, omitting salt. While pasta cooks, combine salsa and chicken in a medium nonstick skillet. Cover and cook over medium heat 5 minutes or until chicken is thoroughly heated, stirring occasionally. Place 1 cup drained pasta on each of 4 plates; top evenly with chicken mixture and cheese.
Heat oven to 350 degrees.
Cook and drain pasta as directed on package.
While pasta is cooking, brown sausage in a 10-inch skillet over medium heat, stirring occasionally. Drain.
Mix pasta, sausage and remaining ingredients except cheese in ungreased 2 1/2-quart casserole.
Mix pasta, sausage and remaining ingredients except cheese in ungreased 2 1/2-quart casserole.
Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.
Cook wagon wheels according to pkg.
directions, adding broccoli during the last four minutes;drain,rinse in cold water to cool;drain well.
In large bowl combine wagon wheel-broccoli mixture with celery, green onions, cucumber and parsley.
In separate bowl combine mayonnaise, sour cream, garlic, mustard, paprika& salt;mix well.
Pour over pasta mixture;toss to coat.
Cover and chill 2 hours or overnight.
Just before serving add tomatoes and toss gently.
o a boil.
Boil pasta, uncovered, for about 5 to
Cook pasta and drain.
Rinse with cold water.
Cook vegetables as directed on package.
Cut these into bite size pieces, if needed. Drain and rinse with cold water.
Combine all ingredients in a bowl.
Toss gently. Cover and refrigerate 2 hours before serving.
Coat beef cubes with mixture of flour, salt and pepper.
In large saucepan, brown meat and garlic in the oil.
Stir in water, tomatoes, barbecue sauce, Worcestershire sauce, onions and bay leaf.
Bring to boil, reduce heat, cover and simmer for 1 1/2 hours.
Add carrots, celery and pasta.
Cover and simmer for 30 to 40 minutes or until vegetables are tender.
Makes 4 servings.
Cook Pasta.
Meanwhile, in a large saucepan, combine chili, tomatoe sauce, ketchup and chili powder.
Mix well; Heat through.
Drain pasta; stir into chili.
Garnish with cheese.
Cook Halloween-shaped and wagon wheel-shaped pasta in the boiling water, stirring
In medium bowl, combine all dressing ingredients; mix well.
Set aside.
Cook pasta as directed on package.
Drain cooked pasta; rinse with cold water until cool.
In large bowl, combine beans, corn, salsa, tomatoes and cilantro.
Add cooked pasta and dressing to bean mixture; toss until well coated.
Stir in half each of the cheese and tortilla chips.
Place salad on large serving platter or in large serving bowl.
Top with remaining half of cheese; garnish with remaining chips and avocado.
Cook pasta and set aside.
In a large saucepan, combine chili, tomato sauce, ketchup and chili powder.
Mix well; heat through. Drain and rinse pasta; stir into chili.
Garnish with cheese if desired.
Yield:
3 to 4 servings.
In large nonstick skillet over medium-high heat, add beef, onions and garlic. Cook, breaking up with sppon, until no longer pink, about 5 minutes. Pour off drippings.
Stir in spaghetti sauce, diced tomatoes, pasta and 3/4 cup of water. Spread mixture level; bring to simmer. Cook, uncovered, until pasta is just tender, about 14 minutes.
Sprinkle on mozzarella, then parmesan; cover and let stand until cheese is melted, about 5 minutes. Serve immediately.
Cook pasta in boiling water until al dente. Drain.
In a medium mixing bowl, combine pasta, beef, onion, and green pepper. Mix well. Stir together barbecue sauce and prepared mustard, and mix into beef mixture.
Serve beef mixture over mixed greens, and garnish with tomatoes.
Cook pasta according to directions.
Meanwhile in large skillet cook beef, green pepper and onion until meat is no longer pink, drain.
Stir in the spaghetti sauce and sloppy joe sauce; heat through.
Drain pasta and mix with beef mixture.
Serves 8.
Cook pasta per directions.
Puree cottage cheese, Parmesan cheese and mint in processor.
Heat oil in large nonstick skillet. Add onion and garlic.
Cook 3 minutes until softened.
Add broccoli, red pepper, carrot and basil.
Cook 3 minutes; sprinkle with water to prevent sticking.
Add mushrooms.
Cook 2 minutes longer.
Stir in peas; heat through.
Drain pasta.
Fold in cheese mixture.
Add vegetables.
Lightly mix to coat.
Cook pasta according to directions.
Combine all ingredients, except dressing.
Add dressing.
Toss gently.
Refrigerate, covered, for 1 to 2 hours before serving.
Cook pasta according to package directions.
Rinse under cold water, drain, and transfer to large bowl.
Add bacon, tomatoes, and lettuce. 2. In small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper.
Toss mayonnaise mixture with pasta and serve immediately.
Makes 6 servings.
Cook pasta as package label directs.
Meanwhile, in skillet, heat oil over high heat.
Add sausage and onions; saute 10 minutes or until browned, breaking up sausage.
Add chicken broth and peas.
Cook 2 to 3 minutes or until peas are tender.
Cook pasta; drain.
Steam vegetables until crunchy.
Saute slightly broccoli, cauliflower, carrots, green beans and mushrooms.
Mix zucchini, black olives and red onion with creamy Italian dressing.
Salt to taste.
Let set overnight.
Cook pasta according to package directions.
Cook the pasta in plenty of boiling salted water until al dente. Drain. Rinse with cold water and drain again.
Combine the pasta, chick peas, celery, onion and green pepper in a large bowl.
Separately whisk the mayonnaise, yogurt, dill, lemon juice and zest, garlic, salt and pepper until blended.
Fold the dressing into the pasta mixture and serve.