This is from Kraft foods with my modifications: I didnt use mushrooms or green pepper.
Prep time: 10 min
Total time: 25 min
Makes: 4 servings
What you need:
3 C (8 oz) penne pasta, uncooked
1/4 C Kraft Balsamic Vinaigrette Dressing
2 oz. pepperoni, quartered
2 C spaghetti sauce
1 C shredded Italian five cheese blend
Make it:
Cook pasta as directed on package.
Meanwhile heat dressing, sauce and pepperoni in large nonstick skillet on medium heat. Simmer for about 3 minutes once it starts boiling.
Drain pasta; place in large serving bowl and mix with sauce mixture. Garnish with cheese
Friday, January 27, 2012
Cheese-Lover's Pasta Roll-Ups From Kraft foods
This recipe is from Kraft foods with some of my modifications. I didn't use specific kraft cheeses or 4 green onions chopped.
Total time: 1 hr 15 min
prep: 25 min
servings: about 8
What you need:
1 egg, beaten
1 container (15oz) Ricotta Cheese
2 cups shredded italian three cheese blend
1 Tbsp. Italian seasoning
1 can (16 oz) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 C. grated parmesan cheese
Make it:
Heat oven to 375 degrees
Mix first 4 ingredients until well blended.
Spread: 1/2 C spaghetti sauce onto bottome of 13 by 9 inch baking dish. Spread each noodle with 3 Tbsp. cheese mixure; roll up. Place, seam-sides down, in dish. Top with remaining sauce and parmesan; cover with tin foil.
Bake 40 to 50 min. or until heated through, uncovering last 10 min.
Total time: 1 hr 15 min
prep: 25 min
servings: about 8
What you need:
1 egg, beaten
1 container (15oz) Ricotta Cheese
2 cups shredded italian three cheese blend
1 Tbsp. Italian seasoning
1 can (16 oz) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 C. grated parmesan cheese
Make it:
Heat oven to 375 degrees
Mix first 4 ingredients until well blended.
Spread: 1/2 C spaghetti sauce onto bottome of 13 by 9 inch baking dish. Spread each noodle with 3 Tbsp. cheese mixure; roll up. Place, seam-sides down, in dish. Top with remaining sauce and parmesan; cover with tin foil.
Bake 40 to 50 min. or until heated through, uncovering last 10 min.
Brooks Ministrone
Ok so I kind of came up with this by looking at a Pillsbury recipe which was:
Hearty Ham and Vegetable Soup
Prep Time: 20-30 min.
Total Time: 20-30 min.
Makes: about 4 servings
Ingredients:
1 can (19 oz) Progresso Vegetable Classics tomato basil soup
2 cans (19 oz) Progresso Garden Vegetable
1 cup diced cooked ham
1 cup partially cooked noodle shells
3/4 can kidney beans or you can use the whole can
In a 2 quart saucepan mix all ingredients. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer uncovered 10 minutes or until noodles are to your like of tenderness.
Hearty Ham and Vegetable Soup
Prep Time: 20-30 min.
Total Time: 20-30 min.
Makes: about 4 servings
Ingredients:
1 can (19 oz) Progresso Vegetable Classics tomato basil soup
2 cans (19 oz) Progresso Garden Vegetable
1 cup diced cooked ham
1 cup partially cooked noodle shells
3/4 can kidney beans or you can use the whole can
In a 2 quart saucepan mix all ingredients. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer uncovered 10 minutes or until noodles are to your like of tenderness.
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