Beef and Parmesan  Pasta

1-1/2 pounds ground beef
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1 can (15-1/2 ounces) Italian-style diced tomatoes, undrained
2 cups uncooked bow tie pasta
2 cups sliced zucchini (1/4-inch)
3/4 cup grated Parmesan cheese

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink,

breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon; set aside. Pour off drippings.

2. Combine broth, tomatoes and pasta in same skillet, pushing pasta into liquid; bring to a boil. Reduce heat

to medium; simmer, uncovered, 15 minutes, stirring frequently. Stir in zucchini; continue cooking 5

minutes or until pasta is tender.

3. Return beef to skillet. Stir in 1/2 cup of the cheese; heat through. Sprinkle with remaining 1/4 cup cheese before serving.

Makes 4 servings

Farfalle with Sweet Peppers Sauce and Chicken



Ease of preparation: average

Prep Time: 5 minutes

Cook time: 20 minutes

Servings: 4-6

Wine pairing: Red



Ingredients



2 tablespoons Extra virgin olive oil

1 pound, thinly sliced Boneless, skinless chicken

1 jar BARILLA Sweet Peppers sauce

1 box BARILLA Farfalle

1/3 cup Romano cheese

2 tablespoons chopped Fresh basil



HEAT olive oil in a large skillet. Add chicken. Saute until golden brown. Add Sweet Peppers sauce. Simmer 5-10

minutes. COOK pasta according to package directions. Drain. Add hot pasta to sauce. Add basil and romano cheese.

Mix well

Spaghetti with Meat Sauce

Serves 5


1 lb ground beef

2 jars of spaghetti sauce with roasted garlic

1 lb thin spaghetti

1 loaf French bread



1. Brown and rinse ground beef.

2. Add spices to taste (salt, pepper, Italian season, garlic salt)

3. Add jars of sauce to ground beef. Simmer in pot on low heat.

4. Put a large pot of water on stove and bring water to a boil.

5. Add spaghetti to boiling water.

6. Turn heat of water and spaghetti to low and cook per package instructions.

7. Drain water from spaghetti.

8. Cut French bread in half long ways.

9. Spread with butter and sprinkle bread with garlic salt.

10. Place bread in oven on broil. *Keep a close eye on the bread. It only takes a few minutes to toast and melt the butter.



Tips:

1. You can add mushrooms, onion, chunks of tomato, peppers, and anything else you like to your sauce.

2. use a large pot for your noodles. The bigger the pot and lots of water will stop the noodles from sticking together.

3. Drain and rinse the ground beef for a better taste.

Savory Skillet Lasagna

All the goodness of baked lasagna but in a fraction of the time!



6 oz. uncooked dry campanella pasta*, or other pasta

1 lb. Italian sausage, casings removed

2 cans (14-1/2 oz. ea.) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano,

undrained

1 can (6 oz.) Hunt's® Tomato Paste

2 cups (8 oz.) shredded mozzarella cheese, divided



Cook pasta according to package directions; drain.



Meanwhile, cook sausage over medium-high heat in a 10" nonstick skillet about

8 minutes

or until crumbled, browned and no longer pink; drain. Blend in tomatoes and

paste. Simmer

for 5 minutes. Remove from pan; keep warm.



Place half of cooked pasta in bottom of skillet. Pour half of tomato-meat

mixture over pasta.



Sprinkle with 1 cup mozzarella cheese. Top with remaining pasta, tomato-meat

mixture,

and mozzarella.



Cover and cook over medium heat for 5 minutes or until heated through and

cheese melts.



Remove from heat; let stand 1 minute.



*a small noodle resembling mini-lasagna noodles



Tips:

Serve with green beans or a simple tossed salad for a complete meal.



Yield: 6 servings.

One-Pan Pasta and Meatballs



Betty Crocker's 4-Ingredient Dinners cookbook shares a recipe!

Italian night at your house is as easy as this 4-ingredient recipe.

Buon appetito!



Prep Time:5 min

Start to Finish:25 min

Makes:4 servings



1 cup water

1 jar (26 to 28 ounces) tomato pasta sauce, (any variety)

1 1/2 cups uncooked elbow macaroni

20 frozen fully cooked Italian-flavor or regular meatballs, 1 inch in

diameter

1 can (2 1/4 ounces) sliced ripe olives, drained

Grated Parmesan cheese, if desired



Heat water and pasta sauce to boiling in 10-inch skillet. Stir in

macaroni, meatballs and olives. Heat to boiling; reduce heat to

medium.



Cover and cook 15 to 20 minutes, stirring occasionally, until

macaroni is tender. Sprinkle with cheese.

Cheesy Pepperoni-Macaroni

Ingredients

• 1 package sliced pepperoni, divided
• 1 can diced tomatoes (14 oz.)
• 1 can cream of mushroom soup
• 1 package elbow macaroni (8 oz.), uncooked
• 1 package shredded pasteurized process cheese, divided (8 oz.)
• 1 cup water

Directions

Reserving several pepperoni slices for garnish, combine remaining pepperoni, tomatoes, soup, uncooked macaroni, 1 cup cheese and water in a large bowl. Pour into a 2 qt. baking dish. Sprinkle remaining 1 cup cheese on top. Garnish with reserved pepperoni. Cover and refrigerate overnight to allow macaroni to absorb liquids. Bake at 350 degrees F for 45 minutes, covered. Uncover and bake 15 minutes longer or until heated through and cheese is bubbly. Serve warm. Yield: 8-10 servings.

Easy Honey Mustard Mozzarella Chicken

4 skinless, boneless chicken breast halves

3/4 cup honey

1/2 cup prepared mustard

lemon pepper to taste

4 slices bacon, cut in half

1 cup shredded mozzarella cheese

Preheat oven to 375 degrees F Place the chicken breast halves in a

baking dish, and drizzle evenly with honey and mustard. Sprinkle with

lemon pepper.Bake chicken 25 mins in the preheated oven. Top each breast

half with 2 bacon slice halves, and sprinkle evenly with cheese.

Continue baking 10 mins or until chicken juices run clear, bacon is

crisp, and cheese is bubbly. Serves 4.

Ravioli Stroganoff

1 (20 oz) pkg. cheese ravioli

1 lb. ground beef

1 T. Italian seasoning

1 (10 oz) can cream of mushroom soup

1 C. sour cream

Prehat oven to 350. Prepare ravioli according to package directions; drain and set aside. In a frying pan, brown meat with Italian seasoning. Drain any fat.

In a large bowl, combine cooked meat, soup and sour cream. Gently mix in ravioli. Place in a baking dish, cover and bake 15 minutes or until heated. Sprinkle the top with Italian seasoning.

Alfredo Fettuccine



Serves/Makes: 4



Ingredients:

8 ounces cream cheese, cut in bits

3/4 cup parmesan cheese, grated

1/2 cup butter or margarine

1/2 cup milk

8 ounces fettuccine, cooked; drained



Directions:



In large saucepan combine cream cheese, parmesan, butter and milk,

stirring constantly until smooth. Toss pasta lightly with sauce,

coating well. Leftovers freeze well.

Spaghetti Pizza Pie



Serving Size : 8



8 ounces spaghetti, cooked, drained

1/2 cup grated Parmesan cheese

1 egg, slightly beaten

1 pound ground beef, cooked, drained

2 cups spaghetti sauce

1 (8 ounce) package shredded mozzarella cheese



Toss cooked spaghetti, Parmesan cheese and egg. Place in a 9-inch pie

pan. Press along bottom and sides to form crust.



Mix cooked meat and spaghetti sauce. Spread meat mixture over

spaghetti crust. Sprinkle with mozzarella cheese. Bake at 350 degrees

F. for 30 minutes or until thoroughly heated. Let stand 5 minutes

before cutting into wedges.



To serve: Spoon additional heated spaghetti sauce on a serving plate.

Top with slice of Spaghetti Pizza Pie.