Spinach And Tomato Rotini

Ingredients

• Servings: 2
• 1 (9 ounce) box frozen creamed spinach, thawed
• 1/2 pound uncooked rotini pasta
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 2 plum tomatoes, diced

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• bring a pot of water to a rolling boil over high heat. remove creamed spinach pouch from the box and place pouch in boiling water. boil until heated through, 35 to 40 minutes, rotating serving times during heating.
• meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• combine garlic, olive oil, and tomatoes in a large bowl. stir in the heated creamed spinach. serve over rotini.

Tomato Alfredo

Ingredients

• Servings: 6
• 1 (14.5 ounce) can diced tomatoes
• 1 cup low-fat sour cream
• 3/4 cup grated parmesan cheese
• 3/4 cup frozen green peas
• 1 pound dry fettuccine pasta
• ground black pepper to taste
• salt to taste

Recipe

• cook pasta in a large pot of boiling water, adding peas just before pasta is done. drain.
• combine tomatoes, sour cream, parmesan, and 1/4 cup reserved juice. add pasta and peas. salt and pepper to taste.

shell-roni

Ingredients

• Servings: 6
• 1 pound ground beef
• 2 slices bacon
• 1 large onion, chopped
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup milk
• 1 cup shredded cheddar cheese, divided
• 1/2 (12 ounce) package seashell pasta

Recipe

Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• place ground beef, bacon and onion in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and place in a large saucepan along with tomatoes, soup, milk and 1/2 cup cheese. cook, stirring, until it comes to a low boil.
• stir in pasta, reduce heat to medium-low and cook until pasta is tender, stirring often to prevent sticking.
• transfer to a 9x9 inch baking dish and sprinkle remaining cheese on top.
• bake in preheated oven for 10 minutes or until cheese is melted.

grandma's homemade italian sauce and meatballs

Ingredients

• Servings: 10
• 48 ounces tomato paste
• 12 cups water
• 2 cloves garlic, chopped
• 2 bay leaves
• 1 tablespoon dried basil leaves
• 1 teaspoon salt
• 5 lamb chops
• 1 onion, diced
• 1 (8 ounce) package mushrooms, sliced
• 1 pound ground beef
• 1/4 pound ground lamb
• 1/4 pound ground veal
• 1 cup grated romano cheese
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/4 cups dry bread crumbs
• 2 cloves garlic, chopped
• 2 tablespoons dried parsley
• 2 eggs

Recipe

Cook Time: 8 hrs

Ready Time: 9 hrs


• in a large pot combine tomato paste, water, garlic, bay leaves, basil, and salt. bring to a boil, turn heat down to low and simmer.
• in a skillet, brown lamb chops in olive oil then place in sauce mixture. saute onions and mushrooms in same pan that you browned the lamb chops. add these to sauce as well. simmer sauce a minimum of 8 hours, stirring occasionally.
• to make the meatballs: preheat oven to 350 degrees f (175 degrees c). combine beef, lamb, veal, romano cheese, salt, pepper, bread crumbs, garlic, parsley and eggs; mix well. shape into balls. place on a baking sheet that has been sprayed with cooking spray.
• bake meatballs for 20 minutes. place meatballs in a serving bowl when baking is complete and place in refrigerator. about 2 hours prior to dinnertime pop the meatballs into the sauce.

pasta and peas

Ingredients

• Servings: 8
• 1 (16 ounce) package gemelli pasta
• 1/4 cup olive oil
• 3 green onions, chopped
• 1 pinch seasoned salt to taste (optional)
• 1 (15 ounce) can sweet peas, with liquid
• 1 bunch fresh basil, chopped

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• heat the olive oil in a saucepan over medium heat. stir in the green onions, and season with seasoned salt. cook until green onions are golden brown. mix in the peas with liquid and basil, and continue cooking until heated through. toss with cooked pasta to serve.

simple arrabbiata sauce

Ingredients

• Servings: 4
• 2 (28 ounce) cans diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, minced
• 1/3 cup chopped fresh basil
• 1/2 teaspoon salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• in a large saucepan, combine tomatoes, olive oil, and red pepper flakes. simmer 30 to 40 minutes, or until sauce is thickened. stir in garlic, and simmer 10 minutes. remove from heat, and stir in basil, salt and pepper.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.