mushroom garlic angel hair pasta

Ingredients

• Servings: 6
• 1 (8 ounce) package angel hair pasta
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 3/4 cup milk
• 2 cloves garlic, minced
• 2 tablespoons grated parmesan cheese
• 2 tablespoons grated asiago cheese
• 1 tablespoon extra-virgin olive oil
• 1/4 cup mushrooms, halved and sliced
• 2 tablespoons finely chopped red bell pepper
• 1/4 cup chopped green onion
• 2 tablespoons grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain.
• heat butter in a small saucepan over medium heat; stir flour into the melted butter until well mixed; cook about 3 minutes. slowly pour milk into flour mixture, stirring constantly until well incorporated. add garlic; cook and stir until sauce is thickened, about 2 minutes. add 2 tablespoons parmesan cheese and asiago cheese; stir until cheese is melted, 2 to 4 minutes. reduce heat to low and simmer garlic sauce while preparing remaining ingredients.
• heat olive oil in a skillet over medium-high heat; add mushrooms and red bell pepper. cover and cook, stirring occasionally, until vegetables are tender, about 5 minutes. remove from heat.
• place angel hair pasta in a serving bowl; toss to coat with garlic sauce. add mushroom mixture and green onion; toss gently. top with 2 tablespoons parmesan cheese.

Mostaccioli Salad

Ingredients

• Servings: 16
• 1 (16 ounce) package mostaccioli pasta
• 1 tablespoon vegetable oil
• 1 1/2 cups distilled white vinegar
• 1 1/2 cups white sugar
• 1 medium onion, chopped
• 1 medium cucumber, chopped
• 1 (4 ounce) jar chopped pimento
• 2 teaspoons prepared yellow mustard
• 1 tablespoon garlic powder
• 1 tablespoon parsley flakes
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 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.
• in a large bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. cover, and refrigerate 24 hours before serving.

three cheese manicotti

Ingredients

• Servings: 7
• 1 (8 ounce) package manicotti pasta
• 16 ounces ricotta cheese
• 6 ounces shredded mozzarella cheese, divided
• 6 ounces shredded monterey jack cheese
• 2 tablespoons sour cream
• 1/3 cup dried bread crumbs, seasoned
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 2 cups spaghetti sauce

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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.
• meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, monterey jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
• in a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
• fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. sprinkle remaining mozzarella cheese on top of sauce.
• bake in preheated oven uncovered for 40 minutes; serve.

Creamy Alfredo Potatoes

Ingredients

• Servings: 4
• 4 large russet (baking) potatoes
• 1 tablespoon kosher salt
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1 pinch cayenne pepper (optional)
• 1 tablespoon butter
• 2 green onions, chopped
• 1/4 cup chopped fresh parsley
• 1 (15 ounce) jar classico® fresh four cheese alfredo sauce, divided

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. avoid over cooking to prevent skins from splitting. drain. refrigerate until chilled through.
• combine paprika, salt, pepper and cayenne.
• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart baking dish with 1 tablespoon butter.
• peel the fully chilled potatoes. grate the potatoes using course box grater or food processor.
• layer half the potatoes into the buttered baking dish, season with a sprinkling of prepared seasoning blend, half the diced green onions, some parsley, and half a jar of the alfredo sauce. repeat layers ending with the remaining sauce and a sprinkling of the seasoning. reserve some green onions and parsley for garnish.
• bake until hot and slightly browned, 30 to 35 minutes.
• garnish with reserved green onions and parsley.

Garlic Sausage And Pasta In A Bechamel Sauce

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 cup all-purpose flour
• salt to taste
• white pepper to taste
• 4 cups milk
• 1 (16 ounce) package corkscrew-shaped pasta (fusilli)
• 2 egg yolks
• 1/4 teaspoon ground nutmeg
• 1 (12 ounce) package garlic chicken sausage (such as al fresco® all natural roasted garlic chicken sausage), sliced

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• melt butter in a small saucepan over medium-low heat; whisk flour into the melted butter until dissolved, 5 to 10 minutes. season with salt and white pepper. pour milk into the flour mixture; cook and stir until sauce is smooth and thickened, 10 to 15 minutes.
• bring a large pot of lightly salted water to a boil. cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. drain and transfer to a serving bowl.
• remove sauce from heat and stir in egg yolks and nutmeg until well incorporated. pour sauce over pasta; toss to coat.
• cook and stir sausage in a skillet over medium heat until browned and cooked through, 5 to 10 minutes. stir sausage into pasta; season with salt and white pepper.

basil butter

Ingredients

• Servings: 1.25
• 4 cloves garlic
• 15 leaves fresh basil
• 1/2 teaspoon freshly ground black pepper
• 1 cup butter

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place garlic, basil, and pepper in the bowl of a food processor. process until the garlic is in small bits. add the butter, and process just to mix together. spoon into container, and refrigerate until firm.

italian sausage gravy and biscuits

Ingredients

• Servings: 4
• 1 (12 ounce) package ground italian sausage
• 1/2 cup onion, diced
• 1 (16 ounce) jar classico fresh four cheese alfredo sauce
• 3 fresh sage leaves, finely chopped
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup chopped green onion
• 1 (10 ounce) can refrigerated biscuit dough, baked according to package instructions

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. add diced onions and continue to cook until onion softens and turns transparent. drain fat.
• stir in the alfredo sauce, sage and black pepper. bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
• serve over fresh biscuits and top with green onion.