spinach and cheese stuffed pasta shells

Ingredients

• Servings: 6
• 32 jumbo pasta shells
• 2 cups ricotta cheese
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 cup grated parmesan cheese
• 2 tablespoons fennel seed
• 2 teaspoons dried basil
• 4 cloves garlic, minced
• salt and pepper to taste
• 3 1/2 cups spaghetti sauce

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. cook until noodles are just tender; drain well.
• squeeze spinach dry. combine spinach, ricotta, 1/3 cup parmesan cheese, fennel, basil and garlic in a large mixing bowl. season with salt and pepper; mix well.
• spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
• fill each pasta shell with the spinach cheese mixture. arrange the shells, filling side up in the baking dish. spoon remaining marinara sauce over the shells. sprinkle remaining parmesan cheese on top of the shells.
• cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

hearty pasta sauce--ragu style

Ingredients

• Servings: 6
• 6 ounces leftover cooked roast beef (chuck, cross rib, or top round)
• 2 tablespoons olive oil
• 2 garlic cloves, chopped, or more if desired
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans unseasoned tomato sauce
• 1 cup holland house® red cooking
• 2 teaspoons brown sugar
• 1/2 teaspoon ground cinnamon or nutmeg
• 1/2 cup half-and-half
• hot, cooked wide noodles such as tagliatelle or pappardelle
• grated parmesan or romano cheese

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• coarsely chop, or shred by hand, enough cooked roast beef to make 1-1/2 cups. if meat is cold, cut into chunks and warm slightly in microwave to make hand-shredding easier.
• heat olive oil in a 4-quart pot and gently cook garlic, basil, oregano and rosemary about 3 minutes. stir in the 1-1/2 cups beef and tomato paste. add tomato sauce, red cooking , brown sugar and cinnamon or nutmeg, stirring until smooth. bring to a boil. reduce heat to low, cover and simmer 30-40 minutes.
• remove from heat; stir in half & half. serve over pasta, sprinkled with cheese if desired.

alfredo medallions

Ingredients

• Servings: 4
• salt and pepper to taste
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1 (16 ounce) lamb tenderloin, cut crosswise into 1/2-inch thick slices
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1/2 cup white
• 1 teaspoon fresh thyme leaves
• 1 (15 ounce) jar classico® fresh alfredo sauce
• 1 teaspoon grated lemon zest
• 1 tablespoon capers, drained

Recipe

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


• mix together salt, pepper, onion powder, garlic powder, and cayenne. sprinkle evenly over each side of the lamb slices.
• heat butter and olive oil in a 13-inch skillet over medium-high heat. add lamb medallions and brown on both sides until lamb is almost done (about 4 minutes per side). remove from skillet; cover to keep warm.
• pour and thyme into the skillet. simmer over medium-high heat until is reduced by half.
• pour alfredo sauce into reduction; stir in lemon zest and capers. stir until sauce is heated through. place lamb slices into the sauce and heat until internal temperature reaches 145 degrees f.

red pepper pesto pasta

Ingredients

• Servings: 6
• 1 pound penne pasta
• 2 bunches fresh basil leaves
• 1 cup roasted red pepper
• 3/4 cup grated parmesan cheese
• 1 cup olive oil
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• bring a large pot with lightly-salted water to a boil. stir the penne into the water and return to a boil. cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. transfer the drained pasta to a large bowl.
• place the basil, red pepper, and parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. season with salt and pepper. drizzle the sauce over the cooked pasta and toss to coat.

hillshire farm® sausage alfredo

Ingredients

• Servings: 6
• 1 (14 ounce) package hillshire farm® smoked sausage, diagonally cut into 1/4-inch slices
• 8 ounces pasta, cooked, drained
• 2 cups heavy cream
• 2 teaspoons seasoning
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 3 mins Cook Time: 12 mins Ready Time: 15 mins


• prepare pasta according to package directions; drain and set aside.
• saute sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
• add cream and seasoning; bring to a boil. reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. remove from heat, stir in parmesan cheese. add pasta to sauce and toss.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

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 pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

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.