"Pizza" Pasta Toss

Jennifer S.


3 cups (8 oz.) penne pasta, cooked and drained
1/4 cup Balsamic Vinaigrette Dressing
2 oz. Pepperoni, quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped (about 1 cup)
2 cups spaghetti sauce
1 cup Shredded Italian* Five Cheese Blend
Parmesan cheese shreds

Heat dressing in large nonstick skillet on medium heat. Add pepperoni, mushrooms and peppers; cook and stir 8 min. or until vegetables are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min.
Add drained pasta to sauce mixture with Italian cheese; toss to coat. Serve topped with Parmesan cheese.

Chicken-Parmesan Pasta

Jennifer S.

6 small boneless skinless chicken breast halves (1-1/2 lb.)
2 egg whites, lightly beaten
1 cup Italian-style bread crumbs
3 cups spaghetti sauce, divided
1-1/2 cups Shredded Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
1 tsp. dried oregano leaves
6 oz. spaghetti, cooked, drained

HEAT oven to 400ºF.

DIP chicken in egg whites, then in bread crumbs, turning to evenly coat both sides of each breast. Place in 13x9-inch pan sprayed with cooking spray.

BAKE 20 to 25 min. or until chicken is done (165ºF). Top with 2 cups sauce, cheeses and oregano. Bake 5 min. or until mozzarella is melted. Meanwhile, heat remaining sauce.

TOSS spaghetti with sauce; place on plate. Top with chicken.

Pizza Baked Spaghetti

Jolene P.

1 1/2 lbs spaghetti noodles
1 lb sausage (spicy is good in this)
1 1/2 to 2 cans Hunts Spaghetti sauce in favorite flavor
1 cup sugar
2 cups shredded mozzarella cheese
pepperoni

*In a large pot bring water to a boil and add the pasta. Cook until done stirring occasionally. Drain.
*While pasta is cooking, brown sausage in a frying pan until done and drain the grease off.
*Pour the sauce into a large bowl and add sugar. Stir well.
*Add the pasta and the sausage to the sauce and stir well.
*Pour all into a greased 9x13 pan
*Spread cheese over top and place desired amount of pepperoni over cheese (we like it when the pepperoni's are everywhere)
*Bake at 425 degrees until cheese is bubbly and pepperoni's are crisp...usually about 20 minutes or so.

*Freezes well and kids love it. This recipe also doubles well...just put it in a roasting pan instead of a 9x13 and you can feed a lot of people at a party.

Ravioli Stew

Michelle H.

1 tbsp. Olive oil
3 medium carrots, chopped (or 15 or so baby carrots)
2 medium ribs celery, chopped
1 onion, chopped
28 oz. Jar spaghetti sauce
1 can (14 ½ oz.) chicken broth
1 c. water
1 pkg. (12-20 oz.) fresh or frozen ravioli, cooked and drained (I used the 20 oz. size)

In 6 qt. Sauce pot, heat oil over medium-high heat and cook carrots, celery and onion, stirring occasionally, 8 minutes or until golden. Stir in spaghetti sauce, broth, and water. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes. Just before serving stir in hot ravioli and season if desired with salt and pepper. Garnish, if desired, with fresh basil. Make 6 generous servings.