Italian Garden Penne

This recipe is perfect for those 100 degrees days in Texas or quick meal during the week.

 

• 1 lb of penne pasta, cooked accorded to the package
• 1lb of Italian sausage, (mild, hot, sweet, or cheese you pick your favorite flavor)
• 8oz of fresh whole milk mozzarella cheese, cut up in to bite size pieces
• 10.5 oz of cherry tomatoes whole or cut in half
• 1 cup of fresh basil
• 1 teaspoon of garlic, minced
• 1/2 cup of Kraft's  roasted red pepper dressing
• 2 Tablespoons of oil
• 1 cup of fresh Parmesan Cheese

 

1. Heat oil in a large skillet over medium heat, with skin on place Italian sausage into the skillet. Cook on all sides until it reaches 165 degrees. Place onto a cutting board allow them to rest for about 7 mins. Slice into bite size pieces. (at this time if you notice the sausage is still a little pink, you can finish cooking the sliced sausage with the tomatoes.)
2. In the same large skillet add the garlic and cherry tomatoes until tomatoes are warm, add the mozzarella cheese. Cook until cheese is melted. Add the sausage back into pan.
3. Add the cooked pasta, dressing, and basil. Toss everything together,cook for a few mins until warm.

 

Oven Baked Four Cheese Penne Pasta

Oven Baked Four Cheese Penne Pasta
                  This is a quick and easy meal for a busy weekday dinner.

• 1 cup(s) ricotta cheese
• 2 cup(s) shredded mozzarella cheese (about 8 ounces)
• 1/4 cup(s) thinly sliced fresh basil leaves..buy it is so worth it!
• 1 egg, slightly beaten
• 1/8 teaspoon(s) ground black pepper
• 8 ounce(s) Penne, cooked and drained
• 1 jar of  Four Cheese Rosa Sauce
• 2 tablespoon(s)Italian seasoned dry breadcrumbs
• 2 tablespoon(s) grated Parmesan cheese
• 2 boneless, skinless thin chicken breast

Directions

Preheat oven to 350 degrees.

1. Cook pasta according to package.
2. Season the chicken breast with salt and pepper and grill them over high heat, turning occasionally.  until they are cooked through, 5 to 6 minutes. Let rest for a few mins and slice.
3. Combine ricotta cheese, 1 1/2 cups mozzarella cheese, basil, egg, and black pepper; set aside.
4. Toss hot Penna with sauce in large bowl. Stir in ricotta mixture and chicken. Turn into 11- by 7-inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, breadcrumbs, and Parmesan cheese.
5. Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until cheese is melted.

Serve with a salad or your favorite green vegetable.  Serves about 5

HINT- to help with time cook your chicken and make your ricotta mixture the night before.

Creamy Garlic Caesar Tortellini

 

Creamy Garlic Caesar Tortellini

Tonight I made a new pasta meal. It was quick and easy and the family enjoyed it.

• 9oz  frozen cheese tortellini
• 3 plum tomatoes, chopped
• 1 can large olives sliced in half, drained
• 1 medium ripe avocado, peeled and chopped
• 1/2 cup fresh parmesan cheese...plus more for topping
• 3/4 cup creamy Garlic Caesar salad dressing
• About 20-30 slices of pepperoni cut into 2-inch strips

1. Boil cheese tortellini as according to package. Raise in cold water. In a large bowl combine tortellini and remaining ingredients. Chill for an hour. Top with remaining cheese and serve with warm bread. Serves about 5