Creamy Tomato Basil Meatball Rotini Recipes

Steps:

• Heat oven to 425 degrees F.
• Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet.
• While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto very thick.
• Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter.
• While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping.

Steps:

• In 12-inch nonstick skillet, add hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and frozen meatballs. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
• Top with cheese and basil; cover and let stand 2 to 3 minutes or until cheese is melted.

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).

Steps:

• Heat electric skillet to 350ºF.
• Combine first 4 ingredients in skillet; top with vegetables. Cover with lid.
• Cook 10 min., stirring after 5 min. Add cream cheese spread; stir until cream cheese spread is completely melted and mixture is well blended. Reduce heat to low.
• Keep warm until ready to serve.

Steps:

• Heat oven to 350°F. Grease 2-quart casserole. Cook and drain pasta as directed on package.
• In medium bowl, stir milk into Alfredo sauce; stir in 2 tablespoons basil, the cheese and 1 cup of the tomatoes. Pour mixture into casserole. Sprinkle with remaining tomatoes.
• Bake uncovered 30 to 35 minutes or until hot and bubbly. In small bowl, mix bread crumbs and 1 tablespoon basil; sprinkle over top.

Steps:

• Heat oven to 400°. Cook and drain ravioli as directed on package.
• While ravioli is cooking, mix crushed tomatoes, sun-dried tomatoes and basil.
• Pour 1 1/2 cups of the tomato mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches. Top with ravioli. Pour remaining tomato mixture over ravioli. Sprinkle with cheese.
• Bake uncovered about 20 minutes or until hot.