HARVEST PASTA
Pair with Gallo® Family Vineyards Chardonnay.-Taste of Home Cooking School
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended., Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through., Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately.
Nutrition Facts :
EASY PASTA SKILLET
Enjoy a Easy Pasta Skillet that's meaty with ground beef, saucy with pasta sauce, and cheesy with mozzarella and Parmesan. Our Easy Pasta Skillet features mostaccioli.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Brown meat in large skillet; drain. Return meat to skillet. Stir in water; bring to boil.
- Stir in pasta; cover. Simmer on medium-low heat 15 min. or until pasta is tender.
- Add pasta sauce and 1/2 cup mozzarella; mix lightly. Sprinkle with remaining mozzarella and Parmesan; cover. Cook 3 min. or until mozzarella is melted.
Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
HARVEST PASTA CASSEROLE
Make this Harvest Pasta Bake with chopped onions, red pepper and creamy butternut squash. This Harvest Pasta Bake is a tasty rigatoni pasta casserole.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 36 g, Fiber 4 g, Sugar 6 g, Protein 13 g
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