Pronto Pasta Italiano Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, crumble sausage into a large nonstick skillet coated with cooking spray. Add onion and green pepper; cook and stir over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, broth, garlic, tarragon, basil and cayenne., In a small bowl, combine flour and milk until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat. Stir in cheddar cheese until melted. Drain pasta; toss with sausage mixture. Sprinkle each serving with 2 teaspoons Parmesan cheese.

Steps:

• Prepare Dinner as directed on package. Meanwhile, brown meat in large skillet.
• Drain meat; return to skillet. Add Dinner and pizza sauce; mix well.
• Top with shredded cheese; cover. Cook on low heat 2 min. or until shredded cheese is melted.

Steps:

• Prepare Dinner as on directed on package. Meanwhile, brown meat in large skillet; drain, if necessary.
• Add Dinner and pizza sauce; mix lightly. Sprinkle with shredded cheese; cover. Reduce heat to low; cook 2 min. or until shredded cheese begins to melt.

Steps:

• Prepare macaroni and cheese as directed on package. Meanwhile, brown meat in a large skillet; drain.
• Add macaroni and cheese and pizza sauce to skillet with the cooked ground beef; mix lightly. Sprinkle with cheese; cover. Cook on low heat 2 minutes or until shredded cheese begins to melt.

Steps:

• Bring a 6-quart pot of salted water to a boil. Add frozen broccoli, haricots verts, and edamame and cook, uncovered, until crisp-tender, about 3 minutes. Transfer vegetables with a slotted spoon to a large bowl. Add pasta to boiling water and cook until al dente, then drain in a colander.
• Meanwhile, heat 2 tablespoons oil in a deep 12-inch skillet over high heat until hot but not smoking and sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Transfer oil with garlic and red pepper to a cup. Add remaining 2 tablespoons oil to skillet and cook onions, stirring, until softened and pale golden, about 3 minutes.
• Add boiled vegetables and tomatoes and cook, covered, until vegetables are tender, about 5 minutes. Add butter and cheese and stir until combined. Put fettuccine in a deep serving dish and toss with vegetable mixture and garlic oil.

Steps:

• Preheat oven to 375.
• Cook pasta according to the package directions and drain.
• Chop zucchini with Food Chopper.
• Using Garlic Press, press garlic into Classic 2-Qt Batter Bowl.
• Add zucchini, spaghetti sauce, and basil.
• Grate Parmesan cheese with Deluxe Cheese Grater.
• In a 9x13" Baker, layer one-third of the spaghetti sauce mixture, half of the pasta, one-third of the spaghetti sauce mixture and half of each of the cheeses.
• Repeat layers with the remaining pasta, sauce, and cheeses and cover with aluminum foil.
• Bake 45 minutes.
• Uncover, continue baking 5 minutes.
• Serve with roasted garlic bread, if desired.
• Cook's Tips: Casserole may be prepared ahead, covered and refrigerated overnight. Bake as directed except increase the covered baking time to 1 hour.
• For a 6-serving recipe, reduce rotini to 8 ounces, zucchini to 1 1/3 cups, garlic to 1 clove, spaghetti sauce to 28 oz, basil to 3/4 tsp, grated Parmesan cheese to 1/4 cup and mozzarella cheese to 1 cup. Assemble casserole as directed. Place in 9" Square Baker. Bake, covered, 30 minutes. Uncover and continue baking 5 minutes.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender. Stir in the prosciutto, olives, onion powder, basil, parsley, pepper and salt. Cook, uncovered, over medium heat for 3-4 minutes or until heated through. Drain spaghetti; toss with prosciutto mixture. Sprinkle with feta cheese.