Surprise Pasta Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, brown the ground beef until almost cooked; about 10 minutes. Season lightly with salt and pepper.
• Using a food processor, chop the onion finely. Wash it out and then put in the bell pepper. It should turn to liquid. That's the surprise!
• Add tomato paste, garlic, onions, oregano, and bell pepper juice to the browned beef. Allow it to settle a little bit, folding it all together. Add the tomatoes and cover; simmer for another 15 minutes. With a fork or spatula crush the tomatoes and blend the juice into the sauce; continue simmering for about 10 more minutes. Serve over cooked pasta.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
• Prepared zesty Italian dressing according to package directions.
• In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.

Steps:

• Place a large pot of water on to boil and cook pasta according to package directions. Drain and set aside.
• Preheat the oven to 350°F.
• Place the broth in a large nonstick pan. Add the onion, jalapeños, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the chipotle chili powder. Add the tomatoes, beans, and enchilada sauce. Mix well, breaking up the tomatoes slightly. Cook, stirring occasionally, for 10 minutes. Add the cooked pasta and mix well. Ladle the mixture into a casserole dish. Bake covered for 25 minutes. Uncover and bake for 5 minutes longer.
• Serve with cilantro and tofu sour cream to spoon over each individual serving, if desired.

Steps:

• Saute the onions, sunflower seeds and mushrooms in the oil until the vegetables are soft and the seeds are crisp.
• Combine the noodles with the vegetables and seeds. Stir in 1 cup of cheese, eggs, yogurt and seasonings.
• Turn into an oiled casserole, top with bread crumbs and 1/4 cup cheese. Bake at 350 for 30 minutes or until firm and nicely browned on top.