3-Cheese Pasta Bake

1/10 3/4-ounce can Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/8-ounce package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew-shaped pasta (rotini), cooked and drained
Preparation Stir soup, cheeses, milk and black pepper in 1 1/2-quart casserole. Stir in pasta. Bake at 400°F 20 minutes or until hot.
Preparation Time: 15 minutes
Bake Time: 20 minutes
Makes 4 servings

4-Square Family Pizza

Divide and conquer with this made-to-order pizza. Use Cheddar cheese to section off the refrigerated crust into fourths, and then let each family member customize a square.
Cornmeal, if desired
1 can (13.8 oz) Pillsbury refrigerated pizza crust
2 teaspoons olive oil
1/2 cup shredded Cheddar cheese (2 oz)
1 1/2 cups shredded mozzarella cheese (6 oz)
BBQ Chicken Pizza Square
1 tablespoon chopped red onion
1/2 cup refrigerated honey hickory barbecue sauce with shredded chicken, large pieces cut up
Margherita Pizza Square
1 tablespoon shredded fresh Parmesan cheese
4 to 5 (1/4-inch-thick) slices plum (Roma) tomato (about 1 large tomato)
1 tablespoon thin fresh basil strips
Hawaiian Pizza Square
2 tablespoons pizza sauce
2 slices Canadian bacon, quartered
1/4 cup pineapple tidbits, well drained (from 8-oz can)
Pepperoni Pizza Square
2 tablespoons pizza sauce
8 to 10 slices pepperoni (from 3.5-oz package)
Preparation Heat oven to 425°F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil. Bake 6 to 8 minutes. Sprinkle Cheddar cheese in the shape of a "plus sign" on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares; if desired, arrange the pepperoni to make a happy face. Top entire pizza with mozzarella cheese. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Cut pizza into 4 squares; cut each square into 4 squares to make a total of 16 squares.
Preparation Time: 20 Minutes
Start to Finish Time: 35 Minutes
16 servings

Buffalo Chicken Pizzas

Olive oil
1 can (13.8 oz) Pillsbury refrigerated pizza crust
3 tablespoons butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 medium sweet onion, chopped (1/2 cup)
3 tablespoons red pepper sauce
1 cup diced plum (Roma) tomatoes (3 medium)
1 cup shredded Monterey Jack cheese (4 oz)
Heat oven to 425°F. Lightly coat cookie sheet with olive oil. Unroll dough; with sharp knife or pizza cutter, cut into 4 rectangles. Place rectangles on cookie sheet; press each into 6x5-inch rectangle. In 10-inch skillet, melt butter over medium-high heat. Add chicken, onion and pepper sauce; cook 4 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Remove from heat; stir in tomatoes. With slotted spoon, spoon mixture over dough rectangles to within 1/4 inch of edges. Sprinkle evenly with cheese. Bake 13 to 16 minutes or until crust is deep golden brown.
Preparation Time: 20 Minutes
Start to Finish Time: 40 Minutes
4 pizzas

Celebration Pasta

2 cups fresh tortellini pasta
1 bag (16 ounces) Birds Eye Deluxe Frozen Broccoli, Corn & Peppers
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon lemon juice
1/2 cup fresh or canned diced tomatoes
In large saucepan, cook tortellini according to package directions; drain and return to saucepan. Cook vegetables according to package directions; drain and add to tortellini. In small bowl, combine oil, salt and lemon juice. Stir in tomatoes. Stir tomato mixture into pasta and vegetables; cook over medium heat 5 minutes or until heated through.
Preparation Time: 5 minutes
Cook Time: 20 minutes
Serves 4

Chicken Alfredo Primavera

8 ounces linguini pasta, broken in half
1 cup frozen baby peas, thawed
1 red bell pepper, cut into short, thin strips
1 cup cut fresh asparagus spears (1 inch pieces)
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups 1% milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-3/4 cups (7 ounces) Sargento Bistro Blends Mozzarella Cheese with Sun-Dried
Tomatoes & Basil Shredded Cheese, divided
2 cups chopped cooked chicken or turkey
1/4 cup chopped fresh basil or parsley (optional)
Cook linguini according to package directions adding peas, bell pepper and asparagus to cooking water during last 3 minutes of cooking. Meanwhile, melt butter in medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly. Gradually stir in milk; bring to simmer, stirring frequently. Stir in salt and pepper. Stir in 1-1/4 cups cheese until melted. Drain linguini and vegetables; return to pot over low heat. Add cheese sauce and chicken; mix well. Transfer to serving plates; top with remaining 1/2 cup cheese and, if desired, basil. Serve with freshly ground black pepper.
Preparation Time: 15 minutes
Cook Time: 15 minutes
Serves 4

Chicken Parmesan With Fettuccine

4 No Name Parmesan Crusted Chicken Breasts
3 cups tomato basil pasta sauce
4 tablespoons sundried tomatoes, chopped
4 teaspoons basil pesto
6 tablespoons red wine (optional
) 12 ounces fettuccini
2 cups shredded mozzarella
Bake chicken breasts according to package directions. Cook pasta in boiling water. Drain pasta. Mix pasta sauce, sundried tomatoes, pesto and wine together. Cook mixture until heated through. Put hot pasta in baking dish. Place chicken on top of pasta. Top chicken and pasta with sauce. Sprinkle mozzarella over the top of chicken. Bake for 4 to 5 minutes or until cheese is melted.
Makes 4 servings

"Wheely" Easy Mac & Cheesy

2 cups (8 ounces) dry wagon wheel or rotelle pasta
1 cup frozen shelled edamame (shelled soybeans)
1 can (12 fluid ounces) Nestle Carnation Evaporated Milk
2 cups (8-ounce package) shredded Monterey Jack and cheddar cheese blend or other cheese blend
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup cherry or grape tomatoes, cut in half
COOK pasta according to package directions, adding edamame to boiling pasta water for last 2 minutes of cooking time; drain. MEANWHILE, COMBINE evaporated milk, cheese, garlic powder and black pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat. ADD pasta and edamame to cheese sauce; stir until combined. Add tomatoes; stir gently until combined.
Yield 4 servings

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