This is my preferred pasta salad recipe. I made it last week for our FRG potluck, and it was one of three sides (for like 150 people). The recipe is really easy to double or triple: it’s basically 2 parts pasta to 1 part everything else. Enjoy!
Gather: 1 box of jumbo shells1 package of Kraft Fresh Take four cheese mix1 jar of marinara sauce2 cups of ricotta cheese1 cup of shredded mozzarella or Italian cheese Cook jumbo shells according to package instructions and drain. Mix Fresh Take mix with ricotta cheese. Spread about a cup of marinara sauce on the […]
I really didn’t eat pasta in college, but my main choice was this creamy Cajun pasta sauce. At West End (the premiere dining hall on campus), you picked a sauce and a pasta from a daily selection. This is not a true “Cajun pasta” recipe, just my recreation of a dish I ate regularly. You […]
Mac first introduced me to baked spaghetti at an Italian restaurant in Falls Church called Anthony’s. Since we don’t live anywhere near there, I whipped up my own version. Gather:1 box of spaghetti noodles1 jar of marinara sauce1 package of pepperoni1 cup of ricotta cheese2 cups of shredded mozzarella or Italian blend cheese Meatballs:1 pound of […]
During our outlet excursion, we stopped by Le Gourmet Chef. Mac meandered over to the pasta aisle and discovered a basil pesto mezzaluna. Mezzaluna is a half-moon shaped filled pasta similar to ravioli. Due to a week of watering, our cherry tomato plant was ripe for picking. Ergo, I created a caprese recipe. Apparently, I […]
Continuing with my Kraft Fresh Take obsession, I decided to make stuffed shells. Pretty basic, really easy, and very tasty. I did make the whole pound of box of stuffed shells, so I wound up having to make some filling. You will need: 1 box of uncooked stuffed shells1 package of savory four cheese Fresh […]