Archive for the ‘Pasta’ Category

  • 8 ounces whole wheat pasta
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried basil leaves
  • 1 1/2 teaspoons dried oregano
  • 3 cups sliced mushrooms
  • 15 halved cherry tomatoes
  • 3/4 cup crumbled feta cheese
  • 1/2 cup chopped green onions
  • 1 (4 ounce) can chopped black olives
Combine ingredients!
Jessica’s Suggestions:
I use half red cooking wine and half balsamic vinegar
I put in a lot more mushrooms 🙂
Olives?  Ick!
It’s better once it sits in the fridge for a few hours, or overnight.  But I would just sprinkle the feta on top when you are ready to serve.  Otherwise it will get all vinegar-y.  (Technical terminology!)

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3-Cheese Pasta Bake

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 package (8 ounces) shredded two-cheese blend (about 2 cups)

1/3 cup grated Parmesan cheese

1 cup milk

1/4 teaspoon ground black pepper

3 cups corkscrew-shaped pasta, cooked and drained (about 4 cups)

  • Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole.  Stir in the pasta.
  • Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

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McCormick’s Salad Supreme

Good Seasons Italian Dressing

Spaghetti noodles



Red onion

Green pepper

Yellow pepper

Red Pepper

Shredded carrots

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1 jar spaghetti sauce (30 oz)

2 lbs ground beef or meatballs

1 lb package lasagna noodles

15 oz pkg ricotta cheese

2 lbs mozzarella (very cheesy)


Simmer meatballs in sauce for a couple of hours.  Mash meatballs in sauce and let simmer awhile longer.  Lightly grease 13×9’’ pan.  Fully cook noodles in water with salt and oil.  Begin layering a little sauce over bottom, layer of noddles, meat sauce, ricotta cheese, then mozzarella.  Repeat this so you have 2 full layers.  Then top last layer with noodles, a little sauce, and mozzarella.  Bake 45 minutes – 1 hour, until bubbly.

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Panera Mac and Cheese

Serves 4.


16 oz pkg small pasta shells

1/4 cup butter

1/3 cup all-purpose flour

2.5 2% milk

6 slices white american cheese (chopped)

1 cup shredded extra sharp white cheddar cheese

1 tbs dijon mustard

1 tsp kosher salt

1/4 tsp hot sauce

Paprika (optional)


1. Prepare pasta as directed.

2. Melt butter in dutch oven over low heat. Whisk in flour and cook 1 minute, whisking constantly.

3. Gradually whisk in milk, cook over medium heat, whisking until mixture thickens and is bubbly. Remove from heat.

4. Add cheeses, mustard, salt and hot sauce, stirring until cheese melts and sauce is smooth.

5. Stir in pasta and cook over medium heat 1 minute or until thoroughly heated.

6. Sprinkle with paprika if desired. Serve immediately.

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