SUSAN'S BAKED PASTA

12 ounces penne rigate (or similar medium pasta)
28-ounce jar Prego Italian Sausage and Garlic Sauce
14-ounce can diced tomatoes with juice
2 to 3 teaspoons crumbled dried basil leaves
2 to 3 teaspoons crumbled dried oregano leaves
2 to 3 cups shredded cheese (Colby/Mozzerella mix is good)


                   
                   
 

Heat oven to 350 degrees.  Cook pasta as directed on package.  In large casserole,
mix Prego sauce, diced tomatoes with juice, and herbs.  Drain pasta when cooked,
and stir into sauce.  Bake uncovered about 30 minutes.  Stir, then top with the
shredded cheese and bake 10-15 minutes longer until cheese melts.

This is nice served with Italian green beans or Sugar Snap peas,
garlic breadsticks, and perhaps a small Italian salad.

The grandkids like it baked with tri-color corkscrew (rotini) pasta,
and topped with half Colby/Mozzerella and half sharp Cheddar.

 

GARDEN PASTA SALAD

This is a great summer salad, filling and nutritious enough to
make a meal by itself, and also good with any cookout meats.

                   


                   

1 cup Miracle Whip Light salad dressing
1/4 cup chopped parsley
1 teaspoon dried basil leaves, crushed
1 garlic clove, minced
2 cups broccoli flowerets, cooked
8-ounce package J. L. Kraft Select mild natural cheddar cheese, cubed
1 cup (4 ounces) tricolor corkscrew noodles (rotini) cooked and drained
2 medium tomatoes, cut into thin wedges (optional)

Combine first 4, mix well.  Add cheese, broccoli, and noodles, mix gently.  Chill.
To serve, arrange tomato wedges around edge of platter, and mound salad in
center.  (Or skip tomatoes and just serve from bowl.)  Makes about 6 servings,
can be easily doubled.  Keeps several days in refrigerator.

You can use regular corkscrew noodles if you can't find the tricolor.
 

 

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