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 Spicy Parmesan Meatballs with Angel Hair Pasta Prep Time:50 min Start to Finish:50 min Makes:4 servings 3/4 cup Fiber One® original bran cereal 1 lb extra-lean (at least 90%) ground beef 1/4 cup shredded Parmesan cheese (1 oz) 3/4 teaspoon Italian seasoning 1/4 teaspoon garlic powder 1 can (8 oz) tomato sauce 1 can (14.5 oz) diced tomatoes with green pepper and onion, undrained 1/8 teaspoon ground red pepper (cayenne) 6 oz uncooked whole wheat angel hair (capellini) pasta Additional shredded Parmesan cheese, if desired 1 to 2 tablespoons chopped fresh parsley, if desired 1. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). 2. In large bowl, mix crushed cereal, ground beef, 1/4 cup cheese, the Italian seasoning, garlic powder and 1/4 cup of the tomato sauce until well blended. Shape into 16 (1 1/2-inch) meatballs. 3. Spray 12-inch skillet with cooking spray. Cook meatballs in skillet over medium heat 8 to 10 minutes, turning occasionally, until browned. Drain if necessary. 4. Add remaining tomato sauce, the tomatoes and red pepper to meatballs; turn meatballs to coat. Cover; cook over medium-low heat 15 to 20 minutes, stirring sauce and turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in center. 5. Meanwhile, cook and drain pasta as directed on package. Serve meatballs over pasta. Top each serving with additional Parmesan cheese and parsley. |
 Lemon-Chicken Pasta Salad Prep Time:15 min Start to Finish:25 min Makes:4 servings (1 1/2 cups each) 1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix 1 cup mayonnaise 2 teaspoons grated lemon peel 2 tablespoons fresh lemon juice 2 cups cubed cooked chicken 1 1/2 cups snow pea pods, strings removed, cut diagonally into 1/2-inch pieces 1/2 cup sliced almonds Leaf lettuce, if desired 1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. 2. Drain pasta; rinse with cold water. Shake to drain well. 3. In large bowl, stir together seasoning mix, mayonnaise, lemon peel and lemon juice. Stir in chicken, pea pods and almonds. Serve on lettuce leaves. Serve immediately, or refrigerate |
 Mostaccioli with Roasted Tomato and Garlic Prep Time:15 min Start to Finish:1 hr 30 min Makes:4 servings 2 tablespoons olive or vegetable oil 4 to 5 medium plum (Roma) tomatoes, cut in half 1/2 teaspoon sugar 1/8 teaspoon salt Freshly ground pepper 1 unpeeled bulb garlic 1 cup uncooked mostaccioli pasta (3 ounces) 2 tablespoons chopped fresh or 1 tablespoon dried basil leaves 1/2 cup crumbled feta or cubed mozzarella cheese (2 ounces) 1. Heat oven to 300ºF. Line cookie sheet with foil; generously brush with 1 teaspoon of the oil. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 1 teaspoon of the oil. Sprinkle with salt, sugar and pepper. 2. Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with knife and tomatoes have begun to shrivel; cool slightly. 3. Cook and drain pasta as directed on package. Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; toss with pasta. Add tomato and basil; toss. Top with cheese. Serve immediately. |
 Creamy Ham and Fettuccine Prep Time:20 min Start to Finish:20 min Makes:4 servings 1 package (9 oz) refrigerated fettuccine 1 tablespoon vegetable oil 1 clove garlic, finely chopped 2 medium green onions, sliced (2 tablespoons) 6 oz thinly sliced cooked ham, cut into 1/4-inch strips 1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas 1/3 cup plain low-fat yogurt 1/4 cup ranch dressing 2 tablespoons milk . Cook and drain fettuccine as directed on package. 2. In 12-inch skillet, heat oil over medium-high heat. Add garlic and onions; cook 1 minute. Add ham and peas; cook 1 to 2 minutes, stirring frequently, until hot. 3. Reduce heat to low. Stir in yogurt, dressing and milk. Add fettuccine; cook 2 to 3 minutes, stirring constantly, until hot. |
 Italian Sausage with Tomatoes and Penne Prep Time:35 min Start to Finish:35 min Makes:4 servings 3 cups uncooked penne pasta (9 ounces) 1 pound uncooked Italian sausage links 1/2 cup Progresso® beef flavored broth (from 32-ounce carton) 1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices 2 cups grape or cherry tomatoes, cut lengthwise in half 1/4 cup chopped fresh or 1 tablespoon dried basil leaves 6 green onions, cut into 1/2-inch pieces (1/2 cup) 2 tablespoons olive or vegetable oil 1. Cook and drain pasta as directed on package. 2. Meanwhile, cut sausage crosswise into 1/4-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add sausage; stir-fry 4 to 6 minutes or until brown. Stir in broth. Cover and cook over medium heat 5 minutes. 3. Stir in squash, tomatoes and 2 tablespoons of the basil. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in onions. Simmer uncovered 1 minute. 4. Toss pasta, oil and remaining 2 tablespoons basil. Divide pasta among bowls. Top with sausage mixture. |
 Vegetable Pasta Bake Prep Time: 10 min Total Time: 30 min Makes: 6 servings, 1-1/3 cups each 1 jar (26 oz.) spaghetti sauce 3 cups rotini pasta or penne pasta, cooked, drained 1 bag (16 oz.) frozen vegetable blend, thawed 1/4 cup Grated Parmesan Cheese, divided 1 pkg. (8 oz.) Shredded Mozzarella Cheese PREHEAT oven to 375°F. Mix spaghetti sauce, pasta, vegetables and 1/2 of the Parmesan cheese. SPOON into 13x9-inch baking dish or 3-quart casserole. Sprinkle with mozzarella cheese and remaining Parmesan cheese. BAKE 20 minutes. |
 Baked Macaroni & Cheese with Chiles Prep Time: 15 min Total Time: 40 min Makes: 10 servings, 3/4 cup each 2 pkg. (7-1/4 oz. each) Macaroni & Cheese Dinner 2 eggs 1/2 cup milk 2 medium tomatoes, chopped 3 poblano chiles, roasted, peeled, seeded and chopped 1 cup Shredded Mozzarella Cheese PREHEAT oven to 350°F. Prepare Dinners in large saucepan as directed on package. Beat eggs and milk in large bowl with wire whisk until well blended. Add tomatoes and chiles; mix well. Add prepared Dinners; mix lightly. BAKE 25 minutes or until heated through. |
 Easy Chicken Primavera Prep Time: 5 min Total Time: 15 min Makes: 4 servings, 2 cups each 2 cups fresh broccoli florets 1 medium red pepper, cut into 1-inch chunks 2 Tbsp. water 2 pkg. (6 oz. each) Deli Fresh Oven Roasted Chicken Breast Cuts 1 cup refrigerated Alfredo sauce 1 pkg. (9 oz.) refrigerated fettuccine, cooked, drained 1/4 cup Shredded Parmesan Cheese COOK on medium heat 8 min. or until vegetables are crisp-tender. Add chicken and sauce; cook, uncovered, 2 min. or until heated through, stirring frequently. PLACE hot fettuccine in large serving bowl. Add chicken mixture; mix lightly. Top with the cheese. |
 Chicken Pasta Skillet Prep Time: 10 min Total Time: 45 min Makes: 4 servings 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 1 green pepper, sliced 1 small onion, sliced 1-1/2 cups water 2 cups rotini pasta, uncooked 1 jar (26 oz.) spaghetti sauce 1 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese COOK and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. Add vegetables; cook and stir 5 min. Stir in water. Bring to boil; reduce heat to medium-low. STIR in pasta, covering completely with water; cover with lid. Simmer 15 min. or until pasta is tender. Stir in sauce. SPRINKLE with cheese. Reduce heat to low; cook, covered, 5 min. or until cheese is melted and mixture is heated through. |
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