Type what you have

Ingredients

• ✓ penne pasta
• broccoli
• red bell pepper
• artichoke heart
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and rinse with cold water until cool.
2. 2 In large bowl, combine pasta, broccoli, red bell pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.

By Kerenza

Ingredients

• ✓ penne pasta
• cucumber
• tomato
• mayonnaise
• sour cream
• dill weed
• lemon pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Combine penne, cucumbers, tomatoes, mayonnaise, sour cream, dill weed, and lemon pepper in a large bowl; mix well.
3. 3 Chill in the refrigerator before serving, at least 45 minutes.

By ILOVETOCOOK

Ingredients

• ✓ penne pasta
• carrot
• kale
• cherry tomato
• cucumber
• red bell pepper
• black olive
• shallot
• salad dressing
• mayonnaise

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well.
2. 2 Combine pasta, carrots, kale, cherry tomatoes, cucumber, bell pepper, olives, and shallot in a bowl. Combine Greek dressing and mayonnaise in a separate bowl; drizzle over salad and mix until well combined.

By CookingWithShelia

Ingredients

• ✓ penne pasta
• olive oil
• green onion
• garlic
• cherry tomato
• salt
• pepper
• mozzarella cheese
• parmesan cheese
• basil
• black olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
2. 2 Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, for 2 or 3 minutes. Stir in garlic and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through.
3. 3 Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives and serve immediately.

By MARBALET

Ingredients

• ✓ penne pasta
• white vinegar
• white sugar
• catalina salad dressing
• salad dressing
• cucumber
• black olive
• tomato
• onion
• carrot
• green bell pepper
• celery salt
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
3. 3 In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.

By TINA B

Ingredients

• ✓ penne pasta
• greek yogurt
• chicken broth
• lemon juice
• mustard
• garlic
• black pepper
• shrimp
• olive oil
• salt
• black pepper
• scallion
• salt
• cheddar cheese
• lemon

Instructions

1. 1 Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until smooth.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook penne uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse penne under cold water until slightly cooled.
3. 3 Preheat the oven to 450 degrees F (230 degrees C).
4. 4 Toss shrimp with 2 tablespoons oil in a bowl; season with salt and pepper. Transfer to a glass baking dish.
5. 5 Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
6. 6 Toss pasta with dressing in a bowl; stir in shrimp and scallions. Season with 1 teaspoon kosher salt and pepper; garnish with Cheddar and lemon slices.

By Brandi Starr

Ingredients

• ✓ penne pasta
• parmesan cheese
• green onion
• mozzarella cheese
• red bell pepper
• cherry tomato
• cauliflower
• basil
• garlic
• olive oil
• cayenne pepper
• black pepper
• garlic powder
• salt
• white vinegar
• honey mustard
• milk
• blue cheese
• sour cream
• mayonnaise

Instructions

1. 1 Whisk mayonnaise, sour cream, blue cheese, milk, honey mustard, vinegar, salt, garlic powder, black pepper, and cayenne pepper together in a small bowl.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; transfer to a large bowl.
3. 3 Heat olive oil in a small skillet over medium heat. Add garlic and basil; cook and stir until fragrant, 3 to 4 minutes. Pour garlic mixture over penne.
4. 4 Add cauliflower, tomatoes, bell pepper, mozzarella cheese, green onion, and Parmesan cheese to penne mixture. Drizzle salad with dressing; toss to combine and coat. Cover the bowl; refrigerate to blend flavors, about 1 hour.

By OlgaB

Ingredients

• ✓ penne pasta
• cherry tomato
• dressing
• basil
• salt
• pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Tear corner of Ready Pasta pouch to vent, then microwave for one minute.
2. 2 Cut tomatoes in half and combine with pasta, adding in Italian dressing and basil.
3. 3 Season with salt and pepper and top with cheese.

By Barilla Canada

Ingredients

• ✓ penne pasta
• salad dressing
• mustard
• parmesan cheese
• dill weed
• red onion
• yellow bell pepper
• orange bell pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, mix together the salad dressing, mustard, cheese and dill.
3. 3 Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.

By Deanna

Ingredients

• ✓ penne pasta
• vegetable broth
• sun-dried tomato
• pine nut
• olive oil
• red pepper flakes
• garlic
• spinach
• parmesan cheese

Instructions

1. 1 Bring broth to a boil in a small saucepan. Off heat, add sun-dried tomatoes and soak until softened, about 15 minutes. Drain; reserve broth. Coarsely chop sun-dried tomatoes; set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain.
3. 3 Cook and stir pine nuts in a skillet over medium heat until lightly toasted. Transfer to a bowl; set aside.
4. 4 Heat olive oil and pepper flakes in the same skillet over medium heat; add garlic and cook until tender, about 1 minute. Add spinach; cook until almost wilted. Add reserved broth and sun-dried tomatoes; cook and stir until heated through, about 2 minutes.
5. 5 Toss penne, spinach mixture, and pine nuts together in a large bowl. Serve with Parmesan cheese.

By madball911

Ingredients

• ✓ penne pasta
• cilantro
• peanut
• green onion
• bean sprout
• red bell pepper
• carrot
• roast beef
• broccoli
• salt
• vegetable oil
• mayonnaise
• red pepper flakes
• ginger
• sesame oil
• sugar
• rice wine vinegar
• soy sauce
• garlic

Instructions

1. 1 Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
2. 2 Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
3. 3 Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ penne pasta
• bacon
• onion
• olive oil
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
3. 3 While the pasta is cooking, cook bacon and onion in a large skillet over medium heat, stirring often, until bacon is crisp and onion is beginning to brown, about 10 minutes.
4. 4 Remove from the heat and drain grease into a small container.
5. 5 Drain pasta and transfer to a large serving bowl.
6. 6 Add oil and stir to coat pasta.
7. 7 Add cooked bacon and onion plus 1 to 2 tablespoons bacon grease.
8. 8 Sprinkle Parmesan over pasta and stir until well combined. Add more bacon grease as desired for flavor and moisture.

By SusieQ

Ingredients

• ✓ penne pasta
• tomato
• dressing
• basil
• red onion
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8-10 minutes.
2. 2 Drain pasta and transfer to a large bowl. Add tomatoes, Italian dressing, basil, red onion, and Parmesan cheese; toss until well coated.

By kelcampbell

Ingredients

• ✓ penne pasta
• butter
• white onion
• green bell pepper
• ground pork
• spaghetti sauce
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 While the pasta is cooking, melt butter in a large pot over medium heat. Add onion and bell pepper; sauté until translucent, about 5 minutes. Add ground pork and cook until evenly browned and crumbly, 7 to 10 minutes. Drain excess fat and transfer to a bowl.
3. 3 Pour spaghetti sauce into the same pot and heat over medium heat until bubbling, 3 to 5 minutes. Add cooked penne and pork mixture, then stir in sour cream. Cook until heated through, about 5 minutes.

By April

Ingredients

• ✓ penne pasta
• margarine
• colby cheese
• tomato
• green chile pepper
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Cook pasta according to package directions. Drain.
3. 3 Stir together pasta, margarine, cheese, diced tomatoes, sugar, and salt. Place in a 9 x 13 inch pan.
4. 4 Bake at 400 degrees F (205 degrees C) for 40 to 60 minutes. The pasta will stick up and brown slightly, so you may want to cover with foil.

By Chris

Ingredients

• ✓ penne pasta
• chicken
• celery
• cranberry
• green onion
• poppy seed salad dressing
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, then rinse under cold water until pasta is cold; drain well.
2. 2 Combine penne, chicken, celery, cranberries, and green onions in a large bowl; pour in salad dressing and lemon juice and stir until evenly mixed.

By Danyell

Ingredients

• ✓ penne pasta
• leek
• heavy cream
• butter
• emmentaler cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Grease a baking dish.
2. 2 Bring two pots of lightly salted water to a boil. Add penne to one pot and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Add leeks to the second pot and cook for 2 minutes. Drain leeks well.
3. 3 Meanwhile, heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper.
4. 4 Drain penne. Place penne and leeks into the prepared baking dish. Pour cheese sauce over top.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes.

By Radegund

Ingredients

• ✓ penne pasta
• olive oil
• cherry tomato
• salt
• black pepper
• feta cheese
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat olive oil in a skillet over medium-high heat. Add tomatoes and salt to taste. Cook gently, stirring occasionally, until tomatoes are soft and have released their juices, 5 to 10 minutes.
3. 3 Drain the pasta and immediately add to the pan of tomatoes. Reduce heat to low and toss to coat. Add feta cheese, and basil and stir through. Season with salt and pepper. Serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ penne pasta
• shrimp
• scallop
• artichoke heart
• sun-dried tomato
• heavy cream
• parmesan cheese
• kalamata olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

By Traci

Ingredients

• ✓ penne pasta
• basil pesto
• cherry tomato
• mozzarella
• salt
• pepper
• basil
• pine nut

Instructions

1. 1 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
2. 2 Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
3. 3 Top with basil and pine nuts.

By Barilla Canada

Ingredients

• ✓ penne pasta
• butter
• parmesan cheese
• gorgonzola cheese
• heavy cream
• pear
• walnut
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Return drained pasta to the pot; stir butter, Parmesan cheese, and Gorgonzola cheese into pasta and place over medium heat; cook until the cheese is completely melted. Pour cream into pasta mixture; stir. Remove from heat and fold in pear. Top with walnuts. Season with pepper and serve.

By nellegirl

Ingredients

• ✓ penne pasta
• olive oil
• yellow squash
• zucchini
• garlic
• salt
• black pepper
• parmesan-peppercorn dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Meanwhile, heat a large skillet over medium heat. Add olive oil; heat for about 30 seconds. Add yellow squash, zucchini, and garlic; cook until tender, about 5 minutes. Season lightly with salt and black pepper. Transfer to a large serving bowl.
3. 3 Stir penne into vegetable mixture; add dressing and toss to coat. Serve hot or cold.

By Mollie

Ingredients

• ✓ penne pasta
• italian dressing
• chicken breast
• zucchini
• asparagus
• red pepper
• chicken broth
• cream cheese
• parmesan cheese

Instructions

1. 1 Cook pasta as directed on package.
2. 2 Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
3. 3 Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

By Philadelphia

Ingredients

• ✓ penne pasta
• chicken breast
• alfredo sauce
• mozzarella cheese
• milk
• onion powder
• garlic powder
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
3. 3 At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
4. 4 Drain cooked chicken and cut into bite-size pieces.
5. 5 Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well.
6. 6 Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
7. 7 Bake in the preheated oven until melted and bubbly, about 25 minutes.

By krissymarie

Ingredients

• ✓ penne pasta
• olive oil
• garlic
• salt
• red pepper flakes
• parsley
• romano cheese

Instructions

1. 1 Cook pasta according to directions
2. 2 In a pan, brown garlic in oil. Add salt, pepper and parsley and remove from heat.
3. 3 Toss penne pasta with garlic mixture and Romano cheese and serve!

By Terry Stirling

Ingredients

• ✓ penne pasta
• olive oil
• chicken sausage
• onion
• pesto
• tomato
• chicken broth
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
2. 2 Meanwhile, heat olive oil in a large pan over medium-high heat. Add chicken sausage and onion. Cook until chicken is browned and no longer pink in the center, 5 to 7 minutes. Reduce heat to low and mix in pesto. Add tomatoes with juice and chicken broth. Simmer sauce until slightly reduced, 5 to 10 minutes.
3. 3 Pour cream into the sauce. Simmer until reduced to your desired thickness, 5 to 10 minutes. Pour sauce into the pot of cooked penne. Mix thoroughly. Let rest for 5 minutes before serving. Garnish with shredded Parmesan cheese to your liking.

By chadfink

Ingredients

• ✓ penne pasta
• bacon
• onion
• garlic
• cheddar cheese
• butter
• all-purpose flour
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook pasta in a large pot with boiling salted water until al dente. Drain.
3. 3 Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, drain on paper towels, then crumble and set aside.
4. 4 Add onion and garlic into the skillet; cook and stir in bacon grease until softened and fragrant. Remove from heat and add chopped cooked bacon; set aside.
5. 5 To make the sauce: Melt butter in a medium saucepan over low heat; add flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese until melted.
6. 6 Combine cooked pasta, bacon and onion mixture, and white sauce; pour into a 2-quart casserole dish. Sprinkle remaining 1 cup grated Cheddar cheese on top.
7. 7 Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes.
8. 8 Serve warm.

By Abbey Robb

Ingredients

• ✓ penne pasta
• olive oil
• chicken breast
• garlic
• asparagus
• red pepper flakes
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
3. 3 Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.

By Jessie

Ingredients

• ✓ penne pasta
• shrimp
• olive oil
• asparagus
• red pepper flakes
• garlic
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
3. 3 Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.

By ILYTAT

Ingredients

• ✓ penne pasta
• spicy sausage
• parsley
• white wine
• heavy cream
• tomato sauce
• water
• parmesan cheese

Instructions

1. 1 Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes. Stir in parsley; cook for 2 minutes. Stir in wine; cook until nearly evaporated, 3 to 5 minutes.
2. 2 Increase heat to high; stir in heavy cream and bring to a boil. Stir in tomato sauce and water; return to a boil. Reduce heat to low; simmer sauce for 1 hour.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne, return to a boil, and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
4. 4 Stir penne into sauce to combine. Remove from heat, cover, and let sit about 2 minutes.
5. 5 Top servings with grated Parmigiano-Reggiano.

By John Mitzewich