Type what you have

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
• 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
• 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
• 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
• 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
• 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
• cashew
• miso paste
• garlic
• water

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 pasta aside.
2. 2 Combine cashews, miso paste, garlic, and hot water in a high frequency blender (such as a Vitamix®). Turn on Vitamix® and quickly increase speed to 10. Blend until mixture is fully blended, 6 to 8 minutes. The mixture should steam when you remove the lid. Pour sauce over pasta and serve - sauce will thicken up as it cools.

By thedailygourmet

Ingredients

• ✓ penne pasta
• olive oil
• red onion
• garlic
• red bell pepper
• yellow bell 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 and reserve.
2. 2 Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

By Donna Lasater

Ingredients

• ✓ penne pasta
• butter
• garlic
• vodka
• tomato
• mozzarella cheese
• heavy cream

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 large skillet, sauté garlic in butter. Add vodka and cook for 3 minutes. Pour in tomatoes and cheese; stir until cheese melts. Stir in heavy cream and heat thoroughly. Mix the sauce into hot pasta.

By Beth

Ingredients

• ✓ penne pasta
• spinach
• olive oil
• bacon
• garlic
• tomato

Instructions

1. 1 Place spinach into a colander in the sink; 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, about 11 minutes.
3. 3 While penne is cooking, heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp. Add garlic and cook for about 1 minute. Stir in tomatoes; cook until heated through.
4. 4 Drain hot pasta over spinach in the colander so it wilts. Transfer spinach-pasta mixture to a large serving bowl. Top with bacon-tomato mixture and remaining 1 tablespoon olive oil; toss until evenly combined.

By Jean Tagliere

Ingredients

• ✓ penne pasta
• butter
• pancetta bacon
• vodka
• heavy cream
• tomato sauce
• parmesan cheese

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 Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
3. 3 Stir in pasta, and heat through. Serve with Parmesan cheese.

By Rick Naylor

Ingredients

• ✓ penne pasta
• pea
• cheddar cheese
• bacon
• bell pepper
• onion
• plain greek yogurt

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 pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
2. 2 Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.

By Laura Miller

Ingredients

• ✓ penne pasta
• sausage
• pesto sauce mix
• milk
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta.
3. 3 Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.

By BaughHumbug

Ingredients

• ✓ penne pasta
• flour
• olive oil
• oat milk
• pumpkin puree
• garlic salt
• vegan cheddar-style 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 pasta and return to the pot.
2. 2 Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.
5. 5 Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.

By thedailygourmet

Ingredients

• ✓ penne pasta
• pepperoni sausage
• shallot
• garlic
• tomato
• heavy cream
• parsley
• parmesan cheese

Instructions

1. 1 Cook penne according to the package directions.
2. 2 In a large skillet, sauté pepperoni until crispy, 5 to 8 minutes. Drain all but 1 tablespoon grease.
3. 3 Add shallot and garlic to grease in the skillet. Cook until translucent. Stir in tomatoes and simmer for about 3 minutes.
4. 4 Stir in cream and cook until reduced, about 8 minutes. Add parsley and remove from heat.
5. 5 Add pasta and toss. Garnish with Parmesan cheese.

By Melissa

Ingredients

• ✓ penne pasta
• tomato
• cannellini bean
• spinach
• feta cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, combine tomatoes and beans in a large non-stick skillet; bring to a boil over medium high heat, then reduce heat to medium-low and simmer 10 minutes. Add spinach; cook until wilted, 2 minutes, stirring constantly.
3. 3 Serve sauce over pasta, and sprinkle with feta.

By Joelene Craver

Ingredients

• ✓ penne pasta
• olive oil
• green onion
• cherry tomato
• basil
• balsamic vinegar
• chorizo sausage
• goat cheese

Instructions

1. 1 Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.
3. 3 Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.
4. 4 Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.

By Rex

Ingredients

• ✓ penne pasta
• ground beef
• onion
• cream of onion soup
• cream of chicken soup
• cheddar cheese soup
• water
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne, and cook for 8 to 10 minutes, or until tender. Drain.
2. 2 Heat a large skillet over medium-high heat. Add ground beef and onion; cook, stirring to crumble the beef, until evenly browned. Drain off excess grease, and mix in the cream of onion soup, cream of chicken soup, and Cheddar cheese soup, along with the water and sour cream. Simmer over medium heat for a few minutes. Stir in the cooked pasta, and serve immediately.

By HALLJ6

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
• butter
• red bell pepper
• garlic
• shrimp
• lemon juice
• lemon zest
• parmesan cheese
• parsley

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 Meanwhile, melt butter in a 10-inch skillet over medium heat. Add red pepper strips and garlic; cook until peppers are tender and crisp, 2 to 3 minutes. Add shrimp and lemon juice; stir constantly until shrimp turn bright pink on the outside and the meat is opaque, 4 to 6 minutes.
3. 3 Add cooked pasta and lemon zest and toss lightly to coat. Serve sprinkled with Parmesan cheese and parsley.

By TGRAHAM4

Ingredients

• ✓ penne pasta
• butter
• garlic
• all-purpose flour
• milk
• heavy cream
• parmigiano-reggiano cheese
• nutmeg
• rotisserie chicken

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 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

By thedailygourmet

Ingredients

• ✓ penne pasta
• olive oil
• portobello mushroom
• basil
• oregano
• garlic
• spaghetti sauce
• mozzarella cheese
• gorgonzola cheese

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. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
3. 3 To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
4. 4 Bake for 30 to 45 minutes, or until cheese is browned. Serve.

By Brad

Ingredients

• ✓ penne pasta
• olive oil
• cauliflower
• ground beef
• onion
• garlic
• tomato
• parsley
• salt
• red pepper flakes

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 While pasta cooks, heat oil in a large skillet over medium-high heat. Add cauliflower; cook and stir for 3 minutes. Add beef, onions, and garlic; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir in tomatoes, parsley, salt, and pepper flakes. Cover and cook for 10 minutes.
3. 3 Drain penne. Pour into the skillet and stir to combine. Serve.

By peloquinswife

Ingredients

• ✓ penne pasta
• bacon
• garlic
• red onion
• olive oil
• tomato
• green chile pepper
• parmesan cheese
• basil
• parmesan cheese

Instructions

1. 1 In a large pot with boiling salted water cook penne pasta until al dente. Drain well.
2. 2 Meanwhile, in a medium skillet cook the bacon strips until mostly cooked, but not crisp. Remove from pan, break into bite size pieces. Drain bacon grease from pan. Return cooked bacon to pan, add minced garlic, chopped red onion, olive oil and chili pepper. Saute until onion is soft, about 5 minutes. Add chopped tomatoes, 1/2 cup of grated Parmesan cheese and fresh basil. Simmer for 10 minutes.
3. 3 Pour ingredients into a large bowl. Add additional grated Parmesan cheese to top and serve immediately over cooked and drained pasta.

By Dayna Kennison

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