Type what you have

Ingredients

• ✓ tomato pasta sauce
• radiatore pasta
• pineapple
• salami

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 medium saucepan over medium heat, toss cooked pasta with tomato pasta sauce, pineapple and salami. Cook, stirring occasionally, until sauce begins to bubble, about 10 minutes.

By Elizabeth Lawrence

Ingredients

• ✓ tomato pasta sauce
• spaghetti
• olive oil
• cooking spray
• parmesan cheese
• meatball

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 7 minutes. Drain and toss in a bowl with olive oil, then refrigerate until cool, about 15 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Spray a 12-cup muffin tin with cooking spray.
3. 3 Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the prepared muffin cups, arranging noodles in each cup to create "nests" for the meatballs.
4. 4 Top each nest with 1 tablespoon pasta sauce, 1 meatball, and 1 more tablespoon pasta sauce, respectively. Sprinkle remaining Parmesan cheese over the tops of each nest.
5. 5 Bake in the preheated oven until pasta and meatballs are heated through and cheese melts, 20 to 25 minutes. Cool slightly before transferring muffin bites to a serving platter.

By Snacking in the Kitchen

Ingredients

• ✓ tomato pasta sauce
• eggplant
• olive oil
• garlic powder
• spinach leaf
• tomato
• onion
• garlic
• mozzarella cheese
• parmesan cheese
• ricotta cheese
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brush both sides eggplant slices with oil. Place on a baking sheet; sprinkle with garlic powder. Bake until beginning to soften, about 10 minutes.
3. 3 Heat 2 tablespoons oil in a large skillet over medium heat. Add spinach, tomatoes, onion, and garlic; cook and stir until spinach wilts and tomatoes begin to release their juices, about 2 minutes. Combine ½ cup mozzarella, ½ cup Parmesan cheese, and ricotta in a medium bowl; set aside.
4. 4 Place eggplant slices in a greased 9x13-inch baking dish. Top with spinach mixture; spread cheese mixture in a thin layer over spinach. Top with sauce; sprinkle with remaining ¼ cup mozzarella, ¼ cup Parmesan cheese, and Italian seasoning.
5. 5 Bake in the preheated oven until eggplant is tender and easily pierced with a fork, about 30 minutes.

By Julie3333

Ingredients

• ✓ tomato pasta sauce
• turkey sausage
• ground beef
• sugar
• taco shell
• mozzarella cheese
• italian seasoning

Instructions

1. 1 Combine the ground beef and Italian sausage in a large heavy skillet. Cook over medium heat until evenly browned. Drain off excess grease, and season meat with Italian seasoning.
2. 2 Heat the pasta sauce in a saucepan over medium heat until heated through. When the sauce is warm, stir in the sugar.
3. 3 Fill taco shells with the meat mixture, spoon pasta sauce over, and top with mozzarella cheese.

By Super Dave

Ingredients

• ✓ tomato pasta sauce
• pasta
• ground beef
• onion
• provolone cheese
• sour cream
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
2. 2 Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
4. 4 Bake in preheated oven for 30 minutes, or until bubbly.

By Lorna

Ingredients

• ✓ tomato pasta sauce
• chicken breast
• orecchiette pasta
• broccolini
• stewed tomato
• portobello mushroom
• garlic
• red pepper flakes

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Grill chicken breast halves until they show dark grill marks and are no longer pink inside, about 5 minutes per side. Let the chicken breasts cool, then place into a bowl and coarsely shred with 2 forks.
3. 3 Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 8 minutes. Drain and return pasta to pot.
4. 4 Stir chicken breast meat, pasta sauce, broccolini, stewed tomatoes, portobello mushrooms, garlic, and red pepper flakes into the cooked pasta. Place over medium heat and cook, stirring frequently, until the mushrooms and broccolini are cooked through and tender, 5 to 10 minutes.

By Raelee's recipes

Ingredients

• ✓ tomato pasta sauce
• cooking spray
• lasagna noodle
• onion
• garlic
• vegetable broth
• rosemary
• artichoke heart
• spinach
• mozzarella cheese
• feta cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. 4 Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. 5 Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

By DMCCRACKEN

Ingredients

• ✓ tomato pasta sauce
• white rice
• water
• olive oil
• garlic
• ground beef
• salt
• pepper
• tomato-based pasta sauce
• parmesan cheese
• mozzarella cheese
• egg
• bread crumb

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef. Cook and stir the meat, breaking it into crumbles as it cooks, until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.
3. 3 Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and mix thoroughly together. Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts. Scoop up handfuls of rice mixture, and gently form into 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes. Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve.

By QUEENBEE28

Ingredients

• ✓ tomato pasta sauce
• egg
• garlic powder
• parmesan cheese
• italian seasoning
• salt
• pepper
• all-purpose flour
• vegetable oil
• eggplant
• ricotta cheese
• mozzarella cheese
• parsley
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
3. 3 Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
4. 4 In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
5. 5 Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
6. 6 Bake in preheated oven for 30 minutes.

By Dinah

Ingredients

• ✓ tomato pasta sauce
• olive oil
• garlic
• caper
• anchovy paste
• red pepper flake
• water
• white wine
• clam
• salt
• pepper
• spaghetti
• parmesan cheese
• basil
• parsley

Instructions

1. 1 Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat; cook and stir until oil infused with flavors, about 5 minutes, taking care not to brown garlic. Add tomato sauce; rinse jar with 1/4 cup water and add to skillet. Add wine and juice from clams, reserving clams; bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until nearly tender yet firm to the bite, about 1 minute less than directed on package for al dente. Drain. Return spaghetti to the pot off heat.
3. 3 Stir in clams. Pour sauce over spaghetti; stir. Cover the pot; let sit, off heat, to allow spaghetti to absorb some sauce, about 3 minutes. Stir in Parmesan cheese; top with chopped fresh basil and/or parsley.

By John Mitzewich

Ingredients

• ✓ tomato pasta sauce
• whole wheat lasagna noodle
• ground turkey
• garlic
• spinach
• chive
• oregano
• parsley
• basil
• egg white
• ricotta cheese
• feta cheese
• parmesan cheese
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through, about 8 minutes. Drain.
3. 3 Brown ground turkey with garlic in a nonstick skillet over medium heat, breaking the turkey up as it cooks, until no longer pink, about 10 minutes. Stir spinach, chives, oregano, parsley, and basil into ground turkey mixture, cook until heated through, and remove from heat.
4. 4 Lightly beat egg whites in a bowl and mix ricotta, feta, and Parmesan cheeses into beaten egg whites. Season with black pepper. Stir ground turkey mixture into cheese mixture.
5. 5 Lay cooked lasagna noodles flat onto a sheet of waxed paper. Divide filling into 8 equal portions and roll the filling into balls. Place a filling ball on one end of a noodle and roll the pasta up around the filling; repeat with remaining noodles and filling.
6. 6 Spread a thin layer of pasta sauce over the bottom of a 9x13-inch baking dish; place rolls into dish with seam sides down. Pour remaining pasta sauce over rolls and sprinkle with Cheddar cheese. Cover dish with aluminum foil.
7. 7 Bake in the preheated oven until cheese topping has melted and the sauce is bubbling, about 40 minutes.

By Terri1984

Ingredients

• ✓ tomato pasta sauce
• lasagna noodle
• olive oil
• mushroom
• onion
• garlic
• spinach
• ricotta cheese
• romano cheese
• egg
• salt
• oregano
• basil
• black pepper
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and garlic and cook until onions are tender; drain excess liquid and cool.
4. 4 At the same time, bring a small pot of water to a boil; add spinach and simmer for 5 minutes. Drain and cool slightly; squeeze out any excess liquid and finely chop.
5. 5 Combine ricotta cheese, Romano cheese, egg, salt, oregano, basil, and pepper in a bowl.
6. 6 Add cooled mushroom mixture and spinach; beat with an electric mixer on low speed for 1 minute.
7. 7 Lay 5 lasagna noodles in the bottom of a 9x13-inch baking dish.
8. 8 Spread 1/3 of the ricotta-spinach mixture over noodles, then sprinkle with 1 cup mozzarella cheese and 1/3 cup Parmesan cheese.
9. 9 Spread 1 cup pasta sauce over top. Repeat layers two more times, then cover with aluminum foil.
10. 10 Bake in the preheated oven for 1 hour. Cool 15 minutes before serving.

By Robbie Rice