under 10 bucks! 3 cheese pasta bake

1 can (10 3/4 ounces) Cream of Mushroom Soup

1 package (8 ounces) shredded two-cheese blend (about 2 cups)

1/3 cup grated Parmesan cheese

1 cup milk

1/4 teaspoon ground black pepper

3 cups corkscrew-shaped pasta, cooked and drained

• Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
• Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

One-Pan Pasta and Meatballs Recipe

EASIEST pasta dish EVER! Pretty darn tasty too! I always eliminate the olives and sometimes substitute artichoke hearts. My family doesn't eat olives.... you can sub in almost anything. Happy Humpday!!!!


1cup water
1jar (25.5 oz) pasta sauce (any flavor)
1 1/2cups uncooked elbow macaroni
20frozen cooked Italian-style or regular meatballs (1 inch)
1can (2 1/4 oz) sliced ripe olives, drained
Grated Parmesan cheese, if desired



1.In 10-inch skillet, heat water and pasta sauce to boiling. Stir in macaroni, meatballs and olives. Return to boiling.
2.Reduce heat to medium. Cover; cook 15 to 20 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese."

I scored this recipe from my favorite food network show . My family loves it!

Sausage and Roasted Vegetable Penne

Ingredients

• 1 sweet onion, cut into wedges
• 1 medium zucchini, sliced in 1/2 lengthwise
• 1 red bell pepper, cheeks removed
• 1/2 pound button mushrooms, stemmed
• 2 1/2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 pint grape tomatoes, washed and dried
• 2 sweet or hot Italian sausages, thinly sliced or casings removed
• 1/4 cup white wine
• 12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
• Freshly grated Parmesan, for garnish

Directions

Preheat the oven to 400 degrees F.

In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.

Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

zesty penne with sausage and peppers

Zesty penne with sausage and peppers

3 cups penne pasta, uncooked

1lb Italian sausage

1 each red and green bell pepper, cut into strips

1 jar spaghetti sauce (26 oz)

1 t fennel seed

Dash crushed red pepper

4 oz cream cheese, cubed

¼ cup shredded parmesan

* Cook pasta as directed on pkg. Meanwhile crumble sausage into large skillet and cook over medium heat for 8 minutes or until done. Drain. Add bell peppers, cook and stir 5 min. or until crisp-tender. Stir in next 3 ingredients; cook 5 minutes or until heated through. Add cream cheese and stir frequently until melted. Drain pasta and add to sausage mixture. Mix lightly and top with parmesan.

Source: Philadelphia cream cheese recipe insert from a magazine.