Roasted Tomato and Asparagus Pasta

1/4 cup extra-virgin olive oil
3 good sized garlic cloves; minced
salt
fresh ground pepper
1 large handful fresh basil; leaves rolled up together then cut into thin strips
1 lb cherry or grape tomatoes (kept whole)
1 bunch asparagus; end snapped off then snapped/cut into 2 to 3 inch segments

Preheat oven to 375 degrees F. Put all the following, in order, into a large mixing bowl. Toss until the veggies are well coated. Spread out onto a cookie sheet and roast in the oven for 45 minutes or everything starts to look a little burned.

15 minutes before the veggies are due to be done, cook your pasta. Shorter pasta shapes work better for this one.

Scrape it all (including all the oily juices) onto the cooked pasta and toss. Freshly grated Parmesan on top always helps. This pasta is good hot and at room temperature.

Elbows tossed with Prosciutto, Olives and Marinara

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
16 ounces Dreamfields™ Elbows
4 ounces Prosciutto ham
8 ounces Kalamata Olives, drained
1/2 cup red onion, chopped
1/4 cup fresh chopped parsley
2 tablespoons olive oil
1 jar (26 ounces) Marinara Sauce
1/4 cup fresh grated Parmesan cheese

Directions:

In a large skillet over medium heat sauté onion, parsley and Prosciutto in olive oil.
Stirring frequently, stir in marinara sauce and olives; simmer for 20 minutes.
Meanwhile, cook pasta according to package directions; drain well.
Toss pasta with sauce and top with Parmesan cheese.

Recipe Nutrient Analysis: (8 servings)

Nutrient Single Serving
Calories (kcal) 364
Protein (g) 14
Carbohydrates (g) 18
Fat (g) 15
Saturated Fat (g) 2
Cholesterol (mg) 2
Sodium (mg) 921
Total Dietary Fiber (g) 7

Linguine Carbonara

Ingredients:

16 ounces Dreamfields™ linguine (or spaghetti)
1 tablespoon extra-virgin olive oil
6 strips good quality bacon, diced
4 large eggs, at room temperature
2 teaspoons fresh Basil leaves, chopped
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste

Directions:
Cook the linguine according to directions.
In a small skillet heat the olive oil and cook the bacon until crisp.
In a large metal bowl beat the eggs. Beat in the Basil and cheese.
When the pasta is done, drain and add immediately to the egg mixture.
Add the bacon-olive oil and toss well until the sauce thickens.
Season to taste with the salt and pepper.
Serve immediately in warm bowls.

Nutritionals per serving:

Nutrient Single Serving
Calories 509
Protein (g) 28
Digestible Carbohydrates (g) 14
Fat (g) 21
Saturated Fat (g) 7
Cholesterol (mg) 181
Sodium (mg) 464
Dietary Fiber (g) 6

Spaghetti with Olives and Tomatoes

Serves 6
Prep Time: 10 minutes
Cook Time: 15 minutes

By Chef Antonio Cecconi

When fresh tomatoes are abundant in the summer and fall, I will use them. Because this is a primary sauce, I use canned tomatoes when fresh are no longer available. You may omit the red pepper for milder flavor or substitute Kalamata olives for the capers and black olives. – Chef AntonioThis sauce may be refrigerated up to 48 hours or put in the freezer up to 2 months.

Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon red onion, chopped
1/4 teaspoon hot pepper flakes
1/4 cup white wine or chicken broth
1 can (28-ounces) whole peeled tomatoes
1/2 cup sliced black olives
2 tablespoons capers, drained
1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
16 ounces Dreamfields™ Spaghetti
1/4 cup Parmesan cheese

Directions:

1. Heat oil in a large skillet over medium heat. Cook garlic, onion and pepper flakes 5 minutes or until sizzling hot. Add wine or chicken broth and cook until liquid has evaporated, about 3 minutes.
2. Drain tomatoes and break up. Add into skillet along with olives and cook 5 minutes. Add oregano and basil, cook on medium for 10 minutes, stirring frequently.
3. Prepare pasta according to package directions; drain well. Toss pasta with sauce and Parmesan cheese. Serve immediately.

Recipe Nutrient Analysis: (6 servings)
Nutrient Single Serving
Calories (kcal) 342
Protein (g) 13
Carbohydrates (g) 21
Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 3
Sodium (mg) 413
Total Dietary Fiber (g) 8

Pasta with Broccoli, Ham and Cheese

A recipe that always comes out when there is leftover ham in the refrigerator, this colorful and very healthy dish tastes great. Use just deli ham from the grocery store or dress it up with some fancy cured ham such as real Italian Prosciutto.

Ingredients:
16 ounces Dreamfields™ Penne Rigate
1 head fresh broccoli ( or 1 10-ounce package frozen broccoli)
2 tablespoons olive oil
6 ounces ham, cut into small strips
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Directions:
1. Cook the pasta according to package directions.
2. Wash and trim the broccoli florets away from the stems. Cook the fresh (or frozen) broccoli in a small amount of water in the microwave for 3 to 4 minutes, or until “crisp-tender.” Drain and season with salt and pepper.
3. Heat the oil in a small skillet and add the ham and broccoli florets. Cook for 1 minute, stirring. 4. Toss the ham-broccoli mixture into the hot pasta with the cheese.
5. Taste and correct the seasonings. Serve immediately.

Nutritionals per serving: (8 servings)
CALORIES: 288
PROTEIN: 16 g
DIGESTIBLE CARBOHYDRATES: 15 g
FAT: 7 g
CHOLESTEROL: 6 mg
SODIUM: 124 mg
FIBER: 7 g

Penne Primavera

By Chef Antonio Cecconi
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
8 ounces Dreamfields™ Penne Rigate
1 tablespoon extra virgin olive oil
1/4 cup red onion, chopped
1/2 cup broccoli florets, chopped
1/2 cup carrot, chopped
1/2 yellow bell pepper, chopped
2 tablespoons fresh basil, chopped
1 package (10 ounces) fresh spinach, coarsely chopped
1/2 teaspoon garlic salt
1/8 teaspoon red pepper flakes
1 1/2 cups marinara sauce
1/4 cup grated Parmesan cheese

Directions:
1. Heat olive oil in a large skillet over medium high heat and sauté onion, broccoli, carrots, bell pepper and basil until soft, about 5 minutes.
2. Add spinach, garlic salt, hot pepper flakes and marinara sauce; reduce heat to medium and simmer for 15 minutes.
3. Prepare pasta according to package directions; drain well.
Toss pasta with sauce mixture and sprinkle with Parmesan cheese.

Recipe Nutrient Analysis: (6 servings)
Nutrient Single Serving
Calories (kcal) 226
Protein (g) 10
Carbohydrates (g) 15
Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 2
Sodium (mg) 505
Total Dietary Fiber (g)* 6

Comments: This can be a satisfying vegetarian meal in itself. You can add cubed chicken or shrimp for a complete meal. Substitute in-season vegetables, dial up or minimize the heat by controlling the amount of red pepper flakes.

Rotini with Creamy Bacon and Peas

Ingredients:
16 ounces Dreamfields™ Rotini
4 ounces bacon strips, cooked and chopped
1/2 cup chopped onion
1 garlic clove, minced
1 ounce dehydrated sun-dried tomatoes
2 cups half & half
1 1/2 cups frozen peas, thawed
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black ground pepper

Directions:
1. Cook bacon until crisp. Remove from pan and reserve about 1 tablespoon of bacon grease.
2. Add garlic and onion and cook until soft, about 3 minutes.
3. Hydrate tomatoes according to directions and set aside.
4. Add half and half and bring to a boil. Reduce heat and simmer for 10 minutes or until it starts to thicken.
5. Add sun-dried tomatoes and cook for 5 more minutes.
6. Add peas, salt and pepper and stir in bacon. Combine sauce with hot pasta and Parmesan cheese and toss until blended.

Nutritionals per serving - 6 servings:
CALORIES: 517
PROTEIN: 25 g
CARBOHYDRATES: 26 g
FAT: 19 g
SATURATED FAT: 10 g
CHOLESTEROL: 57 mg
SODIUM: 908 mg
DIETARY FIBER: 9 g

Linguine Salsa Rosa (Pink Sauce)

Serves 8

By Chef Antonio Cecconi

Ingredients:
16 ounces Dreamfields™ linguine

1/4 cup olive oil

1/2 cup chopped onion

2 tablespoons fresh parsley, chopped or 1 teaspoon dried

2 cloves garlic, minced

8 ounces ham, diced into 1/2 inch pieces

8 ounces mushrooms, sliced

1/2 cup red wine

1 jar (26 ounces) marinara sauce

1/4 cup half & half

1/2 cup Romano cheese

Directions:
1. Heat oil in Dutch oven over medium heat.
2. Cook onion, parsley and garlic for 5 minutes or until soft. Add ham and mushrooms, and pour in wine; cook 10 minutes, stirring frequently until wine has evaporated.
3. Stir in marinara sauce and cook for 10 minutes.
4. Add half & half; stir until smooth and simmer 10 minutes.
5. Meanwhile, cook pasta according to package directions. Toss with sauce and Romano cheese, serve.

Nutritionals per serving:

CALORIES: 396

PROTEIN: 19 g

CARBOHYDRATES: 19 g

FAT: 15 g

SATURATED FAT: 3 g

CHOLESTEROL: 10 mg

SODIUM: 910 mg

DIETARY FIBER: 7 g

Linguine Puttanesca

Serves 6

Fragrant red ripe Italian plum tomatoes give this sauce its wonderful flavor. The red peppers balance the tart and sweet tomatoes with a little heat.

Ingredients:

16 ounces Dreamfields Linguine (one box)

1/4 cup extra-virgin olive oil

3 large cloves garlic

1/2 cup chopped yellow onion

1/2 to 1 teaspoon crushed red chili peppers

1/2 teaspoon salt, or to taste

28-ounce can Italian plum tomatoes, diced

2/3 cup kalamata olives, halved

1 cup freshly grated Parmesan cheese

Directions:

1. Cook the pasta according to package directions.
2. Meanwhile, heat the oil in a large skillet. Add the garlic and onion and cook, stirring, for about three minutes.
3. Stir in the red pepper and salt.
4. Add the tomatoes and cook over high heat for 5 minutes, stirring often.
5. Stir in the olives and cook 5 minutes more. Taste and correct the seasonings.
6. Drain the cooked pasta well. Toss into the sauce.
7. Sprinkle with cheese to serve.

Nutritionals per serving:

DIGESTIBLE CARBOHYDRATES: 14 g

CALORIES: 491

CALORIES FROM FAT: 277

TOTAL FAT: 19 g

PROTEIN: 17 g

CHOLESTEROL: 17 mg

SODIUM: 824 mg

Orzo Salad with Marinated Mushrooms and Edamame

Ingredients
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves
2 1/2 tablespoons olive oil
1 tablespoon dry sherry
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 bay leaf
7 cups quartered mushrooms (about 1 pound)
2 cups frozen blanched shelled edamame (green soybeans), thawed
1 cup chopped red bell pepper
2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta)

Preparation
Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf. Add pasta, and toss to combine. Cover and refrigerate overnight.

Yield
8 servings (serving size: about 3/4 cup)

Nutritional Information
CALORIES 201(29% from fat); FAT 6.5g (sat 0.7g,mono 3.7g,poly 1.9g); PROTEIN 8.9g; CHOLESTEROL 0.0mg; CALCIUM 37mg; SODIUM 456mg; FIBER 3.6g; IRON 2.5mg; CARBOHYDRATE 27.7g

Balsamic Chicken

(From Studio5)

Ingredients:
2-3/4 cup olive oil
1 cup balsamic vinegar
salt and pepper to taste
1 tsp red pepper flakes
1 cup fresh basil, minced or 1-2 Tbl dried Italian seasoning
1 lb boneless, skinless chicken breast, cut into 1-inch strips
1 pint cherry or grape tomatoes
12 oz cooked pasta of choice
Shredded Parmesan cheese

Method:
1. Combine first 7 ingredients on large baking dish. Stir to coat chicken breast.

2. Place baking dish in oven on high broil. Broil aprox 7-10 minutes or until chicken is cooked through.

3. Toss chicken over cooked pasta; use a rubber scraper and get all the seasonings off baking dish. Sprinkle with Parmesan cheese.

Serves 4.

Penne with Asparagus and Artichokes

(from Food and Wine)

HEALTHY

SERVES: 4

Ingredients
4 teaspoons pine nuts
1 1/2 pounds asparagus, cut into 1 1/2-inch lengths
2 teaspoons extra-virgin olive oil
Salt and freshly ground pepper
24 baby artichokes (about 2 pounds), outer leaves discarded, bottoms trimmed, artichokes quartered and rubbed with a lemon half
1 1/2 cups low-sodium nonfat chicken broth
3 tablespoons fresh lemon juice
2 garlic cloves, thinly sliced
1/2 pound penne
3/4 cup frozen baby peas, thawed
1/3 cup freshly grated Parmesan cheese
3 tablespoons coarsely chopped flat-leaf parsley

Directions
1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for about 6 minutes, or until lightly toasted. Transfer to a plate. Increase the oven temperature to 450°.

2. In a bowl, toss the asparagus with 1 teaspoon of olive oil, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Spread the asparagus on a rimmed baking sheet and roast for 15 minutes, or until browned, shifting the pan every 5 minutes so the asparagus cooks evenly.

3. Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon of olive oil. Add the artichokes, cut side down, and cook over moderate heat until just golden brown, about 5 minutes. Add the chicken broth, lemon juice and garlic, cover and cook over low heat until the artichokes are just tender, about 8 minutes.

4. In a large pot of boiling salted water, cook the penne until al dente. Drain the pasta well and return it to the pot. Add the asparagus, artichokes, peas, Parmesan and parsley and toss well. Transfer the pasta to warmed bowls; sprinkle with the toasted pine nuts and serve.

NOTES One Serving: Calories 368 kcal, Total Fat 8.0 gm, Saturated Fat 2.3 gm, Protein 20 gm, Carbohydrates 56 gm

Alfredo Fettuccine

Ingredients:

8 ounces cream cheese , cut in bits
3/4 cup parmesan cheese , grated
1/2 cup butter or margarine
1/2 cup milk
8 ounces fettuccine , cooked, drained
1 clove garlic

Directions:

1. In large saucepan combine cream cheese, parmesan, butter, milk and garlic, stirring constantly until smooth.
2. Toss pasta lightly with sauce, coating well.
3. Leftovers freeze well.

Summer Tortellini Salad

1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese

Directions:
1. Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside.
2. Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.
3. Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving.

Yield: 6 servings

Nutrients per serving: (1 cup): Calories 180, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 31 g, Protein 7 g, Sodium 490 mg, Fiber 3 g

©The Pampered Chef, Ltd. 2008

Tomato Alfredo with Sausage

1 1/2 pounds mild Italian sausage links
2 garlic cloves, peeled
1 medium onion, thinly sliced
1 medium green bell pepper, cut into strips
2 cans (14 1/2 ounces each) Italian-seasoned diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 teaspoon sugar
16 ounces uncooked mostaccioli, rigatoni or penne
1/4 cup whipping cream
Freshly grated Parmesan cheese (optional)

Directions:
1. Remove casings from sausage links; discard casings. Cut sausages crosswise into 1/2-inch pieces.
2.Cook sausage in Large Saute Pan over medium heat 8 minutes. Add garlic pressed with Garlic Press; continue cooking 2 minutes. Drain, if necessary.
3. Stir in onion, bell pepper, tomatoes, tomato sauce and sugar. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.
4. While sauce is cooking, prepare mostaccioli in Professional (8-qt.) Stockpot according to package directions. Drain.
5. Remove pan from heat. Gradually stir whipping cream into sausage mixture. Serve over hot mostaccioli. Sprinkle with Parmesan cheese, if desired.

Yield: 8 servings

Nutrients per serving: Calories 420, Fat 15 g, Sodium 1180 mg, Fiber 3 g ©The Pampered Chef, Ltd. 2008

Confetti Pasta Salad

1 cup coarsely chopped broccoli
1cup coarsely chopped cauliflower
1 package (9 ounces) refrigerated cheese-filled tortellini, cooked and drained
1medium carrot, thinly sliced
2 tablespoons thinly sliced green onions
1 garlic clove, pressed
1/2 cup fat-free Italian salad dressing
1 teaspoon hot pepper sauce (optional)
1/2 cup (2 ounces) grated fresh Parmesan cheese

Directions:
1. Combine all ingredients except Parmesan cheese in Classic Batter Bowl; toss gently.

2. Sprinkle with Parmesan cheese. Serve using Stainless Serving Spoon.

Yield: 8 servings Nutrients per serving: (1 cup): Calories 140, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 19 g, Protein 7 g, Sodium 490 mg, Fiber 2 g

©The Pampered Chef, Ltd. 2008

Pronto Saucy Pork Chops Pasta Skillet

Prep Time: 5 min

Total Time: 15 min

Makes: 4 servings

Take 1 can (14-1/2 oz.) diced tomatoes, undrained and 1/2 lb. (8 oz.) of your favorite uncooked bite-size pasta and mix & match your recipe from these options...

4 boneless pork chops (1 lb.)
1 cup peas, 1 cup sliced carrots (about 2 medium)
1/2 cup KRAFT Zesty Italian Dressing, divided, 1 cup KRAFT Shredded Cheddar Cheese

Then follow our 3 simple steps:
COOK pasta as directed on package.
MEANWHILE, cook meat in 2 Tbsp. of the dressing in large skillet 5 min. or until meat is browned on both sides, turning after 3 min. Stir in tomatoes, vegetables and remaining 6 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until meat is cooked through and vegetables are crisp-tender.
TOP with cheese; cover. Let stand 2 to 3 min. or until cheese is melted. Serve over hot drained pasta.

KRAFT KITCHENS TIPS
Jazz It Up For a nice presentation, simply slide the meat, vegetables and sauce out of the skillet onto the cooked pasta.Make Ahead Get a head start on the next night's meal. Cook and drain 1 lb. of pasta. Use half for this recipe, then cool the remaining pasta and toss with a little olive oil. Store in a resealable plastic bag in the refrigerator to enjoy another night.

Pronto Saucy Meatless Pasta Skillet

Prep Time: 5 min

Total Time: 15 min

Makes: 4 servings

Take 1 can (14-1/2 oz.) diced tomatoes, undrained and 1/2 lb. (8 oz.) of your favorite uncooked bite-size pasta and mix & match your recipe from these options...

meatless:

1 can (15 oz.) cannellini beans, drained, rinsed (add with the tomatoes)
2 cups fresh broccoli florets,

1 jar (4-1/2 oz.) sliced mushrooms, drained
1/2 cup KRAFT Ranch Dressing, divided,

1/4 cup KRAFT 100% Grated Parmesan Cheese

Then follow our 3 simple steps:
COOK pasta as directed on package.

MEANWHILE, cook meat in 2 Tbsp. of the dressing in large skillet 5 min. or until meat is browned on both sides, turning after 3 min. Stir in tomatoes, vegetables and remaining 6 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until meat is cooked through and vegetables are crisp-tender.

TOP with cheese; cover. Let stand 2 to 3 min. or until cheese is melted. Serve over hot drained pasta.

KRAFT KITCHENS TIPS
Jazz It Up For a nice presentation, simply slide the meat, vegetables and sauce out of the skillet onto the cooked pasta.Make Ahead Get a head start on the next night's meal. Cook and drain 1 lb. of pasta. Use half for this recipe, then cool the remaining pasta and toss with a little olive oil. Store in a resealable plastic bag in the refrigerator to enjoy another night.

Pronto Saucy Beef Sirloin Pasta Skillet

Prep Time: 5 min
Total Time: 15 min
Makes: 4 servings

Take 1 can (14-1/2 oz.) diced tomatoes, undrained and 1/2 lb. (8 oz.) of your favorite uncooked bite-size pasta and mix & match your recipe from these options...

1 lb. boneless beef sirloin steak, cut into 4 pieces
1 cup sliced onions (about 1 medium),
1 jar (4-1/2 oz.) sliced mushrooms, drained
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided,
6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut up


Then follow our 3 simple steps:
COOK pasta as directed on package.
MEANWHILE, cook meat in 2 Tbsp. of the dressing in large skillet 5 min. or until meat is browned on both sides, turning after 3 min. Stir in tomatoes, vegetables and remaining 6 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until meat is cooked through and vegetables are crisp-tender.
TOP with cheese; cover. Let stand 2 to 3 min. or until cheese is melted. Serve over hot drained pasta.

KRAFT KITCHENS TIPS
Jazz It Up For a nice presentation, simply slide the meat, vegetables and sauce out of the skillet onto the cooked pasta.Make Ahead Get a head start on the next night's meal. Cook and drain 1 lb. of pasta. Use half for this recipe, then cool the remaining pasta and toss with a little olive oil. Store in a resealable plastic bag in the refrigerator to enjoy another night.

Pronto Saucy Chicken Pasta Skillet

Prep Time: 5 min

Total Time: 15 min

Makes: 4 servings

Take 1 can (14-1/2 oz.) diced tomatoes, undrained and 1/2 lb. (8 oz.) of your favorite uncooked bite-size pasta and mix & match your recipe from these options...

4 boneless skinless chicken breast halves (1 lb.)

1 cup chopped onions (about 1 medium),

1 cup chopped green peppers (about 1 medium),

1/2 cup KRAFT Sun-Dried Tomato Dressing, divided,

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Then follow our 3 simple steps:
COOK pasta as directed on package.
MEANWHILE, cook meat in 2 Tbsp. of the dressing in large skillet 5 min. or until meat is browned on both sides, turning after 3 min. Stir in tomatoes, vegetables and remaining 6 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until meat is cooked through and vegetables are crisp-tender.
TOP with cheese; cover. Let stand 2 to 3 min. or until cheese is melted. Serve over hot drained pasta.

KRAFT KITCHENS TIPS
Jazz It Up For a nice presentation, simply slide the meat, vegetables and sauce out of the skillet onto the cooked pasta.Make Ahead Get a head start on the next night's meal. Cook and drain 1 lb. of pasta. Use half for this recipe, then cool the remaining pasta and toss with a little olive oil. Store in a resealable plastic bag in the refrigerator to enjoy another night.