Touchdown Pasta Toss
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 6-8
Ingredients:
13.25 oz Mueller's Whole Wheat Penne Pasta
2/3 cup balsamic vinaigrette
1 cup Genoa salami, medium diced
1/2 cup cheddar cheese, medium diced
1-1/2 cups tomatoes, diced
3/4 cup black olives, chopped
1/4 cup green onion, chopped
1/4 cup Romano cheese, grated
Salt and pepper (to taste)
Directions:
Cook pasta according to package directions. Place cooked pasta in colander. Rinse until cool to the touch. Toss well to remove any excess water. Transfer pasta into a large mixing bowl. Add remaining ingredients to pasta. Toss well. Chill and serve.
Zesty Sausage Rotini
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4-6
Ingredients:
1 box Mueller's Whole Wheat Rotini, cooked according to the package directions
1 lb. Italian Sausage links
2 medium red peppers, medium diced
3 tbsp. fresh basil, chopped
3/4 cup beef consommé
3/4 cup Parmesan cheese
Salt and pepper (to taste)
Directions:
Heat a medium size skillet, cut the sausage links into 1 inch pieces and add the sausage to the hot skillet. Brown the sausage on both sides then add the red peppers and cook until the peppers are soft. Drain the excess fat and add the chopped basil and cook 1 more minute. Add the beef consommé, bring to a boil and reduce the heat and simmer for 5 minutes uncovered. Add the hot, drained pasta to the hot sausage and pepper mixture. Add the grated cheese, salt and black pepper. Toss together and serve immediately.
Roasted Vegetable Pasta Bake
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 8-10
Ingredients:
13.25 oz Mueller's Whole Wheat Rotini
1 small sweet onion, chopped
1 each red and green bell peppers, chopped
1 zucchini, chopped
1 small purple eggplant (1 lb), chopped
3 tbsp olive oil
1 tbsp chopped fresh thyme
1/4 tsp each salt and pepper
1 jar (24 oz) tomato basil pasta sauce
1 cup ricotta cheese
1/4 cup freshly grated Parmesan cheese
2 tbsp chopped fresh basil
1/4 tsp each salt and pepper
Directions:
In a large pot of boiling salted water, cook pasta according to package directions. Drain well and return to pot. Preheat oven 425° F. In a large bowl, combine onion, red and green bell peppers, zucchini and eggplant. Drizzle with oil and sprinkle with thyme, salt and pepper and toss together until well coated. Spread vegetables on parchment paper lined baking sheet and roast for 40 minutes or until golden brown and tender. Reduce oven temperature to 375° F.
Add roasted vegetables, pasta sauce and ricotta cheese to pasta and stir to combine. Place into large casserole dish and sprinkle with Parmesan and basil.
Bake, covered for 30 minutes or until heated through.
For more delicious recipes, visit www.MuellersPasta.com!
Your family's favorite meals just got better.
All Natural Goodness
All natural. Great tasting. Get the USDA recommended daily value of whole grain with a single serving of Mueller’s new 100% whole wheat pasta*.
Good Source of Whole Grain
Make everyone smile! A good source of whole grain and cholesterol free, Mueller’s new pasta ribbons combine the benefits of whole grain with the classic noodle taste your family loves!
Cook from the Heart
Add Mueller’s new 100% whole wheat pasta and pasta ribbons that are a good source of whole grain to your shopping cart!
*The 2005 USDA Dietary Guidelines for Americans recommends eating at least 48g of whole grains per day.
