Surprise Pasta Recipes

SURPRISE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, brown the ground beef until almost cooked; about 10 minutes. Season lightly with salt and pepper.
• Using a food processor, chop the onion finely. Wash it out and then put in the bell pepper. It should turn to liquid. That's the surprise!
• Add tomato paste, garlic, onions, oregano, and bell pepper juice to the browned beef. Allow it to settle a little bit, folding it all together. Add the tomatoes and cover; simmer for another 15 minutes. With a fork or spatula crush the tomatoes and blend the juice into the sauce; continue simmering for about 10 more minutes. Serve over cooked pasta.

PESTO SURPRISE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
• Prepared zesty Italian dressing according to package directions.
• In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.

MEXICAN PASTA SURPRISE

Steps:

• Place a large pot of water on to boil and cook pasta according to package directions. Drain and set aside.
• Preheat the oven to 350°F.
• Place the broth in a large nonstick pan. Add the onion, jalapeños, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the chipotle chili powder. Add the tomatoes, beans, and enchilada sauce. Mix well, breaking up the tomatoes slightly. Cook, stirring occasionally, for 10 minutes. Add the cooked pasta and mix well. Ladle the mixture into a casserole dish. Bake covered for 25 minutes. Uncover and bake for 5 minutes longer.
• Serve with cilantro and tofu sour cream to spoon over each individual serving, if desired.

TUNA SURPRISE

Steps:

• 1. Heat oven to 375. Spray 13" x 9" pan with Pam cooking spray etc.
• 2. Prepare Mac and Cheese and Frozen Peas according to package directions on each. In the meantime......
• 3. In a large pan, add the Cream of muchroom soup and 1/2 can of milk heat until disolved.
• 4. Add the 4 cans of drained Tuna and heat through. You can add the onion and red pepper if using that option.
• 5. Add the prepared Mac and Cheese and Peas to the mixture and stir together.
• 6. Put in the prepared 13 x 9 pan, top with 2 cups of mozzerella and 2 cups of cheddar. At this point you can top with French Fried Onions if you like.
• 7. Put into oven and cook 30 min. The last 10 min of cooking time turn oven up to 400. It may take a few more minutes but watch not to burn cheese or onion if using them.
• 8. This delight is done when the cheese is so ooeey and gooey it strings and wont stop. Cheese lover you know what I mean.