Ingredients

• 1/2 c. Chopped Onion
• 2 cloves Garlic, minced
• 1 tbsp. Olive Oil
• 14.5 oz. can Italian Style Diced Tomatoes
• 1/2 tsp. Dried Basil
• 1/2 tsp. Dried Oregano
• 1/4 tsp. Sugar
• 1/4 tsp. Pepper
• 1 cup Penne Pasta (or whatever else is in the pantry works fine too!)
• 1 cup Penne Pasta (or whatever else is in the pantry works fine too!)
• 1/4 c. Grated Parmesan Cheese

Directions

In a skillet sauté onion and garlic in oil until tender. Stir in tomatoes, basil, sugar, oregano and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.

Meanwhile, cook pasta. Drain and stir into tomato sauce. Lightly spray a 1 quart baking dish with non-stick spray. Transfer pasta to prepared dish. Sprinkle with mozzarella and parmesan cheeses. Bake at 375 for 10 minutes or until cheese is bubbly.

Serves 2

*Source: Taste of Home Feb/March 2004

Ingredients

• 1 pound brie or Cmaembert cheese, rind removed and cut into small pieces
• 4 larg tomatoes
• 1 C. chopped fresh basil
• 1/2 C olive or vegetable oil
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 1/2 pounds uncooked linguine
• Shredded parmesan cheese

Directions

In a large serving bowl, combine the Brie, tomatoes, basil, oil, garlic, salt and pepper. Let stand at room temp for up to 1 1/2 hours. Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with parmesan cheese. Serve immediately.

10 servings

Ingredients

• 2 tbsp olive oil
• 1 large red onion, chopped
• 450g (1lb) dried tubetti pasta
• 450g (1 lb) pork sausages, skinned and chopped into small pieces
• 1 garlic clove, crushed
• Leaves from 1 large sprig of rosemary, chopped
• 1/2 tsp dried chili flakes
• 1 tsp fennel seeds, lightly crushed
• 400g (14oz) can plum tomatoes, drained and chopped
• 3 tsp double cream (optional)
• pinch of fresh ground nutmeg
• finely grated Parmesan cheese, to serve

Directions

Bring a large pan of salted water to boil. Meanwhile, heat the olive oil in a pan. Add the onions and fry for 5 minutes until soft.

Add the tubetti pasta to the boiling water and cook for 12 minutes. Add the sasuage to the onions and fry 2-3 minutes. Add the garlic, rosemary, chilli flakes and fennel seeds and fry for 5 minutes.

Add the tomatoes, simmer for 2 minutes, add cream and season.

Drain the pasta and stir into the sauce. Serve with Parmesan.

Serves 4

Source: House Beautiful (UK) March 2005

Ingredients

• 8 ounces wide egg noodles
• 2 tablespoons unsalted butter
• 1 small onion, minced
• 1-1/2 tablespoons all-purpose flour
• 1-1/2 (12-ounce) cans evaporated skimmed milk
• 1/4 cup cream sherry
• 1 (14-1/2-ounce) can stewed tomatoes
• 1/8 teaspoon cayenne pepper
• Salt and freshly ground pepper to taste
• 2 1/2 cups shredded cooked ground beef
• 1 (13.75-ounce) can artichoke hearts, drained and sliced thinly
• 2 cups shredded sharp cheddar cheese

Directions

Preheat the oven to 375 degrees F. Butter a 2 1/2- to 3-quart casserole dish.

Cook the noodles in a large pot of boiling salted water just until al dente. Drain in a colander.

Meanwhile, melt the butter over medium-high heat in a medium-size saucepan. Add the onion and saute until softened, about 5 minutes. Sprinkle with the flour and continue cooking, stirring constantly, for a minute more. Gradually pour in the evaporated milk and sherry and stir until smooth. Continue cooking, stirring occasionally, until the mixture thickens, 5 to 7 minutes more. Stir in the can of stewed tomatoes and then season the sauce to taste with cayenne, salt and pepper. Stir the sauce and noodles together in a large mixing bowl.

Gently fold the beef, artichoke hearts and 1 cup of the cheese into the noodle mixture. Turn into the prepared casserole dish. Sprinkle the remaining cup of cheese over the top of the casserole.

Bake the casserole until bubbling and lightly browned on top, 35 to 45 minutes. Serve hot.

Ingredients

• 1/2 lb. frankfurters (hot dogs) cut in 1/2″ pieces, then quartered
• 1/4 cup chopped onions
• 2 tablespoons butter or margarine
• 1 can tomato soup
• 1/3 cup water
• 1 tsp. prepared mustard
• 2 cups cooked noodles
• 2 tablespoons buttered bread crumbs

Directions

In saucepan, brown hot dogs and onions in butter until tender. Stir in remaining ingredients except bread crumbs. Pour into a 1 quart casserole and bake at 350 degrees for 25 minutes or until hot, stir. Top with crumbs and bake 5 minutes. Makes about 3 1/2 cups