Polka Dot Pasta Pizza Recipe 55

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POLKA DOT PASTA 'PIZZA'



Polka Dot Pasta 'Pizza' image

All the flavors of pepperoni pizza baked into this fun pasta dish adults and kids will enjoy

Provided by ReadySetEat

Categories     Main Dish, Pasta

Time 40m

Yield 8

Number Of Ingredients 8

PAM® Original No-Stick Cooking Spray
8 ounces dry small shell macaroni, uncooked
4 eggs
1 cup grated Parmesan cheese (1 cup = 4 oz)
1/4 teaspoon ground black pepper
1 can (24 oz each) Hunt's® Italian Sausage Flavored Pasta Sauce
2 cups shredded part-skim mozzarella cheese (2 cups = 8 oz)
30 slices pepperoni (1/2 of 3.5 oz pkg = 30 slices)

Steps:

  • Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray; set aside. Cook macaroni according to package directions; drain. Set aside.
  • Beat eggs lightly in large bowl with wire whisk. Add Parmesan cheese and pepper; mix well. Stir in macaroni. Spoon into prepared baking dish; cover with pasta sauce. Sprinkle with mozzarella cheese; top with pepperoni.
  • Bake 20 minutes or until mozzarella cheese is melted and golden brown. Let stand 5 minutes before cutting into 8 pieces to serve.

Nutrition Facts : @id https, Calories 367 calories

PASTA PIZZA



Pasta Pizza image

My family often requests this meatless main dish. It's a tempting cross between pizza and spaghetti. -Andrea Quick, Columbus, Ohio.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked angel hair pasta
4 teaspoons olive oil, divided
2 cups sliced fresh mushrooms
1/2 cup chopped green pepper
1/4 cup chopped onion
1 can (15 ounces) pizza sauce
1/4 cup sliced ripe olives
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon Italian seasoning

Steps:

  • Preheat oven to 400°. Cook pasta according to package directions; drain. , In a large cast-iron or other ovenproof skillet, heat 1 teaspoon oil over medium heat. Add mushrooms, green pepper and onion; saute until tender. Remove with a slotted spoon and keep warm. Increase heat to medium-high. In same skillet, heat remaining oil. Spread pasta evenly in skillet to form a crust. Cook until lightly browned, 5-7 minutes., Turn crust onto a large plate. Reduce heat to medium; slide crust back into skillet. Top with pizza sauce, sauteed vegetables and olives; sprinkle with cheese and Italian seasoning. Bake until cheese is melted, 10-12 minutes.

Nutrition Facts : Calories 374 calories, Fat 10g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 532mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

POLKA DOT EGG TREATS



Polka Dot Egg Treats image

Make this delectable dessert that is made using rice cereal, marshmallows and chocolate candies - perfect to serve a crowd.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 12

Number Of Ingredients 6

1 plastic (3x2-inch) snap-apart Easter egg
4 cups miniature marshmallows
3 tablespoons butter or margarine
6 cups crisp rice cereal
1 cup pastel candy-coated chocolate candies
1 1/2 cups pink or yellow candy melts or coating wafers (9 oz)

Steps:

  • Wash and dry the inside of plastic egg. Line cookie sheet with waxed paper.
  • In large microwavable bowl, microwave marshmallows and butter uncovered on High 1 minute; stir. Continue to microwave in 30-second increments, stirring until smooth. Stir in cereal until well mixed. Stir in chocolate candies.
  • Working quickly, press cereal mixture into each egg half, filling full. Remove from mold; gently press 2 halves together. Place on cookie sheet. Repeat with remaining cereal mixture. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave candy melts on Medium (50%) 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Dip bottom third of each egg treat into melted candy; let excess drip off. Return to cookie sheet. Let stand until set, about 5 minutes. Store covered at room temperature.

Nutrition Facts : Calories 350, Carbohydrate 54 g, Fat 2 1/2, Fiber 1/2 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 190 mg

POLKA DOT PASTA SALAD



Polka Dot Pasta Salad image

THIS HEALTHY, LIGHT, AND COLORFUL PASTA SALAD, a longtime Pasta & Co favorite, makes a quick lunch and is a welcome addition to any picnic basket. The bright colors of the vegetables remind us of polka dots.

Yield serves 4 to 6

Number Of Ingredients 15

1 1/3 cups orzo
6 tablespoons extra-virgin olive oil
1 1/2 teaspoons grated lemon zest
1/4 cup freshly squeezed lemon juice (1 to 2 lemons)
2 garlic cloves, minced
1 teaspoon kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
Pinch of cayenne pepper
3 plum tomatoes, diced
1 small yellow squash, halved, seeded, and diced
1/2 cucumber, halved, seeded, and diced
2 green onions (white and green parts), thinly sliced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup toasted slivered almonds (page 195)

Steps:

  • Cook the orzo for 1 minute less than package instructions indicate. Rinse with cool water, drain well, and set aside.
  • In a large bowl, combine the olive oil, lemon zest, lemon juice, garlic, salt, black pepper, and cayenne. Add the cooked orzo and stir to coat.
  • Add the tomatoes, squash, cucumber, green onions, basil, and parsley to the orzo mixture and toss to combine. Taste for seasoning and add salt and freshly ground pepper as needed.
  • Top with the toasted almonds and serve chilled or at room temperature.
  • To save time, the orzo mixture can be made 1 day in advance and combined with the vegetables just before serving.

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