On view is Spaghetti (2 windows), a photograph of the interior of
a small box of pasta that has been enlarged to architectural scale.
Not exact matches
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara /
pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the
smallest holed side
of my
box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
Ingredients: 1 package (1.3 lb)
of organic ground turkey 1 egg 1 tablespoon Italian seasoning 1/2 teaspoon salt 1
box (16 oz) whole wheat penne
pasta 1 jar (26 - 28 oz)
pasta sauce (I like Rao's) 1
small (5 oz) package organic spinach 1 1/2 cups
of shredded part - skim mozzarella
Ingredients 1
box large
pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix
of Mozzarella and Provolone)
Small handful
of fresh basil leaves, chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix
of Mozzarella and Provolone) * First squeeze all
of the extra liquid out
of the thawed spinach, then measure.
I only had a
small half - empty
box of elbow macaroni, so I made that, and then made a large batch
of penne
pasta to make this dish large enough to feed my entire family.