INGREDIENTS 1 lb ground beef 1 jar (24 oz) spaghetti sauce 1 1/2 cups water 1 container (15 oz ) ricotta or small curd cottage cheese 2 cups (8 oz) shredded mozzarella or Monterrey Jack cheese, divided 1/2 cup grated Parmesan cheese 2 eggs 1/4 cup chopped fresh parsley 1/2 tsp salt 1/4 tsp ground black pepper 9 pieces Tenderoni Lasagna, uncooked INSTRUCTIONS Pre-heat oven to 350 F. In 2-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 11x7 inch baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of pasta, sauce and cheese filling. Top with layer of pasta and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting

INGREDIENTS 1 package (12 oz) Tenderoni Penne, uncooked 1 cup chicken broth 1/2 cup coarsely chopped sun-dried tomatoes (not oil packed) 1 cup fresh mushrooms, sliced 1/2 cup green onions, chopped 3 cloves garlic, chopped 1/3 cup dry red wine 1 pound skinless boneless chicken breast halves, cut into 1-inch cubes 2 Tbsp olive oil 2 cups milk 2 Tbsp cornstarch 2 Tbsp fresh basil, chopped INSTRUCTIONS Prepare pasta according to package directions; drain. In small bowl, combine chicken broth and tomatoes; let stand 15 minutes. In large skillet, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms are tender, about 3 minutes; remove mixture from skillet. In same skillet, over medium-high heat, brown chicken in oil. Add tomato and mushroom mixture; bring to a boil. Reduce heat and simmer covered 10 minutes, stirring occasionally. Stir together milk and cornstarch; stir into chicken mixture. Increase heat to medium and cook and stir until thickened and bubbly. Stir in basil. Serve over hot cooked pasta.

INGREDIENTS 1/2 package (16 oz) Tenderoni spaghetti, uncooked 2 Tbsp butter or margarine 2 Tbsp olive oil 3/4 lb small fresh shrimp, peeled and deveined 2 Tbsp fresh parsley, chopped 1/2 tsp salt 1/4 to 1/2 tsp crushed dried red pepper INSTRUCTIONS Prepare pasta according to package directions; drain. In large skillet over medium heat, melt butter with oil; add shrimp, parsley, salt and crushed red pepper. Cook until shrimp turn pink, about 3 minutes, stirring frequently. Toss hot pasta and sauce.

INGREDIENTS 1/2 package (16 oz) Tenderoni Rotini, uncooked 1 lb ground beef 1 medium onion, chopped 1 small green bell pepper, chopped 1 clove garlic, minced 1 (28 oz) can diced tomatoes, un-drained 1 (6 oz) can tomato paste 1 (4 oz) can sliced mushrooms, un-drained 1 tsp salt ½ tsp basil leaves ½ tsp oregano leaves ¼ tsp garlic powder ¼ tsp crushed red pepper 2 cups (8 oz) shredded mozzarella cheese, divided INSTRUCTIONS Prepare pasta according to package directions; drain. In medium skillet, combine ground beef, onion and green pepper. Cook until beef is brown and green pepper is tender; drain. Stir in next 9 ingredients. Bring to boil. Reduce heat; simmer 20 minutes. Combine pasta and meat sauce; mix well. Layer 1/2 the mixture into a 2-quart baking dish; top with 1 cup mozzarella. Repeat layers with remaining mixture and cheese. Bake in a 350°F oven until hot, 20 to 30 minutes. Refrigerate leftovers

INGREDIENTS 1 pkg. (70 g) Tenderoni Mac & Cheese Dinner 30 Crix Crackers, finely crushed (about 1 1/2 cups) divided 1 egg, beaten 4 slices Bacon, cooked, crumbled 2 tsp. chopped drained pickled jalapeno nacho slices INSTRUCTIONS Prepare Dinner in large saucepan as directed on package. Stir in 1 cup cracker crumbs, egg, bacon and jalapeno peppers until blended. Cool 20 min.  Shape into 30 balls, using scant 1/4 cup macaroni mixture for each ball. Roll in remaining cracker crumbs until evenly coated. Place in single layer on waxed paper-covered baking sheet. Heat oil to 375 F in deep fryer. Add balls, a few at a time; cook 2 min. or until golden brown. Drain well. Serve warm.

INGREDIENTS 2 cans canned light tuna, drained 1 jar marinated artichoke hearts 1/2 cup chopped roasted red pepper 1 pkg Tenderoni Elbows 3 cups prepared, light or reduced-fat Alfredo sauce 1 cup milk 2 tsp finely grated lemon zest 1/2 tsp pepper 2 cups frozen baby peas, thawed 1/2 cup fresh whole-wheat breadcrumbs 1 green onion, finely chopped 1 tbsp melted butter 1 clove garlic, minced INSTRUCTIONS Preheat the oven to 375°F (190°C). Meanwhile, drain the artichokes and chop coarsely. Crumble the tuna into a bowl. Stir in the artichokes and roasted red pepper. Reserve, Cook Tenderoni Elbows according to package directions. Drain well and return to the pot. Stir the Alfredo sauce with the milk, lemon zest, and pepper. Whisk 1/2 cup of the Alfredo mixture into the tuna. Stir the remaining into the Tenderoni Elbows. Heat gently, stirring until warmed through. Divide half of the macaroni mixture between two greased, 9 x 5-inch loaf pans. Top each with one half each of the peas; then one half each of the tuna sauce. Top each loaf pan with an equal amount of the remaining macaroni mixture. Toss the breadcrumbs with the butter, green onion and garlic. Sprinkle half the crumb mixture over each casserole. Bake, uncovered, for 30 minutes or until bubbly and golden.

INGREDIENTS 2 cups (8 oz) Tenderoni Elbows, uncooked 1 can (15 oz) seasoned diced tomatoes 1/3 cup ketchup 1/4 cup finely chopped onion 2 Tbsp sweet green relish 2 tsp yellow mustard 1/4 tsp each salt and pepper 2 cups frozen prepared meatballs (about 16) 2 cups shredded Cheddar cheese 1/3 cup sour cream INSTRUCTIONS Prepare pasta according to package directions. Drain well. Stir the diced tomatoes and their juices with the ketchup, onion, relish, mustard, salt and pepper in a large saucepan or Dutch oven. Bring to a boil. Reduce the heat to medium-low. Add the meatballs to the tomato sauce. Simmer for 15 minutes or until meatballs are heated through. Remove from heat. Stir the hot pasta into the tomato sauce. Stir in the sour cream until combined. Adding a handful at a time stir in the Cheddar until melted.

INGREDIENTS 1 package Spinach Tenderoni Fettuccine 1 package (8 ounces) baby yellow squash 1 pint cherry tomatoes, cut in half 2 cloves garlic, minced 1 teaspoon dried basil ¼ cup olive oil INSTRUCTIONS Cook pasta as directed on package, adding squash during last 2 minutes of cooking, drain. Meanwhile, in skillet, cook tomatoes with garlic and basil in oil for 2 minutes. Toss with pasta and squash.

INGREDIENTS 1/2 package (12 oz) Tenderoni Fettuccine, uncooked 1/4 cup (1/2 stick) butter or margarine 3/4 cup grated Parmesan cheese 1/2 cup (4 oz) heavy cream 2 Tbsp chopped fresh parsley INSTRUCTIONS Cook pasta according to package directions; drain. Meanwhile, in small saucepan, melt butter over medium heat; gradually stir in cheese, then cream until well blended. Continue heating sauce, stirring constantly, just to boiling point. Remove from heat; stir in parsley. Toss sauce and hot pasta.

INGREDIENTS 12 oz. TENDERONI Fettuccine, uncooked 3/4 cup grated Parmesan cheese 1 cup light cream 4 slices bacon, cooked and crumbled 1 hard-cooked egg, finely grated 2 tablespoons chopped fresh parsley Salt and ground black pepper to taste INSTRUCTIONS Cook pasta according to package directions; drain. Meanwhile, in medium saucepan over medium heat, melt butter; whisk in Parmesan cheese. Add cream; heat just until it boils and thickens. Stir bacon, egg, and parsley into sauce; season to taste with salt and ground black pepper. Toss hot pasta and sauce

INGREDIENTS 1 pound high-quality, grass fed ground beef 1 egg 1 cup crushed Ruffles Cheddar and Sour Cream chips 1 teaspoon salt fresh ground pepper to taste 1 cup Tenderoni Mac & Cheese dinner, cooked 6 slider buns INSTRUCTIONS In a large bowl,mix together the ground beef and egg. Stir in the chips, salt, and pepper until well mixed. Form into 6 equal-sized balls. Break each of the balls into half. Press one half very thin, creating a large well in the center. Scoop cooked mac & cheese into the center of the burger meat, then flatten and press the second piece of meat over the top of the burger, sealing the edges well around the mac and cheese. Press the burger down slightly to flatten and create a good burger shape. Cook on a griddle or grill, heated to medium-low heat. Cover and allow to cook until meat is cooked through. Serve on buns with your favorite potato chips.

INGREDIENTS 4 cups Tenderoni Mac & Cheese Dinner, 2 tablespoons cornstarch 1/2 cup sharp cheddar cheese 1/2 cup Swiss cheese 1/4 cup shredded Parmesan cheese 1 teaspoon onion powder 1/2 teaspoon salt 1 tube Pillsbury Crescents fresh ground pepper INSTRUCTIONS Follow instructions on Mac & Cheese Box, add the 3 cheeses, cornstarch and onion powder in addition to the powdered cheese mix. Preheat the oven to 400 degrees. Open the Pillsbury crescents and press each triangle into a the cup of a muffin tin. Make sure you press the dough and seal it in the bottom of the muffin tin. Spoon the mac and cheese evenly into each croissant cup. Top with fresh ground pepper. Bake in the oven for 13-15 minutes, or until the top is slightly golden brown and the edges of the crescents are golden brown. Serve warm and enjoy!

INGREDIENTS 3 large baking potatoes 1 teaspoon olive oil 1 cup of Tenderoni Mac & Cheese Dinner, prepared 1 cup shredded cheddar cheese, coarsely shredded INSTRUCTIONS Preheat the oven to 350 F. Rub the outside of the potatoes with the olive oil and pierce the outside several times with fork tines. Baked for 50 minutes to 1 hour. Allow to cool and slice the top of the potatoes. Squeeze the ends of each potato to form a pocket for the mac and cheese. While the potato is baking cook the pasta according to package directions. Drain the water and return the pasta to the saucepan then stir in the cheese mix until everything is smooth and creamy. Drop equal amounts of mac and cheese into each potato, sprinkle with cheese and serve up!

INGREDIENTS 2 tablespoon unsalted butter 2 tablespoon flour 3/4 cup half and half 1 teaspoon kosher salt 1/2 teaspoon sugar 1 packed cup Tenderoni mac & cheese 1/2 cup flour 1 beaten egg 1 cup breadcrumbs Pecorino or Parmesan cheese for serving INSTRUCTIONS Melt the butter in a small saucepan. Add the flour and stir vigorously until the mixture is bubbling. Remove the pan from the heat, then slowly whisk in the half and half until it is fully incorporated and there are no lumps. Return the pan to a medium-low heat stove and use a silicone spatula to continuously scrape the bottom of the pan to keep the sauce from burning. When the sauce is thick and bubbly, remove the pan from the heat and add the mac & cheese. Stir to combine, then taste for salt and adjust as needed. Cool to room temperature, then place the mixture into the fridge to harden. Once the macaroni mixture has cooled, it will be very firm. Use a spoon to scoop out a 1 1/2″ ball, then roll it between your hands to make it round, pressing down a bit to remove any air pockets. You should be able to make about 8 balls. Add about 2 inches of oil into a heavy bottomed pot. Turn the heat onto medium high, and watch for the temperature to reach about 320 degrees F. In the mean time, get 3 shallow bowls out, and put the flour in one, the egg in another and the pan in the third. Roll each ball in the flour to coat evenly, then in the egg (make sure it’s well coated with egg or the breadcrumbs won’t stick). Lastly, drop the balls in the breadcrumbs and roll around to coat evenly. Line a wire rack with paper towels to place the balls on once they’re fried. Fry each ball, rolling them around so they brown evenly until they are golden brown and crisp. Transfer the fried mac and cheese balls to a paper towel lined rack and let them drain. Let them cool for a minute before serving, then top with plenty of grated cheese.

INGREDIENTS 1 package macaroni and cheese dinner Mix 9 cups water 1 cup fresh broccoli florets 2 tablespoons finely chopped onion 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted 2-1/2 cups 2% milk 1 cup chopped fully cooked ham INSTRUCTIONS Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender. Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli and onion; cook, uncovered, for 3 minutes. Stir in the soup, milk, ham and contents of cheese sauce packet; heat through. Drain macaroni; stir into soup.

INGREDIENTS 1 bunch fresh basil 3 cups chicken broth, divided 1/2 cup olive oil 2 cloves garlic 1 pound fettuccine pasta 2 tablespoons olive oil 1 large leek, white and light green parts only, chopped 1 bunch green onions, chopped 2 jalapeno peppers, seeded and diced 2 pinches salt 2 zucchinis, diced 1 cup chopped sugar snap peas 1/2 cup shelled English peas 1 bunch asparagus, stalks diced, tips left whole 1/2 cup grated Parmesan cheese, or as needed INSTRUCTIONS Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems. Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth. Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes, Drain. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more. Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat. Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.

INGREDIENTS 2 cups uncooked rotini (twists) 1/2 pound lean ground beef 1 onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1 cup sliced pepperoni sausage 16 ounces pizza sauce 4 tablespoons milk 1 cup shredded mozzarella cheese INSTRUCTIONS Cook noodles according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

INGREDIENTS 1 pound spaghetti 1 tablespoon olive oil 8 slices bacon, diced 1 tablespoon olive oil 1 onion, chopped 1 clove garlic, minced 1/4 cup dry white wine(optional) 4 eggs 1/2 cup grated Parmesan cheese 1 pinch salt and black pepper to taste 2 tablespoons chopped fresh parsley 2 tablespoons grated Parmesan cheese INSTRUCTIONS In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

INGREDIENTS 1 (8 ounce) package linguine pasta 1 tablespoon olive oil 6 cloves garlic, minced 1/2 cup chicken broth 1/4 cup white wine 1 lemon, juiced 1/2 teaspoon lemon zest salt to taste 2 teaspoons freshly ground black pepper 1 pound fresh shrimp, peeled and deveined 1/4 cup butter 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil INSTRUCTIONS Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

INGREDIENTS 2 tablespoons olive oil 2 cloves garlic, finely chopped 4 skinless, boneless chicken breast halves - cut into strips 2 cups fresh spinach leaves 1 (4.5 ounce) package dry Alfredo sauce mix 2 tablespoons pesto 1 (8 ounce) package dry penne pasta 1 tablespoon grated Romano cheese INSTRUCTIONS Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.