Recipes

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

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

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

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 sauc

INGREDIENTS • 1 (1-lb.) live lobster • 3 tbsp. extra-virgin olive oil • 1 clove garlic, peeled and minced • 1 cup  white wine • 4 ripe tomatoes, cored and chopped • Salt • 12 oz. spaghetti • 4 sprigs parsley, trimmed and chopped  INSTRUCTIONS • Plunge a sharp knife into top of lobster's

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 th

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 C

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 pack

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, th

INGREDIENTS • 1 pound fettuccine  • 1 tablespoon butter • 1 cup chunky basil pesto  • 8 oz pasta sauce • 1/3 cup enchilada sauce • 1/2 cup oil-packed sun-dried tomatoes, oil drained • 8 ounces sheep's milk feta cheese, crumbled  • 6 ounces fontina cheese, finely diced or shredded • 2 oun

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 br

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

INGREDIENTS • 4 strips bacon, roughly diced • 1/4 pound creamy and mild blue cheese like Gorgonzola dolce • 3 cups chicken or vegetable brothkosher salt • 1 pound Tenderoni shell pasta • Freshly ground black pepper • 1 pint cherry tomatoes, rinsed and quartered INSTRUCTIONS • Heat the bacon

INGREDIENTS • 1 package uncooked tri-color rotini pasta • 10 slices bacon • 1 cup mayonnaise • 3 tablespoons dry ranch salad dressing mix • 1/4 teaspoon garlic powder • 1/2 teaspoon garlic pepper • 1/2 cup milk, or as needed • 1 large tomato, chopped • 1 (4.25 ounce) can sliced black olives

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 ts

INGREDIENTS • 10 oz. rotini, cooked and chilled • 2 medium tomatoes, cored, seeded and cut into ½ inch dice  • 1 small cucumber, cut into ½ inch dice • 1 small onion, finely chopped • 1 cup feta cheese, crumbled • 3 tbsp. chopped fresh oregano • 3 tbsp. chopped fresh parsley • 3 tbsp. red wi

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 c

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 in

INGREDIENTS • 1 pound Tenderoni penne rigate • 6 strips of bacon, diced • 2 tbsp all-purpose flour • 1 packet ranch dressing mix • 2 cups milk • 1 tbsp butter • Salt and pepper • 2 boneless skinless chicken breasts (cut into pieces) • 1 cup shredded cheddar cheese INSTRUCTIONS • Start by

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 tim

INGREDIENTS • 16 ounces Tenderoni fettuccine • (1) 28 oz can crushed tomatoes • (1) 8 oz container vegetable stock • 1 large (or two small) red onion, thinly sliced • 8 cloves garlic, thinly slice • 1 large red bell pepper, thinly sliced • 1 green pepper, thinly sliced • 1/2 teaspoon red-pep

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

INGREDIENTS • 450 grams clams  • 180 grams Tenderoni spaghetti • 2 tablespoons extra virgin olive oil • 10 grams garlic (~2 medium cloves) • 1 chili pepper minced • 3 tablespoons dry white wine • 7 grams flat leaf parsley (a small handful) INSTRUCTIONS • As soon as you buy the clams, pu

INGREDIENTS • 1 (8 ounce) package linguine pasta • 2 tablespoons butter • 1/2 pound fresh mushrooms, sliced • 1/2 cup butter • 2 cloves garlic, minced • 1 (3 ounce) package cream cheese • 2 tablespoons chopped fresh parsley • 3/4 teaspoon dried basil • 2/3 cup boiling water • 1/2 pound co

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

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

INGREDIENTS • 2 tbsp. extra virgin olive oil • 2 garlic cloves, crushed • 2-14 oz. cans diced Italian plum tomatoes • 1 tsp. dried oregano • salt and pepper • 1 lb. Tenderoni penne rigate (tubes) • 8 oz. mozzarella cheese, cubed • 2/3 c. Parmesan INSTRUCTIONS • Heat oil in skillet. Add ga

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 noodl

INGREDIENTS • 4 cups low-sodium vegetable broth • 8 ounces tenderoni fettuccine, uncooked • 1 small onion, halved and sliced thin • 1 pound broccoli crowns, cut into large florets (about 2 cups) • 1 1/2 pounds asparagus, ends snapped off and cut into 2-inch pieces • 4 ounces sliced white but

INGREDIENTS • 2 Tbsp extra-virgin olive oil, plus more for drizzling • 1 small onion, finely chopped • 5 garlic cloves, finely chopped • 1 lb mixed bell peppers, finely chopped • kosher salt pepper • 1 lb spaghetti • 1 cup cherry tomatoes, halved • ¼ cup chopped flat-leaf parsley INSTRUC