Nina's One Pan Greek-Style Penne
Ingredients
1 box Barilla® Pronto™ Penne
3 cups cold water
3 plum tomatoes diced
2/3 cup Kalamata olives sliced
¾ cup Feta cheese crumbled
Salt and black pepper to taste
Instructions
1. Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan, ensuring that the water covers the pasta.
2. Turn on the burner to high, then set your timer for 10 minutes. Optional: add about 1/2 teaspoon of salt to taste.
3. Cook on high, stirring regularly, until most of the water is absorbed, about 10 minutes but may vary by stove. Add tomatoes and olives and bring to a simmer, gently heat through.
4. Remove skillet from heat and top with cheese. Serve immediately.
Cheesy One Pan Mac & Cheese
Ingredients
1 box Barilla® Pronto™ Elbows
3 cups water cold
1 cup heavy cream ½ tablespoon dry mustard
1 ½ cups sharp cheddar cheese shredded
¾ cup Parmigiano-Reggiano cheese grated
2 tablespoons parsley chopped
Salt and black pepper to taste
Instructions
1. Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan, ensuring that the water covers the pasta.
2. Turn on the burner to high, then set your timer for 10 minutes. Optional: add about 1/2 teaspoon of salt to taste.
3. Cook on high, stirring regularly, until most of the water is absorbed about 10 minutes but may vary by stove.
4. Add mustard and cream and bring to a simmer then, remove skillet from the heat and gently fold in sharp cheddar, Parmigiano and parsley. Serve immediately.
Pozole-Inspired One-Pan Dish
Ingredients
1 box Barilla® Pronto™ Elbows
3 cups cold water
2 cups chicken broth
1 cup Barilla® Tomato & Basil sauce
2 tablespoons chipotle pepper sauce
1 cup rotisserie chicken shredded
1 can hominy rinsed and drained
1 cup onion diced
½ cup radish sliced
5 sprigs cilantro
3 limes sliced into wedges
Instructions
1. Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan ensuring that the water covers the pasta.
2. Turn on the burner to high and set your timer to 10 minutes. Optional: add about 1/2 teaspoon of salt to taste.
3. Cook on high, stirring regularly, until most of the water is absorbed, about 10 minutes but may vary by stove. With about 3 minutes left, add chicken broth, Tomato & Basil sauce, chipotle sauce, chicken and hominy. Stir to combine.
4. Remove the skillet from the heat. Portion out into bowls and top with onion, radish and cilantro. Garnish with lime.
