White Bean Pasta

8 oz. linguine or fettuccine 

1 Tbsp olive oil  

1 Tbsp butter 

3 cloves garlic, minced 

1 pint grape or cherry tomatoes 

10 cranks freshly ground pepper 

1/2 tsp salt

1/2 tsp dried basil 

1 15oz. can cannellini beans 

4 oz. baby spinach

3 oz. shredded parmesan 

Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander. 

While you’re waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant. 

Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It’s important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn. 

Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted. 

Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta. 

Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.

Italian Sausage Pasta

1 box Penne Pasta

1 jar Traditional Pasta Sauce- any brand 

1 Tablespoon olive oil 

1 green pepper cut in strips 

1 small onion cut into strips’1 cup chicken broth 

½ cup parmesan cheese 

½ cup cream or milk

Salt and pepper to taste 

Brown the Johnsonville Mild Italian Sausage in your skillet with the olive oil. Add in the pepper and onions and cook until soft and sausage is done. Remove from skillet and drain off the excess grease. 

Add pasta, sauce and water to the skillet. Bring to a boil and cover. Cook for about 12-15 minutes or until pasta is al dente. 

Add back in the sausage and peppers and cook until heated through. 

Add parmesan cheese and stir well. 

Add in cream and stir well again.

Bacon Alfredo Pasta

12 oz pasta 

12 oz bacon sliced 

1 1/2 cups half and half 

1 cup Parmesan cheese grated 

1 tsp garlic minced 

Prepare pasta as directed on package to al dente doneness. Drain. Toss with a little olive oil to keep it from sticking if the pasta is done ahead of the sauce. 

In a medium saute pan, brown the bacon until it's crispy. Remove the bacon to a plate lined with paper towel to drain the bacon. Chop the bacon slices once they cool slightly. 

Drain the bacon pan, reserving 1 Tbsp of bacon drippings in the pan. Add the half and half to the pan and turn the stove to low to bring the liquid to a low simmer.Slowly whisk in the Parmesan cheese. Stir continually until cheese is melted. Simmer over low until sauce thickens. This should take about 5 minutes. 

Remove from heat and stir in the garlic. 

Serve Bacon Alfredo Pasta sprinkled with chopped bacon and a side of fresh veggies.

One Pot Spaghetti Carbonara

4 slices bacon 

1 large shallot or 1 small yellow onion, chopped (about 1/2 cup) 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Healthy Request® Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup 

3 1/2 cups Swanson® Natural Goodness® Chicken Broth 

1/2 cup grated Parmesan cheese or Pecorino Romano cheese 

8 ounces uncooked spaghetti 

1 cup frozen peas, thawed 

Cook the bacon in a 6-quart saucepot or Dutch oven over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon drippings. Add the shallot to the drippings in the saucepot and cook and stir for 1 minute. 

Stir in the soup, broth and cheese and heat to a boil. Stir in the uncooked spaghetti. Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally. Stir in the peas. Crumble the bacon and add. Season to taste with salt and black pepper. Sprinkle with additional cheese just before serving, if desired.

Easy Beefy Mac and Cheese

4 ounces uncooked elbow macaroni (about 1 cup) 

1 pound ground beef 

1/2 teaspoon Italian seasoning, crushed 

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup 

1 cup Pace® Picante Sauce 

1/4 cup shredded Cheddar cheese

Cook and drain the macaroni according to the package directions. While the macaroni is cooking, season the beef with salt and pepper. Cook the beef and Italian seasoning in a 12-inch skillet over medium-high heat until browned, stirring often to separate meat. Pour off any fat. 

Add the soup, picante sauce and cooked macaroni to the skillet. Cook until the mixture is hot. Season to taste. Sprinkle with the cheese (the heat from the mixture will melt it).

Beef Lasagna

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup 

1/4 cup milk 

1 pound ground beef 

2 cups Prego® Fresh Mushroom Italian Sauce 

9 lasagna noodles, cooked and drained 

1 cup shredded Italian cheese blend or mozzarella cheese (about 4 ounces) 

Heat the oven to 400°F. Stir the soup and milk in a small bowl until the mixture is smooth. 

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the sauce. 

Layer half the beef mixture, 3 noodles and 1 cup soup mixture in an 11 x 7 x 2-inch baking dish. Top with 3 noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish. 

Bake for 30 minutes or until the lasagna is hot. Let stand for 10 minutes before slicing.

Baked Mac and Cheese

2 tablespoons plain dry bread crumbs 

2 teaspoons butter, melted

1 can (10 1/2 ounces) Campbell’s® Condensed Cheddar Cheese Soup 

2/3 cup milk 

1 cup shredded sharp Cheddar cheese (about 4 ounces) 3 cups cooked rotini (spiral) pasta (from about 1 1/2 cups dry) 

Heat the oven to 400°F. While the oven is heating, stir the bread crumbs and butter in a small bowl. 

Stir the soup, milk, cheese and rotini in a 1-quart casserole. Season the mixture with salt and pepper. Sprinkle the bread crumb mixture over the rotini mixture. 

Bake for 20 minutes or until hot and the bread crumb mixture is golden brown.

Peanut Noodles with Chicken

1/3 cup smooth natural-style peanut butter 

2 Tbsp sriracha 

2 Tbsp brown sugar 1 fresh lime (2 Tbsp juice) 

1 Tbsp soy sauce 

1 clove garlic, minced 

1 tsp grated fresh ginger 

1 13.5oz. can coconut milk 

1 boneless, skinless chicken breast (about ⅔ lb.) 

1 Tbsp cooking oil 

8 oz. noodles* 

1/4 cup chopped peanuts

 1/4 cup chopped cilantro

Prepare the peanut sauce first. In a medium bowl, whisk together the peanut butter, sriracha, brown sugar, soy sauce, 2 Tbsp lime juice, minced garlic, and grated ginger. 

Add the coconut milk to the peanut sauce and whisk until smooth again. Cut the chicken breast into small ½ to 1-inch sized pieces.

Heat a large skillet over medium-high. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken. 

Add the prepared peanut sauce into the skillet, turn the heat down to medium-low, and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, while you cook the noodles. 

Cook your noodles according to the package directions, then drain in a colander. 

Add the cooked and drained noodles to the skillet with the peanut sauce and chicken. Toss until everything is evenly mixed and coated in sauce. 

Top the noodles with chopped peanuts and cilantro, then enjoy!

Pasta with Sausage and Peppers

2 Italian sausage links (about ½ lb.) 

1 Tbsp cooking oil 

1 red bell pepper 

1 yellow onion

1 24oz. jar pasta sauce 

1/2 tsp dried basil 

1/2 tsp dried oregano 

1/4 tsp crushed red pepper 

1/2 lb. penne pasta 

1 oz. feta, crumbled 

1 Tbsp chopped parsley (optional) 

Heat a large skillet over medium. Add the cooking oil and sausage links to the skillet and cook the sausage for a few minutes on each side, or until well browned (it does not need to be cooked through at this point).

Remove the sausage to a clean cutting board and slice the sausage into medallions. Return the sausage to the skillet and continue to cook until the sausage is cooked through and browned on the cut sides. Remove the sausage to a clean plate.

Meanwhile, slice the bell pepper and onion into thin strips. Add the sliced onion and bell pepper to the skillet after removing the sausage. Stir and cook the vegetables over medium heat, just until they begin to soften slightly. 

Add the sausage back to the skillet along with the pasta sauce, basil, oregano, and red pepper to the skillet. Stir everything to combine and heat through. 

Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Drain the pasta in a colander, then add it to the skillet and stir to combine with the sauce. 

Top the skillet with crumbled feta and chopped parsley (if desired), then serve.

Cheeseburger Pasta

1 package (16 ounces) penne pasta 

1 pound ground beef 

1/4 cup butter, cubed 

1/2 cup all-purpose flour 

2 cups 2% milk 

1-1/4 cups beef broth 

1 tablespoon Worcestershire sauce 

3 teaspoons ground mustard 

2 cans (14-1/2 ounces each) diced tomatoes, drained 

4 green onions, chopped

3 cups shredded Colby-Monterey Jack cheese, divided 

2/3 cup grated Parmesan cheese, divided 

Cook pasta according to package directions; drain. 

Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles. Remove from pan with a slotted spoon; pour off drippings. 

In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes. 

Stir in green onions, pasta and beef; heat through. Stir in half the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until cheeses are melted.