Cheesy Rigatoni with a Green Salad
by Jes Mostek
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Recipes:
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Easy Green Salad
by Jes Mostek
serves: 4
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 Standard leaf lettuce salad. |
| Ingredients: |
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1/2 (10 oz.) bag |
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green lettuce mix |
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1 c. |
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croutons |
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1 pt. |
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grape (or cherry) tomatoes |
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1 |
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carrot, grated |
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salad dressing, any variety |
| Directions: |
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In a salad bowl, combine lettuce mix, tomaotes, croutons and grated carrot.
Top individual portions with each person's favorite salad dressing.
For Gluten-free dining, simply keep the croutons far away.
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Rigatonni
by Linda Robinson
serves: 8
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Italian rigatonni with cheese topping. |
| Ingredients: |
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1 box |
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Rigatonni noodles |
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2 cans |
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14 oz. diced or whole tomatoes |
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3 cans |
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tomato sauce |
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1 pound |
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hamburger |
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1 small |
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onion |
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1 pound |
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velveeta cheese |
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4 Tblsp |
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italian seasoning |
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2 Tblsp |
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oregano |
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3 cloves |
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garlic |
| Directions: |
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In large electric skillet, brown hamburger. Add tomatoes and tomato sauce along with chopped onion and minced garlic. Stir well, add italian seasoning and oregano (add more or less according to your taste). Simmer for 15-20 minutes with cover on, stirring frequently. Bring 4 quarts water to a boil, add rigatonni noodles and cook for 8 minutes. Drain rigatonni and rinse with cold water. Add drained noodles to tomato sauce. Let simmer for 10 minutes. Slice velveeta cheese and lay slices on top of mixture. Put cover on and let cheese melt. Serve immediately.
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