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Cheesy Rigatoni with a Green Salad by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipes:

Easy Green Salad by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Standard leaf lettuce salad.

Ingredients:

1/2 (10 oz.) bag

green lettuce mix

1 c.

croutons

1 pt.

grape (or cherry) tomatoes

carrot, grated

salad dressing, any variety

Directions:

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.

Categories:

Apps/Snacks & Beverages
Dairy Free
Fall/Winter
Holiday Favorites
Low Calorie
Low Carb
Low Fat
Low Sodium
Peanut/Nut Free
Quick & Easy
Salads
Side Dishes
Smart Budget Foods
Spring/Summer
Vegetables
Vegetarian/Vegan
Wheat Gluten Free

Rigatonni by Linda Robinson serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Italian rigatonni with cheese topping.

Ingredients:

1 box

Rigatonni noodles

2 cans

14 oz. diced or whole tomatoes

3 cans

tomato sauce

1 pound

hamburger

1 small

onion

1 pound

velveeta cheese

4 Tblsp

italian seasoning

2 Tblsp

oregano

3 cloves

garlic

Directions:

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.