This cheesy rosa sauce is delicious with Italian-inspired ingredients.
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3 cups dried campanelle pasta
10 (3/4-ounce) slices Land O Lakes® 4 Cheese Italian Blend, cut into quarters
1/2 cup Land O Lakes® Half & Half
1/2 cup marinara pasta sauce
1 tablespoon olive oil
1 small (1/2 cup) onion, chopped
1/2 cup roasted red peppers, thinly sliced
1/3 cup quartered Kalamata olives
2 teaspoons finely chopped fresh garlic
1 (10-ounce) box frozen chopped spinach, thawed, drained, squeezed dry
Cook pasta according to package directions. Drain; keep warm.
Combine cheese and half & half in 1 1/2-quart saucepan. Cook over medium heat, stirring occasionally, until melted and smooth. Stir in pasta sauce; keep warm.
Heat oil in 12-inch skillet over medium-high heat. Add onions; cook 5-6 minutes or until softened. Add red peppers, olives, garlic and spinach. Cook, stirring occasionally, until heated through. Stir in cooked pasta and sauce until well mixed.
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