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2 pounds uncooked dried penne or radiatore pasta

Roasted Vegetables

3 tablespoons olive oil

2 tablespoons Land O Lakes® Butter, melted

2 tablespoons balsamic vinegar

2 teaspoons dried Italian seasoning

1 teaspoon salt

1/4 teaspoon pepper

3 medium green, red and/or yellow bell peppers, cut into 2-inch pieces

3/4 pound asparagus, trimmed, cut into 2-inch pieces

1 large onion, sliced into 1-inch wedges

Hearty Italian Meat Sauce

1/2 pound mild Italian sausage

3 tablespoons Land O Lakes® Butter

1 1/2 cups sliced mushrooms

1/4 cup chopped onion

1 teaspoon finely chopped fresh garlic

1 (15- to 16-ounce) jar pasta sauce

1 (14.5-ounce) can Italian-style diced tomatoes, undrained

Two Cheese Alfredo Sauce

1/4 cup Land O Lakes® Butter

2 cups Land O Lakes® Heavy Whipping Cream

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/8 teaspoon coarse ground pepper

1/2 cup shredded Cheddar cheese

1/3 cup freshly shredded Parmesan cheese

How to make

  1. STEP 1

    Cook pasta according to package directions; drain. Keep warm.

  2. STEP 2

    Roasted Vegetables: Heat oven to 425°F. Combine olive oil, butter, balsamic vinegar, Italian seasoning, salt and pepper in large roasting pan. Add vegetables; toss to coat. Bake 45-50 minutes, stirring once, or until vegetables are tender and begin to brown. Yield: 8 (1/2-cup) servings.

  3. STEP 3

    Hearty Italian Meat Sauce: Cook Italian sausage in 3-quart saucepan over medium heat until no longer pink. Drain; remove from pan. Set aside. Melt butter in same saucepan until sizzling; add mushrooms, onion, and garlic. Cook over medium heat 4-5 minutes or until onion is softened. Add cooked sausage, spaghetti sauce, and tomatoes to saucepan. Cook, 3-4 minutes, until mixture comes to a boil. Reduce heat to low. Cover; cook 30 minutes. Yield: 8 (1/2-cup) servings

  4. STEP 4

    Two Cheese Alfredo Sauce: Melt butter in 2-quart saucepan until sizzling; stir in whipping cream, flour, salt and pepper with whisk. Cook over medium heat 4-5 minutes or until mixture comes to a boil. Reduce heat to low; cook 5 minutes. Remove from heat. Add cheeses; stir until smooth with whisk. Keep warm. Yield: 8 (1/4-cup) servings

Tip #1

Make sauces one day before serving. Reheat on the stove top or in the microwave. To serve, keep warm in slow cooker or fondue pot.

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