Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, roasted red pepper pasta, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I really like pasta dishes. Like for realz, y’all. For one, pasta dishes are typically really easy to whip up and this one is the ultimate of ease. It takes less than 30 minutes to make and before you know it you have a savory and wholesome meal on the table waiting and ready to fill the hungry bellies of your family. My husband and kids love this dish and I usually serve it with a tossed salad and bread. Do you enjoy dousing your food in Parmesan cheese?
I sure do! You’ll find a mound of parm on my pasta. In fact, my pasta usually looks like a winter blizzard swept over it if that gives you any idea as to how much parmesan cheese I dust over it.
Believe it or not, I don’t prefer the freshly shredded parm cheese but the grated stuff that comes in the green can. It’s just so ding dang good!
Recipe and photo courtesy of Ree Drummond.
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Variations: Make this easy dish using fun-shaped pasta.