Pasta Pronto - 3 Different Variations

• Mexican Mac and Cheese
• 1 lb wagon wheel macaroni or 1 lb shell pasta
• 1 lb Ragu pizza sauce, double cheddar sauce
• 15 1/4 ounces 50% less salt corn kernels, drained
• 1/2 cup salsa
• 1/4 teaspoon cumin
• 1/2 cup chopped cilantro
• Creamy Herb
• 1 lb gemelli pasta or 1 lb rotelle pasta
• 5 ounces Baby Spinach
• 4 ounces rondele garlic & herb spreadable cheese
• 1 cup jarred sliced roasted peppers
• Penne Alla Vodka
• 1 lb mini penne
• 1 large sweet onion
• 2 medium zucchini
• 1/3 cup fresh basil leaf
• 2 teaspoons oil
• 24 (26 ounce) jars vodka sauce

1. Mexican Mac and Cheese: Cook and drain pasta. Leave pasta in colander. Add to pasta pot Ragu double cheddar sauce, corn kernels, salsa, and cumin. Bring to a simmer. Add pasta; toss. Remove from heat; add cilantro; toss. Top servings with extra salsa if desired.
2. Creamy Herb: Cook pasta as directs, scooping out about 1/2 cup cooking water and adding the baby spinach before draining. Drain pasta and spinach; keep in colander. Add to pasta pot Rondele garlic and herb spreadable cheese. Cook over low heat, breaking up with a wooden spoon, until melted. Add cooking water and stir until smooth. Add jarred sliced roasted peppers; heat through. Remove from heat; add pasta and toss.
3. Penne Alla Vodka: Cook penne as directs. Meanwhile, slice a large sweet onion, zucchinis, and fresh basil leaves. Heat oil in large nonstick skillet over medium-high; saute onion 2 minutes. Add zucchini; saute 3 minutes more or until just tender. Add jarred Vodka sauce to skillet to heat. Drain pasta; toss with sauce mixture and basil.

and cheese, wagon wheel macaroni, pizza sauce, salt, salsa, cumin, cilantro, gemelli pasta, spinach, garlic, peppers, vodka, penne, sweet onion, zucchini, fresh basil leaf, oil, vodka sauce

Taken from www.food.com/recipe/pasta-pronto-3-different-variations-376439 (may not work)