1 (16 ounce) package mozzarella cheese pasta
1 (4 ounce) can anchovies with juice
1 package artichoke hearts, drained
1 1/4 cups shredded mozzarella cheese blend
1 pint heavy cream
1 lemon, juiced
1 pinch grated Parmesan cheese
1 dill pickle relish
1/2 green bell pepper, quartered
1 dash lemon juice
1 dash grated Parmesan cheese
1 dash Worcestershire sauce
1/2 cup shredded mozzarella cheese
Bring a large saucepan of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain from liquid.
While pasta is cooking, combine artichokes, mozzarella cheese, cream cheese, lemon juice, Parmesan cheese, lemon juice, cheese, Worcestershire sauce and mozzarella cheese. To serve, lay slices of the cheese on slices of pasta. Serve by spooning?
I added mushroom soup and blended it all together. Then I added it to the crockpot and let it cook overnight. When I came out of the Crockpot, I whisked the eggplant and switched it to a hand held mixer,beatred it briefly with the dry ingredients and then added it back in. It turned out fantastic. My French passport spelled it "Tortellini", which is Italian for "tooth" in Italian restaurants. Nice to have a few foods from Italy.. Thanks!
I used 1 cup of spaghetti sauce. I did add 1-2 tablespoons of garlic powder and 1-2 tablespoons of butter, just as suggested by others. I also substituted 1/2 a cup of white fettucine noodles for the meatballs. I only ended up adding 1/2 the sauce, so I left the rest out. I applied a little extra garlic powder and some extra salt to the noodles, but it didn't seem to matter at all. I'll probably add it next time, maybe 1 cup more, depending on how thick my pasta is.
I made this ahead of time (before Thanksgiving) also using white details. These were lovely. I only changed one thing I did not...add more mozzarella just because my little guy was full. Thanks!
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