Italian Spaghetti & Meatballs


  • 1 package of McCormick Thick & Zesty Sauce Mix
  • 1 can of tomato paste
  • 5 oz can of diced tomatoes with garlic & onion
  • 1 Tbsp. butter
  • 75 cups of water
  • Frozen Italian meatballs
  • Spaghetti noodles


  1. Prepare sauce and meatballs as instructed on packages. Add diced tomatoes to sauce mix. Keep warm.
  2. Bring 3 quarts of water to rapid boil. Add spaghetti noodles and boil until tender.
  3. Drain noodles, place in large bowl. Cover with prepared sauce and meatballs.
  4. Serve with Parmesan cheese and garlic bread. Enjoy!



Submitted by Colleen S.


Feisty Penne

Servings: 8
Prep Time: 10 minutes
Cook Time: 15 minutes


  • Penne pasta
  • Salt
  • Olive oil
  • 1 can of tomatoes
  • Garlic
  • Red chili flakes
  • Vodka
  • Whipping cream
  • Parmesan cheese
  • Parsley


  1. In a large pot, boil water with salt. Add pasta and reduce heat. Cook until penne is done to your liking. Drain and keep warm.
  2. While pasta is cooking, heat oil in pan with chili flakes and garlic. When you smell the aroma, add can of tomatoes and a splash of vodka. Cook on low heat until tomatoes are soft.
  3. Mash tomato mixture and add some whipping cream and parsley. Remove from heat.
  4. Add sauce and cheese to cooked pasta. Serve with warm garlic bread. Delicious!

Recipe submitted by Nina W.


Three-Cheese Baked Mac

Servings: 12
Prep Time: 15 minutes
Cook Time: 35 minutes


  • 1 lb penne pasta
  • 3 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour
  • 2 cups 2% millk
  • 1 Tbsp onion flakes
  • 2 tsp mustard powder
  • ¼ tsp salt
  • Pinch of cayenne pepper
  • 8 oz shredded Swiss cheese
  • 8 oz shredded Sharp Cheddar cheese
  • 4 oz shredded Gouda cheese


  1. Heat oven to 350. Coat a 2-quart broiler-safe dish with nonstick spray. Bring a large pot of lightly salted water to boiling. Add penne; cook 11 minutes or per package directions. Drain.
  2. Meanwhile, melt butter in a medium saucepan over medium heat. Sprinkle with flour and cook, whisking 1 minute. Whisk in milk, onion flakes, mustard powder, salt and cayenne. Bring to a simmer over medium-high heat. Reduce heat and simmer, whisking 3 minutes. Remove from heat.
  3. Toss cheeses together. Whisk 2 ½ cups of the cheese into the milk mixture until smooth. Stir sauce into pasta. Spoon half into prepared baking dish. Top with half of remaining cheese. Repeat layering, ending with cheese.
  4. Bake at 350 for 20 minutes. Increase heat to broil and broil for 3 minutes until bubbly and browned.

Recipe submitted by Nancy B.