QUICK MEAL IDEAS

Muffin Pizzas - Darcy, Pasadena, CA
Toast english muffin lightly then top with marinara sauce, mozzerella cheese and other favorite toppings. Broil for few minutes until cheese melts.

Low Fat Pesto Chicken Salad - robin, COLUMBIA, SC
Grill/boil skinless breasts, pull cooled meat small strips. Add "Buitoni Pesto Sauce" to low fat yogurt/low fat mayonnaise [your fat/calorie preference]. Mix and toss with chicken. Chill serve on baby Romaine leaves fresh cantaloupe wedges on the side.

Zucchini with Alfredo - Anonymous, PUYALLUP, WA
Pan fry zucchini slices in a little butter, then top with Alfredo sauce and grated parmesan cheese and fresh ground pepper. Yum!

Pesto Grilled Cheese - Courtney, Charlotte, NC
Spice up a simple dinner, by adding pesto to your grilled cheese sandwich - works especially well with Italian cheeses.

Greek Pasta Salad - RENEE, SAVANNAH, OH
cook Cook and cool 1 package Buitoni tortellini. Mix 1/2 cup Greek Salad Dressing with 1/2 cup Buitoni Alfredo Sauce. Toss together with 1 cup diced cooked chicken, 1 cup diced red and green pepper, 1/2 cup black olives, 2 TBS capers, 1 diced avocado. Sprinkle with feta cheese and serve with hot sourdough bread. Ready in under 20 min. Pot luck favorite.

Tomato Cheese Ravioli Soup - Anonymous, Sandusky, OH
Add cheese ravioli to your favorite tomato soup recipe. It tastes great!

Chicken Bruschetta - Benecia, Houston, TX
Cube boneless skinless chicken breast, season, stir fry in olive oil until no longer pink, add vodka sauce & bruschetta. Cook until chicken done. Pour over bed of vermicelli noodles, sprinkle with parmesan cheese. Simply delicious.

Wonderful tomato soup - , Copperas Cove, TX
Start with a paste, add water, onions, maggi, bullion cube, a little ketchup, and Italian seasoning. Add some macaroni to it and let it simmer. Its wonderful and doesn't need you to be there to watch it constantly!

Quick Ravioli - Sharon, TACOMA, WA
To boiling water add 1 package ravioli, in the last few minutes add 2 cups frozen veggies, rinse and drain, set aside. Sauté 2 cloves of garlic peeled and then sliced in 2 TBS olive oil. When garlic is tender, not brown, add the pasta and veggies and toss to coat with oil. Sprinkle with 2 TBS balsamic vinegar and sprinkle with parmesan cheese.

Homemade Stromboli - Anonymous, Boynton Beach, FL
I love using ready made pizza dough, shredded mozzarella cheese, and your favorite pizza toppings and meat to make a quick stomboli. Then you serve your favorite Buitoni sauce on the side for your dipping sauce!

Make a Quick Soup - Anonymous, Socorro, NM
Boil some chicken breasts, use two cans of chicken stock, add some chopped leeks, and add your favorite Buitoni pasta. It makes a quick homemade chicken noodle soup. Add any spices you like. It works really well.

Quick Marinade - Lesley, Lynn, MA
Use Buitoni pesto as marinade for chicken or meat. Place cubed chicken or meat in a sealable plastic bag, add Buitoni pesto, seal bag, and refrigerate for desired length of time. When you come home from shopping, you can do this with your meat, freeze it, and when ready to use, remove from freezer to refrigerator and marinate as meat thaws.

Skewer It! - Susan, Wildomar, CA
A Summer Party Treat! Cook Cheese Tortellini as directed. Rinse with cold water & drain. Marinate in Italian dressing for 30 minutes. Place on skewers with cubed cheese, grape tomatoes, basil leaves and your favorite veggies! (Make sure you place cheese or tomatoes on the ends of the skewers to keep the tortellini from falling off!) ENJOY!!

Fresh Veggies make the dish - Anonymous, Zephyrhills, FL
Sautee fresh asparagus with minced garlic and olive oil, toss with your favorite pasta and sprinkle with cheese for a quick easy healthy dish!

Great Grilled Flavor! - Robin, Mason City, IA
In the warmer months, throw a little extra on the grill. Veggies or meat can be frozen and tossed into your pasta and sauce later for a summertime treat during those gloomy winter months!

Quick Tangy Tomato Dip - Anonymous, San Jose, CA
Red chilis - 4/5 Garlic - 4/5 Sundried tomatoes - 1 cup, with the oil it was preserved in Blend the red chilies, add the rest of the ingredients to get a nice tangy dip.

Buitoni Makes the Meal - Ella, Glenwood City, WI
I make up a package of Buitoni pasta and just about any leftover meat, cheese and vegetables. Toss in some salad dressing or sauce to make a meal in minutes!

frying eggplant - cheryl, ROCHESTER, NY
Instead of standing at the stove for hours frying eggplant for parmesan, I do a few at a couple of eggplants at a time then freeze on cookie sheet. When frozen I put them in a plastic bag in freezer. When I am ready to make eggplant parmesan, I can layer and bake.

Easy Lunch - Sandra, Omaha, NE
I will add left-overs to my pasta to empty the fridge and spice things up. Anything that suits your fancy will do from left-over veggies, meat,fish,and cheeses. Let your imagination soar!

Slow Cook - C T, Danville, CA
Before I head off to work in the morning, I put every ingredient for stew beef that I cut and prepared the night before in the slow cooker. When I get back from work, the stew is ready for dinner time.

Tasty Treats - Twila, Merced, CA
I mix a teaspoon of the Pesto into cream cheese. I spread mixture over assorted crackers, sometimes adding a slice of salami or monterey jack cheese to the top. A sprig of basil tops off the treat. A fast canape when you've just rushed home from work and friends are going to drop over for drinks.

Baked Ravoli - Jeannie, Pittsburgh, PA
Take frozen ravioli and dip in egg and coat with seasoned breadcrumbs. Bake at 350F until lightly browned. Dip in Buitoni Marinara sauce.

Fried Lasagna - Kim, Trenton, NJ
If you have any left over lasagna, cut into small portions, and it holds well you can coat with egg mixture then coat with Italian bread crumbs really good and deep fry it for a min an instant handy snack.

Marsala chicken in a flash - Kara, Manchester, NH
Make a foil packet with 3 tbsp Marsala wine, a pounded chicken breast, salt and pepper and mushrooms. Cook on each side for 8 minutes and serve with your favorite Buitoni pasta! YUM!

Complete Dinner - Anonymous, Fort Myers, FL
Cut chicken breasts into bite size pieces and stir fry. Serve tortellini with roasted garlic sauce on large platter adding chicken around edge. Serve immediately.

Mussles & Pasta - Dominique, Mount pleasant, SC
30 Minute dish Sautee a bag of fresh Mussels in Olive oil with an onions and a red pepper, add a can of garlic, basil, olive oil tomato chunks, cook until mussels open ... pour over cooked fresh Buitoni linguini, serve in bowls for a quick healthy meal.

Pesto and Cream Cheese - Heidi, Raleign, NC
I like to pour some pesto right over a block of cream cheese and serve it with crackers! What is easier than that?!

COOKING WITH PESTO

Pesto Tomato Rice Cups - Melodie, Menlo Park, CA
I like to take a very small pasta, cook it, mix it with pesto and then stuff either large cherry tomatoes for an appetizer, or in the summer, a large tomato as a side dish.

Delicious Chicken Pesto "Meatballs" - Laura, Miami Beach, FL
Combine approx. 5-6 ozs. of Buitoni Pesto with Basil and 1 lb. ground chicken (or turkey). Form "meatballs" (preferably using two soup spoons). Cook at 350* F for 40 mins. or until browned and drain on paper towels. You'll need to double the recipe the next time you make it since these "meatballs" will disappear. Enjoy!

Garden Fresh Crostini - Sarajane, Mabelvale, AR
Use fresh, garden tomatoes chopped, Vidalia onions organic tomato paste, 2-3 Jalapeno or Habenera peppers, about 1T. olive oil . Process the cilantro, onions, tomatoes...adjust seasonings...salt, pepper, garlic, chili powder, cumin to your taste. Mix all together and serve on long French bread roll that has been sliced and toasted in the oven.

Creative Pesto Pizza - Jeanne, White Haven, PA
Spread Buitoni Pesto Sauce on a purchased pizza shell with herbs...thin with a little olive oil. Get creative with the toppings; saute broccoli florets in oil and fresh garlic; slice fresh garden tomatoes when in season, use sautéed chicken or shrimp-top with mozzarella cheese and bake!

Pesto Potatoes - Deidre
Place chunked red skin potatoes in a food storage bag and add Buitoni Basil Pesto. Transfer to baking pan. Bake at 450 approx. 45 min. Turning once.

Quiche - Ruby, Tehachapi, CA
Try pesto in spinach and Italian sausage quiche

Tasty Sandwiches - Sarah, BAY CITY, MI
For an extra tasty sandwich, spread on pesto instead of salad dressing. It really gives the sandwich a whole new flavor.

Pesto Pasta Salad - Nancy, ROSEVILLE, CA
Add a few dollops of pesto, freshly minced garlic, shaved parmesan cheese, garlic salt and pepper and a small jar of pimentos to a package of Buitoni whole wheat pasta. Yum!

Eggplant Regina - Jeannie, la mesa, CA
Dip sliced eggplant in beaten egg, coat with seasoned breadcrumbs, fry in olive oil til crisp on both sides. Top each slice with a dollop of Buitoni pesto, then layer a slice of tomato and sprinkle with parmesan cheese. Broil till heated through and cheese is melted.

Breaded Pesto Chicken Cutlets - Arlene, VALDOSTA, GA
Brush boneless chicken cutlets or tenders with pesto and then roll in panko bread crumbs. Bake in oven for a tasty, healthy meat.

Pesto Cheese Bread - Amber, FREMONT, CA
I take pesto and spread it on french bread and top with grated parmesan and broil until heated through.

Crispy Pesto Chicken - Matt, Honolulu, HI
Whenever you're grilling chicken, mix any Buitoni Pesto with mayonnaise and brush liberally before and during grilling. Use equal amounts of each for the baste, or feel free to add more pesto if you like!

Crossaint Wraps - Anonymous, Jenison, MI
Spread pesto sauce on croissant and add pepperoni and cheese. Roll-up and bake.

Salmon ala Buitoni Pesto - Sharin, LONG BEACH, CA
I mash Buitoni's pesto into my salmon croquettes and they add a flavor and taste that is unbelievably delicious! My family always nag me to make them and it is easy to do and the results are fantastic!

Pitas with Pesto - Stacey, FUQUAY VARINA, NC
I mix pesto with part-skim ricotta mozzarella, plus garnish with freshly chopped basil. Serve with pitas.

shrimp pesto and goat cheese - Chara, Aurora, CO
Toss pasta and pesto with halved grape tomatoes, fresh cilantro, cooked shrimp, and crumble some goat cheese on top. Stir until goat cheese is melted.

Zesty Pasta Sauce - Natalie, Schaumburg, IL
I add a few tablespoons of pesto sauce to my alfredo sauce while it's cooking. It creates a great new combination to serve over fresh pasta or chicken dishes!

Not Just Basil Anymore! - Jeff, Largo, FL
You can substitute many herbs other than basil in pesto. arugula, parsley, fresh oregano. Try something new and switch different kinds of nuts in place of traditional pine nuts (pignolea).

Pizza - ma, VA BCH, VA
Use 6" pita ,cover with pesto, add cheese and any other leftover veggies and/or meat for a quick lunch.

Favorite Chicken and Pesto - CHRISTIE, ELMWOOD PARK, IL
Toss cut-up cooked chicken (I cook mine in the crock pot all day in chicken broth) with cooked pasta, 1/4C of chicken broth and pesto sauce. Top with grated parmesan cheese and enjoy!

Change the Flavor - Lisa, Cedar Creek, TX
Pistachios are a great twist to pesto, and give it a totally different flavor. Just substitute them for walnuts, and there you have a new pesto.

Pesto Pizza - Robert
When my wife and I make homemade pizza, we always spread a layer of Buitoni Pesto on the crust before any of the other toppings. It is especially good.

Pesto Swirl dinner rolls - Anonymous, MESQUITE, TX
Separate refrigerated crescent rolls into triangles. Spread each triangle with 1 teaspoon prepare Buitoni pesto and sprinkle with finely chopped walnuts. Roll crescent rolls in usual fashion and bake as instructed on package. Buon Appetito!

Pronto Pesto - Catherine, BOSTON, MA
Freeze pesto in ice cube tray. When frozen, remove and put into zip-lock bag and keep in freezer. Whenever you want pesto take out the amount you want - each cube is one ounce. Can throw into soup, cook white beans and put a few cubes of pesto over, put onto cooked pasta.

Like a little Pesto with your fish? - Brenda, Mesquite, TX
After broiling your favorite fish, top with pesto sauce place back in the broiler for about 2 minutes. Serve with your favorite vegetable and rice. Enjoy!

Sauce for Grilled Fish - Anita, Memphis, TN
One of our favorite sauces to serve with grilled fish is 1/2 cup of fat free sour cream, 2 Tablespoons of pesto sauce, 1/2 teaspoon lemon juice and a generous couple of grinds from the pepper mill. Mix together and serve over warm grilled fish - salmon, halibut or swordfish.

Sara's Pesto Tip - Sara, SANTA BARBARA, CA
Don't limit the type of nuts used in pesto. Experiment with other nuts like walnuts and almonds. They add a different taste and texture to the pesto.

Pesto Pasta - Emily, Chesapeake, VA
Pesto with pine nuts and bacon mixed with pasta is an awesome combo!

Pesto Lasagna - Kathy, Oklahoma City, OK
When I make lasagna,I add several tablespoons of pesto to the ricotta cheese & parmesan mixture. The green also adds color to the layers when it is cut.

Easy Chicken Pesto Pasta - Tristi, Romeoville, IL
Cook any type of pasta and top with Buitoni pesto, cooked chicken slices, and diced tomatoes. Super easy and very good!

Tortellini Salad - Brenda, Lake St. Louis, MO
Mix chopped marinated artichoke hearts, onion, green pepper, black olives & minced garlic with cooked & cooled Buitoni cheese tortellini. Mix pesto to taste with salad dressing or mayonnaise add to salad. Refrigerate or serve at room temperature.

Portabello Mushroom & Cheese Tortelloni with Pesto - Sharon, KNOXVILLE, TN
I added Buitoni Pesto with basil to Buitoni Portobello Mushroom & Cheese Tortellini and added sauteed fresh zucchini, mushrooms and smoked chicken. After plating, I then topped it off with diced, fresh tomatoes and grated Asia go cheese. I used a few fresh basil leaves for garnish.

COOKING WITH BRUSCHETTA

Apple Bruschetta - Iris, Stagecoach, NV
Drizzle good olive oil on toasted ciabatta, add slices of Granny Smith apples top with gorgonzola cheese and put under the broiler until the cheese bubbles. My husband made this for me on our 1st Valentines Day, it's a family favorite.

Mo's Summer Tortellini - Maureen, Towson, MD
Prepare 1 pkg. herb chicken & 1 spinach & cheese tortellini. Add Tuscan bruschetta to taste. Toss in fresh veggies (zucchini & spring onions) to taste. Cover & chill. Cover. Sprinkle with mix of 1/2 shredded parmesan & romano cheeses! Serve with Tuscan olive loaf.

Roasted Garlic & Cream Cheese - Jeanette, Cumming, GA
Roast 1-2 heads of whole garlic and add it 1 package of cream cheese in a food processor. Add it to toasted Italian bread slices before adding the other ingredients. Everyone's favorite!

Flavorful Frittata - Ellen, Hayward, WI
In the summer when our garden is overflowing with fresh vegetables, we enjoy a light meal of zucchini, yellow pepper and red onion frittata, topped with Bruschetta topping. It is a fabulous addition to the dish!

Bruschetta with a KICK! - Tammy, ELK GROVE, CA
I love to dice up fresh jalapeño and put it in the mixture. It gives it a little spice for those who like a little spice in their lives.

Simple Bruschetta - Anonymous, Wheaton, IL
To create a simple bruschetta appetizer, slice a piece of fresh French bread, add one slice of fresh tomato on top of the bread, then add Buitoni bruschetta mix on top of the tomato. Finally add a layer of fresh shredded parmesan. Broil for a couple of minutes and your fabulous appetizer is ready!

Use Bruschetta for Pizza Sauce - Shannon, Metuchen, NJ
For a chunky, flavorful pizza sauce use Buitoni bruschetta on a prepared pizza crust with fresh mozzarella and fresh basil!

Easy Appetizer - Dana, Frontenac, KS
Try serving Bruschetta sauce with pita chips!

Pineapple Delight - Muriel, Arcadia, CA
Toasted bruschetta slices of Italian bread with melted brie, crushed pineapple and crumbled fried prosciutto

Over the Top - Anonymous, NEW YORK, NY
Brown some ground meat in olive oil. Add beaten eggs to the cooled brown meat. Spread out on pirex rectangular pan. Place bruschetta on top. Heat in oven until warm (not hot). Cut into sections (one bruschetta = 1 section) and serve on plate. Great appetizer.

Cooking with Bruschetta - Anonymous, Dublin, CA
Brown veal in skillet, place in baking dish, top with bruschetta and parmesan cheese and bake at 350 for 30 minutes. Serve with pasta and peas. Fast and delicious meal for both kids and adults.

Gaucho Style - Stanley, Fullerton, CA
Add chimichurri sauce to Buitoni bruschetta, roasted bell peppers and capers and thin slices of ahi tuna to give it a kick.

Appetizer Bruschetta-Zucchini - Marie, Fort Myers, FL
Easy!! Slice Zucchini into rounds approx. 1/4" thick. Bake rounds on sheet at 350 degrees F. for approx. 15 minutes. Top each zucchini round with approx. 1/2 tsp. of Buitoni Bruschetta mix and shredded mozzarella cheese. Bake 5 minutes more, until cheese is slightly melted. Serve as appetizer. My guests love it!!!

Eggplant towers with bruschetta - Tracy, Martinsville, NJ
Create eggplant towers using grilled eggplant cut in rounds, top the rounds with bruschetta, then another grilled eggplant round on top. Follow with a piece of fresh mozzarella cheese, a little tomato sauce and fresh basil. Serve as an appetizer.

Low Carb Pizza - , Delavan, IL
One (1) Buena Vista Low Carb Whole Wheat Tortilla with 7 carbs, 2 tablespoons Buitoni Brushetta Classic with 2 carbs, and 1 ounce Mozzarella cheese or Parmasan cheese with 1 carb for the topping. Use a cast iron skillet or put in the oven on a pizza stone. Heat until tortilla is crisp and the cheese is melted. 10 Net Carbs

Flat Bread Pizza - melissa, Redondo Beach, CA
Brush flat bread with olive oil. Sprinkle with mozzarella cheese. Top with 1/4" thick tomato slices, fresh basil and fresh minced garlic. Bake in oven till cheese melts and bread is golden.

Bruschetta and Pesto Ponzenella Salad - Tanya, Spring Valley, CA
Mix Buitoni Bruschetta with cubed Italian bread tossed in olive oil and toasted. For the salad dressing mix a tablespoon of Buitoni Pesto with Italian salad dressing. Toss and serve immediately for a great summer salad.

Purple Oregano - Anonymous, Thorp, WI
I use purple oregano (in addition to fresh green basil) in my bruschetta; the purple makes the bruschetta very colorful!

Melted Cheese Italiano - Marjorie Jo, Berkeley, CA
Lightly toast sliced Italian bread. Layer thin slice mozzarella cheese; bruschetta, avocado, chopped olives, mozzarella, grated parmesan. Sprinkle top with dried oregano that is crumpled between hands. Place under broiler 5 minutes.

Summer Bruschetta - Anonymous, Uncasville, CT
16 fresh ripe plum tomatoes, finely diced Buitoni brushetta, 2 tbsp lemon juice, pinch crushed red pepper , slices of baguette, 6 garlic cloves, cut in half. 1. Combine the tomato, Buitoni bruchetta, lemon juice, red pepper flakes, and salt and pepper to taste. 2. Toast bread and rub one side with cut side of garlic. Serve immediately.

Brighten Up a Veggie Burger - Stan, LAS VEGAS, NV
Instead of Ketchup, use Bruschetta for a lively flavor enhancement to a veggie burger.

Bruschetta Chicken - Anonymous, Lancaster, CA
Warm bruschetta gently and serve over chicken breasts pounded thin and grilled with garlic and olive oil.

COOKING WITH PASTA

Faux Risotto - Anonymous, Waterville, WA
Cook orzo, drain and add back to pot. Stir in a jar of sauce, broth or cream; just a little. Add veggies or meat (or both) and heat through on the stovetop. Add a handful or two of grated cheese and stir. Season with salt, pepper and fresh herbs to taste. Add extra sauce or liquid to create a creamy consistency and heat through; serve.

chicken stock for cooking pasta - chris, south san francisco, CA
Instead of using water to cook Buitoni pasta, I use my homemade chicken stock! Save the remaining drained stock, you can use it again!

Garlic Cheese Pasta - Bonita, Akron, OH
I like to saute garlic in butter and add to the pasta and then add cheese. It's very good.

Salad - Brad, DORCHESTER, MA
Cook and cool--add feta, scallions, olives, tomatoes--great summer fare!

Fried Ravioli - Lynn, Stanton, CA
Dip frozen pasta, ravioli or tortellini, in egg wash and then Italian bread crumbs. Deep fry until golden. Serve with heated marinara sauce.

Mixture of Spices - Melissa, Des Moines, IA
I always toss in some of my fresh spices in the water as it boils then I add the pasta. It gives the pasta a unique taste. I also put complimentary spices in the sauce too. It turns out good, but different every time.

Tortellini Salad - Jeannie, West Islip, NY
Mix a pkg. of cooked tortellini, fresh garlic, a pkg. of cooked frozen broccoli florets, cooked frozen artichoke hearts, drain each after cooking and add a few sliced black olives and pour Italian dressing on top. Mix well and refrigerate for a delicious salad!

Cooking pasta in the microwave - Anonymous, TAYLOR MILL, KY
I have found a way to fix pasta for one person in the microwave. Put desired amount in microwaveable bowl and fill with water. Cook on high for 10 minutes and you have completely cooked pasta without waiting for the water to boil on the stove.

A time tested tip from Michele's Kitchen! - michele, FAIRFIELD, NE
This is tried and true by me. I always add a sprinkling of Olive oil in the boiling water before I add my pasta. It keeps the water form boiling over and keeps my pasta from sticking together!

Don't throw away all the water! - Anonymous, Lake Forest, CA
When making fresh sauces for pasta, save a cup or so of the pasta water and add to the sauce to make it creamier. Often, the tomatoes and other fresh ingredients do not make enough sauce to cover pasta and need a little help to coat pasta. This does the trick.

nonstick pasta - Aliya, PANAMA CITY, FL
My husband and I like to not only add olive oil to the boiling water for pasta but to also brush the pasta with olive oil before placing it in the pot. And/or after being drained, you can add a little more since olive oil is good for you any way.

Saving Calories - ANDREA, GROTON, NY
Bulk up your pasta dish by adding steamed broccoli, cauliflower and carrots to the pasta before adding sauce. You feel full without having to over do it on pasta. Have your pasta and eat it too!

Drying Pasta - Anonymous, Sanford, FL
After draining pasta, I leave it in the colander and put the colander back on the pot where pasta was cooked for a few seconds to dry pasta. Sauce appears to adhere better.

Spinach Pesto - , Chicago, IL
I make a spinach pesto with spinach, walnuts, olive oil, and parmesan cheese blended in a food processor. Use over all your dried cooked pastas and serve with fried ravioli as an appetizer.

Eggplant Parm w/Ravioli - Anonymous, Montclair, NJ
Use any eggplant parmesan recipe, but include a layer of cheese filled ravioli.

pasta - Anonymous, edmonton alberta t5x 1l1
I prepare a large batch of pasta sauce and freeze in baggies for a quick meal. By the time the pasta is cooked, the sauce is warmed and ready to use.

Ravioli Bites - Mary, Lackawanna, NY
Boil and let ravioli cool. Put a slice of pepperoni on a toothpick. Then add ravioli and another slice of pepperoni and marinate in Italian dressing for appetizers.

COOKING WITH SAUCE

pizza for kids - K, Succasunna, NJ
On bread, put roasted tomato and basil sauce, sprinkle cheese, oregano and basil. put this on skillet, cover with steel dish and heat on stove for 5 minutes. It will ready and crispy and kids will love it.

Spaghetti With Garlic, Oil and Anchovies - Lori, Cranston, RI
Saute chopped garlic in olive oil. Add mashed anchovy paste and mushrooms. Pour over hot linguine.

Zing to Your Marinara - Craig, Stoughton, MA
Bring chunky Italian tomatoes to a boil, add sliced, browned garlic to sauce, add 1/2 cup of white wine{brown garlic in hot olive oil][add wine 1 minute after you add garlic] bring sauce to boil again. Remove from stove.

Sweeten the sauce - Anonymous, PLYMOUTH, MN
When I make any red sauce I add 2-3 Tbsp. of brown sugar to cut the acidity of the tomato. My family loves it!

Quick chicken parmesan - Lora, Northbrook, IL
Use a bottle of pasta sauce. Layer pounded chicken breast with sauce and shredded Italian cheese (like parm. reggiano) and repeat several times. Pop in the oven at 350 degrees until the chicken comes to temperature. Serve with a salad on the side for a quick and lovely meal.

Cold Pasta - Cydney, Fall River, MA
Add a few tablespoons of marinara sauce to Italian salad dressing and add to cold veggies and pasta for a cold pasta picnic salad

Creamy Tomato Sauce - Krista, LOUISVILLE, KY
Use the Buitoni Light Alfredo sauce and mix in a small can of Contadina Tomato Sauce. This combination makes a perfect tomato cream sauce to serve over any pasta.

Added Veggies - Janine, Williamsport, MD
Grate some zucchini into marinara sauce for some added veggies that no one objects to.

Making Soup - Maria Candida, SUFFERN, NY
When making vegetable soup I add Buitoni marinara sauce at the last ten minutes. It gives the soup more consistency and adds a bunch of flavor and nutrients to a simple soup and salad meal.

Pasta Sauce - Leann, Springdale , AR
Always add a raw carrot to your red sauce when cooking. It really sweetens up the sauce and takes out any tartness.

Green Death Salad - Judie, Merced, CA
Mix the Basil Pesto sauce into rinsed spiral pasta and chill for an easy pasta salad...I do like to add sliced raw carrots, frozen peas and calamata olives.

Better Sauce - Anonymous, n lauderdale, FL
I always add a couple fresh, diced plum tomatoes, and a tablespoon of sugar to my sauces

Creamy sauces! - Anonymous, PLYMOUTH, MN
When making a cream sauce I add 1/4 an 8oz. pkg. of Cream Cheese. It melts well and makes the cream or half & half thicker!

Green Alfredo - , Ukiah, CA
I mix 3 parts Alfredo and 1 part pesto, with fresh mushrooms. Pour over preferred pasta and enjoy.

Deglazing pan - Doreen, WEST ORANGE, NJ
If I brown chicken or sausage for sauce or pasta, I deglaze the pan with wine, either white or red to take advantage of all the tasty brown bits leftover-blend in the sauce for added flavor!

Super Sauce - Jay, Suffolk, VA
I always cook my sauce in a slow cooker! Brown any meat that you are adding and add it to the sauce. Let it cook on slow for several hours. The sauce picks up the flavors of the meat, and the meat is very tender!

Pesto goat cheese tart - Lorraine, Irving, TX
Line a puff pastry sheet with Buitoni Pesto sauce, cover with 2 oz goat cheese and top with bruchetta sauce and parmesan bake. Serve with a fresh field greens salad.

Remove acid from sauce - Anonymous, New Port Richey, FL
Use 1/4 teaspoon of baking soda to remove acidity from sauce.

Homemade sauce the Italian way - Christopher, Groton, CT
The most important ingredient I use is fresh plum tomatoes and fresh garlic, lots of it. Saute garlic in olive oil then add salt, pepper, sweet Italian sausage and pork babyback ribs. Once meat is tender add in the blended plum tomatoes with tomato paste. Let cook on medium heat for 4-5 hours. Delicious!!

Easy Chicken Parmesan - Anonymous, Robbinsville, NJ
I cover fresh, boneless chicken with sauce and cheese and bake it in disposable cookware at 375 degrees for 45 minutes. No flying mess to clean up and fewer calories.

COOKING WITH WHOLE WHEAT

Get the family to eat whole wheat pasta! - Anonymous, Grand Forks, ND
I have found that whole wheat pasta has a little bit of a different taste. I add a little more garlic to the sauce I am using to disguise it for the kids. My husband and I enjoy the slightly nutty flavor of wheat pasta. The extra garlic is good for you too.

Read the Instructions - Dari, CLIO, MI
When cooking with any wheat pasta be sure to follow the manufacturers instructions as whole wheat products do not cook in the same way as white flour/semolina pasta does.

GENERAL COOKING

Great stuffed tomatoes - Linda, West Chester, OH
My family loves tomatoes and this is a favorite. Wash and cut the top part off of a tomato. Then, cut into the tomato to make a place to hold the stuffing. In a blender mix basil, garlic, Italian breadcrumbs and margarine, blending well and making the mixture moist. Then spoon into the tomatoes and bake at 350 until done. Delicious! Delicious!

Cooking Sweet Potatoes - Anonymous, INDIAN TRAIL, NC
Boiling sweet potatoes results in a loss of flavor. Instead, bake them before preparing candied sauce.

BBQ-Skewers - Anonymous, Greenville, SC
If you take all of the stems and pines off of rosemary until you are left with just a straight stem it makes a wonderful skewer for kabobs on the BBQ. Infuses your food with some flavor also.

Cold Pesto Tortilla Triangles - robin, COLUMBIA, SC
Brush a layer of softened cream cheese evenly on a soft flour tortilla. Next spread "Buitoni Pesto Sauce" on the cream cheese. Top with one more tortilla. Chill, cut into triangles and serve with Bloody Maries or beer. Great for after school snacks for the students. Substitute milk or water for the adult beverages!

Easier Chicken and Dumplings - Angela, Toccoa, GA
When I make homemade chicken and dumplings, I roll out the dough with a rolling pin and cut the dumpling dough into squares with a pizza cutter. The dumplings look much neater and are much easier and quicker to cut. It cuts the prep by half the time.

Wine - Anonymous, Brooklyn Park, MN
After having a get-together any left over wine in the bottle can be poured into a zip lock bag and then placed in the freezer. You can then use the frozen wine to help make stocks or sauces.

Fresh Herbs - Diane, KATY, TX
I love adding fresh herbs to my meals. They really bring out a wonderful flavor and build the aroma of your dish. Most grocery stores carry fresh herbs now. Choose Basil and oregano for basic staples. I use them when boiling chicken for soup and they give a wonderful added bonus to the broth and chicken.

Prevent Splattering - MALIA, HONOLULU, HI
Adding a pinch of salt on a frying pan before frying will prevent splattering.

High Fiber - Jennifer, Louisville, KY
For a high fiber dinner, use whole wheat pasta in place of ordinary pasta.

Tomato Tip - Anonymous, Milwaukee, WI
When taking the insides of of tomatoes when making bruschetta, save the liquid and freeze to add to veggies soups later.

Easy Separation - , Brooklyn, NY
Try cutting pizza dough or pre-cooked pizza base before placing toppings on pizza. After it is baked, the pieces pull apart much quicker, and you don't have to fight it with a pizza cutter!

Cutting Chicken - Becky, Saint Johnsbury, VT
Partially freeze chicken before slicing for stir-fry for easier cutting.

Other Uses for a Rolling Pin - Maritza, Staten Island, NY
I use my rolling pin to flatten my cutlets and tenderize meats. Put the meat in a plastic bag, to eliminate mess, do not seal the bag to let air escape, and start hitting it on the counter. Make sure your counter will not be damaged. I have a marble slab.

Seasoned flour - Lisa, PARMA HEIGHTS, OH
I keep an airtight canister of flour seasoned with salt, pepper, romano cheese, garlic powder and parsley so that whenever I need to flour a cutlet for a meal, I just measure out what I need. It's a great time saver!

Mark the Date - Rebecca
When bringing home items just purchased from the grocery store, I like to mark the date I bought the item on the product with a magic marker, this way I can know how fresh an item is.

BBQ-Flavor infused - Anonymous, Greenville, SC
For a quick way to infuse your food on the grill make a pouch out of aluminum foil by folding up all of the sides (leaving the top open). Pour into your pouch your favorite dry herbs. After the coals get hot, place pouch on top. The heat will make your herbs smoke which will infuse your food with a smoky herb flavor.

Easy pasta toss - Suan, Merrill, MI
Saute sliced juliette tomatoes, fresh basil leaves, mushrooms and sweet red pepper in olive oil. Toss with your favorite Buitoni pasta, yummy!

No more garlic hands! - TAMMY, SPOKANE, WA
To get the garlic smell off your hands after cutting garlic - rub used coffee grounds between your hands and rinse to "erase" the garlic smell. It works every time!

Cornmeal Crust - Kathy, Hackettstown, NJ
Dust pizza stone with cornmeal to prevent sticking and give nice crunch.

Cream and Provolone Cheese - Anonymous, Chesterfield, MO
Mix Olive Oil, Heavy Cream, Garlic, Italian Seasonings and Provolone Cheese in a stovetop pot and melt slowly, then add to pasta and fresh cooked vegetables. This is the best dish.

Get rid of the fat - Anonymous, SUN CITY CENTER, FL
I always brown my ground meat in the microwave, and then put it in a colander and rinse well, that way you not only save calories but it looks nicer when you serve it.

Grating Cheese - Anonymous, FREMONT, CA
If you dust soft cheeses such as mozzarella or provolone with cornstarch before you grate them, they won't stick to the grater.

Tortilla Pizza - Briauna, Queen Creek, AZ
Quick and easy pizzas your kids can help make. Put all of the ingredients on a tortilla and put under the broiler.

Farmer's Market - Holley, RAVENNA, OH
We always visit the local farmer's markets when in season to buy our fruits/vegetables. The produce is fresh and the prices are more reasonable than most supermarkets. It also helps support the local farming community.

INGREDIENT SUBSTITUTIONS

Beyond Pesto - John, Center Strafford, NH
Don't think of pesto as only Basil...try mint instead.

Sweetness - Carol, MILFORD, DE
Add honey instead of sugar

A Whole Lot of Herbs - Crystal, Cleveland, OH
Instead of salt, I always use herbs. I also buy and use granulated garlic (if not fresh) and dehydrated onion, and of course fresh pepper...who needs salt???

Sandwich Maker - Carol, Brooklyn, NY
I use pesto in sandwich wraps instead of regular condiments

Fresh Basil Substitute - karen, stroudsburg, PA
When fresh basil isn't available, substitute 1 Tbsp. of pesto for 1/4 cup of chopped fresh basil.

Tofu - Shirl, Pasadena, TX
I use tofu instead of ricotta when making lasagna or layer eggplant. I cook it in the marinara sauce & seasonings - you can't tell the difference and it is very healthy.

Buttermilk Substitutions - Karen, Roswell, GA
If you ever run out of buttermilk, use 3/4 cup of whole milk and 1 tablespoon of vinegar, stir and let stand 5 minutes or longer. It makes a good substitution if you don't have the real thing.

Stomach Soother - Anonymous, San Jose, CA
Every Italian food lover keeps Bay Leaves as a stock pantry item. The next time your little one has a tummy ache, just brew a mild decaffeinated tea and add one bay leaf for every cup of water, boil for three minutes, strain well and add a touch of honey. This will take the tummy ache gas out of your system and you'll feel much better fast.

Ground Turkey for Ground Beef - Anonymous, Coppell, TX
To make some of my meals healthier I will use ground turkey instead of ground beef and you can't tell the difference!

Creamier! - Jennifer, Milton, VT
When I am cooking something like a good cheese gravy, or something creamy, even a tomato soup, I like to substitute small amount of water for light milk, and if it asks for light milk, use cream or half & half instead, makes things just a little thicker.

Use less salt - Pamela, LITTLE RIVER, SC
Cook your pasta in garlic olive oil and you will only need a scant amount of salt.

Onion - Chantal, Shasta Lake, CA
If you find regular onions too harsh just try green onions. They are much milder and have better flavor.

Sicilian Caponata - Sandra, Wellington, OH
When I make caponata, I use 1 tsp Splenda (instead of sugar because I'm diabetic) to 1/4 C of vinegar. The more volume of ingredients, the more Splenda and vinegar. Of course, then you taste and adjust.

No fresh tomatoes - Anonymous, McDonald, PA
During winter months (in the Northeast)when tomatoes tend to taste like plastic and your own grown stash is gone...use sun dried tomatoes and add variations of toppings. I have used cilantro vs basil and have also used goat cheese with thyme and juniper berries. Just a little twist to an old favorite.

fresh fruit - dena, TREVOSE, PA
When a baking recipe calls for fruit, jarred preserves are a great substitution

Shorting Substitution - Anonymous, PHILADELPHIA, PA
Replace butter or margarine in baking with apple sauce for a healthier result.

Spice it up!! - Josephine, ROCHESTER, NY
I like to use lemon pepper instead of salt. It give such a fresh and citrus burst...try it!!!

Oil - Jennifer, Statesville, NC
Use Canola Oil when cooking anything. Besides olive oil it the most healthy and it might be a little bit cheaper than the others.

Sweetener - Anonymous, Doylestown, PA
Instead of using sugar in your sauce, use a pinch of cinnamon.

Low on Ricotta - Jennifer, Los Angeles, CA
Substitute cottage cheese for ricotta cheese.

Using Low Sodium Broth - , Bourne, MA
Instead of using cans of broth, use low-sodium bullion cubes. For each 3 cups of broth, I use 4 low sodium cubes dissolved in 3 cups boiling water. Lots more flavor with less salt.

TIME SAVING TIPS

entertaining pre plan - Aletta, Rochester, NY
When I am entertaining, it seems overcooking the pasta is inevitable. Now I cook it the night before. The day of the party all I have to do is drop it in the boiling water just to warm it up. Works great.

Cooking Fresh Vegetables - Patricia, EL SEGUNDO, CA
Use the same water you cook your pasta in to cook your vegetables. Cook them with the pasta when the pasta is on it's last three minutes or before or after you cook your pasta.

Frozen pesto for later use - Kyoko, NEWARK, DE
Freeze pesto in ice cube trays or custard cups (first spray with oil). Transfer into freezer safe bags. You can have small amounts on hand for flavoring soups in the winter or whenever you need a small amount to flavor a dish. It is recommended that you leave the parmesan cheese out of the recipe.

Butter Measuring Tip - , Palm Bay, FL
I keep a stick of butter already sliced in 1 tablespoon increments to save time measuring when I'm in a hurry cooking. I just grab the already sliced number of tablespoons called for in my recipe and I don't have to pull out my knife & cutting board.

No Nonsense - Lily, Artesia, New Mexico
Pre-cooked chicken strips save a cooking step and lots of time!

Less Prep Time - Ann, Granville, New York
Buy pre-chopped vegetables in the fresh produce or freezer section of your grocery store to cut down on prep time.

Plan during the weekend - Georgieva
Schedule time on weekends to plan a menu of five dinners for the coming week

Dry Measuring - Kathleen, Grand Junction, CO
When measuring dry ingredients, I use wax paper underneath the measuring devise to capture excess. I then roll the paper up and use it as a funnel to put the excess ingredients back into the container.

Fresh Basil Always - DeBi, Shaker Heights, OH
I found that you can keep basil fresh by coating it with olive oil and freezing it in ice try. Add to favorite dish and it ready in minutes.

Time Saving Tip - Annie, BROOKLYN, NY
Using 'steam fresh' vegetables with pasta [cavatapi] is the perfect pasta primavera. While pasta is cooking and veggies are in the microwave I sauté garlic, butter and oil. Everything is done at the same time. Add grated cheese. Absolutely delicious!

Ham & Cheese Roll Ups - Sally, Greenville, MS
Mix pesto with cream cheese, spread on Italian flat bread, top with ham, swiss cheese, diced olives and roll up. chill and slice in small pieces. Tastes Great! The pesto adds so much flavor!!

Pasta & Sauces - Deborah, GRAND HAVEN, MI
I keep Buitoni in the refrigerator at all times just in case we have unexpected company for dinner. I love to have bread and cheeses on hand to go with it. It truly is a lifesaver.

keeping summer herbs handy all year - marlene, BROOKINGS, OR
Take fresh basil, dill, oregano and other fresh herbs. Blanch in boiling water for 30 seconds, plunge into ice water, dry in a towel, chop and put into individual compartments of ice cube trays, cover w/ water & freeze. Put herb cubes in freezer bags, label and you have herbs to add to almost anything when you need them and just the right amount!

Meal Prep - Stacey, O FALLON, MO
Always cut your veggies in larger quantities so you can have fresh veggies with little effort all week long.

Cooking Spray - connie, new castle, PA
For quick cleanup of mixer blades, including food processor blades, I always spray them with a cooking spray. Makes for a quick cleanup!

Make it Quick and Easy - Leigh, Salt Lake City, Utah
I use frozen herbs to save time on washing and trimming.

crock pot - Anonymous, RENO, NV
Use a crock pot with the marinara sauce so that it marinates and makes the chicken really tender, then boil Buitoni pasta and serve both.

Easy Meatballs - Anonymous, Frankston, TX
When making meatballs for dinner make extra for later. Mix up your favorite recipe for meatballs then use an ice cream scoop to scoop out perfect meatballs. Bake or saute then put on cookie sheet to freeze. Once frozen put in freezer bags and date for later use.

Fast Easy Mushroom Slices - Julie, Cambridge, MA
Use an egg slicer to slice mushrooms for fast, easy and uniform slices.

Keeping Kitchen clean while cooking - , Chehalis, WA
I fill my sink with soapy water and as I get done with a dirty dish I wash it and when the meal is over I have a lot less to wash

Easy clean up - MARLA A, Venice, FL
When using pesto in baking with fish or chicken..wrap meat and pesto in heavy duty foil. Easy clean up.

Quick Sandwich or Vegetable Dip - Anonymous, WICHITA, KS
For a great grilled chicken panini sandwich incorporate Buitoni pesto with sour cream or cream cheese or use as a veggie dip for crudités.

Quick tip when baking. - Ann, Tyler, TX
When measuring ingredients like honey, use a little oil or spray and the honey will just slip out easily.

What to do with all that garbage? - Melinda, SANDWICH, IL
When cutting up veggies, fruit, etc. and cooking, use a big bowl or plastic grocery bag to keep in the sink. As you are preparing food put all of the garbage in the bowl or bag. Finally, when you are done with everything you just have one trip to the garbage can.

Keep basil fresh - Anonymous, MIRA LOMA, CA
I love to cook with fresh basil but it doesn't keep fresh, so I have discovered that if I wrap it with paper towels and keep it in the vegetable bin it will keep fresh for a long time!

Chopping - Ashley, Monte Rio, CA
If you want to save a lot of time in the kitchen and don't mind spending a few extra dollars, buy a little chopper that has many uses. That way you won't be switching knives or cutting yourself, and you will save a bunch of time.

WASH THAT PRODUCE - KIM, DERBY, KS
WHEN YOU GET HOME FROM THE STORE , IMMEDIATELY WASH ALL PRODUCE , THROW IN A DAMP PAPER TOWEL , AND WRAP IN PLASTIC - THIS KEEPS THEM FRESHER LONGER IN THE FRIG, AND THEY'RE READY TO USE WHEN YOU NEED THEM !

Easy clean up - Ellen
I fill my kitchen sink half way with soapy hot water and as I am cooking I put my dirty dishes in. Therefore it is a quick wash-up of soaked dishes after dinner.

Fresh Spices - Michael, DANBURY, CT
Use a coffee grinder to grind spices as you need them. Keep newly ground spices in an air tight container and will last for a good while. Enjoy the flavor!!!

Onions & Garlic - Karen, Clearwater, FL
For years I could not chop an onion or a clove of garlic small enough for my family, funny enough, now they don't mind, so I started grating them into my recipes. I would not think of omitting either one out of many of my recipes, just use a hand grater and grate away, works very well for prep time as well as for the dishes you prepare.

Fresh Potatoes - Audrey, Amarillo, TX
If you take an apple any size put it in the bag you bought, the potatoes won't sprout and they'll last longer.

HEALTHY LIFESTYLE

I brush my teeth after dinner - Anonymous, Fallbrook, CA
After I finish dinner, I wait about half an hour, then I brush my teeth. It prevents me from going back for more food later in the night.

Salad, Gym, Dinner! - Marie, Pelham, NY
When I get home from work, rather than eating a full meal, I make a salad to tide me over until I eat my full meal. This way, I'm more motivated to go to the gym, then I can look forward to eating my favorite tasty Buitoni Light Raviolis after I workout!

Walk to the grocery store - Anonymous, New York, NY
I live a few blocks from the grocery store. Rather than driving and making one big trip, every other night, I walk to the store to pick up the freshest ingredients - plus I get a light workout!

Healthy Substitute - Anita, fairfield, CA
I always try to substitute olive oil for butter!

Almonds - Ashley, Salisbury, MD
I carry almonds with me all the time to snack on!