YIELD Makes 4 servings
|4||refrigerated hot dogs|
|1‑1/2||cups uncooked small shell pasta|
|1‑1/2||cups frozen mixed vegetables|
|1||cup prepared Alfredo sauce|
|Prepared yellow mustard in squeeze bottle|
|Cheese-flavored fish-shaped crackers|
- Lay 1 hot dog on cutting surface. Starting 1 inch from one end of hot dog, slice hot dog vertically in half. Roll hot dog 1/4 turn. Starting 1 inch from same end, slice in half vertically again, making 4 segments connected at top. Slice each segment in half vertically, creating a total of 8 "legs." Repeat with remaining hot dogs.
- Place hot dogs in medium saucepan; cover with water. Bring to a boil over medium-high heat. Remove from heat; set aside.
- Prepare pasta according to package directions, stirring in vegetables during last 3 minutes of cooking time. Drain; return to pan. Stir in Alfredo sauce. Heat over low heat until heated through. Divide pasta mixture between 4 plates.
- Drain octo-dogs. Arrange one octo-dog on top of pasta mixture on each plate. Draw faces on "heads" of octo-dogs with mustard. Sprinkle crackers over pasta.
Unstuffed Cabbage from Hunt's has all the flavors of stuffed cabbage, without all the work! It makes a great weeknight meal that the whole family will enjoy.
If you're looking for a vegetarian pasta dish, try this recipe for Julieanna and AJ's mushroom lasagna from episode 105 of Kick Off Cook Off.