Octo-Dog and Shells Photo
Octo-Dog and Shells

YIELD Makes 4 servings

INGREDIENTS

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

PREPARATION:

  1. 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.
  2. Place hot dogs in medium saucepan; cover with water. Bring to a boil over medium-high heat. Remove from heat; set aside.
  3. 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.
  4. 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.
This recipe appears in: Pasta
You Might Also Like
Basil Pork and Green Bean Stew

There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.

Zesty Macaroni Cheese

Learn how to cook a Pasta that will practically guarantee your friends and family will ask for a second helping.

search recipes
  • Most Popular
  • Most Watched
Don't Miss