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
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