Makes 8 servings
|8||ounces mostaccioli or penne rigate pasta|
|1/2||package (8 ounces) gnocchi pasta shells*|
|2||packages (1-1/2 ounces each) four-cheese sauce mix for pasta, prepared according to package directions|
|1||can (4-1/4 ounces) chopped ripe black olives|
|1/2||cup chopped fresh parsley|
|1/4||cup shredded carrots|
*Pasta shells can be used in place of gnocchi. Cooked lasagna noodles can be rolled or coiled to form a snail as another option.
- Prepare pasta according to package directions. Reserve 5 to 10 gnocchi and noodles, and 1/4 cup cheese sauce, to make snails. In 9X13-inch pan or serving dish, layer warm mostaccioli and gnocchi pasta with warm cheese sauce. Sprinkle with black olives and parsley. Keep warm in oven while assembling snails.
- Sprinkle remaining gnocchi shells with paprika. Assemble snails by placing 1 shell on top of each mostaccioli noodle, using a small amount of sauce inside shell to adhere pasta. Insert 2 small shredded carrots at top of snail for antennas. Place in sauce on top of prepared dish. Serve warm.
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