Mayacamas Skillet Toss Pasta Mix, Dried Tomato 0.8-Ounce ...

• Case of 12 0.8-ounce packages of skillet mix (total of 9.6 ounces)
• Made with tomatoes, parsley, and garlic
• Gluten free and all natural; no trans fats or hydrogenated oils
• Ready in minutes; includes quick and easy recipes on package
• Specialty pasta sauce mix produced in the United States

Easy and tasty!:
Surprisingly good -- I use this with linguine or angel hair pasta to create a tasty side dish to go with grilled scallops or salmon. I use just a little less oil than called for, and it works just fine. Just follow the directions on the package, and you can't go wrong. Each packet makes 2 servings, so it's perfect for singles or empty nesters. It's not too salty -- a big problem with a lot of things like this -- and the sun dried tomato flavor comes through loud and clear. Amazon's price is very reasonable, too. Here's another use: it makes amazingly good stuffed portobello mushrooms! Very easy -- here's what you need for 4 servings: 1 lb of Italian sausage, casings removed (I use good very lean sausage that I order online from a place near Hermann, MO) 1/4 C dried bread crumbs (I use plain bread crumbs, NOT the seasoned ones) 1 envelope Mayacamas Dried Tomato pasta mix 4 medium-large (4" or so) portobello mushrooms, cleaned, with stems removed and finely chopped (remove gills and discard) 2/3 C shredded mozzarella cheese, divided. In a bowl, mix sausage, bread crumbs, Mayacamas mix, chopped mushroom stems, and 1/3 C of the cheese until well blended. Spray mushrooms with non-stick spray and place "hollow side up" in a shallow lighly greased (I use non-stick spray) baking pan. Divide sausage mixture among the 4 mushroom caps, packing it into the hollow left by the removal of the gills and stems. Top with the remaining 1/3 C shredded cheese, distributing it evenly over caps. Bake at 325 for 30-40 minutes. Test for doneness with a meat thermometer - filling is done when it registers 165 degrees. Cool slightly; serve with garden salad and breadsticks. Enjoy!! I've been using this stuff for over a year, a couple of times a month or so. Really, really tasty!