This content was created on behalf of the advertiser by The Foundry at Dotdash Meredith.This content was created on behalf of the advertiser by The Foundry at Dotdash Meredith.This content was created on behalf of the advertiser by The Foundry at Dotdash Meredith.

Step 1

Step 1 Preheat the oven to 450 degrees. Bring a large pot of salted water to boil for the pasta.Step 2 Spread the Bertolli® Vodka Sauce over the bottom of the baking dish. Arrange the cherry tomatoes cut sides up on top. Sprinkle with 1 teaspoon of the oregano and a pinch each of salt and pepper. Arrange the shrimp close together on top of the tomatoes. Place the feta slices on top of the shrimp, leaving some space between the slices. Drizzle with Bertolli® Extra Virgin Olive Oil and sprinkle with the remaining 1 1/2 teaspoons of oregano.Step 3 Bake for 15 to 16 minutes, or until the sauce bubbles at the edges, the shrimp is firm and pink, and the feta softens.Step 4 While the shrimp bakes, cook the pasta according to the package directions. Drain and divide it among four shallow bowls. Top each bowl with spoonfuls of the shrimp, sauce, and feta. Sprinkle with parsley or mint and serve.

Step 2

Step 1 In a large Dutch oven or soup pot over medium heat, heat the oil. Add the onion and garlic and cook, stirring often, for 4 to 5 minutes, or until the onions soften. Add the orange pepper, followed by the ground turkey and salt. Using a potato masher to break up the meat, cook for about 5 minutes, or until it is crumbled and no longer pink.Step 2 Add the oregano, chili powder and cumin. Stir over the heat for 1 minute to bloom the spices.Step 3 Add the Bertolli® Tomato & Basil Sauce to the pot along with the zucchini and the beans (no need to rinse them) and 1 1/2 cups of water. Bring to a simmer, and cook, uncovered, for at least 45 minutes or up to 1 1/2 hours if time allows. The longer the chili cooks, the creamier it becomes. Stir occasionally and add more water, 1/4 cup at a time, if the chili starts to stick to the bottom of the pot. Taste and add salt or chili powder if you like. Serve with garnishes of your choice.

Step 3

Step 1 Bring a large pot of salted water to boil for the pasta. Cook pasta according to instructions on the package. Step 2 In a pan over medium high heat, add Bertolli® Extra Virgin Olive Oil and cook pancetta until crispy, about 4-5 minutes. Place pancetta in separate bowl and set aside. Step 3 Using the same pan on lower heat, add garlic. Cook until fragrant, pour in white wine and reduce to half.Step 4 Add in spinach and wilt down, season to taste with salt and pepper.Step 5 Add Bertolli® Alfredo Sauce to pan with cooked garlic and spinach. Toss cooked pasta in the pan, until evenly coated with the Bertolli® Alfredo with Aged Parmesan Cheese Sauce. Serve in pasta bowls. Step 6 Top pasta with crispy pancetta, freshly grated parmesan, and freshly cracked pepper.