Sausage, Pepperoni & Pasta Casserole

Confession. I got this recipe off an episode of "Sandra's Money Saving Meals!" :} But I tweaked it slightly and it was a hit with the fam, so I want to remember how I made it!

Ingredients:
Box of Pasta (rotini, or your favorite kind)
1 small onion, diced
1 zucchini, diced
1 squash, diced
1 pkg sliced pepperoni, rough chopped
1 link of beef sausage sliced thin (I kind of cubed mine)
Spaghetti sauce (make your own or jarred)
Shredded italian cheese
Bread crumbs (optional)

Directions:
1. Preheat oven to 350 degrees--Lightly grease a 9x13 pan and set aside
2. Cook pasta according to package directions
3. Heat some olive oil in a pan and sauté the diced onion, zucchini & squash (I also added fresh minced garlic to this mix)
4. Cook the veggies until softened and then toss in the chopped pepperoni & sliced sausage
5. Add in tomato sauce (you may or may not use the entire jar...just use your best judgement) You can also sprinkle some of the Italian cheese in and mix it all together.
6. Toss in some of the pasta when it's ready (again, eyeball it, you probably won't need a full box)
7. Pour this entire mixture into the 9x13 pan & sprinkle a little of the bread crumbs over the top & a little more of the Italian cheese
8. Pop in the oven for 20-25 minutes until it's a little crispy on top.

Serve this with some Garlic, Butter Toast and/or a side salad (maybe even a Caesar salad)
Enjoy!

Easy Pizza Rolls

I can't remember the last recipe I posted on this, but this one I did last week was a keeper...easy and super kid friendly.  Not rocket science, but wanted to remember so we could make again!

Ingredients:
* Rhodes Frozen bread dough loaves
* Pizza sauce
* Mozzarella cheese
* Pizza toppings (mini pepperoni, sausage crumbles, green pepper, mushroom, etc.)

1. Thaw the bread dough (I did the quick thaw method for the oven that is listed on the back of the package)
2. When dough is thawed, roll out on on a floured surface
3.  Spread pizza sauce on the rolled dough (similar to what you would do if making cinnamon rolls)
4.  Add grated mozzarella cheese
5.  Add toppings
6.  Roll up cinnamon roll style
7.  Cut into 18 slices (again, like cinnamon rolls)
8.  Grease muffin pan and place individual rolls inside each muffin cup
9.  Allow the rolls to "rise" for a while in the muffin pan.
10.  Bake at 350 for about 12-15 minutes or until brown

Variation:  You could make them "breakfast-y" and do sausage and cheddar cheese inside and roll the same way.

Italian Ravioli

I got this recipe from a girl at preschool (she made it for lunch for us one day). It was really good. I made it again tonight and it was easy and everyone ate it.


1 pkg of ravioli 24 oz (or any kind of pasta)
2 T of butter
1 pkg of mushrooms(8oz)
2 cloves of garlic
1 tsp of italian seasoning
1 can of rotel drained
2 T of chopped fresh basil
1 cup whipping cream
1/2 cup of parmesan cheese
1/2 tsp salt

Melt 2 tablespoons of butter in dutch oven over medium heat. Add mushrooms and next 2 ingredients;saute over medium high heat until mushrooms are tender. Stir in rotel, basil, and cream and bring to a boil. reduce heat and simmer stirring occasionally for approx 5 minutes. Sir in parmesan cheese and salt. Stir in ravoli and toss to coat and enjoy.

Easy Bruschetta Chicken Bake

On a whim the other day I picked up a box of Stove top stuffing mix for chicken. It had a recipe on the back that I thought sounded good. I made it tonight and it was tasty and easy, my two favorite things.

Ingedients:

1 can diced tomatoes, undrained

1 pkg Stovetop stuffing mix for chicken

2 cloves garlic, minced

boneless skinless chicken breasts cut into bite sized pieces (I used pounded chicken breasts, but you could also use chicken tenders)

1 tsp dried basil leaves (I used some of this and also italian seasoning)

Mozzarella cheese

Parmesan cheese

Directions:

1. Preheat oven to 400. Place tomatoes with their liquid in medium bowl. Add stuffing mix, 1/2 C hot water and the garlic; stir just until stuffing mix is moistened. Set aside

2. Place chicken in 13x9" baking dish, sprinkle with basil & cheese (I also drizzled mine with olive oil & added a little italian seasoning & sea salt); the recipe on the back of the box just called for Mozzarella cheese, but I used a little bit of shredded Parmesan too.

3. Top the chicken with the prepared stuffing (I also added a little more parmesan cheese on top of the stuffing mix).

4. Bake for 30 min or until chicken is cooked through.

Feta Bruschetta

What you need!

1 large tomato, seeded, chopped
1/2 cup Crumbled Feta Cheese
1/4 cup chopped kalamata olives
1/4 cup Kraft Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1 Tbsp. chopped fresh basil

Make it!
Combine all ingredients
Refrigerate 1 hour
Spoon onto whatever you like!

Florentine Stuffed Shells

Easy and Seth even had seconds (you can't taste the spinach at all)! I got the recipe from E-Mealz.com.

24 uncooked jumbo pasta shells
10 oz pkg frozen chopped spinach, thawed
(1 egg, beaten)
2 cups (15 oz) ricotta cheese
1 ½ c shredded mozzarella cheese
⅓ c finely chopped onion
(2 t minced garlic)
(¼ t salt)
(⅛ t nutmeg)
2 c meatless spaghetti sauce
(½ c grated Parmesan cheese)

Preheat oven to 350º. Cook pasta shells according to pkg
directions. Squeeze spinach to remove as much moisture as
possible. Combine spinach, egg, ricotta & mozzarella cheeses,
onion, garlic, salt & nutmeg; stir to blend well. Drain shells & stuff
w/ ricotta mixture, using about 2 T for each shell. Arrange in lightly
greased 13 x 9 baking dish. Pour spaghetti sauce over shells.
Sprinkle w/ grated Parmesan cheese. Bake, covered, 30 to 40
minutes.

Italian Pasta & Bean Soup

I found this recipe for Italian Pasta & Bean Soup in a magazine I picked up the other day--I have since made it several times and have moved it to my "make frequently" list. It's easy & very flavorful. I made it tonight along with a salad and the whole family enjoyed it...next time I may add breadsticks--it's soo good! Hope you'll give it a try!

Italian Pasta & Bean Soup

Ingredients:

2 ounces pancetta chopped

1 TBS olive oil

1 onion, chopped

2 garlic cloves, minced

1 (14.5 oz) can diced tomatoes(try italian diced tomatoes!)

4 C chicken broth

1 C water

3/4 C grated Parmesan cheese, plus extra for serving 

1 Sprig fresh rosmary (fresh is best!)

1 C ditalini

1 (16 oz) can cannellini beans, drained & rinsed

S&P to taste

Instructions:

1. Heat chopped pancetta and oil in large saucepan over med-high heat until fat renders & pancetta is browned, about 5 min. Add onion & cook until onion is softened, about 3 min. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, broth, water, Parmesan, and rosemary and bring to a boil.

2. Add pasta & beans to pot and cook until pasta is al dente*. Discard rosemary sprig. Season with S&P. Drizzle with olive oil & sprinkle with more parmesan cheese.

Serve--goes great with Pepperidge Farm 4 Cheese Bread and a caesar salad

*I think it is almost easier to cook your pasta separately and then add it to the soup when ready. I keep finding that my cheese is sticking to the bottom of my pan b/c I am having to boil the soup mixture long enough for the pasta to get soft...

Lasagna

1 pound ground beef (or Italian sausage or ground turkey)

1 clove garlic

2 cans tomato paste

1 16 ounce can tomatoes

1 cup water

1 Tbs. dried basil

1/2 tsp salt

2 Tbs. sugar

1/2 tsp oregano

1/4 tsp pepper

10 ounce pkg. lasagna noodles

1 small container ricotta cheese

1 pound grated mozzarella cheese

Brown the ground meat.  Drain fat and return to pan.  Add tomatoes, water and all spices to sauce.  Cook for 30 minutes stirring occasionally.  Cook lasagna noodles according to package directions.  To assemble lasagna: spread a thin layer of sauce on bottom of a 9 x 13 baking dish. Lay 3 lasagna noodles length wise in dish, spread each with ricotta cheese, spoon sauce over each and sprinkle with mozzarella cheese.  The lay 5 cut lasagna noodles width wise over the last layer and spread with ricotta, sauce and mozzarella.  Continue this pattern until all noodles and sauce are used.  Bake at 375 degrees for 30 - 40 minutes.

Time saver hint: you can use a large jar of ready made pasta sauce and add some of the seasonings and cook less time if in a hurry.  

Lasagna

This is a great recipe to make up ahead of time and freeze - it doesn't have to be frozen, but the flavor is better after freezing. It will make one very large pan or can also be divided into smaller portions before freezing. The recipe says to cook the noodles before adding them, but I don't - you don't even have to buy the "no cook" noodles - just add a little extra water.

Lasagna

1 lb. ground beef
1/2 lb. italian sausage (Hillshire Farms is best)
1 c. chopped carrots
1 c. chopped onion
1 c. chopped celery
2 16 oz. cans tomatoes (I use Del Monte w/ garlic & onion)
1 6 oz. tomato paste (I use Contadina Italian Paste w/ roasted garlic)
2 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. pepper
2 T. parsley
1 c. cottage cheese
3 eggs
1 c. grated parmesan cheese
2 c. grated mozzarella cheese
Small box of lasagna noodles, cooked

Saute carrots, onion and celery with ground beef and sausage. Drain. Stir in tomatoes, tomato paste and spices. Combine cottage cheese and eggs. Layer ingredients in pan as follows: Sauce, noodles, cheese (mozzarella & parmesan), sauce, noodles, cottage cheese, sauce, cheese. If you didn't precook the noodles, add a little bit of water. Cover and freeze. When ready to cook - thaw slightly and cook at 350 for about 1 1/2 hours. Enjoy!

Grilled Bruschetta Chicken

Grilled Bruschetta Chicken
(this is one of our summer grilling favorites)

Ingredients:
Sun-dried tomato vinaigrette dressing, divided
Chicken breasts -- about 4 small boneless, skinless
1 tomato, finely chopped
1/2 cup mozzarella cheese, grated
1 tsp. dried basil (or 1/4 cup chopped fresh basil)

Directions:
Marinate chicken in dressing at least 30 minutes.
Remove chicken from marinade, and discard marinade.

Place large sheet of heavy duty foil on half of your grill, heat grill to low/medium setting.

Grill chicken on UNcovered (no foil) side of grill for 10+ minutes or until chicken is almost cooked through.

Meanwhile combine tomatoes, cheese, basil, and 2 Tbsp of dressing.

Move chicken over to the foil side of the grill. Top evenly with tomato mixture. Close lid and grill until chicken is cooked through and cheese is melted.

This is good with cooked pasta and grilled veggies!

Chicken Parmesan

Chicken Parmesan

1 1/2 cup crushed ritz
3/4 cup parmesan cheese
1 tsp salt
1 tsp pepper

Melt butter (enough to dip chicken)
Dip chicken breasts in butter (I use chicken tenders)
Roll in cheese/Ritz mixture
Place in greased baking dish
Bake at 350 for 30-40 minutes

(I got this recipe from a teaching buddy of mine right before Kevin and I got married. It has been a constant on our menu for the past 10 years! The kids love it and I serve it with tortellini and spaghetti sauce)