Pizza Casserole by Jackie Mewbourne

pI am kind of stealing this meal from Susannah because I had hers first and then
found one in my new Southern Living cookbook.
I lightened it up by using ground turkey meat, turkey pepperoni, and reduced fat
cheese. Serve with a side salad, fruit, or veggie of choice. I also puree a
little cooked spinach in the sauce to get some extra veggies in us.


You can also freeze unbaked casserole for up to one month.


Ingredigents:
* 12 ounces uncooked spaghetti or whatever noodle your family fancies
* 1/2 teaspoon salt
* 1 (1-lb.) package mild ground pork sausage - I use ground turkey meat here
* 2 ounces turkey pepperoni slices (about 30), cut in half
* 1 (26-oz.) jar tomato-and-basil pasta sauce or whatever your favorite sauce
is
* 1/4 cup grated Parmesan cheese
* 1 (8-oz.) package shredded Italian three-cheese blend


Preparation
* 1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain
well, and place in a lightly greased 13- x 9-inch baking dish.
* 2. Brown sausage in a large skillet over medium-high heat, stirring
occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and
set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat,
stirring occasionally, 4 minutes or until slightly crisp.
* 3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage.
Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with
cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover
with nonstick or lightly greased aluminum foil.
* 4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or
until cheese is melted and just begins to brown.


Enjoy!!

Spinach Lasagna by Melinda Patterson

*Spinach Lasagna*


1 onion chopped
1 clove garlic, chopped
1 tsp. oregano
1 tsp. basil
2 tsp. salt
Pepper to taste
Lasagna noodles
2 pkgs. Frozen chopped spinach
6 oz. can tomato paste
2 1/2 cups (large can) tomatoes (I use crushed)
Small carton ricotta cheese (Could substitute cream cheese if you don't like
ricotta. If you do this, do not use an egg)
1 egg slightly beaten
3 tablespoon parmesan cheese
Provolone cheese
Mozzarella cheese


· Mix egg and parmesan cheese with ricotta


· Mix first five ingredients with tomato paste and tomatoes.


· Mix ricotta mixture with spinach


· Put small amount of tomato mixture on bottom of dish. Layer
noodles, spinach mixture, cheese & tomatoes 2 times. Top with parmesan.
· Bake at 350 for 30-40 minutes. Cover with foil for first half of
baking time.


Enjoy!!

Johnny Marzetti by Sundy MacKorell

This is a dish that Big John and all of the other MacKorell kids swear by :)


Johnny Marzetti


- boil 3 cups of Creamette elbow macaroni & drain


- brown 1 lb. of ground beef and drain


- season beef with Italian seasoning and pepper


- stir 1 lb. 10 oz. jar of Sweet Tomato basil Ragu sauce &


14 oz. of Traditional Ragu sauce with ground beef and cooked macaroni noodles


- slice (thickly) 1 small box of velveeta cheese


- place 1/2 of above mixture in a large baking dish


- place 1/2 of sliced cheese on top


- put remainder of mixture on top of the cheese


- cover the top with the remainder of the cheese


- cover and bake at 350* until dish is warm and the cheese is melted


We eat this dish with salad. John's family always eats this dish with applesauce...so that is always an option ;) Enjoy!

Baked Pizza Rolls by Kathryn Good

Here's a quick, easy and cheap meal that my whole family loves. We just
serve with a garden salad.


Baked Pizza Roll & Sauce


1 bakery fresh pizza dough (we use the whole grain that Publix has)


8 oz (2 cups) shredded mozzarella cheese


1 package pepperoni


4 T melted butter


Garlic salt


26 oz jar pasta/pizza sauce, heated


On a lightly greased baking sheet, spread dough into a rectangular shape.


Heat oven to 400 degrees. Top dough with grated cheese to cover. Arrange
pepperoni over cheese. Starting with a wide edge, roll dough into a long
roll. Press the outer seam. Brush with melted butter and sprinkle with
garlic salt. Bake as directed or until puffed and golden brown. Cool
slightly and slice. Serve with warm sauce for dipping.

Turkey Meatballs by Karen Hande

Turkey Meatballs


1 onion
4 garlic cloves
3 tsp oregano
2 Tb parmesan cheese
2 Tb breadcrumbs
1 tsp salt
1/2 tsp pepper
1 pound ground turkey


finely chop onion and heat over medium in 1 Tb of olive oil, until soft but not brown (8-10 min)
add minced garlic and oregano
put all into a bowl with parmesan cheese, breadcrumbs, and turkey
add salt and pepper
mix together and form 24 meatballs by rolling mixture in your hands
brown in batches in oil turning often (6-10 minutes)


I love to make this recipe and sometimes double it so I can freeze some meatballs for another easy dinner. Serve over whole wheat egg noodles with a green vegtable and the kids will love it! It is also easy to take a few meatballs out of the freezer and reheat in the microwave to feed lunch to our little ones.

Spinach Lasagna by Janet Valentine

Spinach Lasagna
Ingredients:
9 whole wheat lasagna noodles
1 lb. hamburger (or turkey, when I was a vegetarian I used the Boca meat)
1 jar Ragu vegetable1 jar Ragu tomato basil1
container ricotta cheese
1 packet provolone cheese (6-8 slices torn)
8 oz. mozzarella cheese
shreddedbag of baby spinach

Cook lasagna noodles according to package. Brown hamburger and drain. In a 9 x 13 pyrex dish spread a layer of meat mixture on bottom (about 1/2) then layer with 3 noodles. Put the other half of meat mixture on top and layer with half of provolone cheese. Layer with 3 more noodles. Wash about 1/2 the bag of baby spinach and layer on top of noodles, then top with ricotta cheese and drizzle tomato basil sauce. Layer the last 3 lasagna noodles and pour a good bit of the tomato basil sauce on top. (You won't use the entire jar of tomato basil.) Sprinkle with remaining provolone cheese and mozzarella. Cover with tin foil and bake at 350 for 35 minutes. Remove foil and bake an additional 10 minutes or until cheese is bubbly and golden.

Chicken Parmesan by Kathryn Good

Chicken Parmesan is one of my very favorite meals and this is my favorite
version to make at home. It is a lighter version but still very yummy. I
serve it with whole wheat noodles and a veggie like green beans sauteed with
a little balsamic vinegar, olive oil and garlic.


[From Cooking Light]


- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
- 1/4 cup dry breadcrumbs
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt, divided
- 1 large egg white, lightly beaten
- 1 pound chicken breast tenders
- 1 tablespoon butter
- 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir
Glen Organic)
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon black pepper
- 1/3 cup (1 1/2 ounces) shredded provolone cheese


Preparation


Preheat broiler.


Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8
teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each
chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter
in a large nonstick skillet over medium-high heat. Add chicken; cook 3
minutes on each side or until done. Set aside.


Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a
microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture
at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in
pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap
handle of pan with foil, and broil 2 minutes or until the cheese melts.

Cannelloni by Jessi Prestage

This has a few steps to follow - but is so worth the trouble! Very pretty, yummy, and you can make half to freeze for a meal in a few weeks!


Ingredients
Bechamel sauce


Filling
1 pound ground veal
8 ounces Italian-style pork sausage, casings removed
1 large garlic clove, minced
2 10 ounce packages frozen, chopped spinach (thaw, drain, and squeeze dry)
Salt and pepper
1 cup freshly grated Parmigiano-Reggiano cheese


To Assemble
1 1/2 pounds fresh pasta (lasagna sheets, cut into 4 inch rectangles)
1/2 cup freshly grated Parmigiano-Reggiano cheese


Preparation
Prepare the bechamel and set aside (recipe at bottom).


To make the filling, heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently with a wooden spoon, until the meat is no longer pink. Tip the pan and spoon off the excess fat. Stir in the spinach and 1 cup of the bechamel sauce. Taste for salt and pepper. Remove from the heat and let cool slightly, then stir in the cheese.


Bring a large pot of water to a boil and add salt to taste. Have ready a large bowl of cold water, and spread out some lint-free (paper) towels on a flat surface.


Add the pasta squares to the pot a few at a time and cook less than a minute. Scoop the pasta and dip in the cold water until cool enought to handle. Lay on the towels and continue to cook the rest of the pasta in the same way.


Preheat the oven to 350 degrees. Butter two 11x8x2 inch baking dishes.


To assemble the cannelloni, spread a thin layer of sauce over the bottom of each baking dish. Spread some of the filling over each pasta square, leaving a 1/2 inch border along one side. Loosely roll up each pasta square and place the rolls seam side down in the baking dishes. Spoon the remaining sauce over the pasta. Sprinkle with cheese. The cannelloni can be assembled up to one day ahead. Cover with plasic wrap and refrigerate.


Bake 30 minutes (longer if refrigerated) or until the sauce is bubbling and the top is golden brown. Serve hot.


Bechamel Sauce
Makes 4 cups


4 cups milk
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
Pinch of freshly grated nutmeg (so small, but so worth it!)
Salt and white pepper


Heat the milk in a medium saucepan until small bubbles form around the edges.


Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the flour and stir well. Cook, stirring, 2 minutes.


Very slowly begin adding the hot milk in a thin stream, whisking constantly. It will smooth as you stir. When all milk is added, stir in the remaining seasoning. Cook 2 minutes more. Remove from heat and pour into a bowl.


If not used immediately, place a piece of plastic wrap directly on the surface to prevent a skin from forming. Can be made a day ahead.


***This recipe is taken from the Sopranos Cookbook. I love me some Italian food!!!

Baked Ziti by Jennifer McMurry

• 1 pound ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce (I like Tomato and Basil)
• 6 oz. provolone cheese, sliced
• 1 1/2 cups light sour cream
• 1 cup of mozzarella cheese, shredded
• 2 to 3 tablespoons grated Parmesan cheese


Directions


1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Spray Pam in a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes or until cheeses are melted.


Serve with garlic bread and salad. Easy and one of my husband's favorites!

Baked Spaghetti by Melinda Patterson

This recipe has lots of different substitution options, so you can "make it
your own"


*Baked Spaghetti*


12 ounces pasta (we usually use spaghetti or penne)


1 cup chopped onions


1 cup chopped green bell peppers


1 pound lean ground beef


1 (16 ounce) can diced tomatoes


1 (4.5 ounce) can mushrooms, drained


1 teaspoon dried oregano


2 cups shredded mild cheddar cheese


1 (10.75 ounce) can condensed cream of mushroom soup


1/4 cup water


1/4 cup grated parmesan cheese


1/4 tsp chopped garlic or garlic powder to taste


Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes, or until al dente. Drain and set aside


In a large skillet over medium-high heat, saute the onions, green peppers
and ground beef. Once beef is brown and onions and peppers softened, add
the tomatoes, mushrooms oregano, and garlic. Simmer uncovered for 10
minutes.


Preheat oven to 350 degrees. Spray cooking spray in a 9x13 inch baking
dish. Place half of the cooked spaghetti into the prepared dish. Top with
half of the meat mixture. Sprinkle with 1 cup of the mild cheddar cheese.
Repeat. In a medium bowl, mix together cream of mushroom soup and water
until smooth; pour over casserole. Sprinkle with parmesan cheese.


Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before
serving.


*Healthier options (I've tried all of these and they are as good, if not
better, than the original)*


- *Substitute the ground beef with ground turkey (our favorite) or
shredded chicken*
- *Substitute the regular shredded cheese with shredded cheese made with
2% milk.*
- ***Substitute the regular cream of mushroom soup with fat free cream of
mushroom soup*
- *Substitute the regular pasta for whole wheat*


**Can be made made ahead of time and left in the fridge until ready to bake.
If pre-made, bake for 30 minutes covered and 30 minutes uncovered**

Spaghetti Soup by Rachel Mullins

hope you like it!  this is a recipe of my sister in law, Joann, enjoy:)
Spaghetti Soup
 
5 cups beef broth
2 lbs. ground Italian sausage(can use ground hamburger meat if you want, but
sausage is the best!)
1 green pepper, chopped
2 tsp oregano
1½ tsp garlic salt
6 oz. tomato paste
28 oz. can sauce or spaghetti sauce
14 oz. can stewed tomatoes
Worcestershire
1-1.5 shredded Parmesan cheese (add at the end right before you serve last 5-10
mins.)
½ lb. cooked spaghetti noodles
1 tsp. Italian seasoning(or to taste)

brown meat and pepper. Drain grease. Mix with rest of ingredients
Simmer 45 minutes

Baked Ravioli with Chicken Sausage by Jackie Mewbourne

I have two versions if someone has an aversion to red sauce.
Hope you enjoy!!


Baked Ravioli with Chicken Sausage

Chicken sausages (fully cooked) and (chopped)
Olive Oil
Cheese Ravioli (refrigerator section)
Favorite marinara sauce
Mozzerella cheese


In a large skillet, brown 2 slices of chicken sausages in olive oil over med
high heat.
Toss with the ravioli and 2 cups of marinara sauce. Transfer to a shallow 2-qt
baking dish and sprinkle with 1 cup of mozzarella cheese. Bake at 375 until
golden and bubbling (about 30-40 min).


Serve with a salad or veggie of choice.

Italian Casserole by Jessi Prestage

My Mom used to make this for me, and I thought it was so fancy because it was "Italian"! It's easy, quick, and I love serving it to my family now that I am a Momma!


Italian Casserole


1.5 lbs. ground beef (or substitute ground turkey for a healthier version)
1 onion, diced
1 jar of your favorite spaghetti sauce
1 small container sour cream
2 cups shredded mozzarella cheese
1 tube crescent rolls
1/2 stick melted butter
Parmesan cheese


Brown the meat with the onion, drain. Stir in spaghetti sauce. Pour into casserole dish.


Stir together sour cream and mozzarella cheese. Spoon over meat mixture (do not mix with meat, but layer on top).


Roll out the crescent rolls onto a non-stick surface (seran wrap) and use your hands to make it a smooth sheet of dough. Top the casserole with the crescent roll dough. Then, sprinkle the melted butter and parmesan cheese on top.


Bake at 350 degrees till the dough is slightly browned and the casserole is bubbly.


I serve mine with a salad, green beans, and corn. No need for a side of bread, as it is included in the casserole.


Hope your family enjoys this as much as mine does! Oh, and a time saver tip...


I buy my meat in bulk, and go ahead and cook it all when I prepare this meal. I let the additional meat cool, and put it in the freezer for a meal next week. That way, you just have to re-heat it to make quick tacos or spaghetti. :)