Pizza Pasta Casserole

Ingredients:
 2 pounds ground beef
 1 large onion, chopped
 3-1/2 cups spaghetti sauce
 1 package (16 ounces) spiral pasta, cooked and drained
 4 cups (16 ounces) shredded part-skim mozzarella cheese
 8 ounces sliced pepperoni

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.

Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.

Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).

In SisterSpeak, June 2013.

Lasagna Soup

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes. Add onions and cook until softened, about 5-6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute.

Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 10 minutes.

Add uncooked pasta and cook until al dente, about 10 minutes.

Meanwhile, prepare the cheesy goodness. In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine.

Add the basil and pepper to the soup; stir. To serve, place a dollop of the cheesy goodness in each soup bowl and ladle the hot soup over the cheese.

Yield: 8 servings (about 1 1/2 cups each with 2 heaping tablespoons cheesy goodness)
http://www.preventionrd.com/2012/11/lasagna-soup/

In Jan 2013 bulletin

Creamy Skillet Penne with Sausage and Broccoli

This is a yummy one skillet pasta dish (fewer dishes!!!)
1 lb. hot sausage
1 onion, finely chopped
1 red bell pepper, seeded and sliced thin
8 oz. penne pasta (about 2 1/2 cups)
3 cloves garlic, minced
1/4 tsp red pepper flakes
1 cup beef broth
2 cups chicken broth
1/2 cup heavy cream
8 oz. broccoli florets
1/2 cup grated Parmesan cheese
1 TBSP basil
2 tsp balsamic vinegar

Cook sausage in large nonstick skillet, breaking into pieces until no longer pink.  Remove from pan onto a paper towel-lined plate.

Cook onion and bell pepper in sausage fat until softened (if there is a lot, I remove some).  Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes.  Stir in garlic and pepper flakes until fragrant, about 30 seconds.  Stir in broths and cream and bring to boil.  Reduce heat to medium, cover, and simmer stirring occasionally until pasta begins to soften.  (8-10 mins.)

Arrange broccoli on top of pasta and continue to cook, covered until broccoli is bright green and tender and pasta is al dente.  (about 8 minutes)  Remove from heat and add cheese, basil and vinegar.  (Yum!)

Darcee Waddoups