Lasagna

15 Lasagna noodles
1 lb Italian sausage or ground beef, cooked and drained
2 jars spaghetti sauce
1 Tbsp brown sugar, optional
15 oz. Ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten

Preheat oven to 375. Cook noodles, drain and separate. In a large saucepan, combine cooked meat, sauce and brown sugar, simmer 5 minutes. In a large bowl, combine ricotta cheese, 3 1/2 cups mozzarella cheese, Parmesan cheese and eggs. Spray 13x9 baking dish with cooking spray. Spread a little sauce over the bottom of the baking dish. Place 4-5 lasagna noodles over the bottom, slightly overlapping. Spread half of the cheese mixture over noodles and cover with meat sauce. Repeat layers. Cover last layer with remaining noodles and remaining sauce. Sprinkle with remaining mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes before serving.

**To make it a little easier, just exclude the ricotta mixture, only use mozzarella cheese and you have a basic lasagna.

Easy Bruschetta

This is super easy, but so yummy. I love to make it with Olive bread if I can find it.

1 loaf crusty bread - french, sourdough, or something similar
Garlic
Roma tomatoes
Basil
Olive oil
Salt
Pepper

Slice bread into 1/2 inch pieces. If the bread is very large, cut the slices in half (each slice should be 2-3 bites big). Brush slices with olive oil and place on cookie sheet lined with foil or parchment. Broil until lightly toasted, then turn the slices and repeat. Remove from oven & let bread cool. Lightly rub the top side with a cut garlic clove.

Seed the tomatoes and chop. Mix tomatoes with finely chopped garlic (as much as you like), olive oil, chopped basil, salt & pepper to taste. Mound bruschetta mix on toasted bread slices & serve!

Tortellini Soup

1 LB Italian Sausage
1 cup coarsely chopped onion
2 cloves garlic
1 green bell pepper
½ cup water
5 beef bullion
½ cup white grape juice
1 cup sliced carrots
1 28oz can crushed tomatoes
½ teaspoon basil
½ tsp oregano
1 8oz can tomato sauce
4 cups tortellini or two 9oz packages
3 T parsley
Garnish with parmesan cheese

Directions:
Brown sausage, set aside and drain on paper towel.Chop and blend onions, pepper, and garlic with ½ cup water. Then sauté’ in a non-stick pan.Add 5 cups water, beef bullion, grape juice, carrots, crushed tomatoes, tomato sauce, sausage, and spices (except parsley)Bring to boil, reduce heat, and simmer ½ hour.Stir in tortellini and parsley and simmer for another ½ hour.Garnish parmesan cheese and serve immediately!

Sundried Tomato Artichoke Pasta

Sundried Tomato Artichoke Pasta

1 cup cooked shredded chicken

1/2 cup sundried tomatoes (packed in oil)
1/2 cup chopped artichoke hearts
1/2 cup chopped red onion
1 clove minced garlic
Red wine vinaigrette
1 lb cooked spaghetti


saute the onions, garlic sundried tomatoes, and artichoke hearts (there should be enough oil from the sundried tomatoes) until onions are translucent. Add chicken. Toss the spaghetti with red wine vinaigrette. Top with chicken mixture, sprinkle with parmesan cheese, and serve.

Pasta Pomodoro

You guys are going to be sad you invited me. My meals are very, very basic. But they are definitely tried and true for our family!
3 T. olive oil
2 cloves garlic
2 Cans Del Monte Garlic, Basil, & Oregano Tomatoes
Angel hair pasta
black pepper
basil
salt
Parmesan cheese

Cook pasta. Heat olive oil in skillet. (Or, in my case, some sad little pan). Add garlic. Heat a minute, then add tomatoes and spices. Simmer for 15 minutes. Spoon over pasta and top with parm. cheese. My sweetheart loves this!!

Manicotti

1 lb ground beef
1 med. onion, chopped
2 (16 oz.) Cans tomato puree
1 (6 oz.) can tomato paste
1 tsp. sugar
1/2 tsp pepper
basil
salt
1 (8 oz) package manicotti (or the large shell pasta)
4 cups ricotta cheese
8 oz. mozzarella cheese, diced or grated
2 Tbs. chopped parsley
grated parmesan cheese

Brown ground been and onion. Stir in tomato puree, tomato paste, sugar, pepper, 1 tsp basil, 1 tsp salt, and 1 cup water. Simmer, covered, for 45 minutes.

In large bowl, combine ricotta and mozzarella cheeses, parsley, 3/4 tsp basil and ½ tsp salt. Stuff into shells.Spoon half of meat sauce into one 13x9 baking dish. Place half of shells over sauce in one layer. Spoon remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with parmesan cheese. Bake for 30 minutes @ 350.