{Not-That-Pretty} Mac Salad

This is a FABULOUS Macaroni Salad recipe that I made last week and brought to a friend's. It made a huge amount - perfect for a picnic or potluck. The flavors were just awesome, and I think this will be "my" mac salad recipe from here on out.

It calls for a lot of veggies - celery, peppers and carrots (and you can throw in onion too if you like that). I threw them all in my food processor to save me the time chopping, and I ended up with little tiny specks of veggies and a few big chunks here and there... lesson learned. Next time I guess I'll chop, or try not to be so trigger happy on the food processor.

This Mac Salad would be a great 4th of July picnic recipe. If you're looking for some more recipes for your 4th of July parties, check out these:

Southwest Corn Dip
Grilled Burgers with Blue Cheese Mayo
Grilled Sausage and Vegetables
Grilled Pork Kabobs
Potato-Egg Salad
Mandarins and Ice Cream Cake


Macaroni Salad
(adapted from Allrecipes.com)

16 ounces uncooked elbow macaroni
4 carrots, shredded
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
1/4 cup white sugar
1/2 cup white vinegar
salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.

2. In a large bowl, stir together the carrots, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours, or overnight. Stir occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Makes 16 servings.

Tex-Mex Lasagna

This Tex-Mex Lasagna is delicious! It's a meatless, southwestern version of lasagna. And my meat-loving husband actually raved about it. I tried to conceal the fact that it had no meat because I knew if I told him that beforehand, he wouldn't be very excited about dinner. But he DID notice right away, and said he didn't even miss the meat. Wow, he's coming around!

This is a really quick and easy meal that's perfect for a weeknight. Use the oven-ready lasagna noodles to save a lot of time. And a can of store-bought salsa and cumin give it that southwestern flair. I used a chunky mild salsa, but you can really use any type of salsa to experiment with the flavor.



Tex-Mex Lasagna
(adapted from Cooking Light)

3/4 cup bottled salsa
1 and 1/2 tsp. ground cumin
14.5-ounce can diced tomatoes
8-ounce can tomato sauce
Cooking spray
6 pre-cooked lasagna noodles
1 cup frozen whole-kernel corn, thawed
15-ounce can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup chopped green onions

1. Preheat oven to 450°.

2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese.

3. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

Makes 4 servings.

BLT Pasta

I came across a great dinner recipe over at Alwayz Bakin' - this BLT Pasta. It's everything you love about a BLT sandwich, but with pasta instead of the bread. What a genius idea! We loved it!

The recipe made a ton - enough for dinner, and then heaping servings for lunch the next day for my hubby and I. It was easy to make and on the table in a jiffy. And my son even enjoyed it also. It's a really fantastic meal!


BLT Pasta
(adapted from Alwayz Bakin')

1 package (1 lb.) spiral pasta
1 package (1 lb.) bacon, cooked, drained and chopped
4 ripe plum tomatoes
3 cups sliced romaine lettuce
1/2 cup mayonnaise
2 Tbsp. cider vinegar
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper

1. Cook pasta according to package directions. Rinse, drain, and transfer to a large bowl. Add bacon, tomatoes, and lettuce.

2. Meanwhile, in a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper. Toss mayonnaise mixture with pasta and serve immediately.

Makes 6 servings.

Pasta Pie

I didn't realize I had an obsession with baked pasta dishes until I just typed the name of this post. I do believe this is my third variation of pasta pie that I've posted. But each one is different enough to excite me and make me have to try it. I guess I like Italian!

This pasta pie really intrigued me because it's so different. And I LOVE its presentation. It has all of the usual characters - the pasta, the sauce, the cheese, and the ground beef. But it's baked in a springform pan so the sides can be removed and voilà - you have a gorgeous dish!

It's incredibly easy to make. But be warned, it requires getting your hands a little dirty. Your pasta has to be stood up in your pan - one piece at a time. A little time and patience is required, but it pays off in the end.


And then comes the part where you'll really get your hands dirty. Take your sauce and pour it over your pasta. Stick your (CLEAN!) fingers in and push the sauce and ground beef down into the holes of the noodles. Be sure to get the sauce into every single noodle or else you'll be able to tell after it cooks. Instead of a nice top to your pasta, you'll see empty holes. I had one or two that I accidentally missed. But I still thought it looked great.


The pie slices really well and is incredibly easy to serve. This is a very tasty dish that's easy enough for anyone to try making. So go ahead and try it, I guarantee you'll impress your guests and it's a great conversation piece!




Pasta Pie
From Noble Pig, who adapted the recipe from Martha Stewart

1 pound rigatoni
2 Tbsp. olive oil, divided
1 pound ground beef
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
Salt
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella

1. In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.

2. Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.

3. Add crushed tomatoes; simmer until thickened, about 20 minutes.

4. Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.

5. Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.

6. Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.

7. Cut into wedges and serve with any remaining meat sauce you might have.

Mac and Cheese and the Bun In the Oven!

There's big news in our house! I'm expecting baby number two! The little one is due in November. Actually, Thanksgiving day, to be exact. I think that should make for a very interesting Thanksgiving! My hubby and I are very excited and our 18-month old, well, doesn't really understand yet. All in good time!

I'm going through that first trimester funk right now. I don't have much of an appetite for the things I normally like. And the smells of certain foods are real turn-offs. My poor husband has been cooking dinner practically every night. The energy to cook just doesn't really exist right now. Gosh, I can't wait for this to end!

I did make something recently that I really enjoyed, though. A low calorie Mac and Cheese that was surprisingly tasty! So tasty that I had to pull myself off the couch to tell you about it. I really can't believe it's light because it's so good and so easy.


Macaroni and Cheese
(from Southern Living)

4 cups hot cooked elbow macaroni (about 8 ozs. uncooked), cooked without salt or fat
2 cups (8 ozs.) shredded reduced-fat sharp Cheddar cheese
1 cup 1% low-fat cottage cheese
3/4 cup fat-free sour cream
1/2 cup fat-free milk
2 Tbsp. grated fresh onion
1 and 1/2 tsps. reduced-calorie margarine, melted
1/2 tsp. salt
1/4 tsp. pepper
1 large egg, lightly beaten
1/4 cup fresh or dry breadcrumbs
1 Tbsp. reduced-calorie margarine, melted
1/4 tsp. paprika

1. Preheat oven to 350 degrees F.

2. Combine first 10 ingredients; stir well. Spoon into a shallow 2-quart casserole coated with cooking spray.

3. Combine breadcrumbs, 1 Tbsp. margarine, and paprika; stir well. Sprinkle breadcrumb mixture over casserole. Cover and bake for 45 minutes. Uncover casserole, bake an additional 5 minutes or until breadcrumbs are lightly browned.

Makes 6 servings.

Spaghetti Pie with a boost!

Quite a while back I posted my go-to Spaghetti Pie recipe that I've been making for a while. And then I came across a new recipe that made my old one look a little bland and boring. This one is packed with veggies, meat, and yummy spices and it's oh-so-good! My husband is a big fan of anything pasta. And when it has beef in it, it's even better. I'm pretty sure he'll be requesting that I make this often. I guess I'll still occasionally make the old one when I'm in the mood for something quick and easy, but this one is a lot more fun!

You start with your ground beef - about 3/4 of a pound. Brown it up, drain off the fat, then throw in chopped onion, green pepper and garlic. Saute those for about 5 minutes, or until they begin to get soft.


In goes your tomato sauce and Italian seasoning. It simmers for about 20 minutes to let all of those great flavors blend.


Meanwhile, begin assembling your pie. You'll need about 8 ounces of cooked spaghetti mixed with butter, Parmesan and eggs. Use the largest pie pan you have - I could barely fit everything into my pan, and had a little leftover sauce. If you don't have a large pie pan, use a little less spaghetti to leave room for everything else. In the pan, press the spaghetti mixture along the bottom of the pan and up the sides. Top it with a layer of ricotta and mozzarella cheeses. This makes it so nice and cheesy!


Spread your meat sauce over the cheeses. You could even just make the meat sauce and serve it over your favorite pasta. It's really tasty!


Then top it with a whole cup of Parmesan cheese. Bake in 375° degree F oven for about 20 minutes.


The cheese melts so nicely and it's a wonderfully tasty meal. It's great with some crusty garlic bread on the side. Thanks to Reeni at Cinnamon, Spice and Everything Nice for the recipe!




Spaghetti Pie
(from Cinnamon, Spice and Everything Nice)

8 ounces spaghetti
¾ pound ground beef
1 Tbsp. olive oil
Small onion, diced
½ green pepper, diced
3 cloves garlic, minced
2 cups tomato sauce or diced tomatoes
1 tablespoon Italian Seasoning
2 Tbsp. butter
1 and 1/3 cup shredded Parmesan cheese, divided
2 eggs, well beaten
1 cup mozzarella cheese
1 and ½ cup ricotta cheese

1. Cook spaghetti to al dente according to package directions. In a heavy bottomed saucepan over medium heat cook ground beef. Drain off the grease.

2. Push the meat to the sides of the pan leaving space in the center. Add the oil, onion, green pepper, and garlic. Cook for about five minutes then add in tomato sauce and Italian seasoning. Let simmer for about 20 minutes.

3. In a large bowl mix spaghetti with butter, 1/3 cup Parmesan, and eggs. Put the spaghetti mixture in a greased pie dish. Push the spaghetti up the sides of the pan and evenly over the bottom ‘forming’ the crust. Spread ricotta over spaghetti crust and then sprinkle on the mozzarella. Top with meat mixture and the remaining cup of Parmesan. Bake in 375° oven for 20 minutes.

Cheese Ravioli with Spicy Tomato Sauce

Okay, so I didn't go to the extent of making my own pasta. I'm not quite that good. Though I do want to try my hand at homemade pasta someday... in the future... when I have the proper materials to do so. So instead I made these ravioli with won ton wrappers and it was easier than I care to admit. The hardest part was finding won ton wrappers at the supermarket. I looked in 3 different stores without any success. I wandered up and down the aisles aimlessly and cluelessly. So then one day a thought occurred to me... and I went to my computer, got on Google and typed in "where to find won ton wrappers at the grocery store." Thank goodness for Google. They're in the produce section - so no one has to feel silly and go through what I went through.

Won ton wrappers can be a little tricky to deal with. For starters, they dry out really quickly so it becomes super important to keep them wrapped at all times. As you fill the wrappers, put them on a pan and either cover them with plastic wrap or with a wet towel. And in order to get them to close properly, brush the edges with a little water and fold them over and flatten them to get out all of the air bubbles. It's really easier than it sounds.


Very gently put them in the pot, in two batches, and let them boil. Then carefully remove them and place them on a wire rack to drain. Next, prepare the sauce which takes just a few minutes and is very light and tasty. The sauce has a little kick to it, but you can tone down the red pepper flakes if you don't care for any spice. Or, turn it up a notch and make it spicier! Whatever you care for.

This is a really delicious and light meal. If you ever thought you couldn't make your own ravioli, guess again. Trust me, it's really good!


Cheese Ravioli with Spicy Tomato Sauce
(adapted from Southern Living magazine)

1 cup ricotta cheese
1/2 cup freshly shredded Parmesan cheese
3/4 tsp. black pepper
1/3 cup chopped fresh basil, divided
8 oz. package won ton wrappers
1 pint cherry tomatoes, halved
2 Tbsp. olive oil
1/2 cup chicken broth
1 tsp. white wine vinegar
1/4 to 1/2 tsp. dried crushed red pepper
1/4 tsp. salt

1. Stir together first 3 ingredients and 3 Tbsp. chopped fresh basil in a small bowl.

2. Arrange 1 won ton wrapper on a clean, flat surface. (Cover remaining wrappers with plastic wrap or a damp towel to prevent drying out.) Lightly moisten edges of wrapper with water. Place about 1 and 1/2 tsp. cheese mixture in center of wrapper; fold 2 opposite corners together over cheese mixture, forming a triangle. Press edges together to seal, removing any air pockets. Cover with plastic wrap or a damp cloth. Repeat procedure with remaining wrappers and cheese mixture.

3. Cook ravioli, in 2 batches, in boiling salted water to cover in a Dutch oven over medium-high heat 3 minutes. Remove with a slotted spoon, and drain well on a lightly greased wire rack. Divide cooked ravioli among 4 individual serving bowls.

4. Saute tomatoes in hot oil in a large skillet over medium-high heat 2 minutes or just until soft. Add broth and white wine vinegar; cook 2 to 3 minutes or until tomatoes begin to wilt. Stir in dried crushed red pepper, salt, and remaining basil. Pour sauce over ravioli. Serve immediately.

Makes 4 servings.

Pizza Spaghetti Casserole

Why is it that when the weather gets cold, all I crave is heavy food? Casseroles, pasta, hearty soups. They just make ya feel all warm and cozy inside.

But let's get straight to the point here - this recipe is NOT light and NOT healthy. Hey, I never promised all health food here. But I did use whole wheat spaghetti. It was kinda like ordering a Big Mac and large fries with a Diet Coke. Every little bit helps, I guess. But at any rate, it was darn greasy and good! Just what I was in the mood for.


If you reeeeally insist on being boring and lightening it up, you could use turkey pepperoni and low-fat cheese. And the recipe fills a 9x13-inch pan, but unless you're feeding an army, you could cut it back and bake it in a 8x8-inch square pan or even a bread loaf pan. But... who really wants to be that boring?

Enjoy!

Pizza Spaghetti Casserole
(adapted from Southern Living)

12 oz. uncooked spaghetti
1/2 tsp. salt
1 pound package of mild ground pork sausage
2 oz. pepperoni slices (about 30)
26-oz. jar tomato and basil pasta sauce
1/4 cup grated Parmesan cheese
8 oz. package shredded Italian three-cheese blend

1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13x9-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 non-stick or slightly greased aluminum foil.

4. Bake at 350 degrees F. for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

Makes 8 servings.

Penne A La Vodka Casserole

Let me just start by saying yum!

This meal took me what felt like forever to make. Between simmering the sauce for 40 minutes and then baking it for 45 minutes, all the waiting was pure torture. Come on Emeril, I need some instant satisfaction! But despite that loooong cooking time, it was so very worth it.


I've bought vodka sauce from the grocery store before pre-made. It's very yummy over pasta. I'd never made it from scratch, however. Good thing we had a supply of vodka in the pantry, because it needed a half cup. That must be why it's so good.

Definitely try this - it's worth the time and effort! And it's great comfort food!


Penne A La Vodka Casserole
(recipe adapted from Emeril)

4 Tbsp. extra virgin olive oil
1 lb. sweet Italian sausage, cut crosswise into 1-inch slices
1 lb. hot Italian sausage, cut crosswise into 1-inch slices
4 cups thinly sliced onions
1 and 3/4 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 cup thinly sliced fresh basil leaves
1 Tbsp. minced garlic
1/2 cup vodka
Two 16-oz. cans whole tomatoes, crushed in their juices
1/2 tsp. garlic powder
1/2 cup heavy cream
1 Tbsp. olive oil
1 pound penne pasta
15 oz. ricotta cheese
1 cup grated Parmesan-Reggiano cheese
1 and 1/2 cups grated mozzarella cheese

1. Heat 2 Tbsp. extra virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 tsp. salt, and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes, reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes. Add the garlic powder and heavy cream, stir to mix, and simmer for 5 minutes. Remove from the heat.

2. To cook the pasta, combine 4 quarts water, the olive oil, and the remaining tsp. salt in a large pot over high heat. Bring to a boil, add the pasta, and cook until al dente, 12 to 14 minutes. Remove from the heat and drain well. Combine half of the ricotta cheese and half of the Parmesan-Reggiano with the remining 2 Tbsp. extra virgin olive oil in a large mixing bowl. Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parmesan-Reggiano and mix well.

3. Transfer the mixture to a 9x13-inch baking dish. Sprinkle with the mozzarella cheese. Bake until bubbly and golden, about 45 minutes. Remove from the oven. Serve with warm crusty bread.

Stovetop Sausage Mac And Cheese

You know those meals that just make you feel like a kid again? The ones that are rich and delicious and make you feel all warm and satisfied inside? This is one of those meals for me.

But here's the shocking part - it's light! It's not loaded with an astounding amount of calories! I couldn't believe it either the first time I took a bite, but it's true!

And not only is it light, it's a perfect weeknight meal, taking just about 15 or so minutes to get onto the table. We've had a lot of craziness and business at our house lately. But somewhere between planning for my son's first birthday party, my husband's traveling, a couple of our friends having babies that we just need to go visit and dote on - I can remain sane by making fast meals like this that actually taste good!

So here's how you make this just perfect. First, pick up some healthy chicken sausage from your grocer. And chop it all up into little bite-sized pieces and brown it up in a skillet. Here's what it looks like so you know what to get:


Then make a little roux of milk and flour and pour it into the pan with the sausage. Then, stir in reduced-fat cheddar cheese and cream cheese, and some Monterey Jack cheese, along with some spices. Lastly, stir in the pasta and it's done. Voila! Could it be any easier? This is so quick and easy, you'll never believe it.

Enjoy!


Stovetop Sausage Mac And Cheese
(from Cooking Light magazine)

4 oz. chicken and sun-dried tomato sausage, chopped
1 and 1/4 cups fat-free milk
2 Tbsp. all-purpose flour
3/4 cup (3 oz.) shredded reduced-fat sharp cheddar cheese
1/3 cup (about 1 and 1/3 oz.) shredded Monterey Jack cheese
1/4 cup (2 oz.) 1/3-less-fat cream cheese
1/2 tsp. onion powder
1/4 tsp. garlic powder
5 cups hot cooked elbow macaroni (about 8 oz. uncooked pasta)

1. Heat a large nonstick saucepan over medium-high heat. Add sausage; saute 4 minutes or until browned.

2. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Serve immediately.

Makes 4 servings.

Tex-Mex Ravioli Casserole

I guess I must be in a casserole mood lately. This one is tasty and is a little "different." I'll consider this to be semi-homemade because of the use of frozen raviolis. I saw this recipe and wanted to try it, but I was a little unsure how it would taste. It would either be really good, or really weird. I mean... does ravioli really go with salsa and beans? Well, I guess it does because it was good!

I must warn you that the recipe calls for a TON of cheese on top of this casserole. I'm going to type out the recipe as is below, but know that I used less cheese and still thought it was a lot. Otherwise, everything in the recipe came together great and the leftovers were superb. Give it a try, you just might like it!


Tex-Mex Ravioli Casserole

16 oz. jar mild salsa
10 and 3/4 oz. can tomato puree
1/2 tsp. ground cumin
28 oz. bag frozen cheese ravioli, unthawed
2 - 19 oz. cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 bunch green onions, thinly sliced
2 cups (8 oz.) shredded sharp Cheddar cheese
1 cup (4 oz.) shredded Monterey Jack cheese

1. Combine first 3 ingredients. Pour 1/2 cup sauce mixture on bottom of a lightly greased 2-quart oval or 11x7-inch baking dish. Top evenly with frozen cheese ravioli. Layer with black beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with shredded Cheddar and Monterey Jack cheeses.

2. Bake, covered with aluminum foil, at 350 degrees F for 45 minutes or until bubbly. Remove foil, and bake 5 more minutes. Let stand 5 minutes.

Makes 6 servings.

Baked Spaghetti Pie

I had never in my life had spaghetti pie, nor even ever heard of it, before I saw it in a Good Housekeeping article and it peaked my interest. The idea of spaghetti being baked in a pie dish sounded fantastic! To my surprise, when I placed this on the table, my hubby informed me that his Grandma used to make this for him way back in the day. Who would have known? I surely thought this was a new creation that those cooking pros at Good Housekeeping dreamed up. But nope, this is an old fashioned classic... one that I had somehow missed in my 29 years.

This dish was way too easy to be good... but to my surprise, it was fantastic. It has just 6 simple ingredients and is great if you're on a budget. It was super quick and easy to throw it all together in a pie dish and stick it in the oven for 25 minutes. I made some quick garlic bread for the side and called it a day. I asked my hubby if it was as good as his Grandma's and he said that it was so long ago he really didn't remember... but he did indeed love it and requested that I make it again for him. So I'll just tell myself that it's better than Grandma's...




Baked Spaghetti Pie

1/2 pound spaghetti
2 large eggs
1 container (15 oz.) part-skim ricotta cheese
3/4 cup plus 2 Tbsp. grated Parmesan or Romano cheese
1 cup marinara sauce
1/2 cup shredded mozzarella cheese

1. Cook spaghetti according to package directions; drain.

2. Meanwhile, preheat oven to 350 degrees F. Grease 9-inch pie plate. In large bowl, with fork, beat eggs. Stir in ricotta and 3/4 cup Parmesan until blended.

3. Add spaghetti to ricotta mixture and stir until well coated. Transfer spaghetti mixture to prepared pie plate; top with marinara sauce. Sprinkle with mozzarella and remaining 2 Tbsp. Parmesan.

4. Bake pie 25 minutes. Remove from oven and let stand 10 minutes for easier serving. Cut into wedges to serve.

Makes 6 servings.

Sausage and Pepper Baked Ziti

Since my husband has a little bit of Italian in him, I feel the need to create not just mediocre Italian dishes for him, but really great ones. He loves a hearty lasagna or baked ziti, and it's so satisfying to see him get excited when I make one of these dishes for him.

I found this baked ziti recipe a while back and have made it a handful of times. Each time it seems better than the last. The thick chunks of sausage make it so filling and satisfying. It's overflowing with onions and peppers and garlic which make it taste really fresh.

This is a pretty easy dish to prepare. The boiling of the pasta and the chopping of the veggies are what make it rather time consuming, but it's really foolproof. Throw in some ground beef or some of your other favorite veggies to give it your own spin. But don't add too much - the 13" by 9" dish that I bake this in is always nearly overflowing when I pour it all in. We had this last night and barely made a dent in it because it's so huge. This means leftovers for lunch for the next few days... I can envision my hubby sitting at his desk at work chowing down and smiling...



Sausage and Pepper Baked Ziti
(from Good Housekeeping magazine)

1 and 1/2 pounds sweet and/or hot Italian sausage links, cut crosswise into 1-inch chunks
4 garlic cloves, thinly sliced
2 large green, yellow, and/or red peppers, cut into 1/4-inch slices
1 onion, cut in half, then cut crosswise into 1/4-inch slices
28 oz. can crushed or whole tomatoes in puree
15 oz. can tomato puree
1 tsp. salt
1 pound ziti or penne pasta
1 package (8 oz.) part-skim mozzarella cheese, cut into 1/2-inch cubes
1/2 cup grated Pecorino Romano cheese

1. Prepare sauce: In deep nonstick skillet, cook sausage over medium-high heat 5 minutes or until browned on all sides, stirring occasionally.

2. Reduce heat to medium. Discard all but 2 tablespoons sausage fat. To sausage in skillet, add garlic, peppers, and onion, and cook, covered, 10 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes with their puree, tomato puree, and salt; heat to boiling over medium heat, breaking up tomatoes if necessary with side of spoon. Reduce heat to low; cover and simmer 10 minutes.

3. Meanwhile, preheat oven to 400 degrees. Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook 2 minutes less than cooking time recommended on label.

4. Drain pasta. Return to pot; stir in sauce to coat. Add mozzarella; toss to combine. Transfer pasta mixture to ungreased 13" by 9" glass or ceramic baking dish and spread evenly; sprinkle with Romano.

5. Bake, uncovered, 20 to 25 minutes or until top browns and sauce is bubbling. Let stand 10 minutes for easier serving.

Makes about 10 servings.