Melissa's Pasta Pizza Casserole

Weeknight Pizza Casserole

INGREDIENTS

• 16 oz bowtie pasta
• 1 lb bulk Italian sausage or ground beef
• 1 cup bacon crumbles
• 2 cloves garlic, minced
• 1 (6 oz) bag pepperoni, divided
• 3 cups mozzarella cheese, grated and divided
• 3/4 cup grated parmesan 
• 2 (24 oz) jars marinara or spaghetti sauce
• 1 tablespoon Italian seasoning
• 1/4 cup Parmesan cheese, grated
• Kosher salt, to taste
• 3/4 cup black olives
• 1 large chopped onion
• 1 tsp dried basil
• 1 tsp dried oregano

PREPARATION

1. Preheat oven to 350°F and set aside a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook pasta 2 minutes less than package directions call for. Drain and return to pot.
3. Meanwhile, add chop pop red onion, brown ground beef/sausage in a large skillet until cooked through and onion is translucent. Add garlic and cook 1 minute more.
4. Set aside half of the pepperoni for the topping. Chop the remaining half into chunks.
5. To the pasta, add the sausage, marinara,  olives, chopped pepperoni, Italian seasoning, basil, oregano and 1 cup of the Mozzarella cheese.
6. Pour pasta into baking dish, top with remaining mozzarella, and then arrange pepperoni in rows across the top. Sprinkle with Parmesan cheese and bake until cheese is melted and pepperoni is crispy, 20-25 minutes. Let rest 5 minutes before serving. Enjoy

PIZZA CASSEROLE

When it comes to Italian food, picking a favorite can be nearly impossible. So we say you shouldn’t have to! This easy pasta bake combines two favorite comfort foods in one. With a base of chewy spaghetti and a topping of flavorful tomato sauce that’s scattered with spicy pepperoni and melted cheese, you get all the classic flavors you know and love… but in casserole form!

This is one of those standby weeknight dinners that we can always turn to when we’re looking for something we know the whole family will love. It’s quick to throw together and it’s just the kind of crowd-pleasing comfort food we’re all about. A quick green salad alongside makes this an easy – and delicious – meal.

Make sure that when you cook your pasta, you cook it 1 to 2 minutes less than the package directions indicate. It will keep cooking in the oven and this ensures that you don’t end up with mushy pasta. We like to chop our pepperoni extra small and scatter it evenly over the top so that every bite has a burst of that flavor, but you could absolutely leave the slices whole. Up to you!

We love the classic pepperoni flavor, but you could try any of your favorite topping combos. Maybe ham and pineapple or sausage and black olives? In any case, this is the dish to turn to the next time you can’t decide between pasta night or pizza night. Happy eating...

INGREDIENTS

• 1 (16 oz) package spaghetti or other pasta
• 1 cup pepperoni, finely chopped
• 2 (15 oz each) cans tomato sauce
• 2 cups mozzarella cheese, grated and divided
• 1 cup cheddar cheese, grated
• 2 large eggs
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 3 slices of bacon crumbled on top.
• Black olives
• Jalapenos
• 1 1/2 Tbs minced garlic

PREPARATION

1. Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Cook spaghetti per package instructions, undercooking by 1-2 minutes. Drain and set aside.
3. In a small bowl, mix together eggs and 1 cup of the mozzarella cheese. Toss with the drained spaghetti and pour into prepared baking dish.
4. Mix together tomato sauce, salt, pepper, garlic powder, onion powder, oregano, and basil and pour over spaghetti. Sprinkle with chopped pepperoni and top with remaining mozzarella and cheddar cheese.
5. Bake until cheese is melted and golden brown, about 30 minutes. Enjoy!

Buttery Creamy Alfredo Sauce

This is a rich, creamy, Italian-style 

Alfredo sauce perfect for chicken

Ingredients

• 1 cup unsalted butter
• 1 1/2 tablespoons minced garlic
• 1 tablespoon all-purpose flour
• 4 cups heavy cream
• 1/4 cup whole milk

• 8 ounces freshly shredded Parmesan cheese
• 2 ounces shredded fontina cheese
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.

Quick and Easy Chicken Spaghetti

Prep:10 mins

Cook:15 mins

Total:25 mins

Servings:6

Ingredients

6

Original recipe yields 6 servings

• 1 (12 ounce) package angel hair pasta
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (10.75 ounce) can condensed cream of chicken soup
• ¾ (8 ounce) package processed cheese, cubed
• 2 cups chopped cooked chicken breast
• ½ (4 ounce) jar sliced mushrooms, drained
• salt and pepper to taste

Directions

• Step 1

  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 return to pot

• Step 2.                                    To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

• Nutrition Facts

  Per Serving:

  376 calories; 13.2 g total fat; 61 mg cholesterol; 1111 mg sodium. 38.5 g carbohydrates; 25.8 g protein; Full Nutrition

PURPLE MARTINI

5 ingredients

∙ Serves 1

• 1/2 oz

  Sweet and sour mix

• 1 1/2 oz

  Cranberry juice

• 1/2 oz

  Curacao liqueur, blue
• 3 oz

  Vodka

• 1/2 ounce soda 7-up

Savory Cabbage Roll Soup

Savory Cabbage Roll Soup

★★★★★

5 from 6 reviews

• Author: Small Town Woman
• Prep Time: 10
• Cook Time: 55
• Total Time: 1 hour 5 minutes
• Yield: About 6-8 bowls 1x
• Category: soup
• Method: stove top
• Cuisine: Polish

INGREDIENTS

• 1 lb ground pork sausage (I used Jimmy Dean all natural)
• 1 medium onion chopped
• 1 small head green cabbage cored and coarsely chopped
• 3 large cloves garlic minced
• 1 (14.5 ounce) can fire roasted tomatoes
• 8 cups low sodium chicken broth
• 1 tablespoon Cajun seasoning (more or less depending on taste)
• 1/4 cup tomato paste
• 3 tablespoons brown sugar
• 1/2 cup uncooked long grain white rice

INSTRUCTIONS

1. In large pot or dutch oven brown sausage over medium heat. When almost fully browned add onion and cook for 3-4 minutes. Add cabbage and cook until soft; approximately 15 minutes. Add garlic and cook for 1 minute. Add fire roasted tomatoes, chicken broth, Cajun seasoning, tomato paste, brown sugar and rice.
2. Bring to a low boil. Turn down to simmer and cook about 30 minutes or until rice is tender.