You can also add in a small chopped onion or a can of drained sliced mushrooms if desired and/or some cooked chopped chicken

Servings 6

INGREDIENTS:

1 pound uncooked elbow macaroni

1/3 cup butter

2-1/2 cups shredded sharp cheddar cheese, divided

3 large eggs

2 cups heavy (33%) whipping cream (can use light cream but it will be thinner)

1 teaspoon Louisiana hot sauce (can use more)

1 teaspoon garlic powder (garlic lovers can use more)

1/2 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1 (10 ounce) can condensed cream of mushroom soup, undiluted

1/2 cup dry breadcrumbs

INSTRUCTIONS:———————————————–

Preheat oven to 375 degrees F.

Grease a 3-quart casserole dish.

Cook macaroni  just until tender to bite (4 minutes do not cook the macaroni until fully soft it will cook more in the oven) drain then return macaroni to pan and mix in 1/3 cup butter until melted, then remove from heat completely.

In a mixing bowl whisk the eggs with cream, hot sauce, 1 teaspoon garlic powder, 1/2 teaspoon salt, and pepper to blend; mix in macaroni with 1-1/2 cups shredded cheddar cheese .

Pour mixture into casserole dish.

Spread the cream of mushroom soup over the top, then sprinkle remaining 1 cup of shredded cheddar cheese and 1/2 cup bread crumbs evenly over top.

Bake about 25 minutes or until top feels slightly crusty.

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Photo by me!

Stuff the manicotti shells uncooked, they will cook in the sauce

Yield 14 manicotti

INGREDIENTS:

3/4 pound Italian sausage links, casings removed, cooked and drained

3-1/2 cups shredded Kraft 4-Cheese Italiao blend cheese, divided (or can use mozzarella)

1 cup cottage cheese

1 cup ricotta cheese

1  large garlic clove, minced

1 large egg, lightly beaten

1/2 cup freshly grated Parmesan cheese

1 teaspoon dried Italian seasoning

1/2 teaspoon seasoned salt, or to taste

1 teaspoon fresh ground black pepper, or to taste

14 uncooked manicotti shells  (one 8-ounce package)

5 cups pasta sauce (can use more)

INSTRUCTIONS:————————————

Preheat oven to 375 degrees F.

Grease a 13 x 9-inch baking dish.

Pour 2 cups of the pasta sauce into the baking dish; set aside.

In a bowl combine the cooked sausage meat with 1-1/2 cups 4-Cheese blend or mozzarella cheese, cottage cheese, ricotta cheese, garlic, egg and the next 4 ingredients.

Using clean hands stuff the sausage/cheese mixture between the uncooked manicotti shells.

Arrange stuffed shells in a single layer over sauce, then top with the remaining 3 cups of sauce (use a spoon to spread the sauce to cover the shells).

Sprinkle the remaining 2 cups shredded cheese evenly over sauce.

Cover tightly with foil.

Bake for 1 hour or until shells are tender.

Let stand 10 minutes before serving.

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Cooked chicken or ground beef may be added, serve this with Mexican rice

Amounts may be doubled

Servings 4

INGREDIENTS:

1-1/2 cups crushed nacho tortilla chips, divided

1 (15 ounce) can spicy chili with beans

1 (4 ounce) can chopped green chilies

1 cup sliced ripe olives, drained, divided (can use more)

3/4 cup sour cream

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 (4-1/2 ounce) jar sliced mushrooms, well drained

4 green onions, chopped

shredded lettuce (use as much as you like)

Photo taken by me.. and my British Bulldog waiting patiently for a taste!

Taken from my “Favorites” folder!

I like extreme spice so I used spicy taco seasoning mix, and spicy salsa you can adjust the heat level as desired

Servings 6

INGREDIENTS:

1/2 pound uncooked bow tie pasta (use a little less than 1/2 pound)

1 pound ground spicy bulk Italian sausage meat (or can use ground beef)

1 medium onion, chopped

4 large garlic cloves, minced

1 jalapeno pepper, seeded and chopped

1 envelope taco seasoning mix

4 cups shredded cheddar cheese. divided

1 (16 ounce) jar salsa (mild or spicy)

1 (14-1/2 ounce)  can diced tomatoes, undrained

1 (4 ounce) can green chilies, undrained

seasoned salt and fresh ground black pepper, to taste

2 cups nacho tortilla chips, crushed (I used half a bag Tostitos Multi Grain Scoops that I hand-crushed and that worked very well)

I use my Freezer Pasta Sauce that I keep frozen to make this and other recipes, you can use your own favorite pasta sauce for this recipe

Servings 8

INGREDIENTS:

1 pound (scant) uncooked penne pasta

1 pound spicy Italian sausages, casings removed

5 cups prepared favorite pasta sauce

pizza pepperoni, sliced in half (use as much as you like)

4 cups shredded shredded, divided

INSTRUCTIONS:————————————————-

Grease a 13 x 9-inch baking pan.

In a medium saucepan cook the sausage meat until browned (crumbling with a spoon while browning).

Add in the prepared pasta sauce; bring to a simmer.

Reduce heat to low and simmer partially covered for about 1 hour (season with salt and pepper about halfway through cooking.

About 10 minutes before the sauce is finished cooking;  cook the penne in boiling water to only about halfway (the penne must not be cooked until soft it will cook more in the oven — my pasta package cooking time states 15 minutes, I only cook half that time) ) drain and place in a large bowl.

Mix in the pasta sauce/sausage mixture, then pour over pasta and toss to coat.

Place half of the sauce/pasta mixture in the baking dish.

Top with half (2 cups) of the mozzarella cheese.

Place remaining sauce/pasta mixture over top.

Top with the pepperoni slices and half of the remaining (1 cup) shredded cheese.

Bake in a 350 degree F oven (bottom rack) uncovered for 20 minutes.

Remove and sprinkle remaining 1 cup of shredded cheese, then return to oven for another 10 minutes or until hot and bubbly.

See my marinara sauce HERE

Servings 4-6

INGREDIENTS:

2 (9-ounce) packages fresh cheese ravioli

1 (10 ounce) box frozen spinach, cooked according to package directions then hand-squeezed dry

1 (26-ounce) bottle marinara sauce (or use your own homemade)

2 cups shredded mozzarella cheese, divided (can use more)

1/2 cup freshly grated Parmesan cheese

INSTRUCT^IONS:———————————————

Preheat oven to 375 degrees F.

Grease an 11 x 7-inch baking dish.

Drop the fresh ravioli in boiling water and cook stirring gently for about 1-2 minutes (no more than 2 minutes just enough to slightly soften, it will soften more in the oven; drain.

Spoon 1-1/2 cups sauce in the bottom of baking dish.

Spoon half of the ravioli then half the spinach over sauce (since the spinach with be clumped together after hand-squeezing try to separate the spinach up as much as possible with your fingers).

Top with 1 cup shredded mozzarella cheese, then 1/2 cup Parmesan cheese (you can use more mozzarella cheese if you like).

Spoon remaining ravioli and spinach over the cheese.

Top with remaining sauce.

Cover with foil, then bake (lowest oven rack) for 25 minutes.

Remove foil; sprinkle with remaining 1 cup shredded mozzarella cheese.

Return to oven and bake uncovered for an additional 5 minutes or until cheese melts.

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Taken from my “Favorites” Folder!

This is a family favorite, kids of all ages will love this!

Servings 4-6

INGREDIENTS:

6 ounces uncooked spaghetti pasta (

1 pound ground beef (or can use bulk Italian sausage meat)

1 medium onion, chopped

3 garlic cloves, minced

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1 teaspoon chili powder

1 cup shredded cheddar cheese, divided

1 tablespoon Worcestershire sauce

1-1/4 cups ketchup

1 tablespoon prepared yellow mustard

3/4 cup beef stock

1/2 cup shredded mozzarella cheese

INSTRUCTIONS:——————————————-

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish.

Cook spaghetti according to package directions; drain and set aside.

Cook ground beef with onion in a large skillet stirring until meat browns (about 10-12 minutes).

Add in garlic, salt and pepper; continue cooking for another 2-3 minutes; drain fat.

Stir in the chili powder, 1/2 cup of the shredded cheddar, Worcestershire sauce, ketchup, mustard and beef broth into the meat mixture; simmer 15 minutes stirring frequently.

Stir in cooked spaghetti (you may need to use your hands for mixing).

Spoon mixture into a baking dish.

Top spaghetti with remaining 3/4 cup shredded cheddar cheese and 1/2 cup shredded mozzarella (can use more cheese).

Bake 20 to 30 minutes, or until cheese begins to brown.

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