Oven-Baked Italian Sausage Ziti

Easy oven-baked recipe in just an hour. Just what you need after a hectic day at work or on a busy weekend when your children insist on a sleepover at the last minute. This Italian Sausage Ziti serves 8!

This recipe was would go great with my mama’s Arroz con Leche or a Creamy Grape Salad, which my granddaughters loved so much they learned how to make it themselves!

Ingredients:

4 cups (14oz) uncooked ziti
1 lb bulk Italian pork sausage
1 package (8 oz) sliced fresh mushrooms
1 cup chopped onion (1 large)
2 jars (26 oz each) organic roasted garlic pasta sauce 8oz  presliced fresh mozzarella cheese
1 cup finely shredded Parmesan cheese

Directions:

Preheat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time. Meanwhile, in 12-inch skillet, cook sausage over medium-high heat 8 minutes, stirring occasionally, until no longer pink. Remove from skillet; set aside. Cook mushrooms and onion in drippings 8 minutes, stirring occasionally, until tender.

In large bowl, stir together cooked pasta, sausage, mushroom mixture and pasta sauce. Spoon half of mixture into baking dish. Top with half of the mozzarella cheese slices. Spoon remaining pasta mixture over cheese. Top with remaining mozzarella cheese slices. Bake uncovered 30 to 35 minutes or until heated in center and cheese is melted. Sprinkle with Parmesan cheese. Bake 5 minutes longer. Gnam Gnam!

Italian Sausage and Peppers A One-Pan Meal

This easy one-pan recipe combines Italian sausage and peppers with sweet onions and rice to make a quick dinner that’s ready in 30 minutes! Serves 4-6

My favorite ground Italian sausage comes from Meijer. You don’t have to worry about removing the meat from the casing, as you do with link sausage. 

If you want spicy hot Italian sausage, rather than this mild one, I think Johnsonville makes both link and a ground hot Italian sausage you can pick up at Walmart or check with your local grocer.

Ingredients:

3 tablespoons olive oil 1 lb Italian sausage, if links decase 1 large sweet Vidalia or yellow onion, peeled and diced small 2/3 cup red bell pepper, seeded and diced small 2/3 cup yellow bell pepper, seeded and diced small 3 to 4 garlic cloves, peeled and finely minced 2 cups dry/uncooked minute or instant rice 2 cups low-sodium chicken broth 1/3 to 1/2 cup fresh Italian flat-leaf parsley leaves, finely minced (stems discarded) Salt and pepper, to taste

Directions:

To a large pan, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently. Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently. Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed. Turn off the heat, add the parsley, and stir to combine. Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary. Gnam Gnam!

My Easy Cannelloni Recipe

My EASY Cannelloni recipe has only 5 ingredients and takes under and hour to make. A must for any busy work day. Change it up a little and use ground turkey or shredded chicken instead. Experiment using feta or ricotta instead of cottage cheese. Serves 4

Ingredients:

1/2 lb ground beef
16oz cottage cheese
1 egg
Cooked lasagna noodles
Ragu Thick and Zesty with Meat sauce or Homestyle Thick and Hearty with Meat sauce

Directions:

Preheat oven to 350F. Lightly grease a 13x9-inch baking dish.

Cook your lasagna noodles al dente, drain and rinse in cold water. While the noodles are cooking, in a bowl combine your cottage cheese and egg. In a skillet brown your ground beef, drain grease and let cool. Mix the ground beef to the cottage cheese mixture.  Roll the mixture in the noodles and place in the prepared baking dish. Cover with the Ragu sauce. Bake 45 minutes. Serve hot. Gnam Gnam!

This would go great with a Iceberg Wedge Salad with a Creamy Blue Cheese Dressing 

Homemade Marinara Sauce

This easy homemade marinara sauce can be used for any pasta dish, to add flavor to meat (meatloaf, meatballs) and can be served cold as a dipping sauce for appetizers; like mozzarella sticks. Serves 4 Total Time: 20 minutes 

Ingredients: 

1/3 cup olive oil 
2 cloves garlic, sliced 
3 tablespoons finely chopped parsley 
3 tablespoons finely chopped onion 
1 can (28 oz) whole tomatoes 
1 bay leaf 
Salt and pepper, to taste 

Directions:

In a large saucepan heat oil on medium heat add the garlic and sauté until fragrant, about 2-3 minutes. Add in the parsley and onions, stir to combine; then slowly add in the tomatoes. Stir to break up tomatoes the add bay leaf, salt and pepper. Bring to boil. Cover, reduce to simmer on low heat for about 15 minutes. Serve hot with pasta, meatloaf, meatballs or even pork chops. Let cool and refrigerate if serving as a dip. Gnam Gnam! 

Lemon Basil Pasta

This fresh five-ingredient summer pasta has a dose of lemony zing that's complemented by sweet basil and hearty cannellini beans. It's fresh, easy, and delicious—exactly what we're looking for on a sweltering summer night. Total Time: 25 minutes

Ingredients:

10 ounces dried linguine or desired pasta 
1 19 oz can white kidney (cannellini) beans, rinsed and drained 
1/2 of a lemon 
3 tablespoons olive oil 
1 cup packed fresh basil leaves 

Directions:

Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm. 

Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden. 

In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition. To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings. Gnam Gnam! 

Applebee’s Tuscan Garden Shrimp Salad

I had this new Tuscan Garden Shrimp Salad at Applebee’s and fell in love with it. If you haven’t tried it yet, here is the recipe to make it at home! You’ll ❤️ this Gamberetto Insalata! Serves 1 Calories 530 
 
Ingredients:

2-3 cups mixed greens
10-15 medium size shrimp, cleaned and deveined
2 tablespoons vegetable oil
Salt and pepper, to taste
1/4th cucumber, diced
1/4-1/2 cup bruschetta tomatoes
1/4 cup edamame
1/4 cup red onion, chopped

Bruschetta Tomatoes:

6 or 7 ripe tomatoes (about 1 1/2 lbs), diced

2 cloves garlic, minced (about 2 teaspoons)

1 tablespoon extra virgin olive oil.

1 teaspoon balsamic vinegar.

6-8 fresh basil leaves, thinly sliced* or chopped

Sea salt and pepper, to taste 

Lemon Olive Oil Vinaigrette:

1/2 teaspoon finely grated lemon zest.

2 tablespoons freshly squeezed lemon juice.

1 teaspoon sugar.

1/2 teaspoon Dijon mustard.

1/4 teaspoon fine sea salt, or to taste.

3 to 4 tablespoons extra-virgin olive oil.

Freshly ground black pepper to taste.

Directions:

In a small bowl combine all the bruschetta tomatoes ingredients and season with salt and pepper, to taste. Refrigerate while cleaning, deveining shrimp. In another bowl combine all the vinaigrette ingredients together, transfer to a oil & vinegar dispenser. 

If you buy frozen shrimp that’s already been cleaned and deveined (I do), just thaw them out in a bowl of cool water. Drain then season shrimp with salt and pepper, to taste. Heat a skillet on med/high heat and add the oil. Once the oil glistens add the shrimp and cook until pink and opaque, 1-2 minutes. Turn over and remove from heat, let sit 1-2 minutes. 

Arrange salad in a medium size serving bowl, add in the mixed greens, then the diced cucumber, bruschetta tomatoes, edamame and chopped red onion. Top with shrimp and drizzle on the lemon olive oil vinaigrette. (Or serve on the side) Serve with a bread stick (optional). Gnam Gnam 

Italian Tomato Soup Pappa al Pomodoro

All of your favorite pizza flavors-tomatoes, pepperoni, Italian seasonings and cheese make a delizioso soup. Just add your favorite garlic crusty bread and a salad..oh and don’t forget a glass of red wine 🍷, Serves 4-6 Total Time: 30 minutes 

Ingredients: 

2 tablespoons olive oil 
1 medium onion, chopped 
1 green bell pepper, chopped 
1 clove garlic, minced 
1 teaspoon dried oregano 
2 teaspoons dried basil 
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup uncooked rice 
1 cup diced, canned tomatoes with juice 
4 cups chicken or vegetable broth 
1-2 oz thinly sliced pepperoni 
1/2 cup shredded Parmesan cheese 
Garnish: 1/2 cup freshly grated Parmesan cheese 

Directions: 

In a large saucepan heat oil then sauté the onions and peppers until softened, add in the garlic and cook an additional minute. Add in the seasonings, rice, diced tomatoes and broth. Bring to a boil then lower heat to a simmer, cover and cook 20 minutes or until rice is done. Stir in pepperoni and sprinkle on the cheese; cook another minute or two. Serve in individual bowls with a sprinkle of freshly grated Parmesan cheese. Gnam Gnam!