Spinach Pasta Toss

This is one of my favorites when my spinach is on in the garden!

2 cups rotini pasta, uncooked
1/2 lb. Italian sausage
6 oz. fresh baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup Mozzarella Cheese
2 Tbsp. Parmesan Cheese

COOK pasta as directed on package.

MEANWHILE, crumble meat into large deep skillet; cook on medium-high heat 10 to 12 min. or until done, stirring occasionally. Drain, reserving meat in skillet. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.

DRAIN pasta; return to pan. Add meat mixture and cheeses; toss lightly.

Breakfast Casserole

1 pkg. (12 oz.) sausage links
6 english muffins, cut into 1 inch cubes
1/4 c. butter, melted
1 c. (4 oz.) shredded cheddar cheese
1 c. (4 oz.) shredded mozarella cheese
1/2 c. onion, chopped
1/2 c. red pepper, chopped
12 eggs
2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. bacon bits

Cook sausage according to package directions. Cool slightly; cut into 1/4 in. slices. Place english muffin cubes in a greased 13 X 9 baking dish; drizzle with butter. Layer with sausage, cheese, onion and red pepper. In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350 degrees for 45 - 50 minutes or until a knife inserted into the center comes out clean. Let stand 5 minutes.

12 servings.


UPDATE:

I made this today for my sisters bridal shower with a variation.  I made individual little ones in a muffin tin so they were easier to serve.  It worked wonderfully.  I saw a similar recipe and the blogger had frozen hers and nuked them as needed.  I have not tried this but put the leftovers in my freezer so I will report back.

This recipe makes 12.  For variation:

Liberally grease a muffin tin.  Layer the hash browns, egg, then meat, then cheese.  Bake at 350 degrees for 30 minutes or until centers are set. 

Sausage Supper

This is one of the very first things I learned to cook on my own. In fact, my family joked with my first husband that he better like Sausage Supper because it was all I could cook!! LOL

1 lb. pork or turkey sausage
½ c. chopped onion
2 Tbsp. flour
16 oz. stewed tomatoes un-drained
4 oz. mushrooms un-drained
1/8 tsp. pepper
1 cans refrigerator biscuits
1 tsp. oregano
½ tsp. basil
¼ t. garlic powder
1 cup mozzarella cheese, shredded
Brown sausage and onion. Sprinkle with flour. Add tomatoes, mushrooms, and seasonings. Heat until bubbly stirring slightly. Reduce heat to simmer. Cut dough into 4ths. Transfer mixture into 9 x 13 pan sprayed with non-stick spray. Arrange dough over mixture. Sprinkle with mozzarella cheese and Bake at 400 degrees for 12- 16 minutes.

8 servings

WW 8 ½ points

Sausage & Mushroom Lasagna

1 lb. Italian sausage or Turkey sausage
½ cup onion chopped
8 oz. mushrooms, chopped
2 - 14.5 oz. cans of diced tomatoes with oregano and basil
15 oz. Ricotta cheese
10 oz. shredded parmesan cheese, divided
½ cup heavy whipping cream
1 large egg
Salt
Ground pepper
Nutmeg
8 oz. lasagna noodles cooked al dente
12 oz. mozzarella sliced thinly

Combine meat and onion in skillet over medium heat. Stir until browned. Stir in mushrooms and diced tomatoes with juice. Cook until slightly thickened about 20 minutes. Let cool. Combine 5 oz. parmesan cheese with ricotta cheese, cream and egg until smooth. Add salt, pepper and nutmeg to taste. Preheat oven to 375 degrees. Grease bottom of a 9 x 13 baking dish. Place layer of cooked noodles in pan. Spread noodles with 1/3 of cheese mixture and follow with ½ of meat mixture. Top with 4 oz. mozzarella slices. Repeat layering. Cover top noodle layer with sliced mozzarella and parmesan. Bake 25 – 30 minutes. Serves 8.

Italian Pasta Bake

1/2 lb. ground beef
1/2 lb. ground sausage
4 cups mostaccioli, cooked, drained
28 oz. spaghetti sauce (see recipe)
3/4 cup grated parmesan cheese, divided
2 cups shredded italian cheese blend

Brown meat in large skillet; drain
Stir in mostaccioli, spaghetti sauce and 1/2 cup parmesan cheese.
Spoon into 13 x 9 inch pan that has been sprayed with non-stick spray
Top with shredded cheese and remaing parmesan cheese
Bake at 375 degrees for 20 minutes.

Makes 6 servings

Nic’s Lasagna Masterpiece

8 oz. Lasagna, uncooked
½ lb. ground beef
½ lb. sausage
2 cups of spaghetti sauce (see recipe)
1 ¾ cups of ricotta cheese
2 cups shredded mozzarella cheese
2 Tbsp. grated parmesan cheese
1 egg
Salt, pepper and nutmeg to taste

Cook pasta according to package directions; drain
Lay parchment paper on foil to cool
Heat oven to 350 degrees
In large skillet brown meat; drain grease
Add spaghetti sauce and mix thoroughly
In Medium bowl, mix ricotta, 1 c. mozzarella cheese, parmesan cheese, egg and seasonings.
Spray 13 x 9 x2 baking dish with olive oil non-stick spray.
Spread ½ c. meat mixture
Place 3 pasta pieces lengthwise over sauce
Spread one half ricotta mixture over pasta
Cover with 1 cup meat sauce
Repeat layer of pasta, ricotta mixture and meat sauce.
Top with remaining pasta, meat sauce and mozzarella cheese
Sprinkle with parmesan cheese
Cover with foil and bake for 30 minutes
Remove foil and bake for an additional 15 minutes or until bubblyLet stand 10 minutes before serving