Mini Pizza

Jennifer S.

1× 16.3 oz can Extra Large Size Refrigerated Biscuits
1 cup Pizza Sauce
8 oz Shredded Mozzarella Cheese
3.5 oz pkg Sliced Pepperoni
Additional toppings if desired and on hand

Heat oven to 375 degrees. Press each biscuit into a 6 inch round. Place on 2 large or 3 small greased cookie sheets. Top each biscuit with pizza sauce, cheese and pepperoni. Bake for 10-15 minutes or until bottoms are a deep golden brown and cheese is bubbly.

Slow Cooker Lasagna

Jennifer S.

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Pizza Baked Spaghetti

Jolene P.

1 1/2 lbs spaghetti noodles
1 lb sausage (spicy is good in this)
1 1/2 to 2 cans Hunts Spaghetti sauce in favorite flavor
1 cup sugar
2 cups shredded mozzarella cheese
pepperoni

*In a large pot bring water to a boil and add the pasta. Cook until done stirring occasionally. Drain.
*While pasta is cooking, brown sausage in a frying pan until done and drain the grease off.
*Pour the sauce into a large bowl and add sugar. Stir well.
*Add the pasta and the sausage to the sauce and stir well.
*Pour all into a greased 9x13 pan
*Spread cheese over top and place desired amount of pepperoni over cheese (we like it when the pepperoni's are everywhere)
*Bake at 425 degrees until cheese is bubbly and pepperoni's are crisp...usually about 20 minutes or so.

*Freezes well and kids love it. This recipe also doubles well...just put it in a roasting pan instead of a 9x13 and you can feed a lot of people at a party.

4 Cheese Penne Bake

Michelle H.

1 can crushed tomatoes with juice
2 c. cream
1 c. fresh cubed buffalo mozzarella
¼ c. crumbled Gorgonzola (or used more mozzarella)
¼ c. cubed fontina
¼ c. fresh shredded Parmesan cheese
1 c. chopped fresh basil
1 box penne pasta, cooked al dente

In a blender combine first two ingredients until smooth. Pour into a big mixing bowl with pasta. Add remaining ingredients and stir until mixed. Pour mixture into a large baking dish or 4-6 individual oven safe baking dishes. Bake at 500° for 7-10 minutes. Let cool for 5 minutes before serving.