That really isn’t the name of this recipe. However, when I told Madison I was making Goulash she told me that The Beast from Maggie and Ferocious Beast (it’s a show on Noggin for those of you who don’t have kids) LOVES goulash. Hence, we came up with this name, and I don’t remember what its really called anymore. As you can hopefully see from the picture on the left (if not, Will has it all over his face and hair), this easy to make recipe is a huge hit with everyone here!

2 2/3 cups uncooked rotini pasta
1 lb ground beef
1 1/2 cups chopped celery (about 3 stalks)
1 cup chopped onion (about 2 medium onions)
2 cans diced tomatoes, undrained
1 can condensed tomato soup
1 tsp dried basil leaves
1/2 tsp salt
1/4 tsp pepper

Cook pasta as directed on the package and drain.

Cook ground beef, celery, and onions until beef is thoroughly cooked and drain.

Stir in cooked pasta and the remaining ingredients. Heat to boiling. Reduce heat and simmer uncovered for about 10 minutes.

1 lb ground beef
1 cup chopped onions
2 tbsp sugar
1 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
2 cloves of garlic, minced
1 can crushed tomatoes
1 can tomato sauce
1 can (12 oz) tomato paste
1 pkg spaghetti

Brown ground beef and onions and drain.

In slow cooker, mix ground beef and the remaining ingredients except the spaghetti.

Cover and cook at the low setting for 6-8 hours.

About 30 minutes before serving, cook spaghetti as directed on package. Serve over spaghetti.

Now, this should make about 6 servings. This is a somewhat bland sauce (I have two little ones whose food can’t be too spicy), so you can adjust this easy to make recipe accordingly.

Chopped fresh basil will turn very dark during baking.

12 uncooked manicotti pasta shells
1 lb bulk Italian sausage
2 large cloves garlic, finely chopped
1 tsp dried oregano leaves
1 jar (26 oz) tomato pasta sauce
1 can diced tomatoes with Italian-style herbs, drained
1 egg
1 container (15 oz) ricotta cheese
3 cups shredded Italian cheese blend
basil

Heat over to 350 degrees. Cook pasta shells as directed on the package. Drain and rinse with cold water to cool.

Cook sausage, garlic, and oregano until sausage is browned and drain. Stir in pasta sauce and tomatoes. Spread 1 cup of the meat sauce in a 13×9-inch glass baking dish.

In a bowl, beat the egg. Stir in the ricotta cheese and 2 cups of the Italian cheese blend. Spoon cheese mixture into a food storage bag. Cut a hole in one bottom corner of the bag and squeeze the bag to pipt out about 1/4 cup of the cheese mixture in each pasta shell. Arrange stuffed shells over the meat sauce in the dish. Pour the remaining meat sauce evenly over the shells.

Cover the dish with foil. Bake 35 - 40 minutes or until hot and bubbly. Top with remaining cup of Italian cheese blend. Bake uncovered 5 - 10 minutes longer or until cheese is melted. Sprinkle basil over the top before serving.

2 packages (9 oz each) refrigerated cheese filled ravioli
1 jar (25 oz) chunky tomato pasta sauce
1 teaspoon dried basil leaves
2 cups shredded mozzarella cheese

Heat over to 400 degrees F. Cook ravioli as directed on the packaging. Drain and set aside. In same saucepan, mix pasta sauce and basil. Cook over medium heat for about 5 minutes until heated. Stir in ravioli. Pour into ungreased 13×9 glass baking dish. Sprinkle cheese over the top. Bake uncovered for about 10 minutes or until sauce is bubbly and cheese is melted.

This makes about 6 servings.

1 can diced tomatoes undrained (I personally buy the ones with lots of spices added, but you don’t have to do that)
1 pkg Stove Top Stuffing Mix for Chicken
2 cloves garlic, minced
1 lb. boneless skinless chicken breasts cut into bite sized pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese

Preheat over to 400 degrees F. Pour tomatoes with their liquid into a bowl. Add stuffing mix, 1/2 cup hot water and the garlic; stir until stuffing mix is moistened. Set aside. Put chicken into 13×9 baking dish; sprinkle with basil and cheese, and top with the stuffing mixture. Bake for 30 minutes or until chicken is cooked through.

Makes 6 servings.

1 box (16 oz) lasagna noodles
1 lb sweet Italian sausage
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 eggs
2 lbs ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
1 jar (48 oz) seasoned tomato sauce

Makes 8 servings
Prep time: 25 minutes
Bake time: 1 hour

Preheat oven to 350 degrees F. Cook lasagna noodles as package directs; drain and rinse.

Meanwhile, in a nonstick skillet, cook sausage and onion till brown. Drain fat. Stir in garlic and red pepper flakes. Remove from heat and set aside.

In a large bowl, combine eggs, ricotta, mozzarella, Parmesan, and basil. Mix well.

Spread a layer of tomato sauce in a 13 x 9 inch baking dish; top with a layer of noodles. Cover noodles with a layer of the cheese mixture; top with some sausage mixture. Cover with a layer of sauce. Repeat layering with noodles, cheese mixture, sausage mixture, and sauce. Top with final layer of noodles and sauce.

Bake covered for 45 minutes. Uncover and bake about 15 minutes. Let stand for 5 minutes before serving.