1 lb ground beef
1/2 cup diced pepperoni
5 tbsps of diced onions (I personally use less since I am not a huge onion fan)
1 jar chunky tomato pasta sauce
1 box (10.6 oz) Pillsbury refrigerated Parmesan breadsticks with garlic
2 cups shredded Colby-Monterey Jack cheese blend

Preheat oven to 375 degrees. Spray a 12×8 (2 qt) glass baking dish with cooking spray.

Brown ground beef and drain. Stir in pepperoni, onions, and pasta sauce. Cook until boiling.

Unroll dough into 1 large rectangle. Spread garlic mixture from the box evenly over the dough. Separate dough into 10 breadsticks. Cut each breadstick into 3 crosswise pieces.

Pour ground beef mixture into baking dish. Spread dough pieces evenly over hot ground beef mixture.

Bake 15 - 18 minutes or until topping is golden brown and no longer doughy. Sprinkle with cheese and bake 10 minutes longer or until cheese is melted.

This easy to make recipe is a big hit in my house!

1 lb Italian sausage
1/2 cup pepperoni
1 jar (14 oz) pizza sauce
1/2 cup water
1 bag frozen potatoes O’Brien with onions and peppers
1 cup shredded Italian cheese blend

Cook sausage until no longer pink. Stir in pepperoni and cook for 2 minutes. Drain.

Stir in pizza sauce, water, and potatoes. Cover and cook 10 - 15 minutes until potatoes are tender.

Sprinkle cheese over the top. Remove from heat, cover, and let stand 5 minutes or until the cheese is melted.

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.

1 bag frozen Italian meatballs (about 32)
1 jar (26 oz) tomato pasta sauce
1 loaf French bread
2 cups shredded mozzarella cheese

In a large bowl, place meatballs and microwave 3 minutes. Cut meatballs in half and return to bowl. Stir in sauce. Cover with wax paper. Microwave for 6-8 minutes or until hot.

Set oven to broil. Cut bread in half crosswise. Then cut each in half lengthwise making 4 pieces. Place bread, cut side up, on a large ungreased cookie sheet.

Spoon hot meatballs and sauce evenly onto bread. Sprinkle with cheese. Broil 4-6 inches fro heat 1-2 minutes or until cheese is melted and bubbly.

1 lb ground beef
1/4 cup chopped onion
2 cups diced peeled potatoes
1 bag frozen mixed vegetables
3 cups of water
2 cans (10 1/2 oz each) beef broth
1 can diced tomatoes
1 tbsp Worchestershire sauce

Cook ground beef and onion until browned and drain. Stir in all remaining ingredients and heat till boiling. Reduce heat to low; cover and simmer for 18-20 minutes or until the vegetables are tender.

1 lb ground beef
1/2 lb italian sausage
1 jar (26 oz) pasta sauce
1 cup water
6 uncooked lasagna noodles broken into 2 inch pieces (you can always add more of these too)
1 container cottage cheese
1/2 cup grated Parmesan cheese
1 tbsp dried parsley leaves
1 egg
2 cups shredded Italian cheese blend

Brown the Italian sausage and ground beef and drain. Stir in pasta sauce, water, and uncooked noodles. Reduce heat to medium low, cover, and cook for 20-25 minutes until pasta is almost tender.

In a bowl, mix the cottage cheese, parmesan cheese, parsley, and the egg. Spread over the pasta mixture. Sprinkle the shredded cheese on top. Cover and cook for 10-15 minutes or until the cottage cheese mixture has set and the pasta is tender.

6 servings

4 boneless/skinless chicken breast halves
1 envelope of Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 can (14 oz) diced tomato
1 tbsp olive oil
1/2 cup shredded mozzarella cheese (or you can use Monterey Jack cheese)

Preheat oven to 375 degrees. In a 13×9 baking dish, arrange the chicken. In a bowl, mix the soup mix, tomatoes, and oil. Then pour the mixture over the chicken.

Bake uncovered 25 minutes.

Sprinkle with cheese and bake an additional two minutes or until cheese is melted.

1 can Pillsbury refrigerated pizza crust
2 tablespoons honey mustard
6 oz of thinly sliced lunch meat (you can use turkey, ham, chicken, etc)
6 slices of cheese (whatever kind you prefer)
1 egg, beaten
1 tsp sesame seed

Heat over to 400 degrees. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet. Starting at the center, press out dough into 14×8 inch rectangle.

Spread honey mustard over dough to 1 inch of edges. Layer the ham and cheese over the mustard.

Fold the long sides of dough over the filling to the center of the rectangle. Pinch to seal. Pinch the short sides to seal and tuck under. Brush with egg and sprinkle with sesame seeds.

Bake 14-18 minutes or until the crust is golden brown. Cut into 6 pieces and serve warm.

My favorite part of this recipe is that you can put in whatever you like the best!

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.

1/2 jar (8 oz) of Ragu cheese Creations! Double Cheddar Sauce
1 medium tomato chopped
5 slices of bacon crisp cooked and crumbled (you can also use tastefully Simple Bacon Bacon — it would be about 1/3 of a cup)
1 loaf of Italian bread

Preheat oven to 350 degrees F. Combine Ragu cheese Creations! Double Cheddar Sauce, tomato (as you can see from the picture, I did not use the tomato part of this recipe — Bill doesn’t really care for warm tomatoes — however they were still good without it), and bacon. On a baking sheet, arrange bread slices and top with sauce mixture. Bake 10 minutes or until sauce mixture is bubbling.