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.

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.

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

9 lasagna noodles
1 lb. ground beef
1 cup chopped onion
2 cloves garlic
1 jar (26 oz) pasta sauce
1 container (16 oz) ricotta cheese
1 1/4 shredded mozzarella cheese
1/2 cup grated parmesan cheese

Preheat over to 350 degrees F. Coat a 13×9 baking dish with cooking spray.

Prepare the noodles according to the packaging directions. Drain noodles. Rinse with cool water; drain again. Lay noodles flat on wax paper.

Cook the ground beef, onion, garlic in a skillet until browned. Drain fat. Add pasta sauce and heat to a boil. Spread 2 cups of meat sauce into prepared baking dish.

Mix ricotta and 1 cup mozzarella in a large bowl. Spread cheese mixture over each noodle.

Roll up noodles tightly. Place seam side down on top of the meat sauce in dish. Spoon the remaining sauce over rolls and sprinkle with parmesan. Bake rolls until heated through (about 30 minutes). Sprinkle remaining mozzarella and let stand for 5 minutes.

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.