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.

9 uncooked lasagna noodles
1 can pizza sauce
1 can diced tomatoes
1 container (15 oz) ricotta cheese
1 tsp Italian seasoning
2 cups shredded mozzarella cheese or Italian blend cheese
2 packages of pepperoni slices (3 1/2 oz each)

Cook lasagna noodles as directed on package and drain.

Preheat over to 350 degrees. Spray 12×8 (I only have a 8X8 so I used that instead) glass baking dish with cooking spray. In saucepan, mix pizza sauce and tomatoes. Cook until throughly heated. In a small bowl, mix ricotta cheese and Italian seasoning.

Spread 1/4 cup pizza sauce mixture in bottom of baking dish. Arrange 3 cooked noodles over the sauce. Spoon and spread half of the ricotta mixture over the noodles. Top with 1/2 cup of the mozzarella cheese, 1 cup sauce mixture, 1/3 each of the pepperoni slices. Repeat layers once.

Top with remaining noodles, sauce mixture, mozzarella cheese, and pepperoni slices.

Bake uncovered 30 - 35 minutes or until bubbly. Let stand 15 minutes before serving.

8 servings

Aghhhhh!!!! I forgot to do this last week, because I tried to wait for Friday to actually do the meme!!! Therefore, this week I am doing it now, so I don’t forget! If you’d like to participate, head over to Fun, Crafts, and Recipes.

#1. What’s your favorite food smell? Pork chops. The funny thing is that I really don’t like to eat them all that much but I love how they smell when they are cooking.
#2. What’s your favorite kind of apple? Ummm apple pie? I don’t really eat just apples.
#3. What veggies do you like in your salad? Carrots.
#4. Share a recipe that uses beef.

Lasagna Rolls

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.

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.

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.