Pizza Breadstick Casserole

 

 

Pizza Breadstick Casserole
 
Author:
Ingredients
  • 1 lb ground beef
  • ½ 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
Instructions
  1. Preheat oven to 375 degrees. Spray a 12x8 (2 qt) glass baking dish with cooking spray.
  2. Brown ground beef and drain. Stir in pepperoni, onions, and pasta sauce. Cook until boiling.
  3. 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.
  4. Pour ground beef mixture into baking dish. Spread dough pieces evenly over hot ground beef mixture.
  5. 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.

Pizza By The Yard

 

 

Pizza By The Yard
 
Author:
Ingredients
  • 1 bag frozen Italian meatballs (about 32)
  • 1 jar (26 oz) tomato pasta sauce
  • 1 loaf French bread
  • 2 cups shredded mozzarella cheese
Instructions
  1. 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.
  2. 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.
  3. 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.

Manicotti al Forno

 

 

Manicotti al Forno
 
Author:
Ingredients
  • 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
Instructions
  1. Heat over to 350 degrees. Cook pasta shells as directed on the package. Drain and rinse with cold water to cool.
  2. 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 13x9-inch glass baking dish.
  3. 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 ¼ 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.
  4. 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.