Holiday Help

 This time of year your friendly food bloggers are filling your feeds with beautiful holiday desserts, festive cookies and candies, and delicious ideas to make your Christmas dinner the best one yet. Thank goodness for them! But since they have all of us covered on that front, I tend to take another approach. 

I don't have a new cookie technique to share or a secret to making that glazed ham even tastier on Christmas day but what I have to share might just take some stress out of the season. 

I always try to give you a recipe that can be used a couple different ways. Maybe you need a quick weeknight supper before you rush off to the next school holiday concert. Or perhaps you are planning on a houseful of guests this Christmas and you need inspiration on how to keep them fed beyond the main holiday meal. 

This year I have a super easy pasta bake that is a great hack when you are craving lasagna but not all the work that comes with it! Lasagna casserole hits all the same flavor notes, but can be on the table in less than an hour. 

I know how hectic and stressful the holiday season can be. Please remember it doesn't have to be! This time of year is supposed to be filled with joy, love, peace and those people who mean the most in the world to you. 

If you start to feel like you might pull your hair out, take a breath and take solace in the true reason for the season. The promise of a baby who came into this world to save us all. A king who was born in a stable. Love came down at Christmas and may it fill our hearts this year now more than ever. 

 

What kind of egg noodles should I use?

I like the wide ones for this casserole since they are boiled and then baked too. Anything smaller sometimes turns to mush in the oven. 

Can I make lasagna casserole ahead? 

While I haven't tried it, I think you could! Prepare recipe as stated and then chill in fridge, covered overnight. When ready to bake, remove from fridge and let come to room temp for about 20 minutes. Bake at 350 but for about 10-15 extra minutes. 

Can I use another meat? 

Sure! Italian sausage, mild or hot, and ground turkey or chicken would all work.

What if I don't like cottage cheese? 

The cottage cheese makes this extra creamy. If you don't want to use it, I would add another cup of ricotta or 1 cup of sour cream. 

Can I freeze lasagna casserole?

I never recommend freezing pasta bakes due to the noodles, but if it is something you do, then go for it!

 Best Tips:

If the chunks in the cottage cheese bother your family, mash it up with a fork or potato masher first.

I prefer whole milk ricotta over skim for a richer, creamier texture. 

An Italian blend shredded cheese would be a great swap for mozzarella. 

Sprinkle Parmesan on each layer for even more cheese. 

If using an Italian sausage, be sure to drain the grease very well. 

Do not over cook the noodles so they don't get mushy. 

 

Lasagna Casserole

8 oz. wide egg noodles

1 lb. ground beef

2 cups marinara sauce

1 tsp. Italian seasoning

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 cup whole milk ricotta

1 cup small curd cottage cheese

2 cups shredded mozzarella cheese

1 TBS fresh parsley, chopped, divided use

Salt and Pepper

Preheat oven to 350. Cook noodles until al dente. Drain well. In a large skillet brown beef. Drain if necessary. Add sauce and seasonings. In a large bowl combine cooked noodles, ricotta and cottage cheese. Mix well. Grease 9x13 baking dish. Add half noodle mixture. Top with half sauce. Sprinkle with half shredded cheese. Repeat layers. Top with rest of shredded cheese. Bake for 20-30 minutes until heated through and browned. Sprinkle with parsley and serve. 

Here Comes Cousin Eddie

Every year during the weeks leading up to Thanksgiving, I begin to think about all those families who will be traveling to see loved ones during the holiday season. From Turkey Day right up until Christmas, houses will fill up with holiday guests, and let's be honest, some might just camp out for the month between the two holidays! 

When I think of holiday house guests, thoughts of Cousin Eddie begin to conjure in my head. The infamous character from National Lampoon's Christmas Vacation gives a whole new meaning to "make yourself at home." He shows up uninvited, with the family and the ugliest RV known to man in tow, and declares they will be staying until the New Year. 

Obviously, most holiday company doesn't act like Eddie, but having extra people in the house, no matter how many or for how long, means more mouths to feed; and not just for the big holiday meal. If you're hosting, you will likely need to plan meals for a few days.

In that spirit, I always try to post "normal" meal ideas, making that planning just a little bit easier. Things to feed that crowd once the leftovers run out but don't keep you busy in the kitchen missing out on the fun. 

This Easy Baked Ziti is a pasta casserole that will wow the pickiest of eaters, is filled with layers of flavor, but still super simple to make. Perfect for a weeknight meal, or for those who like to do pasta during the holidays too.

If you have holiday company coming, start planning now so you aren't scrambling when they want to know "what's for supper" every day, for their extended stay!

 

Easy Baked Ziti

1 lb. ziti

1 lb. Italian sausage

1 medium yellow onion, finely chopped

2 garlic cloves, minced

1 (15 oz.) container whole milk ricotta cheese

1 egg

1/4 cup + 1 TBS grated Parmesan cheese

3 TBS chopped fresh parsley

1 (24 oz.) jar tomato basil pasta sauce

1 (4 oz.) can tomato sauce

1 (14 oz.) can petite diced tomatoes, with juice

2 tsp. Italian seasoning

1/2 cup water

2 cups shredded Mozzarella cheese

Salt and Pepper

Preheat oven to 375. In a large skillet, brown sausage with onion and garlic until no longer pink. Drain if necessary. Add diced tomatoes, water, pasta sauce and tomato sauce. Stir well. Add Italian seasoning, salt and pepper. Reduce heat and simmer for 10 minutes until thickened. While sauce simmers, cook pasta to al dente and drain well. In a medium bowl combine ricotta, egg, 1 cup mozzarella, 1/4 cup Parmesan, 2 TBS parsley, salt and pepper. Stir well. 

To assemble: Lightly grease 9x13 baking dish. Add 1 cup sauce to bottom of dish and spread evenly. Top with half ziti. Top with all ricotta mixture and spread evenly. Top with half sauce. Sprinkle with 1 TBS Parmesan cheese. Add other half ziti, top with remaining sauce and mozzarella. Bake for 30 minutes. Garnish with fresh parsley. 

 

Shared at Weekend Potluck

Copycat For Lent

 We are smack dab in the middle of Lent...so have you run out of meat-free ideas on Friday yet? You've done cheese pizza, tuna sandwiches, fish sticks...what's next? How about a delicious copycat of a favorite restaurant pasta, that can be done faster than it takes the Doordash driver to deliver it?

We love Olive Garden (well, let's be honest, we love pasta, period) but with the rising cost of everything it isn't a place that is on our regular restaurant rotation. Don't get me wrong, we love to eat out, but we have our places that we know we can feed all 4 of us without breaking the bank; and Olive Garden is more of a "special occasion" place, like for my birthday last month! 

Nobody can get enough of those fresh baked bread sticks and unlimited salad (Oh, I have a great copycat recipe for that famous salad too! Click here to see it!) but their pasta is definitely what keeps everyone coming back over and over. Let's not forget their amazing soups too! I have a terrific slow cooker version of their Zuppa Toscana which is my favorite they serve. 

My husband's favorite Olive Garden pasta is their Fettuccine Alfredo, so that was the next copycat recipe I needed to conquer. I have been making a homemade alfredo for years, but theirs definitely tastes different. But just like mine, it is super easy and can be done while the pasta cooks! That's right, you can have this delicious homemade pasta supper on the table in about 30 minutes! 

If Olive Garden is one of our favorite restaurants too, but reserved for extra special days, now you can satisfy that craving any time you want! Plus, if you need some extra dinners for the next few Lent Fridays, problem solved!

Copycat Olive Garden Fettuccine Alfredo

1 lb. fettuccine pasta, cooked to package directions

6 TBS butter, room temperature

1 1/2 cups heavy cream

1 1/2 cups milk

1 TBS minced garlic

2 TBS flour

1 cup grated Parmesan Romano cheese

Parsley, for garnish

Salt and Pepper

While pasta cooks, melt butter over medium heat in a large skillet. Cook garlic for 1 minute until fragrant. Whisk in flour and cook for 1 minute. Add the cream and milk a little at a time, whisking the entire time, until well combined. Bring to a gentle bubble and then reduce heat to simmer. Stir in cheese, in a figure 8 pattern, until thick and smooth. Season with salt and pepper. Keep warm. When pasta is cooked, drain well and add to skillet with sauce. Using tongs, gently toss to coat. Garnish with parsley and serve.

 

Shared at Weekend Potluck

 

 

 

Take The Help When You Can

 You will never hear me being critical of anyone who has a shopping cart with convenience ingredients inside of it. I think we all need to take a little help where we can and if getting supper on the table means using a box rice mix, I say go for it! 

For our house taking some help from the store now and again doesn't bother me because I know my kids are still getting plenty of fresh meat, veggies, fruits....a well balanced diet. So that can of condensed soup, frozen chicken nuggets, box of macaroni and cheese occasionally doesn't haunt me. 

But let's talk about what the real tragedy is. The fact there are people in this country who are limited to processed, boxed foods because that is all they can afford. They would love to buy some fresh meat and produce, but the prices make it so they have to choose between that and paying the heating bill. So, they do what they can with what they have. 

For me, using these types of foods is a choice and that is why I will never judge those that is is a necessity. We have to do a better job in this country of making fresh, healthy food as budget friendly as the stuff we are constantly told isn't good for us. Every single person deserves to have access to better nutrition choices.

Okay, rant over. Let's talk about this recipe. Yes, it uses jarred Alfredo sauce. Can I make homemade? I sure can. I have a very easy, and delicious recipe for it; but for this recipe it's about a convenience factor for those extra busy nights. This flavorful sauce comes together in the time it takes the pasta to cook. We love it with penne, but it would be just as yummy with linguine, angel hair or even bowties. 

If you need a little help from the store to make sure your family is fed and full after a long day, don't apologize for it. In the past 2 years I think we've all learned a little more how scary empty shelves can be, and we can appreciate a meal, in whatever capacity it comes a little more. Use the jarred spaghetti sauce, make the casserole with condensed soup, heat up some frozen fish sticks...and then try to add some extra freshness in the next day's meal! 

 Creamy Marinara Sauce

2 lbs. penne pasta, cooked and drained

2 (14.5 oz) cans petite diced tomatoes, drained well

2 (14.5 oz) cans diced tomatoes with basil and oregano, undrained

2 (15 oz.) jars Alfredo sauce

1 cup milk

1 TBS olive oil

4 garlic cloves, minced

2 tsp. dried parsley

2 tsp. Italian seasoning

salt and pepper to taste

While pasta cooks, in a large skillet over medium heat, sauté garlic in olive oil for 1 minute. Add undrained diced tomatoes. Stir well. After 3 minutes, add Alfredo sauce, milk and petite diced tomatoes. Bring to a bubble. Reduce heat, add seasonings and simmer for 10-15 minutes, stirring often. When pasta is cooked, drain well. Return pasta to hot pot. Add about half the sauce to hot pasta and stir well. Top individual portions of pasta with more sauce.

Shared at Weekend Potluck

Holiday Pasta

 If you've been a fan of this blog for more than 5 minutes you know about my deep love affair with pasta. You know I am a carb addict, and will find ways to put a pasta supper on the table any way I can- I don't care what form it is! 

In spite of the fact I could eat pasta every day, it has never been something I have served on a holiday. I know many families who do, and my mother in law served lasagna on Christmas Eve for years. But for me, we eat is so much on a "weeknight basis", I wanted a different meal on the holiday. 

If you do serve pasta as part of your Christmas Eve/Day celebration, today's recipe will make you extra holly jolly. Or maybe the hustle and bustle of the season has you worn out, and you are just trying to get supper on the table during the week and don't want to hear one complaint! This will take care of that too.

Frozen tortellini comes together with Italian sausage, and yes *gasp* jarred Alfredo sauce for a hearty, delicious pasta bake. 

Yes, homemade Alfredo sauce is super easy to make at home, and I stopped buying jarred years ago...if it's the star sauce of the recipe. (Here is my recipe if you've never made it!) What do I mean by that? Simple. If I am making a fettuccine or penne pasta with Alfredo sauce, I'm making it from scratch. But if it's being used inside a recipe, especially a casserole, I find the jarred to be a great help from the store. I especially love the brand they sell at Aldi and it's the only one I buy anymore. 

This is a hearty, filling meal for a cold night or to feed your holiday guests. Especially if you've got Cousin Eddie coming! You know the ones I mean- they come for presents and stay until the New Year! You know you're going to have to feed them 3 meals a day for days!

Pasta can definitely be holiday worthy; and if you're like me and usually don't plan on it, maybe this year it's time for something a little easier, but oh so delectable.

 

Cheesy Baked Tortellini

1 (32 oz.) bag frozen cheese tortellini

1 lb. mild Italian sausage

1 (24 oz.) jar marinara sauce

1 (15 oz.) Alfredo sauce

1 tsp. garlic powder

1 tsp. Italian seasoning

2 cups shredded Italian five cheese blend

Dried Parsley

Salt and Pepper  

Preheat oven to 400. In a large skillet brown sausage until no longer pink. Add both sauces, garlic powder and Italian seasoning well. Stir well. Add frozen tortellini and mix. Grease a 9x13 baking dish. Add half the tortellini mixture. Top with half shredded cheese. Repeat layers. Sprinkle with parsley. Spray a piece of aluminum foil with nonstick spray. Cover dish and bake for 30 minutes. Uncover and bake 10 additional minutes. 

 

Shared at Weekend Potluck

Slow Cooker Holiday Season

Happy November 1st! Go put that jack-o-lantern on the front porch in the trash before it starts to rot (or before it gets any worse), grab your pilgrim and turkey decorations and start prepping for the biggest foodie holiday of the year! 

It's going to be a whirlwind over the next 2 months and before we know it we will be writing 2022 on all of our checks. But there is so much to plan, do and celebrate between now and then.

Let's talk about holiday season meals; and I don't just mean the Thanksgiving turkey or Christmas ham. I mean all the meals that have to happen between those! From simple weeknight suppers to plan around the school concerts, work parties, holiday shopping, and those that have to be doubled or tripled due to those house guests who are coming soon! No matter if your company will be here for Thanksgiving, Christmas, or the entire time between the two, I've got a meal that is sure to please both in flavor and ease! 

During the holiday rush, slow cooker meals are definitely the way to go! Letting it take care of cooking while you're running around doing the million things on your to-do list will save your sanity over and over. 

This recipe is another one that can be served a few different ways, making it as versatile as it is delicious. I piled these Slow Cooker Italian Sausage and Peppers on top of hoagie buns, added some shredded cheese and my boys devoured them. Well, that is partly true. My big boys ate them that way. For the little guy and myself, I just cut them up on a plate and we enjoyed them just as much. They would also be delicious with a side of pasta too. You can get a couple different meals out of one recipe, or one meal that everyone can customize for themselves. 

I hope these next few weeks don't fly by too quickly for you to take a minute and savor them! We are gearing up for the most magical, wonderful time of year and I for one, can't wait!

 Slow Cooker Italian Sausage and Peppers

2 lbs. mild Italian sausages

2 cups marinara sauce

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 red onion, thinly sliced

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. dried basil

Hoagie buns

1 cup shredded pizza style cheese

Salt and pepper

Dried parsley, for garnish

Grated Parmesan for serving

Dried Red Pepper for serving 

Grease slow cooker insert. Add sausages. Top with sliced vegetables. Sprinkle with seasonings. Pour marinara over. Cook on LOW for 6-8 hours. Stir well. Serve on hoagie buns topped with cheese, over pasta or as is. 

Shared at Weekend Potluck
 

Even I Cleaned My Plate

 So I am going to reveal a big secret to you. Are you ready? It is going to rock your world. I'm a food blogger and there are nights when I sit down to supper, and if I've been working all day on new recipes for all of you, I'm not even hungry. No matter how appetizing the food is, even if I've been drooling over it the entire time it has been cooking, it just doesn't taste good. Correction. It tastes wonderful, just not to me. 

This same thing actually happens when I've made a really big meal too, mainly on holidays. I cook Thanksgiving dinner all day and by the time I sit down, I'm hot and exhausted and not in the mood. Now, on those days, I get over it and chow down...I'm not missing out on turkey and stuffing! 

It's funny to look back now because growing up when either of my grandmas would spend the whole day in the kitchen making a huge spread, even at the holidays, I can distinctly remember them sitting down, and watching everyone else dig in and not touch a bite for a while. I always wondered why, and now I 100% understand. 

But this meal? This recipe? Even after working on it all day, and being dog- tired by the time I sat down, I couldn't stop eating. It was so incredibly delicious I cleaned my whole plate! After smelling the mouth watering aromas wafting from the slow cooker all day long, I couldn't wait to dig in. 

I have made meatballs in the Crock Pot before, but I've spent some time tweaking my recipe and through trial and error, I present to you the most delicious Crock Pot Italian Meatballs EVER. Yes. I said it. 

I served these over some penne pasta, but they would be just as delicious in a sub bun for meatball sandwiches, on mini buns or dinner rolls for meatball sliders, or quite frankly, on a plate with a fork. 

Filled with flavor, cooked all day, what more can you ask for? Now before the hate emails start to flood in about using frozen meatballs, if you feel inclined to use homemade, please be my guest. Me? I have found several brands (even store brands) that taste homemade and I feel totally comfortable using them, especially in a recipe like this when I'm adding so much other flavor. 

 

Those of us who spend a lot of time in the kitchen know what it's like to sit down to a meal we've worked so hard on, only for our appetite to disappear. So the next time you are lucky enough to gather around the table to a home cooked meal, be sure to thank the person who made it a couple extra times!

Crock Pot Italian Meatballs 

2 (14 oz.) bags frozen Italian style meatballs

3 (24 oz.) jars spaghetti sauce with meat

1 (29 oz.) can diced tomatoes, with juice

1 TBS sugar

2 TBS Italian seasoning

2 tsp garlic powder

1/2 tsp. dried red pepper 

Salt to taste 

Dried Parsley

Add meatballs to Crock Pot. Pour sauce over top. Add seasonings.  Stir well. Cook on LOW for 6 hours. Garnish with dried parsley and serve. 

Shared at Weekend Potluck
 

The Witching Hour

Raise your hand if the days are busier than ever and supper time seems like the witching hour most nights? Oh good, it's not just me!  

Even on the days when we don't "have anything to do" the hours get away from me and all of a sudden it's time to start prepping supper. Thank goodness for a meal plan! 

I can honestly say I don't know how you "fly by the seat of your pants" people do it. That's not an insult. To the contrary I am in awe of your ability to look in the fridge and pantry and come up with a meal at the last minute. That's just not me. I would have an anxiety attack daily! 

However, I am in a position to help make your life a little easier with this 5 ingredient pasta bake supper. Yes, I said FIVE ingredients! 

Truthfully, planners and non planners alike can appreciate this recipe. If you have these ingredients on hand you're all set. If you make your grocery list based on the menu plan like me, you can easily stay on budget. 

We can't get enough of pasta dinners, and the baked casseroles are definitely my favorites. Anytime I can pop supper in the oven and either concentrate on side dishes or dessert, or finish up my to-do list from the day (you know, the one that multiplies every time you cross something off it) it makes my life so much easier. 

Now, let's talk about frozen meatballs for a second. In my opinion, they have come so far in the last several years! I always have a bag in the freezer to use in recipes like these, or pop into the microwave for a easy protein for the little guy's lunch. 

They come in all sorts of varieties, but I use the Italian and home style the most. You can usually even find a store brand that taste just as good as their more expensive name brand counterparts. 

The next time supper time creeps up on you and it seems hopeless, remember this 5 ingredient, hearty, delicious, pasta supper that can be on the table in less than hour!

 Meatball Pasta Bake

1 lb. penne pasta

1 (24 oz.) jar marinara sauce

1 lb. frozen Italian meatballs

1 cup shredded mozzarella cheese

2 tsp. Italian Seasoning

Preheat oven to 350. Cook pasta to al dente. Meanwhile, in a large skillet or Dutch oven, heat meatballs with marinara sauce, simmering for about 5 minutes. When pasta is cooked, drained well. Mix with meatball mixture. Transfer to a greased 9x13 baking dish. Top with cheese and sprinkle with Italian seasoning. Bake for 20-30 minutes until cheese melts and casserole is bubbly. 

Shared at Weekend Potluck

The Crazy That Is Weeknight Supper Time

 Have you entered the back to school rush? We are going into our second week, and I can honestly say, thus far it's been a pretty easy transition from summer time lazy days to the school time schedule. Don't get me wrong, that alarm ringing at 6:30 every morning isn't something I am going to welcome any time soon, and not having the teen home during the day is still something I don't enjoy, but for the most part we are easing into the school year without too much groaning. 

I'm not naive to the fact that this time of year is hard on so many. The little ones are exhausted after a long day, homework is a struggle, bedtime brings tears, after school activities have you running around, and on top of it all, everyone still wants fed! Doesn't matter what kind of day it was, come supper time, the one thing we can all agree on is we need a delicious and satisfying meal.

Pasta bakes are one of those things that seem to be universally loved. They are hearty, filling casseroles that can bring a family around the table. I have so many recipes for them, but never tire of finding new ones too! 

This Baked Spaghetti is my latest favorite one. It reminds me of something we could order at our favorite Italian restaurant. Don't freak out when you see in the ingredient list! Everything is easily found in your grocery store, and while it does take a few extra steps than "regular" spaghetti, it's 100% worth it! Plus, once you've prepped, it will be in the oven for about an hour, so that gives you some time to decompress and relax before sitting down to eat.  

If back to school has you pulling your hair out a little bit, please know you aren't alone! Parents everywhere feel your pain and are going through the exact some thing. Rest assured though, having some great meals you can turn to on those days when you just can't handle complicated will let you end any day, good or bad, on a high note!

 

 

 Baked Spaghetti

1 lb. thin spaghetti

1 lb. mild Italian sausage

1 medium white onion, diced

2 garlic cloves, minced

1 (24 oz.) jar pasta sauce with meat

2 eggs

1/2 tsp. seasoned salt

1/3 c. grated Parmesan cheese

5 TBS butter, melted

1 (15 oz.) container ricotta cheese

4 c. shredded mozzarella cheese

Black pepper

Italian seasoning

Preheat oven to 350. Grease a 9x13 baking dish. Cook pasta according to directions and drain. In a large skillet over medium high heat brown sausage with onions and garlic until no longer pink. Drain if necessary. Add pasta sauce, seasoned salt and pepper. Stir well. In a large bowl whisk together eggs, Parmesan and butter. When pasta is cooked and drained, add to egg mixture and toss to coat. Place half the spaghetti mixture in baking dish. Top with half the ricotta, half of the meat sauce and half of the mozzarella. Repeat layers. Cover with foil and bake 40 minutes. Uncover, sprinkle with Italian seasoning and bake 20 additional minutes. Let stand 10 minutes before serving. 

Shared at Weekend Potluck

 

Springtime Lemon Lovers

 Spring has arrived! Okay, last week old man winter reared his ugly head again and gave us 4 inches of unwanted snow, but it melted quickly and this week we have 70s and even 80 in our forecast, so thankfully spring time might just be here to stay!

For me, no other flavor in the world screams spring and warmer temps more than lemon. I love it year round, but this time of year my taste buds crave the freshness and brightness of it in everything from drinks, side dishes, main dishes and of course desserts! 

For this recipe I was looking for a simple noodle side dish for a chicken supper I was having and wanted to cook from my pantry/fridge. I think a lot of us learned to do that more over the past year in the pandemic. Using what we had on hand meant we didn't have to venture to the grocery store, and let us experiment too. 

I would bet many of us have lemon pepper in the back of our spice rack and need more ways to use it! I always have it on hand for an extra flavor boost in dishes, but a little goes a long way so it lasts forever.

In this dish mixing the lemon pepper with fresh lemon juice really takes the flavor to a whole new lemony level. The sauce clings to every single noodle making each one burst with bright, bold flavor. 

These noodles are a terrific side dish with any protein you're making, but we really love them with chicken and fish. The recipe could also be doubled easily for a main dish pasta supper. 

If one of your favorite spring time flavors is lemon too, be sure to save this recipe to add to your menu plan soon! Your taste buds are sure to thank you! 

Lemon Pepper Noodles

1 lb. angel hair pasta

6 oz. cream cheese, cubed

3 TBS sour cream

6 TBS milk

1/4 tsp. onion powder

1 1/2 tsp. lemon pepper

1 TBS fresh lemon juice

2 tsp. dried parsley, extra for garnish

1/4 c. pasta cooking water

3 TBS butter

2-3 cloves garlic, minced 

1/4 c. grated Parmesan/Romano cheese blend

Salt and Pepper 

Cook pasta according to directions. While pasta cooks, in a large skillet melt butter over low heat. Saute garlic in butter for about a minute. Add sour cream and milk. Stir well. Add cream cheese a little at a time, stirring constantly. Season with lemon pepper, onion powder, salt and pepper. Continue stirring until smooth. Add parsley and lemon juice. When smooth, add Parmesan cheese and stir until melted. When pasta is cooked, reserve 1/4 c. cooking water and add to cheese sauce. Mix well. Drain pasta well and add to sauce, mixing well with tongs. Garnish with extra parsley. 

April Snow

 Spring Break 2021 was beautiful. There were sunny, warm days with temps in the 70s and 80s...and we didn't leave Indiana! We had one of the nicest Easters and Spring Breaks I can remember. We had warmer temperatures than some who traveled for the vacation. I should have known it was too good to be true, or at least too good to stick around.

Two weeks later and we have snow in the forecast. Not just flurries, but from Tuesday night to Wednesday morning they are saying we could get about 3-5 inches. *Insert sobbing sounds here* 

Even saying that out loud makes my heart hurt. I know we live in the Midwest and April can be a tricky month, but come on!

The only good thing about this cold spell coming is it gives me a chance to share this recipe. One that I had made back when it was actually supposed to be cold, saved and thought I would just wait until fall to post it. I know many eat soup year round, but in the blogging world, recipes for it don't perform well in the hot summer months. 

But oh look, Mother Nature has decided to be fickle once again and a super easy, set it and forget it Crock Pot soup is the perfect way to combat her mood swings.

This soup has deep, rich flavor, but only has cook a few hours to achieve it! Be sure to have some crusty bread for dipping too. The broth was made for a chewy baguette.

 Anyone who is rejoicing we have snow coming again better not speak to me. I am beyond ready for warm weather, every day. In fact, if it was up to me, we could actually skip over spring and go right to 85 and HOT...but at this point I would just be happy with not having to dig the snow shovel out of the shed!

 Crock Pot Italian Sausage and Bean Soup

1 lb. mild Italian sausage

2 (15 oz.) cans cannellini beans, rinsed and drained

2 (14 oz.) cans diced tomatoes with basil and garlic, drained

8 cups chicken broth

1 medium white onion, diced

4-5 garlic cloves, minced

2 tsp. Italian seasoning

1/4 tsp. crushed red pepper 

1/4 c. grated Parmesan/Romano cheese blend

6 oz. spinach, large stems removed

Salt and Pepper 

In a large skillet brown sausage with onion and garlic. Transfer to Crock Pot. Add broth, tomatoes, beans, Italian seasoning, red pepper, salt and pepper. Stir well. Cook on low for 3-4 hours. Add cheese and spinach and stir. Cook until spinach is wilted, about 10 minutes. 

Shared at Weekend Potluck

A Stop In The Frozen Food Aisle

I know I'm not the only one who relies on a few convenience and/or prepackaged foods here and there to make life easier.  Sometimes you just need to grab something from the freezer or store shelf to help your day be a little less stressful. There is absolutely no shame in doing so. Especially in the times we are living right now! 

A year ago, I don't know about you, but meal planning and grocery shopping brought me to tears more than once. We were already on edge, scared of this virus that had landed on our shores, and then there was a food shortage. I remember standing in the grocery aisles having to re-do my menu plan on the fly because they were out of everything. Not knowing from week to week what we could find was emotionally draining. At one point, I would have given anything to find a couple boxes of Hamburger Helper and some frozen pot pies! 

Convenience foods get a bad wrap, and I get it. We all want to give our families meals filled with fresh healthy, ingredients. But I also come from the real world. Let's face it, those prepackaged foods are still made because we keep buying them. Sometimes it's because they are cheaper. Sometimes it's because of time. Sometimes it's just simply because they are easier. Personally, I don't want any shame because of it, and I don't give any shame. I have been the lady at the grocery store with a cart filled with fresh meat, veggies and fruits. Standing behind the mom with 4 little ones that had tv dinners, frozen pizzas and cans of ravioli in her cart. I distinctly remember her looking at me, looking at my cart, and getting a look on her face that screamed shame. She assumed I was standing there judging her. Nope, not me lady. You are trying to feed your babies, and doing the best you can. 

This is one of our new favorite casseroles, and guess what? The part I love the best? It starts with a bag of frozen popcorn chicken! Yep, we are taking a terrific traditional recipe like Chicken Parmesan and turning it into a weeknight meal with the help of something from the frozen food aisle! 

Since there is no need to thaw the chicken first (BONUS!) you can come home and have this on the table in less than an hour. Throw on some sweats, toss a quick salad and dinner is done! It's a hearty, filling, perfect after a long, maybe chilly day, casserole the whole family will devour. 

I try really hard to use fresh ingredients in most of our meals. But I will be the first one to admit sometimes that blue box of macaroni and cheese is just easier (oh, and it happens to be yummy). And when those boxed au gratin potato mixes go on sale for $1 or even $.49, yep you can bet I'm going to buy a few to keep on hand for those nights when I just can't handle complicated. 

Taking a little help here and there from the grocery store is no reason to feel shame, or look down upon others for. I think we all appreciate the foods we do have a little more after living through this pandemic, and should be thankful we have the ability to make something from scratch, or pop a frozen lasagna in the oven. Many across this country and around the world would give anything to have that choice, so I will be grateful the next time I'm walking down the frozen food aisle to grab that box of fish sticks. 

 Chicken Parmesan Casserole

1 (25 oz.) bag frozen popcorn chicken, no need to thaw

1 lb. rotini pasta, cooked to al dente

1 (24 oz.) jar spaghetti sauce

1 (15 oz.) can diced tomatoes, drained

1/2 c. grated Parmesan/Romano cheese blend

1 c. shredded mozzarella cheese

1 c. shredded pizza blend cheese

1/2 tsp. garlic powder

1 TBS Italian seasoning

Salt and Pepper

Dried Parsley

Preheat oven to 375. While pasta cooks, in a large bowl combine spaghetti sauce, tomatoes, seasonings, Parmesan and mozzarella cheese. Fold in popcorn chicken. When pasta is cooked, drain well. Mix into chicken mixture. Transfer to a greased 9x13 baking dish. Top with pizza blend cheese. Bake for 50 minutes until browned and bubbly. Garnish with dried parsley. 

 

Shared at Weekend Potluck

 

When My Boy Asks

 My kids are so used to me planning diverse menus with many of their favorites every week, it isn't often they feel the need to request something, unless I ask them for input. But every once in a awhile, Alex will ask for me to make something he is craving, rather it be a beloved favorite or he wants me to try a new recipe. Such was the case when it comes to the new pasta bake I'm sharing today and boy am I glad he asked because it lead to something delicious and a recipe I am quite proud of! 

We are going on month 302 of this pandemic...or so it seems...and while I do think our family has adjusted to the things are the best we can, there are still moments I find us whining about things we miss. And that's okay. We all deserve to have a little whine now and again after what we have endured over the past year! Even my kids have truly stepped up to the challenge of "the new normal" better than I could have ever expected. 

My 4 year old will gladly wear his mask if I allow him to go into a store with me (which isn't often, and it helps the mask has either a panda or Baby Yoda on it!). My teenager goes to school every single day, in a mask, for 7-8 hours, without much complaint. He only gets to take it off when he eats lunch, which by the way is no longer with his friends, but in an assigned classroom where the food is brought to them and they eat at their desks. (I'm not complaining, our school has done an outstanding job at protocols this year and I'm so pleased we've been in-person with only a couple weeks of preventative remote since August!) But everyone is human, and sometimes a "oh I miss ___" will come out of one of our mouths. 

Alex's most recent lamenting was about buffets. Yes, we were a buffet loving family. We enjoyed a tasty Asian buffet, seafood buffet and the dinner buffet at our local Pizza Hut. In this case, it was the last one Alex was missing. No, not because of the all you can eat pizza, but instead the pasta they always served on it. He could eat plate after plate of their cavatini. I don't blame him, the other one they always had, a spaghetti with a white, cream cheese sauce makes me drool just thinking of it. (In case you're wondering, no it wasn't Alfredo. It was completely different, and it will be the next one I master!)

So when my oldest baby was sad because he had a hankering for this cavatini, and asked if I thought I might be able to come up with something similar, this mama had to try! Well, I don't want to pat myself on the back too much, but even I have to admit I hit it out of the park! 

This copycat is spot on! Both Alex and his dad couldn't get over just how close to the original it tasted. The boys was thrilled and I scored major mom points! 

This pasta casserole is sort of like a pizza, pasta combo so your kids will probably love it as much as mine! Maybe they have been asking you to try something new, and now you have your answer!

 Copycat Pizza Hut Cavatini

1 lb. rotini pasta, cooked to al dente

1 lb. mild Italian sausage

4 oz. pepperoni, chopped

1 medium white onion, finely chopped

1 red bell pepper, finely chopped

1 clove garlic, minced

1 TBS olive oil

2 (24 oz.) jars tomato and basil spaghetti sauce

1 1/2 c. shredded pizza blend cheese

2 TBS grated Parmesan/Romano cheese

1/4 tsp. dried red pepper

1 tsp. Italian seasoning

Salt and Pepper

Dried Parsley

Preheat oven to 350. While pasta cooks, brown sausage in large skillet. Drain well. Set aside. Wipe out skillet and add olive oil over medium high heat. Saute onion, bell pepper and garlic in oil until tender, about 5 minutes. When pasta is cooked, drain well. In a large bowl combine sauce, sausage, onion mixture, pasta, dried red pepper, Italian seasoning, salt and pepper. Stir well. Transfer half pasta mixture to a greased 9x13 baking dish. Sprinkle with Parmesan cheese, half pizza blend cheese and half pepperoni. Add other half pasta mixture, rest of pepperoni and top with pizza blend cheese. Bake for 45 minutes until brown and bubbly. Sprinkle with dried parsley before serving. 

 

Shared at Weekend Potluck

A Tatsy Twist on Pasta Night

 We love pasta. Like LOVE pasta. It's definitely one of our most eaten meals. All kinds. All flavors. We can't get enough. But we shouldn't eat it as much as we would like, so I am so excited to have such a tasty alternative when those pasta cravings hit. 

Since we were married, Mr. E raved about his aunt's lasagna. It was hands down the best he ever had and he begged me to get the recipe. So, I did...and I promptly told him there was no way I was making it. I swear that recipe had 184 steps LOL. Okay, that might be an exaggeration, but it was most definitely an all-day process, and as a newlywed, and then a year later, a new mom, it wasn't happening. 

Fast forward to many years later yes...that long, we were invited over to her house for supper. We were actually working on a project that took multiple sessions, and each time, she let each of us pick what we wanted her to make for supper. One guess as to what my husband chose. Yep. The lasagna. Only one problem...she is now gluten free! So, she made 2 pans. One of the traditional (and yes, it is a fantastic lasagna, and I knew why he had raved about it for so many years) and one with polenta rounds instead of noodles. That version was absolutely delicious as well! 

I had seen polenta on cooking shows a thousand times, and when I worked at Bob Evans, one of my favorite breakfasts was "fried mush" with butter and warm syrup. But I had never made it at home, and knew that had to change. I just had to figure out which pasta sauce I would serve with it. Easy. My slow cooker bolognese sauce that is filled with flavor. 

If you've never seen the precooked, formed polenta, it comes in a tube (think bulk sausage shape) and can usually be found on the dried pasta aisle or the dairy section. Some are shelf stable, some need refrigeration. It slices easily and then can be sauteed in oil, baked, broiled or used in casseroles, like lasagna! 

We felt very fancy the night I made this. Like we were having dinner in a old world Italian restaurant. The boys loved it, and I enjoyed the fact it was like we were eating pasta, but in a new way! 

If you are gluten free and missing some pasta, you will love this! Plus since the sauce cooks separately, you could cook the polenta, and some pasta too, using the sauce for both, and satisfy everyone at your table. 

We won't be giving up our pasta nights any time soon, but I am happy to know I can switch it up now and again with another delicious meal with familiar flavors.

 Polenta with Bolognese Sauce

2 lbs. ground beef

5 TBS olive olive, divided use

1 medium white onion, diced

3 celery ribs, diced

2 carrots, peeled and diced

1/4 c. chicken broth

2 (28 oz.) cans crushed tomatoes

3 dried bay leaves

1/2 c. half and half

2 TBS dried parsley, extra for garnish

2 garlic cloves, minced

1 (18 oz.) tube precooked polenta, sliced into 1/2 inch rounds 

Salt and Pepper

Parmesan cheese, for serving

 Heat 2 TBS olive oil in large skillet over medium high heat. Saute onions, celery, carrots and garlic for a few minutes, until softened. Add ground beef and cook until browned. Season with salt and pepper. Drain if needed. Transfer to slow cooker. Add tomatoes and chicken broth. Stir to combine. Lay bay leaves on top. Cook on LOW for 6 hours. When cooked, remove bay leaves and stir in half and half. Leave on warm until ready to serve. To prepare polenta, heat 3 TBS olive oil in large skillet. Carefully place polenta rounds in oil and cook for 2-3 minutes on each side until golden brown. To serve, lay 3-4 rounds of polenta on each plate and top with bolognese sauce. Sprinkle with parsley and serve with Parmesan cheese.  *NOTES* The polenta will splatter when cooking. BE CAREFUL! A splatter screen helps a lot. Do not crowd the pan with polenta. Cook in batches if needed. The sauce can be cooked ahead of time, refrigerated and reheated at time of serving.

 

Shared at Weekend Potluck
 

Quarantine Carbs

I don't know about you, but the one thing I've noticed while we've been sheltering in place is I'm basically thinking about food ALL.THE.TIME. I wake up in the morning thinking about what I will make the boys for lunch that day, or what I need to prep for supper. Other times I am wondering where I can run and get some drive thru or carry out easily and safely. I even went as far as to order Panera delivery this week because I was so tired of eating what we had in the house.

It's pretty much been five weeks of counting the minutes until my next meal. I am sure it is totally psychosomatic. I love going out to dinner once a week with my boys, usually after Saturday evening church service. That's now cancelled. (Although we have been getting carry out from local restaurants to help them in this dire time.) Those first couple weeks when the shelves were bare...yeah for someone who cooks and develops recipes for a living, it freaked me out. So I think some of the wanting to eat all the time comes from the fact I want to know I can.

There are things I've been craving more of during lock down too. At the top of the list? Carbs! I want the pasta. All the pasta. Don't get me wrong, we are big pasta eaters during "normal" life too, but for some reason sitting here day after day has me drooling at the sight of a plate of spaghetti and meatballs.

So, you will see a few new pastas coming to EMM over the next few weeks, and this Baked Ravioli Casserole is the first. I was able to make this because of a handful ingredients the store actually had on hand, so it's a great place to start if you are still having issues finding staples every week, or maybe you're cooking from the freezer and pantry, and might just have everything you need.

I threw in the can of mushrooms because I had them on hand, but you could easily add any veggies you like. You can even swap out the meat sauce for another to have a completely meatless meal.

April has lasted what seems like 398 days...all of them at home...and all of them pretty much centered around our next meal. I pray whatever you're craving, your family is staying healthy and safe. So...what's for dinner?

Baked Ravioli Casserole

1 (25 oz.) bag frozen cheese ravioli

1 (26 oz.) jar spaghetti sauce with meat

1 (6 oz.) can sliced mushrooms, drained

2 c. shredded mozzarella cheese

1/4 c. grated Parmesan cheese

2 tsp. Italian seasoning

Preheat oven to 400. Lightly grease 9x13 baking dish. Spread 1/3 cup sauce evenly on bottom of dish. Layer ravioli in dish. Add half of remaining sauce. Sprinkle with 1 cup mozzarella. Top with another layer of ravioli. (This should use remaining) Add mushrooms in an even layer. Sprinkle with remaining mozzarella, Parmesan and Italian seasoning. Cover with foil and bake for 20 minutes. Remove foil and bake 25 minutes or until bubbly and cooked through. Let stand 10 minutes before serving.

Shared at Weekend Potluck

Soup Season

When I shared this picture on my personal Facebook page, I got so many comments of "Do your boys actually eat the spinach?" Um...while I know this answer is going to make many of you hate me, yes, yes they do. And not only do they eat it, they love it! Yep, even the toddler.

What can I say? I was blessed with little foodies, just like their parents. I truly believe God knows our limits...and He knew having picky eaters in the house wasn't something this mama could handle, so he took one less thing off my plate, so to speak. And to those who do struggle with whining and complaining at every meal, my heart goes out to you.

With soup season being upon us, I have so many recipes I'm pretty sure we could eat soup every single night of the week and I wouldn't run out. But here I am, always thinking of new ways to get a warm bowl of comfort and deliciousness on our table.

If you are looking for more meat free options when it comes to your menu planning, this one is for you. (If you want it truly meatless, be sure to swap out the chicken broth for veggie!) However, if you live in a meat loving house like me, don't fret. There is so much flavor, and hearty ingredients nobody will ever miss the meat.

I love the way this looks too, because it's just one of those dishes that you know is going to be as good for you as it is to look at.

Don't worry if the soup section of your recipe box is jammed full. There is always room for one more. And if your kids turn their noses up at the green stuff? Tell them it's Christmas themed and Santa will be sad if they don't eat it. Ha! Just kidding.....sort of...

Crock Pot Italian Bean Soup

2 (32 oz.) boxes chicken broth

2 large carrots, finely chopped

1 small white onion, chopped

2 (15 oz.) cans cannellini beans, drained

1 (8 oz.) bag spinach

2 c. water

1 tsp. dried sage

1 tsp. garlic powder

6 TBS basil pesto

1/2 tsp. dried red pepper

Juice of 2 lemons

Zest of 1 lemon

Salt and Pepper

Dried Parsley

Parmesan Cheese

Combine broth, carrots, onions, water, pesto and seasonings in Crock Pot. Cook on LOW 5-6 hours. 30 minutes before serving, add spinach, beans, lemon juice and zest. Stir well. Garnish with parsley and serve with Parmesan. 

Holidays Mean Company

With November upon us, can we finally start talking about the holidays? Look, anyone that knows me knows I am an early Christmas shopper, I wrap presents in October and look forward to the holiday season so, so much.

But honestly, to me, when I think about the "holidays" it starts November 1st and ends January 2nd. After Halloween has come and gone, I am 100% in Thanksgiving and Christmas mode. And while I am totally obsessed with all things Holly Jolly, I do make sure celebrate and enjoy each holiday for it's own.

That being said, let's talk Turkey Day. Okay, not really, but the time surrounding it. No, this isn't a post to inspire something new on your Thanksgiving table, but instead something you can make before and/or after the actual holiday, when you've still got those house guests to feed.

It never fails, every year I get messages from fans asking for simple meals to plan while that holiday company is hanging out for a few days. Let's face it, leftover turkey is only going to go so far. Plus, many times, the host/hostess still has to work while guests are filling up the house, and coming home to a hungry mob isn't very festive!

If this describes what you'll be dealing with in a few weeks, or even a few more weeks after that, how about a delicious pasta bake supper that will feed a crowd easily, and on budget? Plus, you could even prep this before leaving the house for work, or maybe Black Fridays shopping, pop it in the oven when you get home and have supper on the table in under an hour!

I adore the holiday season. The entire holiday season. And while some celebrate for weeks and weeks, and others can't wait for it to be over, the one thing we can all agree on is there is enough to stress about with the hustle and bustle of the season, dinner time shouldn't be on the list too!

Sausage Alfredo Pasta Bake

1 lb. rotini pasta

1 (26 oz.) jar marinara sauce

1 (16 oz.) jar Alfredo sauce

1 lb. pork sausage

1 TBS Italian seasoning

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. crushed red pepper

2 c. shredded mozzarella cheese, divided use

Dried Parsley

Salt and Pepper to taste

Preheat oven to 350. Grease 9x13 baking dish. Cook pasta according to directions for al dente. In a large skillet brown sausage. Drain if necessary. Add Italian seasoning, garlic powder, onion powder, red pepper, salt and pepper. Add marinara and Alfredo. Stir well. Bring to a boil. Reduce heat and simmer for about 10 minutes. Add 1/2 cup cheese and stir until melted. When pasta is cooked, drain well. Add to sauce mixture and stir. Transfer to baking dish. Top with remaining cheese. Bake for 25 minutes until cheese melted. Sprinkle with parsley. Allow to sit 5 minutes before serving.

Shared at Weekend Potluck

Inspired by Big Bear's Wife

The Easiest EVER

I have a lot of pasta recipes. A. LOT. I've told you before how we say Adam must have lived in Asia in his past life due to his love of their cuisine. If that's true, than I must have been residing in Rome, Venice and Tuscany in all of my past incarnations.

For the most part, the majority of my pasta dishes are baked in the oven. But every once in a while a terrific one will come to be for my slow cooker. Let's see, there is my Crock Pot Creamy Spaghetti, Slow Cooker Bolognese, Crock Pot Marinara and now this simple classic sauce too!

If you're looking for a classic tomato sauce, with just a little meat for your next spaghetti supper, this is it. The best part? You can turn it on in the morning, come home, boil some pasta and dinner is done. Okay, maybe cook some tasty garlic bread too!

I made it with ground beef because that's what I've got in the freezer, but it would be equally tasty with some Italian sausage. I will freely admit, I am not a huge red sauce fan, but this? I couldn't get enough. I had seconds the night I made it, and enjoyed the leftovers all week. We all did!

Save this one for an extra busy day when you know you'll be too exhausted to put much effort into dinner when you get home. You won't regret it!

Slow Cooker Spaghetti Sauce

1 lb. ground beef

 1 medium white onion, diced

5 cloves garlic, minced

1 (28 oz.) can crushed tomatoes

4 (8 oz.) cans tomato sauce

2 (6 oz.) cans tomato paste

2 TBS sugar 

2 c. water

2 cubes beef bouillon

1 TBS Italian seasoning

 1/2 tsp. dried oregano

2 tsp. dried parsley, extra for garnish

1 tsp. onion powder

1 tsp. garlic powder

1/4 tsp. red pepper flake

Salt and Pepper 

Lightly grease slow cooker. In a large skillet brown beef with onion and garlic until no longer pink. Drain if necessary. Add to slow cooker. Add remaining ingredients. Stir well. Cook on LOW for 6 hours. Reduce heat to warm until serving. Stir well.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Gnocchi Fans

Anyone that knows us knows we are a family of pasta lovers. From mac n cheese to baked pasta casseroles, we can't get enough. I think I might have been Italian in another life.

And now I can honestly say, we are quickly becoming fanatics about pasta's little cousin gnocchi. I've mentioned before how my local Dollar Tree store has really decent packages of them, 1 pound for $1. What a deal...and you know I can't pass that up! So on those weeks when the budget might be a little tighter than normal, I like to keep those little gems in my back pocket!

This actually came to be because of another great deal when Kroger had spaghetti sauce dirt cheap. I actually bought a couple jars and then had to think "great, now what can I do with it?" Well, I had to run into DT anyway, so why not grab a couple packages of my new friend?

If you're looking for an economical, hearty, feed a hungry crowd meal, this is it! Terrific Italian flavors with soft, pillowy gnocchi are sure to please every single time!

Cheesy Gnocchi Casserole

2 lbs. gnocchi, cooked to package directions & drained

2 c. shredded mozzarella cheese

1/4 c. grated Parmesan cheese

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. Italian seasoning

3/4 c. heavy cream

2 (24 oz.) jars spaghetti sauce

Salt and Pepper to taste 

Dried Parsley

Preheat oven to 350. In a large skillet heat 1 1/2 jars sauce over medium heat. (Save other half jar for other use) Add cream, garlic powder, onion powder, Italian seasoning, salt and pepper. Heat until bubbling and reduce heat to low. When gnocchi are cooked and drained, add to sauce and stir to combine. Grease 9x13 baking dish. Add half gnocchi mixture. Sprinkle with 2 TBS Parmesan cheese and 1 cup mozzarella. Repeat layers once more. Sprinkle top with parsley. Bake for 20-30 minutes. Allow to rest 5 minutes before serving. *NOTE* This does not set up like a normal pasta bake. It will be very saucy. I do this because gnocchi can be very dense and dry. They need extra sauce! 

Shared at Weekend Potluck

The Bet

I am a mom of my word. If I make a promise, I am going to keep it. Or at least I'm going to try darn hard to. I want my boys to know when I say something, or tell them something, I will come through. It's an important life lesson I want them to learn, and no better way than by seeing me.

And that is how we come to The Bet; and how this recipe came to be. A few weeks ago we were having dinner at my in-laws. Before heading over Adam, Alex and I all started guessing as to what my mother in law would make for dinner. That was when the teenager asked "Should we make it interesting? Put money on it?"

Well, knowing how much money he had to his name, and what his allowance is, I knew that wasn't really worth my while, so I told him to pick something else. "Okay. Whoever wins gets to pick out a meal for next week, and you have to make it." Now that action, I will take!

As soon as we got there, and I walked through the kitchen, I knew I had lost. What had he picked? Meatballs and mashed potatoes. What was cooking on the stove? Meatballs and Mashed Potatoes. Yep, he won. When I showed him, we both dissolved into giggles; and had to share our little wager with them. They found it to be hilarious, and gave us all a chuckle.

So, what meal did he choose? Baked Mostaccioli, which I actually have a recipe for, but wanted to switch it up this time. About a week later, I made this, snapped a pic and texted my MIL saying, "I am a Mommy of my word!"

I am not much of a betting woman. I don't like the uncertainty of gambling. But if it involves food, and making my boy happy...I'll take that action!

Baked Mostaccioli

1 lb. mostaccioli, ziti or penne pasta

1 TBS vegetable oil

3 c. tomato sauce

1 c. heavy cream

1 lb. ground beef

2 tsp. Italian seasoning

1 medium white onion, diced

4 garlic cloves, minced

1/4 tsp. dried red pepper

1 lb. shredded mozzarella cheese

1/2 c. grated Parmesan cheese, divided use

1/4 c. dried breadcrumbs

Salt and Pepper to taste

Dried Parsley

Preheat oven to 350. Grease 9x13 baking dish. Cook pasta to al dente, drain well. While pasta boils, heat oil over medium high heat. Brown beef, onion and garlic together until meat no longer pink. Add tomato sauce, cream, Italian seasoning, dried red pepper, salt and pepper. Bring to a boil. Reduce heat and simmer on low for 5 minutes. When pasta is ready, add to sauce. Stir well. Add mozzarella in batches, stirring until melted. Add 1/4 c. Parmesan. Stir well. Transfer to baking dish. Sprinkle with bread crumbs, remaining Parmesan and dried parsley. Bake for 30-40 minutes until bubbling and browned on top.*NOTE* I made this with penne because I can almost never find mostaccioli noodles, and the store was out of ziti too.