Pizza Bake with Sausage and Pepperoni

INGREDIENTS (Nutrition)

* 1 (19 ounce) package Bob Evans® Italian Sausage, cut into bite-sized pieces
* 225 g elbow macaroni
* 448 (16 ounce) jars pizza sauce
* 56.7 g sliced pepperoni
* 75 g sliced yellow bell peppers
* 110 g shredded four-cheese Italian blend, divided in half


DIRECTIONS

1. Preheat oven to 400 degrees F. In nonstick skillet over medium heat, cook sausage until browned. In large saucepan, cook macaroni according to package directions, drain. In 9-inch square baking pan, combine sausage, macaroni, pizza sauce, pepperoni, yellow peppers and 1 cup cheese. Sprinkle remaining cheese over sausage mixture. Cover and bake 20 to 25 minutes or until sausage is fully cooked.

Noodle Pepperoni Pizza

INGREDIENTS

* 4 (3 ounce) packages ramen noodles
* 15 ml olive or vegetable oil
* 235 ml spaghetti or pizza sauce
* 115 g shredded mozzarella cheese
* 1 (3 ounce) package sliced pepperoni, cut into strips



DIRECTIONS

1. Discard seasoning packets from noodles or save for another use. Cook noodles according to package directions; drain. Heat oil in a 10-in. ovenproof skillet. Press noodles into skillet, evenly covering the bottom of pan. Cook until bottom of crust is lightly browned, about 5 minutes. Pour spaghetti sauce over the crust. Sprinkle with cheese and pepperoni. Broil 4 to 6 in. from the heat for 3-4 minutes or until heated through and cheese is melted.

Pasta with Creamy Chicken Sauce

10-12 oz. curly pasta, cooked
2 Tbsp. butter
1/2 chicken, cooked, deboned & diced
2 Tbsp. flour
1 can chicken broth
1 Tbsp. Dijon mustard
1/2 Tbsp. regular mustard
grated peel of 1 lemon
1/2 c sour cream
chopped chives

In a saucepan melt butter. Add flour and stir to combine. Add broth, a little at a time, stirring. Bring to a boil. Cook for about 3 minutes over medium heat.

Add chicken to creamy mixture in saucepan. Add mustards and lemon peel. Finally, add sour cram.

Drain pasta well. Place on a hot serving dish. Heat sauce over medium low heat. Distribute evenly over hot pasta.

Serve pasta in individual serving dishes with sauce on the side. Sprinkle with chopped chives.

Serves 4

Spaghetti with Meatballs

Meatballs
1 small onion
2 cloves garlic
1 lb. lean ground beef (or veal)
1 egg
1/3 cup breadcrumbs
1 tbsp. fresh parsley
1 tsp. dried oregano
1 tsp. salt (or to taste)
1/2 tsp. fresh black pepper

Preheat oven to 400F. Finely chop onion and garlic and place in a mixing bowl. Add all other ingredients and mix by hand until well blended.

Roll into 1-inch balls (or larger, if you wish). Place meatballs onto a tray and bake in oven for 10 minutes, or until meatballs are browned. Makes about 20 meatballs.

Tomato sauce:
2 tbsp. olive oil
2 small onions, finely chopped
4 cloves garlic, finely chopped
4 28 oz. cans plum tomatoes
2 tsp. salt
1 tsp. fresh black pepper
Bunch fresh basil, chopped

Heat olive oil in large heavy-bottomed pot over medium heat. Add onions and garlic and saute until lightly browned. Add crushed plum tomatoes, breaking tomatoes with back of wooden spoon. Add seasoning and bring to a boil.

Lower heat and simmer sauce for 20 minutes, adjusting salt and pepper, if required. Add browned meatballs to sauce and simmer additional 15 minutes. Serve with spaghetti or linguini.
Serves 8 to 10.