Mostaccioli

I made this one night last week and the hubs loved it, and it was so simple, which made it that much better! 

What you Need:

1 lb penne pasta

1 lb Italian sausage

1 28oz. jar of meatless spagetti sauce

1 egg, beaten

1 15 oz. carton of ricotta cheese

2 cups of shredded mozzarella

1/2 cups grated romano

Cook pasta & drain. While cooking pasta, brown sausage, drain, and then add spagetti sauce.

In a bowl combine egg, ricotta, and mozzarella cheese. 

 Mix cooked pasta into the sausage and sauce mixture:

In a greased, 3 quart baking dish, spoon 1/2 of the pasta mixture and layer with the cheese mixture. Then add the remaining pasta mixture. Cover and bake for 45 minutes at 375 degrees. Uncover and top with Romano cheese and bake for five more minutes. 

Cheesy Squash & Zucchini Casserole

Last night, Ray and I had bacon and cheddar burgers from Publix for dinner. We grill these about once a week these days and I was sick and tired of french fries, so I bought some squash and zucchini and made this yummy casserole to go with them! I meant to take step by step pictures, but of course I am no pioneer woman and I forgot, so sorry!

What you Need:  

6 small yellow squash and 2 zucchini

 1 teaspoon salt

1 cup of shredded sharp cheddar cheese 

2 eggs

1/3 cup of milk

1/2cup of melted butter

1 cup of crushed Ritz Crackers

 

Wash and chop squash and zucchini in small pieces and boil with salt for 15 minutes or until soft. 

Drain well.

In a medium size bowl, mix cheese with squash mixture. Beat eggs and stir into milk. Add to squash mixture. Pour one-half of squash mixture into a 2 quart casserole baking dish. Sprinkle 1/2 cup of cracker crumbs over and pour 1/2 of melted butter. Pour remaining squash mixture and repeat with remaining crumbs and melted butter on top.

Bake in a 350 degree oven for 25 minutes.