Pepperoni Pizza Pasta

Pepperoni Pizza Pasta

1 lb. penne pasta

2 Tbsp oil

1 green pepper, chopped

1 red pepper, chopped

2 cloves garlic, minced

1 small red onion, chopped

1 (28 oz) can crushed tomatoes

1 tsp. basil

1 tsp. oregano

1 (6 oz) pkg pepperoni

salt and pepper, to taste

1 C Italian cheese blend, shredded

Cook the pasta according to package directions. Meanwhile, sauté the peppers, onion and garlic in oil in a large skillet. When the veggies are soft, add the tomatoes, basil, oregano and pepperoni. Let simmer over medium heat until pasta is done. Season to taste with salt and pepper. Drain pasta and place back in the cooking pot. Pour sauce over pasta and toss to combine. Serve with shredded cheese.

Italian Chicken and Rice

Italian Chicken and Rice

2C cooked, chopped chicken

1C long grain white rice, uncooked

1 bell pepper, any color, chopped

Dried parsley, to taste

1C Italian blend cheese, shredded

4C chicken broth

1(10oz) can cream of chicken soup

1 tsp. oregano

1 tsp. basil

3 garlic cloves, minced

Place the chicken in the bottom of a 9x13 inch baking dish. Sprinkle the rice, bell pepper and parsley over the chicken. Sprinkle the cheese evenly over the top. In a bowl, combine the broth, chicken soup, oregano, basil, and garlic. Pour evenly over the top of the other ingredients. Bake at 350°F for 60 minutes.

Italian Sausage and Spinach Stuffed Shells

Italian Sausage and Spinach Stuffed Shells

1 lb. Italian sausage

1 onion, diced

3 cloves garlic, minced

1 (10oz) bag fresh spinach

1 C water

2 lbs. ricotta cheese

1 C Italian blend cheese, shredded

1 (12 oz) box jumbo pasta shells, cooked according to package directions

2 (28 oz) jars pasta sauce

Brown the sausage with the onion and garlic in a skillet. Cook the spinach in a pot with the water until soft and wilted. Drain and squeeze out any excess water, chop the spinach. Mix the sausage, spinach, ricotta and Italian cheese together. Fill each cooked shell with the mixture.  Spread a bit of sauce from 1 jar of sauce on the bottom of 1-9 x13 inch pan. Place half the stuffed shells in the baking dish. Cover with remaining sauce from the open jar. Place the other half of the shells in a resealable plastic bag. Place in the freezer. Place unopened jar of sauce in the pantry. To bake, cover the pan with foil and bake at 350°F for 45 minutes. To use the frozen shells. Thaw shells in the refrigerator. And follow cooking directions above.