Quick & Cheesy Sausage Rotini

Ingredients:

3 cups rotini pasta, uncooked
1 lb. Italian sausage links, cut into 1/2-inch-thick slices
1 can (14.5 oz.) diced tomatoes, undrained
1 onion, chopped
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3/4 cup KRAFT Shredded Mozzarella Cheese, divided

Directions:

Cook pasta as directed on package, omitting salt.
Meanwhile, cook sausage in large nonstick skillet on medium-high heat 10 min. or until done, stirring occasionally; drain. Return sausage to skillet. Add tomatoes, onions and dressing; stir. Cook 5 min. or until onions are heated through, stirring occasionally.
Drain pasta; place in large bowl. Add sausage mixture and 1/2 cup cheese; mix lightly. Sprinkle with remaining cheese.

Lasagna

Ingredients:

1 pound sweet Italian sausage (I use turkey sausage)
¾ pound lean ground beef
½ c onion, minced
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 T sugar
1½ t dried basil leaves
½ t fennel seeds (I usually omit this)
1 t Italian seasoning
1 T salt (I usually reduce to a couple teaspoons)
¼ t ground black pepper
4 T chopped fresh parsley
12 lasagna noodles (regular or no cook. I usually use no cook noodles.)
16 ounces ricotta cheese
1 egg
½ t salt
¾ pound mozzarella cheese, shredded
¾ c grated Parmesan cheese

Directions:

In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.

Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.

Add sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 T parsley, and stir to combine.

Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.

If using regular lasagna noodles, cook according to package instructions and drain.

In a bowl, combine ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
Preheat oven to 375°F.

To assemble, spread 1½ cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese.

Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.

Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil and bake in preheated oven for 25 minutes.

Remove foil, and bake an additional 25 minutes.

Cool for 15 minutes before serving.

No Bake Italian Sausage 'Calazones'

Ingredients:

8 diagonally cut slices (1/2 inch thick) French bread
Cooking spray
1 package (19.5 oz) uncooked sweet or hot Italian turkey sausage links, casings removed, crumbled
1 small green bell pepper, sliced
1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
1/2 cup shredded mozzarella or Parmesan cheese (2 oz)

Directions:

Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside.

In 10-inch skillet, cook sausage and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in cooking sauce; heat to boiling. Reduce heat; simmer uncovered 12 to 15 minutes, stirring occasionally, until thickened.

Place 2 toasted bread slices on each of 4 plates; top each with sausage mixture. Sprinkle with cheese.

Meaty Cheese Manicotti

Ingredients:

1 (8oz) package manicotti pasta
1/2 lb hot italian sausage
1/2 lb ground beef
1 medium onion, chopped
1/2 cup dry white wine
2 cups whipping cream
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2oz) can diced tomatoes with basil, garlic,  and oregano,  drained
2 cups (8oz) mozzarella cheese
3/4 cup shredded parmesean cheese

Directions:

Cook pasta according to package directions; rinse in cold water. Drain. Place on wire rack in single layer.

Cook Italian sausage, ground beef, and onions in large skillet,  stirring until meat crumbles and is no longer pink. Drain and set aside.

Add wine to skillet, stirring to loosen browned bits; bring to a boil. Add whipping cream and next 3 ingredients;  reduce heat, and simmer, stirring often, 15 minutes or until thickened. Remove from heat, cover and set aside.

Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells;  arrange shells in a lightly greased 9x13 inch baking dish.

Bake, uncovered, at 350 for 20 minutes.  Uncover and pour cream mixture evenly over shells; sprinkle with parmesean cheese. Bake, uncovered,  at 350 for 10 more minutes. Broil 5 1/2 inches from heat for 2 to 3 minutes or until cheese is lightly browned.

Pizza Cupcakes

Ingredients:

1 can (8oz) refrigerated crescent rolls
1/2 cup pizza sauce
1/4 cup pepperoni (sliced into 4 pieces)
1/2 cup Italian sausage, cooked and drained
1/2 cup shredded cheese

Directions:

Heat oven to 375 F. Spray regular size muffin pan with cooking spray. Unroll dough; separate into 8 triangles. Press into muffin cups.

In a small bowl, mix sauce, pepperoni, Italian sausage and cheese. Spoon about 2 tablespoons mixture into each dough-lined cup; sprinkle each with additional cheese.

Bake 16 to 18 minutes or until lightly browned. Immediately remove from cups and serve.