Baked Mostaccioli

I made this for my son's birthday party (to feed grown ups) and everyone loved it.  It makes enough to serve seven adults and still have leftovers.

Ingredients:

• 1lb uncooked mostaccioli
• 1 1/2 lbs ground beef
• 3/4 cup onion, chopped
• 1 can (14.5 ounces) diced Hunt's tomatoes with spicy red pepper
• 1 can (14.5 ounces) diced Hunt's tomatoes with roasted garlic
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) sliced mushrooms
• 1 tablespoon minced garlic
• 1 to 1 1/4 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/8 teaspoon pepper
• 1 bay leaf
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions:

1. Cook mostaccioli to package directions; drain and set aside. In a large saucepan, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. 

Tuna Pasta Salad from Food.com

Babies make it really hard to do two things - sleep and eat which ironically are the two things they enjoy doing the most. I picked this recipe because it's easy to make and it tastes good cold. (Because my son doesn't care if I'm starving :) If you opted for eating it cold - try adding sugar snap peas and sliced cumbers.  The recipe calls for Penne pasta but I had an open box of Rotini that I wanted to use before opening a new bag of pasta.

Ingredients: 

• 3/4 cup mayonnaise (use light mayonnaise if you are trying to cut calories)
• 2 tablespoons lemon juice
• 1 lb Penne pasta (cook as directed and drain)
• 1 tablespoon finely grated lemon zest
• 1 (6 ounce) can of albacore tuna, drained
• 1 (15 ounce) can of white beans, rinsed and drained
• 1/2 cup thinly sliced fresh basil
• salt and pepper

Preparations:

1. Mix may and lemon juice in large bowl.
2. Add all remaining (prepped) ingredients. Mix well.
3. Salt and pepper to taste.

Better Homes and Garden's Italian recipes

I'm a big fan of Better Homes and Garden's cookbooks. My grandmother used one as her bible of cooking and it's awesome that they have even more great recipes online. Check out their wide selection of Italian recipes.

http://www.bhg.com/recipes/ethnic-food/italian/

Easy Cheesy Ravioli

We really love this local Italian place but I'm finding these days that I can't justify eating out. It's just too expensive. So here's a quick way to make cheese ravioli that serves 4 for a cost approximately $6.

Ingredients:

• 1 bag of frozen cheese ravioli (1lb 9oz.)
• 1 jar of creamy Alfredo sauce (the one pictured is very good or you can grab a cheaper brand with a coupon)
• 1 cup shredded Mozzarella cheese

Preparations:

1. Cook ravioli as directed in a pot. Drain. 
2. Add entire jar of Alfredo sauce to ravioli in pot. Cook over medium heat until sauce bubbles.
3. Serve and top with shredded cheese.

Martha Stewart's Baked Ravioli

I thought for the longest time that ALL of Martha Stewart's recipes were hard and time consuming and yet, here's another recipe that proves me wrong. I made this for family friends that just welcomed their first child. (Because really the two best gifts you can give a new mom are sleep and pre-made food.)

Note the honey in the background because it's still overwhelming my kitchen!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• Coarse salt and freshly ground pepper
• 1 1/2 teaspoons dried thyme, or oregano
• 1 can (28 ounces) whole tomatoes
• 1 can (28 ounces) crushed tomatoes
• 2 pounds store-bought frozen ravioli
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan cheese

 Preparations:

1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Martha Stewart's Chicken with Artichokes and Angel Hair Pasta

I told Ken that before he ate this dish, he had to take a picture of it with our digital camera. He says the pictures I've taken with my phone - suck so I have to use the camera. That would have been fine except the "re-chargeable" batteries in the camera failed and the pictures he thought he took are non-existent. Sometimes, technology is just super annoying.

Martha Stewart recipes are usually time consuming but this one isn't and if you love artichokes and don't mind the $3+ per can - I say make this one! It was very easy.

Check out Martha's Site

 

 

 

Ingredients:

• Coarse salt and ground pepper
• 1/4 cup all-purpose flour
• 8 thin chicken cutlets (about 1 1/2 pounds total)
• 2 tablespoons olive oil
• 1 cup reduced-sodium chicken broth
• 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
• 2 tablespoons rinsed and drained capers
• 2 tablespoons butter
• 8 ounces angel-hair pasta
• 1/2 cup parsley leaves

Preparations:

1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
   
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
   
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.
   

Rick Stein's Pecorino cheese & pancetta spaghetti carbonara

I'm not a huge fan of Italian food. Partly because I really don't like noodles with a lot of sauce. I'd much rather either them plain. This recipe is awesome because there's no heavy sauce and it's light, which is great because it's hot outside and light food sounds way better than heavy, rich food! Ken actually made this recipe and did a great job. It's the best pasta dish I've ever had.

Ingredients:

• Garlic
• parsley
• pancetta
• eggs
• pecorino
• spaghetti

Check out the video for preparations:

Beef and Penne Pasta - A Freezer Meal

Like my previous pasta dish, if you freeze this then you don't add the cheese. Also, I didn't have Penne pasta handy so I used Rotini.

Ingredients:

• 2 cups dried penne pasta
• 1 lb of ground beef
• 1 jar of Marinara sauce
• 1/2 cup canned sliced mushrooms
• 1/2 cup chopped onion
• 1 cup shredded mozzarella cheese

Preparations:

1. Cook pasta according to directions. Drain and set aside.
2. Cook ground beef until no longer pink. Drain off fat.
3. Spread 1/2 cup of Marinara sauce over bottom of Lasagna pan or 13x9 pan that's been coated with non-stick spray.
4. Top sauce with pasta, cooked ground beef, mushrooms and onion.
5. Pour remaining sauce over pasta and meat. 

At this point, you can cover and freeze or top with cheese and bake at 375 for 30-40 minutes. If you freeze it, leave off the cheese and defrost in the refrigerator before baking according to directions.

Roasted Chicken Lasagna - A freezer Meal

Whoever said that women can "have it all", was either crazy or had a lot of help.

I was sitting in the Pediatrician's office yesterday with a four-month-old who keeps screaming and refuses to sleep because of a bad ear infection. It's his third one in two months and the antibiotic wasn't working so I agreed to give him shots three days in a row. (Made for a super fun for 4th of July weekend!) During the second course of shots, I broke down and cried right along with my son. This working mom thing is kicking my butt and somedays, I think I'm totally going to lose it. On the plus side, one of the nurses wasn't very nice and the sight of me sobbing drove her out the door.

So why am I sharing this tale of woe? Well, I figured that the only real solution to my being overwhelmed is help and since that is in very short supply, I came up with another idea - make as many meals as I can ahead of time and freeze them. That way when I've been up with the baby, worked and driven the freeway and I hear "What's for dinner?" as soon as I walk in the door - I can say "Chicken Lasagna. It's in the freezer."

This is an "unfinished" casserole because you don't add the cheese when you're freezing it.

Ingredients:

• 1 purchased whole roasted chicken
• 1 28-ounce jar spaghetti sauce
• 1 15-ounce can diced tomatoes, undrained
• 1 tablespoon chili powder
• 9 dried lasagna noodles
• 2 cups cottage cheese
• 1 teaspoon minced fresh garlic
• 1 egg, beaten
• 3 cups shredded mozzarella cheese

Preparations:

1. Remove chicken from bones and cut into bite -sized pieces. (Or you can cook a 1lb of chicken breasts in a crock pot and use it instead.)
2. Combine spaghetti sauce, undrained tomatoes, and chili powder. Spread 1/2 cup of the sauce over the bottom of a lasagna pan or 13x9 pan that sprayed with non-stick cooking spray. (I've found that buying the cheap disposable lasagna pans at the Dollar Store is a huge time saver and works better.)
3. Add 3 uncooked lasagna noodles. Cover with chopped chicken. Pour 1 cup of sauce over the chicken.
4. Top with 3 more noodles. Cover noodles with sauce.
5. Mix cottage cheese, garlic and egg. Dollop mixture on top of sauce. Top with remaining noodles. 
6. Pour remaining sauce over all of it.

If you decide not to freeze at this point, then bake for 45 minutes at 350 degrees. Top with mozzarella and then bake ten more minutes or until bubbly.  If you do freeze it, defrost it in the refrigerator before baking as directed.

Chicken Alfredo Pasta Bake

This recipe is a work in progress. It's inspired by Pizza Hut's Tuscan Chicken bake and as soon as I figure out what they put into that dish, I'll post the recipe. In the meantime, here's the next best thing.

Ingredients:

• 1 lb of skinless chicken breast
• 1 tablespoon of minced garlic
• 2 tablespoons of extra virgin olive oil
• 1 14.5 ounce jar of Alfredo sauce
• 3 cups cooked Rotini pasta
• 2 cups frozen broccoli florets
• 2 cups of Mozzarella cheese

Preparations:

1. Cut chicken into strips. 
2. Add oil and garlic to medium sized skillet. Turn on medium heat. Add chicken.
3. Cook chicken until no longer pink.
4. In a separate pot, cook Alfredo sauce and broccoli. Add pasta and mix well. Simmer for 5 minutes.
5. Pour cooked pasta into 13x9 inch pan.
6. Layer cooked chicken on to pasta. Cover with cheese.
7. Bake at 350 for 30 minutes.

Penne Pasta Skillet

This recipe is really similar to the one I posted yesterday. It's listed as one of Kraft's 17 ways to use a pound of meat. I like it because it's easy, fast and you can add to it. What's the point in cooking if you can't have some fun and be creative with it?



Ingredients:

• 1 lb. ground beef
• 1 jar  (24 oz.) spaghetti sauce
• 2 cups water
• 3 cups  Penne pasta, uncooked
• 1 cup Mozzarella Cheese

Preparations:

1. BROWN meat in large skillet on medium-high heat; drain.
2. ADD spaghetti sauce and water; mix well. Stir in pasta. Bring to boil; cover. Simmer on medium heat 16 to 18 min. or until pasta is tender; stir.
3. TOP with cheese; cover. Cook 1 min. or until cheese is melted.

Betty Crocker's Mexican Lasagna

My father used to joke that my mother's idea of cooking was turning everything on high and then getting on the phone. (The woman loved to talk!)

I thought that was funny until I turned into the mom who stopped reading cooking directions and started messing up easy recipes like this one. I got home from work, grocery shopping and running errands to find that I had barely any time to cook dinner the other night so Betty to the rescue!

I'd like to blame my lack of time for messing this recipe up but really - I think I just got cocky.

Betty Crocker has humbled me. :)

Ingredients:

8 uncooked lasagna noodles (the recipe calls for 10 but a 13x9 pan only fits four across unless you plan on breaking noodles?)
1 1/2lbs lean ground beef (1lb isn't enough)
1 medium onion, chopped
1/2 cup fresh cilantro, chopped
1 - 15 oz container of Ricotta cheese
2 jars (16 ounces each) Salsa
2 cups shredded Monterrey Jack cheese

If you go searching for this recipe, you'll see that I modified it and cursed Betty while searching for a second jar of salsa because one wasn't enough. Did I mention I had company coming over too?

Preparations:

1. COOK THE NOODLES AS DIRECTED ON THE PACKAGE. (I didn't and ended up with chewy lasagna - NOT GOOD.)
2. Cook beef, onion, and cilantro over medium heat for 8 to 10 minutes. Stir or burn!
3. Line the bottom of your 13x9 pan with FOUR noodles.
4. Layer beef mixture and then half of the Ricotta cheese. (Ricotta cheese isn't as easy to spread as cottage cheese so feel free to substitute!)
   
5. Pour one jar (16 ounces) of salsa evenly over the layer.
   
6. Add remaining noodles and layer with the beef, Ricotta cheese, and salsa.
7. Top with Monterrey Jack cheese.
   
8. Bake at 375 for 35 to 40 minutes.

If you're doing a potluck on Christmas or Christmas Eve like my family does, I do recommend this dish. It feeds eight.

Taste of Home's Chicken Penne Pasta Casserole

I like to make casseroles when I have more than five people to feed. It's less time consuming and you don't have to worry about having enough food. I chose this recipe because it was highly rated on the Taste of Home website and served it to my writing group. It takes some prep time (more than I'm used to :) but they all really liked it.

Ingredients:

1 lb boneless skinless chicken pieces
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped red pepper
1 1/2 cups cooked Penne pasta
1 - 14 oz can diced tomatoes, undrained
3/4 cup chicken broth
3 tablespoons tomato paste
3 cloves garlic, minced
1 teaspoon dried basil
2 cups shredded Mozzarella cheese
1/2 cup grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon olive oil

Preparations:

1. Saute chicken, onion, peppers and seasonings in oil until chicken is no longer pink.


2. Add garlic.


3. Boil pasta and cook according to directions. Drain.


4. Separately, mix tomatoes and tomato pasted until thoroughly combined.


5. Add chicken broth and tomatoes to chicken mixture and bring to a boil.


6. Reduce heat and let simmer until thickened. (10-15 minutes)


7. Add pasta and mix.


8. Spoon half of mixture into 2 quart greased baking dish. Add half of cheeses.


9. Top with remaining mixture and cover with remaining cheese.


10. Bake uncovered for 30 minutes at 350 degrees.

Easy Family Lasagna

I didn't read the fine print when it came to becoming a wife and mother. If I had, I probably would have had a better understanding of the guilt that comes with not being able to keep the kitchen clean and wanting to order take out instead of slaving away in the kitchen on a hot summer night.

I bought this cookbook called Super Suppers and it helps me make good meals in less time. It even offers recipes that you can make ahead of time. On those hot summer nights when it's 90 plus degrees outside, I can make dinner ahead of time and just pop it in the oven. Talk about a stress reliever....

Ingredients:

1lb ground beef
1/2 cup chopped onion
1 teaspoon dried Italian mixed herbs, crushed
2 jars of Pasta sauce (if each jar is 1lb 10 oz)
1/2 cup water
6 dried lasagna noodles
1 16 ounce container of cottage cheese
1/2 cup grated Parmesan cheese
1 teaspoon minced garlic
1 teaspoon dried parsley flakes
2 cups shredded mozzarella cheese

Preparations:

Brown ground beef. Add Italian seasoning and onion. Saute.

Add pasta sauce and water, bring to a boil and then simmer for five minutes.

Take 1 cup of this mixture and spread it across the bottom of a 9x13 pan.

Layer 3 uncooked noodles over it. Add 2 cups of meat mixture on top of it.

Mix cottage cheese, garlic, parsley and Parmesan cheese. Layer evenly over meat mixture.

Add 3 more uncooked noodles over it.

Cover with remaining meat mixture. Top with mozzarella.

Bake at 375 for 45 minutes.

Servings: 12

Homemade Spaghetti Sauce

I got ambitious this weekend and decided to try my hand at making my own homemade spaghetti sauce. I'm one of those people who generally doesn't like spaghetti sauce because it can be bitter but this turned out so good that I had seconds.

Ingredients:

• 29 ounces of tomato sauce

• 15 ounces of diced tomatoes in puree

• 1 medium onion, chopped

• 1/4 cup green pepper, chopped

• 2 tablespoons olive oil

• 2 tablespoons minced garlic

• 1 teaspoon of Oregano

• 1 teaspoon of Basil

• 1 teaspoon of sugar

• 1/2 teaspoon of salt

• 1/2 teaspoon of pepper

• 16 ounces of Hot Jimmy Dean sausage

• 4 ounces of Green Giant mushrooms

Preparations:

1. Brown sausage in oil. Add onions and green pepper. Saute until onions and peppers are soft.

2. Add garlic and mix well.
   

3. Pour in tomato sauce and diced tomatoes.
   

4. Add salt, pepper, Oregano, Basil, mushrooms and sugar.

5. Simmer sauce on low for 30 minutes.
   

Homemade Macaroni and Cheese for picky eaters

Are your kids Mac & Cheese snobs? Well, ours are! When I was little, I was happy to get boxed mac & cheese but the children in this house won't eat the powdered stuff. I tried a family recipe (that I really liked) but they turned up their noses at that too.

Imagine my joy when I finally found an easy macaroni and cheese recipe that's loved!



Here's my version of Campbell's Baked Macaroni and Cheese:

Ingredients:

• 1 1/2 cups of elbow pasta or 2 cups of cork screw pasta


• 1 can condensed Cheddar Cheese soup


• 1 can of milk

Preparations:

1. Boil pasta until cooked. (Usually around 10 -12 minutes at a boil)


2. Drain pasta.


3. Add soup plus one can of milk to noodles.


4. Mix well.


5. Cook for 5 minutes, stirring well over medium heat.


6. Salt and pepper to taste.

Servings: 4


Cost of meal: $2.50

Baked Rigatoni with Spinach, Ricotta and Fontina

From Delish.com



Ingredients

1 pound(s) rigatoni
3 tablespoon(s) olive oil
1 package(s) (10-ounce) frozen spinach, thawed
2 cup(s) (about 1 pound) ricotta
5 tablespoon(s) grated Parmesan
1/2 teaspoon(s) grated nutmeg
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
6 ounce(s) fontina, grated (about 1 1/2 cups)

Directions

1. Heat the oven to 450°F. Oil a 9-by-13-inch baking dish.
2. In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
3. Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.
4. Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.
5. Variation: You can substitute another chunky pasta, such as penne rigate, penne, ziti or fusilli. Boil all of these one or two minutes less.
6. Wine Recommendation: A delicately flavored white such as Orvieto will complement the mild ricotta nicely. And, because Orvieto is not oaky, the wine has no bitter tannin to clash with the slightly bitter spinach and nutmeg.
   

Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives

From Epicurious:

Ingredients:

6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced

1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives

Preparations:

Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

Ken's Pasta

My name is Chris and I am a planner who hates surprises and short notice. In a moment of weakness, I married a man who hates to plan, loves surprises and believes that 10 minutes is fair notice. (The only thing I have ever known him to plan our his gun trips.)

So when he called me the other night and said he was having his brother over for dinner and I had about 30 minutes to pull something together, I was reminded that I only have myself to blame. :)
So in Ken's honor I created the easiest meal I could make that required actual cooking. (You don't get wifey points for ordering takeout apparently.)

I took a jar of four cheese alfredo sauce and added it to a full box of cooked penne pasta. Because Ken loves garlic (and owns a big bottle of mouthwash), I threw 1/4 tsp of garlic. The pasta takes less than fifteen minutes to cook. Once you mix the sauce and pasta, you can top it with some shredded parmesan cheese. It's tasty (and fattening so use the light afredo if your calorie conscious) and very easy. Add a side salad or some veggies and you've got yourself a very economical meal for five.

The cost of this meal was $4.08 for the pasta and sauce together. Add a bag of vegetable steamers for a cost of $2.88 and you've just fed your family for about $7.00.

The recipe for Ken's pasta:

1 box of penne pasta (whole grain is better for you)
1 jar of alfredo sauce (with various seasonings if you prefer)
1/4 tsp garlic
add Parmasean cheese to taste
salt and pepper to taste

Lasagna made easy

I always thought lasagna was this really complicated dish which is why my grandmother rarely ever made it. Over the years, I've only made it once and I actually substituted tofu for meat (This was back when I was die hard veggie girl) and my friends said they loved it. But while they ate the entire thing, I still couldn't help but think - tofu lasgna? Even to me it sounds gag worthy.

So here I am giving lasagna another shot. This time instead of tofu, I went with ground turkey. (I'm pretty sure if I served Ken tofu lasagna, he wouldn't eat my cooking ever again. :) I took a recipe that I had and added my own touches to it because during the process of cooking it, the recipe didn't seem robust enough and no one wants a skimpy lasagna!

Christina's recipe:

1 package of ground turkey (a little more than a pound)
1 cup chopped onion
2 gloves of garlic minced
Less than a tablespoon of Italian seasoning
1 14 1/2 oz can of diced tomatoes undrained
1 8-oz can of tomato sauce
6 dried lasgna noodles
1 beaten egg
15 oz of Ricotta cheese (because I hate cottage cheese!)
1/4 cup parmasean cheese
1 small package of shredded mozarella
1/2 jar of spaghetti sauce

First you ground the meat, garlic and onions. After the meat is browned and the onions are sauteed, throw in the tomatoes and half a jar of that spaghetti sauce. I also added a small can of cooked mushrooms to my sauce. You can make it without the spaghetti sauce but then you have a pretty skimpy sauce. Once that's simmering, boil your noodles for approximately 12 minutes. Keep in eye on them and make sure they all go into the water. I found out the hard way that they must be completely submerged in order to cook all the way.

While the noodles are boiling, mix the egg in with the Ricotta and Parmesan cheese. Drain the noodles when they are done. Take a little more than a third of your meat sauce and spread it across the bottom of your 9 by 13 pan. Layer three noodles lengthwise across the pan and add a layer of your cheese concoction. Add meat sauce so it covers the cheese. Add another layer of noodles and repeat the process. Finally, sprinkle mozzarella over the top until it completely covers your fabulous dish.

Bake the lasagna at 375 for about 35 minutes. Let it stand for about ten so it's not too hot to eat.

And that's lasagna made easy.....

I’m submitting this entry to Presto Pasta Nights, hosted this week by Hillary of Chew on That!