Italian Sausage Casserole

As I thought about what I should make for dinner on Valentine's Day this year, I realized that my blog would be celebrating it's 1 year anniversary!  My first posts were about the meals I made a year ago on Valentines Day.  One of the easiest ways to make a Valentine's themed main dish is to make a pasta dish with a red sauce, making sure the sauce shines through a heart-shaped hole in the mozzarella cheese.

This year I decided to try a new recipe from my February/March 2013 issue of Simple and Delicious.  My guys are always up for any dish that has pepperoni and pasta.  This dish got all 8's on the Melnarik rating scale.

To begin, I began cooking the penne according to the package directions and preheated my oven to 350ºF.  Then, in a Dutch oven I combined the Italian sausage, chopped onions and bell peppers, and sliced mushrooms.  I cooked this mixture over medium heat until the sausage was browned and the vegetables were tender, breaking up the sausage as it cooked.  I then drained off the fat.

I added the pepperoni and continued to cook on medium until the pepperoni was heated through.

Then, I added the spaghetti sauce mix, stirring to thoroughly combine.

To that, I added the tomato paste, making sure it was fully incorporated.

Next, I added the water, garlic salt and olive oil, again, stirring to combine.  In the future, I would add the garlic salt at the same time as the spaghetti mix.  It just makes sense to me to add all the dry ingredients at the same time and by adding it directly to the meat, the heat of the pan will sear them to the meat.

Finally, once the penne was fully cooked, I drained it and added it to the sauce.  I mixed it until all of the pasta was covered in the sauce.

I then transferred the mixture to my baking dishes.  In this case, I was feeding my oldest son before he left for class, so I used one small casserole dish for him and a larger one for the rest of the family.  Pictured here is the small one I put together for him.  The entire recipe should fit in a 9- x 13-inch baking dish.  I placed a metal (important that it's metal as it will go into the oven!) heart-shaped cookie cutter in the center of the casserole.

Next, I added the shredded mozzarella cheese, making sure it touched the outside of the cookie cutter.  This ensures a perfectly shaped heart once the cookie cutter is removed.

Of course, in my larger casserole dish I had to use a larger cookie cutter.

I put the casserole in the oven and baked it at 350ºF for 25 minutes.  When I removed it from the oven, I took a sharp paring knife and cut around the outside of the cookie cutter and, using a paper towel to protect my fingers from the heat, I removed the cookie cutter.  I paired this dish with a Savory Biscuit Bubble Bread (see post below) that I baked in a heart-shaped pan.  It's just a simple way to show my family that I love them on Valentine's Day!  Enjoy!

Sausage and Pepperoni Pizza Pasta

1 (14.5 oz) package uncooked penne

1 pkg. (1 lb.) Italian sausage

1 cup sliced fresh mushrooms

1 medium green pepper, chopped

1 medium onion, chopped

1 pkg. (3 ½ oz.) sliced pepperoni

3 ½ cups water

2 cans (6 oz. each) tomato paste

2 envelopes thick and zesty spaghetti sauce mix

¼ cup olive oil

½ teaspoon garlic salt

2 cups (8 oz.) shredded part-skin mozzarella cheese

Preheat oven to 350ºF.  Cook penne according to package directions.  Meanwhile, cook the sausage, mushrooms, pepper and onion in a Dutch oven over medium heat until meat is no longer pink and the vegetables are tender; drain.  Add pepperoni and cook until heated through.  Stir in water, tomato paste, spaghetti sauce mix, oil and garlic salt.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4 – 5 minutes or until heated through.  Drain pasta; sir into sausage mixture.  Transfer to a greased 9- x 13-inch baking dish.  Sprinkle with cheese.  Bake uncovered, at 350ºF for 25 – 30 minutes or until bubbly.

Roasted Pepper Tortellini

I like to try a new recipe at least once per week.  Not all of them are good enough to be blog worthy, but this dish is good enough to share.

I tend to think of meals that are cooked solely on the top of the stove as dishes that can be prepared on hot days, as the kitchen doesn't get over heated as it does when using the oven.  I was surprised, then, to find this in my December/January 2013 issue of Taste of Home.  Three of us ate this dish fresh and the other one ate it as leftovers the next day.  The fresh consumers gave this dish 9's and the leftover guy gave it an 8 on the Melnarik rating scale.

I began by placing the roasted red peppers in a colander to drain.  I also started heating some water in a medium pot on the stove to bring it to a boil to cook the tortellini.

Then, in a large, deep skillet (it has to have room for the cooked tortellini later) I browned the Italian sausage and chopped onions over medium heat.  Once the meat was no longer pink, I drained off the excess fat.

After the sausage started cooking and the peppers were fully drained, I placed the peppers in a food processor fitted with the blade and ran it until smooth.

Once the water came to a boil, I added the tortellini and cooked them according to the package directions.

To the sausage and onions I added the processed red peppers and the pizza sauce, mixing thoroughly.

I then added the cooked tortellini to the skillet, tossing gently to combine.

Once everything was combined nicely, I added some shredded mozzarella cheese and put a lid on the pan to let the cheese melt.

The flavor of the roasted bell peppers is what really makes this dish shine and gives it more of an unique flavor than a standard marinara sauce.  Enjoy!

Roasted Pepper Tortellini

1 package (20 oz.) refrigerated cheese tortellini

1 pound bulk Italian sausage

1/2 cup chopped onion

1 (14 oz.) jar roasted sweet red peppers

1 (15 oz.) jar pizza sauce

mozzarella cheese

Cook tortellini according to package directions.  Drain red peppers; process in a food processor until smooth.  In a large skillet, cook sausage and onion until meat is no longer pink; drain.  Add processed peppers, pizza sauce and the drained tortellini to the skillet; stir and heat through.  Sprinkle with mozzarella cheese.

Orzo & Sun-Dried Tomato Salad

This pasta salad is a nice side dish for any Italian-style meal.  I think it goes especially well with a sandwich with Italian flavorings.  I recently made this to take for a reception following a funeral.  This dish travels well.

I found this recipe in my August/September 2012 issue of Taste of Home.  The first time I made this salad, we decided that it needed more sun-dried tomatoes, so I doubled the amount this time and I feel it was the perfect amount.  As I took this dish to a reception, my guys did not get to rate it, so you'll have to take my word that this is a tasty salad!

I began by cooking the orzo, which is a rice shaped pasta, in chicken stock in a large saucepan according to the package directions.  I didn't drain the pasta immediately, as I needed it to stop cooking and cool down right away.  What I did instead was place the pan in the sink an slowly run cold water into the pasta.  I would stir the pasta every so often to make sure it wasn't sticking together and to help the cold water to circulate around each piece to aid in cooling.  Once cool, I drained the pasta thoroughly.

I then placed the pasta in a large bowl and added to it the diced sun-dried tomatoes (I took time to chop them finely while the pasta was cooking), the oil, garlic, garbanzo beans, and seasonings.  I then tossed all of these ingredients together to combine.

Then I added the freshly grated Parmesan cheese, fresh basil, and feta cheese.  I used a tomato and basil feta, feeling the flavored cheese would go best with this dish.

This dish looks very inviting with the bright colors of the basil and sun-dried tomatoes.

Because I was taking this dish to a function, I dressed up the bowl by lining it with some leafy green lettuce leaves that I washed and dried.

It sure does make a pretty presentation.  I think it looks good enough to eat!  Enjoy!

Orzo & Sun-Dried Tomato Salad

49 oz. chicken broth

1 pkg. (16 oz.) orzo pasta

1/2 cup chopped oil-packed sun-dried tomatoes plus 4 tsp. oil from the jar

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup grated Parmesan cheese

4 large fresh basil leaves, thinly sliced

1 can (8.75 oz.) garbanzo beans

1 pkg. (4 oz.) crumbled feta cheese

In a large saucepan, bring broth to a boil.  Stir in orzo; return to a boil.  Cook for 8 - 10 minutes or until tender, stirring occasionally.  Drain orzo; transfer to a large bowl.  Stir in the tomatoes, oil from sun-dried tomatoes, garbanzo beans, garlic, salt and pepper; cool completely.  Add Parmesan cheese, basil, and feta cheese; toss to combine.  Cover and refrigerate until serving time.

Liza's Pizza Pasta Toss

This is one of those dishes that is hearty, tastes somewhat like pizza (which most kids love) and it's easy to prepare.  I call that a winning recipe!

I originally found this recipe in my May/June 2009 issue of Simple and Delicious, but each time I've made it I've changed it a little to suit my family's taste and make it blog worthy!  This recipe now gets 8's and 9's on the Melnarik rating scale.  With so many changes to the original recipe, I now call it my own!

I begin by putting some water in a Dutch oven over high heat to start boiling it to cook the pasta.  Meanwhile, in a large saucepan, I combine the Italian sausage, bell pepper and mushrooms.  I cook this mixture until the meat is browned and the vegetables are tender, breaking up the sausage as it cooks.

My first cooking teacher in Jr. High taught that if several dry spices are to be added to a dish, they should be combined in a small bowl first.  This way they are more easily distributed evenly in the dish.  I've always done this, plus I add it directly to the meat (once the fat is drained off) so the heat of the pan sears the spices to it.

Once combined, the spices get added to the meat mixture, stirring occasionally as it continues to cook.

Next in the pan goes the pepperoni.  I like to use the Hormel brand of pepperoni in the 3.5 oz. box and cut the pieces in half before peeling them apart and adding them to the pan.  I cut them in half so there aren't really big pieces of pepperoni in the dish, plus it doubles the number of pieces so there is likely to be pepperoni in each bite!

To this mixture I add the pizza sauce and diced tomatoes, mixing thoroughly and heating through for about 5 minutes.

Once the pasta is cooked according to the package directions, I drain it and add the meat mixture, stirring to combine.

Once I transfer it to a serving dish, the mozzarella cheese gets added to the top of the piping hot dish, which makes it melt perfectly.

This is an easy pasta dish, which is loaded with flavor.  Enjoy!

Liza’s Pizza Pasta Toss

3 ½ cups uncooked spiral pasta

1 pound Italian sausage

1 cup sliced fresh mushrooms

1 bell pepper, diced

1 (14 oz.) jar pizza sauce

1 (4.5 oz.) can petite diced tomatoes

3.5  ounces pepperoni slices, halved

4 ½ teaspoons sugar

1 teaspoon Italian seasoning

¼ teaspoon salt

½ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon dried minced onion

2 cups shredded mozzarella cheese

Cook pasta according to package directions.  Meanwhile, cook Italian sausage, mushrooms, and bell pepper in a Dutch oven over medium heat; drain.  Add the rest of the ingredients except cheese; cook and stir for 5 minutes.  Strain pasta; add to meat mixture, stir to mix thoroughly; heat through.  Sprinkle with cheese, remove from heat, cover until cheese is melted.

Tex-Mex Pasta

This dish is fairly easy to prepare, tastes great and can be on the table in under 45 minutes!  I found this recipe in one of those small pamphlets you see at the checkout stand while waiting to pay for your groceries.  Yes, the pamphlet was an impulse buy, but I got a couple of good recipes out of it and this was one of them.  Credit for the recipe was given to Karen Wetch of Santa Rosa, CA.  I thank you Karen for submitting this recipe for publication!

This colorful pasta dish is as appealing to the eye as it is to the taste buds!

After getting a pot of water on to boil, making sure I use a pot big enough to cook 1 pound of pasta, I begin preparing the rest of the dish.  This is another recipe where I like to use the Jenni-O Hot Italian Sausage.  The original recipe just called for Italian turkey sausage.  The Jenni-O sweet sausage is also good, I just prefer the hot sausage because it kicks up the flavor of any dish I use it in.  It comes in links, so I take the sausage out of the casings and put them in my large wok.  If you don't have a large wok or frying pan, a Dutch oven would be the best thing to use, because once you add the pasta, there is a lot of food in the pan!

I cook the sausage over medium-high heat, breaking it apart frequently while I prepare the rest of the ingredients.  I also keep watch on the water so I can add the pasta as soon as the water is at a full boil.

In the meantime, I chop the onion and red bell pepper.  The original recipe called for 1 zucchini, chopped, but my guys decided some time ago that they don't like zucchini, so now I use my cheese grater and grate it so it isn't recognizable as zucchini.  None of them have asked yet what that "green stuff" is in this dish.  I think I have them fooled!

I stir in the fresh veggies that I just prepared, then add the frozen corn, salsa, canned tomatoes, and oregano.  You can use the salsa your family likes best and the heat level you prefer.  We like the Cha Chi's Pico de Gallo Salsa medium heat.  

It's already looking as good as it smells!  All of this gets cooked another 5 minutes, stirring often.

By this time, the pasta is completely cooked (according to package directions) and drained.  The pasta is then added to the mixture in the pan.

I sprinkle on the cheese and let it sit a couple of minutes to melt.

Fresh cilantro gets added to the top just before serving.  My youngest son's friend joined us for dinner, so there were five of us and there still was plenty left over.  I'd say this serves 8 people, but it's also great reheated the next day.  Enjoy!

Tex-Mex Pasta

16 oz. uncooked penne pasta

1 pkg. Jenni-O Hot Italian turkey sausage, casings removed

1 medium onion, chopped

1 medium red bell pepper, chopped

1 small zucchini, grated

2 cups frozen corn

1 cup salsa

1 (14.5 oz.) can diced tomatoes, undrained

3/4 teaspoon dried oregano leaves

8 oz. cheddar cheese, shredded

1/2 cup fresh cilantro, chopped

Cook penne pasta to desired doneness as directed on package.  Drain; cover to keep warm.  Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray.  Heat over medium-high heat until hot.  Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently and breaking up meat as it cooks. Drain.  Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well.  Bring to a boil; cook 5 minutes, stirring occasionally.

Add cooked penne pasta; toss to mix.  Top with cheese; let sit until cheese is melted.  Sprinkle with cilantro and serve.

Sun-Dried tomato Sausage with Penne

I found this recipe in a magazine where they were advertising Emeril's Sun-Dried Tomato Sausage.  I had never tried this kind of sausage before, and Emeril seems to make some pretty tasty looking dishes, so I cut it out and decided to give it a try.  It was a hit from the first time I made it and is one of my personal favorite dishes.  And, it gets 8's and 9's on the Melnarik rating scale.  In fact, my brother-in-law was coming for dinner, and wanting to impress him with something really tasty, I chose this as the main dish.  I paired it with my Leon Salad (recipe formerly posted) and some simple garlic bread.  I was pressed for time, so I apologize for not having preparation pictures.

The recipe was published in 2005 and for the first few years I was able to find the Emeril's brand sausages.  Now the only sun-dried tomato sausages I can find are Aidelle's brand.  If you can find Emeril's brand, I would suggest getting those as the flavor level is, shall I say it, kicked up a little more. BAM!  That doesn't mean these sausages are spicy, because they are not.  The flavor of the sun-dried tomatoes is the shining star.

Once I get the water on to boil, I begin slicing the sausages and add them to a large skillet over medium-high heat, stirring occasionally.  As I cut the onion and garlic, I add them to the pan.  I buy the jar of roasted red peppers strips so it takes less time to chop and then add that to the skillet, stirring occasionally.  Then I add the crushed red pepper flakes.  During this time I keep checking the water and when it comes to a full boil, I add the pasta and cook until al dente (about 11 minutes).  The pasta is usually done just about the time the sausage mixture is ready, so I drain it and add it to the skillet, tossing to combine.  (If your skillet isn't large enough to add the pasta and toss it, place your pasta in a serving dish and top with the sausage mixture.)  I place the combined mixture in my large pasta bowl, sprinkle with freshly grated parmesan cheese and basil and it's ready to serve.

This recipe yields enough for 6 - 8 people, but re-heated leftovers are almost as good as fresh!  Enjoy!

Sun-Dried Tomato Sausage with Penne

  

4 tablespoons extra-virgin olive oil

8 links sun-dried tomato sausage, sliced

1 cup diced onion

1 lb. penne pasta

1 tablespoon minced garlic

1 (12 oz.) jar roasted red peppers, drained and rough chopped

¼ teaspoon crushed red pepper flakes

¼ cup chopped fresh basil

½  cup grated fresh parmesan cheese

Cook penne in salted, boiling water until al dente.  Drain and keep warm.  While pasta is cooking, heat 2 tablespoons olive oil over medium-high heat in a large skillet for 30 seconds.  Add sausage and cook, stirring until edges are browned, about 5 minutes.  Add onions and cook, stirring until browned, about 5 minutes.  Add garlic, peppers, and red pepper flakes, stirring to blend for 30 seconds.  Pour sausage over warm pasta.  Sprinkle with basil and parmesan cheese.  You can drizzle extra 2 tablespoons olive oil on top if you wish, I usually omit this step

Serves 4 - 6

Baked Mostaccioli, Leon Salad & Bubble Loaf

For as many years as I can remember, when a birthday was coming up for one of my guys, I gave them the choice of me making one of their favorite meals or going out to dinner on their special day.  When the boys were younger, they always picked something they loved that I made.  In, I'd say, the past 5 years or so, they all have opted for going out to a sit-down restaurant.  We don't go to restaurants with servers very often, so it was always a nice treat and a good way to try new restaurants in our area.  My husband just celebrated his birthday, and I gave him the normal options expecting him to choose to go out to dinner.  I was extremely surprised when he asked if I'd mind cooking and proceeded to tell me exactly what he would like.  He chose Baked Mostaccioli, Leon Salad, and Bubble Loaf.  As much as I was looking forward to a night out, it was such a compliment for him to choose my cooking over restaurant fare!

My twin sister, Mary Gage, gave me this recipe for Baked Mostaccioli and it has been a family favorite for years.  This is one of my go-to recipes when I'm cooking for a family with a new baby, or where someone's had surgery, etc.  The original recipe called for ground beef only, but I kicked it up with 1/2 ground beef and 1/2 Italian sausage.  This recipe makes quite a bit as it sits higher than the top edge of my 9x13-inch dish.  It's hearty and quite flavorful.

Leon Salad is the perfect pairing with any Italian-style dish.  The actual salad doesn't have many ingredients, but the homemade dressing is what makes this special.  I asked Marcia Wrobbel for this recipe after tasting it at a work potluck over 30 years ago.  At that point, I still lived with my parents and had never gone grocery shopping.  I quickly learned that there is lettuce other than the "head lettuce" (iceberg) which we always used.  Also, one of the ingredients in the dressing is Parmesan cheese.  At that time the only Parmesan I was aware of came in a green can!  I was so excited to make this salad for my family, I did so the next time my mother made an Italian dish.  I had to confess to Marcia that it was awful, as it seemed as though there was sand in the salad.  She asked if I had used the "green can Parmesan."  After admitting that I had, she told me that Parmesan cheese is sold in a wedge, and was kind enough to tell me how to grate it properly on the bumpy side of the box grater!  Our family has never gone back to the green can!  I've served this salad many times throughout the years including for large functions.  The key here is to toss the salad with the dressing just prior to serving so the lettuce doesn't wilt.  It is best when tossed with the dressing, but I've also served the dressing on the side.

Bubble Loaf is another recipe that my sister, Mary, turned me on to.  She found it in the Apr./May '97 Taste of Home magazine.  It's super easy to make, you just have to allow enough time for the frozen bread dough to defrost and then after adding the herbs, it needs to rise before baking.  It is sooo worth it! My youngest son actually asked me to make 2 loaves for this meal!

These three recipes combined make for an Italian meal that won't soon be forgotten.  Enjoy!

Baked Mostaccioli

8 oz.mostaccioli                                        1 (4 oz.) mushroom pieces

1 lb. ground beef                                     ½ cup water

1 lb. Italian sausage                                1 tsp. salt

1 med. onion, chopped                             1 tsp. sugar

1 sm. green bell pepper, diced                 1 tsp. crushed dried basil

1 clove garlic, minced                              ¼ tsp. pepper

1 (28oz.) can diced tomatoes                   1 large bay leaf

1 (8 oz.) can tomato sauce                       16 oz. mozzarella cheese, shredded

1 (6 oz.) cantomato paste                         ½ cup grated Parmesan cheese

In a large pot, cook mostaccioli in a large amount of boiling water according to package directions; drain.  Meanwhile, in a Dutch oven, cook the ground beef, Italian sausage, onion bell pepper, and garlic until meat is browned and vegetables are tender.  Drain off fat.  Stir in undrained tomatoes, tomato sauce, tomato paste, undrained mushrooms, water, salt, sugar, basil, pepper and bay leaf.  Bring to a boil; reduce heat.  Cover; simmer for 30 minutes, stirring occasionally.  Remove bay leaf.  Stir in cooked mostaccioli.  Place half of this mixture into a 9x13-inch or 3-quart casserole dish.  Sprinkle 2/3 of the mozzarella cheese on top; add the remaining meat mixture.  Sprinkle with Parmesan cheese.  Cover with foil and bake at 350° for 35 minutes or until heated through.  Remove foil; sprinkle remaining mozzarella cheese on top and return to the oven for 5 minutes to melt the cheese.  Let stand 5 minutes before serving.

Leon Salad

Salad

            2  bunches romaine lettuce, finely torn

            1/4 lb. Italian salami, cut julienne

            1/2 lb. mozzarella cheese, shredded

            1 can (15 oz.) garbanzo beans, drained

Dressing

            1/2 cup vegetable oil

            4 Tbsp. white wine vinegar

            2 tsp. dry mustard

            1 tsp. salt

            1 tsp. pepper

            1/2 cup finely grated Parmesan cheese (not Kraft in the green can!)

In a large bowl, toss all salad ingredients.  In a small bowl, whisk together the dressing ingredients*.  Pour dressing over salad and toss.  Serve immediately.

Helpful hint:

I use a Tupperware shaker cup to mix the dressing ingredients.  Then if I’m taking this recipe to a party, I take the salad fixings in a large Tupperware bowl and the dressing in the shaker cup.  Just before serving I shake the dressing, add to the salad and toss.

Bubble Loaf

1/4 cup butter, melted

1 Tbsp. dried parsley flakes

1 tsp. garlic powder

1/4 tsp. garlic salt

1-1 lb. loaf frozen bread dough, defrosted  (I use Bridgford brand)

In a very small bowl, combine seasonings with butter.  Pull off 1/2-inch ball size pieces of dough, dip in butter/herb mixture and place in a loaf pan.  Set in a warm place for 45 minutes or until loaf doubles in size.  Bake in a preheated 350 degree oven for 30 min. or until golden brown.  Invert on a plate to serve.