Baked Ziti with Sausage

This recipe is from the February 2014 issue of Southern Living magazine. It is super yummy. I used rigatoni because the grocery store was out of ziti. The recipe makes 8 servings.           Baked Ziti with Sausage 12 ounces uncooked ziti pasta 4 ounces pancetta, diced 1 large onion, chopped 3 … Continue reading

Chipotle Beef and Cheddar Stuffed Shells

This recipe is very tasty. It is slightly altered from the recipe on page 111 of the October 2014 issue of Woman’s Day magazine. It makes 4 servings.         Chipotle Beef and Cheddar Stuffed Shells 16 (from a 12-ounce box) jumbo shells 1 3/4 cup marinara sauce 2 tablespoon chipotle in adobo, finely … Continue reading

Springtime Pasta with Bacon

This in a slightly altered version of a recipe found in the March 2011 issue of Southern Living magazine. I find it tastes best warm. The recipe make 8 servings.             Springtime Pasta with Bacon 1 (16-ounce) package orecchiette pasta 1 cup frozen sweet peas 8 radishes, cut into wedges … Continue reading

Spaghetti Pie

This recipe is slightly adapted from page 140 of the Junior League of Owensboro, Kentucky’s cookbook, To Market To Market. the recipe makes 6 servings.       Spaghetti Pie 6 ounces dry spaghetti 2 tablespoons butter 1/3 cup grated Parmesan cheese 1 pound ground Italian sausage 1 medium onion, chopped 1 (8 ounce) can … Continue reading

Roasted Red Pepper and Goat Cheese Alfredo

This recipe is modified from a recipe on the blog, Lauren’s Latest. It is really good. The recipe makes 4 servings.         Roasted Red Pepper and Goat Cheese Alfredo 2 whole red bell peppers 2 tablespoons olive oil 1  onion, diced 2 cloves garlic, minced 1 cup half & half 4 ounces garlic … Continue reading

Tomato Basil Lasagna Rolls

This recipe is from page 128 of the October 2013 of Southern Living magazine. It is really yummy. The recipe makes 10 rolls.       Tomato Basil Lasagna Rolls 10 uncooked lasagna noodles 1 cup finely chopped sweet onion 2 teaspoons olive oil 3 garlic cloves, minced and divided 1 (24 ounce) jar tomato-and-basil pasta … Continue reading