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

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

Baked Manicotti

This recipe is divine. It is from page 272 of Cotton Country Collection. It makes 8 servings.               Baked Manicotti Salsa di Pomodori (recipe follows) 1 (8 ounce) box manicotti shells Filling 2 pounds ricotta cheese 1 (8 ounce) package mozzarella cheese, grated 1/3 grated parmesan cheese 2 eggs … Continue reading

Pasta Roll-Ups with Turkey and Spinach

This recipe is slightly altered from page 84 of The Best of Clean Eating cookbook. It makes 8 servings.         Pasta Roll-Ups with Turkey and Spinach 1 teaspoon extra-virgin olive oil 1 small onion, finely chopped 1 clove garlic, minced 1 pound ground turkey breast 1 (28-ounce) can whole tomatoes in juice … Continue reading

Orange Chocolate Ricotta Cheesecake

Healthy Cheesecake? Sure, I was skeptical. Clean Eating did an excellent job when creating this recipe. This recipe is from page 225 of The Best of Clean Eating Cookbook.         Orange Chocolate Ricotta Cheesecake Crust: 1/4 cup Dutch-processed cocoa powder 1/2 cup almond meal/flour (you can grind almonds in a food processor) … Continue reading