Type what you have

Ingredients

• ✓ pasta sauce
• gnocchi
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Spread 1/2 of the pasta sauce on the bottom of a 5-inch round casserole dish. Layer with gnocchi and spread the remaining pasta sauce on top. Sprinkle with mozzarella cheese.
4. 4 Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

By ConnieD

Ingredients

• ✓ pasta sauce
• cooking spray
• mozzarella cheese
• asiago cheese
• wonton wrapper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Combine mozzarella cheese and Asiago cheese together in a bowl. Press a wonton wrapper into the bottom of each muffin cup. Spoon pasta sauce about halfway full in each muffin cup; sprinkle with 2 to 3 tablespoons cheese mixture. Press another wonton wrapper on top of cheese layer. Add another spoonful of sauce; sprinkle with cheese. Repeat to fill all the muffin cups.
3. 3 Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes.

By Chimenes

Ingredients

• ✓ pasta sauce
• seashell pasta
• spinach
• ground beef
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Cook spinach according to package directions; drain.
4. 4 In a skillet over medium heat, cook ground beef until brown; drain. In a large bowl, stir together cooked beef, spinach, pasta sauce and all but 1/4 cup of the Cheddar cheese. Reserve 2 cups of sauce mixture. Stir the pasta shells into the remaining sauce mixture. Pour shell mixture into a 9x13 inch baking dish and top with reserved sauce and sprinkle with reserved cheese.
5. 5 Bake in preheated oven 45 minutes, until browned and bubbly.

By Mary

Ingredients

• ✓ pasta sauce
• chicken breast
• egg
• bread crumb
• butter
• mozzarella cheese
• parmesan cheese
• parsley

Instructions

1. 1 Press chicken breasts with the palm of your hand to flatten to an even thickness.
2. 2 Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.
3. 3 Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.
4. 4 Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.

By Aleksa

Ingredients

• ✓ pasta sauce
• angel hair pasta
• shrimp
• butter
• green bell pepper
• red onion
• garlic powder
• cumin

Instructions

1. 1 In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. 2 Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
3. 3 Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

By LISSA MURR

Ingredients

• ✓ pasta sauce
• rotini pasta
• turkey sausage
• cottage cheese
• black olive
• mozzarella cheese
• pepperoni

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. 3 Cook sausage in a skillet over medium heat until evenly browned.
4. 4 Combine cooked pasta, sausage, and pasta sauce in the prepared casserole dish. Mix cottage cheese, olives, and mozzarella cheese in a bowl; spoon over sausage and pasta mixture. Top with pepperoni slices.
5. 5 Bake in the preheated oven until bubbly and lightly browned on top, about 25 to 30 minutes.

By CKROPER

Ingredients

• ✓ pasta sauce
• penne pasta
• ground beef
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
4. 4 In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
5. 5 In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
6. 6 Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

By Regan

Ingredients

• ✓ pasta sauce
• tuna
• oil
• parmesan cheese
• bread crumb
• egg
• olive oil

Instructions

1. 1 Combine tuna, Parmesan cheese, bread crumbs, and egg in a medium mixing bowl. Form into around 7 patties.
2. 2 Heat oil in a skillet over medium-high heat. Lightly brown patties in the hot oil, 2 to 3 minutes per side.
3. 3 Bring pasta sauce to a simmer in a separate skillet. Add tuna patties, cover with sauce, and let simmer for 10 minutes.

By Katherine Powell

Ingredients

• ✓ pasta sauce
• lasagna noodle
• mozzarella cheese
• ricotta cheese
• firm tofu
• spinach
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
2. 2 In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
3. 3 Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
4. 4 Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

By BETTIE

Ingredients

• ✓ pasta sauce
• spinach
• skim milk
• lasagna noodle
• ricotta cheese
• egg
• carrot
• mushroom
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
2. 2 Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
3. 3 Combine pasta sauce with milk in a medium bowl. Mix well.
4. 4 Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
5. 5 Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

By Juanita

Ingredients

• ✓ pasta sauce
• manicotti shell
• mozzarella cheese
• ricotta cheese
• parmesan cheese
• garlic
• egg
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3. 3 In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
4. 4 Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
5. 5 Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

By Sonrisa

Ingredients

• ✓ pasta sauce
• farfalle pasta
• cream cheese
• italian seasoning
• red pepper flakes
• ground beef
• onion
• garlic
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
3. 3 Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
4. 4 Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
5. 5 Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

By Crystal Wold

Ingredients

• ✓ pasta sauce
• olive oil
• ground beef
• bread crumb
• mozzarella cheese
• egg
• garlic
• spaghetti
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil.
2. 2 Combine ground beef, bread crumbs, mozzarella cheese, egg, and garlic in a medium bowl; mix well. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on the prepared baking sheet.
3. 3 Bake in the preheated oven until browned and cooked through, about 15 minutes. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (70 degrees C).
4. 4 Bring sauce to a simmer in a 12-inch skillet over medium heat. Place cooked meatballs into sauce and simmer for 10 minutes.
5. 5 Place hot pasta into a large bowl. Ladle some sauce over hot pasta; toss to coat. Serve with more sauce and meatballs; sprinkle with Parmesan cheese.

By RAG

Ingredients

• ✓ pasta sauce
• ziti pasta
• mozzarella cheese
• ricotta cheese
• cream cheese
• parmesan cheese
• italian seasoning
• garlic powder
• salt
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 Combine 4 cups mozzarella, pasta sauce, ricotta, cream cheese, 2 tablespoons Parmesan, Italian seasoning, garlic powder, and salt in a large mixing bowl. Add cooked ziti and mix well to coat. Transfer to a 9x13-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over top, along with parsley. Cover with foil.
4. 4 Bake in the preheated oven until thoroughly heated and cheese on top is melted, 20 to 30 minutes.

By Baby Bunny

Ingredients

• ✓ pasta sauce
• eggplant
• salt
• olive oil
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• egg
• basil

Instructions

1. 1 Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
3. 3 Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
4. 4 In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
5. 5 Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

By Karen

Ingredients

• ✓ pasta sauce
• cooking spray
• ground beef
• salt
• black pepper
• wonton wrapper
• parmesan cheese
• mozzarella cheese
• ricotta cheese
• basil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from beef.
3. 3 Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
4. 4 Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, 1/2 of the ricotta cheese, 1/2 of the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top "cupcakes" with remaining Parmesan cheese and mozzarella cheese.
5. 5 Bake in preheated oven until edges of "cupcakes" are browned, 18 to 20 minutes; let rest in tins for 5 minutes before running a knife around the edges to loosen and remove. Garnish with fresh basil to serve.

By Kimberley Piper

Ingredients

• ✓ pasta sauce
• lasagna noodle
• olive oil
• spinach
• green onion
• ricotta cheese
• parmesan cheese
• salt
• egg
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
2. 2 Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
5. 5 In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

By MARBALET

Ingredients

• ✓ pasta sauce
• lasagna noodle
• ground beef
• onion
• garlic powder
• basil
• parsley
• chive
• oregano
• nutmeg
• cheddar cheese
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain; pat noodles dry with paper towels.
3. 3 Brown ground beef and onion in a large skillet over medium heat, breaking meat into crumbles as it cooks, about 10 minutes. Stir in pasta sauce, garlic powder, basil, parsley, chives, oregano, and nutmeg.
4. 4 Transfer 1/2 beef mixture to a 2-quart casserole dish; sprinkle with 1 cup Cheddar cheese.
5. 5 Lay 1 lasagna noodle on a lightly floured work surface; spread on 2 tablespoons each cream cheese and beef mixture. Roll up noodle; place seam-side down onto cheese layer in casserole dish. Repeat process with remaining noodles. Sprinkle remaining beef mixture and remaining 1 cup Cheddar cheese over noodle rolls.
6. 6 Bake in the preheated oven until cheese and sauce bubbly, 10 to 15 minutes.

By Jenny

Ingredients

• ✓ pasta sauce
• ground beef
• garlic
• garlic powder
• salt
• black pepper
• italian seasoning
• basil
• oregano
• cheese ravioli
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.
2. 2 Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.
3. 3 Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.

By RandyOSU

Ingredients

• ✓ pasta sauce
• pork chop
• olive oil
• onion
• mushroom
• green bell pepper
• tomato
• white wine
• garlic
• italian seasoning
• basil
• mozzarella cheese

Instructions

1. 1 Brown chops on both sides in a large skillet over medium-high heat. Transfer to a slow cooker.
2. 2 Heat olive oil in the same skillet over medium heat. Cook onion in hot oil until browned. Stir in mushrooms and bell pepper; cook, stirring occasionally, until vegetables are soft. Stir in pasta sauce, diced tomatoes, and white wine. Season with garlic, Italian seasoning, and basil. Pour sauce over pork chops in the slow cooker.
3. 3 Cook on Low for 7 to 8 hours. To serve, place a mozzarella slice over each chop and cover with sauce.

By Sneakyteaky

Ingredients

• ✓ pasta sauce
• cooking spray
• eggplant
• salt
• egg
• panko bread crumb
• herb seasoning
• olive oil
• onion
• garlic
• cheese blend
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
2. 2 Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
3. 3 Bake in the preheated oven until eggplant is soft, about 15 minutes.
4. 4 Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
7. 7 Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
8. 8 Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
9. 9 Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.

By Mama Smith

Ingredients

• ✓ pasta sauce
• lasagna noodle
• vegetable oil
• mushroom
• green bell pepper
• onion
• garlic
• basil
• ricotta cheese
• mozzarella cheese
• egg
• parmesan cheese

Instructions

1. 1 Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. 2 Heat oil in a large saucepan. Add mushrooms, green peppers, onion, and garlic; cook and stir until tender, about 5 minutes. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer for 15 minutes.
3. 3 While the sauce is simmering, mix together ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
5. 5 Spread 1 cup cooked tomato and vegetable sauce into the bottom of the prepared baking dish. Lay down 1/2 of the lasagna noodles and layer 1/2 each of the ricotta mix, sauce, and Parmesan cheese on top. Repeat layering again with noodles, ricotta mix, sauce, and Parmesan cheese. Top with remaining 2 cups mozzarella.
6. 6 Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving.

By Sue

Ingredients

• ✓ pasta sauce
• cooking spray
• salt
• black pepper
• spinach
• lasagna noodle
• ricotta cheese
• mozzarella cheese
• egg
• nutmeg
• basil
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Place spinach in the water and boil until wilted and tender, about 2 minutes. Remove spinach with a slotted spoon, pressing out excess water. Set aside.
3. 3 Cook lasagna in the same boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
4. 4 Mix spinach, ricotta cheese, 1/2 cup shredded mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until well combined.
5. 5 Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish. Top with 3 lasagna noodles, 1/2 of the ricotta-egg mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta-egg mixture, and 1/4 cup pasta sauce. End with remaining 3 noodles and 1/4 cup pasta sauce. Sprinkle with remaining 1/2 cup shredded mozzarella cheese. Top with Parmesan cheese. Cover casserole with aluminum foil.
6. 6 Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.

By MOTTSBELA

Ingredients

• ✓ pasta sauce
• ricotta cheese
• spinach
• egg
• black pepper
• basil
• olive oil
• garlic
• pine nut
• zucchini
• toothpick
• water
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make filling: Mix together ricotta cheese, spinach, egg, and pepper in a bowl until well combined. Set aside.
3. 3 Make pesto: Grind together basil, extra-virgin olive oil, and garlic into a chunky paste using a mortar and pestle. Add pine nuts to pesto; crush until nuts are coarsely ground. Set aside.
4. 4 Slice zucchini lengthwise into 18 strips using a mandoline. Lay 2 zucchini strips in the shape of a cross on a work surface. Drop a spoonful of filling in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, filling, and pesto.
5. 5 Spread a thin layer of pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, about 1/2-inch apart. Top each parcel with remaining pasta sauce. Sprinkle with Parmiggiano-Reggiano cheese.
6. 6 Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

By Buckwheat Queen

Ingredients

• ✓ pasta sauce
• lasagna noodle
• olive oil
• onion
• spinach
• basil pesto
• ricotta cheese
• egg
• salt
• black pepper
• nutmeg
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In large skillet over medium heat, sauté onion in olive oil until tender. Stir in spinach; remove from heat and stir in pesto.
4. 4 In a large bowl mix ricotta cheese, egg, salt, pepper, and nutmeg.
5. 5 In a 3-quart greased baking dish, layer noodles then spinach mixture, followed by ricotta mixture. Sprinkle with mozzarella cheese. Repeat the layers ending with noodles on top. Spread Alfredo sauce on top of noodles and sprinkle with Parmesan cheese.
6. 6 Cover with foil and bake in the preheated oven for 45 to 55 minutes.

By JAMON0126

Ingredients

• ✓ pasta sauce
• red bell pepper
• yellow bell pepper
• zucchini
• mushroom
• olive oil
• salt
• black pepper
• water
• kale
• garlic
• lasagna noodle
• mozzarella cheese
• bocconcini cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons olive oil together in a bowl. Season with salt and pepper. Transfer vegetables to the prepared baking sheet in a single layer.
3. 3 Roast in the preheated oven for about 10 minutes. Turn vegetables and roast 10 to 15 minutes more.
4. 4 Meanwhile, bring water to a boil in a saucepan. Add torn kale and cook until just darkened in color, about 1 minute. Drain.
5. 5 Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat.
6. 6 Remove bell peppers from the oven and adjust oven temperature to 375 degrees F (190 degrees C).
7. 7 Layer pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese into a 9x13-inch baking pan. Add another layer of noodles, pasta sauce, kale, and sliced bocconcini cheese. Continue layers until ingredients are used up, being sure to place noodle layers and sauce next to each other to prevent dry noodles.
8. 8 Bake lasagna in the hot oven until bubbling and noodles are soft, about 45 minutes. Let cool 20 to 30 minutes before serving.

By Melanie McClare

Ingredients

• ✓ pasta sauce
• lumaconi pasta
• olive oil
• button mushroom
• garlic
• baby spinach
• thyme
• salt
• black pepper
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, occasionally stirring, until cooked through but firm to the bite, about 8 minutes. Drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into mushroom mixture; season with salt and pepper. Cook and stir mixture until spinach wilts. Remove the skillet from heat and drain any excess liquid. Transfer drained mixture to a large bowl.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with spinach mixture. Season again with salt and pepper and stuff into pasta shells.
5. 5 Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over shells. Top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
6. 6 Bake in the preheated oven until the cheese is melted and shells are hot, about 30 minutes.

By jndeans

Ingredients

• ✓ pasta sauce
• tomato vegetable juice cocktail
• mozzarella cheese
• lasagna noodle
• basil
• oregano
• rosemary
• water
• ground turkey breast
• carrot
• mushroom
• garlic
• onion
• cooking spray
• egg
• cottage cheese
• spinach

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl.
2. 2 Place a large skillet over medium-high heat, and coat with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrot until the onion is soft, about 5 minutes. Add the ground turkey, and stir until cooked through, about 5 minutes. Pour the pasta sauce and water into the skillet. Season with rosemary,oregano, and basil. Simmer sauce for 10 minutes.
3. 3 Spray a 9x13 baking pan with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 3 noodles. Spoon an additional 1/3 of the sauce on the noodles; top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with remaining 3 noodles and the rest of the sauce. Pour the vegetable juice evenly over the lasagna, and top with the remaining mozzarella. Cover the dish with foil.
4. 4 Bake in the preheated oven for 45 minutes. Remove foil, and bake for an additional 10 minutes. Remove from oven and let lasagna rest for 10 to 15 minutes before serving.

By ZOO66

Ingredients

• ✓ pasta sauce
• parmesan cheese
• red pepper flakes
• black pepper
• anchovy paste
• italian seasoning
• fennel seed
• black olive
• garlic
• onion
• baking soda
• turkey sausage
• olive oil
• ziti pasta
• cheese blend
• mozzarella cheese
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 4-quart rectangular baking dish with nonstick spray. Combine mozzarella and Italian blend cheeses in a bowl and place in the refrigerator.
2. 2 Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 At the same time, heat 3 tablespoons oil in a Dutch oven over medium-high heat. Add sausage and break up into morsels. Sprinkle baking soda onto sausage, then add onion and garlic. Cook and stir, continuing to break up any clumps as it cooks, until browned and crumbly, 5 to 7 minutes. Pour off and discard any grease.
4. 4 Add pasta sauce, olives, fennel seeds, Italian seasoning, anchovy paste, black pepper, and red pepper flakes. Add up to 3 tablespoons more oil if desired, and continue stirring until mixture comes to a boil. Reduce heat and simmer, stirring regularly, until thickened, 5 to 10 minutes. Remove from the heat and stir in ziti.
5. 5 Spread 1/2 of the sauced ziti into the prepared baking dish and sprinkle 1/2 of the shredded cheese mixture evenly on top. Spoon or ladle the rest of the ziti evenly on top without disturbing the layers underneath; it's okay to have some ziti partially exposed as they will brown handsomely and deliciously as they bake. Sprinkle remaining shredded cheese mixture on top and sprinkle Parmesan across the surface.
6. 6 Bake, uncovered, in the preheated oven until bubbly, 20 to 25 minutes. Remove from the oven and let rest for 15 minutes before serving.

By Doug in Manhattan

Ingredients

• ✓ pasta sauce
• flat-leaf parsley
• parmesan cheese
• oregano
• cayenne pepper
• black pepper
• salt
• egg
• flat-leaf parsley
• bread crumb
• parmesan cheese
• oat
• garlic
• onion
• butter
• salt
• mushroom
• olive oil

Instructions

1. 1 Gather and prep all ingredients.
2. 2 Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
3. 3 Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
4. 4 Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into the mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. The mixture should hold together when pressed.
5. 5 Cover the bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
6. 6 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
7. 7 Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on the prepared baking sheet.
8. 8 Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
9. 9 Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.

By John Mitzewich