Type what you have

Ingredients

• ✓ cheese blend
• cooking spray
• pizza dough
• butter
• bacon
• green bell pepper
• onion
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed 16-inch large pizza pan with cooking spray.
2. 2 Pat out pizza dough on the prepared pan and brush with 1 teaspoon melted butter.
3. 3 Bake in the preheated oven for 4 minutes and remove.
4. 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop.
5. 5 Melt 1 tablespoon butter in a skillet over medium-high heat. Add bell pepper and onion and stir-fry for 3 minutes. Add beaten eggs and scramble, stirring constantly, until eggs begin to set but are still slightly liquid on the sides, 2 to 3 minutes. Spoon evenly over the crust. Place chopped bacon evenly over the eggs. Top with Italian cheese evenly. Season with salt and pepper.
6. 6 Bake in the preheated oven until pizza bottom is browned and cheese is melted, 6 to 8 minutes. Let cool slightly, about 5 minutes. Slice and serve.

By Hapygrl

Ingredients

• ✓ cheese blend
• bacon
• green bell pepper
• onion
• garlic
• corned beef hash
• mushroom
• salt
• black pepper
• egg
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Sauté bacon, bell pepper, onion, and garlic in a large skillet over medium heat until bacon is cooked and onion is translucent, 8 to 10 minutes.
3. 3 Mix in corned beef hash and mushrooms. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.
4. 4 Meanwhile, whisk eggs and milk together in a small bowl. Once corned beef hash is near done, pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are cooked and no liquid remains, 3 to 5 minutes.
5. 5 Stir in cheese and serve.

By Allrecipes Member

Ingredients

• ✓ cheese blend
• pancetta
• onion
• red pepper
• egg
• italian seasoning
• salt
• mustard
• black pepper
• milk
• bread
• ricotta cheese

Instructions

1. 1 Grease a 9 x 13 (3 L) baking dish.
2. 2 In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
3. 3 Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
4. 4 Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
5. 5 Cover and refrigerate overnight.
6. 6 When ready to serve, preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.

By Egg Farmers of Ontario

Ingredients

• ✓ cheese blend
• cream of mushroom soup
• ham
• russet potato
• onion
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about 1/2 of the ham slices, 1/3 of the potato slices, 1/2 of the onion slices, and 1/3 of the Italian cheese blend atop mushroom soup.
3. 3 Layer about 1/2 of the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over potatoes.
4. 4 Finish layering with remaining ham slices, remaining onion slices, about 1/2 of the remaining cheese, and remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese on top. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 1 hour. Remove foil and continue baking for another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

By Barbara Burns

Ingredients

• ✓ cheese blend
• marinara sauce
• flatbread
• spinach
• pineapple
• green bell pepper
• black olive
• ham steak
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread marinara sauce on the entire surface of the flatbread. Evenly distribute spinach over marinara sauce, followed by pineapple, bell pepper, olives, ham, and green onions. Sprinkle cheese on top.
3. 3 Bake in the preheated oven until crust is crispy and cheese has melted, 10 to 15 minutes.

By CookingWithShelia

Ingredients

• ✓ cheese blend
• butter
• parsley
• olive oil
• garlic
• bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine butter, parsley, olive oil, and garlic in a bowl.
3. 3 Slice loaf on the diagonal, about every 2 inches, starting on top of loaf to the bottom without cutting all the way through. Repeat on the opposite diagonal to create cube-shaped sections still attached to the bottom crust.
4. 4 Spread butter mixture carefully between bread sections; followed by cheese. Wrap loaf in aluminum foil.
5. 5 Bake in the preheated oven 15 minutes. Unwrap loaf; continue baking until cheese melted, about 10 minutes more.

By Beth Goldsmith

Ingredients

• ✓ cheese blend
• pork sausage
• ricotta cheese
• green onion
• sun-dried tomato
• portobello mushroom
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
2. 2 Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
3. 3 Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
4. 4 Bake 10-12 minutes or until mushrooms are tender.

By JimmyDean

Ingredients

• ✓ cheese blend
• cauliflower
• parsley
• egg
• garlic
• salt
• black pepper

Instructions

1. 1 Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
4. 4 Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated.
5. 5 Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
6. 6 Bake in the preheated oven until lightly browned, about 15 minutes.

By Alli Shircliff

Ingredients

• ✓ cheese blend
• aluminum foil
• cornmeal
• pizza dough
• whole wheat sesame dough
• pizza sauce
• red pepper
• turkey sausage
• mushroom
• parmesan cheese
• basil

Instructions

1. 1 Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with cornmeal.
2. 2 Divide Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions. Cover and let rest for 10 minutes.
3. 3 Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
4. 4 Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
5. 5 Grilling: Line grill rack with Reynolds Wrap® Heavy Duty Aluminum Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Top pizzas as directed above. Return assembled pizzas to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.

By Reynolds KitchensR

Ingredients

• ✓ cheese blend
• bread crumb
• parmesan cheese
• olive oil
• penne pasta
• chicken
• baby spinach
• tomato
• alfredo sauce
• pesto sauce
• milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. 3 Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
4. 4 Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

By Lindalou

Ingredients

• ✓ cheese blend
• olive oil
• onion
• mushroom
• salt
• black pepper
• artichoke heart
• cream cheese
• sour cream
• parmesan cheese
• garlic salt

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
3. 3 Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

By ChicagoCookie84-Anita

Ingredients

• ✓ cheese blend
• cooking spray
• mozzarella cheese
• basil
• black pepper
• italian seasoning
• pizza sauce
• sun-dried tomato pesto
• sweet roll
• pepperoni
• butter
• parmesan cheese
• garlic powder

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment, and place a cooling rack on baking sheet. Spray rack with cooking spray.
2. 2 Stir mozzarella, Italian cheese blend, basil, pepper, and 1 ½ teaspoons of the Italian seasoning together in a small bowl until combined. Set aside.
3. 3 Stir pizza sauce and pesto together in another small bowl. Set aside.
4. 4 Without separating the individual rolls, cut the entire slab of rolls in half horizontally using a serrated knife. Place bottom layer of rolls on the prepared baking sheet. Set top layer of rolls aside.
5. 5 Sprinkle bottom layer of rolls evenly with half of the cheese mixture; top evenly with half of pepperoni and half of the sauce. Repeat layers once.
6. 6 Bake in the preheated oven until cheese melts, about 15 minutes.
7. 7 Meanwhile, combine butter, Parmesan, garlic powder, and remaining 1/2 teaspoon Italian seasoning in a small saucepan; cook over medium, stirring occasionally, until butter melts, 1 to 2 minutes. Set aside.
8. 8 Remove rolls from oven, and add top layer of rolls; brush top of rolls evenly with butter mixture. Return to preheated oven, and bake until rolls are golden brown and crisp, about 5 minutes.
9. 9 Separate the rolls, and serve immediately.
10. 10 Enjoy! Recipe developed by Laura Kanya

By Keaton Larson

Ingredients

• ✓ cheese blend
• olive oil
• roma tomato
• carrot
• onion
• red bell pepper
• zucchini
• garlic
• italian seasoning
• salt
• red pepper flakes
• cavatappi pasta

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread out tomatoes, carrots, onion, bell pepper, zucchini, and garlic on a baking sheet and drizzle with olive oil. Sprinkle with Italian seasoning, salt, and crushed red pepper.
3. 3 Roast in the preheated oven until vegetables are soft, 30 to 35 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain pasta, reserving about 1/2 cup pasta water.
5. 5 Transfer cooked vegetables to a high-speed blender (such as a Vitamix®)
6. 6 Blend on high until vegetables are smooth, 30 to 45 seconds. Thin vegetable puree with reserved pasta water if desired.
7. 7 Toss pasta with vegetable sauce. Sprinkle with cheese and serve immediately.

By thedailygourmet

Ingredients

• ✓ cheese blend
• olive oil
• mini sweet pepper
• onion
• ground sirloin
• garlic
• italian seasoning
• tomato sauce
• water
• cherry pepper hoagie spread
• kosher salt
• white rice
• basil
• flat-leaf parsley

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add peppers and onion; cook, stirring occasionally, until softened, about 4 minutes. Add beef and cook, stirring to crumble, until lightly browned, about 5 minutes. Season with garlic and Italian seasoning and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomato sauce, water, hoagie spread, and salt.
2. 2 Bring to a boil over medium-high heat. Stir in rice until coated evenly with sauce. Cover, reduce heat to medium to maintain a simmer, and cook until rice and vegetables are tender, about 8 minutes, stirring once halfway through to prevent sticking.
3. 3 Uncover, remove from heat, and sprinkle with shredded cheese. Re-cover and let sit until cheese melts, 1 to 2 minutes. Serve hot sprinkled with basil or parsley. Recipe developed by Julia Levy

By Ita Mac Airt

Ingredients

• ✓ cheese blend
• pasta shell
• chicken breast
• kosher salt
• black pepper
• olive oil
• ricotta cheese
• flat-leaf parsley
• heavy cream
• heavy cream
• butter
• garlic
• italian seasoning
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of salted water to a boil over medium-high heat; cook the pasta shells according to package directions for al dente, 9 to 11 minutes. Drain and run under cold water until cool enough to touch. Set aside.
3. 3 Season chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet over medium heat. Add chicken; cook until browned and a thermometer inserted into the thickest portion of the chicken breast registers 165 degrees F (74 degrees C), about 18 minutes, turning halfway through. Remove from heat and transfer chicken from skillet to a cutting board.
4. 4 Shred chicken using 2 forks and set aside.
5. 5 Stir together ricotta, 1 1/2 cup Italian blend cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, chicken, and 2 tablespoons cream in a medium bowl. Set aside.
6. 6 Combine 2 cups cream and butter in a deep, large skillet. Bring to a simmer over medium heat and cook for 2 minutes, stirring occasionally. Whisk in garlic, Italian seasoning, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 1 more minute.
7. 7 Add 2 cups Parmesan cheese and whisk until melted. Set sauce aside.
8. 8 Add 1 cup sauce to the bottom of a 9x13-inch baking dish.
9. 9 Using a spoon, fill each of the jumbo shells generously with the chicken-ricotta mixture. Lay them seam side up in the baking dish.
10. 10 Pour the remaining sauce all over the top of the jumbo shells. Sprinkle with remaining 1/2 cup Italian blend cheese and 1/2 cup Parmesan cheese.
11. 11 Bake in the preheated oven until bubbly and golden, 20 to 25 minutes. Garnish with more parsley if desired and serve.

By Britney Alston

Ingredients

• ✓ cheese blend
• butter
• sorghum flour
• chicken broth
• almond milk
• heavy cream
• red pepper flake
• garlic
• onion powder
• salt
• black pepper
• broccoli
• mexican cheese blend
• cheddar cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in flour; cook until golden, about 2 minutes. Add chicken broth, almond milk, and cream; cook and stir for 2 minutes.
2. 2 Stir in red pepper flakes, garlic, onion powder, salt, and pepper. Increase heat and bring to a boil, stirring constantly. Reduce heat to low and cook for 3 minutes. Add Mexican, Italian, and Cheddar cheeses. Cook and stir until melted, 2 to 5 minutes.
3. 3 Turn heat to high, add broccoli, and bring to a boil. Reduce heat to medium and cook for 5 minutes. Increase heat to high again, and cook until broccoli is tender but not mushy, 2 to 3 minutes.

By risaris

Ingredients

• ✓ cheese blend
• vegetable oil
• halibut
• salt
• black pepper
• egg
• mayonnaise
• onion
• lemon juice
• panko bread crumb
• worcestershire sauce
• garlic powder
• mustard
• seafood seasoning
• panko bread crumb

Instructions

1. 1 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks.
2. 2 Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut, adding more mayonnaise if the mixture seems dry.
3. 3 Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat.
4. 4 Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.

By Lori L Dixon

Ingredients

• ✓ cheese blend
• turkey sausage
• olive oil
• onion
• garlic
• tomato
• spinach
• cremini mushroom
• basil
• salt
• black pepper
• heavy cream
• milk
• all-purpose flour
• cheese-filled tortellini

Instructions

1. 1 Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
2. 2 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
3. 3 Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
4. 4 While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.

By Gary Long

Ingredients

• ✓ cheese blend
• macaroni and cheese mix
• butter
• milk
• cheddar cheese
• pimento cheese spread
• peanut oil
• bread crumb
• paprika
• chili powder
• black pepper
• white sugar
• salt
• cayenne pepper
• egg
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in macaroni, and return to a boil. Cook, uncovered, stirring occasionally until macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in butter, 1/4 cup milk, and cheese packet from the macaroni and cheese package.
3. 3 While macaroni is still hot, stir in Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted.
4. 4 Place the macaroni and cheese mixture into a container and refrigerate until firm, about 4 hours.
5. 5 Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
6. 6 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Make a breading station: Whisk bread crumbs with paprika, chili powder, black pepper, sugar, salt, and cayenne in a shallow dish; set aside. Beat eggs with 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in egg mixture, and then dredge in breading.
7. 7 Fry the mac balls in hot oil in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

By erinrhodes813

Ingredients

• ✓ cheese blend
• asiago cheese
• garlic naan bread
• shrimp
• garlic
• parmesan cheese
• heavy cream
• butter
• black pepper
• salt
• olive oil
• cauliflower
• broccoli floret
• zucchini
• mushroom
• red bell pepper
• onion
• aluminum foil
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line 3 baking sheets with aluminum foil and spray lightly with cooking spray.
2. 2 Combine onion, bell pepper, mushrooms, zucchini, broccoli, and cauliflower in a medium bowl. Drizzle with 1 tablespoon olive oil, salt, and pepper and mix to combine. Place on 1 of the prepared baking sheets.
3. 3 Bake in the preheated oven until vegetables are tender, about 15 minutes. Remove vegetables and set aside. Lower oven to 400 degrees F (200 degrees C).
4. 4 Meanwhile, melt butter in a saucepan over medium-low heat. Add heavy cream and Parmesan cheese; cook and stir until sauce is smooth and starts to thicken, about 10 minutes.
5. 5 At the same time, heat remaining 1 tablespoon oil in a skillet over medium heat; stir in garlic and cook until browned, 1 to 2 minutes. Pat shrimp with paper towels to remove any moisture and add them to the skillet. Increase heat to medium-high and cook until shrimp are pink, 3 to 4 minutes.
6. 6 Place 2 naans on each of the 2 remaining foil-lined baking sheets. Lightly spray tops of naans with cooking spray. Spoon some Parmesan-cream sauce on each naan, spreading it all the way to the edge. Arrange cooked vegetables on top of the sauce, followed by the cooked shrimp. Spoon the remaining sauce over shrimp and top with shredded Italian and Asiago cheeses.
7. 7 Bake naan pizzas until cheese is melted and naans are starting to get crispy at the bottom, 10 to 15 minutes.

By mkuhlka

Ingredients

• ✓ cheese blend
• garlic
• basil
• oregano
• parmesan cheese
• bread crumb
• chicken breast
• egg
• spaghetti sauce
• italian cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.
3. 3 Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.

By CSLUSH

Ingredients

• ✓ cheese blend
• ziti pasta
• hot sausage
• spaghetti sauce
• alfredo sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a boil. Stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 12 minutes. Drain well.
3. 3 While the pasta is cooking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the pasta, spaghetti sauce, and Alfredo sauce. Transfer the mixture into a large baking dish, and top with the Italian cheese blend.
4. 4 Bake in the preheated oven until the sauce is bubbly and the cheese is melted, about 15 minutes.

By Chevy Brodersen

Ingredients

• ✓ cheese blend
• fusilli pasta
• ground beef
• green bell pepper
• onion
• tomato sauce
• pepperoni sausage

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 In a skillet over medium heat, brown the ground beef until no pink shows; drain.
4. 4 Combine in a 9x13 inch casserole dish: pasta, ground beef, bell pepper, onion, tomato sauce and pepperoni; blend well. Top with shredded cheese.
5. 5 Bake for 30 to 35 minutes or until cheese is melted and casserole is heated through.

By Macy

Ingredients

• ✓ cheese blend
• butter
• parmesan cheese
• garlic powder
• puff pastry
• pasta sauce
• mushroom
• bacon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Gather all of your ingredients and a cookie sheet; you'll have to work quickly once the puff pastry is out of the fridge.
2. 2 Melt butter in a microwave-safe bowl; stir in Parmesan cheese and garlic powder.
3. 3 Remove 1 sheet puff pastry from fridge. Keep the other sheet chilled. Very gently unfold the sheet onto your work surface. Press pastry back together if it cracks. Slice into 6 squares and place them 1 1/2 to 2 inches apart on the cookie sheet. Brush the edges of each square with some of the garlic butter. Add a spoonful of sauce to the center of each square. Top with some Italian cheese, mushrooms, and bacon.
4. 4 Bake in the preheated oven until puffed and golden, about 15 minutes.
5. 5 In the meantime, repeat slicing, brushing, and topping the second sheet of puff pastry. Bake second batch for 15 minutes.

By AddiesMom6

Ingredients

• ✓ cheese blend
• shallot
• olive oil
• sweet sausage
• gnocchi
• butter
• milk
• basil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.
3. 3 Arrange sausages atop shallot mixture.
4. 4 Bake in the preheated oven until the sausage is no longer pink in the center, turning sausages occasionally to brown evenly, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
5. 5 Transfer sausages to a platter; cover and set aside.
6. 6 Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.
7. 7 Gradually stir in about 3/4 of the Italian cheese blend until melted; reserve the remaining cheese for topping. Remove cheese sauce from heat, stirring occasionally to keep sauce smooth.
8. 8 Bring a large pot of lightly salted water to a rolling boil. Cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain.
9. 9 Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ cheese blend
• bread
• olive oil
• garlic salt
• tomato

Instructions

1. 1 Preheat your oven's broiler.
2. 2 Arrange the slices of bread in a single layer on a baking sheet. Mix together the olive oil and garlic powder in a cup or small bowl. Brush onto the slices of bread. Cover each piece of bread with tomato slices, then sprinkle with as much cheese as you like. Drizzle just a bit of the olive oil over the cheese.
3. 3 Broil for 3 to 5 minutes, until cheese is melted and bread is toasted. Make sure you keep an eye on it - it doesn't take long!

By KCANDDAVID

Ingredients

• ✓ cheese blend
• cooking spray
• egg
• milk
• butter
• tapioca starch
• self-rising flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.
2. 2 Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for 2 minutes on a lightly floured surface, then roll into golf ball-sized pieces and place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By ARTHROPOD

Ingredients

• ✓ cheese blend
• bacon
• onion
• garlic
• green bean
• water
• balsamic vinegar
• salt
• black pepper
• bread crumb

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until some of the fat renders into the pan, about 5 minutes. Stir onion and garlic into the bacon and continue cooking until the bacon is crisp and the onion is translucent, about 5 minutes more.
2. 2 Stir green beans, water, vinegar, salt, and pepper into the bacon; cook at a simmer until the liquid is mostly evaporated, 10 to 12 minutes. Top with bread crumbs and cheese; stir gently.

By Barbara

Ingredients

• ✓ cheese blend
• vegetable oil
• mild sausage
• white button mushroom
• italian seasoning
• rice sides herb and butter
• pea
• romaine lettuce
• grape tomato
• cherry tomato

Instructions

1. 1 Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
2. 2 Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
3. 3 Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
4. 4 Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.

By Kristin Price

Ingredients

• ✓ cheese blend
• penne rigate
• olive oil
• shrimp
• green bell pepper
• baby bella mushroom
• alfredo sauce
• tomato
• parmesan cheese
• sun-dried tomato pesto
• bread crumb

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 penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
3. 3 Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
4. 4 Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
5. 5 Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
6. 6 Bake in the preheated oven until bubbling, 25 to 30 minutes.

By Erin Schroeder