Type what you have

Ingredients

• ✓ milk
• egg
• all-purpose flour

Instructions

1. 1 Beat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.

By Carol

Ingredients

• ✓ milk
• egg
• salt
• all-purpose flour

Instructions

1. 1 Gather the ingredients.
2. 2 Combine egg, milk, and salt in a bowl. Add sifted flour and stir until a dough forms, adding more flour as needed, a little at a time, for the dough to come together. Separate into two balls.
3. 3 Sprinkle a work surface with flour and roll out each piece of dough as thin as you like. Let rolled dough rest for 20 minutes.
4. 4 Cut into strips and spread to dry, dusting with a bit of flour so the noodles don't stick together. Let dry for approximately 2 hours.
5. 5 Cook noodles in boiling salted water, or hot soup, until tender, about 10 minutes.

By Sandy

Ingredients

• ✓ milk
• chicken stock
• cornmeal
• parmesan cheese
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Bring milk and chicken stock to a rolling boil in a large pot over medium-high heat. Gradually whisk in cornmeal, making sure there are no lumps. Reduce the heat to low and simmer, stirring constantly, until thick, about 5 minutes. Remove from the heat and stir in Parmesan cheese.
3. 3 Pour polenta into the prepared baking dish and spread spaghetti sauce over top.
4. 4 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By Jacquita

Ingredients

• ✓ milk
• penne pasta
• sausage
• pesto sauce mix
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta.
3. 3 Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.

By BaughHumbug

Ingredients

• ✓ milk
• all-purpose flour
• baking powder
• salt
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms.
3. 3 Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball; cover with an inverted bowl and let sit for 10 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Roll dough into a 12-inch circle on a baking sheet.
5. 5 Bake the crust in the preheated oven for 8 minutes.
6. 6 Add your favorite toppings and bake until the crust is golden brown, about 10 to 15 minutes more. Enjoy!

By Missy

Ingredients

• ✓ milk
• bread crumb
• egg
• parmesan cheese
• onion
• turkey sausage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine bread crumbs, egg, Parmesan cheese, milk, and onion in a large bowl. Add sausage to bread crumb mixture; mix well. Shape into 20 meatballs and place them on a shallow baking pan.
3. 3 Bake in the preheated oven until meatballs are cooked through, about 20 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (72 degrees C).

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ milk
• butter
• margarine
• all-purpose flour
• chicken bouillon
• water
• white pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter and margarine in a saucepan over medium-low heat.
3. 3 Add flour and crumbled bouillon; stir until well blended, 1 to 2 minutes.
4. 4 Continue to cook and stir until thickened and lightly browned, about 5 minutes.
5. 5 Increase the heat to medium and whisk in water until smooth.
6. 6 Stir in milk; cook and stir until hot and thickened, 2 to 3 more minutes.
7. 7 Season with white pepper.

By KEIRISTY

Ingredients

• ✓ milk
• butter
• salt
• semolina flour
• egg yolk
• grana padano cheese
• gruyere cheese
• pancetta bacon
• nutmeg

Instructions

1. 1 Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
2. 2 Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
4. 4 Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
5. 5 Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
6. 6 Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.

By clara

Ingredients

• ✓ milk
• kosher salt
• semolina flour
• parmigiano-reggiano cheese
• egg yolk
• butter
• butter
• cayenne pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Line a rimmed baking sheet pan with plastic wrap.
2. 2 Combine milk and salt in a saucepan over medium-high heat; bring to almost a simmer. As soon as bubbles start to break the surface, gradually whisk in semolina until mixture thickens, about 20 seconds. Reduce the heat to medium-low and continue stirring with a wooden spoon until very thick, 7 to 10 minutes.
3. 3 Remove from the heat. Add 1 cup Parmigiano-Reggiano cheese, egg yolks, and cold butter; stir quickly to prevent yolks from cooking.
4. 4 Transfer mixture to the prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Grease a round, shallow baking dish.
6. 6 Cut out circles of semolina dough with a 2 3/4-inch diameter cookie cutter. Use damp hands to gather and flatten any dough scraps. Press scraps between plastic wrap and cut as many more circles as possible.
7. 7 Arrange gnocchi in a circular, overlapping pattern in the prepared baking dish. Drizzle melted butter over top and spread evenly with a brush. Sprinkle with cayenne pepper and cover with remaining Parmigiano-Reggiano cheese.
8. 8 Bake in the preheated oven until golden brown, about 25 minutes.

By John Mitzewich

Ingredients

• ✓ milk
• egg
• bread crumb
• parmesan cheese
• parsley
• olive oil
• garlic
• pork chop

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (160 degrees C).
2. 2 Beat eggs and milk together in a shallow dish. Mix bread crumbs, Parmesan cheese, and parsley together in a second shallow dish.
3. 3 Heat oil in a large, oven-proof skillet over medium heat. Stir in garlic and cook until just golden brown to flavor the oil. Remove garlic with a slotted spoon and reserve for another use.
4. 4 Dip each pork chop into egg mixture, then bread crumb mixture until well coated.
5. 5 Place pork chops in the skillet and cook until golden and crisp, about 5 minutes on each side.
6. 6 Transfer the skillet into the preheated oven and bake chops until cooked through, about 20 to 25 minutes. A meat thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).

By ELISAW

Ingredients

• ✓ milk
• egg
• bread crumb
• ground beef
• onion
• parsley
• garlic
• cooking spray
• tomato sauce

Instructions

1. 1 Beat milk and egg together in a large bowl. Mix in bread crumbs until a paste forms. Add ground beef, onion, parsley, and garlic; mix with your hands until just combined.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
3. 3 Scoop meat mixture using an ice cream scoop; roll into balls with dampened hands. Place meatballs on the prepared baking sheet
4. 4 Bake in the preheated oven until meatballs are no longer pink in centers and an instant-read thermometer inserted into centers reads at least 160 degrees F (70 degrees C), about 30 minutes.
5. 5 Meanwhile, heat tomato sauce in a saucepan over medium heat.
6. 6 Add baked meatballs to sauce; simmer, uncovered, for 30 minutes.

By gobomel

Ingredients

• ✓ milk
• linguine
• broccoli
• butter
• chicken breast
• cream of mushroom soup
• parmesan cheese
• black pepper

Instructions

1. 1 Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
2. 2 Heat butter in skillet. Cook chicken until browned, stirring often.
3. 3 Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

By Campbell's Kitchen

Ingredients

• ✓ milk
• water
• sugar
• active dry yeast
• bread flour
• salt
• mozzarella cheese
• basil

Instructions

1. 1 Mix warm water and sugar together in a large mixing bowl until sugar has dissolved; sprinkle yeast over surface of water. Let stand until yeast softens and begins to form a creamy layer on the surface. Stir yeast into water. Stir in 1 cup flour and salt until a loose dough forms. Stir in 1 cup more flour; mix in mozzarella cheese, milk, and basil. Stir in remaining 2 cups flour, 1/2 cup at a time.
2. 2 Turn dough out onto a well-floured surface and knead until thoroughly mixed, but still sticky, 5 to 8 minutes. Adding flour to dough, while kneading, if necessary. Form dough into a ball. Place into an oiled bowl and turn to coat. Cover with a cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Punch down dough with your fist, pressing firmly on the dough to deflate the large bubbles; turn onto a well-floured surface. Knead dough just long enough to eliminate remaining bubbles in dough, about 1 minute. Cut dough into 2 equal pieces; form each into a round ball. Coat a baking sheet with nonstick cooking spray; place dough balls on the prepared baking sheet. Slash an X into top of each loaf using a sharp knife. Cover loaves with a towel; let rise in a warm place until doubled in volume, about 25 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Bake in the preheated oven until browned, about 25 minutes. Cut each loaf into 8 wedges to serve.

By Soups On

Ingredients

• ✓ milk
• butter
• garlic
• flour
• heavy cream
• parmesan cheese
• fontina cheese
• salt

Instructions

1. 1 Melt butter in a large pot over medium heat. Stir in garlic and flour; cook and stir until garlic is fragrant but not brown, about 1 minute.
2. 2 Whisk in heavy cream and milk until mixture is hot and slightly thickened, about 10 minutes. Gradually stir in Parmesan cheese and fontina cheese. Season with salt and pepper.
3. 3 Continue to simmer until cheese melts and sauce thickens, stirring often, 20 to 30 more minutes.

By Crystal R Ward

Ingredients

• ✓ milk
• garlic
• olive oil
• baking potato
• parmesan cheese
• butter
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
3. 3 Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
4. 4 Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

By Jackie

Ingredients

• ✓ milk
• butter
• all-purpose flour
• salt
• white pepper
• pasta
• egg yolk
• nutmeg
• garlic chicken sausage

Instructions

1. 1 Melt butter in a small saucepan over medium-low heat; whisk flour into the melted butter until dissolved, 5 to 10 minutes. Season with salt and white pepper. Pour milk into the flour mixture; cook and stir until sauce is smooth and thickened, 10 to 15 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and transfer to a serving bowl.
3. 3 Remove sauce from heat and stir in egg yolks and nutmeg until well incorporated. Pour sauce over pasta; toss to coat.
4. 4 Cook and stir sausage in a skillet over medium heat until browned and cooked through, 5 to 10 minutes. Stir sausage into pasta; season with salt and white pepper.

By Manda

Ingredients

• ✓ milk
• fettuccine
• spaghetti
• broccoli floret
• italian dressing
• chicken breast
• cream cheese
• parmesan cheese
• basil

Instructions

1. 1 Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
2. 2 Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and cook until no longer pink in the center, stirring occasionally, about 5 to 7 minutes.
3. 3 Stir in milk, cream cheese, Parmesan cheese, and basil. Bring to a boil, stirring constantly. Cook until sauce is well blended and heated through, about 1 to 2 minutes.
4. 4 Add chicken mixture to pasta mixture; mix lightly.

By Philadelphia

Ingredients

• ✓ milk
• lasagna noodle
• margarine
• garlic
• all-purpose flour
• thyme
• asparagus
• ham
• mozzarella cheese

Instructions

1. 1 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, 8 to 10 minutes. Drain. Cut noodles in half crosswise.
2. 2 Meanwhile, melt margarine in a large skillet over medium heat. Add garlic; cook until just fragrant. Stir in flour until no lumps remain; gradually stir in milk. Season with thyme; simmer until thick. Remove sauce from heat.
3. 3 Grease a 9x9-inch microwave-safe glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella in the prepared baking dish; repeat layers twice more, starting each layer with noodles and finishing with mozzarella.
4. 4 Cover the dish with a microwave-safe lid or plastic wrap; microwave on high until cheese is melted and bubbly, 9 to 10 minutes (time may vary depending on your microwave). Set aside before serving, 5 to 10 minutes.

By Wendy Hansen

Ingredients

• ✓ milk
• butter
• portobello mushroom
• cream cheese
• butter
• parmesan cheese
• basil
• garlic
• white pepper

Instructions

1. 1 Heat 2 tablespoons butter in a skillet over medium heat. Stir in mushrooms; cook and stir until softened, about 5 minutes. Set aside.
2. 2 Melt cream cheese and 1/2 cup butter in a saucepan, stirring occasionally, over medium heat. Stir in milk and Parmesan cheese until smooth.
3. 3 Add basil, garlic, and white pepper. Simmer until flavors blend, about 5 minutes; stir in mushrooms.

By Mommy bakes

Ingredients

• ✓ milk
• egg noodle
• ground beef
• onion
• green bell pepper
• garlic
• pizza sauce
• pepperoni sausage
• mozzarella cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a boil. Cook egg noodles in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat a medium skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain excess fat from the skillet. Stir in cooked egg noodles, pizza sauce, pepperoni, and milk until well combined. Pour mixture into a 2-quart casserole dish.
4. 4 Bake in the preheated oven for 20 minutes. Sprinkle with cheese and continue baking until cheese is melted, 5 to 10 more minutes.

By Melissa

Ingredients

• ✓ milk
• cheese tortellini
• butter
• onion
• spinach
• cream cheese
• mushroom
• parmesan cheese
• cherry tomato

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain.
2. 2 While the tortellini is cooking, melt butter in a large skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Mix in spinach, cream cheese, mushrooms, Parmesan, and milk; stir to combine and cook until cream cheese is melted and mushrooms are soft, about 5 minutes.
3. 3 Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.

By JENNIFERVAN77

Ingredients

• ✓ milk
• fettuccine pasta
• butter
• flour
• parmesan cheese
• salmon
• spinach
• caper
• sun-dried tomato
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2. 2 In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3. 3 Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

By Shane Roberts

Ingredients

• ✓ milk
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• parsley
• egg
• ground beef
• spaghetti sauce
• water
• lasagna noodle

Instructions

1. 1 Combine ricotta cheese, 1 ½ cups mozzarella cheese, 2 tablespoons Parmesan cheese, parsley, and egg in a bowl; set aside.
2. 2 Brown meat in a large skillet; drain. Stir in spaghetti sauce and water.
3. 3 Spoon 1 cup meat sauce into a slow cooker; top with ½ noodles (broken to fit) and ½ ricotta mixture. Add 2 cups meat sauce; top with remaining ½ noodles (broken to fit), remaining ½ ricotta mixture, and remaining meat sauce. Cover slow cooker with lid.
4. 4 Cook on Low until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining mozzarella cheese and remaining Parmesan cheese; let stand, covered, until melted, about 10 minutes.

By Kraft

Ingredients

• ✓ milk
• potato
• olive oil
• black pepper
• onion
• garlic
• chicken broth
• water
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
3. 3 In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
4. 4 Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.

By KATMAC

Ingredients

• ✓ milk
• ground beef
• turkey sausage
• egg
• green bell pepper
• onion
• hot wheat cereal
• worcestershire sauce
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Chop sausage finely. In a large bowl combine beef, sausage, egg beat, bell pepper, onion, cereal, milk, Worcestershire sauce, salt and pepper. Mix together and press into a loaf pan.
3. 3 Bake in the preheated oven for 1 hour, or until cooked through. Drain grease from loaf pan periodically during baking. Let stand 10 minutes before serving.

By D DETMANN

Ingredients

• ✓ milk
• eggplant
• sea salt
• egg
• bread crumb
• olive oil
• marinara sauce
• basil
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Line a plate with a paper towel; place 2 to 3 eggplant slices in a single layer onto the prepared plate. Sprinkle eggplant with sea salt; top with a paper towel. Repeat layering, salting, paper toweling with remaining eggplant. Place 2 paper towels on top layer; place a plate on top. Place a heavy book or canned food onto plate to squeeze out moisture for 20 minutes to 2 hours. Rinse eggplant slices; pat dry.
2. 2 Beat eggs and milk together in a shallow bowl. Place bread crumbs into a separate shallow bowl. Dip eggplant slices into egg mixture. Lift up so excess egg drips back into the bowl. Gently press into bread crumbs to coat both sides. Place breaded eggplant, unstacked, onto a plate. Repeat with remaining eggplant.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
4. 4 Heat olive oil in a large skillet over medium-high heat. Lower eggplant slices carefully into the hot oil in small batches; fry until golden brown, 1 to 2 minutes per side. Drain on paper towels. Repeat with remaining eggplant slices.
5. 5 Pour about ¼ cup marinara sauce into bottom of the prepared baking dish; cover with 1 layer fried eggplant slices. Scatter basil and a few slices smoked mozzarella cheese over eggplant; repeat layers, ending with sauce. Sprinkle Parmesan cheese on top.
6. 6 Bake in the preheated oven until heated through and cheese has melted, about 15 minutes. Serve immediately.

By lindseytr0n

Ingredients

• ✓ milk
• bread crumb
• egg
• romano cheese
• garlic
• parsley
• anchovy paste
• salt
• ground beef
• turkey sausage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil.
2. 2 Combine bread crumbs, eggs, Romano cheese, garlic, parsley, anchovy paste, and salt in a large bowl. Mix until eggs are well beaten. Add ground beef and sausage; mix to combine. Add milk and stir until mixture comes together.
3. 3 Scoop out and roll together 2 tablespoons of mixture per meatball. Place meatballs very close together on the prepared pan.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into a meatball reads 160 degrees F (71 degrees C), 25 to 30 minutes.

By Jennifer DeMent

Ingredients

• ✓ milk
• vegetable oil
• all-purpose flour
• parmesan cheese
• black pepper
• spinach
• mozzarella cheese
• ricotta cheese
• lasagna noodle
• salmon
• aluminum foil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
4. 4 Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.

By Cici Zeits

Ingredients

• ✓ milk
• cooking spray
• spaghetti
• mozzarella cheese
• egg
• salt
• garlic salt
• spaghetti sauce
• oregano
• basil
• pepperoni sausage

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
4. 4 Mix 1/2 cup mozzarella, milk, egg, salt, and garlic salt together in a large bowl.
5. 5 Add drained spaghetti and mix until well combined. Spread mixture into the prepared baking dish. Bake in the preheated oven for 15 minutes. Remove from the oven and reduce the temperature to 350 degrees F (175 degrees C).
6. 6 Spread spaghetti sauce over noodle mixture. Sprinkle with oregano and basil, then top with remaining 1 1/2 cups mozzarella. Arrange pepperoni over cheese.
7. 7 Return to the oven and bake until cheese is bubbly and beginning to brown, about 30 minutes. Let stand for 5 minutes before cutting.

By Kathy

Ingredients

• ✓ milk
• corn
• olive oil
• garlic
• yellow onion
• water
• cornmeal
• salt
• pepper
• sage
• parmesan cheese

Instructions

1. 1 Grill corn in the husks, or roast in the oven; cut kernels from cob.
2. 2 In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
3. 3 Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
4. 4 When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

By JOE ZARANSKI