Type what you have

Ingredients

• ✓ black olive
• chicken breast
• cannellini bean
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
2. 2 Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.
3. 3 Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.

By rstinkham

Ingredients

• ✓ black olive
• portobello mushroom
• spaghetti sauce
• mozzarella cheese
• pepperoni sausage
• garlic

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
3. 3 Bake for an additional 20 minutes, or until cheese is melted and golden.

By KJONES27

Ingredients

• ✓ black olive
• spaghetti
• spaghetti sauce
• pepperoni
• mushroom
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a 7x11-inch baking dish.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Stir spaghetti sauce into pasta until coated; add 2 to 3 layers of pepperoni, olives, and mushrooms on top of spaghetti. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until heated through, about 20 minutes; uncover and sprinkle with mozzarella cheese. Return to oven and continue baking until cheese is melted, about 10 minutes.

By Susan Bradley

Ingredients

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

• ✓ black olive
• ground beef
• egg noodle
• mozzarella cheese
• spaghetti sauce
• pepperoni
• mushroom

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook ground beef in a skillet over medium heat until no longer pink, breaking into crumbles as it cooks, about 10 minutes.
3. 3 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 5 minutes; drain.
4. 4 Combine beef, noodles, 1/2 mozzarella cheese, spaghetti sauce, pepperoni, mushrooms, and black olives in a large bowl; transfer to a 9x13-inch baking dish. Top with remaining 1/2 mozzarella cheese. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until casserole is bubbling, 30 to 45 minutes.

By tburton1219

Ingredients

• ✓ black olive
• farfalle pasta
• cherry tomato
• mozzarella cheese
• olive oil
• basil
• oregano

Instructions

1. 1 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 cool to room temperature.
2. 2 Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.

By Buckwheat Queen

Ingredients

• ✓ black olive
• pizza crust
• pesto
• tomato
• green bell pepper
• red onion
• artichoke heart
• feta cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread pesto on pizza crust. Top with tomato, bell pepper, olives, red onion, artichoke hearts, and feta cheese.
3. 3 Bake in the preheated oven until cheese is melted and browned, 8 to 10 minutes.

By Shelly Williams

Ingredients

• ✓ black olive
• roasted red pepper
• mozzarella cheese
• tomato
• basil
• olive oil
• black pepper

Instructions

1. 1 Cut roasted red peppers into 16 large pieces; set aside.
2. 2 Place 1 tomato slice, 1 basil leaf, 1 mozzarella cheese slice, 1 roasted pepper piece, and 1 more basil leaf, starting at the edge of a serving platter. Continue arranging salad in same order, forming a spiral from outside to in, until all tomato slices, basil leaves, mozzarella slices, and roasted pepper pieces have been arranged; salad should end in center of platter.
3. 3 Drizzle salad with olive oil; sprinkle with black olives and black pepper.

By stronglive1

Ingredients

• ✓ black olive
• bread flour
• active dry yeast
• white sugar
• salt
• olive oil
• water
• cornmeal

Instructions

1. 1 In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
2. 2 Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
3. 3 Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
4. 4 While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
5. 5 Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
6. 6 Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

By MARBALET

Ingredients

• ✓ black olive
• chickpea
• artichoke heart
• green pea
• red onion
• farfalle pasta
• queso blanco cheese
• salad dressing
• black pepper

Instructions

1. 1 Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
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 but firm to the bite, about 12 minutes; drain.
3. 3 Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.

By ATB

Ingredients

• ✓ black olive
• olive oil
• onion
• garlic
• tomato
• parsley
• white wine
• cod

Instructions

1. 1 In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
2. 2 Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
3. 3 Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

By Allrecipes Member

Ingredients

• ✓ black olive
• ground beef
• zucchini
• spaghetti sauce
• parmesan cheese
• bread crumb
• garlic
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a large mixing bowl.
3. 3 Slice zucchini in half lengthwise, then use a spoon to scoop out the flesh, leaving a 1/2-inch-thick shell all around zucchini. Chop scooped-out zucchini flesh and add to beef in the mixing bowl.
4. 4 Stir spaghetti sauce, Parmesan cheese, bread crumbs, black olives, and garlic into beef-zucchini mixture until well combined. Lightly stuff both halves of zucchini with filling. Place filled zucchini halves into a baking dish; cover tightly with foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the baking dish from the oven; turn on the broiler and adjust an oven rack to within 6 inches of the broiler's heat source.
6. 6 Uncover the baking dish; sprinkle 1/2 cup shredded mozzarella cheese over each zucchini half. Broil until cheese is browned and bubbling, about 5 minutes.

By cookkassi

Ingredients

• ✓ black olive
• ground beef
• pepperoni sausage
• pizza sauce
• buttermilk biscuit dough
• onion
• mushroom
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place ground beef in a large, deep skillet. Cook and stir over medium-high heat until crumbly and evenly browned. Stir in pepperoni; cook and stir until browned.
3. 3 Drain excess fat. Stir in pizza sauce. Remove from heat and set aside.
4. 4 Cut each dough round into quarters and place in the bottom of the prepared baking dish.
5. 5 Spread meat mixture evenly over dough. Sprinkle with onion, olives, and mushrooms.
6. 6 Bake, uncovered, in the preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese
7. 7 Continue baking until cheese is melted, 5 to 10 minutes more. Let stand for 10 minutes before serving.

By NEUJERZE

Ingredients

• ✓ black olive
• pork loin
• salad dressing
• olive
• garlic
• onion
• pepperoncini pepper
• olive oil
• balsamic vinegar
• black pepper

Instructions

1. 1 Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours.
2. 2 For the relish, stir the black olives, green olives, garlic, onion, and peppers together in a bowl; stir in olive oil and balsamic vinegar. Cover and refrigerate until ready to use.
3. 3 When pork has finished marinating, preheat oven to 300 degrees F (150 degrees C).
4. 4 Slice the pork loin down the center lengthwise, cutting about 3/4 of the way through to the other side. Stuff full with the olive relish. Cover and bake in the preheated oven for about 2 hours, or until internal temperature has reached 145 degrees F (63 degrees C).

By BANZAI

Ingredients

• ✓ black olive
• eggplant
• egg
• parmesan cheese
• caper
• tomato sauce
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
3. 3 Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
4. 4 Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.
5. 5 Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.
6. 6 Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.

By SilviaG

Ingredients

• ✓ black olive
• flank steak
• olive oil
• mushroom
• prosciutto
• mortadella
• mozzarella cheese
• pepperoni sausage
• italian seasoning
• garlic powder
• steak seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rub the flank steak on both sides with olive oil. Sprinkle the mushrooms and olives over the steak, if using. Place a layer of prosciutto, then a layer of mortadella, mozzarella, and then pepperoni. Season with some of the Italian seasoning. Roll the steak up around the filling, and tie with butcher's string. Rub the outside of the roll with remaining Italian seasoning, garlic powder and steak seasoning.
3. 3 Heat a large cast iron skillet over high heat. Sear the roast over the entire outside. Then leave the roast in the skillet, and place the skillet in the oven.
4. 4 Roast for 1 hour in the preheated oven, or until the internal temperature reaches 160 degrees F (70 degrees C) when taken in the center of the roast. Let rest for 10 minutes before slicing and serving.

By NANCY73

Ingredients

• ✓ black olive
• olive oil
• onion
• garlic
• tomato
• caper
• red pepper flakes
• parsley
• red snapper
• lemon juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a medium skillet, heat olive oil. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté for 1 minute. Stir in tomatoes, capers, olives, pepper flakes, and parsley. Bring to a boil, then simmer for 10 minutes.
3. 3 Spread 1/2 cup sauce in an 11x7-inch baking dish. Arrange snapper fillets in a single layer over sauce. Drizzle fillets with lemon juice, then pour remaining sauce over top.
4. 4 Bake in the preheated oven for 15 minutes for 1/2-inch thick fillets, or 30 minutes for 1-inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

By Ro

Ingredients

• ✓ black olive
• spaghetti squash
• onion
• garlic
• tomato
• basil
• vegetable bouillon
• black pepper
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut-side down on the baking sheet.
3. 3 Bake squash in the preheated oven until a knife can be easily inserted, about 35 minutes. Remove from the oven and let cool.
4. 4 Grease a nonstick saucepan with cooking spray and place over medium heat. Sauté onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook until thickened, about 15 minutes.
5. 5 Remove squash strands with a fork, reserving shells. Layer each half with a spoonful of sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full or until all ingredients are used. Top with Parmesan cheese.
6. 6 Bake in the preheated oven until Parmesan cheese melts, about 20 minutes.

By Allrecipes Member

Ingredients

• ✓ black olive
• artichoke heart
• garlic
• olive oil
• sandwich roll
• roasted red pepper
• arugula
• spring mix
• hard salami
• provolone cheese
• pepperoncini pepper
• red onion

Instructions

1. 1 In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
2. 2 Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
3. 3 Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.

By Cynthia Feldman

Ingredients

• ✓ black olive
• farfalle pasta
• olive oil
• garlic
• red pepper flakes
• lemon juice
• pine nut
• sun-dried tomato
• feta cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

By Cathy Johnston

Ingredients

• ✓ black olive
• whole wheat bread
• olive oil
• red wine vinegar
• lemon juice
• parsley
• salt
• tomato
• red onion
• basil
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
2. 2 Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
3. 3 Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

By Cecilia Smith

Ingredients

• ✓ black olive
• olive oil
• spaghetti
• marinara sauce
• chicken breast
• onion
• pepperoni
• green pepper
• mushroom
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread olive oil on the bottom of a cast iron skillet or large baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
3. 3 Stir spaghetti, marinara sauce, diced chicken, onion, pepperoni, green pepper, mushroom pieces, and black olives together in a large bowl; transfer into the prepared cast iron skillet. Top with a layer of mozzarella cheese and sprinkle with Parmesan cheese.
4. 4 Bake in the preheated oven until casserole is bubbling, chicken is cooked through, and cheese topping is lightly browned, about 30 minutes.

By Tom Wyant

Ingredients

• ✓ black olive
• olive oil
• sun-dried tomato
• basil
• tomato
• chive
• black pepper
• salt
• red pepper flakes
• garlic
• farfalle pasta
• feta cheese

Instructions

1. 1 In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
2. 2 Cook pasta in a large pot of boiling water until al dente. Drain.
3. 3 Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

By Patti Rotman

Ingredients

• ✓ black olive
• broccoli
• cauliflower
• romanesco cauliflower
• lemon
• olive oil
• garlic
• oregano
• salt
• black pepper
• green olive
• pickled sweet pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
2. 2 Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
3. 3 Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
4. 4 Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
5. 5 Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

By linacavezza

Ingredients

• ✓ black olive
• basil
• tomato
• garlic
• olive oil
• salt
• black pepper
• chive
• sun-dried tomato
• red pepper flakes
• goat cheese
• farfalle pasta

Instructions

1. 1 In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
2. 2 Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
3. 3 In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
4. 4 Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

By Patti Rotman

Ingredients

• ✓ black olive
• chicken breast
• olive oil
• salt
• black pepper
• garlic powder
• onion powder
• oregano
• red pepper flakes
• sun-dried tomato
• oil
• hoagie roll

Instructions

1. 1 Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
2. 2 In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
3. 3 Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.

By Dave G

Ingredients

• ✓ black olive
• green olive
• olive oil
• caper
• red wine vinegar
• shallot
• garlic
• oregano
• salt
• black pepper
• genoa salami
• deli ham
• cream cheese
• cracker

Instructions

1. 1 Stir together green and black olives, olive oil, capers, red wine vinegar, shallot, garlic, oregano, salt, and pepper in a small bowl.
2. 2 Cut salami and deli ham so they fit onto crackers.
3. 3 Spread cream cheese on crackers; top each cracker with a piece of salami, a piece of ham, and a spoonful of olive salad.

By lutzflcat

Ingredients

• ✓ black olive
• vegetable oil
• eggplant
• celery
• onion
• green bell pepper
• tomato paste
• red wine vinegar
• caper
• sugar
• salt
• green olive
• pimento

Instructions

1. 1 Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
2. 2 Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
3. 3 Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
4. 4 Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
5. 5 Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.

By Rosemarie Yandoli-Smith

Ingredients

• ✓ black olive
• olive oil
• onion
• garlic
• tuna
• tomato
• basil
• oregano
• black pepper
• tomato puree
• angel hair pasta
• parmesan cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir in onion and garlic, and cook until tender. Mix in tuna and peeled tomatoes; cook until heated through. Mix in olives. Season with basil, oregano and pepper. Cook and stir 5 minutes. Stir in tomato puree. Cover, reduce heat to low and simmer 30 minutes, stirring occasionally.
2. 2 Bring a large pot of lightly salted water to a boil. Place angel hair pasta in pot and cook 4 minutes, or until al dente. Serve topped with the sauce and sprinkled with Parmesan cheese.

By AIRAMA

Ingredients

• ✓ black olive
• spaghetti
• onion
• green bell pepper
• ground beef
• spaghetti sauce
• cheddar cheese
• cream of mushroom soup
• mushroom
• oregano
• sugar
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
3. 3 Heat a large skillet over medium heat; cook and stir onion and bell pepper until tender, about 5 minutes. Transfer vegetables to a large bowl. Return skillet to stove top and increase heat to medium-high. Cook and stir ground beef in skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the same bowl as the vegetables.
4. 4 Stir spaghetti, spaghetti sauce, Cheddar cheese, cream of mushroom soup, mushrooms, olives, oregano, and sugar into beef mixture. Pour spaghetti mixture into prepared baking dish and sprinkle with mozzarella cheese and Parmesan cheese.
5. 5 Bake in preheated oven until bubbly and hot, about 45 minutes.

By Kates