Type what you have

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
• 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
• olive oil
• zucchini
• red pepper flakes
• garlic salt
• onion salt
• romano cheese
• tomato sauce

Instructions

1. 1 Heat enough olive oil to coat the bottom of a large skillet over medium heat. Add zucchini slices; season with pepper flakes, garlic salt, and onion salt. Cook until slices are slightly softened, 3 to 4 minutes per side.
2. 2 Sprinkle each slice with Romano cheese and a spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce with a layer of Mexican cheese blend; cover the skillet and cook until cheese has melted, about 5 minutes.

By SCERMINARA

Ingredients

• ✓ cheese blend
• cremini mushroom
• onion
• garlic
• butter
• flour
• half and half
• salt
• pepper

Instructions

1. 1 Process mushrooms, onion, and garlic in a blender until mixture is pureed. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the mushroom paste in the melted butter until smooth.
2. 2 Melt 2 more tablespoons butter in a separate saucepan over medium heat; gradually sprinkle flour into the melted butter, stirring continually. Whisk half-and-half into the flour paste; cook and stir until the sauce is thick and smooth, 4 to 5 minutes. Whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. Stir cheese into the sauce; cook until the cheese melts, 2 to 3 minutes. Season with salt and black pepper.

By evilcookie007

Ingredients

• ✓ cheese blend
• marinara sauce
• egg
• bread crumb
• flank steak
• salt
• black pepper
• bacon
• vegetable oil

Instructions

1. 1 Pour marinara sauce into the slow cooker and set on High to warm.
2. 2 Combine eggs and bread crumbs in a small bowl. Sprinkle both sides of the flank steak with salt and pepper. Pat bread crumb mixture over one side of flank steak, leaving a 1-inch border around the edges. Top bread crumbs with bacon slices and sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
3. 3 Heat oil in a heavy skillet. Sear prepared flank steak log in hot oil until well browned on all sides, about 10 minutes; transfer to warm sauce in the slow cooker and spoon sauce over steak log to cover.
4. 4 Turn slow cooker to Low; cook steak log until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara sauce.

By bobthecook1

Ingredients

• ✓ cheese blend
• lasagna noodle
• rotisserie chicken
• mascarpone cheese
• garlic
• italian seasoning
• white pepper
• olive oil
• onion
• egg
• alfredo sauce

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, about 8 minutes. Drain and set aside.
2. 2 Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
5. 5 Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
6. 6 Bake in the preheated oven until hot and bubbly, about 45 minutes.

By Jon OBrien

Ingredients

• ✓ cheese blend
• pizza crust dough
• olive oil
• ricotta cheese
• parmesan cheese
• spinach
• artichoke heart
• garlic
• salt
• pepper
• tomato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Spread the pizza dough in the prepared pan, and rub dough lightly with the olive oil.
2. 2 Stir together the ricotta cheese, Parmesan cheese, spinach, artichoke hearts, garlic, salt, and pepper. Spread the mixture evenly over the dough. Sprinkle evenly with the shredded Italian cheese; top with the sliced tomatoes.
3. 3 Bake in the preheated oven until crust is lightly browned and the cheese is melted and bubbly, about 20 minutes.

By Trixie

Ingredients

• ✓ cheese blend
• lasagna noodle
• olive oil
• garlic
• portobello mushroom
• alfredo pasta sauce
• shrimp
• bay scallop
• imitation crabmeat
• ricotta cheese
• egg
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). 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.
2. 2 Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
3. 3 In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
4. 4 Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.

By Sara Van Noy

Ingredients

• ✓ cheese blend
• olive oil
• onion
• bell pepper
• chicken sausage
• garlic
• marinara sauce
• water
• spinach
• penne pasta
• basil
• italian seasoning

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and allow to heat. Add onion and peppers to hot oil; cook until they begin to get tender, 3 to 4 minutes. Add sausages and cook, breaking them up with a wooden spoon, until lightly browned, 4 to 5 minutes. Add garlic and saute for 1 to 2 minutes. Add marinara sauce, water, spinach, pasta, basil, and Italian seasoning; mix to combine. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 5 minutes. Then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 1/2 cup shredded Italian cheese until combined. Serve with remaining cheese sprinkled on top.

By Tammy Doerr

Ingredients

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

• ✓ cheese blend
• eggplant
• salt
• olive oil
• ricotta cheese
• egg
• garlic
• oregano
• thyme
• black pepper
• tomato sauce
• spinach
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
3. 3 Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
4. 4 Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
5. 5 Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
6. 6 Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

By KEEPERROX

Ingredients

• ✓ cheese blend
• cooking spray
• ziti pasta
• turkey sausage
• ricotta cheese
• yellow onion
• egg
• garlic
• oregano
• salt
• black pepper
• spaghetti sauce
• basil

Instructions

1. 1 Preheat the 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 rolling boil over high heat. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes. Drain well.
3. 3 While pasta is cooking, heat a large skillet over medium heat. Add sausage; cook and stir until brown, about 10 minutes. Drain sausage and set aside.
4. 4 Stir together ricotta, onion, egg, garlic, and oregano in a large bowl until well combined. Stir in pasta, sausage, salt, pepper, and the half jar of spaghetti sauce; mix well.
5. 5 Cover the bottom of the prepared baking dish with 1/3 of the full jar spaghetti sauce. Layer with 1/2 of the pasta mixture, 1/2 of the remaining spaghetti sauce, and 1/2 of the shredded cheese. Repeat layers once more using remaining pasta, sauce, and cheese. Sprinkle basil over top and cover the dish tightly with aluminum foil.
6. 6 Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.

By Ashley

Ingredients

• ✓ cheese blend
• farfalle pasta
• broccoli
• butter
• red onion
• garlic
• spinach
• chicken
• sun-dried tomato
• artichoke heart
• all-purpose flour
• milk
• italian seasoning
• 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. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
3. 3 While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
4. 4 Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
5. 5 Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
6. 6 Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
7. 7 Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

By Debbie

Ingredients

• ✓ cheese blend
• cooking spray
• rotini pasta
• ground beef
• mild sausage
• onion
• celery
• garlic
• green bell pepper
• salt
• pepper
• tomato sauce
• tomato
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch casserole dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 6 to 8 minutes; drain. Run cold water over pasta to stop it from cooking further.
3. 3 While the pasta is cooking, cook ground beef and sausage in a large skillet over medium-high heat until completely browned and crumbly, 7 to 10 minutes. Add onion, celery, garlic, and bell pepper; cook and stir until vegetables are tender, about 5 minutes. Season with salt and pepper. Remove from the heat and stir in tomato sauce and diced tomatoes. Let cool for 5 minutes.
4. 4 Spread pasta over the bottom of the prepared baking dish. Sprinkle Italian cheese blend over rotini, then pour meat sauce over top. Cover the dish with heavy-duty aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle Cheddar cheese over the casserole. Continue to bake until Cheddar has melted, about 5 minutes. Rest for 10 minutes before serving.

By KC

Ingredients

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

• ✓ cheese blend
• olive oil
• onion
• garlic
• tomato paste
• tomato
• oregano
• salt
• black pepper
• pizza crust
• olive oil
• parmesan cheese
• clam
• sun-dried tomato
• pineapple tidbits
• basil

Instructions

1. 1 Prepare sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and saute until fragrant, about 1 minutes. Stir in tomato paste. Add crushed tomatoes and season with oregano, salt, and pepper. Simmer pizza sauce for about 20 minutes.
2. 2 While the sauce is simmering, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Brush pizza crust with remaining 1 tablespoon olive oil and spread with a thin layer of hot pizza sauce. Sprinkle with 1/4 cup Parmesan cheese and 1/4 cup Italian cheese blend. Evenly sprinkle with clams, sun-dried tomatoes, pineapple, and basil. Sprinkle with remaining cheeses.
4. 4 Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

By CookingWithShelia

Ingredients

• ✓ cheese blend
• black pepper
• salt
• italian seasoning
• spaghetti sauce
• italian seasoning
• tomato
• garlic
• button mushroom
• portobello mushroom
• zucchini
• olive oil
• baby carrot
• baby spinach
• ricotta cheese
• spaghetti sauce
• ziti

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
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 ziti, 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 8 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process. Transfer to a large roasting pan.
3. 3 Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir.
4. 4 Place the spinach in the bowl of a food processor; blend until finely chopped; remove and set aside. Then place the carrots in the food processor and process until finely chopped.
5. 5 Heat the olive oil in a large skillet over medium-high heat. Cook the chopped carrots in the hot oil until they begin to soften, about 2 minutes. Stir in the zucchini, portobello mushrooms, button mushrooms, and garlic; cook and stir until the zucchini is soft, about 4 minutes. Remove from heat and stir in the chopped spinach, tomatoes, and 2 tablespoons Italian seasoning; drain. Add to the ziti and mix. Sprinkle about 1/2 the bag of the Italian cheese blend over the pasta and stir through. Pour in the 3 remaining jars of spaghetti sauce; stir until the pasta and vegetables are evenly coated. Season with 2 tablespoons Italian seasoning, salt, and pepper; mix. Cover the pan with aluminum foil.
6. 6 Bake in the preheated oven until completely heated through, 1 to 1 1/2 hours. Remove the foil and sprinkle the remaining cheese over the dish. Return dish to oven and bake until the cheese melts and begins to brown, about 10 minutes more.

By kitchengal

Ingredients

• ✓ cheese blend
• parsley
• black pepper
• salt
• italian seasoning
• garlic powder
• shrimp
• plain greek yogurt
• parmesan cheese
• chicken broth
• cream cheese
• milk
• all-purpose flour
• butter
• olive oil
• lemon
• broccoli floret
• bacon

Instructions

1. 1 Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until mostly but not fully cooked, about 6 minutes. Reduce heat to medium, add broccoli, and saute until bright green and crisp-tender, 3 to 5 minutes. Pour broccoli and bacon into a bowl lined with a paper towel to absorb excess oil; discard paper towel and toss broccoli mixture with lemon juice.
2. 2 Heat olive oil and butter in a deep saucepan over medium heat until bubbling. Whisk in flour to create a roux; continue whisking until mixture turns golden brown, about 3 minutes. Slowly whisk in milk until smooth. Reduce heat to low, add cream cheese, and whisk until no lumps remain. Stir in chicken broth, increase heat to medium, and simmer until thick, 5 to 7 minutes.
3. 3 Add 3/4 cup Parmesan cheese and Italian cheese; stir until incorporated. Stir in Greek yogurt. Add shrimp and cook until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add garlic powder, Italian seasoning, salt, and pepper.
4. 4 Remove from heat and stir in broccoli-bacon mixture. Sprinkle with remaining Parmesan and garnish with parsley.

By Scott Tracy

Ingredients

• ✓ cheese blend
• marinara sauce
• angel hair pasta
• salt
• water
• olive oil
• flat-leaf parsley
• parmesan cheese
• panko bread crumb
• bread crumb
• half-and-half
• egg
• chicken breast tenderloin
• cayenne pepper
• black pepper
• garlic powder
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.
2. 2 Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
3. 3 Beat egg and half-and-half thoroughly in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and parsley in a second shallow bowl. Dip floured chicken tenderloins into beaten egg mixture, let excess egg drip off, then press chicken into bread crumb mixture to coat. Let breaded chicken rest on a plate to set coating, about 10 minutes.
4. 4 Heat olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center, the juices run clear, and coating is golden brown, about 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
5. 5 Bring water and 1 tablespoon salt to a boil in a large pot. Cook angel hair pasta in boiling water, stirring occasionally, until cooked through, about 5 minutes. Drain.
6. 6 Pour 3/4 cup marinara sauce into the prepared baking dish and top with cooked pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins on top. Sprinkle with Italian cheese blend.
7. 7 Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

By janice tofuri

Ingredients

• ✓ cheese blend
• sage
• butternut squash
• cooking spray
• black pepper
• rosemary
• egg
• ricotta cheese
• red pepper
• salt
• balsamic vinegar
• tomato
• tomato sauce
• italian seasoning
• garlic
• onion
• button mushroom
• olive oil
• lasagna noodle

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, about 8 minutes. Drain and transfer to paper towels; blot dry.
2. 2 Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.
5. 5 Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.
6. 6 Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.

By Juliana Hale

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
• 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
• 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
• 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