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Ingredients

• ✓ crushed tomato
• olive oil
• onion
• turkey sausage
• water
• basil
• oregano
• parsley
• rigatoni pasta
• mozzarella cheese
• parmesan cheese
• aluminum foil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add sausage; stir to break up lumps and cook until lightly browned and crumbly, 6 to 8 minutes. Drain and discard grease.
2. 2 Add undrained tomatoes, water, basil, oregano, and parsley to the pan; bring to a boil over medium heat. Reduce heat to low and cook, partially covered, for 25 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, rinse under cool water, and drain again. Transfer to a large bowl and set aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Uncover the sauce and increase heat to medium. Cook, stirring occasionally, until sauce thickens, 6 to 8 minutes. Remove from heat and add 2/3 of the sauce to pasta; toss to combine. Stir in mozzarella cheese and 1 cup Parmesan cheese. Transfer to a 9x13-inch baking dish, pour remaining sauce over top, and cover with aluminum foil..
6. 6 Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan, and bake until lightly browned, about 10 minutes longer.

By JennyD

Ingredients

• ✓ crushed tomato
• vegetable oil
• chicken breast
• onion
• green bell pepper
• mushroom
• garlic
• parsley
• salt
• black pepper
• italian seasoning
• basil
• egg noodle
• parmesan cheese

Instructions

1. 1 Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
2. 2 While the chicken mixture is simmering, 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 egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.

By scarlett

Ingredients

• ✓ crushed tomato
• parmesan cheese
• mozzarella cheese
• nutmeg
• salt
• parsley
• ricotta cheese
• egg
• lasagna noodle
• parmesan cheese
• fennel seed
• black pepper
• italian seasoning
• salt
• brown sugar
• parsley
• basil
• tomato paste
• tomato
• tomato sauce
• garlic
• onion
• ground beef
• turkey sausage

Instructions

1. 1 Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.
2. 2 Meanwhile, place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.
3. 3 Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Spread 1 cup of the sauce over the bottom of a 9x13-inch baking dish. Arrange 4 soaked lasagna noodles over the sauce. Top with one-third of the ricotta mixture, one-third of the mozzarella, and 1/4 cup Parmesan cheese. Repeat these layers two more times, finishing with the remaining mozzarella and Parmesan. Cover the dish with aluminum foil.
6. 6 Bake until lasagna noodles are tender and lasagna is bubbling, about 45 minutes. Remove foil and bake until cheese topping is lightly browned, 10 to 15 more minutes. Let lasagna stand 15 minutes before serving to make it easier to slice.

By bbypookins

Ingredients

• ✓ crushed tomato
• garlic powder
• salt
• black pepper
• egg
• milk
• bread crumb
• parmesan cheese
• oregano
• italian seasoning
• garlic powder
• salt
• chicken breast
• canola oil
• mozzarella cheese
• parmesan cheese
• basil
• all-purpose flour
• rigatoni
• black pepper
• salt
• white sugar
• red pepper flakes
• italian seasoning
• oregano
• onion powder
• garlic powder
• red wine
• chicken broth
• basil
• garlic
• onion
• olive oil

Instructions

1. 1 Make the sauce: Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Add crushed tomatoes, chicken broth, wine, garlic powder, onion powder, oregano, Italian seasoning, red pepper flakes, and sugar; season with salt and pepper. Stir to combine, reduce the heat to low, and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Keep warm until needed.
2. 2 While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add rigatoni and cook, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and keep warm.
3. 3 At the same time, start the chicken: Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
4. 4 Set out three large mixing bowls for breading chicken. Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and pepper in the first bowl. Whisk together eggs and milk in the second bowl. Combine bread crumbs, Parmesan cheese, oregano, Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
5. 5 Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to a thickness of 1/4 inch. Dredge a chicken breast in flour mixture and shake off excess. Dip into egg mixture, then coat with bread crumb mixture. Place onto a plate. Repeat to bread remaining chicken.
6. 6 Fill a large, cast iron skillet with 1 inch oil; heat over medium-high heat until oil is hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the prepared baking sheet. Sprinkle mozzarella and Parmesan over chicken.
7. 7 Bake in the preheated oven until chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes.
8. 8 Plate pasta portions. Stir basil into sauce and ladle over pasta. Top each portion with chicken.

By Culinary Envy

Ingredients

• ✓ crushed tomato
• turkey sausage
• ground beef
• onion
• garlic
• tomato sauce
• mushroom
• oregano
• basil
• salt
• sugar

Instructions

1. 1 Cook sausage, onion, and garlic in a large skillet over medium-high heat until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes.
2. 2 Stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, and sugar; bring to a boil. Reduce the heat to low and cook, uncovered, for 30 minutes.

By Contadina

Ingredients

• ✓ crushed tomato
• brown sugar
• salt
• paprika
• black pepper
• thyme
• coriander
• mustard
• fennel seed
• garlic powder
• pork tenderloin
• tomato

Instructions

1. 1 In a small bowl combine all the spices. Rub the pork with about 6 to 8 tablespoons of the dry mixture; reserve the rest. Wrap the pork with plastic and refrigerate overnight.
2. 2 Place the pork, fat side up in a slow cooker. Add the crushed tomatoes and diced tomatoes. Cover and cook on low for 8 hours.
3. 3 Remove pork and shred with two forks. Add pan juices as needed to keep pork moist.

By Red Gold

Ingredients

• ✓ crushed tomato
• lasagna noodle
• olive oil
• onion
• garlic
• butternut squash
• tomato sauce
• basil
• rosemary
• balsamic vinegar
• sugar
• ricotta cheese
• egg
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F. Spray a 13x9-inch baking dish with non-stick cooking spray; set aside. Cook lasagna noodles according to package directions; drain.
2. 2 Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently.
3. 3 Add squash, crushed tomatoes, tomato sauce, basil, rosemary, balsamic vinegar and sugar. Bring to a boil; reduce heat. Simmer 12 minutes or until squash is tender.
4. 4 Remove from heat. Lightly mash squash with a potato masher.
5. 5 Stir together ricotta, egg and 2 Tbsp. Parmesan cheese in a medium bowl; set aside.
6. 6 Layer 4 lasagna noodles, 1/3 sauce, 1/3 ricotta mixture and 1/3 mozzarella cheese.
7. 7 Repeat 2 more times ending with ricotta and mozzarella.
8. 8 Cover with foil. Bake 45 minutes. Remove foil. Sprinkle with remaining 2 Tbsp. Parmesan cheese. Bake, uncovered, 10 minutes or until cheese is lightly browned.
9. 9 Remove from oven. Let rest 5 to 10 minutes. Sprinkle with additional chopped basil before serving, if desired.

By Contadina

Ingredients

• ✓ crushed tomato
• ground beef
• bacon
• onion
• celery
• carrot
• beef broth
• red wine
• white wine
• milk
• pasta

Instructions

1. 1 Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
2. 2 Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
3. 3 Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.

By Contadina

Ingredients

• ✓ crushed tomato
• chicken thigh
• carrot
• red bell pepper
• mushroom
• garlic
• italian seasoning
• salt
• black pepper
• tomato
• penne pasta

Instructions

1. 1 Spray slow cooker with cooking spray. Place chicken in slow cooker and top with remaining ingredients, except pasta and garnish.
2. 2 Cover and cook on LOW for 6 to 8 hours. Serve chicken over pasta and garnish with cheese and parsley.
3. 3 Garnish Options: Parmesan cheese and chopped fresh Italian parsley.

By Red Gold

Ingredients

• ✓ crushed tomato
• olive oil
• onion
• mushroom
• salt
• red bell pepper
• jalapeno pepper
• cumin
• paprika
• turmeric
• black pepper
• cayenne pepper
• water
• egg
• feta cheese
• parsley

Instructions

1. 1 Heat olive oil in a large, heavy skillet over medium-high heat. Add onion and mushrooms; season with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes.
2. 2 Add bell pepper and jalapeño pepper. Cook and stir until peppers begin to soften, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Cook and stir to blend the flavors, about 1 minute.
3. 3 Stir in tomatoes and water. Reduce heat to medium. Simmer uncovered, stirring occasionally, until vegetables are softened and sweet, 15 to 20 minutes. Add more water if sauce becomes too thick.
4. 4 Use a large spoon to make a depression in sauce for each egg. Crack an egg into a small ramekin and slide gently into an indentation; repeat with remaining eggs. Season eggs with salt and pepper. Cover and cook until eggs reach desired doneness.
5. 5 Top with feta cheese and parsley to serve.

By John Mitzewich