3 cups uncooked rigatoni pasta
1 pound bulk Italian sausage
1 (28 ounces) can crushed tomatoes, undrained
3 garlic cloves, finely chopped
1 tablespoon dried basil leaves
3 cups sliced fresh mushrooms
1 (7 ounce) jar roasted red bell peppers, drained and chopped
1 cup shredded Parmesan cheese
2-1/2 cups shredded mozzarella cheese

1. Heat the oven to 375 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray. Cook the pasta according to the package directions using minimum cook time; drain.

2. In a 10-inch skillet over medium heat, cook sausage, stirring occasionally, until no longer pink; drain. In a small bowl, combine the tomatoes, garlic and basil.

3. Layer 1/2 each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.

4. Bake for 35 to 40 minutes or until hot and cheese is golden brown. Makes 8 servings.

Emily

1-1/2 pounds lean ground beef
1 pound bulk hot Italian sausage
1 cup chopped onion
1 (8.8 ounce) package ready-to-serve Spanish rice*
1 (16 ounce) can refried beans
1 (10 ounce) can enchilada sauce
16 ounces process cheese (Velveeta), cubed
Tortilla chip scoops

1. In a large skillet over medium heat, cook the ground beef, Italian sausage and onion until the meat is no longer pink and the onion is tender; drain. Transfer meat mixture to a 3 to 5-qt. slow cooker.

2. Heat the rice according to the package directions; stir into the meat mixture. Add the refried beans, enchilada sauce and cubed cheese; stir to blend. Cover and cook on Low for 1-1/2 to 2 hours or until the cheese is melted. Serve with the tortilla scoops.

* I did not have the ready-to-serve Spanish rice so I substituted a 5.6 ounce package of regular Spanish rice. I prepared it according to the package directions and stirred it into the meat mixture before adding the remaining ingredients.

Emily

3 cups uncooked rotini pasta
1/2 pound bulk Italian pork sausage
1 pound lean ground beef
1 (14.5 oz) can Italian diced tomatoes, undrained
2 (6 oz each) cans tomato paste
2 cups beef broth
1 tablespoon Italian seasoning
1/4 teaspoon ground black pepper
2 cups shredded mozzarella cheese

1. Cook the pasta according to the package directions. Meanwhile, in a large skillet, cook the sausage and ground beef over medium heat until the meat is no longer pink. Stir in the tomatoes, tomato paste, broth, Italian seasoning and pepper. Add the drained cooked pasta and blend well.

2. Transfer mixture to a 13×9-inch baking dish; cover and bake at 350 degrees F for 20 to 25 minutes. Uncover, sprinkle with the mozzarella cheese and bake an additional 10 minutes or until the cheese is melted and meat mixture is hot. Makes 8 servings.

Emily

1 pound bulk Italian sausage (I use hot)
1 pound lean ground beef
1 cup chopped onion
1 cup chopped green pepper
2 (15 oz each) cans tomato sauce
1 (6 oz) can tomato paste
1 tablespoon Italian seasoning
1/4 teaspoon garlic powder
2 (2.25 oz each) cans sliced ripe olives, drained
2 (6.5 oz each) cans mushroom stems and pieces, drained
1 (12 oz) package wide egg noodles, cooked and drained
2 cups shredded cheddar cheese

1. In a dutch oven over medium heat, cook the sausage, beef, onion and green pepper until the meat is no longer pink; drain.

2. Stir in the tomato sauce, tomato paste, Italian seasoning and garlic powder; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

3. Stir in the olives and mushrooms; cover and simmer for 5 minutes. Add the noodles. Pour into a 13×9-inch baking dish sprayed with cooking spray. Sprinkle cheese on top.

4. Bake at 350 degrees F for 25 to 30 minutes or until hot. Makes 8 to 10 servings.

Emily

1-1/4 pounds sweet or hot Italian sausage links
1 (28 oz) can diced tomatoes, undrained
2 medium potatoes, peeled and cut into large chunks
2 ribs celery, sliced
1 medium onion, cut into wedges & separated
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon dry bread crumbs
3/4 cup shredded Pepper Jack cheese

In a large nonstick skillet over medium heat, cook the sausages until meat is no longer pink; drain. Cut the cooked sausages into 1-inch pieces. Transfer to a 5-quart slow cooker.

Add the vegetables and seasonings. Cover and cook on low for 5-1/2 to 6-1/2 hours or until the vegetables are tender. Stir in the bread crumbs. Spoon into individual serving bowls; sprinkle each serving with Pepper Jack cheese. Makes 6 servings.

Emily

1/2 pound lean ground beef
1/2 pound bulk pork sausage*
1/2 cup chopped onion
1 (14 oz) jar pizza sauce
1 (6 oz) can tomato paste
2-1/2 cups water
1 (4 oz) can mushroom stems and pieces
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

In a large saucepan or Dutch oven, cook the ground beef, sausage and chopped onion until the meat is no longer pink; drain and return to the saucepan.

In a large bowl, combine the pizza sauce, tomato paste and water until smooth. Stir in the mushrooms, Italian seasoning, salt and pepper.

Add the pizza sauce mixture to the meat mixture; stir to blend. Cook, covered, over medium-high heat for 15 to 20 minutes stirring occasionally. Makes 8 servings.

* Bulk Italian sausage may be used in place of the pork sausage, if desired.

Emily

3 cups uncooked rotini pasta
1 pound bulk Italian sausage
1 (28 oz) can crushed tomatoes
3 garlic cloves, finely chopped
1 tablespoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups sliced fresh mushrooms
1 (7 oz) jar roasted red bell peppers, drained and chopped
1 cup shredded Parmesan cheese
2-1/2 cups shredded mozzarella cheese

1. Cook and drain the pasta as directed on the package, using minimum cooking time.

2. In a 10-inch skillet over medium heat, cook sausage, stirring occasionally, until no longer pink, 5 to 7 minutes; drain.

3. In a small bowl, combine the tomatoes, garlic, basil, salt and pepper; mix well.

4. In a 13×9-inch baking dish sprayed with cooking spray, layer 1/2 each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese. Repeat layers with remaining ingredients.

5. Bake at 375 degrees F for 35 to 40 minutes or until cheese is golden brown and casserole is hot. Makes 8 servings.

Emily

1-1/4 cups all-purpose baking mix (Bisquick)
1/4 cup butter or margarine
2 tablespoons very hot water
1/2 pound (8 ounces) bulk spicy Italian pork sausage
1/2 cup chopped bell pepper
1 cup Alfredo pasta sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup chopped tomatoes

1. Preheat oven to 400 degrees F. Spray bottom of an 8-inch square baking dish with cooking spray. In a medium size bowl, stir together baking mix, butter and very hot water until dough forms. Press dough into bottom of baking dish.

2. In a 10 inch skillet over medium-high heat, cook sausage and bell pepper, stirring occasionally, until sausage is no longer pink; drain if needed. Spread sausage mixture over the crust in baking dish; spread pasta sauce over sausage and sprinkle with the cheeses.

3. Bake 25-30 minutes or until mixture is bubbly around the edges and cheese is lightly browned. Sprinkle chopped tomatoes on top. Makes 4 servings.