Meat Lover’s Pizza Pasta Bake
Prep: 25 minutes
Bake: 30 minutes • Serves: 8
1 package (16 ounces) rotini pasta
1/2 pound ground Italian sausage
6 slices thick-cut bacon, chopped
1 large green bell pepper, chopped
1 large white onion, halved and chopped
5 garlic cloves, minced
1 jar (24 ounces) Filippo Berio® traditional Italian pasta sauce
2 cups shredded pizza blend cheese
1/2 cup pepperoni slices
Chopped fresh basil for garnish (optional)
1.Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Prepare pasta as label directs; drain, return to saucepot and cover to keep warm.
2.In large skillet, cook sausage over medium-high heat 5 minutes or until browned, breaking up sausage with side of spoon; transfer sausage to paper towel-lined plate. Discard drippings.
3.In same skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to same plate with sausage. Remove and discard all but 1 tablespoon drippings in skillet.
4.In same skillet with reserved drippings, cook pepper and onion over medium-high heat 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently. Remove skillet from heat and add to pasta; stir in sauce, 1/2 cup cheese and sausage mixture. Spread pasta mixture in prepared dish; sprinkle with remaining 1-1/2 cups cheese and top with pepperoni. Bake pasta mixture 30 minutes or until edges bubble and top is browned. Makes about 10 cups.
5.Serve pasta bake garnished with basil, if desired.
Approximate nutritional values per serving (1-1/4 cups):
582 Calories, 29g Fat, 11g Saturated Fat, 62mg Cholesterol, 1077mg Sodium,
53g Carbohydrates, 5g Fiber, 5g Sugars, 1g Added Sugars, 25g Protein
Creamy Tomato Soup
Prep: 15 minutes
Cook: 28 minutes • Serves: 10
1/2 cup grated Parmesan cheese
3 tablespoons chopped fresh basil
1/4 cup olive oil
2 medium yellow onions, halved and chopped
1/4 cup all-purpose flour
2 jars (24 ounces each) Filippo Berio® mushroom pasta sauce
2 cups vegetable broth
2 cups heavy cream, at room temperature
1 teaspoon salt
1 teaspoon ground black pepper
2 cups packed baby spinach
1.In medium bowl, stir ricotta cheese, Parmesan cheese and basil; cover and refrigerate. Makes about 1-1/4 cups cheese mixture.
2.In large saucepot, heat oil over medium-high heat. Add onions; cook 5 minutes or until tender, stirring occasionally. Whisk in flour; cook 3 minutes or until lightly browned, whisking occasionally. Stir in sauce and broth; heat to a simmer. Reduce heat to low; cook 15 minutes or until slightly thickened, stirring occasionally. Add cream, salt and pepper; cook 5 minutes or until heated through. Stir in spinach. Makes about 10 cups soup.
3.Serve soup dolloped with cheese mixture.
Approximate nutritional values per serving (1 cup soup, 2 tablespoons cheese mixture):
394 Calories, 34g Fat, 15g Saturated Fat, 70mg Cholesterol, 1143mg Sodium,
14g Carbohydrates, 2g Fiber, 7g Sugars, 0g Added Sugars, 8g Protein