Cheesy Pizza Pasta (eat better america)

12 oz rotini pasta (I used 16 oz gf pasta spirals)
3/4 lb italian turkey sausage
1 large onion, chopped
1 lb fresh mushrooms, sliced
1 can diced tomatoes
1 jar pasta sauce
1 8 oz can tomato sauce (I added this since I had extra pasta)
1/2 tsp dried basil
6 oz sliced pepperoni
2 C shredded italian cheese blend (I probably used 3 cups)
Oregano to sprinkle on top

Heat oven to 350 degrees. Cook pasta according to package directions. Drain and return to pan.

In a 12 inch skillet, crumble sausage and cook over medium heat until no longer pink. Drain if necessary. Add onion and mushrooms and cook until tender. Stir in tomatoes and tomato sauce, heat until boiling and then reduce heat. Stir in pasta sauce and basil and heat to a boil.

Add sauce mixture, pepperoni and 1 1/2 cups cheese to the pasta. Stir until well mixed. Spread in a 9x13 pan and cover with foil. Bake for 30 minutes, until bubbly and heated through. Remove foil, sprinkle with remaining cheese and some oregano. Bake uncovered for 5-10 minutes until cheese is melted.

My family really liked this recipe. It makes ALOT, so be prepared for leftovers. We have been eating it all week for lunch and it reheats really well. I'm wondering if it is something that could be made ahead and frozen. I may try it one of these days...

Sausage and Penne in garlic olive oil

Sausage and Penne in Garlic Olive Oil

5 sweet italian sausage links
Olive oil
1 lb penne paasta
4 cloves of garlic, minced
1tsp red pepper flakes
1tbsp dried basil
about 3-4 kale elaves, washed and torn into small pieces
butter

Place italian sausage in skillet with 1/2 cup of water. Cook over medium heat turning occasionally. When water cooks down, add another 1/2 cup of water and allow it to cook down as well. Add another 1/2 cup of water and cover pan, let cook until sausage is cooked through and no longer pink. Slice cooked sausage into bite sized pieces.

Cook pasta until al dente. Drain and set aside. In the same pot you made the pasta in, add tbsp olive oil and 1 tbsp butter. Saute the garlic and kale until soft. Add red pepper flakes and basil and saute for a few more minutes. Add the sausage and toss to coat, then reduce heat and cook for a few minutes to blend flavors. Add pasta to the sausage and spice mixture and toss to coat. Add extra butter or olive oil if needed.

Baked Ziti (Julie)

1 lb italian sausage or lean ground beef
1 lb dry GF ziti pasta
1/2 an onion, chopped
2 (26 oz) jars spaghetti sauce
6 oz sliced provolone cheese
1 1/2 C low fat ricotta or small curd cottage cheese
6 oz shredded mozzarella
2 Tbsp grated parmesan
Cook the pasta in salt water until done, Drain and set aside.
Brown the meat and onion in a large saucepan. Drain the grease and add spaghetti sauce. Simmer for 15 min.
In a greased 9x13 pan layer 1/2 of the ziti, provolone cheese, ricotta, 1/2 of the sauce mixture, then the remaining ziti, mozzerella cheese and remaining sauce mixture. Top with grated parmesan. Bake at 350 degrees for 30 minutes until cheeses are melted

Oven Baked Chicken and Spinach Pasta (Mama, what's for dinner)

8 oz uncooked gluten free rigatoni or ziti (I like Tinkyada)
1 Tbsp olive oil
1 C finely chopped onion
1 (10 oz)pkg frozen chopped spinach, thawed
3 C cooked chicken, cubed
1 (14.5 oz)can italian style diced tomatoes
1 (8 oz)container of onion and chive cream cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 C shredded mozzerella
Prepare pasta according to package directions. While pasta is cooking, spread onion and olive oil in the bottom of a 9x13 baking dish. Bake at 375 degrees F for 15 minutes or until tender. Transfer onion to a large bowl.
Drain chopped spinach well and press between layers of paper towel to remove all moisture.
Add cooked pasta, spinach, chicken and next 4 ingredients into bowl with onion. Mix well.
Spoon into baking dish and sprinkle evenly with the mozzerella cheese.
Bake, covered, at 375 degrees F for 30 minutes, uncover and bake for 15 more minutes until cheese is bubbly.