Lasagna Casserole

INGREDIENTS

1.5 to 2 lbs hot Italian sausage or turkey sausage
2.5 to 3 cups white or yellow onion, chopped
4 to 5 cloves garlic, finely chopped
8 oz can tomato paste
2 bay leaves
2 teaspoons oregano
28 oz diced tomatoes
12 oz Rotini pasta

16 oz ricotta
1 cup Parmesan cheese
pepper to taste
mozzarella, shredded for topping
fresh basil, chopped for topping

1. In a large pasta pot add the sausage, crumble it with a wooden spoon, and stir it occasionally until it starts to lightly brown.  Add the onion, garlic and mix it into the sausage.  Let cook for about 5 minutes.

2. Add the tomato paste, bay leaves, oregano and diced tomatoes.  Mix well together and then add 7 cups of chicken stock.  Simmer for 30 minutes, stirring occasionally.

3.  Add the Rotini and boil for 10 - 12 minutes.

4.  Meanwhile, in a large bowl mix together the ricotta, Parmesan and pepper.

Serve the lasagna casserole in single serving bowls.  Top each with a tablespoons of the ricotta mixture, and sprinkle with mozzarella and some fresh chopped basil.
 

Goat Cheese Stuffed Meatballs

INGREDIENTS

1 yellow bell pepper, chopped and roasted

3/4 cup dried bread crumbs
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
1 egg
1/4 cup milk
1 lb ground beef, or ground turkey, or ground chicken
2 oz goat cheese
olive oil

1.  Pre-heat oven to 350 degrees F.  Line a baking sheet with wax paper.

2.  To roast the yellow bell pepper, chop it up into 1/4 inch size pieces and place in a large saute pan pre-greased with olive oil.  Cook on medium heat, tossing the peppers every few minutes until they start to lightly brown.

3.  In a large bowl, combine the bread crumbs, garlic, salt, oregano, milk, egg and roasted pepper.  Add the meat and lightly mix together.  Try not to over mix, as doing so will result in a tougher meatball.

4.  Form 8 evenly sized meatballs and place onto the prepared baking sheet.  Break or slice the goat cheese into 1 inch sized cubes and press into the top of the meatball.  Drizzle olive oil across the tops of the meatballs, and then bake for 20 minutes until cooked through.

Serve with a warm bed of marinara sauce, along with garlic bread, polenta, or rice.

Cheesy Turkey Logs

INGREDIENTS

1 lb ground turkey
4 cloves garlic, finely chopped
2/3 cup bread crumbs
1 teaspoon pepper
1/2 teaspoon salt
1 block of jalapeno jack cheese, cut lengthwise into eight pieces

hot dog buns
favorite condiments

1.  In a large bowl mix together the turkey, garlic, bread crumbs, salt and pepper.

2.  Divide turkey mix into four balls.  Lay each turkey ball out onto a piece of wax paper or saran wrap and work the ball into a 1/4 inch thick rectangle.

3.  Place a cheese log onto one end of the turkey rectangle and carefully roll the meat over and around the cheese log, slowly peeling away the wax paper or wrap.  Use your fingers to tuck in and close off the ends.

4.  Remove cheesy meat logs from wrap, pre-grease grill with olive oil, and grill for 10 -12 minutes.  Turn the logs every few minutes so all four sides are evenly cooked.