Sausage and Peppers

I first had this dish at my inlaws and when I had some extra sausages and bell peppers on hand, I thought I'd try and recreate it! My mother-in-law couldn't remember her recipes so I researched many recipes online, took ideas from here and there, then created my own. I really love this dish and will make it often.

SAUSAGE AND PEPPERS

• 1/2 package of either penne or bowtie pasta
• 6 sausages of your choice (most people use Italian or kielbasa, we love chicken and apple sausage), cut into bite-size pieces
• 3 assorted bell peppers, cut into strips
• 1 clove of garlic, minced
• 1/4 cup olive oil
• 1 tablespoon Italian seasoning
• 1/2 cup grated Parmesan cheese

Cook pasta al dente. While the pasta is cooking, brown the sausage in a skillet. Remove from skillet onto a plate and add the olive oil, bell peppers, garlic, and Italian seasoning. Saute until the peppers are tender. Add the cooked pasta and sausage to the peppers. Sprinkle with Parmesan cheese.

Orzo with Parmesan and Basil

This recipe got emailed to me from AllRecipes.com and looked easy and like a perfect summer side dish. I also loved that it had basil in it. YUM! I made it tonight for a bbq and everyone loved it! I think I had like three servings of it. =)

ORZO WITH PARMESAN AND BASIL

• 2 tablespoons butter
• 1 cup uncooked orzo pasta
• 1 (14.5 ounce) can chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste
• 2 tablespoons chopped fresh basil

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.  

Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. 

Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.   

Vegetable Lo Mein

I've been on the search for more vegetarian-based dinners and ran across this one in The America's Test Kitchen Family Cookbook. Funny enough, my mother-in-law was making sweet and sour chicken the same night so we ended up combining forces and making a big Chinese-themed dinner. Everyone really liked this dish and said it tasted authentic, like something you'd get in a restaurant. Yay! I was also surprised at how fast it was to make - under 30 minutes.

VEGETABLE LO MEIN

• 12 ounces fresh Chinese egg noodles (I couldn't find these so I just used whole wheat spaghetti)
• 1 tablespoon sesame oil
• 1/2 cup low-sodium chicken or vegetable broth
• 3 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 2 tablespoons canola oil
• 10 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick (I used a bag of frozen organic mushrooms)
• 1 small head Napa cabbage, sliced crosswise 1/4-inch thick
• 1 red bell pepper, stemmed, seeded and sliced thin
• 4 scallions, sliced thin
• 1 tablespoon sliced ginger (I forgot to buy this so I used ground ginger)
• 2 garlic cloves, minced
• 2 tablespoons minced cilantro (optional)

Boil the noodles and cook them until they are slightly underdone. Drain the noodles, then rinse under cold water and drain again. Transfer the noodles to a large bowl and toss with sesame oil.

In a separate bowl, mix together the broth, soy sauce and oyster sauce. Set aside.

Heat the canola oil in a skillet over high until shimmering. Add the mushrooms and cook until browned, about 10 minutes. Stir in the cabbage and bell pepper. Cook until the cabbage is just wilted, about 2 minutes. Add the scallions, ginger and garlic and cook until fragrant, about 30 seconds.

Add the noodles, soy sauce mixture, and cilantro to the pan. Stir to combine and cook until the noodles are heated through, about 1 minute.

Eggplant Parmesan

Eggplant has been one of those veggies that I would eye at the grocery and farmers markets but would NEVER attempt to buy it. Gross. Well something just came over me last week and I decided to buy one and make eggplant parmesan. No clue what would come of this but I figured I should try it before concluding that it was disgusting. I took a few recipes and combined them into this one and we loved it! I seriously could have eaten the whole thing by myself. If you haven't ever tried eggplant, try this recipe!

EGGPLANT PARMESAN

• 1 medium eggplant, peeled and thinly sliced
• 2-4 tbsp kosher salt
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 1 jar spaghetti sauce of your choice
• 1 package of spaghetti noodles, cooked
  
• 1 cup grated Parmesan cheese, divided

Sweat the eggplant by generously sprinkling the eggplant slices with kosher salt (this takes the bitterness out). Let this sit for 30 minutes. Rinse and pat dry with a paper towel. Dip the slices into the beaten eggs and then coat with the bread crumbs. Place on a baking sheet coated with olive oil. Sprinkle 1/2 cup of Parmesan cheese on the eggplant slices. Bake for 7 minutes at 450 degrees and then flip them over and bake for an additional 7 minutes. While this is baking, combine the spaghetti sauce and noodles. Serve the eggplant over the spaghetti and sprinkle with the remaining Parmesan cheese.

Mexican Pasta Skillet

This is just one of those basic one-pot meals that tastes so good and requires ingredients that you usually always have on hand. In meal planning for the week, I want to simplify things and focus on one-pot meals. So here is my first one I tried this week and you can find it here on the Betty Crocker site. The whole family loved it and I'll definitely be making this one again.

MEXICAN PASTA SKILLET

• 1 pound extra-lean ground beef (I used ground turkey)
• 1 jar (16 oz) salsa (I used salsa verde)
• 1 cup tomato sauce
• 2 cups macaroni noodles, pre-cooked
• 1 cup frozen corn
• 1 bell pepper, diced (this wasn't part of the recipe, I just added it at the last minute)
• 1/2 cup shredded Cheddar cheese

In a skillet, cook until no longer pink; drain. Stir in the salsa and tomato sauce. Heat to boiling. Stir in macaroni, corn, and bell pepper. Reduce heat and simmer for 5 minutes. Sprinkle with cheese and serve warm.

White Lasagna

Now that Joe and I have theme nights for dinner, Joe has been such a big help in menu planning! I asked what he wanted and he told me that he wanted white lasagna. I had no clue what that was and he told me that a coworker brought it to work the other day and it looked really good. The only description he gave me, besides the fact that it's white, is that there was chicken in it. So I went to AllRecipes.com and they had this recipe.

We both really liked it! The only change I'd make next time is to add fresh spinach instead of frozen spinach. I don't know if it's the fact that I know it's frozen and gross looking or that it tastes different, but I just don't like it. I would definitely recommend trying this if you haven't had it yet!
WHITE LASAGNA

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil (I used fresh)
  
• 1 teaspoon dried oregano (I used fresh)
  
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

Homemade Pasta

I mentioned in my last post that I attended a cooking class based on different herbs and this was another recipe that we made there. I never had an interest in making my own pasta, especially when it's so cheap! Well, until that night, I don't think I had ever eaten homemade pasta and HOLY COW it's delicious! It tastes soooo much better than the storebought kind. We made this dough and cooked it all within an hour, so it's not as hard as I thought it would be either. If you've never tried to make it before, just do it once to see how much better it is!!

HOMEMADE PASTA

• 2 cups all purpose flour or wheat flour
• 3 large eggs
• 2 tablespoons minced fresh parsley, sage, thyme, basil, cilantro, oregano, or marjoram (optional but well worth it)
  
• 1/2 teaspoon salt
• Ice water

In a food processor, pulse the flour and salt to blend. With the machine on, add minced herbs and the eggs one at a time. Add one or two tablespoons of cold water as needed. Knead the dough until it forms a ball. Cover with plastic wrap and let stand for at least 30 minutes before rolling.

Cut dough into 4 quarters. Working with one quarter at a time, roll out on a floured surface until as thin as you like your pasta. Cut the rolled pasta in long narrow strips or the shape that you desire.

Cook in salted boiling water for 4-6 minutes. Makes about 1 pound.

Chicken and Spinach Tetrazzini

I got this cookbook from my dad who got it as a gift from a coworker. He didn't re-gift it, I just stole it since I knew he'd never use it. There are some great recipes in this cookbook and it's fun to see what the WWE wrestlers like to eat. This particular recipe comes from the Undertaker.
Also, Joe and I had to pronounce the recipe like this lady all night long:


CHICKEN AND SPINACH TETRAZZINI

• 4 ounces spaghetti, broken into 4-inch lengths
• 2 cups bite-size pieces of chicken
• 1 package frozen creamed spinach, thawed (I used Stouffer's Spinach Souffle)
• 1/2 cup part-skim ricotta
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 large garlic clove
• 1/2 cup grated Parmesan cheese, separated

Preheat the oven to 400 degrees. Cook the pieces of spaghetti in large pot of boiling, salted water until tender. Drain thoroughly, reserving 1/2 cup of the cooking liquid.

In a large bowl, mix the spaghetti, chicken, creamed spinach, ricotta cheese, tomatoes, garlic, 1/4 cup Parmesan cheese, and the reserved cooking liquid. Season with pepper. Spread the mixture into a 9-inch pie plates and sprinkle with the remaining Parmesan cheese. Bake 10 minutes, or until the top is a light golden color.

Mexican Macaroni Salad

This is a really great cookbook! There are some really creative recipes and all of them use common ingredients that everyone has on hand. I wanted to try this macaroni salad because I'm always looking for alternatives to common dishes. This is a very good salad and I plan on making it for BBQs and picnics this summer! I added some more things to this salad that I'll list and bold.

MEXICAN MACARONI SALAD

• 1 cup Hellmann's Best Foods Real Mayonnaise (I used Miracle Whip)
• 1/3 cup skim milk
• 2 teaspoons instant chopped onion
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 6 drops hot pepper sauce
• 1 8-ounce package elbow macaroni, cooked, drained
• 1 16-ounce red kidney beans, well drained
• 1 cup shredded Mozzarella cheese
• 1 green pepper, chopped
• 1 cup of pepperoni, cooked and crumbled

In a large bowl stir together first 8 ingredients. Add remaining ingredients; toss to coat well. Cover; chill at least 2 hours.

Herbed Noodles

I got this cute cookbook, Cooking in Oz, at the library and just loved it! All the recipes came from people in the movie and it gave a lot of fun facts from the Wizard of Oz.

This meal was so delicious! I just love pasta dishes that don't have tomatoes in it. I changed the recipe up a bit and it made it that much more savory. It was also super easy to put together.

HERBED NOODLES

• 1/4 cup butter, softened
• 2 tablespoons snipped parsley
• 1 tablespoon fresh thyme (I also added fresh rosemary and fresh oregano)
• 1/8 teaspoon pepper
• 1 8-ounce package cream cheese, softened
• 1/2 cup boiling water
• 8 ounces fettucine or medium noodles
• 3/4 cup shredded Parmesan cheese, divided

In a saucepan combine the butter, herbs, and pepper. Blend in the cream cheese; stir in the boiling water. Blend well. Keep warm.

Cook noodles in large amount of boiling salted water till just tender; drain. Turn into mixing bowl. Sprinkle with 1/2 cup of the cheese; toss well. Place noodles in serving dish and top with herbed cheese sauce. Serve with remaining cheese.

Mexican Pasta Bake

My friend Cassie posted this recipe on her blog the other day. It looked really good and I wanted to make it, only I didn't have any pasta shells on hand. I did have just about every other kind of pasta in my food storage so I went with spiral noodles and twisted the recipe up a bit. Bad pun, I know. =)

MEXICAN PASTA BAKE

• 1 package pasta noodles, whatever kind you want
  
• 2 cups cubed cooked chicken
  
• 2 cups shredded Monterey Jack cheese, divided
  
• 1 1/2 cups shredded cheddar cheese
  
• 1 cup sour cream
  
• 1 small onion, diced, divided
  
• 1 can (4 ounces) chopped green chilies, divided
  
• 1 can condensed cream of chicken soup, undiluted
  
• 1 cup salsa
  
• 2/3 cup milk
  
• Cilantro, for garnish
  

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, Monterrey Jack cheese, cheddar cheese, sour cream, onion and the chilies. Drain pasta; mix with the chicken mixture. Pour the mixture into a greased 9x13 baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with cilantro before serving.

Eggs 'N O's

This is the one and only cookbook that Joe brought into our marriage. It was a very appropriate cookbook for a bachelor to have. All of the recipes mainly call for canned foods and are very easy to make. There are sections for meat, veggies, fruit, Spaghettios (yes, it has it's own section), beans, chili, and beer!

This recipe would be ideal for kids. It tasted good and was easy to make, but I most likely won't make this again until Colton is a little older.

EGGS 'N O's

• 1 can Spaghettios
• 2 eggs, plus 2 egg whites
• 2 tablespoon Parmesan cheese
• 2 tablespoon milk
• 1/8 teaspoon garlic powder

Preheat the broiler. In a bowl, beat together the eggs, cheese, milk, and garlic powder. Dump in the Spaghettios and pour into a nonstick skillet. Cook over medium heat until the egg mixture is almost firm. Run under the broiler for 5 minutes. Allow to set for 5 minutes, then cut into wedges.

Baked Penne with Roasted Vegetables

I really love roasted vegetables and I don't know why I don't roast them more often. It's quite easy to do and makes your house smell delicious! This is a Giada De Laurentiis recipe, my favorite Italian chef on Food Network. Everything I have made by her has been a huge hit. Joe and I both love this dish plus it's very healthy. Neither of us even miss eating meat when we have this for dinner.

BAKED PENNE WITH ROASTED VEGETABLES

• 2 red pepper, cored and cut into 1 in wide strips
• 2 zucchini, halved lengthwise and cut into 1 in segments
• 6 baby bella mushrooms, halved
• 1 red onion, peeled and sliced into 1 inch strips
• 1/4 cup extra virgin olive oil
• 1 teaspoon salt, divided
• 2 teaspoon freshly ground black pepper
• 1 tablespoon dried Italian herb mix
• 1 lb penne pasta
• 3 cup marinara sauce (I just used pasta sauce)
  
• 1 cup part skim mozzarella cheese
  
• 1 cup parmesan cheese, divided
  

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/2 cup Parmesan. Bake until top is golden and cheese melts, about 25 minutes.

Chicken Bow Tie Pasta Salad

This is the BEST pasta salad ever. Seriously. You have to make. I first had this salad at a family reunion and one of Joe's cousins brought it. My mother-in-law and I made her give us the recipe and we've both been making it ever since! It's perfect for summer events, but I make it year round.

CHICKEN BOW TIE PASTA SALAD

• 4 cups cooked chicken, diced
• 2 cups chopped celery
• 1 cup red grapes, halved
• 1 20-ounce can pineapple tidbits
• 1 12-ounce package bow tie pasta, cooked
• 3 green onions, sliced
• 1 cup cashew halves
• 2 cups red apple, diced
• 2 cans mandarin oranges

Dressing:

• 1 small bottle coleslaw dressing
• 1 cup mayonnaise
• 1/2 teaspoon of each - ginger, thyme, and curry

Make the dressing first by whisking together all the ingredients; set aside. In a large bowl, combine all the salad ingredients, add the dressing and stir until well mixed. Refrigerate until ready to serve.

Spaghetti alla Carbonara

I just noticed that this is my 100th post! Yay! Go food!!

This is a great recipe to make when you are running out of food in the house and have just a short amount of time to make dinner - both of which happen to me often.

SPAGHETTI ALLA CARBONARA

• 1 lb spaghetti noodles
• 1 tablespoon olive oil
• 3 eggs, beaten
• 1/2 cup Parmesan cheese, shredded
• 1/2 lb pancetta (or bacon), chopped
• Freshly cracked pepper

Bring water to a boil in a large pot. Place spaghetti in boiling water with the olive oil and cook until al dente. In a skillet, cook the pancetta (or bacon) until crisp. In a bowl, beat the 3 eggs, cheese and ground pepper. Drain the pasta and add it to the skillet with the pancetta. Add egg mixture and toss the ingredients to ensure the eggs are cooked (they'll look scrambled) and everything is thoroughly mixed.

Chickpea Pasta with Almonds and Parmesan

I have a love/hate relationship with the show Good Things Utah. I hate it because the women on the show are sooooo annoying. They bug me so much. But I love the show because they give a lot of good tips, let me know about fun community events, highlight cool new products, and provide great recipes. This is a recipe that I saw on the show and I had a can of chickpeas (garbanzo beans) that were going to go bad soon, so I thought I'd try this one out. It's very lowfat and healthy, plus Joe and I really enjoyed it. This is definitely one to try if you're trying to watch what you eat!

CHICKPEA PASTA WITH ALMONDS AND PARMESAN

• 1 Tbsp. Olive Oil
• 3 cloves garlic, chopped
• 7-cups low-sodium vegetable or chicken broth
• 1/2 tsp crushed red pepper flakes
• Kosher Salt (pinch)
• 1 lbs. angel hair pasta
• 1 15.5-oz can chickpeas, drained, rinsed
• 1-cup flat-leaf parsley, chopped
• 1/4-cup unsalted, roasted almonds, chopped
• 1/2-cup grated Parmesan

Heat oil in a large saucepan over medium high heat. Stir in the garlic and cook for 1 minute. Add the broth, red pepper and 3/4-tsp of salt and bring to a boil. Add pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente - about 6 minutes. Stir in chickpeas and parsley. Divide among individual bowls and top with almonds and Parmesan.

Crockpot Fettucine Alfredo

Joe is an alfredo-freak! He loves this sauce on anything and is always what he orders at Italian restaurants. His latest favorite has been pizza with alfredo sauce instead of tomato sauce.

I, on the other hand, only like alfredo sauce in this recipe. This was given to me by my cousin Holly and it tastes so good! The official name given to me is Pizza Factory Fettuccine Alfredo with Chicken. So if you've eaten at that restaurant and like their food, you'll love this one!!

CROCKPOT FETTUCCINE ALFREDO

• 1 cube of butter

• 2 chicken breasts, cubed

• 1 envelope of “Good Seasons” Italian dry mix

Cook these ingredients in the crockpot for 3 hours. Then add:

• 8 oz. of cream cheese

• 1 can cream of chicken

• 1/2 can of water

Cook for 1 hour longer. Once everything is cooked, stir and let sit for 30-45 minutes so it can thicken. Serve over hot fettuccine noodles.

Tagliatelle with Rosemary and Lemon

This is a light, refreshing French dish that has become one of my favorite pasta dinners from The Provence Cookbook. I'm usually not a fan of French fare and most French recipes that I run across seem quite intimidating, but this one is very simple and healthy.

There's a new French fad diet that says French women (most of them) don’t get fat because of the way they cherish food, life and movement (although my theory is the restaurants in France has vomitoriums out back), and if the women are sticking to flavorful dishes like this then the theory may have some truth behind.

TAGLIATELLE WITH ROSEMARY AND LEMON

• 3 tbsp coarse sea salt
• 1 pound tagliatelle (this is very similar to fettucine, so you can make this substitution since this pasta is hard to find)
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly squeezed lemon juice
• 2 cups fresh rosemary leaves, finely minced
• 2 cups grated Parmesan-Reggiano cheese

In the pasta pot, bring about 5 quarts of water to a rolling boil over high heat. Add the coarse sea salt and the pasta, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite, 2 to 3 minutes. Remove the pasta pot from the heat. Remove the colander and drain over a sink, shaking to remove excess water, but retain 1 cup of the pasta cooking water.

In the skillet, heat the oil and lemon juice just until warm. Add the drained pasta and the pasta cooking water, tablespoon by tablespoon, until the pasta absorbs the liquid. Add the rosemary and toss. Add half of the cheese and toss once more. Cover and let rest for 1 to 2 minutes to allow the pasta to thoroughly absorb the sauce. Taste for seasoning. Transfer to individual warmed shallow soup bowls. Serve immediately, passing the remaining cheese at the table.

Ravioli with Butter and Parmesan Sauce

I'd like to preface this blog by saying that I think Giada de Laurentiis is a very passionate and talented chef with amazing recipes, but why the heck is she so skinny? Her job is to make PASTA! Does she ever eat any of it? I like that her show is filmed as if it's a documentary. The lighting and the camera work and the cha-cha-cha! of the score while she is chopping or working is very PBS-esque.

My mother-in-law made this dish for Christmas Eve last year and I have been in love with it ever since! I can't make it too often though, pine nuts are sometimes hard to come by and there's a lot of buttah in the sauce.

RAVIOLI WITH BUTTER AND PARMESAN SAUCE

from Everyday Italian with Giada de Laurentiis

• 2 packages (11 ounce) ravioli - the recipe calls for wild mushroom ravioli, but I've yet to find this in the store, so I stick with cheese
• 1 cup unsalted butter
• 1/2 cup fresh basil leaves
• 6 tbsp toasted pine nuts
• 1/2 tsp grated nutmeg
• 2/3 cup grated Parmesan cheese

Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

Blazy's Pepperoni Studded Lasagna

For my big intro into the world of recipe blogging, I decided to start with an amazing recipe I tried last week for my first time. For any of you that don't watch Food Network, YOU MUST START! If you love cooking, then this is an amazing resource for recipes.

Guy Fieri on "Guys Big Bite" is a bit unorthodox when compared to the other chefs. He has a crazy personality and makes AMAZING food. If you love lasagana, you must try this recipe!! I cut this recipe in half and it still could have served 6-8 people.

BLAZY'S PEPPERONI STUDDED LASAGNA

• 2 pounds lasagna sheets
• 2 cups hand cut 1/8-inch slices pepperoni
• 4 cups tomato sauce
• 1 pound ricotta 16 ounces shredded mozzarella
• 2 pounds bulk Italian sausage, cooked
• 3/4 cup grated Parmesan
  

1. Preheat oven to 375 degrees F. 2. Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Remove from water and shock in ice bath.
3. In medium saucepan add pepperoni and saute over medium heat until crispy. Remove from heat and drain on a paper towel.
4. In a 10-by-14-by-3-inch baking pan or dish, pour 1 cup of tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2-inch. Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 2 more times.
5. On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approximately 45 minutes. Remove from oven; let sit for 15 minutes. Cut and serve immediately.