Bow Tie Lasagna

Ingredients:

4 oz. bow tie pasta

1 cup ricotta cheese

4 oz. soft-style cream cheese

1/2 cup shredded mozzarella cheese

1/2 tsp. Italian seasoning

3/4 lb. lean ground meat

1 clove garlic, minced

15 oz. jar spaghetti sauce

Topping:

1/2 cup shredded mozzarella

2 Tbsp. grated Parmesan cheese

Directions:

In a large saucepan, cook pasta in boiling water for 10 to 12 minutes or just until tender. Drain and set aside. I a medium mixing bowl, stir together ricotta, cream cheese, mozzarella, Parmesan and Italian seasoning. Set aside. Preheat large skillet and stir-fry meat and garlic until meat is brown. Stir in spaghetti sauce and cooked noodles. Do not stir. Sprinkle with remaining mozzarella and Parmesan. Cover and cook until heated thoroughly.

Crock Pot Spaghetti and Meatballs

1 lb. frozen cooked meatballs
26-oz. jar spaghetti sauce
1 onion, chopped
1-1/2 c. water
8 oz. pkg. spaghetti uncooked and broken into 3 inch pieces
Garnish: grated Parmesan cheese

Combine meatballs, spaghetti sauce, onion and water in a slow cooker. Cover and cook on low setting for 6 to 8 hours. Stir well; add broken spaghetti. Increase to hi setting; cover and cook for an additional hour stirring once during cooking. Serve with Parmesan cheese. serves 4 to 6.

(I have to add a jar of tomato juice after adding spaghetti so that sauce is not dry.)

Stacked Taco Pie

2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic
3/4 pound lean ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/3 cup water
1 (151/2 ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 (10-inch) flour tortillas
1/2 cup sour cream
1 cup salsa
8 ounces cheddar-Monterrey jack cheese, grated

Step 1: In a large skillet over medium-low heat, warm oil. Add onion and saute for 5 minutes stirring often. Add garlic and saute another minute.
Step 2: Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring mixture to a boil. Continue boiling, until liquid evaporates, about 20 minutes. Remove the mixture form the heat and let it cool for 10 minutes.
Step 3: Heat the oven to 350*.
Step 4: Butter bottom and sides of spring form pan. Press tortilla evenly into pan's bottom. spread 2 tablespoons of sour cream over tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of beef mixture over the salsa and sprinkle a quarter of the grated cheese evenly over the top.
Step 5: Repeat this until all ingredients are used up. End with a tortilla and sprinkle top with cheese.
Step 6: Bake for 30 minutes and allow to cool for 10. Then remove the side for spring form pan. Slice pie into wedges. Serves 10.
(If you don't have a spring form pan, you can use a pie plate. Just doesn't stack as high.

Lasagna

12 lasagna noodles
1 Tbsp. Olive oil
1 lb. hamburger
1/2 clove garlic
1 Tbsp. parsley
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
2 (6oz) cans tomato paste
2 (15oz) cans tomato sauce
1/2 cup water

1 (16oz) container cottage cheese
1 egg
1 Tbsp. Parsley
1/2 tsp. salt
1/8 tsp. pepper
1 lb. mozzarella cheese, shredded
1/2 cup parmesan cheese

Cook lasagna noodles.  Brown hamburger or cook chicken.  Stir in other ingredients in first column.  Bring to a boil and let simmer.  Combine ingredients in second section.  Pour enough meat sauce to cover bottom of 9x13 baking dish.  Add noodles, cheese mixture, and parmesan.  Repeat, ending with meat sauce.  Bake covered for 25 minutes at 375 degrees.  Remove cover and bake 5 minutes longer.  Let stand 5 minutes before cutting.

Shepherd's Pie

1 lb. ground beef 1 can green beans

1 can tomato soup 2 C. mashed potatoes

1 c. grated cheese

Brown beef season with onion powder. Add beef to soup and beans. Spread on bottom of casserole dish. Top with mashed potatoes. Sprinkle with cheese on top. Bake 20 minutes at 350*. Serves 4.

You can also microwave this for 15 minutes.