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INGREDIENTS

• 2 (16ounce)packages cooked italian-style meatballs , thawed (approximately 60 meatballs)
• 2 (26ounce)jars smooth-style marinara sauce or your favorite your favorite pasta sauce
• 9 lasagna noodles , no cook (or traditional, cooked)
• 1 large egg
• 1 (15ounce)container light ricotta cheese(fat free ok)
• 2 cups part-skim mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated or shredded

DIRECTIONS

1. Slice thawed meatballs in half.
2. Set aside.
3. Spray 13 x 9 baking dish with oil spray.
4. Spread 1 cup sauce evenly in bottom of dish.
5. Place 3 uncooked noodles over sauce.
6. Set aside.
7. Place egg in 1-quart bowl and beat with whisk.
8. Add ricotta cheese to egg and stir well to blend.
9. Dollop half of ricotta mixture evenly over noodles.
10. Top ricotta with half of the meatballs.
11. Pour 1 1/2 cups sauce over meatballs and place 3 more uncooked noodles over them.
12. Pour 1 1/2 cups of sauce over meatballs.
13. Place 3 more noodles over meatballs and pour remaining sauce (about 2 cups) evenly on top, spreading evenly.
14. Make sure all noodles are well coated with sauce.
15. Spray a sheet of aluminum foil with oil spray, and cover lasagna tightly, oil side down.
16. Bake 1 hour at 350ºF.
17. Remove dish from oven, uncover.
18. Spoon some sauce from edges over exposed top noodles.
19. Sprinkle mozzarella and Parmesan cheeses evenly over top.
20. Turn oven OFF and place dish, uncovered, in oven for 15 minutes more.
21. Serve at once or remove lasana from oven and let rest (up to 15 minutes) until ready to serve.

INGREDIENTS

• 1 1/2 lbs prepared frozen or homemade meatballs
• 1 (16ounce)box large shell pasta
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup sour cream
• 1 teaspoonitalian seasoning
• 1 (28ounce)jar prepared spaghetti sauce or homemade homemade spaghetti sauce
• grated parmesan cheese, to taste

DIRECTIONS

1. Preheat oven to 350.
2. Boil pasta according to directions- making sure to not overcook!
3. (al dente).
4. If meatballs are frozen- thaw- I like to brown mine either on the stove or in the oven.
5. Combine the ricotta, sour cream and italian seasoning- I add an extra dash of garlic and freshly ground pepper.
6. Spray a 9×13 deep baker with pam.
7. Spread a thin layer of sauce on the bottom of baking pan.
8. Top this with 1/2 of the pasta shells drained.
9. Top with the ricotta mixuture.
10. Top with all the meatballs.
11. Then layer with remaining 1/2 of shell pasta.
12. Top with all the sauce.
13. Top with the mozzerella and parmesan cheese (I just sprinkle a little on top).
14. Bake at 350 for 30 minutes until heated through and cheese is bubbly!

INGREDIENTS

• 4 cupsbeef stock
• 1 (19ounce)can stewed tomatoes, undrained
• 2 small onions, chopped
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 cup cooked rice
• 1 egg
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 lb ground beef
• 1 (19ounce)can red kidney beansor black beans, undrained
• 1/2 green bell pepperor yellow bell pepper, coarsely chopped
• 1 small zucchini, sliced

DIRECTIONS

1. In a large saucepan, stir together the stock, tomatoes, 1 onion, garlic, chili powder and cumin; bring to a boil.
2. Reduce the heat and simmer, covered, for 30 minutes or until the flavours have blended.
3. Meanwhile, in a large bowl, beat together the egg, remaining onion, oregano and salt; mix in the beef, breaking up large pieces with a spoon.
4. Stir the rice into the meat mixture.
5. With moistened hands, shape into 1-inch balls.
6. Add the meatballs and beans to the saucepan; bring to a boil.
7. Reduce the heat, cover and simmer for 15 minutes.
8. Add the pepper and zucchini; cover and simmer for 15 minutes more or until the meatballs are cooked through.
9. Taste and adjust the seasoning if necessary.

INGREDIENTS

• 2 lbs ground beef, i use (pork,veal,beef combo)
• 1 cupfine soft bread crumbs
• 1/4 cup finely chopped onions
• 1 egg
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 tablespoon butter
• 1 tablespoonoil
• 1 (14ounce)can tomato sauce
• 1 (10ounce)can beef bouillonor consomme
• 1 cup dry red wine
• 1 cup water
• 1 (250g)bagfrozen pearl onions (or use fresh)
• 2 cloves garlic, minced
• 4 potatoes, peeled and cut in large cubes
• 4 carrots, cut in 1 inch chunks (can use a bag of baby carrots)
• 1/2 lb mushrooms, quartered(optional)
• 1/4 cup parsley, chopped
• 2 tablespoons flour
• 1/2 cup cold water

DIRECTIONS

1. Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs.
2. In a large flameproof casserole or dutch oven, heat butter and oil; brown meatballs lightly on all sides.
3. Drain excess fat and add remaining ingredients except parlsey, flour and water.
4. (Recipe may be made ahead to this point and refrigerated).
5. Cover and bake at 400 degrees for about 45 minutes or until vegetables are tender.
6. Taste and adjust seasoning.
7. During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
8. Add parsley and serve.
9. Note; This casserole freezes well, baked.
10. Thaw completely and reheat at 350 degrees for 30 minutes.
11. You can also freeze in tubs and pop into a crockpot to reheat.

INGREDIENTS

• 1 lb ground beef
• 2 1/2 cupspicante sauce
• 1 cup crushed tortilla chips
• 1 egg, beaten
• 6hoagie sandwich buns (cut in 2)
• 1/2 cup cheddar cheese
• 1/2 cup shredded lettuce

DIRECTIONS

1. Preheat oven to 350.
2. Combine beef, 1/2 cup picante sauce, chips and egg.
3. Shape into meatballs (approx 15-18) and put into a baking sheet with sides.
4. Bake 10-15 minutes or until meatballs are cooked through.
5. Meanwhile:Warm up remaining 2 cups of picante sauce in a skillet, heating to simmer.
6. When meatballs are done add them to the skillet of picante sauce and let them simmer for 10-15 minutes.
7. Serve on hoagies with lettuce and cheese.
8. I like to have these along with a side of tortilla chips and cheese sauce.