Baked Ziti with Sausage

Ingredients

 

12 ounces uncooked ziti pasta

4 ounces pancetta or bacon, diced

1 large onion, chopped $

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3 garlic cloves, chopped

1 (1-lb.) package ground Italian sausage

1 cup dry red wine $

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1 (28-oz.) can crushed tomatoes

1/2 cup firmly packed torn fresh basil

1/2 teaspoon kosher salt

1/2 teaspoon dried crushed red pepper

1 cup ricotta cheese

1 (8-oz.) package shredded mozzarella cheese, divided

Vegetable cooking spray

1/2 cup grated Parmesan cheese  

Preparation

1. Preheat oven to 350°. Prepare ziti according to package directions for al dente.
2. Meanwhile, cook pancetta in a large skillet over medium-high heat 3 minutes. Add onion and garlic, and sauté 3 minutes or until onion is tender. Add sausage, and sauté 5 minutes or until meat is no longer pink. Add wine, and cook 3 minutes. Stir in tomatoes and next 3 ingredients. Reduce heat to low, and cook, stirring occasionally, 3 minutes.
3. Stir ricotta and 1 cup mozzarella cheese into hot cooked pasta. Lightly grease a 13- x 9-inch baking dish with cooking spray. Transfer pasta mixture to prepared dish, and top with sausage mixture. Sprinkle with Parmesan cheese and remaining 1 cup mozzarella cheese.
4. Bake at 350° for 25 to 30 minutes or until bubbly.

 

Guacamole

Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve

Crepes

1/2 cup Krusteaz Buttermilk Pancake Mix*

1/2 cup all-purpose flour

1 1/4 cups water

2 eggs, beaten

2 tablespoons butter, melted

Instructions

• In medium bowl, stir together Krusteaz Buttermilk Pancake Mix and flour.
• Add water gradually, stirring until smooth.
• Add eggs and butter and continue to stir until smooth.
• Preheat a lightly greased 5 to 6-inch frying pan or crêpe pan over medium-high heat.
• Spoon 2-3 tablespoons batter into center of frying pan.
• Tilt to coat bottom of pan evenly.
• Just a thin layer of batter should cover the pan.
• Cook crêpes until delicately browned; turn and cook lightly on other side.
• Serving Ideas: For breakfast, fill with fresh or frozen (thawed and drained) berries. Roll up and sprinkle with powdered sugar. For dinner, fill crêpes with chopped spinach and ricotta cheese. Roll up and top with marinara sauce. Sprinkle with grated mozzarella cheese and place under broiler until bubbling hot.