Crock Pot Lasagna

Here is an easy recipe for making lasagna in the crock pot. This is great for days you know you will be busy but still want to put a satisfying meal on the supper table. Thanks to my friend, Lindsay, for sharing this with me. My family finds it very tasty.

1 lb. lean ground beef

1 (26-28 oz) jar tomato sauce (or spaghetti sauce)

1 (8 oz) can no-salt added tomato sauce

½ (9 oz) package no boil lasagna noodles-about 8 noodles

1 jar Alfredo sauce

12 oz. shredded mozzarella cheese

¼ cup grated Parmesan cheese 

Brown ground beef –Drain

Spread ¾ cup of the tomato sauce in bottom of sprayed slow cooker.  Stir remaining pasta sauce into the ground beef.

Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary.  Top with 1/3 of the alfredo pasta sauce spreading evenly.  Sprinkle with 1 cup of the mozzarella cheese.  Top with 1/3 of the ground beef.

Repeat layering twice.  Sprinkle Parmesan cheese over top.

Cover, cook on Low for 3 ½ to 4 ½ hours.

Pizza Casserole

2 lbs. ground beef
1 lg. onion, chopped
2 jars (28 oz. each) spaghetti sauce
1 (16 oz.) pkg spiral pasta, cooked and drained
4 c. (16 oz) shredded mozzarella cheese
8 oz. sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13X9 in baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Bake, uncovered, at 350 for 25-30 minutes or until heated through.

Can be frozen (before baking) for up to 3 months.

Stromboli

½ pound ground beef

½ cup chopped onion

1 (32-ounce) package frozen bread dough, thawed and divided

2 tablespoons prepared mustard, divided

12 slices American cheese, divided

2 cups shredded mozzarella cheese, divided

2 (3 ½ ounce) packages sliced pepperoni, divided

2 teaspoons dried Italian seasoning, divided

Vegetable oil

Brown ground beef and onion in a large skillet, stirring until meat crumbles. Drain well, and set aside.

For each Stromboli, place 1 loaf bread dough on a lightly floured surface; roll dough into a 12-inch square.

Spread 1 tablespoon mustard over dough to within ½ inch of edges.

Layer 3 slices American cheese, ½ cup mozzarella cheese, half of pepperoni, and half of beef mixture lengthwise down center third of dough, leaving a ½ inch border at top and bottom of dough; sprinkle with 1 teaspoon Italian seasoning.

Top with ½ cup mozzarella cheese and 3 slices American cheese. Fold each side of dough over filling; pinch seam and ends to seal.

Transfer loaves to greased baking sheets; brush loaves with oil. Bake at 350 degrees for 25 minutes or until lightly browned. Cut each loaf into 4 slices. Makes 8 servings.

** You may substitute shredded 4 cheese blend for the American cheese slices and olive oil for the vegetable oil.

Penne Rustica

My mom found the TopSecretRecipes version of Macaroni Grill's Penne Rustica. Instead of making it in individual servings, she layered the pasta, meat and sauce in a large casserole dish.

It makes a hearty and very yummy dish. Click the link above to find the recipe.

Baked Ziti

While visiting my sister this Christmas, we were served this delicious dish! Our whole family enjoyed it so much that I begged for the recipe (didn't really have to beg). I've already made it for a large dinner party at my house!

1 box penne pasta noodles
olive oil or salt
spaghetti sauce
Ricotta cheese
meatballs
shredded mozzarella cheese
dried parsley

Bake the noodles according to package directions (with salt or olive oil). Place a thin layer of spaghetti sauce on bottom of lasagna pan then pour in the cooked noodles. Spoon Ricotta cheese over the noodles every inch or so. Next place the meatballs on top and pour more sauce over them. Cover with mozzarella cheese and sprinkle with dried parsley. Bake at 350 degrees until cheese is melted and sauce is bubbly.

Serve with extra sauce on the table.