Favorite Baked Spaghetti

Favorite Baked Spaghetti

  • 1 package (16 ounces) spaghetti
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 jar (24 ounces) meatless spaghetti sauce
  • 1/2 teaspoon seasoned salt
  • 2 large eggs
  • 1/3 cup grated Parmesan cheese
  • 5 tablespoons butter, melted
  • 2 cups (16 ounces) 4% cottage cheese
  • 4 cups (16 ounces) part-skim shredded mozzarella cheese


  1. Cook spaghetti according to package directions.
  2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  3. Stir in spaghetti sauce and seasoned salt; set aside.
  4. In a large bowl, whisk the eggs, Parmesan cheese and butter.
  5. Drain spaghetti; add to egg mixture and toss to coat.
  6. Place half of the spaghetti mixture in a greased 3-qt. baking dish.
  7. Top with half of the cottage cheese, meat sauce and mozzarella cheese.
  8. Repeat layers.
  9. Cover and bake at 350° for 40 minutes.
  10. Uncover; bake 20-25 minutes longer or until cheese is melted.

Yield: 10 servings.

Fried Lasagna

Fried Lasagna

  • 10 lasagna noodles, cooked al dente
  • 1 15- oz. container ricotta
  • 4 eggs, lightly beaten (divided)
  • 2 cloves garlic, minced
  • kosher salt
  • Freshly ground pepper
  • 1 cup shredded mozzarella
  • 1/4 cup  finely chopped parsley
  • vegetable oil
  • 1/2 cup  flour
  • 2 cup Italian breadcrumbs
  • Marinara sauce, warm (for serving)


  1. Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.
  2. In medium bowl, combine ricotta, 1 egg and garlic. Season with salt and pepper.
  3. Mix until evenly combined.
  4. Spread the ricotta mixture onto each lasagna noodle, then sprinkle with mozzarella.
  5. Fold each lasagna noodle 3-4 times, to create a square. Freeze the lasagna servings on the baking sheet for 30 minutes, or until hardened.
  6. When the lasagna squares are frozen, set up a dredging station.
  7. Divide the flour, eggs and breadcrumbs in three separate shallow bowls.
  8. Season breadcrumbs with salt and pepper.
  9. Working in batches, dredge lasagna in the flour mixture then dip in eggs. Toss in breadcrumbs for the final dredge.
  10. Meanwhile, heat oil. Pour about 1 1/2” vegetable oil into a large, deep skillet (or a shallow pot). Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it’s ready.)
  11. Working in batches, add 3-4 lasagna squares to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 2-3 minutes, then flip and cook until the second side is golden, 2-3 more minutes.
  12. Place the fried lasagna squares on a cooling rack lined with paper towels.
  13. Repeat until all the lasagna is fried.
  14. Sprinkle with parsley and serve with warm marinara for serving.

Texas Toast Garlic Bread Pizza


  • Box Garlic Bread Texas Toast (8 slices)
  • 1 Jar Pizza Sauce
  • Pepperoni or other pizza toppings
  • 2 Cups Shredded Mozarella Cheese


  1. Preheat oven to 375°
  2. Place the garlic bread on a cookie sheet that has been sprayed with non stick cooking spray.
  3. Next add a little bit of pizza sauce to each slice of bread enough to cover the one side of the bread, then top it with pepperoni or your desired pizza toppings.
  4. Lastly, cover with cheese.
  5. Continue this process until all the slices of bread are done.
  6. Bake in the oven for 5-6 minutes or until cheese is melted.

Chicken Bacon Ranch Flatbread Pizza

Chicken Bacon Ranch Flatbread Pizza


  • 1 Flatbread
  • 1 cup leftover grilled chicken (shredded works too!)
  • 1/4 cup Hormel bacon pieces
  • 1/4 cup ranch dressing
  • 1/2 cup shredded Mozzarella cheese
  • 1 teaspoon olive oil


  1. Preheat oven to 400(f) degrees.
  2. Brush olive oil evenly over Flatbread and bake for 4-5 minutes or just enough to crisp the crust.
  3. Carefully remove from oven.
  4. Spread ranch dressing over crust then add the chicken and cheese.
  5. Crumble bacon on top then place back in oven and bake for an additional 4-5 minutes.
  6. Carefully remove from oven and let cool for a few minutes before serving.

Chicken Cordon Bleu Lasagna

Chicken Cordon Bleu Lasagna

This Chicken Cordon Bleu Lasagna is a creamy and delicious dinner that will become an instant family favorite! It is loaded with chicken, ham, bacon and a tasty cream cheese sauce that will blow your mind!


  • 9 lasagna noodles, cooked according to package directions
  • 4 1/2 cups cooked and chopped chicken, grilled or rotisserie chopped
  • 1 1/2 cups cooked and diced ham
  • 1 1/2 – 2 cups cooked and chopped bacon
  • 3 cups Swiss cheese, grated


  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups milk
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 16 ounces cream cheese, softened


  1. In a large saucepan melt butter and add flour. Cook for 1 minute and then slowly add milk.
  2. Add garlic powder, garlic salt, salt and pepper.
  3. Stir with a whisk and bring to a boil over medium high heat.
  4. Stir in cream cheese and continue to stir until smooth.
  5. Remove from heat.
  6. Preheat oven to 350 degrees F.
  7. Spray a 9×13 inch baking dish with cooking spray.
  8. Place 3 lasagna noodles on the bottom of the pan.
  9. Layer 1/3 of the chicken over the noodles.
  10. Next layer 1/3 of the ham.
  11. Pour 1/3 of the sauce over the ham.
  12. Next sprinkle 1/3 of the cheese over the sauce
  13. Finally sprinkle 1/3 of the bacon over the cheese.
  14. Repeat 2 more times.
  15. Bake at 350 degrees F for 45 to 60 minutes.

Mini Spaghetti and Meatball Pies

Mini Spaghetti and Meatball Pies

  • Nonstick cooking spray
  • 4 ounces whole grain or multigrain thin spaghetti, broken in half
  • 1 egg, lightly beaten
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon milk
  • 1 12 ounce package (12) refrigerated cooked Italian-style turkey or chicken meatballs
  • 1/2 of a 23.8-ounce jar (1 1/4 cups) light no-sugar-added tomato and basil pasta sauce
  • 1/2 cup shredded reduced-fat Italian cheese blend (2 ounces)


  1. Preheat oven to 350 degrees F.
  2. Coat twelve 2 1/2-inch muffin cups with cooking spray.
  3. Cook pasta according to package directions; drain.
  4. Meanwhile, in a large bowl combine the next three ingredients (through milk).
  5. Stir in cooked pasta.
  6. Using the back of a spoon, press mixture onto bottoms and slightly up sides of prepared muffin cups.
  7. Add meatballs and top with pasta sauce.
  8. Bake 15 minutes.
  9. Sprinkle with cheese.
  10. Bake 2 minutes more or until meatballs are heated through and cheese is melted.
  11. Cool in muffin cups on a wire rack 5 minutes.
  12. Remove from muffin cups. If desired, serve with additional warmed pasta sauce.

Grilled Asian-Style Porchetta

Grilled Asian-Style Porchetta

For the Sauce

  • 1/2 cup apricot jam
  • 1/2 cup plum jam
  • 1 1/2 tablespoons sambal
  • 2-inch piece ginger, peeled and grated

For the Spice Mixture

  • 1 star anise
  • 1 cinnamon stick
  • 1 tablespoon Sichuan peppercorns
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon clove

For the Herb Paste

  • 4 cloves garlic
  • 4 cups packed cilantro
  • 3 Thai birds eye chiles

For the Porchetta

  • 1 5-pound skin-on pork belly
  • 1 3-pound pork loin, trimmed
  • Salt, to taste


  1. Make the sauce: In a medium mixing bowl, combine all of the sauce ingredients and stir. Set aside until ready to use.
  2. Make the spice mixture: In a small saucepan over medium heat, toast the spices, while continuously swirling the pan, until they become fragrant, about 3 minutes. Transfer to a spice grinder and grind until finely ground.
  3. Make the herb paste: In a food processor, grind the garlic, cilantro and chiles until smooth. Transfer the paste to a small bowl and set aside.
  4. Make the pork: Lay the pork belly skin-side-down on a cutting board. Trim the pork belly so that it can wrap the around the loin with a 1-inch overlap (this is to encase the loin and protect it from drying out). Using a chefs knife, carve a ½-inch-deep crosshatch pattern inside the belly. Rub the spice mixture and herb paste all over the belly and loin and season aggressively with salt. Place the loin in the center of the belly and begin to roll belly around loin. Tie the porchetta crosswise using kitchen twine at 1/2-inch intervals. Allow the porchetta to sit out at room temperature for 2 hours before grilling.
  5. Meanwhile, build a medium-hot fire in a charcoal grill until it registers around 325°. Fill a foil pan halfway with water. Move the charcoal to one side of the grill and place the foil pan next to the charcoal. Place the top grate on the grill and put the porchetta on the grate over the foil pan. Close the lid of the grill, and open the top and bottom grill vents. Position the lid so that the top grill vent is on the opposite side of the fire.
  6. Cook the porchetta, maintaining a temperature 325° to 350° in the grill by replenishing charcoal when needed, until an instant-read thermometer inserted into the center of the roast reaches 130°. Move the porchetta directly over the coals. Using tongs, turn the porchetta frequently until the skin begins to blister and is crisp all over, for about 10 minutes. Remove the porchetta and transfer to a platter. Let the porchetta rest for 10 minutes before carving. Serve with the sambal sauce.