(I used to make lasagna the old fashioned way with ricotta and lots of spices, then I found my family prefers this recipe that I can make in 15 minutes.)
Brown Hamburger and half a chopped onion
Pour in one jar of Ragu sauce
Salt and Pepper to taste
Layer, the meat sauce, lasagna noodles (cooked or no-boil) and mozzorella and cheddar mix. I usually make 3 layers. Bake at 350 for 30 minutes.
ENGLISH MUFFIN PIZZA
After slicing the English muffin, next place the tomatoes or sauce and then the mozzarella cheese on each half of the English muffin.
Top your ‘pizza’ with a few pepperoni slices or other favorite pizza toppings.
Place your completed ‘pizza’ on an aluminum foil-lined baking sheet in an oven preheated to 350 F or in a toaster oven.
Bake for 5 to 10 minutes, depending on how crispy your child likes his pizza, or until the cheese is a golden brown color.
thanks thisweekfordinner and about.com.
from Kraft Foods
(6 servings, 2 manicotti each)
2 cups of your favorite spaghetti sauce, divided
1 egg, lightly beaten
1 3/4 cups Ricotta Cheese
1 1/2 cups shredded Mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water
Preheat oven to 350. Spread 3/4 cup of the spaghetti sauce on bottom of 9×13 dish. Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large ziploc bag. Snip off a small bit of one of the bottom corners of the bag.
1. Heat oil in 12-inch skillet over medium-high heat and brown chicken.
2. Stir in Pasta Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 45 minutes or until chicken is thoroughly cooked.
3. Serve, if desired, with crusty Italian bread or hot cooked pasta served with additional Ragu® Chunky Pasta Sauce.