Green Chili Chicken Lasagna

When your family raves about a recipe, you share it.

This was a hit for dinner.

It's Italian, yet it's Mexican.

Either way, it's a winner.

photo and recipe courtesy of Popculture

Ingredients

• 9 whole grain lasagna noodles, dry
• 3 cups cooked shredded chicken (about 1 pound raw) - I just used a rotisserie chicken in which you would skip steps 1-3 below)
• 1 cup plain, non-fat Greek yogurt
• 1 (10-ounce) can salsa verde
• 2 (4-ounce) cans diced green chiles
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon ground cumin
• salt, to taste
• black pepper, to taste
• 1 cup part-skim ricotta cheese
• 1 cup reduced-fat Mexican shredded cheese

Instructions

1. If starting with raw chicken: Place the chicken in a pot large enough to hold it all, and fill the pot with enough water to cover the chicken by about 1-2 inches. Bring to a boil over high heat.
2. When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165ºF.
3. Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it and set aside.
4. Preheat the oven to 350°F and spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.
5. Cook the lasagna noodles according to package directions for al dente, and make the chicken mixture while the lasagna is cooking.
6. In a large mixing bowl, stir together the shredded chicken, the yogurt, salsa verde, both cans of green chiles, the cilantro, cumin, salt, and pepper, to taste.
7. Spread about ¼ cup of the chicken mixture on the bottom of the casserole dish, just enough so the noodles do not stick to the bottom of the dish.
8. Layer 3 lasagna noodles, ⅓ of the chicken mixture, ½ cup of ricotta, and ¼ cup shredded cheese, and repeat.
9. After the second layer is complete, layer the last 3 lasagna noodles, and the last ⅓ of the chicken mixture (no more ricotta cheese). Top with ½ cup of shredded cheese, and bake for 30 minutes, or until warmed through and the sides are bubbling.
10. Garnish with chopped tomatoes, and additional cilantro as desired.

Tortellini Soup with Italian Sausage and Spinach

We had our first snowfall in Spokane yesterday.  It was magical for this Texas family!

Because of the cooler weather, I've been craving cozy, warm soups...can soups be cozy?

Anyways, this recipe below...tortellini, sausage, and spinach.  Sounds warm and cozy to me.

And it was.  Enjoy!

photo and recipe courtesy of YellowBlissRoad

Ingredients

Soup

• 1 tablespoon vegetable oil
• 1 pound ground Italian Sausage
• 1/2 cup diced onion (about 1/2 medium sized onion)
• 1 tablespoon minced garlic
• 1-28 oz can crushed tomatoes
• 1-32. oz. box of vegetable broth (chicken broth works too)
• 2 tablespoons fresh chopped basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 9- ounce package refrigerated tortellini
• 2 cups packed fresh spinach (all I had on hand was frozen spinach and that worked just fine, too)

Instructions

Soup

• Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
• Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
• Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
• Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
• Serve with shredded Parmesan.
  
  
  My final product.  I served this soup with a side of caesar salad and french bread for dipping
  YUM!
  
  
  
  Here is my tortilla soup cooking on the stove with my sidekick under my feet 
  
  
  
  
  
  
  

Hot Italian Sandwiches

I whipped up this recipe because it looked quick and easy.  Ashlan had a soccer game soon after school let out, so I had a small window to get dinner made.  This was what I picked out to make.

And you now why this quick, easy recipe made the blog.....because my family went on and on saying, "Man, these are good!".... "These are soooo good!"

And they are.

Make them.

Ingredients

• 6 Hoagie Rolls
• 4 ounces Sliced Salami
• 4 ounces Large, Thinly Sliced Pepperoni
• 9 ounces Sliced Ham
• Thin Sliced Mozzarella 24 slices
• Giardiniera Mix optional (I omitted this)
• 1/2 stick Butter - softened
• 1 teaspoon Dry Italian Seasoning

Instructions

1. Preheat oven to 350°
2. Mix butter and Italian season. Evenly spread butter on inside of hoagie rolls.
3. Layer 2 slices of mozzarella, 2 slices salami, 2 slices pepperoni and 2 slices ham. Top with giardiniera mix and 2 more slices of mozzarella.
4. Once sandwiches are assembled, place into a large baking dish. Make sure they are tightly pressed together sideways with the open side facing up.
5. Bake for 10 minutes for a hot melty sandwich. (bake longer if you prefer a toasted sandwich)

Lemon Chicken Piccata Pasta

Favorite pasta to date?  This one here.

Even after dinner, Brent said' "That was really good.  Can you make that again sometime?" 

Double thumbs up!

photo and recipe courtesy of YellowBliss Road

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breast (about 2 breasts) (I used a rotisserie chicken)
• 1/4 cup lemon juice, divided
• zest of one lemon
• 1 tablespoon minced garlic
• 2 1/2 cups small, dry pasta, like penne
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup water
• 1/2 cup finely shredded Parmesan cheese
• 2 tablespoons softened cream cheese
• 2 tablespoons capers
• Flat leaf parsley
• Salt & pepper

INSTRUCTIONS

1. Cut chicken into 1 1/2" cubes and sprinkle with a pinch of salt and pepper.
2. Heat olive oil plus a tablespoon of the lemon juice in a 12" skillet over medium-high heat. Add chicken to the skillet in a single layer.
3. Brown chicken on all sides (about 1 minute per side). Chicken does not need to be cooked through.
4. Stir in cream, chicken broth, water, lemon juice, lemon zest, pasta and garlic. Bring to a boil and reduce heat to medium. Continue to boil, stirring often, until pasta is tender; about 11-13 minutes (depending on the type of pasta this time could vary - a good rule of thumb is to follow the time on the box and add a minute or two). *If the water seems to evaporate too quickly, add another 1/2 cup of warm water to the pasta. You can always drain it if necessary.
5. When the pasta is tender, remove the skillet from the heat and stir in the cream cheese and Parmesan cheese until combined and smooth. Stir in capers.
6. Divide into bowls and serve hot. Garnish with fresh chopped flat leaf parsley, if desired.

 

Tomato Spinach Chicken Spaghetti

Oh, this meal was delicious!  

I was craving pasta but needed to stick with something light.  This recipe was it!  It's healthy, no cream, good veggies, and angel hair pasta.  The entire family devoured it.  I served it with a bowl of Tomato Feta Soup was Trader Joe's.

recipe courtesy of JuliasAlbum

• INGREDIENTS
  1/4 cup sun-dried tomatoes, chopped, drained of oil
• 2 tablespoons olive oil, drained from sun-dried tomatoes
• 1/2 pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped (I actually just used a rotisserie chicken)
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 4 roma tomatoes, chopped
• 1/4 cup fresh basil leaves, chopped
• 8 oz fresh spinach
• 3 garlic cloves, chopped
• 6 oz spaghetti or angel hair pasta
• (OPTIONAL) 3 tablespoons high quality olive oil or oil from the sun-dried tomatoes jar

Instructions

1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.
2. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
3. Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
4. At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.

Chicken Caprese

We've been trying to incorporate more chicken and fish into our diets.

This chicken dish was no disappointment.

Grilled chicken, topped with mozzarella cheese, tomato, basil...Yum!

I served this dish with a side of zucchini pasta and salad.

Ingredients
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper to taste
1 teaspoon dry italian seasoning (or equal parts of garlic powder dried oregano and dried basil)
4 slices thick of ripe tomato
4 1- ounce slices of fresh mozzarella cheese
2 tablespoons balsamic glaze or balsamic reduction
2 tablespoons thinly sliced basil

Instructions
Heat a grill or grill pan over medium high heat. (I used the grill)
Drizzle 1 tablespoon of olive oil over chicken breasts and season to taste with salt and pepper. Sprinkle italian seasoning over the chicken.
Place the chicken on the grill and cook for 3-5 minutes per side, or until done.
Cook time will vary depending on the thickness of your chicken breasts.
When chicken is done top with a slice of mozzarella cheese and cook for 1 more minute.
Remove from heat and place chicken breasts on a plate.
Top each breast with 1 slice of tomato, thinly sliced basil and salt and pepper to taste.
Drizzle with balsamic glaze and serve.

Pepperoni Caprese Bites with Basil Vinaigrette

These have become a hit in our household.  Between the kids getting home from school, and Brent getting home from work, everyone wants to snack, snack before dinner.  A few times a week I will make these and have them sitting out to snack on before dinner.  Sometimes I use pepperoni, sometimes I will use salami.  Either way, everyone states how much they love snacking on these!

The recipe below is to make 24 of these appetizers.

But I just have the ingredients on hand and make around 6-8 of them a few nights a week.

(recipe courtesy of AuthenticSuburbanGourmet)

Pepperoni Caprese Bites with Basil Vinaigrette

Makes 24

24 Mini Mozzarella Balls
24 Basil Leaves
24 Slices of Pepperoni
24 Small Cherry Tomatoes
24 Toothpicks

Thread the mozzarella ball first then fold the pepperoni in half and half again and thread onto the toothpick.  Next add the basil leaf then the tomato.

Basil Vinaigrette

1/3 Cup Olive Oil
1 Tablespoon White Balsamic Vinegar
¼ teaspoon Garlic Powder
1 Scallion, finely minced
6 Basil leaves, chopped fine
Pinch of salt
6 Grinds of Black Pepper


In a medium glass jar, add all of the above ingredients and shake well.  Let sit at least 30 minutes to let the flavors develop.

Turkey Bruschetta Panini

I love a good sandwich, and I really love a warm, delicious panini.

This panini hit the spot.

If you love bruschetta bread, you'll love this panini.

photo and recipe courtesy of KraftRecipes

2 slices Italian bread
4 slices Deli Fresh Bold Cracked Black Pepper Turkey Breast
1 Mozzarella Cheese Slice
2 fresh basil leaves
2 thin tomato slices
1 Tbsp. Mayo with Olive Oil Reduced Fat Mayonnaise  (i just used regular mayo)

Heat panini grill.
Fill bread slices with turkey, cheese, basil and tomatoes.
Spread outside of sandwich with mayo.
Grill 3 min. or until golden brown.

There wasn't a crumb left on anyone's plate.  So good!

One Skillet Chicken and Spinach Gnocchi

This meal is so good!  There were no leftovers to save at all afterward.

Chicken, gnocchi pasta, and spinach = a family favorite now

recipe and photo courtesy of ChelseasMessyApron

1 tablespoon olive oil
2 cups sliced mushrooms (I omitted the mushrooms)
1 small yellow onion
1 and 1/2 teaspoons minced garlic
4 tablespoons butter
1/4 cup white flour
2 teaspoons chicken seasoning
1/4 teaspoon ground cayenne pepper, optional
1 and 1/4 cups chicken broth
2 cups milk, 2% or whole, 1% works as a lighter but less creamy meal
1 package (16 ounces) gnocchi
2 cups cooked chicken (I used rotisserie)
2 cups spinach
1/2 cup parmesan cheese
Optional: fresh parsley, salt and pepper

INSTRUCTIONS

Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F.
In a large oven-safe skillet (I used a 12 inch skillet), over medium-high heat, pour in the olive oil.
Add in the mushrooms and chopped onion and stir until the onion is transparent and mushrooms lightly browned about 5-6 minutes.
Add in the garlic and stir for another 30 seconds.
Remove to a small bowl or plate and quickly wipe out the skillet.
Place the butter in the skillet and melt.
Gradually whisk in the flour until smooth and then and cook whisking constantly for about 3 minutes. Add in the chicken seasoning, about 1/2 teaspoon salt, 1/4 teaspoon pepper, and cayenne pepper if desired.
Very gradually whisk in the milk and chicken broth until the mixture is smooth.
While whisking constantly allow the mixture to thicken (about 5 minutes).
Add in the prepared chicken (remove skin and bones and shred or cut into small pieces OR use prepared rotisserie chicken that has already been cut into pieces), gnocchi (uncooked), cooked onion/mushrooms, and spinach.
Stir until all is coated.
Top with Parmesan cheese and place in the oven.
Bake for 17-22 minutes.
 If desired, turn on the broiler and then broil for another 2-3 minutes for a delicious crispy gnocchi.
Remove from the heat, top with additional salt, pepper, and some chopped fresh parsley if desired. Enjoy immediately.

 My pictures are never pretty.  But I promise you will love this meal!

Pesto Alfredo Chicken Casserole

Wow, this was fantastic!  Three different times in the middle of eating, he said, "This is so good!"

If you are craving an Italian meal at home, make this!  

It makes a full 9x13 casserole dish,

so we will be eating this dish for a couple dinners.

recipe and photo courtesy of RecipeCritic

Ingredients

1 package (16 ounces) penne pasta
2 cups cubed chicken, cooked
2 cups (8 ounces) shredded Italian cheese blend, divided
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (8.1 ounces) prepared pesto

Alfredo Sauce:
½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Topping:
¼ cup seasoned bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon olive oil


Instructions
Preheat oven to 350 degrees.
Lightly spray a 9x13 inch pan with cooking spray and set aside.
Cook the pasta in a large pot according to package directions.
In a large bowl combine cooked chicken, 1 cup cheese, spinach, and tomatoes.

To make the alfredo sauce:
In a medium saucepan add butter, heavy whipping cream, and cream cheese.
 Cook over medium heat and whisk until melted.
Add the jar of pesto.
Add the minced garlic, garlic powder, italian seasoning, salt and pepper.
Continue to whisk until smooth.
Add the grated parmesan cheese.
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.

Drain the pasta and add alfredo sauce to the large bowl and toss with ingredients to coat.
Pour into the prepared 9x13 inch pan.
Add remaining cheese to the top of the casserole.
In a small bowl, combine the bread crumbs, Parmesan cheese and oil.
Sprinkle over casserole.
Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.

* If you are freezing, Cover and freeze one casserole for up to 3 months. Take out the night before to thaw before baking.

I served this with caesar salad and garlic bread

Slow Cooker Ravioli Casserole

I never cook on Mondays.  With the girls having dance literally right after school until late at night on Monday's, I always have a Subway, Jimmy John's, or Which Wich sandwich waiting for them to scarf down on the way to dance.  But I switched it up this week.  I'm trying to prove to myself that I can prepare a recipe and not always have to rely on fast food in a time crunch.

I found this recipe last week and planned to make it on Monday.  It's all about planning ahead...

who would have thought

I tossed this recipe in the crockpot at noon and set it on low.

By the time the girls got home from school, they grabbed a bowl, devoured it, and were ready for dance.   And hours later, the recipe was still in the crockpot, set on warm, waiting for the husband to come home and eat.  

Everyone enjoyed it. 

recipe and photo courtesy of JustAPinch

Ingredients
 
1 1/2 lbs. lean ground beef ( I used ground turkey)
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. italian seasoning
salt/pepper
10 oz. frozen spinach, thawed  (or you can use fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Directions 

Brown ground beef with onion and garlic.
Put in crock-pot and add sauce, tomatoes and seasonings.
Cook for 6-7 hours on low.
Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high.
I added the spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it up really well. 
Then I added the last 1/2 cup of mozzarella to melt on the top.

And I served mine with a side of these awesome Cheddar Biscuits!

(biscuit mix found at Kroger)

Cheesy Chicken Spaghetti Casserole

After how many times I've made some sort of Chicken Spaghetti recipe, I can't believe I've never posted one on this blog.   But finally, I'm here to share one with you.

There are so many ways to make chicken spaghetti.  Some with peppers and chiles, others without any vegetables at all.  Some with cream of mushroom, others with cream of chicken.  Some with red sauce, others without.  Literally, if you search Chicken Spaghetti, you'll find a wide variety.

I made this one this week which we all enjoyed (including my neighbors who enjoyed it too) 

This is a recipe worth posting and it's worth your time making it for your family....promise.

photo and recipe courtesy of PlainChicken

 

4 cups cooked, chopped chicken (I cooked and diced 4 chicken breasts)

12 oz spaghetti, cooked and drained
2 cans Cream of Chicken soup1/4 cup chicken broth
16 oz sour cream 

1 stick of butter, melted
1/4 tsp cayenne pepper
1/4 cup dried parsley
1/2 tsp salt
1/4 tsp ground pepper
1 tsp Italian seasoning
1/2 cup Parmesan cheese
1 1/2 - 2 cups shredded sharp cheddar cheese
1 cup Italian breadcrumbs


Preheat oven to 350.

Combine first 12 ingredients.  Spread into a lightly greased 9x13-inch dish (or 2 9x9-inch dishes).  Top with cheddar cheese and breadcrumbs.

Bake uncovered for 45-60 minutes, until bubbly.
 

 I served this with a side of salad and garlic bread.

Delicious!

Pasta Alfredo Chicken Casserole

Tonight we had Italian food for dinner.  We had no activities after school, so it was family night and that included sitting at the table for a home cooked meal...
(side note - I'm thrilled that we worked our schedules this year for Tuesdays and Thursdays to be free, meaning official family nights!)
I'm so glad I found this recipe and tried it.  Pasta with alfredo sauce ..... with a jar of pesto tossed in.
Superb!!!

(photo and recipe courtesy of RecipeCritic)

INGREDIENTS
1 package (16 ounces) penne pasta
2 cups cubed chicken, cooked
2 cups (8 ounces) shredded Italian cheese blend, divided
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (8.1 ounces) prepared pesto
Alfredo Sauce:
½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Topping:
¼ cup seasoned bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon olive oil

INSTRUCTIONS
Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray and set aside. Cook the pasta in a large pot according to package directions. In a large bowl combine cooked chicken, 1 cup cheese, spinach, and tomatoes.
To make the alfredo sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the jar of pesto. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
Drain the pasta and add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the prepared 9x13 inch pan. Add remaining cheese to the top of the casserole. In a small bowl, combine the bread crumbs, Parmesan cheese and oil. Sprinkle over casserole.
Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.
* If you are freezing, Cover and freeze one casserole for up to 3 months. Take out the night before to thaw before baking.

This pasta is fantastic!  

I served it with garlic bread and caesar salad 

Meatball Sub Bubble Up Bake

Super easy, fulfilling Italian dinner.  

Serve a Caesar Salad as a side and you've got a great meal!

recipe courtesy of Life With The Crust Cut Off

 

Ingredients
1 can Pillsbury Grands Biscuits
1 bag frozen meatballs
1½ cup to 2 cups spaghetti sauce
1½ cups shredded mozzarella

Instructions
Cut the uncooked biscuits into 8ths.
Place into greased 9x13 dish.
Cover with sauce, start with 1½ cups, add more if you think it needs a little extra.
Place the meatballs on top of the biscuits.
Sprinkle with the cheese.
Bake at 375 for about 30-40 minutes.
Serve to your hungry family!

Mini Chicken Parmesans

I am obsessed with cooking any dinner entree in a muffin pan. 

So when I saw this recipe for Mini Chicken Parmesans, I quickly added it to my weekly dinner list.

This took almost no time to make and I served it alongside caesar salad.

• 1 can refrigerated crescent dinner rolls 
• 3/4 cup shredded mozzarella
• 12 pieces frozen popcorn chicken 
• 1 1/4 cup spaghetti sauce 
• 3/4 cup shredded Parmesan cheese 

Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside.

Remove dough from can; press seams to seal and press into an 8x18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.

Place 1 tablespoon of mozzarella cheese in the bottom of each muffin cup. Place chicken pieces on top of cheese; 

Top each piece of chicken with 2 tablespoons spaghetti sauce. Sprinkle with shredded Parmesan cheese.

Bake 15 to 18 minutes, or until golden brown. 

These were so easy to make and tasted fantastic!  Kids LOVED them!

Lasagna in a Bun

Check out this interesting recipe

Lasagna in a Bun

Sounds intriguing right?  Something different.

I've done lasagna in the crockpot, I've done lasagna in muffin cups, and I've done lasagna in a casserole dish before....But Lasagna in a Bun?  I had to try it!

(photo courtesy of Pinterest)

• 
  
• 
  
• 8 submarine or hoagie buns (8 inches)
• 1 pound ground beef
• 1 cup spaghetti sauce
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 
  

Directions

• Preheat oven to 350°. Make a 2-in.-wide V-shaped cut in the
• center of each bun to within 1 inch of bottom. Remove cut portion
• and save for another use. Place buns on an ungreased baking sheet.

• In a large skillet, cook beef over medium heat 6-8 minutes or until
• no longer pink, breaking into crumbles; drain. Stir in spaghetti
• sauce, garlic powder and Italian seasoning; heat through.
• Meanwhile, in a small bowl, mix ricotta cheese, Parmesan cheese and
• half of the cheddar and mozzarella cheeses. Spoon meat sauce into
• buns; top with ricotta mixture. Cover loosely with foil.

• Bake 20 minutes. Sprinkle tops with remaining cheddar and mozzarella
• cheeses; bake, uncovered, 3-5 minutes or until cheese is melted.
• Yield: 8 servings.

  

You can either eat these with a fork, or cut them in half (like I did) and eat them like a sandwich. 

I wil be making these again!!  Very good!

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