Lasagna

Serves 6-8

1 lb ground beef
1 jar spaghetti sauce (32 oz)
3 cup mozzarella cheese slice
1 egg beaten
1 ½ tsp parsley flake
Salt and pepper
6 lasagna noodles
½ cup grated parmesan cheese

Directions:
Cook noodles – drain. Brown ground beef – drain, add spaghetti sauce – heat to boil. Mix shredded cheese, parsley, egg, salt and pepper in a bowl. In 13/9/2” casserole dish, layer meat sauce on bottom, 3 noodles, ½ cheese mixture. Repeat. Top with layer of meat. Sprinkle parmesan on top. Place cheese slices on top. Bake at 350˚F for 30 minutes.

Cool 15 minutes before cutting.

Jenny’s Rotelle and Sausage Casserole/Salad

1 lb. rotelle (corkscrew) pasta
½ cup salad oil
2-3 cloves of crushed garlic
2 tsp dry basil leaves
1 lg. can (30 oz) tomato sauce
2-3 small zucchini cut in small pieces
1 pkg. frozen peas – thawed
1 can artichoke hearts cut up (save juice)
1 pt. cherry tomatoes
8 oz. mozzarella cheese cut in cubes
½ cup of parmesan cheese
1 lb sausage cut in small pieces or slices (any kind of precooked sausage)

Directions:
Cook pasta. Drain and toss with oil. In pan, stir garlic, basil, tomato sauce, and artichoke juice. Boil then simmer 2-3 minutes. Cool a bit. In large bowl, toss pasta, zucchini, peas, artichoke hearts, tomatoes, cheeses, and sausage. Add tomato sauce mixture. Serve warm or chilled. Serves a crowd!