Simply Sensational Skillet Lasagna


6 ounces dry campanelle pasta, uncooked (I used egg noodles)
1 can (26.5 oz) Hunt’s Meat Flavored Pasta Sauce
2 cups shredded part-skim mozzarella cheese (2 cups = 8 oz)
1 cup pureed zucchini


  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, combine pureed zucchini and pasta sauce and warm through.
  3. Drain pasta.
  4. Place half of the cooked pasta in bottom of skillet.
  5. Pour half of the sauce mixture over the pasta; sprinkle with half of the cheese.
  6. Top with remaining pasta, sauce mixture, and cheese.
  7. Cover and cook over medium heat 5 minutes or until hot and the cheese melts.
  8. Remove from the heat; let stand 1 minute.

Cheesy Italian Braid


1 16 oz pizza dough
1/4 cup snipped fresh basil leaves
2 plum tomatoes
2 garlic cloves, pressed
1/2 cup part-skim ricotta cheese
1 cup shredded mozzarella
1 egg white
2 T. grated parmesan


  1. Preheat oven to 425.
  2. Prepare pizza dough
  3. Snip basil and slice tomatoes
  4. Roll dough onto rectangle stone or baking sheet
  5. Cut sides of dough into strips about 1 1/2 inches wide and 3 inches long
    Spread ricotta.
  6. Sprinkle half of basil and mozzarella.
  7. Arrange tomatoes and season with salt.
  8. Sprinkle remaining basil and mozzarella.
  9. Braid the strips of dough across top of filling.
  10. Brush with egg white.
  11. Sprinkle with parmesan cheese.
  12. Bake at 425 for 20-23 minutes.


Herbed Biscuit Knots


1 tube (12 ounces) refrigerator buttermilk biscuits
1/4 c vegetable oil
1/2 t salt
1/2 t garlic powder
1/2 t Italian seasoning


  1. Cut each biscuit in half.
  2. Roll each portion into a 6-inch rope; tie in a loose knot.
  3. Place on a greased baking sheet.
  4. Bake at 400 for 9-11 minutes or until golden brown.
  5. In a small bowl, combine the oil and seasonings.
  6. Immediately brush over warm biscuits, then brush again.

Pizza Pasta Bake


1 lb. ground beef

1/2 onion, diced

1 clove garlic, minced

1 tsp. Italian Seasoning

1 (14 oz.) jar pizza sauce

3/4 cup water

3 cups rotini pasta (measure before cooking)

2 cups mozzarella cheese, divided use

36 slices pepperoni, divided use



  1. Cook pasta according to package directions. Drain pasta well.
  2. Brown ground beef with onion, garlic, and Italian seasoning.
  3. (Start preheating your oven to 350F degrees)
  4. Drain excess grease from ground beef.
  5. In a large bowl, mix together pizza sauce and water.
  6. Add in cooked pasta, 1 1/2 cups mozzarella cheese, and 20 slices of pepperoni (that have been sliced in half). Stir well.
  7. Spray 8×8 baking dish with nonstick cooking spray. Pour in pasta mixture.
  8. Sprinkle with remaining 1/2 cup of mozzarella cheese.
  9. Place remaining pepperoni slices on top.

Cover with aluminum foil.

Note: I like to spray the inside of the aluminum foil with nonstick spray so the cheese doesn’t stick to it while baking. Or you can use that new nonstick aluminum foil they have out now.


Bake at 350 for 20 minutes.

Remove aluminum foil and bake for another 5-10 minutes (until cheese is melted).