Pizza Spaghetti Casserole M

Pizza Spaghetti Casserole


This recipe is very simple to make but so delicious. I have picky kids and they loved it. Definitely putting it in our favorite recipe file.

Pizza Spaghetti Casserole
Cook time
Total time
Recipe type: Main Dish
  • 1 lb. ground beef
  • 1 16 oz. box uncooked spaghetti noodles
  • ½ teaspoon salt
  • ½ teaspoon Oregano
  • ½ teaspoon garlic powder
  • ½ Cup Milk
  • 1 Egg
  • 2 ounces sliced pepperoni
  • 1 (26 ounce) jar pasta sauce
  • 1 16 oz. can diced Italian style tomatoes
  • ¼ cup grated parmesan cheese
  • 1 (8 ounce) package shredded Italian cheese blend
  • Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc...
  1. Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni. Sprinkle Parmesan cheese, & Italian cheese. Bake in the oven at 350 for 30 minutes


Homemade Macaroni & Cheese M

Homemade Macaroni & Cheese

My Family loves this recipe of Homemade Macaroni & Cheese. It’s so rich and creamy topped with crispy breadcrumbs. The perfect comfort food!

I double the batch and make Fried Macaroni & Cheese Balls the next day. (I have included the recipe at the end of this recipe)


Homemade Macaroni & Cheese
This is my family's favorite comfort food. Leftovers are made into Deep Fried Mac & Cheese balls I have added the instructions at the end of this recipe
Recipe type: Main Dish
Cuisine: Comfort Food
  • 1 (8 ounce) package macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 1 cup sour cream
  • ½ teaspoon salt
  • fresh ground black pepper, to taste
  • 2 cups velvetta (store brand works just as well) Cut into small chunks
  • ½ cup breadcrumbs, mixed with 2 tablespoons melted butter
  1. Preheat oven to 400°F.
  2. Cook and drain macaroni according to package directions; set aside.
  3. In a large saucepan melt butter.
  4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
  5. Pour milk and sour cream in gradually; stirring constantly.
  6. Bring to boiling point and boil 2 minutes (stirring constantly).
  7. Reduce heat and cook (stirring constantly) 10 minutes.
  8. Add cheese little by little and simmer an additional 5 minutes, or until cheese melts.
  9. Turn off heat
  10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
  11. Transfer macaroni to a buttered baking dish.
  12. Sprinkle with breadcrumbs.
  13. Bake 20 minutes until the top is golden brown.
  14. *
  15. *
  16. To Make Fried Macaroni & Cheese
  17. Store leftovers in refrigerator overnight. Using a ice cream scoop, scoop out mac and cheese and roll in hand to compact the balls tightly. Place on wax paper lined cookie sheet and place in the freezer until frozen (a few hours) remove from freezer and dip in a beaten egg and roll into Panko crumbs (you can use fine bread crumbs however I found they tend to get darker than Panko) Fry in enough oil to cover the Mac & Cheese ball until golden brown Drain on paper towel ENJOY!!

Sandi’s Sinful Lasagna M

Sandi’s Sinful Lasagna

Sandi's Sinful Lasagna

This lasagna is so good but please don’t eat it if your dieting because one bite and you cant put the fork down its that’s good!!

Sandi's Sinful Lasagna
  • I jar of spaghetti sauce (I use what ever is on sale)
  • 1 C sliced mushrooms
  • ½ C. chopped onions
  • ½ C. chopped green peppers
  • 2 cloves of fresh garlic, finely chopped
  • 1 LB of ground beef.
  • 1 package of lasagna noodles.
  • 2 C. of shredded Kraft Monterrey jack cheese
  • 2 C of shredded Kraft sharp Cheddar cheese
  • 2 C of shredded Kraft Mozzarella cheese
  • 1½ C of shredded Kraft Parmesan cheese.
  1. Brown the ground beef with the mushrooms, onions, garlic and green peppers until meat is no longer pink and the onions and peppers are soft. Mix with the spaghetti sauce and set aside.
  2. *Boil your lasagna noodles with olive oil (this helps them not stick together) for 8 minutes or until Al Dente, Drain and then put in cold water. They come apart so much easier!!
  3. *Put 3T of sauce in the bottom of a 9X13 backing dish then layer 3 lasagna noodles lengthwise. Put enough sauce on the noodles, to cover the noodles, (About 1T sauce per noodle) You don't want too much sauce, or it will boil over. Sprinkle with Shredded Monterrey Jack Cheese.
  4. *Layer 3 more noodles on top of the Monterrey Jack cheese, with 3T of sauce, sprinkling that layer with Shredded Sharp Cheddar.
  5. *Layer 3 more noodles on top of the Shredded Sharp Cheddar, 3T of sauce, and sprinkle with Shredded Parmesan Cheese.
  6. *Layer the last 3 noodles on top of the Shredded Parmesan Cheese. Spread 6T of sauce on top of the noodles, and then sprinkle the Shredded Mozzarella Cheese on top of that.
  7. *Cover with foil and bake at 350 for 30 minutes. Remove the foil after 30 minutes and bake for another 15 or until all of the cheese melts. Let stand for 5 minutes, cut and enjoy!!
  8. (You can adjust the sauce on the layers of the noodles, Just be careful, so that its not too much, because it will boil over!)


Homemade Pasta Primavera Pie M

Homemade Pasta Primavera Pie 

Homemade Pasta Primavera Pie


Homemade Pasta Primavera Pie is so good your family will request it often. It is also a great main dish to serve at any get together. 


10 OuncesDried Penne Pasta
6 StripsBacon, Cooked And Crumbled
1Onion, Diced
3 TablespoonsHot Sauce, Bottled (Optional)
1 PepperJalapeño Pepper, Seeded And Minced (Optional)
2 TablespoonsVegetable Oil
3 14.5-Ounce CansDiced Tomatoes, Drained
1 CupHeavy Cream
1 OunceFresh Basil, Chopped
2.5 CupsMozzarella, Shredded
To TasteSalt And Pepper


Heat oven to 450 degrees.

Bring 1.5 gallons of water to boil in a large pot. Add penne and cook until it’s tender but still slightly firm (al dente). Drain penne and return to pot.

In a large skillet over medium heat, cook diced onion in oil until soft. Add hot sauce, jalapeño pepper and drained canned tomatoes. Cook until sauce is thick, about 8 minutes.

Add sauce to pot with penne. Add cream, bacon and 2 cups shredded cheese (reserve 1/2 cup) to pot. Season to taste.

Transfer penne mixture into a 9-inch deep-dish pie pan and top with reserved cheese and fresh basil. Bake in oven until cheese is lightly browned and bubbling, about 12 minutes.


Homemade Lasagna M

Homemade Lasagna. My families favorite comfort food. This recipe is very time-consuming but well worth the time.

Homemade Lasagna
This lasagna is so good with the homemade tomato sauce.Its a favorite at my house and will be one at your house as well
  • 1 (16 ounce) package lasagna noodles
  • ½ pound ground pork
  • ½ pound lean ground beef
  • 1 (8 ounce) can tomato sauce
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, crushed
  • ½ teaspoon dried oregano
  • ½ cup minced onion
  • ⅛ teaspoon white sugar
  • 1½ teaspoons dried basil
  • 1½ teaspoons salt
  • 1 pound Ricotta cheese
  • 3 eggs
  • ¾ cup grated Parmesan cheese
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 pound shredded mozzarella cheese
  1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until aldente; drain and set aside.
  2. Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
  3. In a large bowl, combine Ricotta cheese, eggs, Parmesan cheese, parsley, salt and pepper.
  4. In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer ½ of the cheese mixture, ½ of the mozzarella cheese and ½ of the sauce; repeat layers.
  5. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.


Beef and Broccoli Lo Mein M

Beef and Broccoli Lo Mein

Beef and Broccoli Lo Mein is so easy to make and so good you won’t need to order take out anymore. 

  • 8 ounces thin spaghetti, broken in half
  • 1 teaspoon dark sesame oil
  • 1 tablespoon vegetable oil
  • 3 cups chopped broccoli
  • 1 1/2 cups sliced onion
  • 1 tablespoon minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 12 ounces sirloin tips, cut crosswise into thin strips
  • 3 tablespoons beef broth
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon oyster sauce
  1. Stir the spaghetti into a pot of lightly salted boiling water and cook it according to the package directions. Drain the noodles well, then return them to the pot and toss them with the sesame oil.
  2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the sirloin and cook it, stirring often, for 5 minutes or until it is no longer pink.
  3. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through. Serve the Beef and Broccoli Lo Mein hot. Makes 4 to 6 servings.

Asian Noodle & Pasta Salad

Asian Noodle & Pasta Salad

Asian Noodle & Pasta Salad

Asian Noodle & Pasta Salad is a easy recipe and will quickly become a family favorite 


1 1/2 cups rotini pasta

1 1/2 cups sugar snap peas

1/2 cup thinly sliced carrots

2 red onions, cut into strips

1/3 cup vegetable oil

2 tablespoons white sugar

1 (3 ounce) package ramen



1. In a large pot with boiling salted water cook rotini pasta until al dente. Rinse with cool water.

2. In a large bowl combine cooked and drained rotini pasta, thawed sugar snap peas, thinly sliced carrots, and red onion.

3. In small bowl combine oil, sugar, and Oriental noodle flavor packet; blend well.

4. Pour sauce over large bowl of pasta and vegetables. Cover and refrigerate for at least 1 hour to blend flavors.

5. Just before serving break Oriental ramen noodles into small pieces and toss into salad. Serve chilled.