Mega Meatball Pizza

1 pizza dough, store bought or homemade
A palm full all-purpose flour or cornmeal
Extra-virgin olive oil, for drizzling, plus 2 tablespoons – 2 turns of the pan
2 tablespoons finely chopped rosemary leaves, a couple of sprigs
Coarse salt
1 1/2 pounds ground sirloin
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
Black pepper
1 (6-ounce) can tomato paste
1/2 cup grated Parmigiano-Reggiano (parmesan cheese)
A handful flat-leaf parsley, chopped
1 teaspoon dried oregano
3/4 pound fresh mozzarella or brick mozzarella, your choice, sliced or grated

Directions
Preheat oven to 425 degrees F.
On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes.
Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano.
Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes

Pizza Macaroni by Heidi Kallemyn

2 boxes Macaroni & Cheese (make according to package)

add
1 can tomatoes
1/2 c pepperonis, cut up
1/3 c tomato sauce

Mix altogether in a baking dish, top with mozzarella cheese and bake until melted

All-in-one Pot Saucy Pasta

1 lb. extra lean ground beef
1 onion, chopped
3 cups rotini pasta, uncooked (I use whole wheat)
3-1/2 cups water
1 jar (26 oz.) spaghetti sauce (about 3 cups)
1 cup sliced mushrooms
1 cup chopped red peppers
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese (I left this out)

BROWN meat large deep skillet; drain. Add onions; cook until tender.
ADD pasta, water and spaghetti sauce. Bring to boil; cover Simmer on low heat 15 min., stirring occasionally. Add mushrooms and red peppers; cook 5 min.
SPRINKLE with cheese.

Sausage and Tomato Rigatoni

4 cups rigatoni pasta (8 oz.), uncooked
1 lb. Italian sausage, cut into chunks
1 red onion, sliced
1/4 cup tomato paste
1/4 cup KRAFT Sun-Dried Tomato Dressing (I could not find this one so I used Tomato & Bacon, so yummy)
1/4 cup chopped fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese (I omited this)

COOK pasta as directed on package.
MEANWHILE, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is cooked through, stirring occasionally. Stir in dressing.
TOSS sausage mixture with pasta. Sprinkle with parsley and cheese.

Pizza Bake

3 1/3 cups Original Bisquick® mix
1 cup milk
2 cans (8 oz each) pizza sauce (2 cups)
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom of dish). Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.

Bake 20 to 25 minutes or until golden brown.

Variation
Add your favorite pizza toppings to the layers. Try cooked sausage crumbles, green bell pepper, onion, olives or cooked chicken.

Spaghetti Pie

2-4 oz pepperoni
3 tbsp margarine
12 oz thick spaghetti
8 oz grated Swiss cheese
16 oz grated mozzarella cheese
30 oz spaghetti sauce

Heat pepperoni in microwave for 30 seconds, pat try to get off extra grease. Cook spaghetti. Toss cooked pasta with margarine. Press into 9x13 casserole dish. Pour sauce over spaghetti. top with Swiss cheese, pepperoni then mozzarella on top. Bake at 350 for 20-30 minutes.

Skillet Lasagna

1 pound ground beef
1 small onion, chopped
1 cup uncooked elbow macaroni
1 1/4 cups water
1/4 tsp Italian seasonings
1 jar (14oz) marinara sauce
1 jar mushrooms (optional)
1/3 cup shredded mozzarella cheese

Cook beef & onion in skillet over medium-high heat. drain. Stir in remaining ingredients, except cheese. Heat to boiling, reduce heat to low and simmer 10-12 minutes, stirring occasionally, uncovered. Cook until pasta is tender. Sprinkle with cheese.

Bowtie Pasta

1 16oz box Bowtie Pasta
1 jar (28oz) spaghetti sauce
1 pound Italian Sausage
1 can sliced Mushrooms
1 can sliced Olives
8 oz shredded Mozzerella Cheese

Cook pasta. Brown sausage. Combine all ingredients in a 9x13 casserole dish. Bake covered for 20 minutes, top with cheese bake 5 minutes longer uncovered until cheese is melted.
Enjoy.