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Rigatoni Sausage And Pasta Bake!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Serve a crowd easily with this casserole style traditional Italian pasta favorite. Hearty rigatoni pasta and savory sausage bake in an herb tomato sauce flavored with two cheeses.

Ingredients

Cooking Instructions

1. Preheat oven to 375 degrees F. Spray a 9×13-inch casserole dish or baking pan with cooking spray and set aside.
2. Heat olive oil over medium heat in a large a large skillet. Cook sausage until evenly browned and no pink remains, stirring to break up. Drain off excess fat and allow to cool slightly.
3. Bring a large pot of salted water to a boil. Add pasta and cook approximately 8-10 minutes or until desired doneness. Drain and set aside.
4. In a large bowl toss the pasta with the tomato sauce, ricotta, sausage, basil and salt and pepper. Gently stir in 3/4 of the shredded mozzarella. Pour pasta mixture into prepared casserole dish. Top with remaining mozzarella and sprinkle with breadcrumbs.
5. Bake casserole at 375 degrees F for 25 minute or until cheese is golden and bubbly. Allow to cool for 5 minutes before serving.

Ready In: 55 minutes

Servings: 6-8

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Chocolate-Dipped Easter Eggs!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

These chocolate-dipped Easter eggs are a no-baked recipe and offer a double whammy.  The filling mixture is divided in half – one half flavored with peanut butter and the other with coconut.  Which one do you like best?  You’ll have to try both to find out!

Ingredients

Cooking Instructions

1. Line a cookie sheet or large flat platter with waxed paper.
2. In a bowl with an electric mixer, beat together the powdered sugar, cream cheese, butter and vanilla until very creamy. Divide the mixture in half — placing each half in a separate mixing bowl. Into one half of the mixture, stir the coconut — mixing until evenly combined. Into the other half, stir the peanut butter. Mix well. Cover both bowls with plastic wrap and refrigerate for about 30 minutes — or until firm enough to handle.
3. By hand, using one heaping teaspoon for each, roll the chilled mixtures into small, smooth egg shapes. Place them onto the prepared cookie sheet and place in the freezer for at least 30 minutes — or until very solid.
4. Combine the chocolate chips and vegetable shortening in a microwave-safe bowl. Microwave on high power at 30 second intervals, stirring after each, until the chocolate is smooth and melted.
5. Remove the frozen eggs from the freezer. Using a toothpick as a handle, dip each one into the melted chocolate and place on the waxed paper to harden. The peanut butter ones are softer, so start dipping those first while they’re still firm. When all the eggs are dipped in chocolate, place in the refrigerator or freezer to harden. Remove from cookie sheet and store in a covered container in the refrigerator.

Source:

- http://recipes.kaboose.com/rigatoni-sausage-and-pasta-bake.html

- http://recipes.kaboose.com/chocolate-dipped-easter-eggs.html

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