Note to add to Cheesy Mostaccioli

When I made this meal I froze about half of it (after cooking it).  I've thawed out a couple portions and have some suggestions.  You will definitely need to add some spaghetti sauce to this when re-heating.  The pasta noodles soaked up all the sauce.  I added a little extra cheese on top too.

Cheesy Mostaccioli

I found this recipe in an old Pampered Chef cookbook.  I was looking for easy meals to cook.  I took their recipe and made a few changes.  My 5 year old liked it a lot and even asked for it for lunch the next day.  I call that a hit!  It makes a lot, so be prepared to either half the recipe or freeze some (i opted to freeze about half of it in single serving sizes).  When I first got this recipe I went to the store to look for "mostaccioli" pasta....nothing.  I went home and did some research and it's what they call any pasta that is similar to penne.

1 (16 ounce) package mostaccioli (penne) pasta, uncooked
1 1/2 lbs ground beef
1 (28 ounce) jar *spaghetti sauce
1 (11 ounce) can condensed cheddar cheese soup
black pepper to taste
1-1 1/2 teaspoon dried Italian seasoning
2 1/2 cups shredded mozzarella cheese, divided
1/2 c Parmesean cheese, shredded

Directions

Prepare the pasta according to the package directions; rinse and drain.

In a non-stick skillet, cook and stir the beef over medium-high heat until meat is browned; drain.

Add in spaghetti sauce, soup, pepper, and Italian seasoning; stir to combine.

In a 4 quart baking dish, mix together the pasta, sauce, and 2 cups mozzerella cheese.

Sprinkle remaining mozzerella cheese and the Parmesean cheese over the top.

Bake at 350° for 40 minutes or until heated through.

*when I was at the store I accidentally picked up a jar of no sugar added spaghetti sauce.  I used it in this recipe.  Before cooking it I tasted the sauce and it was kind of bitter.  I didn't make any additions to it though.  Just baked it and the taste was great.

Note: Make ahead instructions--To freeze: Complete recipe but stop before baking. Seal with foil or place in a zip top bag. Freeze.  To serve: Thaw in fridge overnight. Bake as directed.

Ranch Burgers

I made these burgers for the 4th of July when we had my dad over for dinner.  I usually like to make a few extra so I can put them in the fridge and have one the next day for lunch.  No such luck this time.  They were such a hit that there weren't any leftovers!

When I make meatloaf or burgers I usually just throw things together as an experiment.  The down side to that is when I get a really good batch made and I can't remember how much of what I put in.  These Ranch Burgers are like that.  I was tired of the plain old burger everytime I make it, so I happened to have some ranch dressing mix and threw some in.  It made a great burger.  There is a recipe on the back of the package, but it's kind of plain and I add extra ingredients.  Here's an approximation of what the recipe would be.

1 1/2 lbs ground beef (feel free to make a mixture of beef and turkey if you are looking for lower fat)
2 shakes Worchestershire sauce
1/4 t onion powder
2 shakes Johnny's seasoning salt
1 egg
two palmfuls of bread crumbs (prob abt 1/2 c.  I used whole wheat and it didn't change the taste)
a sprinkling of dry Hidden Valley Ranch mix (prob abt 3 teaspoons)

Place all ingredients in a large mixing bowl and squish together.  Separate into 6 balls and make patties.  I make mine thick and they still fill a large hamburger bun.  Cooking time varies depending on how thick the burgers are, how you are cooking them, and how you like your burger done.  I put a whole bunch of toppings on mine.  Tomatoes, sliced pickles, lettuce, onions, ketchup, mustard, mayo.  I think with the ranch taste they would be good with a special sauce, but I haven't made one yet.