1 lb Italian sausage, crumbled
8 oz rigatoni
4 cups tomato sauce, divided
1/2 lb provolone cheese, sliced
3/4 cup sour cream
2 tsp dried basil
2 tsp dried oregano
2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 lb mozzarella cheese, divided
1/2 lb Parmesan cheese, freshly grated

Preheat oven to 350 degrees. Cook rigatoni in boiling salted water until cooked al dente. Drain. Butter 13x9x2 inch baking pan.
In large skillet, brown sausage, drain, and discard drippings. Place rigatoni in prepared pan. Top with 2 cups of the tomato sauce, provolone, sour cream,  and sausage. Sprinkle with basil, oregano, garlic powder, and pepper. Top with mozzarella cheese and remaining 2 cups tomato sauce. Sprinkle with Parmesan and bake about 30 minutes or until thoroughly heated.

Serves 8

Note: Mom left this unbaked in a casserole for a client to cook 2 days later. They loved it.

Filling/Sauce
1 onion, chopped
1 clove garlic, minced
1 pound ground beef
1 cup sliced mushrooms
8 oz can tomato sauce
6 oz can tomato paste
2 tsp salt
1 tsp oregano
3/4 cup water
(Double this for 9x13 pan)

Cheese
1 egg, beaten
10 oz thawed frozen chopped spinach
1 cup cream style cottage cheese or ricotta cheese
1/3 cup Parmesan cheese
1 T olive oil
1 tsp salt

12 oz lasagna noodles
Shredded mozzarella

Brown onion, garlic, and beef. Add the mushrooms, sauce, paste, salt, oregano, and water. Simmer for 15 minutes.
In a bowl, mix together remaining ingredients (except pasta). Cook the noodles al dente. Toss with egg. Layer in 9x13 pan: sauce, noodles, cheese, sauce, noodles, cheese. Cover and bake 45 minutes at 350 degrees.
Uncover and top with shredded mozzarella and bake until cheese is bubbly. Let stand 10-20 minutes before cutting.

2 T (1/4 stick) butter
1 onion, thinly sliced
1 T fresh thyme, chopped or 1 tsp dried
1 T fresh tarragon, chopped or 1 tsp dried
1 T fresh basil, chopped or 1 tsp dried
1 cup whipping cream
1/2 cup vodka
3/4 lb spaghetti or linguini, freshly cooked
3/4 cup Parmesan, grated

Melt butter in heavy skillet over medium heat. Add sliced onion and saute until tender and beginning to color, about 10 minutes. Add herbs and saute 1 minute. Add whipping cream and vodka and simmer until sauce thickens slightly, about 8 minutes. Add pasta and cheese and toss until sauce coats pasta. Season to taste with salt and pepper and serve.

4 T olive oil, divided
1 pound medium shrimp, peeled deveined
1/4 tsp crushed red pepper
1/2 tsp garlic, minced
1/2 cup dry white wine
4 cups tomatoes, seeded and coarsely chopped
1/3 cup fresh basil, chopped
1 T dried oregano
Salt and pepper
6 oz feta cheese, crumbled
12 oz fettucine, cooked al dente and drained

Preheat oven to 400. In large skillet, heat 3 T of the olive oil over med-high heat. Add shrimp and cook until just pink, about 2 min. Stir in crushed red pepper and transfer to large baking pan.
In large skillet, heat remaining 1 T olive oil over medium heat. Add garlic and cook 30 seconds. Add wine and simmer 1 minute. Stir in tomatoes, basil, oregano, and salt and pepper to taste. Simmer, uncovered, 10 minutes. Remove from heat.
Sprinkle feta cheese over shrimp mixture and cover tomato mixture. Cover and bake 10-15 minutes. Remove from oven, add fettucine, and toss well. Serve immediately.

Servings: 4

1 pound Italian sausage
8 oz rigatoni
4 cups tomato sauce, divided
1/2 pound Provolone cheese, sliced
3/4 cup sour cream
2 tsp dried basil
2 tsp dried oregano
2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 pound Mozzarella cheese, divided
1/2 pound Parmesan cheese, freshly grated

Preheat oven to 350. Cook rigatoni in boiling salted water until cooked al dente. Drain. Butter 13x9x2 baking pan.
In a large skillet, brown sausage. Drain and discard drippings. Place rigatoni in prepared pan. Top with 2 cups of the tomato sauce, Provolone, sour cream, and sausage. Sprinkle with basil, oregano, garlic powder, and pepper. Top with Mozzarella and remaining 2 cups tomato sauce. Sprinkle with Parmesan and bake about 30 min or until thoroughly heated.

Servings: 8

3 cups broccoli florets
4 cups penne pasta
3 cups cooked chicken or 2 cups salmon, chopped
2 cups Asiago Cheese Sauce
1/4 cup fresh basil, chopped
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 cloves garlic, minced

Asiago Cheese Sauce
1/4 cup all-purpose flour
2 cups milk, 1% ok
1 cup Asiago cheese, grated

For Pasta
Prepare the pasta as per the package instructions for "al dente." One minute before pasta is ready, add the broccoli. Drain. Combine the pasta and broccoli and the remaining ingredients. Spoon into an 11x7 baking dish coated with cooking spray. Bake at 350 degrees for approx. 20 minutes or until bubbly.

For Sauce
Place the flour in a medium, heavy saucepan; gradually add milk, stirring until blended. Place over medium heat, cook until thick, stirring constantly, about 8 minutes. Remove from heat. Add cheese, stirring until melted.

Note: I would add some julienned carrots at the time I added the broccoli to the cooking pasta to give some additional color.
Note 2: Dish can be frozen as soon as you pour the contents into the baking pan. Defrost completely in the refrigerator and bake at 350 for 20-30 minutes. Can also be taken directly from the freezer and bake at 350 for approximately 1 hour.

Servings: 6