Easy and Quick Recipes

Ingredients : 16 ounces dried ziti or penne pasta 1 26 ounce jar tomato pasta sauce 1 16 ounce package  Italian-style frozen cooked meatballs (32), thawed 1 15 ounce can Italian-style tomato sauce 1 15 ounce carton ricotta cheese 1/2 cup grated Parmesan cheese 2 cups shredded mozzarella cheese (8 ounces) Directions : Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings. Servings: 8 to 10 Prep Time: 30 mins

Ingredients 1 pound lean ground beef 4 cups tomato-basil pasta sauce 6 uncooked lasagna noodles 1 (15-ounce) container ricotta cheese 2 1/2 cups (10 ounces) shredded mozzarella cheese 1/4 cup hot water Directions Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce. Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

Ingredients PAM® Original No-Stick Cooking Spray 4 corn tortillas (6 inch), torn into bite-size pieces 8 ounces  lean ground beef (93% lean) 1 10-ounce can  Ro*Tel® Original Diced Tomatoes & Green Chilies, drained 1/4 cup frozen whole kernel corn 3/4 cup undrained Ranch Style® Beans 1/2 cup  shredded reduced fat Mexican cheese blend 2 tablespoons  sliced green onions Sour cream, optional Directions Spray large skillet with cooking spray. Heat over medium-high heat. Place tortilla pieces in skillet. Cook 4 minutes or until lightly browned. Remove from skillet. Cook ground beef in skillet until no longer pink; drain. Stir in drained tomatoes, corn. and beans. Bring to a boil. Simmer 2 minutes or until hot. Add tortilla pieces and stir to coat. Sprinkle with cheese and green onions. Cover. Let stand 5 minutes or until cheese is melted. Serve with sour cream, if desired.

Ingredients 1 small yellow onion coarse salt and ground pepper 1 1/2 pounds ground beef chuck (80% lean) 4 split plain or sesame-seed buns 4 large eggs, cooked over easy Ketchup or barbecue sauce Sliced canned beets Lettuce leaves Directions Heat a grill to medium-high. Clean and lightly oil hot grill. Cut onion into thin rings and season with salt and pepper. Grill until lightly charred and crisp-tender, about 4 minutes per side. Transfer to a plate. Form ground beef into 4 patties and season with salt and pepper. Grill 4 minutes per side for medium. Transfer to bottom halves of buns. Top each burger with an egg, grilled onions, your choice of sauce, sliced beets, and lettuce.

Ingredients 1  (12-oz.) bottle dark beer 1  medium onion, chopped 8  garlic cloves, minced 1  lemon, thinly sliced 1 cup   soy sauce 3 tablespoons   vegetable oil, divided 1  (3- to 4-lb.) boneless chuck roast, trimmed 1 teaspoon   fresh coarsely ground pepper 8  carrots (about 1 1/2 lb.), diagonally sliced 7  Yukon gold potatoes (3 lb.), peeled and cut into eighths 2  large onions, cut into eighths 2 tablespoons   cornstarch Preparation 1. Combine beer, next 4 ingredients, and 2 Tbsp. oil in a large zip-top plastic freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper. 2. Brown roast 4 minutes on each side in remaining 1 Tbsp. hot oil in a large heavy-duty roasting pan over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove...

Ingredients 2  slices thick-cut bacon, finely chopped 1  large onion, finely chopped 1  large garlic clove, minced 1 1/2 pounds   lean ground beef 1 tablespoon   plus 1 1/2 tsp. chili powder 1 1/2 teaspoons   ground cumin 1 1/2 teaspoons   smoked Spanish paprika (see Notes) 1/2 teaspoon   to 1 1/2 tsp. cayenne pepper About 1 tsp. salt 1  can (14.5 oz.) crushed fire-roasted tomatoes (see Notes) or regular crushed tomatoes 1  can (8 oz.) tomato sauce 1 cup   beer (India Pale Ale or pilsner) 1 teaspoon   Worcestershire 1  can (14.5 oz.) pinto beans, drained Sour cream, sliced scallions, and/or grated cheddar for topping Preparation 1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1...