Lasagna Soup

2 tsp olive oil
1 lb ground Italian sausage
3 c chopped onion
 4 cloves garlic
2 tsp dried oregano
 ½ tsp dried crushed red pepper
2 TBS tomato paste
 1 28 oz can fire roasted tomatoes
 2 bay leaves
 6 c chicken stock
1 lb cooked fusilli noodles
 ½ c chopped fresh basil
salt and pepper

Cheese topping:
1 c ricotta cheese
½ c grated Parmesan cheese
salt and pepper
1 TBS chopped basil
2 c shredded mozzarella

Heat the oil in a large Dutch oven or soup pot over medium heat. Add the sausage and brown for 5 minutes. Add the onions and cook until soft. Add the garlic, oregano, and red pepper flakes. Add the tomato paste. Let the tomato paste cook for a few minutes. Add the tomatoes, bay leaves and chicken stock. Bring the soup to a boil, and then turn down to a simmer. Simmer for 30 minutes. At the end, season with salt and pepper and add the basil.

While the soup is simmering, make the cheese mixture. In a small bowl, mix together the ricotta cheese, Parmesan, salt, pepper, and basil. Set aside.

When you are ready to serve your soup, add a good handful of pasta to the bottom of the bowl. Add the soup to the bowl and add a generous spoonful of the cheese mixture to the top. Sprinkle with mozzarella cheese.

Pizza Casserole

4 c uncooked egg noodles
1 lb lean ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 c sliced pepperoni
16 oz pizza sauce
4 TBS milk
1 c shredded mozzarella cheese

Cook noodles according to package directions.

 Preheat oven to 350F. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish. Bake for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.