Baked Pasta with Meatballs.

As much as I love brats, burgers, and steaks on the grill. As much as summer means potato salad and baked beans. I was hungry for some comfort food. Something that would made my oven work. Something that would go well with the spinach strawberry salad that I had ready to go.

I headed over to For the Love of Cooking knowing that I would find something wonderful. After bookmarking several recipes I decided to go with a baked ziti of sorts.

Baked Pasta with Meatballs

(Adapted from For the Love of Cooking)

Sauce:

2 teaspoons olive oil

3 tablespoons dried onion

3 medium sized mushrooms (thinly sliced)

4 teaspoons dried garlic

1 quart crushed tomatoes

1 quart tomato sauce

1 small can tomato paste

(This is my standard from my canned tomatoes - you could also use 1-28 oz. can of crushed tomatoes, 1-15 oz. can of tomato sauce)

1 teaspoon balsamic vinegar

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon white sugar

1 pinch of red pepper flakes

salt & pepper to taste

Heat the oil in a slow cooker. Add the mushrooms and saute until tender. Add the remaining ingredients and allow to cook on low for 3-4 hours.

Meatballs:

1 pound ground beef

3 medium mushrooms (diced into small pieces)

2 tablespoons dried onion

1/4 cup Italian style breadcrumbs

1 teaspoon dried garlic

1 egg

1 teaspoon dried basil

1 teaspoon dried parsley

salt & pepper to taste

Combine ingredients and mix well. Form into small meatballs. Cook in a large skillet over medium heat until browned on all sides. Remove from skillet and add to the tomato sauce.

Pasta:

1-box favorite pasta

2 cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

1 tablespoon fresh basil (chopped)

Prepare pasta according to package instructions. Combine pasta with sauce. Add half of the mozzarella and Parmesan cheeses. Pour pasta mixture into a 9x13 baking dish. Top with remaining cheeses and chopped basil.

Bake in a 350 degree oven for 30 minutes.

This recipe did not disappoint! It's a nice variation on spaghetti and meatballs or traditional baked ziti. The meatballs are delicious and smell so good when cooking. And who doesn't love melted cheese!!

Tomato Basil & Asiago Bread.

In addition to my normal bread baking (whole wheat) this weekend I tomato basil & asiago bread! I came across a similar recipe when "reading" cookbooks at my sister-in-law's place a month ago. And now that I have my flavors down I am happy to share!

Tomato Basil & Asiago Bread

Yields 2 loaves

5 1/2 cups flour
4 1/2 teaspoons yeast
1 cup tomato juice
3/4 cup water
3 tablespoons butter
1 1/2 tsp salt
1 egg
1 1/2 cup parmesan cheese
1 tsp dried basil

I need you to know that I cheat when I make my bread. I use my bread machine for the dough and then allow to rise in a traditional bread pan and bake in the oven...

Prepare dough. Divide into two loaves, place in greased bread pans, and allow to rise until doubled (about an hour). Bake at 350 degrees for about 30 minutes.

Remove from bread pan immediately, allow to cool, and enjoy!!

I highly recommend using asiago cheese. Parmesan could also be used, but I think the asiago gives the bread a little more ping. This bread is delicious toasted with some garlic butter.

Zucchini Egg Bake.

I really wasn't kidding yesterday when I talked about zucchini overtaking my diet. Today it is a zucchini egg bake! I threw this together yesterday, let it sit in the fridge overnight, and baked it this morning. So nice to be able to have a hearty Sunday breakfast without having to do any of the work on Sunday!

The basis for this recipe can be found on www.simplyrecipes.com. I altered the recipe to my liking (and the ingredients I had on hand). Turned out wonderful. I will definetly make this again in an effort to keep up with my zucchini plants and my basil and my tomatoes!

Zucchini Egg Bake

8 eggs

1.5 cups cottage cheese

1 cup shredded parmesan

dash of salt

1 tsp pepper

3 cups grated zucchini

3 medium sized tomatos - cut into chunks

20 basil leaves - cut into fine strips

4 slices of bread - cut into chunks

Beats eggs. Add cottage cheese and beat until well blended. Mix in parmesan, salt, and pepper. Remove excess water from zucchini (I squeezed it - about a cup at a time) and add to egg mixture. Remove some water from tomatoes (I slightly squeezed the chunks in a couple pieces of paper towel) and add to egg mixture. Mix in basil and bread chunks.

Grease a 9x13 baking dish. Pour mixture into dish. Refridgerate overnight or bake immediately. Bake at 350 degrees for 30 minutes; increase heat to 425 degrees for an additional 15 minutes. Let set for a few minutes after baking and enjoy!

Brushetta Pizza.

The moment I received my June/July Issue of Taste of Home I knew that I would be making the Brushetta Pizza featured on the cover. It didn't take me long either - maybe two days from the time I received the magazine to the time we were indulging in this ah-mazing pizza.

Don't know what is for supper yet? Make this.

Brushetta Pizza

(adapted from Taste of Home)

1 lb pork sausage

1/2 package turkey pepperoni

2 cups mozzarella cheese

homemade or pre-made pizza crust

1 1/2 cups chopped tomatoes

1/4 cup fresh basil leaves

1 teaspoon dried basil

1 tablespoon olive oil

2 garlic cloves, minced

1/2 teaspoon balsamic vinegar

Cook and drain the pork sausage. Top crust with pepperoni, sausage, and cheese. Bake at 450 degrees for 10-12 minutes or until cheese is desired meltedness/color.

Meanwhile, combine the tomatoes, basil, oil, garlic, and vinegar. Spoon over cooked pizza.

Cut and enjoy. If you are hesitant about not having "pizza sauce" you could open up a can and have it on the side for dipping. When I made my brushetta pizza I also made pizza fries - hence the dipping sauce. The pizza is equally delicious with or without dipping sauce.

Sun Dried Tomato & Basil Turkey Burgers.

Having lived on a farm always I've eaten a lot of beef burgers. A lot of beef in general. But, if an effort to eat a little healthier and expand my horizons I sometimes buy ground turkey. And with my ground turkey I like to creat these:

Sun Dried Tomato & Basil Turkey Burgers

(adapted from Taste of Home)

1/4 cup fat-free mayo

2 tablespoons dried basil, divided

1/4 cup milk

3 dry packed sun dried tomatoes

1 tablespoon dried onions

1 tablespoon dry bread crumbs

dash of salt

dash of pepper

1 pound ground turkey

Allow tomatoes to sit in water until they regain some moisture.

Combine the mayo and 1 tablespoon of basil. Cover and refridgerate.

Combine the milk, onion, bread crumbs, salt, pepper, and remainining basil. Chop the tomatoes into small pieces and add to mixture. Crumble turkey over mixture and mix well. Shape into four patties.

Grill until done.

Serve on buns with basil mayo. Add a lettuce and fresh tomato. Enjoy!!