Kitchen Guy

Take the mystery out of stuffing pasta and bake it in a delicious easy-to-make tomato sauce.

1/2 pound Italian sausage
2 Tbsp. olive oil
1 cup diced onion
2 14 oz. cans stewed tomatoes
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 bay leaf
6 oz. tomato paste
2 eggs
2 pkgs frozen spinach, cooked, cooked, drained and chopped
3/4 cup grated Parmesan cheese
2 cups Mozzarella cheese, shredded
1 cup Ricotta cheese
1/4 cup seasoned breadcrumbs
1/2 tsp. nutmeg
1/2 tsp. garlic powder
8 cooked manicotti noodles
2 Tbsp. fresh parsley, minced
salt and pepper to taste

Saute sausage in a large skillet over medium heat, breaking up meat with a spoon. When cooked through, drain and reserve. Heat some olive oil in the same skillet and add onions, cooking until tender, about 8 minutes. Add stewed tomatoes, breaking up with a potato masher or a spoon, dried oregano and basil, bay leaf and tomato paste. Mix well, bring to a boil, then lower to a simmer and cook uncovered until sauce thickens, about 20 minutes.

Beat eggs lightly in a large bowl. Squeeze excess water from spinach, chop and then mix well with 2/3 of the Parmesan, the mozzarella and ricotta cheese, breadcrumbs, nutmeg, garlic powder, reserved sausage and salt and pepper.

Fill cooked manicotti with cheese/sausage/spinach mixture. Ladle a portion of the sauce into a glass baking dish. Arrange stuffed manicotti on top of sauce, then cover with the rest of the sauce and top with remaining Parmesan cheese.

Bake covered in a 375 oven, approximately 45 minutes.

Boo! It’s delicious! It’s easy! And it’s a great seasonal treat made with pumpkin and spice.

2 cups all-purpose flour
2 cups sugar
1 Tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 15-oz. can solid pack pumpkin (not pumpkin pie filling)
4 large eggs
3/4 cup vegetable oil
1 cup raisins
6 oz. cream cheese at room temperature
1 cup powdered sugar
1/3 cup butter at room temperature
Red food coloring
Yellow food coloring

Preheat oven to 350. Grease a rectangular baking pan. Stir flour, sugar, baking soda and baking powder, salt and spices in a mixer. Add pumpkin, eggs and oil and beat until well blended. Stop the mixer and fold in the raisins.

Spread the batter in the prepared baking pan and bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack.

Make the icing by beating cream cheese, powdered sugar and butter in a medium bowl. Use a drop or two of red food coloring and a drop or two of yellow food coloring to tint the icing orange. Spread the frosting over the cooled cake and refrigerate shortly to help set. Cut and serve.

Easy-to-make Mexican classic that has all the elements of the original, but takes a few shortcuts to produce a tasty result.

8 ounces whole green chilies (like Anaheim or Poblano)
8 ounces Monterey Jack cheese, shredded
3 large eggs, beaten
2 cups whole milk
1/2 cup flour
1/2 tsp. salt

Remove seeds from the chilies and then cut into half-inch and one-inch pieces.

Spray the bottom of a glass baking dish with cooking spray. Layer chilies in bottom, then add a layer of cheese, Repeat.

Mix the eggs, milk, flour and salt until thoroughly combined. Pour over chili-cheese layers.

Bake uncovered in a preheated 350 oven for 40 minutes until puffed and golden, Cool slightly, cut into squares and serve with your favorite Mexican toppings and sides.