Time 1h20m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the squash, brussels sprouts and onion; drizzle with oil and toss to coat. Spread vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 30-40 minutes or until tender. , Meanwhile, cook pasta according to package directions. In a large nonstick skillet, cook sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Add tomatoes and tomato paste; cook and stir over medium heat until slightly thickened, about 5 minutes. , Drain pasta and return to the pan. Add sausage mixture, 1 cup mozzarella, 1/4 cup Asiago and roasted vegetables. , Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30-40 minutes or until heated through. Uncover; sprinkle with remaining cheeses. Bake 5 minutes longer or until cheese is melted.
Time 55m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Cook macaroni and drain. Chop up onion, bell pepper and celery into small pieces. In skillet, melt butter and cook onions, celery, and bell pepper in butter until tender. Then add tomatoes and soup. Cook about three to five minutes longer. In casserole dish put a layer of macaroni, a layer of soup mixture, and a layer of cheese. Repeat layers, ending with cheese on the top. Bake until cheese melts.
Time 50m Yield 2 casseroles (4 servings each). Number Of Ingredients 7 Steps:
Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add to prepared macaroni. Stir in tomatoes., Divide half of mixture between two greased 1-1/2-qt. baking dishes; sprinkle each with 1/2 cup cheese. Top with remaining mixture., Sprinkle remaining cheese over one casserole. Cover and freeze for up to 3 months. Sprinkle the second casserole with French-fried onions. Bake, uncovered, at 350° for 30 minutes or until heated through., To use frozen casserole: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Time 30m Yield 4 servings Number Of Ingredients 20 Steps:
Bring the water with salt to a boil. Add the macaroni; stir and simmer until tender, about 5 minutes. Do not overcook. Drain and rinse under cold water. In a skillet, heat the oil and add the onions, celery, green pepper and garlic. Cook, stirring, until wilted. Add the meat, salt and pepper. Cook, stirring, until the meat loses its red color. Add the oregano, basil and tomatoes. Cook, stirring, for 5 minutes. Add the cooked macaroni. Blend well and set aside. Keep warm. Meanwhile, melt the butter in a saucepan, and stir in the flour with a wire whisk until well-blended. Add the milk, stirring rapidly, and bring to a simmer. Cook, stirring, for about 5 minutes. Remove the sauce from the heat, and stir in the Cheddar cheese, cayenne, nutmeg, and more salt and pepper to taste. Stir until the cheese melts. Preheat broiler. Spoon the macaroni mixture into a baking dish measuring 7 by 10 by 2 1/2 inches. Pour the cheese sauce evenly over the macaroni mixture. Sprinkle with Parmesan cheese, and place under the broiler (about 4 to 5 inches from the heat source) until it is hot, bubbling and lightly browned.
