Baked Ziti

1 lb. dry pasta (penne)
1 small onion
1 - 2 lbs. ground beef
2 24 oz. jars of Bertolli Tomato & Basil spaghetti sauce
8 oz. sliced provolone
16 oz. light sour cream
8 oz. shredded mozzarella
2 tbs. grated Parmesan

Brown onion and meat in 1-2 tbls. olive oil. Also prepare pasta, drain.
Preheat oven to 350 degrees. Spray a 10.5x14.75 (4 qt.) baking dish with cooking spray. Layer 1/2 ziti, all provolone, all sour cream, 1/2 meat, one jar of sauce, remaining ziti, 6 oz. mozzarella, remaining meat and 2nd jar of sauce. Top with remaining mozzarella and 2 tbs. Parmesan. Bake 35 minutes or until cheese is melted.
*You can make this in two smaller pans and freeze one, or give one away.

Kim's Perfect Guacamole

Pile 1/4 cup chopped onion, 3 seeded & chopped serrano chiles, 3/4 cup torn cilantro, and a pinch of kosher salt on a cutting board. Chop and then slightly mash with the flat side of the knife. Transfer to a bowl, add 3 diced avocados and mash with a wooden spoon until combined but still chunky. Stir in 1 medium diced tomato and season with salt. Top with more tomato, cilantro, and onion (if desired). Serve with tortilla chips.

Chunky Tomato Salsa

3 & 1/2 cups peeled chopped tomatoes (about 4 large)

1 large green pepper, chopped

1 medium - large onion, chopped

1 serrano pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped

3/4 teaspoon sugar

2 & 1/4 teaspoon salt

2-3 garlic cloves, minced

1/2 teaspoon ground cumin

1 can (6 ounces) tomato paste

1/4 cup white vinegar

2 tablespoons fresh lemon juice

Baked tortilla chip scoops

In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar, and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.

Hearty Spaghetti Casserole

8 oz. box spaghetti
8 oz. ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can diced tomatoes, undrained
1 can condensed tomato soup
1/2 tsp. ground black pepper
2 cups shredded cheddar cheese
4 slices cooked bacon, crumbled

Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside.

Cook ground beef, onion, and pepper in a large skillet. Drain. Stir in tomatoes, tomato soup, and black pepper. Bring to a boil, then remove from heat. Add 1 cup of cheddar, stirring until melted. Add bacon and pasta. Transfer to a greased baking dish.

Cover and bake for 30 minutes. Sprinkle with remaining cheddar. Bake uncovered for 15 minutes.

Provolone and Pesto Quiche

1 frozen deep dish pie crust
1 pkg. of sliced provolone cheese
3 tablespoons refrigerated pesto
1/4 cup grated Parmesan cheese
1/2 cup chopped red bell pepper
3 large eggs
3/4 cup milk

Heat oven to 425 degrees.

Remove crust and place 4 slices provolone cheese around bottom of crust.

Spread 3 tablespoons pesto on top of cheese. Sprinkle with Parmesan and chopped bell pepper.
Top with 4 more slices provolone cheese.

In large bowl, whisk eggs and milk until blended. Pour over cheese.

Bake 7 minutes. Reduce oven temp. to 325 degrees and bake for 15 minutes. Cover edge of crust with foil. Bake 23-28 minutes longer or until set and knife inserted in center comes out clean. Let stand 5 minutes before serving.

*I like to use sun dried tomato pesto and green bell peppers as another option. This one is my favorite.