BBQ Port Pasta

2 1/2 cups leftover cooked pork
1 1/2 cup leftover veggies (I used Chunks of potato and baby carrots cut in half)
2 cups dry noodles, cooked el-dente' (I used twists)
1 small onion chopped and fried lightly in butter
1/4 cup BBQ sauce, (I used Baby-Rays hickory and brown sugar)
1/2 of a 15 oz jar Tostitos Salas Con Queso Medium sauce
2/3 cup medium sharp shredded cheddar
2/3 cup shredded Mozzarella cheese
1 (2.8 oz) package French fried onions (for topping)

Toss everything but the French fried onions together, if too dry add a little more cheese sauce or milk. Put in a 1 1/2 qt baking dish and cook in a preheated 350 oven for 25 minutes or until hot and onions are starting to brown. Serves 4

Italian Bake

Casserole ingredients

1 lb Italian sausage links

1 large red pepper, chopped

1 lb meatballs * recipe below

1 onion, chopped

1 tsp minced garlic

1 jar Spaghetti sauce

1 tsp Italian seasoning

8 oz rotini pasta

16 oz pkg shredded mozzarella cheese, divided

1/2 cup parmeasan cheese


*Meatball ingredients

1 lb hamburger
1/4 cup crushed BBQ potato chips
1 teaspoon garlic from jar
1 egg
1/2 teaspoon garlic

Mix the ingredients for the meatballs and roll into small bite sized meatballs and cook in a fry pan until done. Set a side.

In a large fry pan cook the sausage until done, slice and set a side.

In the same pan sauté the chopped onion, garlic, and red pepper. Then add to the spaghetti sauce, Italian seasoning’s, meat balls and sausage to simmer in a large pan.

Cook the noodles to el dente, drain and put into sauce along with 8 oz of the cheese.  Pour all that into a 9x13 casserole dish. Top with the remaining 8 oz of cheese and 1/2 cup parmeasan cheese and lightly sprinkle a little more Italian seasoning over top.

Bake in a preheated oven for 35-40 minutes covered in foil.  Serves a family.