Pepperoni Pizza Soup
PREP: 15 minutes / COOK: 6 minutes / BROIL: 3 minutes / YIELD: 4 servings
Finally, liquid food lovers everywhere can rejoice. America's favorite pizza is ready for sipping! Remember to try different “toppings” as well, such as mushrooms, onions, and sausage!
- 2 cans (10.75-ounce) condensed tomato soup
- 3 cups water
- 2 cloves garlic, minced
- 1 1/2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)
- 2 green onions, sliced
- 2 teaspoons dried oregano, crushed
- 1/3 cup diced pepperoni
- 1 cup shredded mozzarella cheese (4 ounces)
- 1 cup shredded cheddar cheese (4 ounces)
- Dried oregano
1) Preheat the broiler. In a large pan put the tomato soup, water, and garlic; bring to a boil over high heat. Stir in the macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until the macaroni is almost done. Pour the soup into 4 oven-proof bowls. Top each with 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until the cheese is bubbly and lightly browned. (Or serve the soup in a small round, crusty loaf of bread. Cut the top off the bread and scoop out the insides. Fill with soup, top with the cheeses, and broil as directed above.)
Stuffed Lasagna Rolls
PREP: 25 minutes / COOK: 7 minutes / BAKE: 20 minutes / YIELD: 5 to 6 servings
Many of us struggle with life's conundrums. Why are we here? Is this all there is? What do you do with the six sheets of lasagna pasta that are left over in your pantry? You're on your own with the first two, but I have the perfect solution for number three: Make some stuffed lasagna rolls!
- 12 no-cook lasagna noodles
- 2 to 3 hot Italian sausages
- 1 1/2 cups part-skim ricotta cheese
- 1 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 cup chopped fresh basil
- 1 teaspoon kosher salt or 3/4 teaspoon table salt
- 1 teaspoon freshly ground black pepper
- 1 (28-ounce) can crushed tomatoes
- 1 cup shredded mozzarella cheese
1) In a large pan of boiling, salted water cook the lasagna noodles for 2 to 3 minutes or until they are just soft (don't overcook them). Drain and rinse with cold water. Drain on paper towels.
2) Remove the casings from the sausages. Crumble the meat into a nonstick skillet. Cook over high heat about 5 to 6 minutes or until browned, breaking up the sausage with a wooden spoon. Remove from the pan and set aside. In a bowl mix the ricotta, Parmesan, egg, basil, salt, and pepper until combined. Set aside. Preheat the oven to 350 degrees F. In a 13 x 9 two-inch lasagna pan evenly spread half of the tomatoes.
3) To assemble the lasagna rolls, place a lasagna noodle on a work surface with the short side toward you. Put 2 tablespoons of the ricotta mixture on the bottom half of the noodle; add 1 tablespoon of the cooked sausage. Roll noodle starting at the bottom and place in the lasagna pan. Prepare the remaining noodles in the same way, lining them up in the pan. Spread the remaining tomatoes over the rolls and top with the mozzarella cheese. Cover with foil and bake for 10 to 15 minutes. Uncover and bake for 10 to 15 minutes more or until the cheese is bubbling and lightly browned.
