Pizza Sauce

Pizza Sauce
adapted from the recipe at gimmesomeoven.com


Ingredients:
1 (15oz) can tomato sauce (the no salt added type, when I can find it)
1 (6oz) can tomato paste (the no salt added type, when I can find it)
2 cloves garlic, finely minced
1 Tbsp chopped fresh basil
1 tsp dried basil (yes, I use both dried AND fresh)
2 tsp dried oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried marjoram
1/2 tsp kosher salt
1 tsp red wine vinegar
splash of cranberry-pomegranate juice
sugar, to taste

Directions:
Combine all ingredients in a small saucepan. Cook over medium heat just until it starts boiling. Reduce heat, cover, and let simmer for another 15 minutes.

This also freezes well.

Pizza Casserole

Pizza Casserole
adapted from the recipe here at tasteofhome; originally published in Taste of Home December/January 2007, p42


16 Servings (2 casseroles, 8 servings each)
Prep: 20 min. Bake: 30 min.

Ingredients
1 box (13oz - just a little over 4 cups) uncooked spiral pasta (I use whole wheat)
2 pounds lean ground beef
1 medium onion, chopped
16oz mushrooms, sliced
1 can (15 ounces) tomato sauce (I use the no salt added type when I can find it)
1 jar (14 ounces) pizza sauce (I make my own)
1 can (6 ounces) tomato paste (I use the no salt added type when I can find it)
1/2 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided (I tend to use more)
1 package (3-1/2 ounces) sliced pepperoni (I don't use the full package)
1/2 cup grated Parmesan cheese

Directions
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.

Divide half of the mixture between two greased 11-in. x 7-in. baking dishes; sprinkle each with 1 cup mozzarella cheese. Repeat layers. Top each with pepperoni and Parmesan cheese.

Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through.


***MY NOTES***: Not owning two 11x7-inch baking dishes, I use a 9-inch squared and a 9x13-inch baking dish. Or I could make one big 11x13-inch casserole out of this. Whatever size dishes you use, divide the meat and cheese accordingly.

These are the nutrition facts for the original recipe: 1 serving (1 each) equals 296 calories, 14 g fat (7 g saturated fat), 51 mg cholesterol, 616 mg sodium, 19 g carbohydrate, 2 g fiber, 23 g protein. Even before I altered it, it's not...hideous...when it comes to nutrition. With minimal effort the sodium could be cut waaaaay down and probably the cholesterol, too....except that I tend to add about a cup or two more mozzarella to the recipe.

Hamburger Noodle Casserole

Hamburger Noodle Casserole
adapted from the recipe at Taste of Home


1 bag whole wheat egg noodles
2 pounds lean ground beef (90% lean)
2 garlic cloves, minced
3 cans (8 ounces each) tomato sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) reduced-fat cream cheese
1 cup reduced-fat ricotta cheese
1/4 cup reduced-fat sour cream
1 cup shredded reduced-fat cheddar cheese


Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture.

In a small bowl, beat the cream cheese, ricotta cheese and sour cream until blended.

Spoon half of the noodle mixture into a 13-inch x 9-inch baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture.

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

Yield: 10 servings.


**MY NOTES: I changed this recipe very little. As a matter of preference, I use whole wheat egg noodles, add a little more meat and cheese, and drop the green onions completely. This recipe is so easy that Mister and Girl can cook it with almost no input from me. On nights I actually cook it, I might toss in a few herbs for flavoring (a little parsley, a smidge of basil, etc.) if I remember/feel like it.