Baked Ziti-Elise's

Baked Ziti

8 oz. dry ziti pasta

1 jar (1lb. 10oz.) 3 Cheese Prego spaghetti sauce

2 c. shredded mozzarella cheese

1 c. shredded parmesan cheese

15 oz. ricotta cheese

1 egg

2 tsp. dried parsley

1 tsp. dried basil

1/2 tsp. pepper

olive oil

optional: browned sausage or ground beef to add to the sauce

Boil ziti noodles until soft, drain and moisten with olive oil to keep from sticking. In a separate bowl, mix ricotta cheese, egg, parsley, basil, and pepper. In a 2 1/2 qt. (I used a 9x13) casserole dish, layer a small amount of sauce, a flat layer of noodles, some ricotta cheese mixture, mozzarella and parmesan cheese. Repeat layering process until ingredients or space runs out. Last layer should be any leftover sauce sprinkled with a little mozzarella and parmesan cheese. Bake uncovered at 350 for 25-30 minutes or until bubbly around edges.

chicken pesto strombolli-Jenni's

chicken pesto strombolli

1 Rhodes Rolls Frozen bread Loaf

1/2 cup Pesto Sauce

2 cups Spinach

2 cups Cooked Shredded Chicken

2 cups Shredded Mozzarella

1/2 cups Grated Parmesan Cheese, divided

1 tsp. Garlic Salt

1 egg, lightly beaten

Thaw bread according to package.

On greased counter roll out to a rectangle about the size of a cookie sheet

Spread Pesto all over leaving a 1 inch space from edge

Sprinkle 1/4 cup Parmesan on top of pesto. Sprinkle Mozzarella the layer of spinach, last your shredded Chicken.

Now roll, jelly roll style,  starting at the long end.

Roll it all the way so it makes a long tube.

Place on a greased cookie sheet, make sure seam is on the bottom.  Tuck ends under.

Brush with egg. Sprinkle with Parmesan and Garlic Salt.

Cut slits along the top to vent

Let Rise 30 minutes. Bake @350 until golden brown, 20-30 minutes.