Meaty Manicotti

This is the first time I've ever made manicotti, don't know why, but my family loved it so I am sure I will make it often now. This one was super easy to make and has pretty basic ingredients in it that I typically  have on hand. I made all 14 which is an entire package of noodles and it was too much for my family of four. Just one filled me up and my husband only ate 2, so super filling!

INGREDIENTS:

14 uncooked manicotti shells

1 pound Italian sausage (I like sweet the best)

3/4 lb. ground beef

2 garlic cloves, minced

2 cups shredded Mozzarella cheese

3oz. cream cheese, cubed

1/4 tsp. salt

4 cups of meatless spaghetti sauce, divided

1/4 cup Parmesan cheese

DIRECTIONS:

1. Cook manicotti shells according to package. Meanwhile in a large skillet, cook sausage and beef over medium heat until meat is no longer pink. Add garlic and cook 1 minute longer, Drain and remove from heat. Cool for 10 minutes.

2. Drain shells and rinse in cold water. Stir mozzarella, cream cheese, salt, and meat mixture together. Spread 2 cups of spaghetti sauce in the bottom of a 9x13 baking dish. 

3. Stuff each shell with about 1/4 cup of meat mixture, arrange over sauce. Pour remaining sauce over top and sprinkle with Parmesan cheese.

4. Cover and bake at 350 degrees for 40 minutes. Uncover and bake and additional 5-10 minutes or until bubbly and heated through.

Whole Wheat Bruschetta Pasta

Ugh! It's getting darker way too early now! Sorry for the horrible shadow...AGAIN! This pasta is definitely one for the adults, not kids. My kids just wanted to know where the meatballs were. You can make this as is or you can also add some grilled chicken in with it  for a more filling meal. It tastes great either way.

Ingredients:

1 lb. wheat spaghetti, prepared (reserving 1/3 cup cooking liquid)

3-4 large tomatoes, diced

1 cup fresh packed basil, finely chopped

1/2 cup freshly grated Parmesan cheese

1/3 cup diced red onion

2 Tbsp. olive oil

1 Tbsp. Balsamic vinegar

1 Tbsp. Red Wine vinegar

2-3 cloves garlic, crushed

1/4 tsp. salt

1/4 tsp. pepper

grilled chicken (optional)

Directions:

Combine all ingredients and toss to coat.

Skillet Penne and Sausage Dinner

This is another one skillet meal from America's Test Kitchen, although I ran across it first on Teresa's blog,  A Blog About Food. The recipe called for sun-dried tomatoes as well, but for some reason they seemed to have missed my grocery list that week so I made it without- and it was still good. 

Ingredients:

1 tablespoon olive oil

1 onion, minced

salt

pound hot or sweet Italian turkey sausage, casings removed

3 garlic cloves, minced

1/2 cup sundried tomatoes, rinsed and chopped fine

8 ounces penne

2 1/2 cups chicken broth

1/2 cup heavy cream (I used fat free half and half)

1 (5 oz) bag spinach

1/2 cup Parmesan cheese

pepper

Directions

1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.

2. Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.

3. Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the tomatoes and penne evenly over the sausage. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce the heat to medium low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.

4. Stir in the spinach a handful at a time and cook until wilted, about two minutes. Stir in the Parmesan cheese and season with salt and pepper to taste.

BBQ Chicken Spaghetti

So anyone who reads this blog on a some-what regular basis will know that I love ranch and cilantro. Well Picky Palate has done it again! She has created yet another fabulous meal using my favorite ingredients.

Ingredients:

1 lb. angel hair

4 Tbsp. olive oil (I know I am bad, but I used butter!)

1/2 large red onion, diced

2 Tbsp. + ranch dressing mix

3/4 cup freshly chopped cilantro leaves

shredded bbq chicken (I put 3 chicken breasts in the crock pot topped with KC Masterpiece for 4-5 hours on low)

Directions:

1. Cook noodles according to package. Drain and run under cold water.

2. Place olive oil (or butter :) in large pot over medium heat and saute the diced red onion. Add cooked noodles, ranch, and cilantro. Season with a pinch of salt and pepper.

3. Place noodle mixture on serving plates and top with shredded bbq chicken.

Chicken Spaghetti

So if you haven't had the chance to buy the Pioneer Woman's cookbook yet, I highly recommend it. She has tried and true, no fail recipes, there are always a crowd pleaser. I think she's one of my favorites now. This was a great alternative to traditional spaghetti and we enjoyed it.

Ingredients:

1 cut-up fryer chicken (I used chicken breasts)

1 lb. thin spaghetti

4oz. jar diced pimentos, drained

1 small onion, diced

1/4 cup finely chopped green bell pepper

2 cans cream of mushroom soup

2 1/2 cups grated cheddar cheese

1 tsp. seasoned salt

fresh ground black pepper, to taste

1/8 tsp. cayenne pepper

Directions:

1. Add chicken to stock pot, cover with water and bring to a boil. Reduce heat to medium and simmer until chicken is cooked, about 25 minutes.

2. Remove chicken from water and set aside to cool.

3. Remove 2 cups of broth from the pot and set aside.

4. Bring remaining broth back to a boil and add spaghetti. Cook til al dente.

5. Drain spaghetti and discard liquid.

6. Shred chicken using 2 forks.

7. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup, 2 cups cheese, onion, green pepper, and pimentos. Add seasoned salt and peppers.

8. Add the chicken and reserved broth.

9. Stir together well and taste to check seasonings.

10. Pour mixture into a large baking dish, top with remaining cheese, and bake for 35-45 minutes at 350 degrees.

Ranch Mac n' Cheese

I came across this recipe while browsing the Recipe Shoebox a few weeks ago. I figured with how much we love ranch dressing in this house I had to give it a try. The kids absolutely loved it. It is very strong and full of flavor so I will probably serve it a s a side next time. It would make a great side for a bbq or picnic!

Ingredients:

1 pkg. (16-oz.) elbow macaroni

1 cup milk

1/4 cup butter, cubed

1 envelope ranch salad dressing mix

1 tsp. garlic salt

1 tsp. garlic pepper blend

1 tsp. lemon-pepper seasoning

1 cup (4-oz.) shredded Monterey Jack cheese

1 cup (4-oz.) shredded Colby cheese

1 cup (8-oz.) sour cream

1/2 cup crushed saltines

1/3 cup grated Parmesan cheese

Directions:

Cook macaroni according to package directions. Meanwhile, in a saucepan, combine the milk, butter, dressing mix, and seasonings; heat through. Stir in Monterrey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni; stir into cheese sauce. Allow to sit for 5-10 minutes before serving. Sprinkle with crushed saltines and Parmesan cheese.

Sausage & Pepper Baked Ziti

I hope everyone had a great Christmas, I know we did. Santa always seems to bring more than he's supposed to! The holidays were great and so was the food. Now I am working on taking down Christmas and actually decorating our new home.

I got this recipe out of a Woman's Day magazine and finally got around to trying it. It was really good and even the kids liked it. The sauce has a slightly creamy taste to it with the ricotta cheese....yum! Give it a try, you won't be disappointed!

Ingredients:

8oz uncooked ziti pasta

2 tsp. oil

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 medium onion, chopped

12oz sweet Italian sausage links, about 4

1 cup part skim ricotta

1 1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan

1/4 cup chopped parsley

2 cups marinara sauce

Directions:

1. Cook pasta till al dente.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add peppers, onion, and sausage and cook until sausage is browned. Remove from heat and slice sausage into 1/4-in. slices.

3. Mix ricotta, 1 cup mozzarella, Parmesan, and parsley in a medium bowl. Drain pasta, toss with cheese mixture, sausage mixture, and 1 cup marinara.

4. Pour mixture into a 2-qt. shallow baking dish. Spoon remaining sauce on top and sprinkle with 1/2 cup mozzarella cheese. Bake uncovered, 400 degrees, for 20 minutes, or until bubbly.

Dutch Oven Swiss Steak

I got this recipe from Shar's but I found it to be VERY similar to the Lion House recipe. My husband loves this dish and it makes the house smell so good! It's fairly simple, I even buy the pre-cut meat to make it even easier. Great comfort food for a cold day.

Ingredients:
4 lbs. beef round, cut about 1/2" thick
3/4 cup flour, divided
4-6 Tbsp. butter
1 Tbsp. sea salt
1/2 tsp. ground pepper
1/2 tsp. thyme
2 cups beef broth
1 cup celery, chopped
1 cup green bell pepper, chopped
1 medium onion, diced
2 15oz. cans stewed tomatoes
1/2 lb. mozzarella cheese, grated

Directions:
1. Cut meat into 1" strips.
2. Dredge meat with 1/2 cup flour.
3. Melt butter in a large pot. Brown the dredged meat.
4. Stir in remaining flour and all seasonings. Slowly blend in beef broth.
5. Add vegetables and cook until slightly thickened.
6. Pour mixture into a dutch oven or if you don't have one, a roasting pan or casserole dish with lid will work.
7. Cover and bake at 325 degrees for 3 1/2-4 hours.
8. Remove and top with mozzarella cheese.

You can serve this over egg noodles, mashed potatoes, or rice as well. Whatever your family likes.

I cut this recipe in 1/2 for my family of 4 and it made plenty.

Pizza Pasta

Sorry for the lack of posting lately. We close on our new house in 2 weeks so things have been busy. I hope to be back to normal postings by mid-November.

This recipe came from allrecipes.com. It was so quick and easy and the whole family enjoyed it. I do think a sauce makes or breaks a dish so don't use cheap sauce. I found the "mini" pepperoni at the store this week and thought they worked perfectly for this dish.

Ingredients:

• 2 cups uncooked egg noodles (I used rotini)
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese
• (I also added black olives)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook noodles according to package directions.
3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, (olives), pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Baked Mostaccioli

I found this recipe on Tasty Kitchen and thought it sounded good. I usually can't go wrong when I make a pasta dish. The kids love anything with noodles and my husband really likes Italian sausage so it was a winner in our house. It does make a ton though! There is 2 pounds of meat in this sucker so a little goes a long way. Next time I'll freeze half for an emergency meal. (By the way Tasty Kitchen is the Pioneer Woman's new recipe website and she recently finished writing her very first cookbook which you can pre-order now on Amazon. Just thought I'd share for those of you who love her as much as I do!)

Ingredients:
1 pound Ground Beef
1 pound Italian Sausage
2 pinch(es) Garlic Sal, (I used 1 clove of garlic, minced)
45 ounces jar Spaghetti Sauce (I'm a Prego fan)
2 teaspoons Italian Seasoning (to Taste)
1 box(es) Mostaccioli Noodles
6 slices American Cheese
6 slices Mozzarella Cheese (get Slices, NOT Shredded)
6 slices Provolone Cheese

Directions:
1. Boil your noodles according to the box.
2. Brown the ground beef and Italian sausage and garlic.
3. Add spaghetti sauce and Italian seasoning to browned meat and let simmer for about 15-20 mins.
4. Preheat oven to 350F.
5. Grease a 9×13 glass dish and layer 1/2 of your noodles. Tear up 3 pieces of American cheese and3 pieces of mozzarella cheese, and place on top of noodles. (**placing the cheese on the noodles is a VERY important secret step)
Next pour 1/2 of your meat sauce over the cheese and noodles.
Now add the other 1/2 of your noodles and top with the other 3 slices of American cheese and 3 slices of provolone cheese.
Pour other 1/2 of your sauce over the 2nd layer of cheese and noodles, then top with remaining mozzarella cheese.
6. Place in oven on 350F for 45 mins.

Chicken and White Cream Pasta

I found this recipe the other day on a blog called Dinner's Ready. I knew right away it was one my family would like. So onto the menu it went and the family loved it. The only changes I made were seasoning my chicken with Johnny's Garlic Seasoning before cooking it and then adding the seasoning again to the final dish. Yum!

Ingredients:

2 c uncooked penne pasta

2 c sliced fresh mushrooms

1 c sliced green onions

2 Tbs butter

½ c chicken broth

1 tsp minced garlic

1 Tbs flour

1/3 c water

1 c heavy whipping cream

2 c chicken, cooked and cubed

¼ tsp salt

1/8 tsp pepper

Shredded Parmesan cheese (not grated)

Directions:

Cook pasta according to package directions. In a large skillet, saute mushrooms and onions in butter for 4-5 min or until tender. Add broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 min. Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat and stir until thickened. Stir in cream. Bring to a boil. Reduce heat, simmer uncovered for 4-5 min. Add the cooked pasta, chicken, salt and pepper to cream sauce. Cook for 3-4 min or until heated through. Sprinkle with lots of shredded Parmesan and season with salt and pepper.

Lo Mein

I can't even remember where I found this recipe because it's been sitting in my "to try" file for so long. So if this recipe belongs to you, please let me know! I thought the oyster flavor was a little too strong for me in this dish so I will probably cut that in half next time. Still very good and everyone enjoyed it. I served this along side Sweet and Sour Chicken, you can find the recipe here.

Ingredients:
12 oz. Lo Mein noodles (I used thick spaghetti noodles)
stir-fry sauce (recipe below)
1 Tbsp. vegetable oil
1 large onion
1 cup shredded carrots
1 cup sliced fresh mushrooms
1 cup bean sprouts
1 cup broccoli florets (I omitted this)

Stir-Fry Sauce
3 Tbsp. soy sauce
2 Tbsp. oyster sauce
1 Tbsp. minced garlic
1 Tbsp. rice wine vinegar
1 Tbsp. ketchup
1 tsp. dark sesame oil
2 tsp. chopped ginger ( I omitted this)
*whisk all ingredients together

Directions:
Cook noodles according to package. Meanwhile, prepare stir-fry sauce and begin chopping vegetables. Once noodles are done, drain and set aside.
Heat oil in a large skillet over medium heat. Add onions and cook until translucent. Add remaining vegetables and cook until crisp.
Add noodles and stir-fry sauce and crank the heat up to high for 2-3 minutes, or until heated through and well combined.

Pioneer Woman's Mac & Cheese

thepioneerwoman.com

If you've never been on the Pioneer Woman's blog before, you're missing out. She is an amazing cook and her recipes never lack flavor! I have one word for this one- SPICY! Wow, I even toned down the heat in this recipe and it was still spicy. It was so good though that you continue eating even though your mouth is burning. My husband had 3 servings.

Ingredients:
1 lb. macaroni noodles
1/4 to 1/2 of a red onion, diced
equal amount of red bell pepper, diced
1 4oz. can green chilies
1 cup frozen corn
1 finely diced jalapeno (I used 1/2)
1 heaping cup grated pepper jack cheese ( I used 1/2 pepper jack, 1/2 mozzarella)
2-3 cloves garlic, minced
1 cup heavy cream
olive oil
2 Tbsp. butter
salt & pepper

Directions:
1. Boil pasta until al dente.
2. In a large skillet, add olive oil and saute onions, bell pepper, jalapeno, garlic, and corn over medium heat for 2-3 minutes. Add green chilies, stir,then turn off heat.
3. Drain pasta and add it to the skillet. Pour on cream, add cheese, then add salt and pepper to taste.

Chicken Tortellini Bake

Is it possible to take a good picture of a casserole? I personally don't think so. Don't let the picture turn you off. This is a good hearty, filling meal that my whole family loved. I recommend using Costco's 7-cheese tortellini.

Ingredients:
16 ounce package of cheese tortellini (my advice is to use the fresh)
1 tablespoon oil
2 cups (about 2 chicken breasts), cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 tablespoons flour
8 ounces (1 cup) chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
8 oz (2 cups) shredded Monterrey jack cheese (to be honest, any combination of cheeses, like cheddar, mozzarella or Monterrey jack would be good)

Directions:
1. Bring a large pot of water to boil and cook tortellini according to package. Drain and set aside.
2. Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.
3. Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.
4. Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

Garlic Toasted Spaghetti Bruschetta

Ingredients:
softened butter
french bread or Ciabatta Bread, cut in half lengthwise ( I recommend Ciabatta)
Lawry's Garlic Salt with Parsley
l lb of your favorite prepared spaghetti*
shredded mozzarella cheese

Directions:
1. Preheat oven to 375 degrees F. Spread butter over cut sides of bread. Sprinkle lightly with garlic salt. Top with prepared spaghetti that's been cut into small pieces with kitchen scissors then sprinkle with shredded mozzarella cheese. Bake for 20 minutes or until cheese is melted and hot. Let cool for 5 minutes then cut into strips. Serve warm.

*I used Prego's Meat sauce as my starter sauce. I added Italian sausage (cooked), minced garlic, chopped onion, and chopped fresh parsley. Simmer for 30 minutes then pour over hot angel hair pasta.

Once again, this is a Picky Palate recipe, (I know, O.D.), you just can't go wrong!

Antipasto Pasta Salad

Ingredients:
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Directions:
1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Pasta Carrabba

Ingredients:
CHICKEN
3 boneless, skinless chicken breasts, halved
3 Tbsp. balsamic vinegar
1/4 extra virgin olive oil
1/8 cup fresh chopped basil
salt & pepper, to taste
SAUCE & PASTA
3 Tbsp. butter
4 medium shallots (no substitutions)
2 cups cream
6oz. fresh mushrooms
1 cup frozen peas
salt & pepper, to taste
1 9oz. pkg. FRESH fettuccine
freshly grated Parmesan, to taste

Directions:
1. Place halved chicken breasts side by side in a lightly greased baking dish. Drizzle with vinegar and oil. Sprinkle basil leaves over the breasts and season with salt & pepper. Refrigerate for at least 1 hour.
2. Bake chicken for 30 minutes at 350 degrees.
3.Peel and finely chop shallots. Saute in butter for 1 minute. Add cream and salt & pepper. Bring to a boil, then reduce until thickened to a light sauce. Add mushrooms and peas and cook an additional 2 minutes.
4. Cook pasta according to package (mine took 2-3 minutes), drain and shake out all excess water.
5. Thinly slice chicken, add to pasta, toss gently with sauce and top with Parmesan cheese. Serve immediately.

Crock Pot Beef Stroganoff

Ingredients:
1 lb. cubed beef stew meat
1 10.75oz. can Golden Mushroom Soup (not cream of mushroom)
1/2 cup chopped onion
1 Tbsp. Worcestershire sauce
1/2 envelope of onion soup mix
1/4 cup water
4 ounces cream cheese
dollop of sour cream
small can of mushrooms

Directions:
1. In your crock pot, combine beef, soup, onion soup mix, onion, Worcestershire, and water.
2. Cook on low for 5-6 hours (until meat is tender).
3. A half an hour prior to serving add mushrooms.
4. Add cream cheese and sour cream just prior to serving.
5. Serve over egg noodles.

*if your family likes it extra "saucy", then double Golden Mushroom Soup and water

Fettucine Alfredo w/ Chicken

I got this recipe out of a book that is supposed to be restaurant copy-cats. This is supposed to be a copy-cat of Olive Garden's fettuccine alfredo. Since I've never had their fettuccine alfredo, I can't tell you that it tastes the same, what I can tell you is that it tastes really good!

Ingredients:

8 oz. cream cheese, cubed

3/4 cup gated Parmesan cheese (1/2 cup is plenty)

1/2 cup butter or margarine

1/2 cup milk

16 oz. fettuccine noodles, cooked & drained

chicken (optional)

Directions:

*if you have chosen to add chicken, which I did, cook completely prior to starting sauce. I brushed six chicken tenders with olive oil and seasoned with Johnny's garlic seasoning (from Costco). Bake at 350 degrees for 30 minutes.

1. In a medium saucepan combine cream cheese, Parmesan, butter, and milk. Stir constantly over medium heat until smooth. Toss over pasta.

Lasagna

Ingredients:
1 pound spicy Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions:
1. In a Dutch oven or skillet, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.