Pizza Lasagna

1 16 oz uncooked rotini pasta 1 lb Italian sausage 1 24 oz pasta sauce 1 16 oz cottage cheese 1 4 oz can of mushrooms, drained 12 oz shredded mozzarella cheese 2 3 oz sliced pepperoni Boil pasta Brown sausage, drain Mix pasta, pasta sauce, and sausage Pour into greased 13X9 dish Mix cottage cheese, mushrooms, and mozzarella cheese in bowl Spread cheese mix on top Top with pepperoni Bake 25 min @ 350

100% WHOLE WHEAT PIZZA DOUGH

2 1/2 cups whole wheat flour, 1/2 cup separate for dusting
2 1/4 tsp active dry yeast
3/4 tsp salt
1 cup warm water
1 tbsp extra virgin olive oil
1 tbsp sugar

In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.
In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining sugar. Make a well in the center and add yeast mixture and olive oil.
Stir using the paddle attachment or a spoon until the dough just comes together, then knead, either by hand or in a stand mixer fixed with the dough hook, for about 5 minutes (3-4 minutes if using stand mixer). Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.
Shape dough into a ball, place in a lightly greased bowl and cover with lightly greased plastic wrap to rise until doubled, about 45 minutes to 1 hour.
Punch down risen dough, shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes (at this time you can put on your desired toppings).
Preheat oven to 500 degrees F. Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown and toppings are baked. Let pizza rest for about 10 minutes before slicing.

Sent in by fan Stephanie Martin-Rowe

Baked Spaghetti in Garlic Bread

You will need:

• 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature (you can  substitute for another brand)
• 6 oz spaghetti, cooked
• 1 cup thick spaghetti sauce
• 8 oz mozzarella cheese, cut into 1/2 –inch cubes
• 1 egg white
• Parmesan cheese
• Parsley flakes

1.Spray counter lightly with non-stick cooking spray (or use parchment paper).

2.Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

3.Cook spaghetti according to package instructions. Drain and let cool slightly.

4.Remove wrap from dough. 

5.Place spaghetti lengthwise in a 4-inch strip down the center of dough. 

6.Top with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)

7.Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.

8.Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

9.Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). 

10.Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).

11.Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Recipe from http://www.rhodesbread.com/blog/blog/braided-spaghetti-bread

spinach & cheese stuffed manicotti

Yield: 6 servings (2 manicotti per serving)

Prep Time: 45 min

Cook Time: 60 min

This recipe for Spinach & Cheese Stuffed Manicotti was inspired by my Mom, who used to make this for all special family occasions before she had to say goodbye to manicotti noodles and go gluten-free.

Ingredients:

1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
8 ounces shredded mozzarella cheese
15 ounces ricotta cheese
4 ounces cream cheese
1/2 cup shredded Romano or Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (12 to 14 shells) manicotti noodles
3 to 4 cups marinara sauce (1 jar + a little more)
1/2 cup shredded Romano or Parmesan cheese, for topping

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, mix spinach, cheeses, eggs, salt and pepper. Stir together until well blended.

3. Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan. Spread it around to cover the bottom.

4. Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.

5. Cover the pasta with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.

6. Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.

Tips:

*It's perfectly okay to use low fat ricotta and low fat cream cheese.
*If you don't wish to use the spinach, it's ok to leave it out and just turn this into a cheese-stuffed manicotti.
*If you don't wish to use the plastic bag method of squeezing the filling into the shells, you can use a very small spoon or fork to stuff the filling-- it will just take a bit longer and might be a little messy.

Recipe By: www.recipegirl.com