Heather's Recipes
In a bow, mix together cream cheese, cheddar, sour cream, bacon, almonds, and green onions. Season with salt and pepper if desired. Cover and chill at least 2 hours. Serve with crackers.
Mix first 3 ingredients. Mixture will be stiff.
In a greased 6 qt slow cooker, mix 1 jar pasta sauce with water. Fill shells with ricotta mixture. Layer in slow cooker. Top with remaining jar of sauce.
Cook covered on low until pasta is tender 4-5 hours). If desired, serve with additional cheese.
Heat oven to 350. In a 5 qt Dutch oven, cook beef and onion over medium-high heat; 5-7 minutes, stirring frequently until thoroughly cooked; drain. Stir in cooked pasta, salt, pepper, and pasta sauce.
In medium bowl, mix ricotta cheese, egg, and 3/4 C of the shredded cheese. Spray 13X9 baking dish with cooking spray.
Spoon half of pasta mixture (about 3 1/2 C) into bottom of baking dish. Spoon ricotta mixture evenly over pasta mixture in baking dish. Top with remaining pasta mixture; sprinkle with remaining shredded cheese.
Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down. Bake 35-40 minutes or until heated through and cheese is melted.
To make ahead; wrap foil covered casserole in double layer of plastic wrap; label and freeze p to 3 months. To thaw and bake: thaw overnight or until completely thawed in refrigerator. Remove plastic. Bake 50-60 minutes or until center is hot and cheese is melted. To bake from freezer (no thawing): heat oven to 350. Remove plastic. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is hot and cheese is melted.
Heat oven to 375. Lightly grease 12 inch pizza pan. Unroll 1 can of dough; placing on a greased pan. Starting at center, press out dough with hands to edge of pan. Layer pepperoni, mushrooms, and provolone over dough.
Unroll remaining can of dough. Press out dough on work surface to form 12 inch round. Fold dough in half; lace over provolone cheese and unfold. Press outside edges to seal. Cut several slits in top crust for steam to escape. Sprinkle with Parmesan cheese.
Bake 30-35 minutes or until crust is deep golden brown. cut pizza into wedges; serve with warm pizza sauce.