Baked Ziti

INGREDIENTS

1 pound dry ziti pasta (or really any kind of pasta would work- I actually used Penne pasta)

1 onion, chopped

1 pound lean ground beef (season with pepper, garlic powder, onion powder, and minced garlic)

2 (26 ounce) jars spaghetti sauce (I added a zucchini to my sauce just for more veggies!)

8 slices provolone cheese

1 1/2 cups sour cream

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 7-8 minutes; drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Spray 2 8x8 inch pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream,  1/4 of ziti, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.

Bake covered for 30 minutes in the preheated oven, or until cheeses are melted.

from sixsistersstuff.com

Ham 'n' Cheese Quiche

from Taste of Home

Ingredients:

2 pastry shells (9 inches)
2 cups diced fully cooked ham
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons dried minced onion
4 eggs
2 cups half and half cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Line unpricked pastry shells with a double thickness of foil.  Bake at 400 for 5 minutes.  Remove foil; bake 5 minutes longer.

Divide ham, cheese and onion between the shells.  In a bowl, whisk eggs, cream, salt and pepper.  Pour into shells.  Cover and freeze for up to 3 months.  Or cover edges with foil and bake at 400 for 35-40 minutes or until a knife inserted near the center comes out clean.  Let stand for 5-10 minutes before cutting.

To use frozen quiche:  Completely thaw in the refrigerator.  Remorve from the refrigerator 30 minutes before baking as directed.  Yield:  2 quiches (6 servings each).