Baked Penne with Sausage

Cold nights are coming! This easy 5-ingredient casserole will warm everyone up in no time. I love the way the pasta cooks in the sauce here - it adds great flavor. (from my friend Tracy)

1 lb penne pasta

3/4 cup extra-virgin olive oil

1 lb Italian sausage, casings removed

two 28 oz. cans crushed tomatoes - I like Muir Glen, with basil or fire-roasted

parmesan cheese to taste

Preheat oven to 400 degrees. Combine uncooked penne and olive oil in a large, deep baking dish. Let stand for 5 minutes. Meanwhile, cook the sausage until no longer pink, breaking up into small pieces with the back of a wooden spoon. Stir cooked sausage and crushed tomatoes into the pasta mixture.

Cover dish tightly with aluminum foil. Bake for 40 minutes and then check pasta for doneness. It should be tender to the bite, but not too soft. Mine took more like 45-50 minutes. Remove from oven, stir well and sprinkle liberally with grated parmesan. 

*My spouse requires bread with pasta. I make garlic toast with whatever bread I have on hand. Brush it with olive oil, sprinkle with garlic salt and bake for the last five minutes with the pasta. 

Peanut M&M Bars

One of those "why didn't I think of that?" recipes. I had to make them almost immediately, and sure enough, Peanut M&Ms and peanut butter bars turned out to be an unbeatable combination. I also love the festive look created by the rainbow-colored candies on top. (from Tasty Kitchen)

1/2 cup butter

2 cups light brown sugar

1/2 cup creamy peanut butter

2 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla

large bag of Peanut M&Ms

Preheat oven to 350 degrees. Spritz a 9x13 pan with cooking spray. Melt butter and brown sugar in a heavy saucepan, stirring until smooth. Remove from heat and stir in peanut butter. Let cool slightly. Meanwhile, combine flour, baking powder, baking soda and salt in a small bowl.

Add eggs to PB mixture one at a time, then stir in vanilla. Add flour mixture and stir until just combined. Pour into baking dish and sprinkle M&Ms on top, pressing down on them slightly with the palm of your hands. Bake for 18-20 minutes or until just done; they should be chewy.

*The original recipe used Peanut Butter M&Ms, and would work with regular M&Ms, of course. 

Big-Batch Bean Burritos

I like to have these in the house for weekend lunches, but they also make a great vegetarian dinner. This makes a big batch so you can freeze some for a later date. (from Martha Stewart)

3/4 cup brown or white rice, cooked
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, seeded and finely chopped (optional)
1/2 teaspoon ground cumin
kosher salt and black pepper
3 tablespoons tomato paste
3 15 oz cans pinto beans, rinsed and drained
10 oz frozen corn kernels
8-12 flour tortillas, depending on how much you fill them
2 cups shredded Monterey Jack cheese
salsa and sour cream, for serving

Heat oil in a large skillet over medium heat. Add onions, garlic, jalapeno, cumin and salt and pepper to taste. Cook, stirring occasionally, for about 10 minutes. Add tomato paste and cook one more minute. Add beans and 1 1/2 cups water and bring to a boil, then reduce and simmer over low heat for 10-12 minutes or until thickened. Stir in corn and cook for a few more minutes.

Heat tortillas according to package. Take one tortilla and place a scoop of rice and a spoonful of bean mixture on top, then sprinkle with cheese. Fold in sides and roll tightly. Place seam-side down on a platter and repeat with remaining ingredients. Serve right away, or reheat when ready.

*To freeze, wrap each individually in plastic and place in large ziploc bags. When ready to eat, remove wrap and microwave for 3 minutes, then bake at 450 degrees for about 10 minutes.