Easy Italian Sausage Pizza

• • • Preheat oven to 425 F°.
    • Place two pizza crusts on baking sheets or pizza pans. Spread Pizza sauce over crusts.
    • Top each with 1 cup of cheese. Pinch the sausage into 1- inch pieces and arrange on pizzas.
    • Sprinkle with the green pepper and the remaining cheese.
    • Bake for 8-12 minutes or until the sausage is no longer pink and reaches 160 F° and the cheese is melted.

Slow-Cooker Italian Sausages and Peppers with Rotini

• • • 1 package (19.5 oz) turkey Italian sausages, cut into 1-inch pieces
    • 1 cup finely chopped sweet onion
    • 4 cloves garlic, finely chopped (2 teaspoons)
    • 2 medium yellow bell peppers, cut into 1/2-inch pieces
    • 2 medium red bell peppers, cut into 1/2-inch pieces
    • 1 jar (26 oz) tomato pasta sauce
    • 4 1/2 cups uncooked rotini pasta (12 oz)
    • 6 tablespoons shredded Parmesan cheese

• • • Spray 3- to 4-quart slow cooker with cooking spray.
    • In cooker liner, mix all ingredients except pasta and cheese.
    • Cover; cook on Low heat setting 6 to 8 hours.
    • Cook and drain pasta as directed on package.
    • Serve sausage mixture over pasta; sprinkle with Parmesan cheese.

Baked Manicotti with Three Cheeses

 

• • • 10 Skinner Manicotti pasta shells
    • 15 oz ricotta cheese
    • 1½ cups reduced fat shredded mozzarella cheese
    • ½ cup shredded parmesan cheese
    • 1 egg beaten
    • ¼ cup chopped parsley
    • ¼ tsp salt
    • 1/8 tsp ground black pepper
    • 1½ cups pasta sauce
    • ½ cup water

• • • Preheat oven to 375 F°.
    • Prepare pasta according to package directions; drain.
    • Place ricotta cheese in medium bowl. Stir in 1 cup of the mozzarella, parmesan, egg, parsley, salt, and ground black pepper. Mix well.
    • Fill pasta with the cheese mixture, using a teaspoon.
    • Combine pasta sauce with water; pour half the sauce mixture into a 7 x 11-inch baking dish. Arrange filled pasta in dish and top with the remaining sauce. Sprinkle with remaining mozzarella.
    • Cover with foil and bake for 40 minutes. Pace under broiler briefly if desired.

Grilled Italian Chicken Foil Packs

Ingredients

• • • 4 boneless skinless chicken breasts (about 1 1/4 lb)
    • 1 medium yellow bell pepper, cut into 4 wedges
    • 4 plum (Roma) tomatoes, cut in half
    • 1 small red onion, cut into 8 wedges
    • 1/2 cup reduced-fat Italian dressing

Directions

• • • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil.
    • Place 1 chicken breast, 1 bell pepper wedge, 2 tomato halves and 2 onion wedges on center of each sheet.
    • Pour 2 tablespoons dressing over chicken and vegetable mixture on each packet.
    • For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet.
    • Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
    • Fold other sides to seal.
    • Place packets on grill over medium heat.
    • Cover grill; cook 18 to 22 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
    • Place packets on plates.
    • Cut large X across tops of packets; carefully fold back foil.