Baked Ziti with Chicken Sausage

1pound (454g) Italian flavored chicken sausage links

2-1/2 cups ziti pasta

16 ounces (454g) ricotta cheese

1package (8 ounces) (227g) shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

1tablespoon chopped fresh basil 1/2 teaspoon salt

1/8 teaspoon pepper

1jar (25 to 32 ounces) (708-908g) spaghetti sauce

1/4 cup water

1.Position sausage links on drip tray over oven pan and broil 12 to 13 minutes in Dining-In Convection Counter Top Oven/Broiler. Turn and broil until done on other side. Remove from oven and cut into 1/4-inch (.64 cm) slices.

2.Cook ziti according to package directions; drain when done.

3.In medium bowl, combine ricotta cheese, 4 ounces (113g) mozzarella cheese, Parmesan cheese, basil, salt and pepper. Blend well.

4.Preheat oven at 400˚F (204˚C) for 10 minutes. Transfer ziti to oven pan. Dot with cheese mixture; top with sausage slices, pushing slices down into mixture. Pour spaghetti sauce over top. Add water to spagetti jar, cover and shake. Drizzle over contents of oven pan. Spread sauce evenly over top to cover all ziti and sausage pieces.

5.Bake at 400˚F (204˚C) for 30 minutes. Sprinkle with remaining mozzarella cheese and cook 5 to 10 minutes longer, or until cheese melts and is lightly browned.

Makes: 8 servings (1-1/4 cups/serving)

Spicy Tortilla Lasagna

2 tablespoons vegetable oil

2medium zucchini, sliced into 1/4-inch (.64 cm) slices (about 1 pound/454g)

3/4 cup frozen corn 1/4 cup ricotta cheese

1-1/4 cups shredded Monterey Jack cheese with jalapeno peppers, divided

1/2 teaspoon ground cumin Salt and pepper to taste

3/4 cup bottled salsa, favorite kind

6corn tortillas (6-inch/15 cm size)

1jar (7 ounces/198g) roasted red peppers, drained and patted dry

3tablespoons chopped fresh cilantro

1.Brush bottom of oven pan with oil. Arrange zucchini slices on bottom and sprinkle corn over top. Broil for 5 minutes in the Dining-In Convection Counter Top Oven/Broiler. Turn zucchini over and broil 5 minutes more. Remove from oven and transfer vegetables to bowl. Preheat oven at 450˚F (232˚C) for 10 minutes.

2.While vegetables are broiling, stir together ricotta cheese, 1 cup Monterey Jack cheese, cumin and salt and pepper to taste.

3.Place 2 tortillas on bottom of oven pan. Spread 1/4 cup salsa over tortillas. Top with half the cheese mixture, half the zucchini/corn mixture, half the red peppers, and 1 tablespoon cilantro. Repeat with another layer of tortillas, salsa, cheese, and vegetables in same order.

4.Top with remaining 2 tortillas, salsa, cilantro and 1/4 cup Monterey Jack cheese. Cover pan with aluminum foil and bake at 450˚F (232˚C) for 30 minutes. Let stand, covered, for 5 minutes before serving.

Makes: 2 servings (1 layered tortilla stack/serving)

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