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Small tub ricotta cheese
1 1/2 cups grated mozzarella cheese
One jar Bongiovi Brand marinara sauce (or your favorite style Bongiovi Brand sauce)
Melted Butter
Garlic, parsley, salt and pepper all to taste Slice breadsticks down the center but not all the way through. Mix together a small tub of ricotta cheese, one and a half cups of grated mozzarella cheese together just until combined. Add salt, pepper and any other spice along with parsley to the cheese mixture. Stir until well combined. Spoon by teaspoonfuls into the sliced area of the breadsticks. Brush the breadsticks with melted butter and place on a cookie sheet. Sprinkle grated mozzarella cheese over the top of the breadsticks. Place in the oven at 400° and bake until the breadsticks are browned and the cheese is melted and bubbly. Add a generous amount of heated Bongiovi Marinara Sauce in a bowl for dipping and a garden salad! You are done in a few minutes and have a healthy and very great tasting meal! Enjoy!
1 jar of BB pasta sauce ( I used Marinara)
1 ib. lean ground beef
1 large onion, diced
1 red bell pepper, diced
4 oz. lasagna noodles, broken into bite size pieces
32 oz. chicken broth
Salt and pepper to taste
Shredded Parmesan Cheese
Saute ground beef, onion, and bell pepper in a 5 qt dutch oven until meat is brown, and veggies are tender. Add chicken broth and BB pasta sauce, bring to a boil, add
broken lasagna pieces. Reduce heat to med-high temp. Cook for 8-10 min.
Serve with shredded parmesan sprinkled on top.
Enjoy!
You can use any bread dough recipe for the mummies. I used Bobby Flay’s pizza dough recipe.
http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html
Assemble the Meataballa Mummies:
Preheat oven to 350 degrees. Cover a cooking sheet with parchment paper.
If you have barbeque skewers, these work best. You can also use sturdy large toothpicks.
Roll out dough & cut out 1/4” strips.
Thread 3 meatballs on the skewers & wrap the meatballs with the dough in crazy different directions.
Leave tiny areas for the eyes.
Bake for about 20 minutes or until the dough is lightly browned. Remove from oven & brush with melted butter & add eyeballs. I made the eyeballs by taking a round cake frosting tip & poked holes in cream cheese, then added a mini chocolate chip, or if you have black olives, you can cute out tiny holes & use that. (I had no olives so I used the mini chocolate chips.)
Warm the awesome BONGIOVI BRAND PASTA SAUCE, pour in a bowl and dunk them mummies in that great sauce and scarf them down! Don't forget the Pinot Grigio! Mangia!
1 pound ground turkey
1 pound ground Italian sausage
1/3 cup plain bread crumbs
½ cup milk
EVOO
1 onion, chopped
½ green pepper, diced
½ red pepper, diced
5 cloves garlic, finely chopped
¾ cup Bongiovi Brand Pasta Sauce
2 eggs
1/3 cup fresh Italian parsley, chopped
1 tsp Johnny’s seasoning salt
1 tsp pepper
1 tsp dried Italian seasoning
½ tsp Old Bay Seasoning
½ tsp Cavender’s Greek Seasoning
½ cup Pecorino Romano Cheese, grated Directions:
Preheat oven to 425 degrees Cover a baking sheet w/ foil & spray w/ cooking spray. Very lightly drizzle a bit of EVOO Soak bread crumbs in milk for 20 minutes Sautee onion, peppers and garlic in 3 tablespoons EVOO, let cool Mix turkey &!Italian sausage well & add remaining ingredients. Add cooled veggies & bread crumbs to mixture. Cover & refrigerate for about 45 minutes. Using a small ice cream scooper,form 2 inch balls. Put on foiled baking sheet
Bake until cooked through & brown,about 20-25 minutes Continue.
1 pound ground beef or turkey
1 pound spaghetti
8 oz. cream cheese
1/2 cup diced onion
1/4 cup diced green pepper (optional)
1 tablespoon butter
4 tablespoons milk
1 teaspoon garlic salt
1/2 cup Parmesan cheese Brown meat and season if desired. I always season ground turkey with salt, pepper and Italian seasoning. Add sauce to browned meat and simmer for 30-45 minutes (intensifies flavor). Cook pasta according to package directions, drain and set aside. While pasta is cooking, sauté onion and green pepper in butter in a large sauté pan for 3-4 minutes until soft. Reduce heat to low and add milk and cream cheese. Stir until cheese is melted and combined. Add pasta to cream cheese mixture and stir until well coated. In a 12x8 pan, coat the bottom with sauce. Top with half of spaghetti mixture and cover with sauce. Sprinkle with cheese. Repeat with remaining spaghetti and additional sauce and cheese. You will have some sauce left over. Cover with foil and bake at 350 degrees for 25 minutes. The extra sauce is great the next day on the leftover baked spaghetti. My family loves this and is always a hit at pot luck dinners. Enjoy!