Breann Loveless

Lasagna Soup

•               ½ tbsp olive oil

•               ½  lb Italian sausage (mild or hot), casings removed

•               1 onion, chopped

•               2 cloves garlic, minced

•               1 tsp oregano

•               ½  tsp hot pepper flakes

•               1/8 tsp salt

•               1 tbsp tomato paste

•               1/2 28 oz. can diced tomatoes

•               3 cups chicken broth

•               1 bay leaf

•               1 cup fusilli pasta (or any other kind of curly pasta)

•               1 tbsp fresh basil, chopped

•               ½  cup ricotta cheese

•               ½  cup mozzarella cheese, shredded

Instructions

•               Add the oil to a large pot over medium heat. Add in sausage and break it up with a wooden spoon so it's not in big chunks. Cook for about 5 to 7 minutes until it's no longer pink. Drain the excess fat.

•               Add onions and cook for about 7 minutes until softened. Add in the garlic, oregano and hot pepper flakes and cook an additional minute.

•               Stir in tomato paste and continue to cook for another 4 minutes.

•               Add in tomatoes with the juices, chicken broth and bay leaves and bring to a boil. Reduce heat to minimum and cover and simmer for about 30 minutes.

•               Increase the heat to medium-high and add in uncooked pasta and cook for about 10 minutes or until pasta is desired tenderness. Remove from heat and take out the bay leaves.

•               Stir in the fresh basil and season with salt and pepper.

To serve, add a dollop of ricotta to each individual bowl. Top with the soup and then sprinkle mozzarella cheese on top. Serves 4.

Garlic Bread

·      2 cloves garlic, crushed

·      1 tbsp butter

·      1 tbsp oil

·      ½ loaf of French bread

·      2 tbsp mozzarella cheese

·      1 tbsp parsley flakes

Instructions: Combine garlic, butter, and oil in the microwave and heat for one minute. Broil French bread until golden brown, then brush with garlic butter, add cheese and parsley. Put the bread back in the oven for 30 seconds until cheese is melted.

Chocolate Mousse

·      1 (3.9 oz) package of instant chocolate pudding mix

·      1 container of cool whipped topping

·      1 ½ cups milk

Instructions: Prepare pudding in large bowl using 1 ½ cups milk instead of suggested 2 cups. Fold in whipped topping and chill until served.