xiaoxl/recipe_data huggingface dataset:
Roasted Garlic Zucchini and Tomatoes
Category: side-dish
By SweetBasil

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes.  Goes great with grilled chicken or fish, or toss it with some cooked pasta.  Grape or cherry tomatoes work well too.

Ingredients:
2  zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½  onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Directions:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish. Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well. Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Yields: 4 servings

Calories: 204.1
Fat: 16.8 g
Saturated fat: 3.7 g
Carbohydrates: 9.5 g
Sugars: 4.7 g
Dietary fiber: 2.4 g
Protein: 5.9 g
Cholesterol: 8.8 mg
Sodium: 165.2 mg
Chicken Piccata With Summer Vegetable Pasta


Ingredients:
olive oil flavored cooking spray, red bell pepper, onion, zucchini, cherry tomatoes, garlic cloves, spaghetti, parmesan cheese, fresh basil, boneless skinless chicken breast halves, salt, pepper, flour, olive oil, chicken broth, lemon juice, capers, green onion, butter

Directions:
Heat a large nonstick skillet over medium-high heat.  Coat with cooking spray.  Add bell pepper and onion; saute 8 minutes or until tender.  Remove from pan and keep warm.
Recoat pan with cooking spray.  Add zucchini and yellow squash, saute 4 minutes or until crisp tender.  Add tomatoes and garlic, saute 2 minutes more.  Add squash mixture to onion mixture; keep warm.
Cook pasta according to package directions, omitting salt and fat.  Drain over a bowl, reserving 1/2 C cooking liquid.  Add pasta and reserved cooking liquid to vegetable mixture; toss to combine.  Add 1/2 C Parmesan cheese and basil; toss to combine.  Keep warm.
Sprinkle both sides of chicken with salt and 1/4 tsp pepper.  Dredge chicken in flour, turning to coat.  Shake off excess flour.
Recoat the pan with cooking spray.  Add olive oil to pan, swirling to coat.  Add chicken and cook 4 minutes on each side or until done.  Remove from pan and keep warm.
Add broth, juice, and capers to pan, scraping pan to loosen browned bits.  Bring to a boil; cook 3 minutes.  Remove from heat.  Add green onions, butter, and remaining 1/4 tsp black pepper; stir until butter melts.
Arrange 1 C pasta mixture on each of 4 plates.  Top each serving with 1 chicken breast half, 1/4 C sauce, and 1 tbsp remaining Parmesan.
Fast and Easy Pita Pizza in Less Than 10 Minutes!


Ingredients:
"mozzarella cheese"

Directions:
ok ready?  here's the "hard" part.
Pre-heat oven to 350 degrees.
Split open the pita bread to make two flat round halves.
Spread spaghetti/pizza sauce with a spoon.  Drop the sauce with the spoon and use the flat back-end of the spoon to spread.
Spread mozzarella cheese on top.
Dash of your favorite spices.
Cook 5-7 minutes, depending on how toasty you want the bread.
Enjoy!
Japanese Chicken Wings  ( Teriyaki )


Ingredients:
chicken wings, egg, flour, butter, soy sauce, sugar, Accent seasoning, water, vinegar, salt

Directions:
Cut wings in half., Dip in slightly in beaten egg., Dip in flour., Fry in butter until golden crispy., Brown on all sides, use butter as needed., Put in roasting pan or casserole dish and pour sauce over top., Bake uncovered 350°F for 1 hour, basting frequently with sauce.
My Loubia / Lubia / Loobia - Classic Algerian Beans!


Ingredients:
water, paprika, ground cumin, plum tomatoes, garlic cloves, garlic cloves, lamb, beef, olive oil, black pepper, salt, olive oil

Directions:
The night before you want to make loubia, place the dried beans in a large bowl & cover with cold water. Allow to soak overnight, then rinse & drain before use.
In a large stock pot, dutch oven or casserole dish (about 4.5 L capacity], seal the meat in the olive oil. Add the beans, paprika & cumin, mix well & cook on low heat for a few minutes.
Pour 2 litres of water over the beans, add the salt & pepper. Cover & cook on a medium heat - so the loubia is on a fast simmer - for 1 hour.
After 1 hour, add 500ml extra water & the pureed / liquidised tin of plum tomatoes / passata. Add the garlic, 2 tsp salt, 2 1/2 tsp paprika & 1 1/2 tsp cumin.
Cover & cook for 30 minutes on medium heat as before.
After 30 minutes, remove the lid & simmer uncovered for a further 30 minutes. Do not let the sauce become too thick as when you add the olive oil & vinegar for serving, it thicken the sacue up automatically.
Check seasoning, you may need additional salt, then serve piping hot with plenty of fresh crusty bread.
Either add 1 tablespoon of olive oil & 1-2 tsp vinegar to each bowl before serving or let people add it themselves at the table.
Authentic Sicilian Granita al Limone
Category: world-cuisine
By Buckwheat Queen

Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.

Ingredients:
2 cups water
1 cup white sugar
1 cup freshly squeezed Meyer lemon juice
5  lemon wheels  (Optional)
2 tablespoons lemon zest

Directions:
Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes. Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes. Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy. Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

Prep time: 20 mins
Cook time: 5 mins
Total time: 3 hrs 40 mins
Yields: 10 servings

Calories: 95.3
Fat: 0.2 g
Carbohydrates: 28.3 g
Sugars: 20.6 g
Dietary fiber: 2.9 g
Protein: 0.8 g
Sodium: 3.4 mg
the best southern pecan pie


Ingredients:
light brown sugar, margarine, 2% low-fat milk, eggs, vanilla extract, pecans

Directions:
While your oven is pre-heating to 350F, start melting the margarine over medium heat in a saucepan.
Once margarine is melted, remove saucepan from heat and stir in brown sugar.
Beat and then add the eggs and the rest of ingredients to the saucepan-- stir well.
Pour evenly into the 2 pie shells.
Lightly sprinkle (or place if whole ones] pecans on top.
Once oven is pre-heated, bake on cookie sheet@ 350F for 30 minutes.
Kawa Yakitori
Category: appetizers-and-snacks
By Buckwheat Queen

A recipe for crispy chicken skin yakitori. Kawa, or chicken skin, is threaded on skewers and cooked over a grill for a crispy, yet juicy, Japanese-style appetizer. Serve with yakitori, or tare, sauce.

Ingredients:
12 (6 inch) bamboo skewers
¼ cup soy sauce
¼ cup mirin
⅛ cup sake
⅛ cup water
1 teaspoon packed light brown sugar
¼  green onion, sliced diagonally
¾ pound chicken skin, cut into 1 1/2-inch wide strips
salt to taste

Directions:
Soak skewers in water for at least 30 minutes to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine soy sauce, mirin, sake, water, brown sugar, and green onion in a saucepan. Bring to a light boil over medium-high heat. Reduce heat to low and let simmer until sauce has reduced slightly, 3 to 5 minutes. Set aside to cool. Meanwhile, thread chicken skin onto skewers lengthwise; skin should be slightly bunched up, but not too taut.  Sprinkle skewers with salt. Cook skewers on the preheated grill until nicely browned and crispy but not until fat has completely rendered, about 5 minutes. Flip and cook until other side is crispy, about 5 minutes more. Blot each yakitori lightly with a paper towel before serving. Serve with cooled tare sauce on the side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 12 skewers

Calories: 91.2
Fat: 6.5 g
Saturated fat: 1.8 g
Carbohydrates: 2.5 g
Sugars: 2.2 g
Dietary fiber: 0.1 g
Protein: 3.6 g
Cholesterol: 13.2 mg
Sodium: 324.1 mg
Linguini With Scallops, Sun-Dried Tomatoes and Pine Nuts


Ingredients:
pine nuts, linguine, olive oil, sea scallops, sun-dried tomato packed in oil, garlic cloves, fresh parsley, red pepper flakes

Directions:
Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.
Red Velvet Cheesecake Cupcakes


Ingredients:
light cream cheese, granulated sugar, vanilla, eggs, Cool Whip Lite

Directions:
Heat oven to 350 degrees F. Place foil baking cups in a regular size muffin tin and put 1 cookie in the bottom of each cup.
In a large bowl beat softened cream cheese with an electric mixer until smooth, add 1 cup of sugar, 1/4 cup unsweetened cocoa powder until fluffly. Add the eggs 1 at a time, 2 teaspoons vanilla, and food coloring until well blended. Divide between the 16 cups evenly until mostly full.
Bake @ 20 to 25 minutes until the centers are firm, allow to cool for @ 15 minutes and remove from muffin tin. Cover and refrigerate in foil cup for at least 1 hour. The centers will fall, so remove foil cup and put @ 2 tablespoons of Cool Whip in the middle just before serving.
Keep any leftovers sealed in the refrigerator (Yeah Right!].
Breakfast Monster Cookies


Ingredients:
eggs, butter, brown sugar, honey, oatmeal, baking soda, peanut butter, vanilla, powdered milk, golden raisin, dates, chocolate chips

Directions:
Preheat oven to 350°F.
Mix all ingredients in order.
Use a tablespoon to make large scoops. Flatten to 3/4 of an inch.
Bake until done (recipe doesn't say how long!]. Do not overbake.
These freeze well for a quick breakfast or snack.
Home Made Cherry Ice Cream


Ingredients:
heavy whipping cream, half-and-half cream, sugar, vanilla, vanilla ice cream, salt, unflavored gelatin

Directions:
First decide on the flavoring. For fruits (fresh cherries, peaches, strawberries, etc.], peel and slice into small (1/2 inch] pieces into a bowl and add 1/4 cup of sugar, mix and let sit for 1/2 hour to come to room temperature.
Mash fruit with a fork, potato masher, or a meat tenderizer. You want to extract as much juice from the fruit to prevent the fruit from freezing into chunks and becoming very hard. Strain the juice from the mix and refrigerate both until ready for use.
Alternatives: You can also puree the fruit, use  1 cup of peanut butter, or 2 additional teaspoons of vanilla for vanilla ice cream. All alternatives will be added at the end, when cooking the ice cream base, just like the fruit juices separated in the previous step.
Begin cooking the ice cream custard base: In a medium saucepan, place the heavy whipping cream, half-n-half, 1 cup of sugar, salt, and vanilla (1 or 3 teaspoons if making vanilla ice cream].
Set the stove burner to '3', where Low=1 and High=7.
Stir the custard mix frequently, you do not want the mixture to begin to burn on the bottom of the pan.
While cooking the custard base, separate the egg yolks from the whites in a small bowl. You will only use the yolks for this recipe and can save the whites or discard. Add a teaspoon of sugar to the egg yolks and whisk with a fork until smooth and consistent.
Continue to cook the custard base until near boiling - just as you see some bubbles surface or form on the edge of the pan, stirring repeatedly.
While whisking the egg mixture with a fork, slowly pour 1/2 cup of the custard base into the bowl with the eggs. Slowly add another 1/2 cup, continuing to whisk until combined.
Place the custard mix back on the heat and slowly pour the tempered egg yolk mixture into the custard mix, stirring constantly until mixed fully.
While stirring constantly, slowly sprinkle in the gelatin, until completely mixed.
Reduce the heat to '2'.
Immediately remove from heat and let sit for 20 minutes.
Add fruit juices, puree, or peanut butter to the custard base and stir until thoroughly mixed.
Cook for another 10 minutes while continuing to stir frequently. If your ice cream comes out 'icy', you probably need to extend the time to evaporate off more water.
Strain the custard base with a fine mesh strainer or a flour whisk (preferred] into a clean bowl or container and refrigerate for 4 hours until completely chilled. This is important or when churning, the mix will not form into ice cream.
Pour the custard base into the ice cream maker bowl and churn according to manufacturer's instructions. I use the freezer bowl type of maker and it takes 30 minutes to churn fully. You want the mix to end up with a soft serve ice cream like consistency.
During the last 1 minute of churning (or extra minute - no harm], add the fruit pieces, or candy crumbles, etc. to the mix and let the churning mix the ingredients with the ice cream.
Transfer the ice cream mixture to an air tight container and freeze for at least 8 hours before serving.
Healthy Gooey Oatmeal Cookies


Ingredients:
rolled oats, whole wheat pastry flour, white flour, salt, walnuts, coconut oil, maple syrup, peanut butter, oatmeal, bananas, raisins

Directions:
Mash it all together.  I throw it in my Kitchen Aid, works great.
Make tablespoon sized droplets on cookie sheet.
Bake at 350 degrees for 10 minutes.  Don't over cook.  You just want them to lightly brown on the bottom, the top will look pretty much the same.
Easy Rum Cake
Category: desserts
By Mariann

This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.

Ingredients:
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
½ cup dark rum
4  eggs
½ cup water
½ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
½ cup butter
⅛ cup water
½ cup white sugar
¼ cup rum

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Grease and  flour a 10 inch tube or Bundt pan.  Sprinkle nuts over  the bottom of the pan. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix.  Pour batter over the nuts in the pan. Bake for 1 hour.  Cool, and invert cake on a serving plate.  Prick the top of the cake. To Make The Glaze:  Melt the butter in a saucepan.  Stir in 1/8 cup water and the 1/2 cup sugar.  Boil for 5 minutes, stirring constantly.  Remove glaze from heat, and stir in 1/4 cup rum.  Drizzle and smooth evenly over the top and sides.

Yields: 1 Bundt cake

Calories: 518.2
Fat: 29.9 g
Saturated fat: 7.9 g
Carbohydrates: 51 g
Sugars: 33.5 g
Dietary fiber: 1.1 g
Protein: 5.6 g
Cholesterol: 83.2 mg
Sodium: 479.3 mg
Peanut Butter Easter Eggs
Category: desserts
By Valerie Cain Cuff

My Mom made these chocolate-dipped peanut butter eggs for many years. She would put our names on them in frosting and decorate with bunnies and flowers.  They bring back wonderful memories.

Ingredients:
1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
¼ cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening

Directions:
In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening.  Melt over medium heat,  stirring frequently until smooth.  Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper.  When the eggs are cooled and set, decorate the eggs to suit your fancy.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 large eggs

Calories: 306.7
Fat: 16.3 g
Saturated fat: 6.2 g
Carbohydrates: 39.1 g
Sugars: 35.9 g
Dietary fiber: 2 g
Protein: 5.1 g
Cholesterol: 7.7 mg
Sodium: 95.1 mg
Venison Sauerbraten


Ingredients:
onions, bay leaves, peppercorns, cloves, red wine vinegar, boiling water, salt, shortening, sugar

Directions:
Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt.
Cover tightly and refrigerate, turning venison twice a day for at least 3 days.
Never pierce the meat when turning.
Remove venison from marinade and reserve the marinade.
Cook venison in the shortening in a heavy skillet until brown on all sides.
Add the marinade mixture.
Heat to boiling; reduce heat.
Cover and simmer until venison is tender, 3 to 3 1/2 hrs.
(Crockpot on high all day.... works] Remove venison and onions from skillet and keep warm.
Strain and measure liquid in skillet.
Add enough water to liquid to measure 2 1/2 cups.
Pour liquid into skillet.
Cover and simmer 10 minutes.
Stir gingersnaps and sugar into liquid.
Cover and simmer 3 minutes.
Serve venison with onions and gravy.
Pretzel Peanut Butter Granola


Ingredients:
creamy peanut butter, raisins, golden raisin, dried sweetened cranberries

Directions:
Preheat oven to 300°.
Mix peanut butter and syrup in a microwave-safe bowl.
Microwave at high for 30 seconds or until hot; stir well so items are completely mixed.
Place granola and pretzels in a seperate bowl; pour the peanut butter mixture over the granola mixture, stirring till the granola is coated. S.
pread mixture in a single layer on a cookie sheet or pan coated with cooking spray.
Bake at 300° for 25 minutes, stirring twice to add raisins and cranberries then return the pan to oven.
Turn oven off; let granola cool in the closed oven for 30 minutes.
Remove from oven to finish cooling.
Instant Pot® Fresh Tomato Soup
Category: uncategorized
By Tabanasher

This Instant Pot® recipe was inspired by my out-of-control garden. This soup is great to freeze!

Ingredients:
12 cups grape tomatoes
1 (32 ounce) carton low-sodium chicken broth
1 large onion, chopped
2 teaspoons dried minced garlic
1 teaspoon ground white pepper
3 large sprigs fresh basil
1 (14.5 ounce) can low-sodium chicken broth
6 tablespoons salted butter
6 tablespoons all-purpose flour
1 tablespoon white sugar
1 teaspoon salt, or to taste
1 teaspoon red pepper flakes, or to taste

Directions:
Wash tomatoes thoroughly and add to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Depending on tomato size, you may have to use a little less than 12 cups or cut some of them to fit in the pot. Add 32-ounce carton chicken broth, onion, garlic, pepper, and basil. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid. Add remaining can of chicken broth and switch to the Saute function. Cook, stirring as needed, until soup has reduced and thickened, about 30 minutes. Use an immersion blender with the chopper attachment to thoroughly blend tomato mixture. Transfer to a very large bowl. Melt butter in the pot using the Saute function. Mix in flour; cook and stir to create a roux, about 3 minutes. Add 4 cups tomato mixture and stir well to prevent lumps. Add remaining tomato mixture, sugar, salt, and red pepper flakes to the pot. Use an immersion blender with the whisk attachment to whisk soup until well blended and no lumps remain. Serve immediately.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 3 quarts

Calories: 117.5
Fat: 6.5 g
Saturated fat: 3.9 g
Carbohydrates: 13.1 g
Sugars: 2 g
Dietary fiber: 2.2 g
Protein: 3.5 g
Cholesterol: 17.1 mg
Sodium: 300.3 mg
Creamy Vodka Fettuccine with Tomato, Smoked Salmon, and Caviar
Category: pasta-and-noodles
By MKZ

This is a fettucine pasta recipe my friend sent me, which I've tweaked slightly. I haven't seen this on Allrecipes and since it always gets such raving reviews, I thought I'd share.

Ingredients:
¼ cup butter
1 tablespoon finely chopped onion
1 tablespoon fresh minced garlic
¼ pound smoked salmon, cut into thin strips
1 large tomato, diced
salt and freshly ground black pepper to taste
3 tablespoons vodka
2 cups heavy whipping cream
1 ½ pounds dry fettuccine pasta
2 tablespoons black caviar
⅔ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley

Directions:
Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper. Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat. Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 845.3
Fat: 44 g
Saturated fat: 25.6 g
Carbohydrates: 86.9 g
Sugars: 4.8 g
Dietary fiber: 4.3 g
Protein: 25.3 g
Cholesterol: 172.6 mg
Sodium: 456.8 mg
Ace's Sausage, Mozzarella, Broccolini and Penne Pasta


Ingredients:
olive oil, onion, dried thyme, garlic cloves, flour, whole canned tomatoes, penne pasta, fresh mozzarella cheese, parmesan cheese

Directions:
Turn oven to 400 degrees and boil enough water to cook pasta.
In large skillet over medium heat sweat the onions till translucent (appx 8 mins]-lower heat if browning -- just trying to sweat not brown.
Add sausage & cook for 4-5 mins over med high heat breaking into smaller pieces.
Add garlic and cook for another 4-5 mins until sausage is browned.
After sausage is browned add flour and stir into mixture and cook for 1 minute.
Add tom and turn heat to med-high cooking until the tomatoes break down, approx 7-8 minutes.
While tomatoes are cooking add pasta to boiling water and cook to half the package suggestion.
Remove pasta and add broccolini t boiling water, cook for 20 seconds and remove from water.
Pour the water out of the pot and add the broccolini and pasta.
Cover the pasta with the sausage tomato mixture, stiring until mixed well.
Spray cassarole/baking dish with non stick spray and transfer the pasta mixture to dish.
Slice mozzarella inton 1/4 inch slices and place on top of pasta then spread grated parmesan all over.
Cover with foil and baked for 10 minutes.
Remove foil and bank for 5 more mins till cheese is melted.