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Prairie Flavors Content! Resolvingto plan ahead By Laura Araujo


One Pot Pasta Bake Serves 4 to 6


✓ 1 tablespoon olive oil ✓ 3 cloves garlic, minced ✓ ½ teaspoon crushed red pepper


✓ 28-ounce can crushed tomatoes, undrained ✓ 2 cups water


One Pot Pasta Bake


✓ 8 ounces uncooked ziti or penne noodles ✓ 1 cup ricotta cheese


✓ 4 ounces mozzarella cheese, cubed ✓ ¼ cup grated parmesan cheese ✓ 1 egg ✓ 2 teaspoons Italian seasoning ✓ Salt and black pepper


Add the olive oil, garlic and crushed red pepper to a large, deep oven-safe skillet over medium-low heat. Cook for 1 to 2 minutes, or until the garlic begins to brown. Add the crushed tomatoes, water and pasta. Bring the pot to a boil, cover, and turn down to low. Cook for about 15 minutes, or until the pasta is tender. Mean- while, in a small bowl, combine the cheeses, the egg and the Italian seasoning. Stir half cheese mixture into the cooked pasta. Season with salt and black pepper to taste. Top the pasta with the remaining cheese mixture. Place the skillet under the broiler of the oven for 3 to 5 min- utes, to allow the cheese to brown slightly;


watch it carefully so it doesn’t burn.


Brussels Sprout and Sweet Potato Casserole


✓ ½ cup chopped pecans ✓ 4 pieces thick-sliced bacon ✓ 1 pound Brussels sprouts


✓ 2 large sweet potatoes, peeled and cubed


Preheat the oven to 425°F. In a large, dry, oven-safe skillet over me- dium-high heat, toast the pecans for 2 to 3 minutes. Shake the pan fre- quently to prevent them from burn- ing. Transfer the toasted pecans to a


Brussels Sprout and Sweet Potato Casserole


plate. Cook the bacon in the skillet until crispy. Remove from the skillet and chop into small pieces. Transfer to the plate with the pecans. Remove any yellow leaves from the Brussels sprouts, trim the bottoms and cut them in half. Heat 2 tablespoons of the bacon fat in the skillet, add the Brussels sprouts and the sweet po- tatoes and stir to coat. Transfer the skillet to the oven and cook for 20 to 25 minutes, or until the Brussels sprouts and sweet potatoes are ten- der, stirring once during the cooking time. Mix in the pecans and bacon before serving.


Bonus


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