Cheesy Garlic Butter Mussels

Cheesy Garlic Butter Mussels

Ingredients

• 1 lb mussels shell removed

• 1 head garlic minced

• 1 small onion minced

• 2 teaspoons Hot Chili Sauce

• 1/4 cup butter

• 1/4 teaspoon Mrs Dash Garlic & Herb

• 1 large jalapeno sliced

• 2 tablespoons cooking oil

• 2 tablespoons cooking wine

• 1 cup mozzarella cheese

• 1/2 cup sharp cheddar cheese

• ground black pepper to taste

Instructions

1. Melt the butter in a pan, then add the cooking oil.

2. Sauté the garlic until light brown and fragrant.

3. Add the onion and cook until softened.

4. Add the mussels and sauté for 3 minutes.

5. Pour in the cooking wine, then add Maggi Savor.

6. Add the jalapenos and Mrs Dash Garlic & Herb

7. Continue cooking until the sauce reduces by half.

8. Season with ground black pepper

9. Add the mozzarella and cheddar cheese.

10. Transfer to a serving plate.

Serve with yellow rice.

Adapted from recipe by: Vanjo Merano

Witch’s Cauldron Beef Stew

Witch’s Cauldron Beef Stew

Ingredients:

• 
  1 lb beef stew meat
• 2 cups beef broth
• 1 cup red wine
• 3 carrots, sliced
• 2 potatoes, cubed
• 1 onion, chopped
• 4-6 cloves garlic, minced
• 1-2 Jalapeno peppers, sliced or diced
• 2 tbsp tomato paste
  
• 1 tsp dried thyme
• 1.4 tsp Mrs Dash Garlic & Herb
• 1 bay leaf
• Salt and pepper to taste

Directions:

1. Hollowed-out bread bowls for serving (optional)
2. Instructions:In a large pot, brown the beef stew meat over medium heat.
3. Add the onion and garlic, sautéing until softened.
4. Stir in the jalapenos, tomato paste, thyme, and bay leaf. Season with Mrs Dash Garlic & Herb.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
6. Add the beef broth, carrots, and potatoes.
7. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until the meat is tender.
8. Season with salt and pepper to taste.
9. Serve in hollowed-out bread bowls for a spooky cauldron effect.

Recipe adapted found at: https://slimmingviolet.com/halloween-adult-dinner-ideas/

Fried Rice

 I have screwed up this recipe for decades. I FINALLY found a recipe that works!!

Ingredients

• 1 cup mixed vegetables, thawed and heated
• 4 cloves garlic, sliced
• 2 green onions, sliced thinly
• 1/4+ teaspoon garlic powder
• 1/4+ teaspoon chile powder
• other seasonings to taste (i.e., Dragon Snot Habanero power!!) Not for the faint hearted!!
• 1 jalapeno, diced (optional)
• 2 large eggs
• 1+ Tablespoon Olive oil for cooking
• 1+ teaspoons Soy sauce, to taste
• 2+ cups of leftover rice, warmed in the microwave

Directions

1. Cook the mixed vegetables according to instructions.
2. Using a Wok or large Skillet/frying pan. Add the Olive oil and heat.
3. Over High Heat, stir in the mixed vegetables, jalapeno and garlic. Cook for 30 seconds.
4. Crack the eggs into the pan and scramble.
5. Stir in the heated rice and mix well. Add seasonings and cook for a minute or two.
6. Add soy sauce and stir in the green onions.
7. Remove from heat and serve.

Tater Tot Casserole

 Ingredients

• 2 lbs ground beef
• 1 onion shopped
• 3 ribs celery sliced
• 4 cloves Garlic sliced
• 1/2 teaspoon Garlic Powder
• 1 can Cream of Mushroom soup
• 1 cup milk
• 16 oz bag frozen green beans sliced into 1" pieces, thawed
• or 16 oz bag of Mixed Vegetables
• 8 oz bag of frozen corn, thawed
• 2 cups shredded cheddar cheese
• 1 bag frozen Tater Tots, defrosted and heated

Directions

1. In a large skillet, brown the beef. Remove to separate platter and saute the onions and celery.
2. Mix the ground beef back into the onions and celery. Add garlic and garlic powder and heat for another 2-5 minutes.
3. Spread the meat mixture in the bottom of a 9x13 in. pan.
4. In a mixing bowl, whisk the cream of Mushroom Soup , sour cream and milk. Pour over the hamburger.
5. Scatter green beans or Mixed Vegetables and Corn over the top of the soup mix.
6. Add a layer of Cheddar Cheese over the vegetables.
7. Preheat oven to 350 deg F.
8. Arrange the tater tots in a single layer on top of the cheese.
9. Cook 45-60 minutes until the tater tots are a golden brown.
10. (Optionally), spread a layer of Cheddar Cheese over the top of the tater tots during the last 15 minutes of baking.

Enjoy with Louisiana Hot Sauce. 

Embutido (Filipino Meatloaf)

Ingredients

• 1-1/2 to 2 lbs ground pork
• 1 cub finely chopped carrots
• 1 small onion, minced
• 1/2 cup red bell pepper, chopped
• 1/4 cup jalapeno peppers, diced (optional)
• 1/2 cub sweet pickle relish
• 1/2 cup raisins
• 1 cub grated or shredded cheddar cheese
• 2 raw eggs
• 1 cup breadcrumbs
• 2 tbsp soy sauce, or to taste
• 1/4 tsp Mrs Dash Garlic & Herb
• 1/4 tsp Mrs Dash Extra spicy
• salt & pepper to taste
• 2 hard boiled eggs, quartered
• 2 hot dogs or cooked sausage halved lengthwise
• OR
• 12 oz of fully cooked lunch meat or SPAM
• foil for wrapping

Directions

1. Preheat the oven to 350 deg F.
2. In a large bowl, combine the ground pork, carrots, onions, bell pepper, jalapenos, relish, raisins, cheese, raw eggs, breadcrumbs, soy sauce, seasonings and mix well.
3. On the foil, spread the mixture out into a rectangle about 1/2" thick.
4. Arrange the hot dog halves and hard boiled eggs along the center of the mixture.
5. Carefully, roll the meat mixture into one or two logs, wrapping tightly in the foil and seal the ends tightly.
   
6. Note: Refrigerate for 1 hour, if you will slice into 1" slices and pan fry.
7. Place log into a baking dish and Bake in the oven for 1 hour.
8. Let cool slightly, slice into 1" thick slices and serve with ketchup or sweet chili sauce.

505 Green Chile Chicken Stew

 Ingredients

• 3-5 Chicken Breasts (about 3 lbs) cut into 1" square cubes
  
• 1 Large 40 oz Jar Hatch Valley 505 Southwestern MEDIUM Flame Roasted Green Chile
• 1-28 oz can Las Palmas Green Chile Enchilada Sauce
• 1-14.5 oz can Diced Tomatoes with Basil and Oregano 
• 2-14.5 oz cans Black Beans, drained and rinsed
• 1 Large Onion finely diced
• 6 cloves garlic finely diced
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Chile powder
• 1/4 teaspoon ground pepper
• salt to taste
• 1/4 teaspoon Mrs Dash Garlic and Herb seasoning
• 6-flame roasted green Chiles, tops removed and seeded. The charred blistered skin rinsed and removed. sliced horizontally into strips.

Directions

1. Cube the chicken into 1" pieces and brown in a large frying pan with olive oil. You will have to cook all of the injected water out of the chicken before it will begin to brown. Once it begins to brown, make sure there is still olive oil in the pan so it doesn't burn and stir the chicken continuously.  Sprinkle the garlic powder, Chile powder and Mrs Dash Garlic and Herb seasoning on the chicken while it is cooking and mix.
2. Pour the browned chicken into the crock pot set to High, and pour the 505 Roasted Green Chile and the Enchilada Sauce on top and mix.
3. In the same pan that you browned the chicken, add the onions and cook on medium high heat stirring constantly, when the onions begin to turn translucent, add the diced garlic and cook another 2 minutes.
4. Add the onion and garlic mixture to the crock pot and mix.
5. Keep the crock pot on High for 1 hour and lower to Low for 2 hours.
6. Add the Diced Tomatoes, Black Beans and roasted green Chiles.
7. Season with salt and pepper.
8. Cook on low for another 30 minutes and then turn to warm for serving.
9. Shred the chicken using two forks.
10. Serve with shredded cheddar cheese and tortillas.
11. Either roll it up into a burrito, or have the tortillas on the side and eat it in a bowl.

Hearty Potato soup

 
Ingredients

• 6 medium potatoes, peeled and sliced
• 2 carrots, diced
  
• 6 celery stalks, diced
• Onion/Leeks
• 1 onion chopped OR
• 2 leeks, white parts thinly sliced
• 6 Tablespoons butter
• 6 Tablespoons Flour
• 1 teaspoon salt
• pepper to taste
• Milk/Cream
• 1-1/2 Cup milk OR
• 1/2 cup heavy cream
• Water/Chicken stock
• 2 Quarts water OR
• 2 Quarts Chicken stock

Directions

1. In a large pot bring the potatoes, carrots and celery to a boil then reduce to medium heat until tender, about 30-40 minutes.
2. Drain liquid into a separate container and set veggies aside, reserve the liquid.
3. In the same pot, saute the onions or leeks in butter until soft (not brown).
4. Slowly stir in flour and constantly mix over medium-low heat until thick and cook the roux until slightly brown.
5. Add the salt and pepper, gradually add the milk or cream and continue to stir until thickened.
6. Gently stir in cooked veggies
7. Add 1 cup potato liquid at a time and stir until soup is of desired consistency.
8. Garnish with shredded cheese or cooked bacon, if desired.
9. Can also you can add diced zucchini and garlic to the vegetables, if desired.

Granny Aggie's Macaroni Pie

Ingredients

• 8 oz Macaroni
• 2 Tablespoons Butter
• 8 oz White Cheddar Cheese shredded (divided 3/4th and 1/4th)
• 1/2 pint cold milk (8 oz)
• 1/2 onion grated
• 2 Tablespoons Flour
• 2-4 Tomatoes sliced
• Paprika
• 1/4th teaspoon Mrs Dash Garlic and Herb seasoning (optional)
• 1/4th teaspoon Mrs Dash Extra Spicy seasoning (optional)
• Panko bread crumbs (optional)

Directions

1. Pre-heat oven to 350 deg F.
2. Boil salted water and cook the macaroni according to package instructions. Drain.
3. In a saucepan, melt the butter, add onions and saute until almost translucent.
4. Season onions with both Mrs Dash seasonings (optional) 
5. Add flour and milk to the macaroni and bring to a boil.
6. Remove from heat and add 3/4th of the grated cheese and season with pepper.
7. Add one layer of Macaroni in an 8" x 8" casserole pan.
8. Add a layer of tomatoes.
9. Add layer of sauce.
10. Add another layer of macaroni, tomatoes and sauce.
11. Sprinkle remaining cheese on top and sprinkle with Paprika.
12. Add Panko breadcrumbs on top. (optional)
13. Cook for 35-40 minutes at 350 deg F, until bubbly.

Clam Chowder Southwest Style

Ingredients

• 2 slices thick-cut bacon, cut into small dice
• 1 large onion, cut into medium dice
• ½ teaspoon dried thyme leaves
• 2 bay leaves
• 1 ½ cups leftover mashed potatoes
• 2 (8 ounce) bottles clam juice
• 4 (6.5 ounce) cans minced clams (clams and juice separated)
• 1 cup water
• 9-12 mini potatoes, cut in fourths.
• 2-4 jalapenos, seeded and diced
• ½ teaspoon Mrs Dash Extra Spicy
• ½ cup heavy cream
• 1 tablespoons minced fresh parsley
• Salt and pepper to taste

Directions

1. In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
2. Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
3. Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Add Mrs Dash Extra spicy and jalapenos. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
4. Heat through and serve, garnishing each bowl with reserved bacon. Serve with bread or toast.

Salmon Jalapeño Poppers

Ingredients

• 2 Salmon fillet
• 1 ea 8-ounce packages cream cheese, softened
• ⅓ cup sour cream
• 2 green onions, minced
• 3-5 garlic cloves, minced
• ½ teaspoon Mrs Dash Extra Spicy
• ½ teaspoon Mrs Dash Garlic & Herb
• ¼ cup finely chopped cilantro
• ½ teaspoon lime zest
• Salt and pepper to taste
• ⅓ cup shredded Mexican Cheese, like extra sharp cheddar.
• 12-14 Large, straight, jalapeño peppers, seeded and halved lengthwise

Instructions

1. Spray a thin layer of cooking spray oil in a frying pan, cook the salmon fillets on medium high heat until browned and thoroughly cooked.
2. Remove from pan and allow to cool, then flake into small pieces with a fork.
3. Blend cream cheese and sour cream in a medium bowl until smooth.
4. Add cheese, onions, lime zest and seasoning and blend well.
   
5. Fold in cilantro and salmon.
6. Salt and pepper to taste.
7. Preheat oven to 450°F.
8. Load peppers with filling and place on a baking sheet or roasting pan.
9. Be sure to position the peppers close to each other so they stay upright.
10. (Optional ) Add more cheese on top of the filling before baking.
    
11. Bake for 10-15 minutes until golden brown.
12. For crispier peppers, cook them directly on a wire rack. Keep peppers upright.

Pan-Fried Salmon in Curry Cream Sauce

 Ingredients

• 1/2 cup heavy whipping cream
• 2 teaspoons hot curry powder
• 1 teaspoon lemon juice
• about 1/2" ginger, sliced
• 2-4 (4 oz) salmon filet
• couple shakes of Mrs Dash Garlic & Herb
• couple of shakes Mrs Dash Extra Spicy
• pepper to taste
• (optional) teaspoon capers
• (optional) sliced black olives
• parsley or green onion tops for garnish

Directions

1. Combine cream, curry, lemon juice, ginger and spices in a skillet and bring to a boil over medium heat.
2. Reduce to low and slide the salmon into the cream, meat side down if salmon has skin on.
3. Cover and simmer about 10-12 minutes, until the fish flakes off with a fork. Flip one or two times while cooking.
4. Season with salt if you want to die early and pepper.

Creamy Cajun Shrimp Scampi

Creamy Cajun Shrimp Scampi

Ingredients

• ¼ cup olive oil
• 4 tablespoons unsalted high-quality butter (divided)
• 5 garlic cloves (finely minced)
• 1 pound raw tail-off large shrimp (deveined)
• ½ teaspoon sea salt
• ¼ teaspoon Mrs Dash Herb and Garlic
• ¼ teaspoon Mrs Dash Extra Spicy
• ½ teaspoon lemon zest
• 1 lemon (juiced)
• ¼ cup dry white wine
• ¼ cup heavy cream
• 1 ½ tablespoon Cajun seasoning
• Fresh parsley (chopped, for garnish)
• Parmesan cheese (finely grated, for topping)
• Serve over Linguine noodles

Instructions

    1. Toss the shrimp in the Cajun seasoning, salt, spices and lemon zest.

    2. Heat 3 tablespoons of butter and olive oil in a large saucepan over medium heat.

    3. Add the minced garlic and sauté until fragrant.

    4. Add the white wine to deglaze the pan. Add the shrimp to the saucepan and sauté for about 2 minutes on each side until cooked thoroughly.

    5. Add the cream and last tablespoon of butter. Swirl the pan around to coat the shrimp.

    6. Let simmer for one minute until all the flavors are combined.

    7. Remove from heat and squeeze in the lemon juice.

    8. This can be enjoyed on its own or poured over a bed of pasta. Top with fresh chopped parsley and Parmesan cheese.

Crispy-Skin Salmon With Miso-Honey Sauce

Ingredients

• 2" piece fresh ginger

• 2 Tbsp. white miso

• 1 Tbsp. vegetable oil

• 1 Tbsp. unseasoned rice vinegar

• 1 Tbsp. honey

• 1 Tbsp. water

• 1 Tbsp. sesame seeds

• 3 scallions

• 4 - 4–6-oz. skin-on salmon fillets

• Kosher salt or just regular salt

• Seasoning as your prefer

Directions

1. Peel the ginger if you wish and have plenty of time on your hands, or just use a microplane grater and finely grate the ginger into a small bowl. The exterior rind of the ginger will just peel off, plus a little fiber in your diet is good for you.
2. Add Miso, oil, vinegar, honey, water into bowl with the ginger and whisk. Set aside. Save any leftover sauce as it makes a great sauce for other meals, like vegetables.
3. Heat a medium-sized skillet over medium heat and roast the sesame seeds, tossing frequently, until golden brown and fragrant. A few minutes. Don't burn them!
4. Thinly slice scallions and set aside.
5. Season the salmon with salt and other seasonings of your choice.
6. Place salmon filets skin side down in an unheated, very slightly oiled, cast iron pan, over medium heat. Do not move the filets and leave them undisturbed for 5 minutes. They will un-stick on their own when ready to be flipped.
7. Remove the pan from the heat and flip the fish and allow to cook in the warm pan for about another 1-3 minutes depending on thickness of the salmon.
8. Whisk the miso mixture before spooning it onto a plate. Place the salmon skin-side up and garnish with the scallions and sesame seeds.

Serve over rice, peas, lentils, or your choice of vegetable, or just over the Miso Sauce. 

John Daly Green Chile Burros

 John Daly Green Chile Burros

Ingredients

• Boneless Pork Loin, cut in half
• 1 stick butter
• 2 Large Onions, diced
• 1-4 oz can diced Jalapenos
• 4-6 cans Hatch Green Chile Enchilada sauce (15 oz)
• 6 large cans Diced Green Chiles
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Mrs Dash Garlic and Herb

Directions

1. Preheat oven to 400 deg F.
2. In an Oven Safe Dutch Oven or large pot, Brown the Pork in the butter
3. Saute the onions and jalapenos together and add to the meat
4. Add the Diced Green Chiles, Enchilada Sauce and stir in the garlic powder and other spices.
5. Bring meat mixture to a boil for 1 minute and remove from heat
6. Place Dutch Oven in Oven for 4 hours
7. When time is up, remove the meat from the Dutch Oven to a plate
8. Allow sauce to cool and place in the refrigerator to further
9. Skim grease off of top of the sauce once cooled
10. Shred or 1/2" cube the meat
11. Return the sauce to the stove on Low and simmer 1 hour
12. Add the shredded meat to the sauce and mix together

Beef and Broccoli Noodles

INGREDIENTS

• 8 ounces dried udon or ramen noodles

• 1 large crown broccoli

• 4 cloves garlic, minced

• 1 (1-inch) piece fresh ginger, minced

• 1-1/4 cups low-sodium chicken broth, divided

• 1/4 cup reduced-sodium soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon honey

• 1 tablespoon cornstarch

• 1/4 teaspoon Mrs Dash Garlic & Herb blend

• 1 tablespoon olive oil

• 1 pound lean ground beef

• ground black pepper to taste

• Thinly sliced scallions, for garnish (optional)

• Thinly sliced Jalapeno peppers, for garnish (optional)

• Chopped Cilantro, for garnish (optional)

• Toasted sesame seeds, for garnish (optional)

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add 8 ounces dried noodles of choice and cook for 2 minutes less than the package instructions. Drain and rinse well under cool water. Note: The Udon  noodles I found were pre-cooked and already soft. No need to boil them.
2. Cut 1 large broccoli crown into 1-inch florets.
3. Add the garlic, ginger, 3/4 cup of chicken broth, soy sauce, oney, oyster sauce, cornstarch in a medium bowl and whisk until blended and set aside.
4. Add olive oil to skillet over medium heat and when hot add the ground beef. Crumble ground beef with a wooden spoon to make into smaller pieces. Season with ground pepper and Mrs Dash garlic & Herb seasoning. Cook thoroughly.
5. Add broccoli to the ground beef and the remaining 1/4 cup of chicken broth. Cook about 3 minutes until the broccoli is still crispy, but cooked.
6. Add the Udon noodles and break apart if stuck together and mix thoroughly into the meat and broccoli.
7. Whisk the sauce mixture again and add to the skillet. Toss the mixture well and cook until the sauce thickens and coats the noodles well, about 2-3 minutes.
8. Remove from heat and garnish with the green onions, jalapenos, cilantro and sesame seeds.

Fish Taco Sauce

Some image on the Internet

Fish Taco Sauce

• 1/2 cup sour cream
• 1/3 cup Mayo
• 2 Tbsp lime juice
• zest from from one lime
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon hot chile powder
• 1 teaspoon Sriracha sauce

Stay tuned for Fish Taco recipes to use this sauce.

Shakshuka (Jewish Tomatoes and Eggs)

Ingredients

• Extra virgin olive oil
• 1 large yellow onion chopped
• 2 yellow peppers chopped
• 2 garlic cloves, chopped
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• Pinch red pepper flakes optional
• Salt and pepper
• 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
• OR  1 28-ounce can of whole tomatoes with their juices
• ½ cup tomato sauce (not needed if used canned tomatoes)
• 6 large eggs
• ¼ cup chopped fresh parsley leaves

Directions

1. Heat 3 tablespoon olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
2. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
3. Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
5. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.

Beef and Green Chile Caldillo Soup

Derek Marchus Recipe

Ingredients

• 1-1/2 lbs Ground Beef

• 3 large Potatoes peeled, cubed and boiled

• 3 cans Herdez Salsa Verde

• OR 1 bottle of Herdez Green Verde sauce

• 1-2 can Pinto Beans, rinsed

• 1 can Black Beans, rinsed

• 1 can Rotel salsa

• 4+ Green Chiles chopped

• ½ tsp Cumin

• ½ tsp oregano

• 2 Tablespoon Flour

• 1 medium Onion sauté

• Garlic powder to taste

• Red chile powder to taste

• 1-½ boxes Beef Broth

• 1 Bunch Cilantro, chopped

• 3-4 Green onions chopped

• Tortillas

Directions

 

1.Boil potato cubes, until soft and set aside

2.Saute onion

3.Brown Ground Beef

4.Add 2 Tablespoons Flour, Garlic powder, spices

5.Add ¼ tsp cumin, ¼ tsp oregano

6.Stir in 1-½ box Beef Broth

7.Add 3 Salsa Verde cans or 1 bottle Green Verde Chile Sauce

8.Add 1 can Rotel

9.Add potatoes, onions, beans

10.Stir and simmer 20 minutes

11.Add cilantro and green onions before serving

12.Serve with Tortillas on the side.

Lazy Girl Lasagna

Lazy Girl Lasagna

Ingredients

• 8 ounce bag of egg noodles

MEAT SAUCE

• 1 pound ground beef

• 1-1/2 bottle of marinara sauce

• RICOTTA AND PARMESAN FILLING

• 1 pound of part skim ricotta (maybe ¾ lbs)

• 1 cup grated or shaved Parmesan

• Sprinkle Oregano

• 3/4 teaspoon garlic powder

• 1/2 teaspoon Mrs Dash Extra Spicy

TOPPING

• 1 1/4 cup shredded part skim mozzarella cheese

Directions

1. Preheat the oven to 375 degrees.

2. In a medium sized bowl, mix the ricotta, Parmesan, spices.

3. Cook the pasta according to package directions; drain and set aside.

4. Brown the meat and drain.

5. Stir in pasta sauce and reheat.

6. Add the pasta to the pot with the meat sauce, and stir to combine.

7. Spray a baking dish with cooking spray.

8. Add about half of the pasta & meat sauce mixture and spread evenly.

9. Spoon the ricotta mixture over the pasta

10. Use the back of a spoon to evenly distribute it.

11. Add the second half of the pasta and meat sauce on top.

12. Top with the mozzarella cheese.

13. Bake for about 20 to 25 minutes, until cheese is bubbly.