Spicy Tex-Mex Pizza

We had this pizza last week and have been enjoying the leftovers too. We love pizza and it's great to have a mexican style pizza.

1 - 12 inch thin-crust Italian bread shell (10 oz Boboli) or Italian flat bread (12.5 oz focaccia)

8 oz. Monterey Jack cheese with peppers or Monterey Jack cheese, shredded (2 cups)

1 - 15 oz. can black beans, rinsed and drained

1 - 11 oz. can whole kernel corn with red and green peppers, drained

2 to 5 T. chopped pickled jalapeno peppers (optional - I do not use these)

Preheat oven to 425 degrees F. Place crust on an ungreased pizza pan or cookie sheet. Sprinkle with half of the cheese, all of the beans, corn and jalapeno peppers, if desired. Top with remaining cheese. Bake for 20 minutes or until heated through and cheese is melted. Let stand 5 minutes before cutting to serve. Makes 6 servings.

** We added salsa to the top when served. Also could add sliced/diced/shredded chicken. **

Red and White Pasta Bake

This is such an easy and delicious recipe. Since I've changed the layout of this blog I wanted to repost this recipe in individual recipe form rather than within a weeks plans.

Red and White Pasta Bake

4 cups penne noodles

1 (15oz) jar Alfredo sauce (I used Ragu)

1 (24oz) jar Marinara sauce (I used Ragu)

2 cups shredded Mozzarella cheese

1 cup shredded Parmesan cheese

Refrigerated Bread Sticks

1. Preheat oven to 350 degrees.

2. Cook and drain pasta according to package directions.

3. Mix the two sauces together in a large mixing bowl.

4. Add mozzarella cheese and combine. Add drained pasta.

5. Pour into a 9x13 casserole dish and bake about 20-25 minutes until hot and bubbly.

6. Sprinkle Parmesan cheese on top and bake another 5 minutes. (I also added some basil to mine before serving.)