Pizza Pasta Casserole

This recipe is from the Taste of Home website.  The original recipe is large and makes enough for you to have one casserole to eat and one to freeze.  I halved the recipe and did not make another to freeze.  Just half of the recipe was more then enough for a meal and left overs for everyone.  But if you want another casserole, double the ingredients I have listed.

Pizza Pasta Casserole

1 lb ground beef
1/2 of a large onion, chopped
1 jar of spaghetti sauce
8 oz of spiral pasta, cooked and drained
2 cups shredded mozzarella cheese.  ( I probably used a little less)
4 oz sliced pepperoni

Parmesan Potato Wedges

This is a very tasty recipe that I've made twice in the last two weeks.  I've been looking for a recipe like this!  I found it on Lynn's Kitchen Adventures.  It goes with a lot of different main dishes.  The second time I made this I inadvertently left the Parmesan cheese out and I think it was even better without it.


Parmesan Potato Wedges

4 potatoes
2 teaspoons canola oil
1/2 cup grated Parmesan cheese (this is the stuff in the green can, not the real stuff)
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper


Cut each potato lengthwise in half. Cut each half into  wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.

Arrange potatoes in a single layer on a 15-in. x 10-in. x 1-in. baking pain. Sprinkle with any remaining coating. Bake at 350° for 45-55 minutes or until golden brown and tender.