Aunt Kim's Blueberry Baked Oatmeal (Vegan & GF)

1 ripe banana 
1/4 C. almond butter
1 C. almond milk
1/4 C. real maple syrup
1/4 C. applesauce (original calls for melted coconut oil)
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. sea salt
2 C. whole rolled oats
1 C. chopped pecans
1 C. blueberries, fresh or frozen
2 Tbsp. brown sugar, for topping
2 Tbsp. coconut flakes, for topping

1) Preheat oven to 350 and grease an 8x8 baking dish or similar. (I use parchment paper and no oil. If you crumple the parchment paper, it will mold better.)

2) In a large bowl, whisk together the mashed banana, almond milk, almond butter, maple syrup, and applesauce. Add the baking powder, cinnamon, sea salt, and whisk again.

3) Fold in the oats, 3/4 C. of the pecans, and 1/2 C. of the blueberries. Pour the mixture into the prepared baking dish and smooth into an even layer.

4) Top with remaining 1/2 C. blueberries, the remaining 1/4 C. pecans, the brown sugar, and the coconut flakes.

5) Bake for 40–50 minutes, or until topping is crisp and the middle part is set. Remove from the oven and let rest for 10 minutes before serving.

The original recipe (and photo credit!) can be found online at Love & Lemons.

COOK'S NOTES:

* This recipe is very forgiving and versatile with substitutions. I use applesauce instead of oil. In a pinch, I've used peanut butter instead of almond butter and oat milk instead of almond milk. I've substituted a frozen berry blend of blueberries, raspberries, and blackberries for the blueberries. I've used a blend of chopped walnuts, cashews, and almonds when I didn't have pecans.

* The "batter" always seems very runny to me, for what it is supposed to be. I get this impression from the original post's photos (where the mixture looks thicker than mine when I follow the recipe exactly) and from her words to "spread the mixture evenly." When made as written, the recipe is runny enough to pour, for sure. So I always add some more oats, probably about an extra 1/4 C. or more per recipe (1/2 C. when I'm doubling it). It works great, as far as I can tell. I should probably try it once as written, but I haven't yet!

* I've used sweetened and unsweetened coconut flakes, and brown sugar and coconut sugar, for the topping. They all work fine, with differing levels of final sweetness, of course.

* I've stirred all the main ingredients together (without putting some of the berries and nuts on top) and it's worked fine.

* When I double this, I put it in a large metal pan I have that's larger than a 9x13, or in my Pampered Chef bar pan. (This pan is discontinued, much to my dismay! We love it. I'm nor sure of its dimensions, but it's a little smaller than a standard jelly roll pan.) The main difference will be how thick your final product is, and therefore how crunchy/crispy or moist it will be in the end.

* We like to serve this with some sort of nut milk or oat milk available as a topping. Extra syrup or something sweet like that is not needed. Enjoy!

Aunt Kim's Restaurant Style Salsa (Vegan)

1 can whole tomatoes with juice, 28 ounce
2 cans Rotel, 10 ounce
1 onion, chopped
2 cloves garlic, minced
1 whole jalapeño, quartered and sliced thin (or more to taste)
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 C. fresh cilantro (or more to taste)
half a lime, juiced

Note: This makes a very large batch. Use a 12-cup food processor or VitaMix, pulsing to combine ingredients. Refrigerate for at least one hour. Serve with tortilla chips or cheese nachos.

NOTE: This original recipe appeared on PioneerWoman.com

Beach Week 2020

Aunt Kim's Greek Turkey Burgers

2 lb ground turkey

1 1/2 C. fresh bread crumbs (can use GF)

1 1/2 C. chopped baby spinach

1/2 C. light greek dressing

5 oz feta, cubed

1/4 large onion, finely chopped

1 egg

salt and ground pepper, to taste

1) Preheat outdoor grill for medium-high heat. Lightly oil the grate.

2) Combine all ingredients and form into patties.

3) Cook turkey burgers on preheated grill until juices run clear and instant-read thermometer reads 165 F (maybe 5-10 minutes per side). NOTE: Uncle Tom sprays the turkey burgers with cooking spray while cooking to create crispy outside.

Served with broccoli salad and orzo veggie salad. Beach Week 2021.

Aunt Kim's Beach House Macaroni & Cheese

 16 oz tubular pasta, cooked

1 Tbsp. EVOO olive oil

6 Tbsp. butter

1/3 C. flour

3 C. whole milk

1 C. heavy whipping cream

4 C. sharp cheddar cheese, shredded

2 C. gruyere cheese, shredded

salt and pepper to taste

1.5 C. panko crumbs, for topping

4 Tbsp butter, melted, for topping

1/2 C. parmesan cheese, shredded, for topping

1/4 tsp. smoked paprika (or regular is fine), for topping

1) Preheat oven to 350 degrees. Lightly grease a large 3- or 4-qt baking dish and set aside. Combine shredded cheese in a large bowl and set aside.

2) Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

3) Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

4) Melt butter in a deep saucepan, dutch oven, or stock pot.

5) Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

6) Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

7) Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

8) Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

9) Pour half of the mac n cheese into the prepared baking dish. Top with remaining 2 C. of shredded cheese and then the remaining mac n cheese.

10) In a small bowl, combine panko crumbs, parmesan cheese, melted butter, and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Beach House 2021

Aunt Kim's Mexican Manicotti

1 lb. lean ground beef

2 C. Mexican blend shredded cheese

1 can refried black beans (Bush's)

1 pkg taco seasoning mix

1 16-oz jar picante sauce

2 C. sour cream

2 green onions, sliced

1 small can sliced black olives (opt.)

2 C. warm water

1 box manicotti shells

1) Mix raw ground beef with taco seasoning, 1 C. of cheese, 1 can refried black beans

2) Using the uncooked manicotti shells, stuff the meat mixture into the shells and place in a large baking dish that has been sprayed with cooking spray.

3) Pour the picante over the stuffed shells. Then pour in the 2 cups of warm water.

4) Cover with foil and bake in 350-degree oven for 1-1.5 hours.

5) When shells are done and dish is bubbly, top with sour cream, reserved cheese, and olives.

6) Put back in oven for 5-10 minutes.

7) Remove from oven and top with green olives.

Served with STREET CORN, CASSEROLE STYLE

16 oz. whole kernel corn

1/2 C. mayo

1/2 C. sour cream

4 oz. cotija cheese, grated

paprika

chili powder

Mix together sauce ingredients, then stir in corn. Pour into 11x7 or 8x8 dish, sprinkle liberally with paprika and chili powder. Bake at 350 degrees for 30 minutes or until heated through.

Beach Week 2021

Pat Panther's White Almond Bark

1 pound whole almonds

1 pound white almond bark candy pieces

1) Toast almonds at 350 degrees for 15 minutes, then cool.

2) Melt almond bark candy (in double boiler, if you have it) and stir in toasted nuts.

3) Pour mixture onto foil-lined cookie sheet—I use parchment paper—and flatten with a wooden spoon.

4) Let cool, then break into bite-sized serving pieces.

COOK'S NOTES:

* Don't make more than one batch at a  time. If you want more, make each batch individually.

* If you use a double boiler, be careful of hot water dripping! If you don't, melt the candy on a very low temperature, stirring constantly, and do not burn!

* The large Costco bag of almonds is 2 pounds.

* Almond bark candy pieces are a seasonal item so buy it when you can if you'll want it other times than at the holidays.

Aunt Kim's Baked Beef Chimichangas

2 pounds beef roast (Aunt Kim uses a chuck roast)
2 pkg. fajita seasoning
2 Tbsp garlic, diced
1 large onion, sliced in half moon rings
1 can diced green chiles
1/4 C. fresh cilantro
1 can refried beans
1 pkg. colby jack cheese
2 pkg. soft taco shells, 10-count
sour cream for garnish
vegetable oil or cooking spray

1) Heat skillet on high heat with a  drizzle of olive oil.
2) Place roast in pan and sear on both sides. (Be sure to wear a trash bag like Aunt Kim!)
3) Place seared roast in slow cooker on high heat.
4) Slice onion and place on top of roast with garlic, fajita seasoning, and 1/2 C. water.
5) Let cook for 4 hours or until you can shred the beef with a fork. (It takes longer!)
6) Shred the beef with two forks. (Aunt Kim's meat-shredder claws are great!)
7) Add the green chiles and chopped cilantro to a bowl. Mix together with the shredded beef.
8) Preheat oven to 400 degrees.
9) Heat refried beans on stove until heated, creamy, and easily spreadable.
10) Warm soft taco shells in the microwave about 30 seconds, just until warm.
11) Spray baking sheets with cooking spray.
12) Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells, then fold.
13) Eyeball how much to put in each shell, which will be tri-folded.
14) Place on baking sheet, seam side down.
15) Using a pastry brush, brush finished chimis with oil or spray them with cooking spray.
16) Heat in oven for 15 minutes. Keep on eye on the bottoms of chimis so they don't burn.
17) Remove chimis from the oven. Top with cheese and place under broiler for 2-5 minutes until cheese is bubbly. Keep a close watch so they don't burn.

NOTE: This original recipe came from Just a Pinch Recipes.

Beach Week 2020

Aunt Kim's Coconut Cake

This recipe appeared originally in Just a Pinch Recipes as "Coconut Brunch Bread." With the glazed icing, it is delicious but very sweet... every bit a cake!

6 eggs
3 C. sugar
1 1/2 C. oil
3 tsp. coconut extract
4 1/2 C. flour
3/4 tsp. baking powder
3/4 tsp. salt
1 1/2 C. buttermilk
1 1/2 C. flaked coconut
1 1/2 C. chopped walnuts

1) Preheat oven to 350 degrees.
2) Beat first four ingredients together and blend well.
3) Mix dry ingredients.
4) Add dry ingredients to egg mixture, alternating with buttermilk, coconut, and nuts.
45 Spoon into 3 large loaf pans or 1 10" bundt pan.
6) Bake at 350 degrees for 50-60 minutes if using loaf pans, or 1 1/2 hours if using bundt pan.

ICING:
1 C. sugar
1/2 C. water
2 Tbsp. margarine (I always use butter)
1 tsp. coconut extract

1) While bread is baking, combine sugar, water, and butter in small saucepan.
2) Boil for 5 minutes. Remove from heat and add coconut extract.
3) Remove warm breads from pan(s).
4) Place back in pans and pour hot syrup over top of the warm cake.
5) Let stand 4 hours or more before slicing and serving.

Beach Week 2020

Aunt Kim's Tuna Salad

This recipe was given to my sister by her personal trainer as a good lunch choice. In her words, "I'm addicted." Sorry for the lack of quantities. She just adds the ingredients according to her preferences.

canned tuna
mayonnaise
Clausen dill pickles, chopped
walnuts, chopped
Craisins
black pepper, to taste

Combine all ingredients. She says it gets better the next day—a rarity for tuna!

Pat's Coconut Bars

I asked my sister for her favorite Christmas treat recipes, and she told me, "I don't make any because Pat makes so much!" (Pat is her wonderful mother-in-law, a great cook and wonderful guest who brings treats along when she comes visiting! Dreamy!) This is my sister's favorite one, so I'm going to give it a whirl for Christmas Eve festivities tonight.

Combine in large stand mixer and beat until well blended (about 2 minutes):
1/2 C. soft butter
1/2 C. brown sugar, firmly packed
1 C. flour

Press above into a greased 8x12 pan. Bake at 325 for 20 minutes. (Do not brown!)

In a small mixing bowl, combine:
2 eggs, unbeaten
1/8 tsp. salt
1 C. brown sugar, firmly packed
1 tsp. vanilla
2 Tbsp. flour
1/2 tsp. baking powder
1 C. chopped nuts
1 C. shredded coconut

Pour this mixture onto pre-baked crust. Bake at 325 degrees for about 24 minutes or until brown.

Cool and cut into squares.

Aunt Kim's Turkey and Sausage Gumbo

This is apparently my sister's family's favorite thing to do with leftover turkey at Thanksgiving. The recipe is originally from a cookbook called New Orleans by the Bowl.

1 turkey carcass
4-5 quarts water
3/4 C. oil
1/2 C. flour
1 pound andouille sausage, cut into 1/4-inch slices
2-3 C. chunked turkey meat
1 large onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
5 cloves garlic, minced
2 C. sliced fresh okra
1 large tomato, chopped
1 6-oz. can tomato paste
2 Tbsp. Worcestershire sauce
2 tsp. creole seasoning (Tony Chachere's)
2 tsp. Louisiana hot sauce
5 C. cooked white rice
2 green onions, chopped for garnish

Make turkey stock as directed here, or simmer in a stock pot for at least 2 hours in a pinch. Strain and reserve the stock, skimming off fat or impurities. Make a roux in a skillet by stirring 1/2 C. oil with flour over medium-high heat until dark brown. Remove from heat and reserve.

In a separate skillet over medium-high heat, brown the sausage and turkey meat in the remaining 1/4 C. oil. Add the onion, peppers, celery, garlic, okra, and tomato, stirring until a savory paste is formed (about 15 minutes). Add the reserved stock along with the tomato paste, Worcestershire sauce, creole seasoning, and hot sauce. Thicken with the roux.

Serve over white rice garnished with green onion.

Aunt Kim's Pear Spinach Salad

I first ate this recipe at my sister Kim's house. Her version, modified from the original recipe on epicurious.com, appears below. (The picture that appears on the right is from epicurious as well.)

Dressing:
1/2 C. extra virgin olive oil
2 Tbsp. balsamic vinegar
2 tsp. whole-grain mustard
1 tsp. sugar
1 tsp. kosher or sea salt
freshly ground black pepper, to taste

Combine the above ingredients in a jar with a tight-fitting lid. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside. This can made up to a day in advance and stored, covered, in the refrigerator. If refrigerated, remove at least two hours before serving salad.

Salad:
1 C. red onion, thinly sliced
1/3 C. sweetened dried cranberries
8 C. lightly packed fresh baby spinach leaves, stemmed if needed
2 Bosc pears, firm but ripe (unpeeled, cored, and quartered)
2/3 C. hazelnuts, toasted and chopped (see NOTE below)

1. Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. (This crisps the onions and takes away the raw onion taste.) Drain well and pat dry on paper towels. (This can be done up to four hours in advance. Set aside at room temperature.)

2. In a small bowl, toss the cranberries with 2 Tbsp. of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad. (This can be done up to four hours in advance. Set aside at room temperature.)

3. To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly.

4. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates.

5. Scatter the cranberries and hazelnuts over the top. Serve immediately.

NOTE: Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375 degree oven. Toast for about 12 minutes until lightly browned.

If the nuts still have the skins on, transfer them while they're hot to a clean kitchen towel. (Use a clean towel that is old or that you don't mind washing with bleach, because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins--they never come completely off.

You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for the hazelnuts, for 8-10 minutes until lightly browned.

Nuts can be toasted up to 1 day in advance. Store at room temperature in an airtight container.

Aunt Kim's Creamy Caesar Salad Dressing

1 lemon
3/4 tsp. Dijon mustard
3/4 tsp. Worcestershire sauce
1 garlic clove, pressed
1/2 tsp. black pepper
1/4 C. mayonnaise
1/2 C. olive oil
1/4 C. fresh parmesan, grated fine

1. Juice lemon to measure 2 Tbsp. juice. Place in small bowl. Add next 4 ingredients. Whisk until blended.
2. Add mayonnaise. Whisk until smooth.
3. While continuously whisking, add oil to mayonnaise in a thin, steady stream. Continue whisking until blended.
4. Stir in parmesan cheese. Cover. Refrigerate until ready to serve.
5. Can be stored, covered, in refrigerator for up to two weeks.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Alternate Caesar Dressing (Without Mayonnaise of Vinegars)

Yolks from 2 hardboiled eggs
1 Tbsp. Dijon mustard
1/4 C. lemon juice
6 cloves garlic
1/2 C. olive oil
4 anchovies (opt.)
SPG, to taste

Combine all ingredients in a blender. 

Aunt Kim's Caesar Salad

1 head romaine, torn
1 clove garlic, pressed
1/2 C. olive oil
1 C. croutons
4 shakes salt
1/8 tsp. dry mustard
1 dash Worcestershire sauce
4 anchovies, minced fine (optional)
1 Tbsp. wine vinegar
1 Tbsp. white or red wine
1 egg yolk
3 Tbsp. parmesan cheese
coarse black pepper

1. Clean and drain lettuce.

2. Combine oil and garlic and let stand 2-5 hours.

3. At serving time, add all ingredients to marinated oil.

4. Toss dressing into torn lettuce and top with croutons.

Aunt Kim's Apple Salad

1 head iceberg lettuce, broken into pieces
1 head red leaf lettuce, broken into pieces
2 Granny Smith apples, diced
4 oz. blue cheese, crumbled
1 bag sea salt bagel chips, broken apart

Dressing:
3/4 C. sugar
1 tsp. dry mustard
1 C. oil
1/3 C. apple cider vinegar
1 tsp. salt
1 1/3 poppy seeds

1. Refrigerate dressing overnight.

2. Combine all ingredients just before serving.

Aunt Kim's Chocolate Truffle Cheesecake

Crumb Crust:
1 1/2 C. vanilla wafer crumbs (about 45 wafers, crushed)
1/2 C. powdered sugar
1/3 C. unsweetened cocoa
1/3 C. butter, melted

Cheesecake:
12-oz. package semi-sweet chocolate chips
24-oz. cream cheese, softened
14-oz. sweetened condensed milk
4 eggs
2 tsp. pure vanilla extract

1. Heat oven to 300 degrees.

2. To make crust, stir together ingredients in a medium bowl. Press firmly onto bottom of 9-inch springform pan and set aside.

3. Place chocolate chips in microwave-safe bowl and microwave at medium (50% power) 1 1/2 minutes. Stir. If necessary, microwave at medium in 15-second intervals, stirring after each, until chips are melted when stirred.

4. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs, and vanilla. Mix well. Pour into prepared crust.

5. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan.

6. Cool completely. Remove side of springform pan.

7. Refrigerate several hours before serving. Garnish as desired.

8. Cover and refrigerate leftover cheesecake.

Aunt Kim’s Chicken Lettuce Wraps

These are a great knock-off of P. F. Chang's lettuce wraps!

3 Tbsp. oil
2 boneless, skinless chicken breasts
1 C. water chestnut, chopped small
2/3 C. mushroom, chopped small (optional)
3 Tbsp. onions, chopped
1-2 cloves garlic, minced
4 leaves iceberg lettuce

Special Sauce:
1/4 C. sugar
1/2 C. water
2 Tbsp. soy sauce
2 Tbsp rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. lemon juice
1/8 tsp. sesame oil

Mustard-Garlic-Chile Sauce:
1 Tbsp. hot mustard
2 tsp. hot water
1 tsp. garlic and red chile paste

Stir-Fry Sauce:
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1/2 tsp. rice wine vinegar

1. Make the special sauce by dissolving the sugar in water in medium bowl. Add the other ingredients and mix well. Refrigerate this sauce until ready to serve.

2. Combine ingredients for mustard-garlic-chile sauce in a small bowl and set aside.

3. Combine ingredients for stir-fry sauce in a small bowl and set aside.

4. Bring oil to high heat in a wok or large frying pan.

5. Sauté chicken breasts for 4-5 min. per side or until done. Remove from pan.

6. As chicken cools, mince water chestnuts and mushrooms to about the size of small peas. Do the same with the cooked, cooled chicken.

7. With the pan on high heat, add another Tbsp. oil.

8. Add chicken, garlic, onions, water chestnuts, and mushrooms to the pan.

9. Add the stir-fry sauce to the pan and sauté the mixture for a couple of minutes.

10. Serve in the lettuce leaves. Top with blend of Special Sauce and Mustard-Garlic-Chile Sauce., combined to taste.

Aunt Kim's Chicken Cordon Bleu

4 boneless, skinless chicken breasts
4 thin slices prosciutto di parma
1/2 lb. gruyere, grated
1/4 C. flour
kosher salt and freshly ground black pepper
1 C. panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and freshly minced
2 Tbsp. unsalted butter, melted
2 eggs
extra-virgin olive oil

1. Preheat oven to 350 degrees.

2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.

3. Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast.

4. Sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends to form a nice log. Repeat with remaining chicken.

5. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic, kosher salt, pepper, and melted butter. The butter will help the crust brown.

6. Beat together the eggs and season so the flour, the eggs, and the crumbs are all seasoned.

7. Remove the plastic wrap. Lightly dust the chicken with flour, dip the egg mixture and gently coat in the bread crumbs.

8. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it.

9. Bake for 20-25 minutes until browned and cooked through.

10. Cut into pinwheels to serve.

Aunt Kim's Spicy Grilled Shrimp

2 large cloves garlic
1 tsp. coarse salt
1/2 tsp. cayenne pepper
1 tsp. paprika
2 Tbsp. olive oil
2 tsp. lemon juice
2 lb. large shrimp, peeled and deveined

1. Preheat grill for medium heat.

2. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, then stir in olive oil and lemon juice to form a paste.

3. In a large bowl, toss shrimp with garlic paste until evenly coated.

4. Lightly oil grill grate. Cook shrimp for 2-3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Aunt Kim's Sausage-Stuffed Manicotti

2 lb. crumbled Italian sausage
2 Tbsp. instant minced onion
8 oz. pkg. manicotti
3 C. (28-oz. jar) spaghetti sauce
3/4 C. parmesan cheese (grated)
2 eggs
1/2 C. seasoned bread crumbs

1. In a large skillet, cook sausage and onion until sausage is thoroughly cooked. Drain and remove from heat to cool for 10 min.

2. Cook pasta according to pkg. directions and drain.

3. Heat oven to 350 degrees.

4. Spread thin layer of sauce on bottom of 9x13 baking dish.

5. Stir 1/2 C. parmesan, eggs, and bread crumbs into sausage mixture until well blended.

6. Fill each pasta tube with mixture and place in baking dish.

7. Cover pasta with remaining sauce. Sprinkle with remaining cheese.

8. Cover with foil and bake 35 minutes.