Antipasto salad

Ingredients

• 1 large head or 2 hearts romaine, chopped
• 4 ounces prosciutto, cut in strips
• 4 ounces salami or pepperoni, cubed
• ½ cup artichoke hearts, sliced
• ½ cup olives, mix of black and green
• ½ cup hot or sweet peppers, pickled or roasted
• Italian dressing, to taste

Instructions

1. Combine all ingredients in a large salad bowl. Toss with Italian dressing.

Pizza Baked Ziti

Ingredients

• 1 box ziti
• 1 jar spaghetti sauce
• 1⁄4 cup olive oil
• 1 tbsp garlic, chopped
• 4 cup shredded Italian cheese blend, divided
• 1 package mini pepperoni

Directions

1. Preheat oven to 350 degrees F. Place ziti in a 9 x 13 inch baking dish. Evenly cover pasta with spaghetti sauce. Fill the 24 ounce spaghetti sauce jar twice with water and pour the water over the ziti. Stir in 2 cups cheese. Bake for 25 minutes.
2. Remove the dish from the oven, stir pasta, and sprinkle with remaining 2 cups cheese. Place pepperoni on top of the cheese. Bake for an additional 15-20 minutes, just until the cheese begins to bubble and pasta is tender. Allow to cool slightly before serving.

CHICKEN PIZZAIOLA & GIVEAWAY

INGREDIENTS

• 3 cups of your favorite spaghetti sauce
• 1 cup shredded Parmesan cheese
• 4 boneless skinless chicken breasts
• 1 cup shredded Mozzarella
• 2 ounces sliced pepperoni
• 8 ounces spaghetti

INSTRUCTIONS

Chicken

1. Heat the oven to 450 degress. Spread tomato sauce into a 9x13 baking dish.
2. Spread Parmesan in a shallow dish.
3. Trim chicken pat dry with paper towels, season with salt and pepper, and coat with Parmesan.
4. Lay chicken on top of tomato sauce. Bake for 15 minutes.
5. Sprinkle Mozzarella and pepperoni over the chicken. Increase oven temperature to 475 and continue to bake until cheese melts, about 5 minutes.

Spaghetti

1. Meanwhile, bring 4 quarts of water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain and return to pot.
2. Spoon some sauce from the baking dish into the pasta and toss to combine. Add reserved cooking water as needed. Serve with chicken and remaining sauce.