Creamy Sausage and Tortellini Soup

My husband is very selective on the soups he will call a meal... most do not fill him up and he is eating again 2 hours later.  Every once and a while I will make one and he will tell me "That's a keeper."  Folks, this is a keeper.  Perfectly hearty, fast to make.  Win-win. 


Creamy Sausage and Tortellini Soup

1 lb. Italian sausage
1 small yellow onion, diced
1 small shallot, diced
2 large carrots, peeled and diced
4 garlic cloves, minced
¼ c. all-purpose flour
5 c. chicken broth
14 oz. refrigerated cheese tortellini*
1 tsp. kosher sea salt
½ tsp. ground black pepper
½ tsp. Italian seasoning
6 ounces chopped fresh spinach
2 c. half & half (or heavy cream)

In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.

Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.

Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.

Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.

Serve immediately with freshly grated parmesan, if desired.

Recipe Source:  The Best Blog Recipes

Copycat Cafe DaVinci Blackened Chicken Pasta

I tell you what...one of my favorite food destinations is....Columbus Ohio.  I've been to lots of big cities, and the one place that has me craving certain dishes over and over again is this city.   We went and visited last year with friends and seriously just went from restaurant to restaurant and threw a football game in the mix.  It was glorious!  Here are just a few of our selections...

Olive Tree

Graeters

Jenis Ice Cream

North Star Cafe

And Cafe DaVinci

It's amazing how food brings people together and brings back the best of memories, isn't it?!  Anyhow, after years of weekend cravings not being fulfilled, we decided it was time to try our hand at Cafe DaVinci's blackened chicken.  It is a great mix of cajun/italian, definitely not something I would have dreamed up on my own.  Lets just say this turned out rather spectacular and cravings were satisfied!  Give it a try, just be warned this definitely has KICK :)

Copycat Cafe DaVinci Blackened Chicken Pasta

Kosher salt
Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
Blackening Spice Rub, recipe follows
2 tablespoons olive oil
3 tablespoons minced garlic
1/4 cup dry white wine
3 cups heavy cream
1 cup roughly chopped marinated sun-dried tomatoes
1 pound fettuccine
3/4 cup grated Parmesan
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/2 cup thinly sliced green onion, for garnish
Basalmic Glaze (bought or homemade)

Blackening Spice Rub: (or can buy pre-mixed...we bought a Zatarains brand)

1 tablespoon granulated garlic
1 tablespoon freshly cracked black pepper
1/2 tablespoon salt
2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon cayenne pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon chili powder


Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat. 

Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side. 

Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes. 

Remove from the oven and slice the chicken into strips on the bias. 

In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices. 

Meanwhile, cook the fettuccine al dente, according to the package directions. Drain. 

When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta. 

To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.  Drizzle with basalmic glaze.  

Blackening Spice Rub:
Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

Recipe Source:  Food Network

Peanut Noodles with Pork

I honestly have been receiving the Food Network Magazine for a couple years now, and love it!  My problem is I see these fabulous recipes, want to make many of the recipes, then forget about them and all my new recipes come from my Pinterest boards.  Times have changed!!  I have been going through and trying some new delicious recipes, and it's been a fun change cooking from them instead of the blog world for a minute ;)

These noodles turned out good, although I wish there was a bit more sauce, so I'll tweak that for next time!

Peanut Noodles with Pork

Kosher salt
12 ounces Chinese chow mein noodles or spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded (about 3/4 cup)
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallions, chopped (white and green parts separated)
1 2 -inch piece ginger, peeled and minced
4 cloves garlic, minced
12 ounces ground pork (or ground turkey)
1/4 cup chopped fresh cilantro
chopped dry roasted peanuts

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.

Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.

Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro, and peanuts.

Recipe Source:  Food Network Magazine

Oriental Chicken Salad

I've mentioned it before, but I live in a small-town.  The small-town is predominately compromised of those from the Hispanic culture.  Therefore pretty much all of the restaurants around here are Hispanic restaurants.  There is one little gem among the tacos and burritos called Bon Vinos Bistro.  I have had phenomenal breakfast, sandwiches, desserts, and this salad (or at least my interpretation of it :)  I loved this salad when I first tasted it and knew I needed to recreate it.  

The description from their menu says..."Grilled chicken, romaine lettuce, coleslaw mix, toasted almonds, Linguini noodle, sweet & sour dressing, topped with green onions."  Simple enough, right?!  I found a ginger sesame dressing that was delicious on this salad.  I actually got it at Walmart in the produce section, it is the Marketside brand.  I had some yummy homemade fettucine noodles from my hubby's grandma, and they were perfect for this!

Oriental Chicken Salad

Coleslaw Mix
Romaine lettuce, chopped
Sliced almonds
Chicken Breasts
Fettucine or Linguine noodles, cooked al dente
Sliced green onions
Sesame Ginger Dressing

I marinated the chicken in some of the dressing for 3-4 hours then grilled it and sliced it.  Mix the coleslaw mix with the romaine lettuce and pile on each plate.  Mix the cooled noodles with more dressing and chill.  Pile noodles on lettuce, place chicken on top and sprinkle with almonds and green onions. Drizzle with more dressing if desired.

Recipe Source:  My Own Recreation

Meat Sauce Bolognese

I had my baby!  It happened 2.5 weeks early, but I was expecting it since my other 2 kiddos were each 2 weeks early.  We have had lots of yummy meals brought to us, but on one of the nights we didn't have a meal brought in, I was glad I had frozen some extra portions of this yummy sauce.  It made for a super simple meal for my little family :)

There is veggies hidden in the sauce, and they cook down so much your kiddos will never know they are in there.  Definitely a keeper-kind of recipe !

Meat Sauce Bolognese

3 tablespoons extra-virgin olive oil
1 medium yellow onion, minced (about 1 cup)
1 medium carrot, peeled and finely shredded (about 1/2 cup)
2 ribs celery, minced (about 1/2 cup)
Salt
1 pound ground beef
1 pound ground pork
1/2 cup dry red wine (or broth)
1 tablespoon tomato paste
28oz can crushed tomatoes
3 bay leaves
Freshly ground black pepper
Pinch red pepper flakes
4 cups hot water, or as needed

Heat the olive oil in a wide, 3 to 4-quart pan or Dutch oven over medium heat. Add the onion, carrot and celery, season with salt and cook, stirring, until the onion is translucent, about 4 minutes. Crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until the meat is lightly browned, about 10 minutes. Turn off the heat or remove the pan from the heat and use a crumpled paper towel to drain off any extra fat. 

Add the wine (or broth) and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes. Stir in the tomato paste and cook a few minutes. Pour in the tomatoes, toss in the bay leaves and season lightly with salt, pepper and red pepper flakes. 

Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cover and cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. (Most likely, a noticeable layer of oil will float to the top toward the end of cooking.) This will take about 2 to 3 hours - the longer you cook it, the better it will become - but an hour is also fine. 

While the sauce is cooking, add hot water as necessary to keep the meats and vegetables covered. The oil can be removed with a spoon or reincorporated in the sauce.

Serve over pasta.

Recipe Source:  A Taste of Home Cooking

Spicy Sausage Pasta

I love me a one-pot dinner.  I'm talking you throw the uncooked pasta in with everything else and DONE!  Less dishes, under 30 minutes, and still tastes great :)  

The hubs gave this 2 thumbs up, which is always a good indicator to me that I have found a winner.  It had just enough spice, meat, and a yummy sauce to round it all out.  

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes, Mild (I like original)
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Recipe Source:  Kevin and Amanda

Creamy Bacon and Pea Pasta

I love a meal that can be done in one pan.  Pure awesomeness!  This one was definitely done in under 30 minutes, and the kiddos even liked it...which happens rarely.  Serve it up with a yummy green salad and some garlic bread, and just like that...dinner's done! 

Creamy Bacon and Pea Pasta

12 oz campanelle pasta (can use bow-tie or penne)
32 oz low-sodium chicken broth
12 oz evaporated milk (I used 2%)
1 1/2 tsp garlic powder
1 tsp onion powder
1/4 tsp crushed red pepper flakes
1/2 cup grated parmesan cheese
4 oz cream cheese (can use light)
8  oz cooked, chopped bacon (can use turkey bacon)
1/2 cup frozen peas
pepper, to taste 

In large skillet, combine pasta, evaporated milk, chicken stock, onion powder, garlic powder and red pepper flakes.  Cover and simmer for 15-18 minutes, until pasta is done and liquid has reduced. 

Stir in parmesan, cream cheese, frozen peas and bacon.  Simmer for 5 minutes.  Remove from heat and let stand, covered, for 5 minutes for the sauce to thicken.  Add pepper, to taste.


Recipe Source:  adapted from Plain Chicken

Spasagna

It's spaghetti, it's lasagna, it's....SPASAGNA?!  You betcha :)  This dish has all the goodness of a lasagna with a bit less work.  The recipe below makes a TON of food. I halved it and still had leftovers for a few days :)  So give this a try for a great, comforting meal.

Spasagna


1 1/2 pounds (24 ounces) spaghetti
8 cups (32 ounces) shredded mozzarella cheese
8 ounces ricotta cheese
8 ounces sour cream
8 ounces cream cheese
1 cup half and half, milk, or heavy cream
1/2 cup grated parmesan cheese, divided
1 tablespoon Italian seasoning
3 cloves minced garlic
1 teaspoon salt
1/2 teaspoon pepper

2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 pound Italian sausage
1 jar spaghetti sauce
Salt and pepper, and any other seasonings, to taste

Preheat oven to 350 degrees. Cook spaghetti according to package directions; drain.

In a large bowl, stir together ricotta, sour cream, cream cheese, half-and-half, mozzarella, Italian seasoning, garlic, salt, pepper, and half of the parmesan cheese. Add spaghetti and toss until well coated.

Pour the spaghetti mixture into a 9 x 13 pan lightly sprayed with cooking spray. Top spaghetti with remaining parmesan cheese. Cover dish aluminum foil and bake 30 minutes.

While the pasta is baking, prepare the meat sauce. Melt the butter in a large skillet; add onion and sausage and saute until the meat is cooked thorugh and the onion is translucent. Add spaghetti sauce, adjust for seasoning, and simmer until the pasta is ready.

Remove the pasta from the oven and let it rest for 5 minutes. Cut the pasta into squares and top each serving with the meat sauce.

Recipe Source:  Cassie Craves

Chicken Bacon Cheddar Ranch Pasta

I am all about my super fast weeknight meals lately. As of right now, we only have one car after having to sell one when we moved across the country. Having to go pick up my husband right in the middle of prime dinner-prep time has presented some problems! The crockpot and quick skillet meals have saved me lately.

This pasta was easy to put together, and the sauce is absolutely awesome! You won't be disappointed in this quick dish!

Chicken Bacon Cheddar Ranch Pasta

1 pound mostaccioli or other short pasta
6 strips of bacon, diced
1 tablespoon butter
2 boneless skinless chicken breast halves, cut into bite-size pieces
2 tablespoons all-purpose flour
1 packet ranch dressing mix
2 cups milk
1 cup shredded cheddar cheese
Salt and pepper to taste

Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.

Serve each plate of pasta with more bacon sprinkled over the top. Green onions would also be a delicious topping.
Recipe Source: Cassie Craves

Wonton Chicken Salad

I love a good summer salad.  Many of my favorite salads combine greens with pasta, and this one did just that.  When you add the pasta and a meat in, it can definitely be used for a main dish.  This definitely can do that :)  


Wonton Chicken Salad


15 small square wonton wrappers
canola oil
2 cups uncooked rotini pasta
2 heads romaine lettuce, chopped
2 cooked chicken breast, diced
6 green onion, diced
1/2 cup sliced almonds
2 cans mandarin oranges, drained
sesame ginger dressing (I used Marketside Sesame Ginger Dressing from Walmart)
seasame seeds, optional for garnish


Cut wontons into 1/4 inch strips. I do this with a pizza cutter.  In a skillet, place enough oil to completely cove the bottom and heat over medium.  Once oil is hot, add wonton strips in batches of about 8 strips at a time. Fry until golden brown on both sides. Place on a plate lined with a paper towel to drain.


Cook rotini according to package and rinse with cold water.  Toss lettuce with pasta and divide mixture between 6 plates.  Top each plate evenly with the chicken, green onion, almond slices, and oranges.  Drizzle each plated salad with dressing and top with wonton strips and sesame sees if desired. Makes 6 main dish salads.


Recipe Source:  Real Mom Kitchen

Tortellini Summer Salad

I am so ready for some summertime BBQs.  I love having potlucks with friends and family this time of year...they are the best!  This salad is yummy AND it helped me use up some ingredients that were about to go bad.  I love it!  I used some lite Ceasar dressing, and it was great.

Tortellini Summer Salad

4-6 chicken breasts (cubed & soaked in Zesty Italian Dressing)

48 oz. Cheese Tortellini

1 cup Sun Dried Tomatoes, chopped

1 cup Sliced Olives

1 cup Artichoke Hearts, chopped

2 cups Baby Spinach

Mix all together in a large bowl & toss with your favorite Caesar Dressing.  Serve chilled or at room temperature.

*Just a suggestion...I waited to put in the spinach until just before serving.  Also, I added half the dressing immediately and refrigerated.  I added more right before serving as the noodles soak up a lot of the dressing.  Enjoy!

Recipe Source:  Our Recipe Club

Meatball Ravioli Bake

This recipe I found when searching for something to do with that huge bag of frozen meatballs sitting in the refrigerator. And really, I am not even going to call this a recipe (I hate calling something a recipe when all you do is throw in a few pre-packaged items :) We'll just call this a meal idea!  I am still trying to clean out our pantry/freezer before the big move in a few short weeks!


Meatball Ravioli Bake

1 package (24 oz each) frozen cheese-filled ravioli
1 can (26 oz each) Hunt's Garlic & Herb Spaghetti Sauce
8 ounces frozen cooked meatballs, thawed
PAM Original No-Stick Cooking Spray
1 cup shredded part-skim mozzarella cheese (1 cup = 4 oz)
1/4 cup chopped fresh basil leaves

Cook ravioli according to package directions. Meanwhile, heat spaghetti sauce and meatballs in medium saucepan over medium heat 5 minutes, or until hot.

Spray 13x9-inch baking dish with cooking spray. Drain ravioli; place in even layer in prepared dish. Ladle meatball sauce over top; sprinkle with cheese. Cover with foil.

Bake 15-20 minutes, or until cheese melts. Remove foil; garnish with basil.

Broccoli, Grape, and Pasta Salad

Visit me on over at Kiki Creates today for a few ideas on how to use up some of your stockpile pantry items!  

It's BBQ season time!  We had our first cookout with friends this last weekend, and so I was able to try out a new salad recipe :)  This one is great, reminded me a lot of the yummy Broccoli Salad our family loves.  The pasta in it was great, and the pecans were perfect.  It gets me excited to try out some more summertime salads :)  

Broccoli, Grape, and Pasta Salad
1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Recipe Source:  My Recipes

Swedish Meatballs

Simple. Flavorful. Comforting.  I'm sure most people have their own recipe for Swedish meatballs, but if not...give these a try!  They are simple to make and definitely fit into the comfort food category.  These are apparently originally from Rachael Ray's 30 minute meals, so next time you are rushed to make dinner, this will make your life easier!  Enjoy :)
    
Swedish Meatballs and Egg Noodles 

Meatballs 
1 pound ground chuck, or ground beef, pork and veal mix 
1/2 cup bread crumbs 
1 egg, beaten 
1 small onion, finely chopped (or grated on a box grater) 
A few drops Worcestershire sauce 
Salt and pepper 

Sauce 
3 tablespoons butter 
2 tablespoons flour 
1/2 cup dry sherry (I just used more beef broth)
1 cup beef broth 
Salt and pepper 
1 teaspoon Dijon mustard 
1/2 cup sour cream 

1 bag wide egg noodles 
1 tablespoon butter 
A handful of chopped parsley 

Cook egg noodles according to package directions. While waiting for the water to boil, make the meatballs and sauce. 

To bake meatballs: preheat oven to 400 degrees. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and place on nonstick baking sheet. Bake for 12 minutes. 

To cook meatballs on the stovetop: preheat a nonstick frying pan over medium heat. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and add directly to the pan as you roll them. Once the last ball has been rolled, give the pan a good shake and place a lid or aluminum foil over the top. Cook meatballs 10 to 12 minutes, turning them occasionally. Remove meatballs to a paper towel-lined plate, wipe out pan, and return to heat to make the sauce. 

To make the sauce: melt butter over medium heat. Sprinkle in flour and continuously whisk until a smooth paste is formed. Slowly add sherry while continuing to whisk sauce; cook until sherry reduces by half. Add broth in a slow stream and continue to whisk until sauce thickens enough to lightly coat the back of a spoon. Turn off heat and whisk in salt, pepper, Dijon mustard and sour cream. 

Once the noodles are cooked, drain them and toss with butter and parsley. Add meatballs to the sauce, stir to coat, and serve over the 
noodles.


Recipe Source: Taste of Home Cooking

Baked Pasta with Chicken Sausage

I love yummy comfort food.  Anything warm and filling basically can fit into the comfort food category for me.  For whatever reason, I haven't made any pasta dishes in a long while and am not sure why!  They are so simple to put together and everyone always loves them.  It's even easier when you do a pasta bake!


This dish really was delicious and made for a great filling dinner.  

Baked Pasta with Chicken Sausage

Coarse salt and ground pepper

1 tablespoon olive oil

1 medium red onion, chopped

4 cloves garlic, minced

1 can (28-oz) whole tomatoes with juice, lightly crushed with hands (or crushed tomatoes)

½ teaspoon dried oregano

½ cup heavy cream

1 pound rigatoni

10 oz baby spinach–I double the spinach and use 2 9-oz bags fresh (or 2 10-oz bricks frozen)

12 oz smoked chicken (or Jennie-O turkey) sausage, halved lengthwise and sliced

¼ inch thick

6 ounces fontina (or mozzarella) cheese, 4 oz cut into ½ -inch cubes and 2 oz coarsely grated

¼ cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

Meanwhile, preheat oven to 400°. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.

Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

If you freeze half in a 9×9 pan, you can put it straight from the freezer into a 400° oven for about 45 minutes, or until browned and hot throughout.

Recipe Source:  The Sisters Cafe