Recipe from the TWiT Army Mess Hall - Baked ziti with three cheeses

This is a variation on lasagna which uses ziti noodles instead.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 large garlic cloves, chopped
• 1 teaspoon fennel seeds
• 1/3 cup tomato paste
• 1 8-ounce can tomato sauce
• 1 cup water
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon dried rubbed sage
• 1/2 cup grated Romano cheese
• 1 15-ounce container ricotta cheese
• 1 egg
• 1/4 Italian parsley, coarsely chopped
  
• 8 ounces mozzarella cheese, grated
• 12 ounces freshly cooked ziti or other tubular pasta
• Optional - 1 lb of Italian sausage casings removed & crumbled
  

Preparation

Heat oil in heavy large saucepan over medium-low heat. If you're using the sausage, add it at this point and cook until done. Add onion, garlic and fennel seeds (omit the fennel if you've added sausage) and sauté until translucent, about 5 minutes. Mix in tomato paste and cook 1 minute. Add tomato sauce, water, oregano and sage. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Romano. Season to taste with salt and pepper.

Preheat oven to 450°F. Grease a 9x13-inch glass baking dish. In medium bowl combine ricotta cheese and egg. Reserve 1/4 cup mozzarella cheese for topping. Add remaining mozzarella to ricotta cheese mixture and blend. Season with salt and pepper.

Spread 1/4 of tomato sauce over bottom of prepared dish. Layer 1/3 of pasta over. Drop half of ricotta cheese mixture over by spoonfuls. Spread 1/4 of sauce over. Repeat layering with another 1/3 of pasta, remaining cheese mixture, 1/4 of sauce and remaining pasta. Spread remaining sauce over and sprinkle with reserved mozzarella and remaining 1/4 cup Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.)

Cover casserole and bake until heated through, about 40 minutes.

Recipes from the TWiT Army Mess Hall - Spicy Chicken Paella

Here's a good way to use up leftover chicken or turkey. If you don't have enough leftovers you can 'nuke' some dark meat poultry (it has more flavor than white meat) to make up the difference. It's not a 'real' paella in the sense that it's made up in a classic paella pan over an on a stove top but it's still very good

Ingredients:

• 12 ounces spicy smoked sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch slices
• 1/4 cup garlic-flavored olive oil, you can 'fake' this by adding a chopped garlic clove to the pan when you heat the oil (that's what I do sometimes)
  
• 2 large yellow onions, chopped
• 1 large red bell pepper, chopped
• 2 cups long-grain white rice
• 1/4 teaspoon saffron
• 4 cups low-salt chicken broth
• 4 large plum tomatoes, quartered
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 4 1/2 cups cooked leftover turkey, cut into 1/2-inch cubes
• 1 cup frozen peas

Preparation

Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.

Heat olive oil in 6 1/2-quart pot over medium-high heat. This is a big pot and will look to large at the start but you need the space for the rice to expand and to create a 'dutch oven' effect. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. IMPORTANT, do not stir the dish after this point. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey, and peas to rice mixture. Bake paella 10 minutes and serve.