Unfortunately this is not dairy-free, but I was able to whip up a really tasty dish just from stuff that was in our fridge. Maybe my haphazardness will inspire someone

First I threw some diced onion (the frozen, pre-cut kind), some minced garlic, and some Morningstar “burger” crumbles into a pan. There was not much of this at all. Maybe a cup of the crumbles and 1/8 c. onion. Next I added some Consorzio chipotle marinade (why they sell this on Amazon… I do not know) and corn. Then I found some salsa in my fridge, so I tossed it in too. I drained some pinto beans and used them to finish off my mixture.

Then I found this recipe on allrecipes.com and combined it with my above mixture. I crushed up some tortilla chips and put them in a 9×13 pan. Then I put the bean/morningstar crumble/corn mixture on top. I topped that with sour cream and then I added cheddar cheese. I ran out of cheddar, so then I crumbled up some swiss cheese that I had in there.

I baked it for about 1/2 an hour and served it with black beans and rice. It was so yummy, which is amazing considering how random it was.

Don’t you love when you are able to throw together a bunch of scraps and make a yummy meal? Filed Under: Main dishes, Vegetarian

Sauce
6 ounces tomato sauce or 6 ounces tomato paste with desired seasonings

Cheese filling
¼ cup grated parmesan cheese
1 cup ricotta cheese
1 egg

Crust
2 cans refrigerated crescent rolls, (8-oz.)
2 slices mozzarella cheese, (7×4-inch)
1 tablespoon milk (optional)

1. Heat oven to 375F. In small bowl, combine all cheese filling ingredients; blend well. Unroll one package of dough onto a cookie sheet. Press the dough into a rectangle, sealing all of the seams.

2. Spoon half of the tomato sauce to within 1 inch of the sides. Spoon cheese filling over tomato sauce; spoon remaining tomato sauce evenly over cheese mixture. Arrange mozzarella cheese slices over tomato sauce.

3. Place second roll of dough on top. Press 1″ of the sides together all around. Seal any seams. Brush with milk, if desired.

4. Bake at 375F. for 23 to 27 minutes or until deep golden brown.

*Meat eaters can brown 1/2 lb. pork sausage and 1/2 lb. ground beef and add it to the tomato sauce

Baked Ziti

1 quart prepared spaghetti sauce, divided
1 lb. ricotta cheese
½ cup parmesan cheese
3 cups mozzarella cheese, shredded, divided
1 lb. ziti pasta, slightly under cooked and drained

Preheat oven to 375 degrees F. Lightly grease 9×13 or 2- 8 inch square baking pans or 3- 8×6 rectangular pans. (I usually freeze one or two.)

In a large bowl, completely combine 2 cups of sauce, ricotta, parmesan, and 1 cup mozzarella. Stir in ziti.

Spread 1 cup of sauce in bottom of your pan. Spread ziti mixure on top of sauce. Spread last cup of sauce on top of ziti mixture. Sprinkle top with rest of mozzarella.

Bake for 25 minutes or until cheese is bubbly and slightly brown around the edges.

This recipe freezes wonderfully! After cooling the ziti pans, either cover them with foil, or use Pyrex pans with lids and stick the lid on there. You can then pop them in the freezer. When you decide to cook them, you can either cook them frozen (this will increase cooking time) or defrost them and then cook them for the same time as the original recipe called for. If your ziti dries out, add a little extra sauce to add some moisture. I have also microwaved the ziti, and it still tastes good!