Sausage and Basil Baked Ziti from Johnsonville

19 oz fresh Italian sausage
24 oz tomato and basil sauce
3 cups (8 oz) ziti or penne pasta
2 eggs
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil


Cook pasta according to package directions and drain.
In a large skillet cook and crumble sausage over medium heat until no longer pink. Drain off fat. Add tomato and basil sauce to sausage and heat thoroughly.
In a large bowl combine eggs, ricotta cheese, 1 cup mozzarella cheese and Parmesan cheese. Fold in pasta.
In a greased 13 x 9 pan, layer half of the pasta mixture, top with half of the sausage sauce mixture and repeat layers. Cover and bake at 350 degrees for 20 minutes or until bubbly. Sprinkle on remaining mozzarella cheese and bake uncovered 5-10 minutes until cheese is melted. Sprinkle with basil and serve. Serves 6.

Slow-Cooker Chicken Tortilla Soup from Blair Gilliam

1 lb boneless skinless chicken breasts
   taco seasoning salt
3/4 tp salt
1/2 tp pepper
2 cups water
1-1/2 c chicken broth
1 can (14.5 oz) Rotel tomatoes, undrained
1 small bag frozen corn
1 can (10 oz) tomato paste
1 can pinto beans
1 can kidney beans
1/2 c sour cream (for topping)
1 cup shredded cheddar cheese (for topping)
Tortillia chips

Cook chicken 2 hours in crock pot with a good sprinkling of taco season salt. Then, add the rest of the ingredients. Cook for about 4 hours on low. Serve and top each bowl with sour cream, crumbled tortillia chips and cheese.