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This hearty casserole features ground beef, onion, green pepper, tomatoes and mushrooms simmered into a sauce to layer with cooked spaghetti, Cheddar cheese and cream of mushroom soup. Top with Parmesan and bake for a people-pleasing main dish.
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This Mexican-inspired black bean salad combines rice, corn, and tomatoes with a spicy vinaigrette dressing. It will be loved by the whole family.
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This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months.
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Replace spaghetti noodles with "zoodles", noodles made from zucchini, in this Greek salad with olive, tomato, and feta cheese.
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This is a great recipe for pizza lovers! Everyone will want second helpings. It's a great one-dish meal for the whole family.
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This recipe takes some favorite pizza toppings and turns them into a great party food! Served hot with RITZ Crackers, this creamy dip is easy to make. You can use pre-made meatballs or make your own, and with a few added Italian spices, this dip will become a staple at all of your get-togethers.
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Spaghetti squash replaces pasta in this cheesy gluten-free bake with Italian sausage; a great recipe for sneaking more veggies into dinner.
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A very thick and dark sauce with a little red pepper kick. Serve with browned Italian sausages, or omit them for a vegetarian meal. This sauce freezes well too.
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This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.