Vegetarian spaghetti-style Ramen noodles

I realize that this recipe might seem a bit useless, considering that spaghetti noodles cook about as quickly as Ramen. Well, all I can say is that I sometimes prefer the taste and texture of certain noodles over others (for this reason, I occasionally make my spaghetti alla carbonara with rotini or penne pasta).

Ingredients:

• 2 blocks Ramen noodles, without the seasoning packets
• 1 1/4 cups meat-less spaghetti/tomato sauce of your choice
• 1 teaspoon butter
• 1/2 teaspoon garlic powder
• 3 tablespoons shredded or grated Parmesan cheese (or an "Italian blend" variety)
• Optional - 1 small can mushroom slices or stems and pieces

Note: If you don't mind making this a non-vegetarian meal, use Ramen noodles of a beef variety. Stir one of the packets into the sauce for extra flavor.

1. Warm the sauce in a small pot over medium heat, stirring occasionally. Cook the Ramen a few minutes later (since they will be done quickly, it is best to start warming the sauce beforehand).
2. If you are using mushrooms or seasoning, stir them into the sauce.
3. When the Ramen is cooked, drain and return to the pot. Toss with the butter and garlic.
4. Serve the noodles, then top with sauce. Sprinkle with cheese.

Cheese and mushroom tortilla pizzas

Ingredients:

• 4 tortillas (2 for each pizza)
• 1 small can mushrooms
• 2 cups tomato sauce
• 3 cups shredded cheese of your choice
• Basil, Italian seasoning, oregano, garlic, or a garlic seasoning (for topping or adding more flavor to the sauce)
• Optional - Add 1 cup bacon bits or chopped cooked bacon if you don't mind making this a non-vegetarian meal
  
  

Notes:
- My husband and I used leftover chopped bacon on the pizzas in this picture.
- The amounts given for the ingredients are not strict. Adjust them as you like.

1. Preheat oven to 425 degrees.
2. Heat 1 cup of the sauce (set aside the rest) in a small pot on low-medium heat. Stir in the mushrooms and any extra seasoning you want to add.
3. Cover each bottom tortilla with the sauce that was set aside (not heated). Lay the next shell on top and press down firmly.
4. Spread the sauce with mushrooms on each top tortilla. Leave about an inch of space from the edge.
5. Add the cheese and any other toppings you are using.
6. Bake for 3-5 minutes, then let cool before serving.

Robin's "4:00 AM Ramen"

I threw this together when I couldn't sleep. I thought it was good - one of those things that I might not often be in the mood for, but a nice different snack.

If you haven't yet, please vote in the poll (in my previous entry) for the recipe that you want me to post next.

Ingredients:

• 1 block Ramen noodles of any chicken flavor, including the seasoning packet (I used regular chicken. A "picante" or lime chili variety might make this a little intense, but if you don't mind that, I say go for it!)
• 1/8 cup bacon bits or leftover chopped cooked bacon
• 1/4 teaspoon garlic powder or a garlic seasoning of your choice
• 1/4 teaspoon lime juice

1. Cook the Ramen and add the seasoning packet as usual.
2. Add the garlic powder/seasoning and lime juice, then toss noodles.
3.  Stir in the bacon.

Bacon and mushroom "mini pizzas"

My husband made these. They were very delicious, so I wanted to share his recipe here.

Ingredients:

• Pre-made frozen garlic bread or toast. My husband used Cole’s Garlic Toast.
• Sliced mushrooms, or “stems and pieces” (if they are canned, drain them after opening)
• Chopped cooked bacon or bacon bits (use vegetarian bacon if you like)
• Pre-made tomato sauce or pizza sauce
• Shredded mozzarella and/or cheddar cheese, or a “pizza blend” variety
• Optional - Garlic powder, oregano, or Italian seasoning

Note: I’m not giving specific ingredient amounts since you can easily adjust this for the number of pizzas you want to make.

1. Preheat oven according to package directions for the garlic bread.
2. If the bread is thick, cut each slice in half to make thinner pieces.
3. Cover a baking sheet with foil. Lay the slices down in a single layer.
4. Toast the bread for the amount of time indicated in the package directions, then remove. Do not turn off oven heat.
5. Spread tomato sauce evenly over each slice. Add bacon and mushroom pieces, then top with shredded cheese.
6. Bake for another 2-3 minutes to melt cheese.
7. After removing, top each pizza with a bit of garlic powder, oregano, or Italian seasoning if you wish.

Baked ziti pasta with broccoli

Ingredients:

• 16 ounces ziti pasta
• 1 medium egg
• 2 tablespoons butter
• 4 1/2 cups parmesan or mozzarella cheese, or an “Italian blend” variety
• 3 1/2 teaspoons seasoning(s) of your choice. I used Cavender’s Greek Seasoning; one of my favorites. I also like Jane’s Krazy Mixed-Up Salt and Mixed-Up Pepper, garlic salt, or 2 teaspoons Italian seasoning + 1 1/2 teaspoons salt.

1. Cook the pasta. When it is finished, drain and pour into a large mixing bowl.
2. Preheat oven to 375 degrees.
3. Add the broccoli pieces, egg, butter, 3 teaspoons of the seasoning, and 3 1/2 cups of the cheese to the mixing bowl (you will need some of the cheese and seasoning for topping later). Stir until everything is well-blended.
4. Carefully pour the mixture into a glass baking dish. Bake for 20 minutes.
5. Remove the dish. Top the noodles with the remaining 1 cup of cheese. Bake for another 5 minutes.
6. Sprinkle the remaining 1/2 teaspoon of seasoning over the baked pasta. Let cool for a few minutes before serving.