The Pasta:

1. In a large pot, cook the pasta according to the package instructions for al dente; reserve 1/2 cup pasta water for the sauce before draining the rest of the water; set the pasta aside in a colander & keep the large pot available for cooking the sauce, etc.

The Vegetables:

1. Preheat oven to 425 degrees.
2. Line a large baking sheet with foil and lightly spray with non-stick cooking spray; set aside.
3. While the Pasta is cooking, cut up all of the vegetables into bite-size pieces and place them into a large bowl. *This step can be done ahead of time, if desired (just keep veggies refrigerated until ready to use).
4. Add the Olive Oil and spices to the vegetables in the bowl and toss to thoroughly coat; spread the veggies evenly onto the prepared baking sheet and bake for 15-18 minutes or until veggies are tender.

The Lemon-Butter Sauce:

1. Using the same pot that you used to cook the pasta, add the butter, lemon zest, lemon juice and garlic; cook over medium-low heat until the butter is completely melted and the garlic becomes fragrant (about 2 minutes).
2. Add the cooked Pasta, the reserved Pasta Water and the roasted vegetables to the Lemon-Butter mixture, tossing until thoroughly coated.
3. Next, add the Basil, 1/2 cup Parmesan and Salt (to taste); toss to combine.
4. Serve with freshly-grated Parmesan and fresh chopped Basil, if desired.
5. Oh, so yummy! Enjoy 🙂

1. Cook Bacon until crisp, drain and set aside.
2. Cut each Chicken Breast into quarters, sprinkle with the Salt and Paprika; set aside.
3. In a large non-stick sauce pan, heat the 2 Tbsp. of Olive Oil (or the oil reserved from the Sun-Dried Tomatoes) over Medium heat.
4. Once the oil is hot (the surface should be shimmering), add the Garlic and Sun-dried Tomatoes and cook for 1-2 minutes, or until you start to smell the Garlic; using a slotted spoon, remove the Garlic and Sun-dried Tomatoes from the pan, leaving the oil behind, and set aside.
5. Add the Chicken to the pan with the leftover oil, adding more oil if needed; cook the chicken for 4-5 minutes per side (until the chicken is a light golden brown).
6. Remove the pan from the heat & cover; the chicken will continue to cook (about 5 minutes).
7. Once the Chicken is no longer pink inside, remove it from the skillet and set aside; drain any juices leftover in the pan.
8. Return the pan to the cooktop, add the Half & Half (or Heavy Cream, if using) and cook over Medium heat until it comes to a boil;
9. Add the 1 cup of Shredded Mozzarella cheese, reduce temperature to Low, and stir until cheese has completely melted.
10. Slowly add the 1 Cup of Whole Milk and whisk continually until mixture is smooth.
11. Add the sauteed Sun-dried Tomatoes and Garlic to the cream sauce, mixing well;
12. Next, add the Basil, Red Pepper Flakes and Salt; mix thoroughly.
13. Lastly, add the cooked Chicken breasts and 1/2 of the crumbled cooked Bacon (reserving the other 1/2 for serving); heat until chicken is warm.
14. Top with the remaining 1/2 of the Bacon and serve over rice, pasta or plain with your favorite veggies 🙂

Making the Homemade Sauce:

1. In a large saucepan/pot, heat 1-2 Tbsp. Olive Oil over Medium/Low heat until it shimmers on the surface.
2. Once the oil is hot, add the Garlic and Onion and cook for about 2-3 minutes, or until the Onion is transparent.
3. Lower the temperature to Low and add the Tomato Sauce, Tomato Puree, Parsley, Basil, Sugar, Salt and Pepper; stir until fully blended; add the Milk and stir to incorporate.
4. Cover and let simmer while you cook the Meatballs and Pasta.

Making the Meatballs:

1. In a large bowl, mix the Ground Turkey, Ground Sausage, Oats, Parmesan Cheese, Parsley, Oregano, Salt and Pepper until thoroughly blended.
2. Next, add the Milk and Egg and mix well using either your hands or two forks.
3. Using a 1″ or 2″ scooper, scoop and form meatballs and place on a cookie sheet or large plate; you should end up with about 24 – 2″ meatballs or 48 – 1″ meatballs.
4. Using a large non-stick skillet, heat the Olive Oil over Medium/Low to Medium heat until the surface shimmers.
5. Once the oil is heated, add 6-8 meatballs (leave enough working room in the skillet to flip/turn the meatballs) and brown on each side (about 3-4 minutes per side). Transfer the browned meatballs to a clean dish/plate, while you cook the remaining meatballs.

The Pasta:

1. While you are cooking the meatballs, bring a large pot of water to a boil; cook the Pasta according to the package instructions for al dente; drain and set aside.

Putting it All Together:

1. While you’re layering the casserole, preheat the oven to 350 degrees.
2. Spray a 9″ x 13″ Baking Dish with non-stick cooking spray.
3. Ladle a thin layer of sauce onto the bottom of the baking dish and spread out evenly to cover the bottom.
4. Next, add half of the meatballs.
5. Then, add half of the Pasta onto and around the meatballs.
6. Next, layer with half of the Mozzarella Slices (or “Pearls”).
7. Repeat these layers with the remaining ingredients: Sauce, Meatballs, Pasta, Mozzarella.
8. Sprinkle the top evenly with the 1/2 cup of Parmesan Cheese.
9. Bake on a cookie sheet (to prevent spills in the oven) for about 30 minutes or until cheese is golden and bubbly.
10. Allow to cool for about 10-15 minutes before serving.
11. Yummy!!! Serve with a fresh green salad and Enjoy! 🙂

1. Preheat oven to 350 degrees.
2. Spray a 9″ x 13″ baking dish with non-stick cooking spray. Set aside.
3. In a medium bowl, mix together the Mayonnaise (or Sour Cream), Garlic, Herbs, Salt & Pepper until well-blended.
4. Place Chicken Breasts in the baking dish, leaving a little space between each breast.
5. Using a pastry brush or back-side of spoon, spread the Mayonnaise mixture onto both sides of the Chicken Breasts, coating evenly.
6. Sprinkle desired amount of Parmesan Cheese onto the top of each Chicken Breast.
7. Bake uncovered for 30-45 minutes, or until inside temperature of chicken registers 160 degrees.
8. Serve with your favorite side. Enjoy!