This recipe called for orecchiette, but since we didn't have any on hand we used whole-wheat rotini instead. The rotini crevices were good places for the sausage and pepper bits to hide. The dish had a light feel to it, but was still filling.

We forgot to take photos of the cooking process, but at the last minute remembered to snap a shot of the finished product!


Rotini with broccoli, sausage and roasted peppers

Recipe source: America's Test Kitchen

It was time to try another of ATK's lasagna recipes. (We had tried the skillet lasagna some time ago.) This one went in the oven, and required a few more steps, but was ultimately a delicious success. We served it with a store-bought crusty herb bread.

Lasagna ingredients ready to go!	Julia plopping down ricotta dollops during lasagna assembly
Applying the finishing touches of mozzarella	Served with herb bread

Recipe source: America's Test Kitchen

We were looking for something simple but hearty, and skillet lasagna seemed to fit the bill.

Most of the lasagna ingredients, measured and assembled.	Onions and red peppers sautéing.
Browning the meat	Adding the noodles and diced tomatoes
Adding large dollops of ricotta cheese

Recipe source: America's Test Kitchen