15 oz. Can Cannellini Beans, rinsed and drained
1 1/3 c Bisquick
1/3 c Italian Dressing
1 1/2 c Chicken, cooked and diced
9 oz. Frozen Spinach, thawed and drained
4 oz. Mozzarella Cheese
1 1/4 c Milk
1/3 c Sliced Almonds
Pre-heat oven to 375°. In a medium bowl, mash the cannellini beans with the Bisquick and Italian Dressing. Press into the bottom and up 2″ of the sides of a 9″ springform pan. Bake for 12 minutes. While it’s baking, cook chicken if it’s not already cooked. Also, mix the eggs and milk together in a small bowl and set aside. When the crust is finished baking, layer the chicken, spinach, and cheese into the torta crust. Pour the egg mixture over the chicken, spinach, and cheese. Top with almonds. Bake for 55 minutes. Let cool 10 minutes before cutting into it.
This recipe is a spin off of the traditional Mac ‘n Cheese we all know and love.
2 c Penne
2 Tbs Dried Minced Onion (1/2 c chopped fresh)
2 Tbs Butter
2 Tbs Flour
1/8 tsp Pepper
2 c Milk
3 c Mozzarella, shredded (12 oz.)
Cook pasta according to directions on package. Drain and set aside. Meanwhile, cook the cheese sauce. Melt butter in a sauce pan. Saute the onion until translucent. Add flour and pepper, whisk to create a roux. Add in milk, whisking to keep lumps out. Once the milk is nice and hot, add in your mozzarella. When it’s all melted, add the pasta to the sauce pan. Mix to fill the pasta innards with cheese. Pour into a 2 qt. casserole dish and bake at 350° for around 30 minutes. Let stand for about 10 minutes before serving to let the cheese set up.
If you like my mozzarella, ham and penne, you’ll love my other recipes!