Pasta with Sausage and Peppers

1 lb. rigatoni, penne, or ziti pasta
1 lb. Italian sausage
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 sm. white onion, chopped
3 cloves garlic, minced
1 (28 oz.) can plum tomatoes with juices
1/2 c. basil, chopped
2 tbsp. olive oil
kosher salt
black pepper
red pepper flakes
3/4 c. Parmesan cheese, grated

1. Cook pasta.
2. Heat 1 tbsp. olive oil in large pan over medium heat and cook sausage. Remove and let cool 2-3 minutes, then slice into 1/4-inch rounds.
3. Add 1 tbsp. olive oil to pan and add onions and peppers. Cook until softened. Add garlic and cook a minute.
4. Return sausage to pan and toss together.
5. Add tomatoes and basil (1 tbsp. dried basil, 1 tbsp. pasta sprinkle).
6. Season with 1/2 tsp. salt, 1/4 tsp. black pepper, and 1/8 tsp. red pepper flakes.
7. Add pasta and cheese.

Rhubarb Cinnamon Muffins

2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. sour cream
8 tbsp. butter, melted and cooled slightly
2 eggs
1 tsp. vanilla
1 1/2 c. diced rhubarb
Topping: 3 tbsp. sugar mixed with 1/2 tsp. cinnamon

1. Preheat oven to 400 degrees.
2. In a large bowl, sift flour, sugar, baking powder, baking soda, cinnamon, and salt then stir to mix.
3. In a medium bowl, stir together sour cream, melted butter, eggs and vanilla.
4. Add wet ingredients to dry ingredients and stir only enough to combine.
5. Fold in rhubarb.
6. Put batter in greased muffin tin and sprinkle with topping. Bake 18-22 minutes.

Taco Chili Pasta Bake

12 oz. pasta
1 lb. ground beef
1 sm. onion, chopped
5 cloves garlic, minced
1 can creamed corn
1 c. tomato sauce
1 can diced tomatoes
1 can kidney beans, drained
10 oz. enchilada sauce
4 oz. green chilies
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. black pepper
4 oz. cream cheese
1 1/2 c. cheddar cheese, grated
1 1/2 c. pepper jack cheese, grated

1. Cook pasta.
2. Cook ground beef and onion. Add garlic for last 30 sec. Drain grease.
3. Stir in corn, tomato sauce, diced tomatoes, kidney beans, enchilada sauce, green chilies, and spices. Simmer 10 min.
4. Stir in cream cheese until melted. Stir in 3/4 c. cheddar and 1 c. pepper jack. Add pasta.
5. Pour into greased 9x13 pan. Sprinkle with remaining cheese. Bake at 350 F until bubbly.
6. Garnish with tortilla strips.