Pasta with Pesto, Ricotta, Parmesan and Broccoli

INGREDIENTS:

• 16 oz short pasta (Gremelli, Mini Penne, Fusilli, etc.)
• 1/2 C Ricotta cheese
• 1/2 C grated Parmesan cheese
• 1/2 C pesto
• 12 oz pkg frozen broccoli, thawed and large pieces cut to bite sized

Cook the pasta to al dente according to the package directions, drain. Off the heat, stir together Ricotta, Parmesan, and pesto in the same pot. Add back in the pasta and stir until coated. Fold in the broccoli. Serve with extra Parmesan cheese.

*Easy Focaccia Bread

INGREDIENTS:

• 1 loaf frozen bread dough, thawed and over proofed or 1 pkg Pilsbury refrigerated pizza dough
• olive oil
• garlic powder
• basil and oregano or Italian seasoning
• grated Parmesan cheese
• shredded Mozzarella

This bread usually gets made when I forget about my proofing bread dough and it looks like a big blob on the sheet pan. Ooops…plan B.

On a light greased sheet pan, press the dough into a rectangle. Brush the entire surface with olive oil and sprinkle with the seasoning, Parmesan, and Mozzarella cheese. Bake at 375 degrees for 20 – 25 minutes or until the cheese is melted and the bottom of the bread is a light golden brown. Don’t over bake or it will get very crispy.