Here are this week’s questions:

#1. What kind of pretzels are your favorite?-I like soft pretzels with a little salt, dipped in mustard. And I like Tiny Twist pretzels dipped into chip dip!

#2. What’s your favorite way to eat pancakes?-Mmm, with butter, sugar free Smuckers syrup, and extra-crispy bacon on the side.

#3. Do you make garlic bread from scratch or buy frozen?-I buy frozen.

#4. Share a recipe that calls for mozzarella cheese.-Here’s my Cheesy Penne Casserole, inspired by the ingredients in the Prego Value Pack:

Cheesy Penne Casserole
makes 8 servings

Ingredients:
2 lbs. Ground Beef
2 teaspoons garlic powder
1 lb. penne pasta, cooked
2 15 ounce jars spaghetti sauce (we used one Prego Chunky Garden and one Garlic & Herb)
1 10 ounce package Kraft Italian Cheese blend
1 10 ounce package shredded mozzarella cheese
1 teaspoon basil
salt and pepper

Directions:
Preheat oven to 350 degrees. Brown the ground beef with the garlic powder, basil, salt and pepper, drain. Add both jars of spaghetti sauce to drained meat. While browning the meat, prepare the penne according to package directions, drain.

In a 9×13 baking dish, layer ingredients: the meat/sauce mixture, a third of the package of each kind of cheese, half the pasta, more meat and sauce, another third of each kind of cheese, the rest of the pasta, then the rest of the meat and sauce and ending with cheese on the top.

Bake uncovered until bubbly and cheese is melted, around 15-20 minutes but watch closely because oven temperatures vary. This tastes even better the next day after the leftover sit in the refrigerator overnight!

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