Ingredients

• 3 cups frozen beef (or pork and beef) meatballs (18–20 oz)
• 2 oz sliced pepperoni
• 8 oz linguine (or fettuccine) pasta
• 1 tablespoon extra-virgin olive oil
• 8 oz tomato trinity (diced fresh tomatoes, onions, and bell peppers)
• 1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano (1 ½ cups)
• 1 ½ cups tomato-basil pasta sauce
• 1 ½ cups shredded mozzarella cheese

Steps

1. Bring water to a boil for pasta. Place meatballs in microwave-safe dish; cook on HIGH 1–2 minutes until thawed. Halve pepperoni slices. Cook pasta following package instructions.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add meatballs; cook 2–3 minutes, stirring occasionally, until meatballs are 160°F. Stir in tomato trinity and pepperoni; cook 1–2 minutes until vegetables soften.
3. Drain tomatoes. Stir in tomatoes and pasta sauce; cook 1–2 minutes until hot. Drain pasta, then stir into sauce mixture until evenly coated.
4. Remove pan from heat and top with cheese; cover for 1 minute or until cheese melts. Serve.

Ingredients

• ⅓ cup roasted, salted pistachios
• 1 ¼ cups whole milk ricotta cheese
• ½ cup powdered sugar
• 6 tablespoons mini semisweet chocolate morsels
• 6 sugar ice cream cones

Steps

1. Chop pistachios. Stir cheese and sugar together until blended; stir in 4 tablespoons each pistachios and morsels.
2. Divide cheese mixture among cones. Top with remaining 4 teaspoons nuts and 2 tablespoons morsels. Serve.