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Hi, everyone!

Happy FALL! I shared a quintessential fall recipe with my Facebook friends this morning…my Pumpkin Apple Bisque. We served this soup in hollowed-out pumpkins when Doug and I were married.

I know I’ve shared that recipe with you before, but people still talk about it. Now for a recipe you haven’t seen before. Tomorrow night on You’re Home with Jill we’re helping you get ready for the now-closer-than-ever holiday season. Here’s my Easy Skillet Pasta Bake recipe…something you can throw together when unexpected guests arrive. Or, whip this up after a long day of decorating outside.

Easy Skillet Pasta Bake

Ingredients:

• 1 Tbsp olive oil


• 1 small onion, chopped


• 1 tsp minced Garlic


• 1 (26-oz) jar of pasta sauce (I like tomato-basil)


• 1/2 package extra wide egg noodles


• 1 cup water


• 1/4 tsp salt


• 1/4 tsp crushed red pepper


• 1/2 cup low-fat Ricotta cheese


• 1 cup shredded Italian six cheese blend


• 2 Tbsp chopped fresh basil (optional garnish)

Preparation:

1. Sauté the onion in olive oil in large skillet over medium heat until tender.


2. Add the garlic and sauté for just a minute or so before adding the pasta sauce, egg noodles, and water.


3. Bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, 8–10 minutes, or until the pasta is just tender and the liquid is almost absorbed.


4. Stir in the salt and crushed red pepper.


5. Stir together the ricotta and 1/2 cup of shredded cheese in a small bowl.


6. Drop tablespoonfuls of cheese blend over the pasta. Sprinkle with the remaining shredded cheese.


7. Cook, covered, over low heat for 5 minutes, or until thoroughly heated and the cheese is melted. (If you want brown, bubbly cheese, stick the skillet in a 400°F oven, uncovered, for a few minutes.)


8. Remove the skillet from the heat and let the dish stand for about 5 minutes. Garnish with basil, if desired.

This recipe is prepared with the Cook's Essentials® 18-Piece Porcelain Enamel Cookware Set with Dupont Nonstick (K41304).

So what can you do this fall that will save you time later? Since we’re talking about food, let’s start in the kitchen. I’ve got a whole holiday section in my recipe box and while I have some “extra” time, I like to look at my recipes and stock up on the ingredients. Fill your freezer with the meats and veggies. Fill your cabinet with canned goods and other non-perishables. Then, get extra flour, sugar, chocolate chips—and all those cookie ingredients you’ll need.

I know your holiday decorations are all packed away, but if you take a half hour and peek in the boxes, you’ll be ready to decorate—exactly how you want to—when the time arrives. Maybe you finally threw away that hand-me-down wreath last year. Maybe you donated some items to charity…it’s been a year since you’ve been in those boxes. Reminders are helpful.

You can also get a head-start on your Christmas cards! We’re making handmade holiday cards tomorrow night and I previewed that DIY project in my blog on Friday. See you tomorrow night on You’re Home with Jill at 7pm ET!

From my home to yours,
—Jill