Magic Couple

Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce
Ingredients:

12 oz (340g) rigatoni pasta
1/2 lb (225g) ground beef
1/2 lb (225g) Italian sausage (casings removed)
3 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups baby spinach (optional)
Salt and pepper, to taste
Fresh parsley or basil, for garnish
Instructions:

Cook Pasta:
Boil rigatoni in salted water until al dente. Drain and set aside.
Brown Meat:
In a large skillet, cook ground beef and Italian sausage over medium heat until browned. Drain excess fat.
Make Garlic Butter Sauce:
Add butter to the skillet. Once melted, add minced garlic and sauté until fragrant (about 1 minute).
Add Cream & Cheese:
Pour in heavy cream, bring to a simmer, then stir in mozzarella and Parmesan until melted and smooth.
Combine:
Add cooked pasta and spinach (if using) to the skillet. Toss to coat everything in the sauce. Season with salt and pepper.

Shrimp Tortellini with Lemon Garlic Cream Sauce
Ingredients:

1 lb (450g) cheese tortellini (fresh or refrigerated)
1 lb (450g) large shrimp, peeled and deveined
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Zest and juice of 1 lemon
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley
Olive oil
Instructions:

Cook Tortellini:
Boil tortellini according to package directions. Drain and set aside.
Cook Shrimp:
In a large skillet, heat a drizzle of olive oil over medium-high.
Season shrimp with salt and pepper. Sauté 2–3 minutes per side until pink and just cooked through. Remove and set aside.
Make Lemon Garlic Cream Sauce:
In the same skillet, melt butter. Add garlic and cook until fragrant (about 1 minute).
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, lemon zest, and lemon juice. Simmer until slightly thickened (2–3 minutes). Season with salt and pepper.
Combine:
Add cooked tortellini and shrimp to the skillet. Toss to coat in the sauce. Heat through.

Baked Burrito Casserole
Ingredients:
1 pound ground beef
1 small onion, chopped
1 package taco seasoning
1 can refried beans
1 can cream of mushroom soup, undiluted
1/2 cup sour cream
1 package large flour tortillas
2 1/2 cups shredded Mexican blend cheese
Directions:
Preheat oven to 350°F (175°C).
In a large skillet, cook ground beef and onion until beef is no longer pink; drain excess fat.
Stir in taco seasoning and refried beans; heat through.
In a bowl, mix mushroom soup and sour cream until blended.
Spread half of the soup mixture in the bottom of a baking dish.
Place a layer of tortillas over the soup mixture, tearing to fit.
Layer half of the beef mixture over the tortillas and sprinkle with about 1 cup of cheese.
Repeat layers, ending with a layer of cheese.
Bake for 20 minutes or until the cheese is melted and bubbly.

Crockpot Cheesy Potatoes
Ingredients
2 lbs russet potatoes, peeled and diced
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
1 cup sour cream
½ cup milk
¼ cup butter, melted
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
½ cup cooked and crumbled bacon (optional)
2 tablespoons chopped green onions (optional)
Instructions
Prepare the Potatoes – Peel and dice the potatoes into small cubes.
Mix Ingredients – In a large bowl, combine sour cream, milk, melted butter, garlic powder, onion powder, salt, and black pepper. Stir in shredded cheeses.
Layer in Crockpot – Spray the crockpot with cooking spray and add the diced potatoes. Pour the cheese mixture over the top and stir to coat evenly.
Cook – Cover and cook on low for 4-5 hours or high for 2-3 hours, stirring occasionally until potatoes are tender.
Add Final Touches – Stir in bacon (if using) and top with green onions before serving