Pizza Supreme Dip

Mix above ingredients; form into small balls. Bake at 350°F for approximately 20 minutes; remove and set aside.

Soup Base:
2 Tbsp olive oil
1 onion, chopped
3 stalks celery, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
8 cups chicken stock
8 oz fresh spinach
1 cup acini di pepe or orzo pasta

While meatballs are baking, prepare the soup base. Sauté onion, celery, carrots, and garlic in olive oil until tender crisp. Add chicken stock, simmer for approximately 30 minutes until veggies are soft. Bring to a low boil and add in pasta; cook for an additional 10 minutes, or until pasta is cooked to desired doneness. Add in cooked meatballs and spinach; simmer another few minutes until meatballs are warmed through. Enjoy!

Combine oil and broccoli rabe on a rimmed baking sheet. Broil until slightly browned, about 3-5 minutes. Remove and add naan; broil 1-2 minutes on each side until slightly gold. Divide sauce evenly among naan. Combine ricotta and seasoning; dollop onto naan. Top with broccoli rabe and sausage. Broil until cheese melts, 2-3 minutes.

Bring a large pot of water to a boil. Meanwhile, in a deep skillet cook bacon until crispy. Add mushrooms and seasoning. Cook until mushrooms brown, about 4 minutes. Add the beef and grated carrots and cook, breaking up into small pieces with a spatula, until browned, about 5 minutes. Add onion, cover and cook until softened, about 5 minutes. Add tomato paste and cook another minute. Add stock, reduce heat to low and simmer while pasta cooks. Salt the water and cook pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Return pasta and cooking water to the hot pot. Toss with half the ragu. Serve pasta topped with remaining ragu and cheese.

Preheat oven to 350˚F. Combine ingredients and transfer to a loaf pan. Bake until cooked through, about 1 hour.