Experienced bachelors, read on.

NOTE: Makes about 10 servings: 444 Calories, 19g Fat, 33g Carb, 36g Protein.

Cook Time:
About 1 hour

Ingredients:
2 packages turkey sausage (use “hot” for extra kick)
1/2 chopped white onion
15 oz. package part-skim ricotta cheese
1 1lb. (16 oz.) package frozen (but thawed) chopped spinach (about 6 cups)
2 jars of pasta sauce
1/2 tablespoon of garlic powder
9 lasagna noodles (1 package with some left over)
2 cups mozzarella cheese

What You’ll Need:
1 skillet
1 large pot
1 medium pot
1 mixing bowl
13″ x 9″ baking pan

Reference Photos:

Directions:

1. Preheat the oven to 375 degrees.
2. Dump the jars of sauce and 1/2 tablespoon of garlic powder into a large pot. Stir and let simmer on low heat.
3. Peel the skins off the sausages (see reference photo #2). Throw away the skins.
4. Chop the onion.
5. Begin to bring a medium pot (3/4 full of water) to a boil.
6. Bring a skillet to medium-high heat. Sauté chopped onions for about 2 minutes.
7. Add sausages (without skins) to the skillet and thoroughly cook the meat (about 7-10 minutes).
8. In the mixing bowl, stir the ricotta cheese and spinach together.
9. Put the pasta noodles into the pot of boiling water. (NOTE: They will stick out, slowly let them bend into the pot). Cook for 10 minutes.
10. Carefully drain the sausage juice into the sink, holding in the meat so it doesnt fall in. Add the meat to the sauce. Stir and bring the heat up to medium-high. Cover.
11. Grease the 13″ x 9″ pan with some non-stick spray.
12. Drain the noodles and rinse with cold water.
13. Place 3 noodles on the bottom of the pan. Scoop 1/3 of the cheese mixture evenly over the noodles. Scoop 1/3 of the sauce over the cheese mixture. Sprinkle 1/3 of the mozzarella cheese onto the top of the sauce (see reference photo). Repeat for 3 layers.
14. Bake for 30 minutes (or until cheese bubbles).

Bon appétit, dudes!

NOTE: Makes 2 servings: 467 Calories, 16g Fat, 46g Carb, 26g Protein

Seasonings:
Basil
Oregano
Season salt
Cayenne pepper (if you want more of a kick)

What You’ll Need:
1 pan
1 pot
Strainer

TIP (click links for pictures): Shrimp still shelled? There’s a super easy way to take care of that: grab the tail of the shrimp, near the bottom. Pinch the legs, near the meaty part, as if you were squeezing the shrimp out of the shell. Voila! It’ll pop right out.

Reference Photos:

Directions:

1. Put a few tablespoons of butter, a few pinches of basil, oregano, cayenne, and season salt into a small bowl and put it in the microwave to melt it.
2. Stir and pour over peeled shrimp.
3. Boil water in a large pot. Heat a skillet with a couple tablespoons of olive oil and minced garlic.
4. Add shrimp to skillet once it gets hot, and add pasta to boiling water. Keep shrimp moving every couple minutes to brown it. After about 5 minutes, add a couple ounces of beer to the shrimp.
5. Strain cooked pasta.
6. Leave shrimp in skillet and add pasta, a tablespoon of olive oil, and a cup of spaghetti sauce.
7. Sautee for 5-10 minutes, stirring occasionally until the noodles begin to crisp.
8. Split into 2 portions and serve!

Add some green (a bay leaf, some basil) if you want to pretty it up. Enjoy, dudes.

Boys, this recipe is date night approved and ready for consumption in 10-15 minutes. Plus, with a name like that, what babe WOULDN’T want dessert in bed?

Ingredients:
1 lb. Fusilli pasta
1 lb. Asparagus
2 Chicken breasts
5.5 oz. of goat cheese
Pesto Sauce
Salt

What You’ll Need:
1 Pan
1 Pot
1 Big bowl (for mixing)

Reference Photos:

Directions:

1. Chop your chicken and asparagus into 1″ pieces. NOTE: Be sure to remove the bottom 1/2″ from the asparagus stalks.
2. Begin to bring well-salted water to a boil, for the pasta.
3. Sautee the chicken with a spoon full of pesto sauce until browned. (about 10 minutes on medium-high).
4. Put a couple of spoonfuls of pesto sauce into a large mixing bowl and crumble the goat cheese into it.
5. Add the pasta to the pot of boiling water and let it cook for about 5 minutes.
6. After 5 minutes (when the pasta is tender, but not fully cooked) add the asparagus to the pot. Let cook for 5 more minutes.
7. Put the cooked chicken to the large mixing bowl (already containing the crumbled goat cheese and pesto).
8. Strain the pasta/asparagus, saving about 1/2 cup of the cooking-water in a cup.
9. Put the strained pasta/asparagus into the large mixing bowl.
10. Add a few splashes of the cooking water you saved to the large bowl. Mix thoroughly, making sure the cheese covers everything.
11. Add salt to taste.

That’s it! It’s that simple. Enjoy, dudes.