WHY I LIKE THIS PIZZAGNA RECIPE
This pizzagna recipe is great for two main reasons:
1) There is very little prep. It’s just dicing the precooked meat and layering the ingredients in the baking dish. I have this thing assembled in less than 10 minutes. That’s a real 10 minutes. Not like the pretend amount of time other quick recipes like to claim. The longest part of this recipe is putting the cold items back in the fridge after it’s made.
2) The pizzagna goes into the oven covered with foil and that’s basically it. After 35 minutes, I take the foil off and cook for another 15. That’s all. This really frees up my afternoon so I can clean up after my children and referee their fighting over the TV remote.
Dump a bag of salad in a bowl and we have dinner. You think I’m joking, but I’m not.
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