Italian sausage and noodles in a rich tomato soup topped with a ricotta-Parmesan dollop.
Creamy, dreamy layers of cheesecake pudding, light and fluffy pumpkin mousse and whipped cream sinfully and deliciously atop a superb nutty shortbread crust.
Not only is this warm, hearty dip vegetarian, it’s also low-carb and gluten free, so you can serve it at a party and not worry about everyone’s dietary needs too much, unless of course they don’t eat cheese, because this recipe is loaded with it.
Some people believe that grilled cheese must be made on the stovetop or over an open flame, but my secret to a perfectly melty grilled cheese sandwich is toasting it in the oven instead of over a burner.
Adapted from Cooking LightInstead of layering your pasta and filling, roll it up into individual servings.