Welcome to Good 2 Eat, where every Thursday, 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!

Lasagna Casserole 

10 ounces campanelle or another short pasta 
1 lb. ground beef
½ cup onion, diced 
2 tsp. garlic cloves, minced, divided
1 tsp. Italian seasoning
½ tsp. kosher salt
½ tsp. pepper divided
25 ounces marinara sauce 
¼ cup water
1 cup ricotta cheese
1 egg
3 cups mozzarella cheese, shredded, divided
½ cup parmesan cheese, grated, divided
1 tbsp. parsley 
fresh basil for garnish

Cook the pasta one minute shy of the package directions. Drain well and set aside.

Meanwhile, in a large, deep skillet or Dutch oven, cook beef, onion, and 1 teaspoon garlic over medium heat until meat is no longer pink. Drain the grease and return the pan to the heat. Sprinkle with Italian Seasoning, salt and ¼ teaspoon pepper and cook, stirring, for a minute or two. Add the marinara and water and let it simmer for a couple of minutes until warmed through. Stir in the cooked pasta, remove from the heat and set aside.

Preheat oven to 350 degrees. Coat a 13- x 9-inch baking dish with non-stick cooking spray.

Add ricotta and egg to a large mixing bowl and stir until smooth. Add half of the shredded mozzarella, remaining garlic, half of the Parmesan cheese, parsley and remaining pepper.

Add half of the beef/pasta mixture to the prepared baking dish. Spoon dollops of the ricotta mixture evenly over the top. Top with remaining beef/pasta mixture, spreading it out with the back of a spoon to cover the creamy layer.

Cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, 5 to 10 minutes longer or until bubbly and cheese is melted. Garnish with fresh basil and let stand for 5 minutes before serving

No-bake Lemon Cheesecake

Crust:
2 ¼ cups graham cracker crumbs 
½ cup butter melted

Filling:
3 packages cream cheese, room temperature 
1 ½ cups powdered icing sugar
3 Tbsp. fresh squeezed lemon juice 
zest of 2 lemons 
1 teaspoon vanilla extract
¾ cup heavy whipping cream

Line a 9" Springform pan with parchment paper.

Combine graham cracker crumbs and butter and press into prepared pan, and about 1/2" up the sides. 

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.

Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.

In a separate medium-sized bowl, beat the heavy cream on high until stiff peaks form. Add the whipped cream to the bowl with the cream cheese and use a spatula to gently fold it together, being careful not to deflate the cream.

Taste the filling, and add more sugar or more lemon zest if you want it sweeter or more lemony.

Pour filling into crust, cover and refrigerate until set, at least 6 hours or overnight. Serve with sweetened whipped cream.