Sauté pre-diced bell pepper and onion from the grocery store with some pancetta and, in this case, duck fat.* When softened, add 1/2 single of dry white wine to deglaze. Let cook a couple of minutes, then add a large can of Rao's Tomato Basil sauce. Add spices of your choice (basil, Italian herbs, parsley, salt, pepper, etc.). Then add 4oz goat cheese

Meanwhile, cook your ziti or penne according to package directions. We used low carb pasta. When al dente, add to the sauce and cheese mixture. Fold until mixed, pour into a baking dish.

Top with shredded Italian cheese mixture. If you have meatballs or crumbled Italian sausage or similar, top with that. Then top with sliced mozzarella.  Real buffalo mozzarella is ideal.  

Bake at 350 degrees until the cheese is melted, then kick it over to broil until the cheese is brown and bubbly.

*You can also of course dice your own peppers and onion.  We tend to use ~2/3 of a large sweet onion, one sweet pepper, one spicy pepper....

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Meatballs: 1/2 lb each ground turkey, pork and lamb. 1 egg. Enough Italian breadcrumbs to get it to a good, workable texture. Make balls about 1.25 inches in diameter. Roll in panko. Bake on a sheet pan at 350 degrees until done. Chill the ones needed immediately so you can slice them. Freeze the rest for future applications.