Saucy Italian Rump Roast

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
1/2 to 1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 medium onion, diced
1 jar (14 ounces) spaghetti sauce (I used green pepper & mushroom spaghetti sauce)
1/4 to 1/2 cup red wine or beef broth
1 lb cooked pasta (I used Mezza Penne)

Cut the roast in half. Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine or broth; pour over meat and vegetables. Cover and cook on low for 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices. Yield: 10 servings.

***I thickened the juice with cornstarch and water before serving.

Lasagna-Style Casserole

1 lb bulk Italian pork sausage
1 cup tomato pasta sauce

1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Bisquick mix
1/2 cup milk
1 egg
1 cup shredded mozzarella cheese (4 oz)

Heat oven to 400°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce. Spoon into 8-inch square glass baking dish. In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until mixed. Drop by heaping tablespoonfuls onto sausage mixture. In small bowl, stir Bisquick mix, milk and 1 egg with fork until blended. Pour over cheese and sausage mixtures. Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on dish; seal tightly.

Bake 23 to 28 minutes or until light golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.