Baked Rigatoni

Feel like a twist on the standard pasta casserole? Try this one out! The squash and cinnamon were interesting additions, and I was a bit skeptical at first, but it proved to be the perfect match to chicken sausage.

Ingredients:

1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 c. dry white wine (I used a Sauvignon Blanc)
3/4 lb sweet Italian turkey sausage (I used 1 lb Italian chicken sausage instead)
1/2 tsp cinnamon
1 lb diced butternut squash
2 c. (1 15 oz can) tomato sauce
1 c. Vegetable broth
1/3 c. Heavy cream (I used half and half because it was in the fridge!)
Salt and pepper
1 lb. rigatoni
2 c. Shredded fontina cheese (I couldn't find this anywhere, so I used an Italian cheese blend)
1/4 c. Grated Parmesan cheese

Directions:

Preheat oven to 450 degrees. In a large Dutch oven, heat the oil over medium high heat. Add the onion, and sauté for 2 minutes. Add the garlic, and continue to sauté until the onion is golden.  Add the white wine and cook until it has evaporated and the onion is browned. Add the sausage and cook until it is no longer pink. Add the cinnamon.

Add the squash, tomato sauce, broth, and cream. Cook, stirring occasionally, until the liquid boils.  Reduce heat and simmer for about 15 minutes until squash is tender. Season with salt and pepper.

Meanwhile, cook noodles in boiling water until al dente (tender but not soft). Drain well, then add the pasta to the sauce.  Mix in 1 cup of the cheese.  Spread the pasta into a 9x13 pan. Top with remaining cheese and sprinkle with the Parmesan.

Bake until the cheese melts and bubbles, about 10 minutes. Let sit for 5 minutes before serving.

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Spaghetti al Limone

I was too focused on the wonderful aromas filling my kitchen that I forgot to take pictures of both this dish and the salad for tomorrow's post.... as always when we have company, I wanted to try out a new recipe.  This was another great meal from America's Test Kitchen (from my subscription to Cook's Illustrated Magazine)!  It's hard to find a cream-sauce pasta that is still light.  This one was perfect.  I used whole wheat noodles and added baked herb chicken.

Ingredients:
1 lb. spaghetti
1/4 c. extra-virgin olive oil
1 medium shallot, minced
1/4 c. heavy cream
2 tsp. finely grated zest and 1/4 c. juice from 3 lemons (I used one large lemon)
1 oz. finely grated Parmesan cheese (about 1/2 cup) plus more for serving
Ground black pepper
2 T. shredded fresh basil leaves (I forgot this)

Directions:

1.  Bring 4 quarts of water to a boil in a large dutch oven.  Add 1 tablespoon salt and hte pasta to the boiling water and cook until al dente.  Reserve 1 3/4 cups cooking water, drain pasta into colander and set aside.

2. Heat 1 tablespoon oil in the now-empty dutch oven and heat over medium heat until shimmering.  Add the shallot and 1/2 teaspoon salt and cook until softened, about 2 minutes.  Whisk 1 1/2 cups of reserved past cooking water and cream into pot; bring to a simmer and cook for 2 minutes.  Remove pot from heat, return pasta, and stir until coated.  Stir in remaining 3 tablespoons of oil, the lemon zest, juice, Parmesan cheese, and 1/2 teaspoon pepper.

3.  Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary.  Stir in basil and season with salt and pepper to taste.  Serve, drizzling individual portions with oil and sprinkling with cheese.

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Pizza Spaghetti

I did something brand new - I made up a recipe!  The players: a bunch of things that needed to be used in the fridge and cupboard.  The winner: delicious spaghetti!

Ingredients:

1 lg. (28 oz. can) whole peeled tomatoes

1 can (14 oz) tomato sauce

1 can (6 oz) tomato paste

1 medium onion, diced

2 garlic cloves, minced

10 oz. sliced white mushrooms

2 (4 oz) cans sliced black olives

1 (5 oz) package pepperoni, diced

1 c. mozzarella cheese, grated

1 1/2 tsp. salt

1 1/2 tsp. italian herb seasoning

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1 lb. spaghetti noodles

Directions:

In a large pot, saute onion, mushrooms, and garlic in 1 Tbsp olive oil  and a splash of butter until soft and mushrooms begin to release liquid, about 10 minutes.  Reduce heat to medium-low, and add in tomatoes, sauce, paste, and spices.  Slightly smash the whole tomatoes, then add in pepperoni and olives.  Simmer until slightly thickened, about 20 minutes.  Meanwhile, cook pasta in according to package instructions.  Off the heat, add the pasta and cheese into the sauce and toss until evenly coated.  Serve with parmesan cheese!

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Lasagna

From the ATK Healthy Family Cookbook, this is a modified lasagna with less fat and carbs than traditional lasagna.  As usual, no photo due to the quick consumption by 4 hungry men!

This recipe calls for ground chicken, however I used lean ground beef instead.

Ingredients:
2 c. nonfat ricotta cheese (16 oz)
3 c. shredded part-skim mozzarella cheese (12 oz)
1/2 c. grated parmesan cheese (1 oz)
1 c. chopped fresh basil
1 large egg, lightly beaten
Salt and pepper
1 1/2 t. olive oil
1 onion, minced
6 garlic cloves, minced
1/4 t. dried oregano
1/8 t. red pepper flakes
1 lb. ground chicken
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes
16 whole wheat lasagna noodles (Or 12 no-boil lasagna noodles)

Directions:
Mix the ricotta, 2 cups of the mozzarella, the parmesan, 1/2 of the basil, egg, and 1/2 teaspoon salt and pepper in a bowl until well-combined.  Cover and refrigerate until needed.
Heat the oil in a large Dutch oven (or pot) over medium heat until shimmering. Add the onion and cook until softened about 5 minutes.  Stir in the garlic, oregano, and red pepper and cook until fragrant, about 30 seconds.
Add the chicken and cook, breaking up the meat with a wooden spoon until no longer pink, about 4 minutes.  Stir in the tomatoes with their juice and bring to a simmer.  Cook, stirring occasionally until the sauce has thickened slightly about 15 minutes.  Off the heat, stir in the remaining basil.  Season with salt and pepper to taste, cover and set aside until needed.
[skip this next step if using no-boil noodles] -->Meanwhile, bring 6 quarts of water to a boil in a large pot.   Stir in the lasagna noodles and 1 T salt and cook, stirring often until almost al dente, but still firm to the bite.  Drain and rinse under cold water until cool, Lay pasta out over clean kitchen towels.
Preheat oven to 375.  Spread 1 1/2 c. of the meat sauce over the bottom of the baking dish.  Place 5 noodles on top of the sauce and spread 1/4 cup of the ricotta mixture evenly down the center of each noodle.  Spoon 1 1/2 cups more of the sauce evenly over the ricotta.  Repeat this layering two more times.
For the final layer, place the remaining 4 noodles on top, spread the remaining 2 cups of sauce over the noodles, and sprinkle with the remaining cup of mozzarella.  Spray some foil with cooking spray and cover the lasagna.
Place the baking dish on a rimmed cookie sheet and bake for 40-45 minutes, until the sauce is bubbling.  Remove the foil and continue to bake until the cheese is melted and beginning to brown, about 20 minutes longer.  Let cool 10-20 minutes before serving.

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Tomato-Spinach Tortellini

This is a quick, easy dinner that went great with some garlic bread and steamed green beans. I adapted the recipe from allrecipes.com

Ingredients:

1 (16 oz.) package prepared tortellini

1 (14.5 oz) can diced tomatoes

1 c. chopped fresh spinach

2-3 chicken breasts, cooked and cubed (optional)

1/2 t. salt

1/4 t. pepper

1 1/2 t. dried basil

2 cloves garlic, minced

2 T. all-purpose flour

3/4 c. milk

3/4 c. heavy cream

1/4 c. parmesan cheese

Directions:

Cook tortellini until tender in boiling water, about 10 minutes.  Meanwhile, combine tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan over medium heat.  Cook and stir until the mixture begins to bubble.  In a medium bowl, whisk together flour, milk, and cream.  Stir this into the tomato mixture along with the chicken and parmesan cheese.  Reduce heat to low and simmer until thick, about 2 minutes.  Drain tortellini and then toss with sauce to coat.

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Chicken Orzo

This is a light, but filling test-kitchen meal that can be made fairly quickly.  We have enjoyed it both times I've made it, and it also passed the company-test! :) Enjoy.

Ingredients:
4 boneless, skinless chicken breasts
1/2 tsp. dried oregano
1/4 t. red pepper flakes
salt and pepper
1 c. orzo
2 T. olive oil
1 (14.5 ounce) can petite diced tomatoes (or diced tomatoes chopped in a food processor)
1 1/2 c. chicken broth
3 T. finely chopped fresh basil

Direction:

Pat chicken dry with paper towels and rub all over with oregano, pepper flakes 1/2 t salt and 1/4 t pepper.  Toast orzo in a large nonstick skillet over medium-high heat until golden brown, 3 to 5 minutes; transfer to bowl.  Heat 1 T oil in empty skillet until shimmering.  Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
Add garlic and remaining oil to the empty skillet and cook until fragrant, about 30 seconds.  Add tomatoes, broth, and toasted orzo and bring to a boil.  Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium-low heat until chicken is cooked through and orzo is tender, 10-12 minutes.  Sprinkle with basil.  Serve with lots of freshly grated Parmesan.

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Quinoa Salad

Picture of this is coming soon...

I recently discovered quinoa and have been trying to figure out what exactly I'm supposed to do with it... this recipe was amazing!  It goes perfectly at a potluck or with a barbecue.

Ingredients:
2 c. uncooked quinoa - cooked according to package instructions
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
8 oz. grape tomatoes, halved
6 oz. feta cheese
3 T. balsamic vinegar
2 T. olive oil
black pepper

Directions:
While quinoa is cooking, put asparagus in a steamer over 1 inch of boiling water.  Cook until tender but still firm, about 2-5 minutes.  Drain and immediately submerge in ice water and drain again.
Toss the asparagus, tomatoes, and feta with quinoa.  Add the olive oil and vinegar and season with pepper and toss to incorporate.

One night I stir-fried it to re-heat and threw in some diced ham as well.  It was delicious!

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Spinach-Artichoke Pasta Bake

yum yuM yUM YUM!!! We had the Dorfner's over for dinner on Sunday, and this was our main dish... and it was amazing. It's the one of four leftover dishes that I'm actually excited about eating all week long. Next time, I will add chicken into the dish (we had it on the side).

Ingredients:
about 12 oz. whole-wheat pasta (short, sturdy)
1 - 14-oz. can artichoke hearts, drained and cut into quarters (I cut each quarter in half)
9 oz. frozen creamed spinach (I used 14 oz. Trader Joe's creamed spinach w/ asiago & parmesan cheese)
2 c. mozzarella cheese (8 oz.)
1/4 c. parmesan cheese
1/4 tsp. black pepper

Directions:
Cook pasta as directed on package. Drain and return to warm pot. Stir in artichokes, spinach, parmesan, 1/4 tsp. pepper and half of the mozzarella. Pour into a 2-quart baking dish and top with the remaining cheese. Bake at 375 degrees for about 10 minutes, then turn the oven to Broil and leave in the oven until cheese is brown and bubbly (about 2 minutes).

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Shrimp Linguine

We like this for dinner last night. We think we would've liked it better had I followed the recipe.

Here's the actual recipe with all my improvs in parenthesis:
Ingredients:
3/4 pound uncooked shell-on medium shrimp (about 20-30), peeled, deveined and tails removed (I used frozen, pre-cooked shrimp that was already peeled and deveined)
3/4 c. coarsely chopped carrots
2 large plum tomatoes, seeded and diced (didn't have any because they're not fresh - used 1 can diced tomatoes, drained)
1/4 c. sliced green onions with tops (used a 1/4 of a red onion)
1/3 c. grated fresh Parmesan cheese
8 oz. uncooked linguine (used whole-wheat spaghetti)
1 tsp. olive oil
2 garlic cloves, pressed
3/4 c. sour cream (used fat-free, only about 1/2 cup)
1/2 c. fat-free evaporated milk (used about 3/4 cup since I didn't have as much sour cream)
1/4 c. snipped fresh basil leaves (used dried)
1/2 tsp. salt
1/4 tsp. black pepper
Additional Parmesan cheese

Directions:
1. Remove tails from shrimp. Cook pasta according to package; drain, return to pot and keep warm. Meanwhile, heat oil in a large skilled - add shrimp, carrots, and garlic. Cook and stir over medium heat 3-4 minutes; remove from skillet and keep warm. Gently heat sour cream and evaporated milk in same skilled over low heat. Stir in Parmesan cheese. Add shrimp mixture, tomatoes, onions, basil, salt, and pepper. Mix gently. Pour over past; toss gently to coat. Serve with additional parmesan cheese.

From Pampered Chef "It's Good for You"

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Bowtie pasta and Brussels sprouts

No pictures for this... I'm lazy apparently, and forgetful. But, this is deeericious!! Rachael Ray throws the occasional healthy, yummy dish. This, would be one. And because I'm lazy and forgetful, I will simply direct you to her website to find this tasty dinner!

A couple of changes we made:
- Added italian-herbed baked chicken. Super easy, just brush some chicken breasts or tenders with olive oil, season with salt, pepper, and italian herb seasoning, and bake, covered with foil for about 20 minutes in a 375 degree oven.
- Replaced honey-roasted almonds with skillet-toasted walnuts because that's what we had.
- roasted the Brussels sprouts for less time than listed and at 375 so that I could share the oven with the chicken.

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Mac & Cheese

My sister-in-law and I were experimenting one day and came up with a delicious dish of macaroni and cheese... there's a lot of room for change in this recipe, as you can use pretty much whatever kind of cheese you want (or so I would think) - also change the amounts of pasta or milk depending on how thick/cheesy you like it.

3 c. dry pasta (whole wheat, short and sturdy)

3 T. butter

3 T. all-purpose flour (whole wheat)

2 c. milk, warm

1 1/2 - 2 c. shredded cheese (mixture of cheddar, mozzarella, and extra sharp)

1 t. salt

1/2 t. black pepper

1/4 t. cayenne pepper

1 t. italian herb seasoning

In a medium saucepan, cook noodles according to package. Keep warm.

In a separate pan, melt butter. Stir in flour to form a roux, stirring constantly over medium heat for 2 minutes. Gradually stir in warm milk, stirring constantly to create a smooth consistency. Simmer for about 5-10 minutes. Stir in seasonings. Remove from heat and stir in cheese a little at a time. Toss noodles with sauce. Add salt and pepper to taste.

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Grilled Vegetable Pasta Salad

The photo does not do this dish justice!  It's a great summertime meal... easy, few ingredients, and delicious!  Also, we made a lot of substitutions the second time we made it, simply because the ingredients were a bit expensive.... enjoy!

7 oz. tofu (we used grilled chicken instead)

1 large red bell pepper, seeded and halved lengthwise (any color works great)

1 large yellow squash, halved lengthwise (we used zucchini the second time)

1/2 lb. asparagus spears, trimmed (we used green beans the second time)

4 oz. baby portobello mushrooms (I just use 6-8 white button mushrooms)

2 cups uncooked whole wheat rotini pasta

1/2 cup balsamic dressing (I made my own using 1/4 c. olive oil and 1/4 c. balsamic vinegar)

parmesan cheese

Preheat grill so that the coals are medium heat.  Brush all the vegetables and chicken with balsamic dressing, and set aside.  Once the grill is ready, cook the mushrooms and chicken (depending on thickness) for 5-7 minutes, turning frequently, and all other vegetables for 10-12 minutes, turning for even cooking.  Meanwhile, cook pasta according to package, then keep warm until vegetables are done.

Remove vegetables from grill, cut into bite-size pieces and place in a large colander.  Add pasta and fresh-snipped basil (I just used some dried basil) and add remaining dressing.  Toss to evenly coat.  Serve with parmesan cheese.

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One-Pot Spaghetti

Ingredients:

1/2 lb. ground meat (beef or turkey)

1 c. mushrooms (I prefer fresh, and sliced)

1/2 c. chopped onion (1 medium)

1 14-oz can chicken broth

1 3/4 c. water

1 6-oz. can tomato paste

1 tsp. dried italian seasoning

1/4 tsp. black pepper

6 oz. dry spaghetti, broken

Directions:

Cook meat, mushrooms, and onion in a large saucepan over med-high heat until meat is browned and onions are tender.  Stir in broth, water, tomato paste, seasoning, and pepper and bring to a boil.  Add in spaghetti, a little at a time, stirring constantly.  Return to a boil, then reduce heat and boil gently for 17-20 minutes or until noodles are to desired doneness and sauce is desired consistency.  Serve with parmesan cheese.

I thought this was absolutely delicious, and Mac loved it too!  It was way easy, and it took about 30 minutes, start to finish.  I didn't have any tomato paste, so I reduced the water to 3/4 cup and used a 15 oz. can of tomato sauce instead. Turned out great!  I also made a whole-wheat french baguette to go along with the meal, and that was an excellent accompaniment to soak up the sauce.

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Really Simple Tomato-Mozzarella Casserole

1 lb. dry pasta (recipe calls for Ziti, but I used rotini... really, any short, sturdy pasta will work)

1- 14 oz. can diced tomatoes

1 - 32 oz. can crushed tomatoes

2 cloves garlic

1 Tbls. vegetable oil

2 Tbls. Fresh chopped basil (or 2 tsp. dried - I used Italian Herb Seasoning instead)

1/2 tsp. (or more) salt

1/4 tsp. sugar

8 oz (2 cups) shredded mozzarella cheese

1/4 cup. grated parmesan cheese

Cook pasta according to package in a large pot.  Drain, reserving 1/2 cup of the cooking water.  Put back in pot and set aside.  In a 12" skillet, cook minced garlic in the oil until tender, but do not brown.  Add tomatoes and simmer until slightly thickened, about 15 minutes.  Stir in basil, sugar, and salt.  Add sauce to the pasta and toss, adding the reserved pasta water as needed to loosen sauce.  

Preheat oven to 400 degrees.  Spread 1/2 of the pasta mixture into an oiled 9 x 13 baking pan.  Sprinkle 1/2 of each type of cheese over the top.  Spread the rest of the pasta mixture, then the rest of the cheese.  Bake for 20 minutes.  Let cool for 5 minutes before serving.

*Mac and I both decided it would be delicious with ground beef in it as well!  You could replace the diced tomatoes with 1/2 lb. or so of ground beef, if you want it to be meaty.

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Hamburger Stroganoff

1 lb. ground beef

1 medium onion, chopped

1/4 c. butter

2 Tbs. flour

1 tsp. salt

1 tsp. garlic salt

1/4 tsp. pepper

2 cans cream of mushroom soup

1/2 c, sour cream

2 c. hot cooked noodles

Cook ground beef and onion in butter until onion is tender.  Stir in dry ingredients and mushrooms.  Cook 5 minutes, stirring constantly.  Remove from heat, stir in soup.  Simmer uncovered 10 minutes.  Stir in sour cream, heat through.  Serve over noodles.

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Pasta Sea Shell Casserole

8 oz. Medium-size seas shell pasta (about 4 cups dry)

3/4 lb. Extra lean ground beef or ground turkey

3 tsp. Chopped garlic

1/2 tsp. Onion powder

3 cups spaghetti sauce

1 Tbl. Grated parmesan cheese (optional)

Prepare pasta according to package directions, omitting salt and oil.  Drain and set aside.  Meanwhile, continue with either method below.

Stove Top: In a skillet that has been sprayed with non-stick cooking spray, brown meat with garlic and onion powder.  Simmer until cooked.  Add sauce and heat thoroughly add noodles and continue to cook until thoroughly heated.  Serve with parmesan cheese.

Microwave: In a 3-quart microwave-safe casserole that has been sprayed with non-stick cooking spray, cook meat with garlic and onion powder on high for 3-4 minutes, stirring after each minute to separate the meat.  Add sauce, cover, and continue to cook for 3 minutes, stirring halfway through the cooking time.  Mix in noodles. Cover and cook another minute or until thoroughly heated.  Serve with parmesan cheese.

Courtesy of Quick & Healthy Cookbook

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