Cheesy Peasy Bowtie Pasta

 Cheesy Peasy Bowtie Pasta

 

 

 

This meal is so simple to throw together and includes a veggie too.  This nice and creamy pasta is great on any night for a family meal.  I serve it often with a salad and crusty garlic bread.  Everyone is happy! Enjoy!

 

Ingredients

• 1 1/3 cups half and half
• 8 ounces dried bow tie pasta
• 1 cup frozen green baby peas, thawed
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/4 cup grated Fontina or Fresh Parmesan
• 1/4 to 1/2 cup grated Parmesan cheese
• Salt and pepper
• Pinch of nutmeg (optional)
• cooked and crumbled bacon pieces

Directions

1. In a small saucepan, bring the half and half to a simmer.
2. Turn off the heat but leave the saucepan on the burner. Meanwhile, cook the bow ties according to the package directions.
3. Drain them well and stir in the peas. Keep the pasta and peas warm while you make the sauce.
4. Melt the butter in a medium-size saucepan over medium heat. When it begins to bubble, lower the heat and whisk in the flour.
5. Whisking constantly, cook the butter and flour together for 3 to 5 minutes or until they have thickened.
6. Add the heated half and half and continue whisking until the mixture is smooth and reaches a full boil, about 5 minutes. Take the saucepan off the heat.
7. Sprinkle in the cheese and bacon. Pour the sauce over the bow ties and peas, toss with the Parmesan, and season to taste (add the nutmeg if you want).

Comfort Foods Continued- Hearty Spaghetti Sauce

Comfort Foods Continued- Hearty Spaghetti Sauce


 

 I am a carb fanatic- I could eat pasta daily so when I find a good sauce, I am hooked.  This one is great.  I tweek it based on what I have on hand.  If I have a bunch of fresh basil or oregano from the garden, I use fresh and just kinda estimate how much I put into the sauce.  I like a really flavorful sauce, so I tend to be heavy handed.  If that is not you, add less. I also, love to add the wine, but if I don't have any around, I use chicken stock- still flavorful or water- no additional flavor.  The meats and mushrooms really take this over the top and satisfies everyone.  Again, if there is an ingredient you don't care for, omit it and add something you like if you care to.  It's all about having a basic recipe and making it fit your family's needs.  Enjoy!



Ingredients:
1.5 lbs ground beef (or turkey)
1 lb hot Italian sausage
20 oz sliced mushrooms
1 green bell pepper, chopped
1 yellow onion, chopped
2 cloves of garlic chopped
1 red bell pepper, chopped
1.5 tbsp olive oil
1 28-oz can tomato puree
1 12-oz can tomato paste
24 oz tomato sauce
!/2 cup to 1 cup red or white wine (optional)- Chicken stock or water would work as well
6 oz freshly grated Romano cheese
1 tbsp dried oregano- can use fresh- I just chop up a 1/4 cup and throw it in- I like a lot of flavor
1 tbsp dried basil- can use fresh as well- to taste
1 bay leaf
1-2 tbsp sugar

spaghetti noodles + additional grated cheese for serving

Directions:
Heat the olive oil in a large pot over medium heat. Once hot, add the onion, garlic, bell peppers and sliced mushrooms. Saute for about six – eight minutes, until mushrooms are soft. Add ground beef and sausage meat. Cook until meat browns, stirring frequently.
Add tomato puree, tomato sauce and tomato paste to the pot. Stir well. Then, add the bay leaf, wine, spices, sugar and cheese. Stir well and bring sauce to a simmer.
Simmer sauce for an hour and a half over low heat, stirring occasionally. Taste it as you cook, adding more wine, spices or garlic salt to suite your taste buds. The longer the sauce cooks, the better it will taste!
Serve sauce over hot spaghetti noodles with extra cheese. Sauce can be refrigerated for up to five days or frozen for up to three months. Sauce will taste better the next day, after flavors have time to meld. Enjoy!

Baked Ziti

Baked Ziti- Pioneer Woman

 

Ingredients

• 2 Tablespoons Olive Oil
• 3 cloves Garlic, Minced
• 1 whole Large Onion, Diced
• 1 pound Italian Sausage
• 1 pound Ground Beef
• 1 can (28 Ounce Can) Whole Tomatoes, With Juice
• 2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
• 2 teaspoons Italian Seasoning
• 1/2 teaspoon Red Pepper Flakes
• Salt And Pepper, to taste
• 16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
• 1 tub (15 Ounce) Whole Milk Ricotta Cheese
• 1-1/2 pound Mozzarella Cheese, Grated
• 1/2 cup Grated Parmesan Cheese
• 1 whole Egg
• Fresh Minced Parsley

 Instructions

Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
Preheat oven to 375 degrees.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
(Sprinkle chopped parsley over the pasta before serving!)

Posted by Ree on November 25 2012

Skillet Lasagna

 

 

 

 

 

Skillet Lasagna

Adapted from America’s Test Kitchen Pasta Revolution, via Pink Parsley
3 (14.5 oz.) cans whole, peeled tomatoes
1 Tbsp. olive oil
1 medium onion, diced
3 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
3/4 tsp.  Italian seasoning
1/2 lb. ground sirloin
1/2 lb. Italian sausage, removed from casings (I used turkey)
10 lasagna noodles, broken in 2″ pieces
3/4 cup shredded mozzarella cheese, divided (I used part skim)
1/2 cup grated Parmesan or Romano cheese
3/4 cup ricotta (I used part skim)
3 Tbsp. freshly chopped basil

Pulse the tomatoes in a food processor until no large pieces remain, about 12 pulses.

Heat the oil in a 12″ nonstick skillet over medium heat (I used cast iron).  Add the onion and about 1/2 tsp. kosher salt and cook, stirring often, until softened, 5-7 minutes.  Stir in the garlic, pepper flakes, and Italian seasoning and cook until fragrant, about 30 seconds.

Add the ground beef and Italian sausage to the skillet.  Cook, stirring often and breaking up the meat, about 3-5 minutes, or until no longer pink.

Scatter the pasta in the skillet, then pour the tomatoes over the top (I also added about 3-4 Tbsp. water because I used a box of 11 whole wheat noodles).  Stir, increase the heat to medium-high, and cover.  Cook at a vigorous simmer, stirring often, until the pasta is tender, about 20 minutes (if you don’t stir, the pasta will clump together and stick to the bottom and sides of the skillet).

Meanwhile, preheat the broiler.

Remove the skillet from heat, and stir in half the mozzarella, half the Parmesan,  and 1/4 cup of the ricotta.  Dot the remaining ricotta over the noodles in tablespoons, then sprinkle with the remaining mozzarella and Parmesan   Transfer to the oven and broil until the cheese melts and is starting to brown.  Remove from oven, sprinkle with basil, and serve.

Lobster Mac and Cheese

 

 

 

 

Lobster Mac and Cheese

 

Yield: 4-6 servings

Ingredients

8 oz. pasta shapes, such as cavatappi
4 tbsp. unsalted butter, divided
3 tbsp. all-purpose flour
2 cups milk
6 oz. fontina cheese, shredded*
4 oz. white cheddar cheese, shredded*
½ tsp. kosher salt
¼ tsp. ground black pepper
Dash grated nutmeg
12 oz. cooked lobster meat, cut into ½-inch chunks**
½ cup panko
Minced fresh chives, for garnish

Directions

• Preheat the oven to 400˚ F.  Lightly grease a 2-quart baking dish or individual gratin dishes.  Bring a pot of water to boil.  Cook the pasta until a few minutes shy of al dente according to the package directions.  Drain well in a colander.
• While the pasta is in the colander, return the pot to the medium heat.  Melt 3 tablespoons of the butter in the pan.  Whisk in the flour and cook, stirring constantly, until light golden brown, about 1-2 minutes.  Slowly whisk in the milk in small additions until completely added and no lumps of flour remain.  Stir in the salt, pepper, and nutmeg.  Continue to heat, stirring frequently, until the sauce bubbles and thickens, about 5 minutes.  Once bubbling, cook for 2 more minutes, stirring constantly, scraping the bottom of the pan to prevent burning.  Remove the pan from the heat.  Stir in the cheese and mix until completely melted. Return the pasta to the pot and mix to coat well with the cheese sauce.  Gently fold in the lobster meat.  Transfer to the prepared baking dish.
• In a small bowl, melt the remaining 1 tablespoon of butter in the microwave.  Stir in the panko and toss until the crumbs are evenly coated.  Sprinkle the crumb mixture over the pasta in the baking dish.  Bake uncovered for about 20-25 minutes or until the top is browned and the cheese is bubbling.  Serve warm topped with fresh minced chives, if desired.
• *For best results, always use freshly shredded cheese.  Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.
  **Scared of cooking lobster?  I promise, it’s not hard!  I have a simple step-by-step on broiled lobster tails here.

Source - Annie's Eats

Butternut Squash Shells and Cheese Skillet

Butternut Squash Shells and Cheese Skillet

Source- How Sweet It Is

Yield: serves 4-6
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45-50 minutes

Ingredients:

3 cups uncooked whole wheat pasta shells
4 cups 1/2-inch cubed uncooked butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup low-sodium chicken or vegetable stock
1 1/2 cups skim milk (or unsweetened almond or coconut)
6 ounces freshly grated fontina cheese
2 ounces freshly grated parmesan cheese
2 tablespoons unsalted brown butter
2 tablespoons fine breadcrumbs
fresh chopped herbs for garnish (sage, basil, cilantro, thyme)

Directions:

Preheat oven to 375 degrees F. Prepare water for pasta and once it comes to a boil, cook pasta according to directions, then drain.
While water is boiling, heat a large cast-iron (or oven-safe) skillet over medium-low heat. Add olive oil, then toss in squash with salt, pepper and nutmeg. Add stock and cover skillet, cooking for 15-20 minutes, stirring occasionally, until squash is soft and can easily be mashed. Remove cover and reduce heat to low. Mash squash with a potato masher or forks, smoothing it out with a spoon to remove all of the chunks. Add in milk, 4 ounces of fontina and all of the parmesan cheese, stirring until melted and smooth, about 5 minutes. If mixture still seems way too starchy, add in additional milk 1/4 cup at a time, stirring for a while. Stir in brown butter, again mixing for a minute or so until incorporated. Taste and season additionally if desired.
Fold shells into the sauce, taking a few minutes to fully toss the shells so they are all coated. Top with remaining fontina cheese (or as much as you see fit) and bake for 15 minutes. If a bubbly, golden topping is desired, broil for 1-2 minutes on high after cooking. Sprinkle with fresh herbs and serve!

To brown the butter: Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so.

Chicken Milano

Chicken Milano
olive oil
2 Tbsp. butter
2 whole boneless, skinless chicken breasts, butterflied and cut into halves (4 pieces total)
Cajun seasoning, to taste
1 clove garlic, minced
1/3 cup sun-dried tomatoes, chopped
1 cup chicken broth
1/4 cup white cooking wine
1 cup (about half a can) full-fat coconut milk (or you can use heavy cream)
5 oz. cremini mushrooms, sliced
2 Tbsp.chopped fresh basil
1/4 cups Grated Parmesan Cheese
1/2 lb. (8 oz.) Fettucine pasta


Fill a large stock pot with water and bring to a boil.

Season the chicken with salt, pepper and a bit of Cajun seasoning on both sides. In a large, deep skillet or grill pan, heat olive oil over medium and saute chicken until cooked through. (Alternately, you could grill the chicken on an outdoor grill.) Transfer cooked chicken to a cutting board and cover to keep warm. Drain the fat from the juices left in the pan.

Once water in stock pot is boiling, drop pasta and cook to al dente, according to package directions.

In a large skillet, melt 1 tablespoon butter over low heat; add a drizzle of olive oil with it. Add sliced mushrooms and saute until dark in color and tender. Remove to a plate and set aside.

Add remaining tablespoon of butter to the skillet (or more olive oil if you prefer), as well as the garlic; cook for 30 seconds. Add the tomatoes, chicken broth and white wine; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 5 minutes or until tomatoes are tender. Add the coconut milk/heavy cream and mushrooms and bring to a boil, stirring often. Simmer over medium heat just another minute or so; sauce will be thin. Stir in basil, Parmesan cheese and more salt, pepper and/or Cajun seasoning, if desired.

Drain pasta and pour into large casserole dish. Pour sauce over pasta and let sit about 5 minutes.

Slice chicken and serve on top of the pasta and sauce. Garnish with fresh grated parmesan cheese and more basil, if desired

Taco Pasta

Taco PastaSource: adapted slightly from Fake Ginger

1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

Bow Tie Skillet Lasgna

Bow Tie Skillet Lasgna

• 1 lb. ground beef
• 1 lb. box or pkg of mini farfalle or mini bow tie pasta
• 24 oz jar or spaghetti sauce
• 1 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 cup shredded mozzarella cheese
• 1/2 cup sour cream
• Parmesan cheese, if desired

1. In a skillet, brown the ground beef until fully cooked; drain.
2. Meanwhile, cook the pasta according to package directions. I use the mini because they cook in about 7 minutes.
3. After pasta is cooked, drain. Return to pot and toss with the olive oil.
4. Add the spaghetti sauce to the pasta and stir to coat.
5. Next, add the cooked ground beef, seasonings, mozzarella cheese and sour cream to the pasta. Fold together and cook over low heat until cheese is melted.
6. Serve and sprinkle with Parmesan cheese if desired. Serves 6.

Red Sauce

 Red Sauce


1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)
Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached–about 25-30 minutes for a sauce that’s of medium consistency .

Classic Lasagna

Classic Lasagna
Printer-Friendly Version

Ingredients:
12 lasagna noodles
1 lb. Italian sausage
2/3 cup onion, chopped
3 cloves garlic, minced
2/3 cup minced flat-leaf parsley, divided
3 (6 oz.) cans tomato paste
15 oz. tomato sauce
2 cups water
1½ tsp. Italian seasoning
1½ tsp. basil
1½ tsp. oregano
15 oz. part-skim ricotta cheese
10 oz. frozen chopped spinach, thawed and drained
½ cup grated Parmesan cheese
3 large eggs
2 tsp. garlic salt
¼ tsp. pepper
3 cups shredded mozzarella cheese, divided

Directions:
Bring a large pot of salted water to boil. Cook the lasagna noodles according to the package directions, until al dente. (I always add a couple extra noodles, just in case one breaks during cooking.) Drain and set aside. (I like to lay out the noodles so that they are flat and separated, to avoid them sticking to each other or curling up. It makes the assembly process easier.)

In the meantime, in a very large skillet or saucepan (12-14 inches), crumble the Italian sausage and cook over medium-high heat until it just begins to brown. Add the onion, garlic and 1/3 cup of the parsley to the pan and continue cooking until the sausage is completely browned and cooked through. Mix in the tomato paste, tomato sauce, water, Italian seasoning, basil and oregano. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

In a mixing bowl, combine the remaining parsley, ricotta, spinach, Parmesan, eggs, garlic salt, and pepper. Mix well until blended.

Preheat the oven to 350° F. Spread 2 cups of sauce in a thin layer on the bottom of a 9 x 13″ baking dish. Layer with 4 lasagna noodles. Top the noodles with half of the cheese-spinach mixture and spread evenly to a thin layer. Top with about a third of the remaining sauce mixture, and sprinkle with 1 cup of the shredded mozzarella. Layer again with 4 more noodles and the remaining cheese-spinach mixture. Spread half of the remaining sauce mixture over the top, and sprinkle with 1 cup of the shredded mozzarella. The final layer will be 4 noodles, the remaining sauce, and a layer of shredded mozzarella. Cover tightly with foil and bake in the preheated oven for 45 minutes. Remove the foil and return to the oven for 10 minutes more. Allow to cool 10 minutes before slicing and serving.

Source: adapted from Allrecipes

Cheese and Spinach Stuffes Shells- Freezer Meal

Cheese and Spinach Stuffed Shells (Freezer Meal)



44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)






Cook shells according to package directions (be sure to stir every once in awhile so they don’t stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.

Cheesy Parmesan Orzo

Cheesy Parmesan Orzo



Compliments of It’s a Keeper
Adapted from This Woman Cooks
www.everydaytastes




1 Tbsp butter

1 cup orzo

1 3/4 cup chicken broth
1 tsp garlic powder
Salt
Pepper
Fresh chopped parsley for garnish
1/2 cup freshly grated parmesan cheese
In a small saucepan combine the orzo and butter. Melt the butter and stir regularly, lightly toasting the orzo. Pour in the broth and add garlic powder. Heat over low heat, stirring regularly, until all of the liquid is absorbed. Stir in the cheese until melted. Season with salt and pepper to taste. Sprinkle parsley over top if desired .

Chicken Milano

Chicken Milano
olive oil
2 Tbsp. butter
2 whole boneless, skinless chicken breasts, butterflied and cut into halves (4 pieces total)
Cajun seasoning, to taste
1 clove garlic, minced
1/3 cup sun-dried tomatoes, chopped
1 cup chicken broth
1/4 cup white cooking wine
1 cup (about half a can) full-fat coconut milk (or you can use heavy cream)
5 oz. cremini mushrooms, sliced
2 Tbsp.chopped fresh basil
1/4 cups Grated Parmesan Cheese
1/2 lb. (8 oz.) Fettucine pasta


Fill a large stock pot with water and bring to a boil.

Season the chicken with salt, pepper and a bit of Cajun seasoning on both sides. In a large, deep skillet or grill pan, heat olive oil over medium and saute chicken until cooked through. (Alternately, you could grill the chicken on an outdoor grill.) Transfer cooked chicken to a cutting board and cover to keep warm. Drain the fat from the juices left in the pan.

Once water in stock pot is boiling, drop pasta and cook to al dente, according to package directions.

In a large skillet, melt 1 tablespoon butter over low heat; add a drizzle of olive oil with it. Add sliced mushrooms and saute until dark in color and tender. Remove to a plate and set aside.

Add remaining tablespoon of butter to the skillet (or more olive oil if you prefer), as well as the garlic; cook for 30 seconds. Add the tomatoes, chicken broth and white wine; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 5 minutes or until tomatoes are tender. Add the coconut milk/heavy cream and mushrooms and bring to a boil, stirring often. Simmer over medium heat just another minute or so; sauce will be thin. Stir in basil, Parmesan cheese and more salt, pepper and/or Cajun seasoning, if desired.

Drain pasta and pour into large casserole dish. Pour sauce over pasta and let sit about 5 minutes.

Slice chicken and serve on top of the pasta and sauce. Garnish with fresh grated parmesan cheese and more basil, if desired.


SOURCE: Tasty Kitchen

Baked Buffalo Chicken Pasta

Baked Buffalo Chicken Pasta
serves 4-6
1 pound pasta (I used whole wheat orecchiette)
3 boneless, skinless chicken breasts, cooked and cut into chunks
1 tablespoon butter
1 tablespoon flour
1 1/2 cups milk
4 ounces grated monterey jack cheese (I used half a brick) + more for topping
1/3 cup grated sharp cheddar cheese + more for topping
1/3 cup buffalo wing sauce
1/3 cup panko bread crumbs
salt and pepper to taste
for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce
Preheat oven to 375 degrees F.
Prepare water for pasta and cook according to directions.
While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.
Spray a baking dish (9 x 13 is fine, I used a round 4-inch deep dish) with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.

Baked Penne with Chicken, Broccoli, and Smoked Mozzarella

Baked Penne with Chicken, Broccoli, and Smoked Mozzarella
Printable Version with Picture
Printable Version

*Serves 6-8
Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted
Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces
In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.
Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.
Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.
Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.
*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.
Recipe Source: adapted from Cook’s Illustrated Cover and Bake

Baked Ziti

Baked Ziti
adapted from Cook’s Illustrated
1 pound 1% cottage cheese
2 large eggs, lightly beaten
3 ounces grated parmesan cheese (about 1 1/2 cups)
1 pound ziti or other similar pasta (like penne)
2 tablespoons olive oil
5 medium garlic cloves, finely minced (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1 tablespoon dried basil (use 1/2 cup fresh basil if you have it but add it to the sauce after it has simmered and you take it off the heat)
1 teaspoon sugar
Black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or substitute whole milk but increase the amount of cornstarch to 2 teaspoons and the cooking time in step 3 by 1 to 2 minutes)
8 ounces mozzarella cheese, cut into 1/4-inch cubes
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs and 1 cup of the paremsan cheese together in a medium bowl; set aside. Bring 4 quarts of water to boil in a large pot over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, about 7 minutes (the pasta will finish cooking in the oven). Drain pasta and leave in colander. Do not wash the large pot.
While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off heat and season with salt and pepper to taste.
Stir cornstarch into heavy cream and transfer mixture to the now-empty large pot the pasta cooked in. Set the pot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer mixture to a 9X13-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella and remaining 1/2 cup parmesan cheese over the top. Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.
Remove foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.
*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to about 1 hour. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer.

Pistachio Pesto

Pistachio Pesto with Pasta (Makes 1 Cup)
1 Cup Spinach, packed
1/4 Cup Pistachio, shelled, unsalted & toasted
1/4 Cup Parmesan, grated
1/2 Tsp Salt
1 Garlic Clove
1/3 Cup Olive Oil
1 lb Pasta, cooked
1. Place all the ingredients (except for the pasta) in a food processor and puree until smooth.
2. Mix with pasta and serve.
* Pesto can be placed in containers (or even ice cube trays) and frozen for up to 3 months.

One Pot BLT Pasta

One Pot BLT Pasta
Compliments of It’s a Keeper
www.everydaytastes.com
12 slices of bacon, divided
4 cups chicken broth
2-14.5 oz cans diced tomatoes
1 medium onion, chopped
4 cloves garlic, chopped
1/2 tsp crushed red pepper flakes
12 oz uncooked linguine pasta
1/4 tsp salt
1 cup loosely packed fresh parsley, chopped
4 oz cream cheese
1 oz Parmesan cheese, grated
Halved grape tomatoes
Slice the bacon cross wise into strips.  Cook in a large skillet with high sides for 8-9 minutes, or until crisp.  Remove bacon and drain on paper towels.  Drain skillet, leaving 1 tbsp of bacon drippings in the skillet.
Place broth and diced tomatoes in a large bowl.  Microwave, covered, on high for 6-8 minutes or until hot.  Return skillet to heat and add onion and red pepper flakes.  Saute for 2-3 minutes or until tender.  Add garlic and cook for 10-20 seconds.  Add broth mixture, pasta, salt and half of the cooked bacon.  Simmer covered for 9-10 minutes or until pasta is almost cooked by still firm.  Stir occasionally.
Remove skillet from heat and add cubed cream cheese, grape tomatoes and parsley, reserving 1 tbsp of parsley for garnish.  Cover and let stand for 5 minutes or until pasta is tender and sauce is thickened.  Serve with remaining bacon, grated Parmesan cheese and reserved parsley.

Mexican Lasagna

Mexican Lasagna
Printable Version with Picture
Printable Version
*Note: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.
*Serves 6-8
1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.
Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.
Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.
Mel's Kitchen cafe