Ingredients:
1 pound sweet or hot Italian sausages
1/2 cup chopped onion
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup pesto
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
4 cups or handfuls of baby spinach leaves
6 ounces grated or cube mozzarella cheese
1 cup grated Parmesan cheese
Directions:
Cook sausage, onion, and garlic until sausage is cooked through.
Add tomatoes with juices.
Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes.
Add pesto.
Season sauce with salt and pepper.
**You can prepare up to this point a day ahead and refrigerate**
Preheat oven to 375 degrees F.
Lightly oil 9 x 13-inch glass baking dish.
Combine pasta, spinach, mozzarella, and 1/3 cup Parmesan cheese in large bowl.
Stir in warm hot tomato mixture.
Place in prepared baking dish.
Sprinkle remaining 2/3 cup Parmesan cheese over top.
Bake until sauce bubbles and cheeses melt, about 30 minutes.
-Inspired by Epicurious, from www.yourhomebasedmom.com
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
10.08.2015
3.05.2012
"Guiltless" Alfredo Sauce
Alright ladies, I'm not sure I consider anything with a cup of parmesan cheese guiltless, but compared to other alfredo recipes out there, this one really is not so bad. And it's delicious. And you can whip it up in like 10 minutes, literally. Here's the deal:
Ingredients:
2 C low-fat milk (I used fat free)
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Instructions:
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
Note: At the recommendation of Sara (the blogger herself), I used this sauce to make an Asain pizza tonight. Yum! I used the leftovers from the Asian BBQ chicken, mixed some of the marinade from the chicken (that I had reserved before marinating, since I had planned for this round two meal) with the alfredo sauce (only used about 1/3 of the alfredo and eyeballed the marinade). One the pizza went the Asian alfredo, mozzeralla cheese, Asian BBQ chicken, cilantro, and thin sliced red onion. It was a hit! Ben's family makes pizza every Sunday and they have a pretty killer thin crust dough recipe. If you want it, let me know and I'll pass it along. Happy eating!
7.26.2011
Cajun Chicken Pasta
I admit I have not tried this one, but a friend of mine just sent it to me and it sounds great! I hope to try it soon . . . .
4-6 pieces boneless skinless chicken breast cubed (I usually do 4)
2 tsp butter
8 slices red pepper
8 slices green pepper
1 medium onion chopped
4 large mushrooms sliced
1-2 cups heavy whipping cream
1/8 tsp pepper
1/4 tsp lemon pepper
2 tsp cajun seasoning
1/4 tsp salt
1/4 tsp basil
1/8 tsp garlic powder
4 oz linguini cooked & drained
grated parmesan cheese
*The veggies amounts are really just guidelines...I usually chop 1 whole green, 1 whole red pepper, & 1/2 onion. I buy a container of sliced fresh mushrooms & use the whole thing. It just depends on what you like!
Mix chicken w/ cajun seasoning & saute over medium heat w/ butter until cooked. Add peppers, onion, & mushroom & cook for an additional 2-3 minutes. Reduce heat. Add cream & seasonings (Add more cajun seasoning if you want it spicier). Heat thoroughly. Serve on linguini & top w/ cheese.
4-6 pieces boneless skinless chicken breast cubed (I usually do 4)
2 tsp butter
8 slices red pepper
8 slices green pepper
1 medium onion chopped
4 large mushrooms sliced
1-2 cups heavy whipping cream
1/8 tsp pepper
1/4 tsp lemon pepper
2 tsp cajun seasoning
1/4 tsp salt
1/4 tsp basil
1/8 tsp garlic powder
4 oz linguini cooked & drained
grated parmesan cheese
*The veggies amounts are really just guidelines...I usually chop 1 whole green, 1 whole red pepper, & 1/2 onion. I buy a container of sliced fresh mushrooms & use the whole thing. It just depends on what you like!
Mix chicken w/ cajun seasoning & saute over medium heat w/ butter until cooked. Add peppers, onion, & mushroom & cook for an additional 2-3 minutes. Reduce heat. Add cream & seasonings (Add more cajun seasoning if you want it spicier). Heat thoroughly. Serve on linguini & top w/ cheese.
7.21.2010
bowtie lasagna
For those of you who are savvier in the kitchen than I, I'm sure you could dink around for a few minutes and come up with this tasty number. For those of you who are more like me, you need a recipe for inspiration and dink-around capabilities.
Adapted from Tasty Kitchen.
1 lb. ground turkey
~5 C bowtie pasta
3 C (24 oz bottle) your favorite spaghetti sauce
~1 TB olive oil
1 tsp salt
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1 tsp Italian seasoning (or basil, oregano, etc.)
3/4 C shredded mozzarella cheese
1/3 C sour cream
fresh parmesan (opt.)
Cook pasta to al dente.
Meanwhile, brown meat in a large skillet.
Drain & rinse pasta. Add to skillet with meet. Drizzle olive oil on top of noodles & lightly toss, but don't stir with meat yet. Add spaghetti sauce and all seasonings. Stir to combine with noodles & meat.
Stir in cheese & sour cream. Allow everything to melt together and warm, about 5 minutes.
**Notes**
Red pepper flakes are totally a matter of preference. I think it gives it a nice little something every now & again, but little ones might not appreciate it. I added more mozzarella and less sour cream than the original recipe, as well. I shredded fresh parmesan on top which was delightful. This reheats really well, too.
6.21.2010
Katie's Mac N Cheese
Tried it.
LOVED it!!
Plus, it was super easy!
I used all sweet potato, which was delicious, but I might try a half & half concoction next time. There seems to be plenty of room to play around with this one. And if you're skeptical about whether your kids will detect the veggies, they won't. Just leave out the mushrooms if they don't eat mushrooms & puree the veggies really smooth (we loved the mushrooms, btw). Brandon couldn't tell, until he saw the leftover sweet potato on the counter and clued in. The cheese sauce (at least mine was) was pretty thick, so I thinned it with a little pasta water, but you could use some more milk, too, if that's your thing. I also think you could do 2.5 maybe even 3 C of pasta if you add the pasta to the cheese sauce gradually and stop when your heart desires.
I am definitely making this one again!
LOVED it!!
Plus, it was super easy!
I used all sweet potato, which was delicious, but I might try a half & half concoction next time. There seems to be plenty of room to play around with this one. And if you're skeptical about whether your kids will detect the veggies, they won't. Just leave out the mushrooms if they don't eat mushrooms & puree the veggies really smooth (we loved the mushrooms, btw). Brandon couldn't tell, until he saw the leftover sweet potato on the counter and clued in. The cheese sauce (at least mine was) was pretty thick, so I thinned it with a little pasta water, but you could use some more milk, too, if that's your thing. I also think you could do 2.5 maybe even 3 C of pasta if you add the pasta to the cheese sauce gradually and stop when your heart desires.
I am definitely making this one again!
6.09.2010
Hidden Veggie Mac and Cheese
This is for you mac and cheese peeps, both with children and without. We could all use a few more vegetables in our diet, right? And what better way than smothered in cheese and pasta? With that, I give you a recipe that I have modified from Jessica Seinfeld's Creamy Macaroni and Cheese recipe. (You should know... I rarely measure anything these days unless I'm baking. So the amount below should be close to what I used, but really I just sort of threw general quantities in the pan, and certainly didn't measure the seasonings.)
Ingredients:
2ish cups macaroni (or if you’re me... whole wheat or barilla PLUS penne or something like that)
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup nonfat skim milk
1+ cups butternut squash, sweet potato, or cauliflower puree (I used 1/2 cup-ish each of sweet potato and cauliflower)
2 cups shredded reduced-fat Cheddar cheese (about 8 ounces) (USE MILD OR MEDIUM CHEDDAR, NOT SHARP)
4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
sauteed mushrooms with garlic salt and pepper (one 8 oz container sliced)... (you could certainly leave these out if your young ones, etc. won't enjoy them, personally I LOVED this addition, either way, a little garlic salt is a good idea... it added something special to the mac 'n cheese flavor)
1/2 teaspoon salt
1/8 teaspoon paprika (I forgot to add this and it was still good.)
1/8 teaspoon pepper
Directions:
Bring a large pot of water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.
While the macaroni is cooking, heat a pan and add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm WITH BROCCOLI!!!
Ingredients:
2ish cups macaroni (or if you’re me... whole wheat or barilla PLUS penne or something like that)
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup nonfat skim milk
1+ cups butternut squash, sweet potato, or cauliflower puree (I used 1/2 cup-ish each of sweet potato and cauliflower)
2 cups shredded reduced-fat Cheddar cheese (about 8 ounces) (USE MILD OR MEDIUM CHEDDAR, NOT SHARP)
4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
sauteed mushrooms with garlic salt and pepper (one 8 oz container sliced)... (you could certainly leave these out if your young ones, etc. won't enjoy them, personally I LOVED this addition, either way, a little garlic salt is a good idea... it added something special to the mac 'n cheese flavor)
1/2 teaspoon salt
1/8 teaspoon paprika (I forgot to add this and it was still good.)
1/8 teaspoon pepper
Directions:
Bring a large pot of water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.
While the macaroni is cooking, heat a pan and add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm WITH BROCCOLI!!!
2.11.2010
Spaghetti with Roasted Cauliflower and Olives
By MARTHA ROSE SHULMAN (from The New York Times)
Umm... olives are gross, so I didn't use them. Also, I bought sun-dried tomato feta and it was AWESOME! Oh, and I used whole wheat linguini... love the whole wheat. :)
1/2 medium head of cauliflower, broken into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, to taste
1 (14-ounce) can chopped tomatoes, with juice
Pinch of sugar
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt and freshly ground pepper
12 kalamata olives, pitted and cut in half lengthwise
3/4 pound spaghetti
2 ounces either feta (crumbled), ricotta salata, Parmesan, or a mix of Parmesan and Pecorino (grated)
1. Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you’ll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
2. Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
3. Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.
Yield: Serves 4
Umm... olives are gross, so I didn't use them. Also, I bought sun-dried tomato feta and it was AWESOME! Oh, and I used whole wheat linguini... love the whole wheat. :)
1/2 medium head of cauliflower, broken into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, to taste
1 (14-ounce) can chopped tomatoes, with juice
Pinch of sugar
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt and freshly ground pepper
12 kalamata olives, pitted and cut in half lengthwise
3/4 pound spaghetti
2 ounces either feta (crumbled), ricotta salata, Parmesan, or a mix of Parmesan and Pecorino (grated)
1. Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you’ll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
2. Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
3. Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.
Yield: Serves 4
1.20.2010
tomato sauce with butter & onion
i got this recipe from smitten kitchen and she got it from someone else. the only way this sauce could be easier is if you just opened a jar. the only way it could be tastier is .... ?
just to prepare you, this is a simple and delicious tomato sauce. it's NOT the typical sweet, garlic-y and basil-y tomato sauce you might be used to, but give it a chance. the beauty is in the unadulterated simplicity. and if you don't like it, the ingredients are cheap so you won't feel too bad. ☺
28 oz can whole tomatoes (use the best quality/brand you can)
1 medium yellow onion, peeled & halved
5 TB butter
put tomatoes, onion halves and butter in a 3 qt. sauce pan. bring to a simmer (med heat), then reduce to low heat and simmer continuously for 45 minutes – or until the fat separates to the top of the sauce. stir occasionally, crushing tomatoes against the side of the pot with a wooden spoon.
serve over spaghetti or whatever pasta suits your fancy! grated parmesan totally optional – i liked it with and without.
just to prepare you, this is a simple and delicious tomato sauce. it's NOT the typical sweet, garlic-y and basil-y tomato sauce you might be used to, but give it a chance. the beauty is in the unadulterated simplicity. and if you don't like it, the ingredients are cheap so you won't feel too bad. ☺
28 oz can whole tomatoes (use the best quality/brand you can)
1 medium yellow onion, peeled & halved
5 TB butter
put tomatoes, onion halves and butter in a 3 qt. sauce pan. bring to a simmer (med heat), then reduce to low heat and simmer continuously for 45 minutes – or until the fat separates to the top of the sauce. stir occasionally, crushing tomatoes against the side of the pot with a wooden spoon.
serve over spaghetti or whatever pasta suits your fancy! grated parmesan totally optional – i liked it with and without.
8.16.2009
tomato basil pasta w/mozzarella
this is a good one for the arsenal; truly cooks in 30 minutes and super delicious.
from cook's country.
from cook's country.
3 TB olive oil
2 garlic cloves, minced
1/4 tsp red pepper flakes
1 (28 oz) can crushed tomatoes
1 (14 oz) can diced tomatoes*
5 TB chopped fresh basil
1/4 tsp sugar
1/2 + salt
1 lb fusilli or campanelle**
1/3 C grated parmesan (opt)
8 oz fresh mozzarella ***
bring water to boil in a large pot.
meanwhile, heat 2 TB oil, garlic & pepper flakes over med until fragrant but not brown. stir in crushed & diced tomatoes; bring to a simmer. cook until slightly thickened (15 min). stir in 3 TB basil, sugar, 1/2 tsp salt.
add 1 TB salt & pasta to boiling water. cook until al dente. reserve 1/4 C water (for thinning sauce if necessary). drain pasta & transfer back to pot. stir in sauce and remaining TB oil. stir in mozzarella and season with salt. sprinkle with remaining basil & parmesan.
* i've used diced tomatoes with oregano & basil which is fine.
** any short pasta will work. spiral pastas hold the sauce well; i recently used radiatelle.
*** if you find the small mozzarella balls, just cut them in half. otherwise i buy the larger 8 oz balls and cut them into 1/2" pieces. ALSO after you cut the mozzarella put it in the freezer for 10 minutes. this will prevent the cheese from getting gooey like gum when you stir it in.
5.10.2009
teriyaki chicken pasta salad
This is from my friend Rebecca Mauss. I envision this would be a real winner at all sorts of showers, potlucks, etc. The recipe makes a lot and could be altered to your taste. It's delicious!Dressing:
1 C vegetable oil
2/3 C Teriyaki sauce
2/3 C red wine vinegar
6 TB sugar
1/2 tsp salt
1/2 tsp pepper
Blend dressing ingredients together right before pouring over pasta (otherwise it will just separate and you'll have to blend again anyway).
Salad:
16 oz farfalle (bowtie) pasta, cooked al dente
1-1/2 (10 oz) bags fresh spinach
3/4 C craisins (6 oz)
3 (11 oz) cans mandarin oranges, drained
2 (8 oz) cans sliced water chestnuts, drained
1/2 C parsley, chopped
1 bunch green onions, chopped
1/3 C toasted sunflower seeds
3/4 C honey roasted peanuts (6 oz)
2 C cooked chicken, cut into small pieces
Mix dressing and cooked pasta in a medium bowl; marinate for at least 2 hours. Combine rest of ingredients in a large salad bowl, add pasta/dressing, toss to combine.
Notes: I didn't have all the spinach called for, and it was fine. The dressing was a little oily, and I don't know if the allotted amount of spinach would have helped that or not. I'm sure you could easily adjust to just 3/4 C oil.
2.24.2009
cincinnati 2- 3- or 4-way
an easy standby for those less-than-creative moments in the kitchen.
1 can of chili (your favorite)
spaghetti noodles
shredded cheddar cheese
diced onions
heat the chili. cook & drain the spaghetti noodles. serve chili on top of spaghetti, garnished with cheese and/or onions, or neither.
like i said. easy. no-brainer. hearty. surprisingly good. and obviously you'll make as much chili & pasta as you need to feed your brood.
1 can of chili (your favorite)
spaghetti noodles
shredded cheddar cheese
diced onions
heat the chili. cook & drain the spaghetti noodles. serve chili on top of spaghetti, garnished with cheese and/or onions, or neither.
like i said. easy. no-brainer. hearty. surprisingly good. and obviously you'll make as much chili & pasta as you need to feed your brood.
2.21.2009
skillet lasagna
Another good one from my favorite peeps & cookbook. Again, crazy easy and delish.
1/2 lb ground pork
1/2 lb ground beef (i use 1 lb ground turkey instead of this combo)
2 garlic cloves
1/4 tsp red pepper flakes (i use 1/2 tsp)
salt & pepper
8 curly-edge lasagna noodles, broken into 2" pieces (don't use no-boil noodles)
1 (26 oz) jar marinara sauce (use your fave)
2 C water
1/2 C mozzarella cheese, shredded
1/4 C grated parmesan cheese (i use italian cheese blend for the mozz & parm)
3/4 C whole-milk ricotta cheese
1/4 C minced fresh basil
Cook meat in skillet over high heat, breaking into pieces, until fat renders. Drain meat & return to skillet.
Stir in garlic, pepper flakes, 1/2 tsp salt & cook over med-high until fragrant.
Sprinkle broken lasagna noodles into skillet, then pour in tomato sauce and water over top. Cook & cover, stirring often. Adjust heat as needed to maintain a vigorous simmer. Cook until noodles are tender, about 20 minutes.
Off heat, stir in half of mozzarella and half of parmesan. Season with salt & pepper to taste. Dot heaping tablespoons of ricotta over noodles, then sprinkle remaining mozzarella & parmesan. Cover and let stand off heat until cheese melts, 3-5 minutes. Sprinkle with basil before serving.
1/2 lb ground pork
1/2 lb ground beef (i use 1 lb ground turkey instead of this combo)
2 garlic cloves
1/4 tsp red pepper flakes (i use 1/2 tsp)
salt & pepper
8 curly-edge lasagna noodles, broken into 2" pieces (don't use no-boil noodles)
1 (26 oz) jar marinara sauce (use your fave)
2 C water
1/2 C mozzarella cheese, shredded
1/4 C grated parmesan cheese (i use italian cheese blend for the mozz & parm)
3/4 C whole-milk ricotta cheese
1/4 C minced fresh basil
Cook meat in skillet over high heat, breaking into pieces, until fat renders. Drain meat & return to skillet.
Stir in garlic, pepper flakes, 1/2 tsp salt & cook over med-high until fragrant.
Sprinkle broken lasagna noodles into skillet, then pour in tomato sauce and water over top. Cook & cover, stirring often. Adjust heat as needed to maintain a vigorous simmer. Cook until noodles are tender, about 20 minutes.
Off heat, stir in half of mozzarella and half of parmesan. Season with salt & pepper to taste. Dot heaping tablespoons of ricotta over noodles, then sprinkle remaining mozzarella & parmesan. Cover and let stand off heat until cheese melts, 3-5 minutes. Sprinkle with basil before serving.
2.10.2009
Chinese Chicken Pasta Salad
I was recently reminded of this fabulous recipe I got from Alisa when I visited her in San Diego. I don't have a picture, and haven't made it in years, but since I dug it out I thought I'd go ahead and throw it up on the blog so you all can enjoy! :) Thanks Alisa!!!
Chinese Chicken Pasta Salad
1/4 c. sesame seed fried in 1/4 cup oil (though I've made it without the seeds before and it's still good)
12 oz. corkscrew pasta, cooked and drained
3 cups cooked, diced chicken
1/2 cup olive oil
1/3 cup soy sauce
1/3 cup rice vinegar
3 Tbl. sugar
1/2 tsp. salt
1/4 tsp. pepper
Marinate 4-8 hours or overnight.
Last minute add...
1/4 cup fresh parsley
1/2 cup green onion
8 cups spinach
Chinese Chicken Pasta Salad
1/4 c. sesame seed fried in 1/4 cup oil (though I've made it without the seeds before and it's still good)
12 oz. corkscrew pasta, cooked and drained
3 cups cooked, diced chicken
1/2 cup olive oil
1/3 cup soy sauce
1/3 cup rice vinegar
3 Tbl. sugar
1/2 tsp. salt
1/4 tsp. pepper
Marinate 4-8 hours or overnight.
Last minute add...
1/4 cup fresh parsley
1/2 cup green onion
8 cups spinach
1.10.2009
mary's "real" italian lasagna
yield: 2, 8x8 pans or 1, 9x13 pan
1 pkg Barilla lasagna noodles (regular or no-bake)
1 jar spaghetti sauce
1 recipe besciamella sauce (below)
2 zucchini or yellow squash (or combo) shredded
2 carrots peeled & shredded
6 mushrooms, shredded
1 pkg mozzarella cheese
1/2 C fresh (or packaged) parmesan cheese, reserve for top
basil for garnish
Besciamella [white] sauce
1/2 C butter
4-5 TB flour
1/2 C milk
1 pint (2 C) cream [can use all milk]
salt & pepper to taste
Heat oven to 350. Grate all veggies and cheese.
Prepare besciamella sauce: melt butter in pan and add flour to make thick past. Add milk 1/2 cup at a time until sauce reaches alfredo-like consistency. Let it boil for 1 minute (reduces the flour taste). Add salt & pepper to taste and take off stove.
In pan layer spaghetti sauce, noodles, white sauce, veggies, ham, spaghetti sauce, cheese, noodles, white sauce, veggies, etc. etc. Top layers should be noodles, red and white sauce, cheese parmesan, & basil.
Cover with lid or foil and cook for 25-30 minutes. Remove lid or foil and cook for an additional 10+ minutes until top is golden and cheese is melted.
* I used a packaged Italian cheese blend for each layer and it was great - probably 2 C total. I also used regular lasagna noodles and as long as they're surrounded in sauce they'll cook fine. I can vouch for using all milk in the white sauce, which is how I always make white sauce. You can also make the white sauce in the microwave which is less time consuming and won't burn. This is delicious!
1 pkg Barilla lasagna noodles (regular or no-bake)
1 jar spaghetti sauce
1 recipe besciamella sauce (below)
2 zucchini or yellow squash (or combo) shredded
2 carrots peeled & shredded
6 mushrooms, shredded
1 pkg mozzarella cheese
1/2 C fresh (or packaged) parmesan cheese, reserve for top
basil for garnish
Besciamella [white] sauce
1/2 C butter
4-5 TB flour
1/2 C milk
1 pint (2 C) cream [can use all milk]
salt & pepper to taste
Heat oven to 350. Grate all veggies and cheese.
Prepare besciamella sauce: melt butter in pan and add flour to make thick past. Add milk 1/2 cup at a time until sauce reaches alfredo-like consistency. Let it boil for 1 minute (reduces the flour taste). Add salt & pepper to taste and take off stove.
In pan layer spaghetti sauce, noodles, white sauce, veggies, ham, spaghetti sauce, cheese, noodles, white sauce, veggies, etc. etc. Top layers should be noodles, red and white sauce, cheese parmesan, & basil.
Cover with lid or foil and cook for 25-30 minutes. Remove lid or foil and cook for an additional 10+ minutes until top is golden and cheese is melted.
* I used a packaged Italian cheese blend for each layer and it was great - probably 2 C total. I also used regular lasagna noodles and as long as they're surrounded in sauce they'll cook fine. I can vouch for using all milk in the white sauce, which is how I always make white sauce. You can also make the white sauce in the microwave which is less time consuming and won't burn. This is delicious!
11.30.2008
Three Cheese Chicken Penne
I could KISS the person that came up with this recipe! So simple and yet SO tasty! It requires no "special" ingredients which is my favorite part. It easily made a double batch (since some of the canned ingredients only call for 1/2 a can) and I froze the other half for later.
1 1/2 cups multigrain penne pasta, uncooked
1 pkg. fress baby spinach leaves
1 lb. chicken cut up into bitesize pieces
1 tsp. dried basil leaves
1 1/2 cups (1/2 a jar) pasta sauce
1 2/3 cups (1/2 of a 796 ml can) diced tomatoes-drained
1/4 cup light cream cheese
1 cup mozzarella cheese
2 Tbs. parmesan cheese (I used an Italian cheese blend for the 2 cheeses)
HEAT oven to 375. cook pasta, adding spinach to boiling water for last 1 min.
COOK and stir chicken and basil in large skillet on medium-high heat 3 min. Add pasta sauce and tomatoes, bring to boil. Simmer 3 min. or until chicken is done. Stir in cream cheese spread
DRAIN pasta mixture; return to pan. Add chicken mixture and 1/2 cup mozzarella. Spoon into baking dish.
BAKE 20 min. Sprinkle with remaining cheese. Bake 3 min.
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