Ravioli Bake

I saw this idea on Pinterest a while ago and thought it would be a good quick dinner idea. I whipped it up on Sunday afternoon.  The original can be found at Line Up and Waiting.

1 package frozen ravioli
8 oz shredded mozzarella cheese
2 jars of your favorite pasta sauce, I used Spicy Tomato and Basil
Shredded Parmesan to taste

Preheat oven to 400.

Spray a 9x13 baking dish with cooking spray.

Spread half a jar of sauce on the bottom of the pan.

Place ravioli in one layer on the sauce.

Sprinkle with half of the Mozzarella Cheese.

Sprinkle a handful of Parmesan Cheese over the Mozzarella.

Spread the other half jar of sauce over the cheese layers.

Repeat layers and I used a full jar on the top layer.

Cover with foil and bake for 40 minutes.  Remove foil and bake for another 15 minutes.

I added a little more Parmesan cheese when I served this.  This came out really well and would work perfectly for a pot luck dinner.

Buffalo Chicken Mac and Cheese

This week's Alpha dinner is Mac and Cheese.  So the other day I was looking for some sort of different mac and cheese to make for Friday night.  I made the "Panera" version last time and it got so grainy in the crock pot on the warm setting.  It was so disappointing.

I had pinned a couple different versions of Buffalo Chicken Mac and Cheese.  I wanted to make a small batch to test it out, but none of them really stood out so I made my own up.

1/2 pound small pasta (I used pasta ruffles)
2 tbs unsalted butter
1 1/2 tbs flour
1/2 tsp salt
1/8 tsp pepper
2 tsp garlic powder
1 1/2 cups whole milk
3/4 cups of shredded sharp Cheddar Cheese
3/4 cups of shredded mild Cheddar Cheese
1/2 cup sour cream
1 large chicken breast, roasted and chopped
6 tbs Franks Red Hot sauce (not the wing sauce)
3/4 cup Panko Bread Crumbs

Preheat oven to 350.

Cook pasta to al dente according to the package instructions.

Melt butter in a large heavy sauce pan over medium heat.  Stir in the flour, salt, pepper, and garlic powder.  Cook for 2 minutes.  Whisk in the milk and cook over medium heat until thickened and bubbly.  Whisk constantly!

Reduce heat to low and stir in cheeses and sour cream until melted.  Add in the Franks Red Hot sauce and chicken.  Stir well to combine.  Taste for seasoning.  (I started with 3 tbs of Red hot and went up to 6 since we like it spicy.  I would probably use less for church).  Stir in the hot pasta.

Spray a baking dish with cooking spray.  (I can't remember what the size is, but it is a bit smaller than a 13x9 dish).  Spoon the mac and cheese into the dish.  Sprinkle the Panko on top and bake for 25 to 30 minutes.

Remove from oven and allow to cool for about 5 minutes.

This was spicy and we loved it!  When I make a full batch I think I will end up by using about 1/4 cup of Franks Red Hot so that it isn't to spicy.  I do have a small bottle to bring along just in case anyone wants to add more to their own servings.

Orzo with Roasted Chickpeas

I pinned this recipe recently and you can find the original at Garnish with a Lemon.

1½ cups dried orzo
1 15-ounce can chickpeas, drained, rinsed and patted dry
¼ cup plus 1 tablespoon olive oil, divided
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon salt
3 tablespoons freshly squeezed lemon juice
1 tsp garlic powder
3 – 4 tablespoons dried parsley
4 ounces Feta Cheese (or more to taste), crumbled
Kosher salt
Freshly ground black pepper

Prepare orzo according to package directions. Drain. Rinse with cold water if not serving immediately.

Preheat oven to 400 degrees.

Combine 1 tablespoon olive oil, cumin, chili powder, cayenne, and ¼ teaspoon salt in a medium bowl.

Add chickpeas and stir to combine. Spread coated chickpeas on a baking sheet and roast for 25-35 minutes, until they are golden and crunchy. Remove from oven and let cool.

In a large bowl, whisk together the remaining olive oil, lemon juice, garlic powder and parsley. Add the orzo and chickpeas beans and stir to combine. Season to taste with salt and pepper. Gently fold in the Feta Cheese.

Serve warm, cold or at room temperature.

 This was really good and even better this morning.

Chicken Caesar Lasagna Rolls

I have neglected my blog again and I am sorry about that.  I have made a few new things in June, but just haven't made myself sit and blog about them.  I am going to catch up today.  For the most part I have been making lots of old stand by recipes.

I found this idea on Pinterest months ago and well it just looked really interesting and I decided to make it this week.  You can find the original recipe at Mother Thyme.

First thing you want to do is make the sauce

3 tbs unsalted butter
2 tbs flour
1 1/2 cups milk
1/2 cup Caesar Dressing
Salt and pepper to taste

Melt butter in a large saucepan over medium heat. Whisk in flour until blended. Gradually whisk in milk and Caesar dressing whisking constantly until the sauce is thick. Remove from the heat and season with salt and pepper to taste and set aside.

Next cook the lasagna noodles.  I ended up using 4 whole wheat noodles and 6 white noodles.  Drain and rinse under cool water.

Preheat oven to 350 degrees.

Make the filling

1 pound shredded chicken.  I like to roast mine in the oven with salt and pepper.  Let cool then the shred them.
1/2 cup Caesar Dressing
1 egg
15 oz ricotta cheese
1 cup shredded mozzarella, divided
1/4 cup grated parmesan cheese
1 tsp dried parsley flakes
1 tsp garlic powder
Salt & pepper

In a large bowl, stir together the ricotta, egg, 1/2 cup mozzarella, parmesan, parsley, garlic powder, Caesar Dressing, salt and pepper.

 Place 1/3 cup Caesar Sauce in the bottom of a 13x9 glass baking dish.

Dry the noodles and lay them on a clean surface.  Divide and spread the filling on the noodles and carefully roll the noodles.  Place them seam side down in the baking dish.

Pour the remaining sauce over the noodles and sprinkle the rest of the mozzarella cheese over the top of the noodles.

Bake for 30 minutes until hot and bubbly. 

Serve with a large green tossed salad.

I totally forgot to take the after pictures.  We have been having some really wicked storms at dinner time.  Anyway these were really good.

Pasta Salad

One of my favorite things to make when it starts to get warm out is pasta salad.  I don't really have a recipe just a basic guideline; pasta, Italian dressing and veggies.  I love that it keeps really well and I believe it tastes better the next day. 

Last Friday my plan was to make it right after I dropped Miss V off at school.  Well she ended up with a sick tummy and stayed home from school.  Between bathroom visits and sleeping I didn't want to be banging around in the kitchen.

She started feeling better in the afternoon so I quickly made this so it would be ready by dinner time.

Cook whatever kind of pasta you have or want to use.  While it is cooking, I chopped up some peppers, cucumber and sliced up baby carrots.

Drain and rinse the pasta until it is cool.

In a large glass bowl, place the veggies and pasta.  Pour 2/3 of the dressing over the pasta, salt and pepper to taste and mix to combine.  Cover with plastic wrap and place in the fridge to cool.

Right before serving I add the last of the dressing and mix again.  I also like to add Parmesan cheese to salad before serving.  Sometimes I like to add cheese cubes and diced tomatoes, but didn't have any this time. 

My absolute favorite dressing for pasta salad is Kraft Tuscan House Italian.  It has great flavor without being overpowering.

Spinach and Chicken Cannelloni

This is another recipe that Miss V picked out of her YCA (Young Chefs Academy Binder).  This recipe does call for you to make Tomato Basil Sauce, Creamy Alfredo Sauce and Fresh Pasta.  Well I subbed jarred sauces and dried lasagna noodles.  It says 6 but the filling makes alot, so you could probably make a couple more noodles.

1 (10oz) pkg frozen chopped spinach, thawed and squeezed dry
1 1/2 pounds part skim ricotta cheese
1 pre cooked chicken breast, shredded
1 cup Romano Cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated (divided)
3 eggs
1/2 tsp salt
1/4 tsp pepper
1 tbs Italian parsley chopped
1 tsp fresh basil chopped
1 1/2 cups Tomato Basil Sauce
1 cup creamy Alfredo Sauce
1 recipe fresh pasta shaped into lasagna noodles, cooked and cut in half (or  6 dried noodles)

Preheat oven to 400 degrees.

In a large bowl, thoroughly combine spinach, ricotta, chicken, Romano Cheese, Mozzarella cheese, 1/4 cup Parmesan cheese, eggs, salt, pepper, parsley and basil.

Pour 1 1/2 cups Tomato Basil Sauce evenly in a 13x9 baking dish.  Evenly spoon about 1/3 cup chicken spinach mixture filling in the center of each lasagna noodle half.  Fold ends over the filling overlapping the ends a small amount to form a filled tube.  Place seam side down in prepared baking dish.  Repeat making 12.

Top each with a dollop of Alfredo sauce.  Evenly sprinkle with remaining Parmesan.  Bake covered with foil for 20 minutes.  Uncover and bake 10 more minutes until bubbly.  Makes 6 servings.

Shells and Cheese with Bacon

This is one of the recipes Miss V picked out from her YCA (Young Chefs Academy binder).  She was busy doing homework so I made it.

1/2 pound small dried pasta shells (used medium size)
1/4 pound thick cut bacon, cut into lardons
1/4 medium onion, medium diced
3 tablespoons all-purpose flour
2 cups whole milk
1 teaspoons fresh dijon mustard
dash cayenne, or to taste
pinch nutmeg
2 cups grated extra-sharp white cheddar cheese
1 1/2 cups grated gruyere cheese (subbed Swiss)
2 tbs chopped fresh parsley
1 1/2 teaspoons chopped fresh tarragon (skipped)
1 1/4 cups fresh bread crumbs (used Panko)
2 tablespoons melted butter
Salt and Pepper to taste

Bring a large pot of salted water to a boil. Cook shells until al dente and drain.

Preheat oven to 375°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.

Heat a heavy large saucepot over medium heat. Add bacon and saute until golden brown. Add onions to pan and cook until onions are tender, about 5 minutes. Add flour and cook, stirring constantly for about 2 minutes. Whisk in milk gradually and bring to a boil. Simmer sauce, whisking occasionally, until thickened, about 2 minutes. Add mustard, cayenne, and nutmeg and whisk in 3 cups cheddar and 2 cups gruyere. When cheese is melted season with salt and pepper.

In a large bowl stir together shells, herbs and sauce and adjust seasoning, if necessary. Transfer to prepared dish. In a medium bowl stir together bread crumbs, melted butter and remaining 1 cup cheddar and 1 cup gruyere; season with salt and pepper.

Sprinkle cheese breadcrumb mixture evenly over pasta. Bake until golden brown and bubbly, about 30 minutes.

Turn oven on broil during last 3 minutes of cooking, if desired, to achieve a deep golden brown color on breadcrumbs. Allow to sit for 5 minutes and serve.

Makes 4, 1 cup servings. Recipe courtesy of Rocco DiSpirito

I served this with a tossed salad.  It was really good, but very rich.

Bacon Cheeseburger Pasta

When I spotted this recipe in my Taste of Home Ground Beef Magazine, I knew that I would have to make it.  In theory it sounds so yummy.  Well after making last night it did not live up to the hype in my head. 

8 ounces uncooked penne pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
Barbecue sauce and prepared mustard, optional

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside.

In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, beef and bacon; heat through.

Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired. Yield: 4-6 servings.

First I subbed Rigatoni for the penne because that is what I had in the pantry. 

Next....the bacon. I have stainless pans and bacon just does not cook well in them.  I should have went with my gut instict and just cooked the bacon in the oven on a broiler pan like I normally do.  So my bacon was still pretty fatty which I do NOT like....

Then there was the canned tomato soup.  I am not a fan of tomato soup never mind canned tomato soup.  It really did not help this taste very well.  I think it would have tasted better with just a can of plain tomato sauce.

Would I make this again?  I am really not sure.  If I do it will be with some minor changes.

Panera Macaroni & Cheese

Miss V love Panera's Macaroni & Cheese and I was determined to find a copy cat recipe.  Well all of the recipes I found all talked about microwaving the roux.  That just seemed weird to me, doesn't that seem weird to you??

Anyway about two weeks ago I found a recipe from the Panera website.  You can check it out HERE along with the Chef's story. 

1 (16-ounce) package of medium shell pasta
¼ cup butter
½ cup all-purpose flour
2½ cups milk (I used whole)
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce (I used Frank's)

Prepare pasta according to package directions.

Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.

Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.

Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.

Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).


Makes 4 to 6 servings.

Would I make this again?  YOU BET!!!!

Fettuccine Alfredo My Way

Miss V picked this out of her Emeril's There's a chef in my family cookbook.

Oh it came out so rich and creamy.  It is a good thing that we don't eat like this all the time.

1 pound fettuccine
1 tbs plus 1 tsp salt
2 tbs unsalted butter
1 tbs olive oil
1/4 cup diced ham
1/2 cup finely chopped yellow onion
1 tbs minced garlic
2 cups heavy cream
1/2 cup green peas defrosted
1/2 tsp freshly ground black pepper
1 cup grated Parmesan cheese

Bring a large pot of water to a boil.

Add the pasta and tbs of the salt.  Return to a boil and cook the pasta until al dente, stirring occasionally to prevent the noodles from sticking, about 10 to 12 minutes.

Meanwhile, melt the butter and heat the oil in a large skillet over medium heat.

Add the ham and cooking stirring for 1 minute.

Add the onion and cook, stirring for 2 minutes.

Add the garlic, and cook stirring for 30 seconds.

Add the heavy cream and bring to a boil.  Cook until the volume is reduced by half, about 5 minutes.  Add the peas 1 tsp salt and the pepper.  Stir well.

Using oven mitts or pot holders, drain the pasta in a colander set in the sink and place the pasta in a large bowl.

Pour the sauce over the pasta,  Add the cheese and toss to coat.

Serve immediately.

Pasta Fagioli Soup

Time to use it!  In the fridge I had some things that needed to be used up and same with the pantry and I came up with this for dinner last night.

1/4 pound hot Italian sausage links (removed from casing and crumbled)
1/4 pound mild Italian sausage links (removed from casing and crumbled)
1 small onion chopped
Drizzle of olive oil
2 cloves of garlic minced
4 cups chicken stock
1 can (14 1/2 oz) Great Northern Beans, drained and rinsed
1 can (14 1/2 oz) diced tomatoes, not drained
2 cups water
3/4 cups uncooked elbow macaroni (I used a mix of white and whole wheat elbows)
salt and pepper to taste
1 to 2 large handfuls of spinach leaves
grated Parmesan or Asigao cheese

In a dutch oven, cook the sausage over medium heat until no longer pink.  Drain and set aside.  In the same dutch oven saute the onion in the olive oil until the onion is tender and translucent add the garlic and cook for about one minute more.  Be careful not to burn the garlic.

Add the cooked sausage, stock, beans, tomatoes, water, pasta, salt and pepper.  Bring to a boil.  Cook for 8-10 minutes stirring frequently so the pasta does not stick to the bottom of the pot.

Reduce heat to low and stir in the spinach leaves and let cook down for 5 -8 minutes or until the spinach is wilted.

Garnish with the shredded cheese and serve with nice crusty bread.

Spinach Lasagna Roll Ups

I made these for dinner last night.  I served them with garlic bread and salad.

12 uncooked lasagna noodles, can be any kind or flavor
2 cups Sargento Six Cheese Italian Blend
1 (15 ounce) container ricotta cheese
1 large egg, room temp
1/2 tbs garlic powder
1/2 tbs onion powder
1/2 tbs dried basil leaves
1/2 tbs dried oregano
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 cup grated Parmesan cheese
2 cups shredded mozzarella
1 (28 ounce) jar pasta sauce

Preheat oven to 350.

In a large pot of salted water, cook the lasagna noodles for approx 9 minutes.  You do want them a bit underdone.  Rinse and dry the noodles on paper towels.

In a large mixing bowl, combine shredded Italian blend cheese, ricotta, egg, seasonings, spinach and the Parmesan cheese.

In a large baking dish (I don't know what size mine is, but it is a bit bigger than a 9x13 pan), pour a thin layer of your spaghetti sauce in the bottom.

On a cutting board or mat, lay out a noodle and place a large spoonful (I use a large soup spoon) of the filling and spread it to within a quarter inch of the ends.  Roll the noodle up and place seam side down on the sauce.  Continue with the remaining 11 noodles. 

I like to have three rows of four roll ups.

Sprinkle the tops of the rolls with 1 cup of mozzarella cheese.

Gently pour on the rest of the spaghetti sauce.

Sprinkle with the remaining 1 cup of mozzarella cheese.

Cover with aluminum foil and bake for 30 minutes.

Uncover and bake for another 15 minutes or so until the cheese on top is bubbly.

Bow Ties with Ham and Asparagus

This recipe came from the Pillsbury Pot Pies & Casserole magazine that I picked up earlier this week.

3 cups uncooked bow-tie (farfalle) pasta (6 oz)
1 jar (16 oz) Alfredo pasta sauce
10 medium asparagus spears, cut into 1-inch pieces (about 1 cup)
1/2 cup sun-dried tomatoes in oil and herbs, drained, chopped
1 cup diced (1/4 to 1/2 inch) cooked ham
1 cup shredded Havarti cheese (4 oz) (I used Swiss)

Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.

Meanwhile, in 3-quart saucepan, heat Alfredo sauce over medium heat, stirring frequently, until hot. Gently stir in cooked pasta, asparagus, tomatoes and ham. Stir in 1/2 cup of the cheese. Pour into casserole.

Cover; bake 35 to 45 minutes or until bubbly. Top with remaining cheese.

It was pretty good, but I think I would have chopped the sun dried tomatoes into smaller pieces and under cooked the pasta a little.

Giada's Lasagna Rolls

I wanted to make something a little different than regular lasagna yesterday.  I looked high and low online and found a recipe from Giada for her lasagna rolls.  I had most of the stuff already in the pantry.  I ran into Sweetbay and picked up the last few ingredients and made a dozen lasagna rolls.

Sauce:


2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg


Lasagna:

1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles (I used whole wheat noodles)
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

 

Here are mine all rolled up.

All set and ready for the oven!

All done and ready to eat with a couple small slices of Herb Bread.

From the side you can see all the yummy goodness!!

Roasted Pepper Pasta Salad

When I saw this on the cover of Food Network Magazine, I knew I had to try it.

I made it a little while ago and it is chilling in the fridge. I took a quick taste and it is yummy. I cannot wait for dinner. I grilling up a couple chicken breasts to go with it.

Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, stemmed and seeded (I used a red and orange)
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini (small mozzarella balls) I couldn't find any so I used a block of fresh mozzarella and cut it into cubes.
1 bunch fresh basil, leaves torn
Freshly ground pepper

Directions

Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water.

Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes.

Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop.

Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.

Per serving: Calories 731; Fat 37 g (Saturated 11 g); Cholesterol 41 mg; Sodium 845 mg; Carbohydrate 73 g; Fiber 6 g; Protein 26 g

Emerils Pasta Primavera

Anyone who knows me, knows that I love Emeril! It was a huge honor to meet him and have him sign one of my cookbooks. (I even dressed up as him for Halloween years ago and had Victoria in a pig costume so she could be Pork Fat) Anyway I am going to make his Pasta Primavera from his new cookbook 20-40-60.



1 pound rotini or penne pasta
5 tbs butter
2 cups chopped red onion
1 cup chopped red bell pepper
2 tsp salt, plus more for the pasta water
1 tsp freshly ground black pepper
1 1/2 tbs minced garlic
1 pound zucchini or yellow squash halved lengthwise and cut crosswise into 1/2 inch moon pieces (about 4 cups)
2 cups frozen mixed peas and carrots
1 cup diced canned tomatoes with juices
1/2 cup finely grated Parmesan-Reggiano cheese plus more for serving
1/2 cup thinly sliced basil (optional)
1/3 cup extra virgin olive oil


Bring a large pot of salted water to boil. Add he rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water and set aside.


While the pasta is cooking, met the butter in a 14 inch saute pan over medium high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 tsp salt, black pepper and garlic and cook for 1 minute longer. Add the squash and continue to cook stirring as needed, for 2 minutes. Add the peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring for 2 minutes.


Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined,1 to 2 minutes.


Remove from the heat and fold in the the cheese and basil if desired. Then drizzle with the olive oil. Garnish with more cheese, if desired. Serve hot.

Quick Pasta Salad

Jimmy requested a carbo load night because he has a big meet tomorrow. I just didn't feel like making spaghetti and sauce. It is to nice out to be cooking inside. So I tossed out the idea of a pasta salad and he said sure!

I don't have a "written" recipe for pasta salad, I just kind of toss together what I have. The "dressing" must be Kraft's Tuscan House Italian though.

So what do I put in my pasta salad? Usually it is wheat pasta, but Jimmy wanted white pasta this time.

1 to 2 pounds shaped pasta (cooked, drained and rinsed until cool), this time it is rotini

1 red bell pepper, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 English cucumber, diced

1 or 2 tomatoes, chopped

2 or 3 stalks of celery chopped

3 carrots, peeled and cut in half then sliced

Enough Italian dressing to make moist.

Sometimes, I will add some shredded cheddar or mozzarella too.

Put everything in a big bowl and mix gently. Add a little cracked black pepper and refrigerate for 2 to 4 hours.

Inside Out Spaghetti Pie

This is dinner tonight, it is from the Better Homes and Garden Ultimate Casserole magazine.

1 (5oz) can evaporated milk
1/2 cup dry bread crumbs
1 small onion, chopped (1/3 cup)
1 tsp salt
1 tsp dried Italian seasoning, crushed
1/4 tsp black pepper
1 pound lean ground beef
4 oz dried spaghetti
1 tbs butter
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1 (8 oz) can pizza sauce
1 cup shredded Mozzarella cheese

Preheat oven to 350. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees). Carefully tilt dish and drain off the fat into a heatproof container.

Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.

Spread half of the pizza sauce over the meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Place the spaghetti mixture on top of that layer. Top with remaining pizza sauce and the remaining 1/2 cup of mozzarella cheese.

Bake, uncovered, about 20 minutes or until heated through. If necessary, cover edges of meat mixture with foil to prevent overbrowning. Let stand 15 minutes before serving. Makes 6 servings.

Italian Chicken Bracciole

Italian Chicken Bracciole is what I made for dinner, sorry no picture :o( I found the recipe in the Betty Crocker, Best Loved Casserole magazine.

4 slices of bacon, chopped
1/2 cup chopped onion
1 clove of garlic, chopped
1/4 cup Italian style bread crumbs
1/4 cup grated Parmesan Cheese
2 tbs chopped fresh rosemary leaves
1 egg
6 boneless skinless chicken thighs
1 tbs olive oil
1 tbs butter
1 14.5 oz can diced tomatoes with Italian herbs, undrained
3 tbs tomato paste

Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray. In 12-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Reduce heat to low; add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until soft. Remove from heat; stir in bread crumbs. Stir in cheese, rosemary and egg; mix well.

Unfold chicken thighs so inside faces up. Spoon stuffing over thighs, about 2 tablespoons each. Fold over, and secure with toothpicks. In same skillet, heat olive oil and butter. Cook thighs in skillet 2 minutes per side, until brown. Place in baking dish. In medium bowl, mix diced tomatoes and tomato paste. Pour over chicken.

Cover with foil. Bake 1 hour to 1 hour 15 minutes or until thermometer inserted in center of chicken stuffing reads 165°F. Serve over cooked spaghetti if desired.


Tips
To complete the meal, serve with hot cooked pasta. (I used mini bow ties)

Sausage Stuffed Manicotti

I made this for dinner, the recipe comes from a Better Homes and Garden, Ultimate Casseroles magazine.

12 dried manicotti pasta
1 pound Italian sausage
1 (15 oz) carton ricotta cheese
1 cup finely shredded Parmesan cheese (4oz)
2 tsp dried basil, crushed
3 cups marinara sauce
1 1/2 cups shredded mozzarella cheese

Preheat oven to 350. Cook pasta according to package directions; drain. Place pasta in a single layer on a sheet of greased foil.

Meanwhile in a large skillet, cook sausage over medium high heat until brown. Drain off fat. In a medium bowl, combine ricotta, Parmesan, and basil. Stir in cooked sausage. Using a small spoon, fill pasta with sausage mixture. I used a disposable piping bag and cut the tip off. Arrange filled pasta in an ungreased 3 quart baking dish. Pour marinara sauce over pasta. Sprinkle with mozzarella cheese.

Bake, covered for 20 minutes. Bake uncovered, about 10 minutes more or until mixture is heated through and cheese is melted.

Makes 6 servings.