Tag Archives: pasta

Three-Cheese Chicken Penne Pasta Bake Casserole


Serves 6

Ingredients

1-1/2 cups penne pasta, uncooked
1 tablespoon olive oil
3 boneless, skinless chicken breasts, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1-1/2 cups tomato sauce
1 cup canned diced tomatoes, juices drained
1/4 cup cream cheese, softened
4 cups fresh baby spinach
1 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated

Directions

Preheat oven to 375 degrees F and grease a 9-by-13 casserole dish.

Cook pasta according to package directions.

While the pasta is cooking, heat a large non-stick skillet over medium heat. When hot, add the olive oil and allow it to heat up as well.

Add chicken pieces, salt, pepper and dried basil to the skillet. Cook, stirring regularly, for about 5 to 7 minutes, or until chicken is no longer pink.

When chicken is done cooking, add tomatoes and tomato sauce. Bring to a boil and lower heat, simmering for 3 minutes.

Add cream cheese and stir, cooking just until melted.

Drain the cooked pasta and add to the chicken and tomato sauce mixture. Add spinach and continue turning and stirring into the sauce just until the spinach wilts.

Stir in the mozzarella cheese and cook until melted.

Pour the entire mixture into the casserole dish. Sprinkle Parmesan cheese on top.

Place in the preheated oven and bake for 30 minutes, until the entire casserole is heated through and bubbling along the sides.
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Butternut Squash, Ricotta & Spinach Stuffed Shells

Ingredients

1 (12-ounce) package jumbo pasta shells (about 24 shells total)
2 cups of ricotta
1/3 cup Parmesan cheese, plus more for garnish
1 fresh smashed garlic clove
1/4 cup frozen chopped spinach ( squeezed and drained)
1 egg
salt, pepper
roasted squash, around 2 cups
and grated lemon peel
1 stick of butter
10 sage leaves
fresh lemon juice

Directions

Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.

Cook your jumbo pasta shells according to directions.

In a bowl add aprox, 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach (squeezed and drained) 1 egg, salt, pepper, your cooled down roasted squash, around 2 cups, and grated lemon peel.

The lemon peel was key to this dish and added a nice bright flavor.

Stuff the shells with the mixture and place in a buttered baking dish.

Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.

Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.

Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.
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Garlic and Herb Mushroom Spaghetti


Servings 4 to 6

Ingredients

1 pound spaghetti
6 tablespoons butter, divided
3 garlic cloves, minced
1 pound mushrooms (such as button or cremini), sliced
3 tablespoons flour
1 tablespoon chopped fresh thyme
2 cups whole milk
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped flat-leaf parsley

Directions

Cook the pasta according to the package directions, reserving 1 cup of the cooking water before draining.

In a large skillet over medium-high heat, melt 3 tablespoons of the butter.

Add the garlic and mushrooms and cook, stirring frequently, until the mushrooms are softened and golden brown, about 8 minutes. Remove the mushrooms from the pan.

Add the remaining 3 tablespoons of butter to the pan and melt again over medium-high heat.

Put in the flour and thyme and cook, whisking constantly, until the flour turns very light golden brown, about 4 minutes.

Whisking continuously, add the milk in a slow stream and simmer for about 2 minutes, until the sauce thickens. Season with salt and pepper to taste.

Add the cooked pasta to the sauce along with the mushrooms and olive oil. Mix well and heat through, adding the reserved pasta cooking water, a little at a time, if necessary to achieve the right sauce consistency.

Serve hot, garnished with Parmesan cheese and chopped parsley.
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Cheesy Ham and Broccoli Pasta Bake


Serves 6

Ingredients

3 cups penne pasta, uncooked
4 cups broccoli florets
3 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups Swiss cheese, grated
2 cups ham, diced

Directions

Preheat oven to 350 degrees F and grease a 9-by-13 casserole dish.

Cook the pasta in a large pot according to package directions. Add the broccoli florets during the last two minutes of cooking, and drain, returning the pasta and the broccoli to the empty pot.

In a medium-sized saucepan set over medium heat, melt the butter. When the butter has melted, add the flour and whisk with the butter to incorporate. Let cook for 2 minutes.

Slowly add the milk to the flour and butter mixture, whisking to avoid lumps. Once all the milk has been added, let the mixture cook for another 10 minutes to thicken slightly.

Add the Swiss cheese slowly, stirring as you do so.

Pour the cheese sauce over the pasta and broccoli in the large pot and add the ham. Stir to combine and pour into the casserole dish.

Place the casserole into the oven and bake for about 30 minutes, until it’s hot and bubbling throughout.
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Monterey Jack Spaghetti

Ingredients

8 oz. of spaghetti, broken into 2 inch pieces
2 eggs
2 cups of sour cream
1/2 cup grated Parmesan cheese
1/2 tsp of garlic powder
4 cups of shredded Monterey Jack cheese
2 pks ( 10 oz ) frozen, chopped spinach, thawed & drained
1 lg can of Durkee French fried onion rings, divided

Directions

Cook spaghetti to pkg directions.

In a medium bowl, beat eggs, add sour cream, Parmesan cheese & garlic powder.

Drain spaghetti & add to egg mixture w/cheese, spinach & 1/2 the onions.

Put in greased 2 qt. casserole & bake at 350 degrees for 45 mins, covered.

Last 5 minutes, add the remaining onions.
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Spinach Artichoke Lasagna

This healthy vegetarian spinach lasagna includes lots of fresh spinach, jarred artichokes and the simplest homemade tomato sauce. This lasagna tastes even better the next day! Recipe yields one 9-inch square lasagna, which is enough for 8 or more servings.

Ingredients

Tomato sauce (or substitute 2 cups prepared marinara sauce)

1 can (28 ounces) diced tomatoes
1/4 cup roughly chopped fresh basil
2 tablespoons olive oil
2 garlic cloves, pressed or minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

Spinach artichoke mixture

2 cups (16 ounces) low fat cottage cheese
2 tablespoons olive oil
1 cup chopped red onion (about 1 smallish red onion)
1/4 teaspoon salt
4 cloves garlic, pressed or minced
1 cup jarred or defrosted frozen artichokes, drained (simply omit for a classic spinach lasagna), quartered if necessary
12 ounces baby spinach, preferably organic
Freshly ground black pepper, to taste

Remaining lasagna ingredients

9 DeLallo organic whole-wheat no-boil lasagna noodles
2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
Garnish: sprinkling of additional chopped fresh basil

Instructions

Preheat oven to 425 degrees Fahrenheit. To prepare the tomato sauce, first pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt and pepper flakes. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have about 2 cups sauce).

Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.

Warm 2 tablespoons olive oil a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and 1/4 teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Add the artichoke to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking for about 12 minutes, stirring frequently, until the spinach has dramatically reduce in volume and very little moisture remains in the bottom of the pan.

Transfer the spinach artichoke mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not puréed), about 12 to 15 times. Transfer the mixture to the bowl of whipped cottage cheese. Top with remaining cottage cheese and mix well. Season to taste with salt and pepper. Now it’s lasagna assembly time.

Spread 1/2 cup tomato sauce evenly over the bottom of an 8-by-8 or 9-by-9 inch square baker. Layer three lasagna noodles on top, overlapping their edges as necessary. Spread half of the spinach mixture evenly over the noodles. Top with 1/2 cup tomato sauce, then sprinkle 1/2 cup shredded cheese on top.

Top with three more noodles, followed by the remaining spinach mixture. Sprinkle 1/2 cup shredded cheese on top. (We’re skipping the tomato sauce in this layer.) Top with three more noodles, then spread the remaining tomato sauce over the top so the noodles are evenly covered. Sprinkle evenly with 1 cup shredded cheese.

Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but don’t let the foil touch the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees and continue cooking for about 12 more minutes, until the top is turning spotty brown. Remove from oven and let the lasagna cool for 15 minutes before sprinkling with chopped basil and slicing.
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Pizza Pasta Salad


10 servings, 1 cup each

Ingredients

3 cups penne pasta, cooked, rinsed
4 tomatoes, chopped
12 slices Hard Salami, chopped
1 cup Finely Shredded Italian Five Cheese Blend
1/2 cup sliced fresh basil
1/2 cup Grated Parmesan Cheese
1/2 cup Tuscan House Italian Dressing

Instructions

Combine ingredients. Refrigerate 1 hour.
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