Category Archives: 10. Pasta

Pasta Milan

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Pasta Milan

Makes 4 servings

 

2 cups penne pasta

1/2 cup frozen green peas

1 cup asparagus tips

2 cloves garlic, minced

4 ounces Gorgonzola cheese

4 ounces Asiago cheese

1/3 cup heavy whipping cream

Salt and pepper to taste

 

Bring a large pot of water to a boil

Add pasta, peas and asparagus to boiling water

Cook for 5-8 minutes or until pasta is al dente, drain

In a large bowl, mix cheeses with the cream and season with garlic, salt and pepper to taste

Toss pasta and vegetables with cheese mixture

Stir until the cheese has melted and the pasta is well coated with the sauce

Serve immediately

Pasta Pomodoro

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Pasta Pomodoro

Serves 4

 

1/2 (16 ounce) package angel hair pasta

2 tablespoons olive oil

3/4 cup onion, chopped

4 cloves garlic, minced

2 cups roma tomatoes, diced

3 tablespoons balsamic vinegar

1 (10.75 ounce) can low-sodium chicken broth

Crushed red pepper to taste

Black pepper to taste

2 tablespoons chopped fresh basil

1/4 cup grated Parmesan cheese

 

 

Bring a large pot of water to a boil

Add pasta and cook until al dente; drain

Pour olive oil in a large deep skillet over medium heat

Sauté onions until lightly browned

Reduce heat to medium-low and add garlic, tomatoes, vinegar and chicken broth

Simmer for about 8 minutes

Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce

Simmer for about 5 more minutes and serve topped with grated cheese

Lasagna Roll Ups

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Korbyn wasn’t to sure about these But, after helping me in the kitchen make them, he realized they looked pretty good!  He has requested we make them again real soon, together!

 

Lasagna Roll Ups

Makes 10 Rolls

 

10 lasagna noodles, cooked al dente, rinse with cold water, drain well, and lay out on paper towels to dry

1 tablespoon olive oil

1 (10 ounce) package frozen chopped broccoli or spinach

2 tablespoons thinly chopped onion

1 pint ricotta cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon each salt and pepper

2 cloves garlic, minced

1 teaspoon Adobo or other seasoning

1 egg

1 cup red sauce

21 ounces Alfredo pasta sauce

1 cup shredded mozzarella cheese

 

In a sauce pan over medium heat add oil, cook broccoli or spinach and onions until tender, stirring frequently

Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt, pepper, garlic, seasoning and egg

Preheat oven to 375 degrees

Lay out dry noodles in a single layer

Evenly spread about 2 heaping tablespoons of the cheese mixture on each noodle

Carefully roll up each noodle

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Spoon red sauce on the bottom of a baking dish and spread evenly

Arrange the rolled noodles, seam side down, in the dish

Top with Alfredo sauce

Cover loosely with greased foil and bake in preheated oven for 30 minutes

Top with mozzarella cheese and bake another 10-15 minutes, uncovered until hot and bubbly and the cheese is melted

 

You can also add sautéed chicken, red peppers, onion, mushrooms, or chopped carrots

Tomato Vodka Sauce

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I made this sauce recently and served it over Gnocchi.  It was really good and I will be making it again.

 

Tomato Vodka Sauce

 

1 tablespoon butter

1 tablespoon olive oil

1 cup onion, chopped

3 cloves minced garlic

1 (28 ounce) can diced tomatoes

3/4 cup heavy whipping cream

1/2 cup vodka

1 teaspoon basil

1 teaspoon oregano

2 teaspoons sugar

Crushed red pepper flakes, to taste

Salt and pepper, to taste

1 pound pasta cooked to al dente

Parmesan cheese

 

In a large skillet over medium heat, melt better with oil

Add onion and sauté for 5-8 minutes or until transparent

Add garlic and tomatoes, cook for 25 minutes or until almost no liquid remains in skillet; stir frequently

Increase heat and add cream, basil, oregano, sugar and red pepper flakes

Boil for 2 minutes or until thickened to sauce consistency

Season to taste with vodka, red pepper flakes, salt and pepper

Bring sauce to a simmer and pour over pasta; toss to coat

Sprinkle with Parmesan cheese; serve

Broccoli with Rigatoni

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I had some fresh broccoli to use up and worked it into this recipe.  This was very good warm or cold as leftovers the next day.

 

Broccoli with Rigatoni

Serves 4

 

2 tablespoons olive oil

2 tablespoons butter

2 cloves garlic, minced

1/2 pound fresh broccoli florets

3/4 cup vegetable broth

2 tablespoons chopped fresh basil

1/2 pound (1/2 box) rigatoni pasta

1/2 teaspoon each Italian Seasoning, Onion Powder, Garlic Powder

Salt and Pepper to taste

1/2 cup grated Parmesan cheese

 

Cook pasta according to package directions. Drain.

In large skillet heat oil and butter

Sautee broccoli with Italian seasoning, onion powder, garlic powder, salt and pepper about 2-3 minutes

Add garlic and broth

Cover and simmer until broccoli is tender

Toss the broccoli mixture with the basil and cooked pasta

Remove from heat

Mix in grated Parmesan cheese and serve

Butternut Squash Stuffed Shells with Cream Sauce

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I had some shells to use up and the rest of the ingredients in the house.  Makes a good veggie dish when you are cooking light.

 

Butternut Squash Stuffed Shells with Cream Sauce

Serves 4

 

2 cups cooked, mashed butternut squash

Large pasta shells, I used about 16

2 teaspoon maple syrup

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

3 tablespoons unsalted butter

1 cup heavy cream

1 teaspoon garlic powder

1 teaspoon dried sage or 6 to 8 fresh leaves

1 teaspoon dried rosemary or 1 sprig fresh rosemary

3/4 cup grated parmesan, divided

Fresh sage (for topping)

 

Cook pasta shells according to al dente directions

Mix mashed squash with maple syrup, salt, and nutmeg until thoroughly incorporated

Melt butter in a medium sized pot over medium low heat

Pour in heavy cream, garlic, sage, and rosemary

Reduce heat and continue to cook the sauce without boiling the cream until the cream has thickened slightly, 3 to 4 minutes

Gradually stir in 1/2 cup of parmesan and keep stirring until the cheese is completely melted

Pour 1/4 of the sauce in the bottom of a medium baking dish

Preheat oven to 400˚

Spoon about 2 tablespoons of butternut filling into each pasta shell

Place stuffed pasta shell in the dish and repeat until pasta shells are filled

Pour remaining sauce over the shells and sprinkle with remaining 1/4 cup of parmesan

Return stuffed shells in the oven and bake until sauce starts to bubble and slightly brown, about 10 to 15 minutes

Serve with a sprinkle of fresh sage

 

A beautiful main dish for the vegetarians that also works as a seasonal holiday side, these shells can be prepped in advance making day-of cooking easier.

 

Cheesy Tortellini Bake

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Comfort Food!  This was so easy to put together.  I served it with a Caesar Salad and Garlic Bread.

 

Cheesy Tortellini Bake

Serves 4

 

1 (19 ounce) packages cheese tortellini

1 cup marinara sauce

1 cup Alfredo sauce

1/2 teaspoon dried Italian seasoning

1/2 cup shredded Mozzarella cheese

2 tablespoons freshly grated Parmesan cheese

 

Bring a large pot of water to a boil

Add pasta and cook according to package directions; drain

Generously butter or grease a 9×13 inch baking dish

Preheat oven to 350 degrees

Bring marinara and Alfredo sauces along with Italian seasoning to a simmer over medium-high heat

Reduce heat to medium-low, and simmer for 10 minutes

Stir cooked tortellini into sauce, and then pour into prepared baking dish

Cover with foil and bake 20 minutes

Remove from oven and stir pasta

Sprinkle with Mozzarella cheese and Parmesan cheese

Return to oven and bake another 10 minutes, uncovered