Category Archives: 10. Pasta

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

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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

Creamy Garlic Pasta

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We had a real busy day and dinner time came up quick!  This pasta dish was so good I was asked to make it again soon.  Korbyn even had 2 plates of it.

I served it with a side of garlic bread, but maybe next time I will add some chicken and vegetables.

 

Creamy Garlic Pasta

Serves 4

 

2 teaspoons olive oil

4 garlic cloves, minced

2 tablespoons butter

4 1/2 cups chicken broth or more as needed

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1 pound Rigatoni or pasta of your choice

1 cup grated Parmesan cheese

3/4 cup heavy cream

Dried parsley, optional

 

Heat olive in a medium pan over medium heat

Add garlic and stir until fragrant, 1 to 2 minutes

Add butter and stir constantly until melted

Pour in chicken broth; add pepper and salt

Bring to a boil

Add rigatoni and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes

Add more chicken broth if pasta starts to stick to the pan

Stir Parmesan cheese and cream into the pasta, mix thoroughly

Garnish with dried parsley and serve immediately

 

Slow Cooker Spaghetti Sauce

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This sauce had so much flavor.  It smelled amazing and we couldn’t wait for dinner!  I froze the leftover sauce and will be using it on Lasagna that I have planned for this month.

 

Slow Cooker Spaghetti Sauce

8 servings

 

1 (28 ounce) can crushed tomatoes

1 (8 ounce) can tomato sauce

1 (28 ounce) cans stewed tomatoes, drained but reserve liquid for later

1/2 cup red wine

1/2 cup sliced green olives

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon paprika

1 teaspoon chopped fresh parsley

1/2 teaspoon ground white pepper

1/4 teaspoon cayenne pepper

 

1 1/2 tablespoons olive oil

1/2 cup finely chopped sweet onion

2 cloves garlic, crushed and chopped

1/3 cup sliced fresh mushrooms

1 tablespoon brown sugar

1/2 cup red wine

 

Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1/2 cup of red wine, green olives, basil, oregano, paprika, parsley, white and cayenne pepper in a slow cooker.

Set the cooker to Low.

Place 1 1/2 tablespoons of olive oil in a skillet over medium heat

Saute sweet onion until the onion just begins to soften, about 2 minutes

Stir in garlic and cook the mixture for 3 more minutes before mixing in mushrooms

Reduce heat, and stir in the brown sugar, and mix to dissolve

Pour 1/2 cup of red wine into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine

Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 6-8 minutes

Pour the mixture into the slow cooker

Cook on Low for 8 hours to overnight

Add more red wine or reserved tomato juice if needed to prevent the sauce from getting too thick and burning on the bottom

 

* I sautéed some meatballs and added them when there was about an hour left to cook

* After 7 hours cooking, if the consistency is too soupy to serve over pasta, add one 6-oz can of tomato paste which should bring it to the right consistency