Pasta
I’ll be honest when I saw this recipe, I was a bit skeptical but because it was so easy and a one pot dish I felt the need to give it a try! I’m so glad I did, it truly was a dump and go type of dinner. Throw it in, let it go and dinner is done! Simple and delicious!
INGREDIENTS
Non stock cooking spray
3/4 of a box of Mezzo rigatoni pasta
1 28 ounce can diced tomatoes
2 cups low sodium chicken broth
1 small sweet onion, diced
4 cloves of garlic, minced
1 teaspoon dried oregano
6 large basil leaves, torn
Salt to taste
1/8 teaspoon red pepper flakes
Fresh baby spinach, I used two big handfuls
Parmesan cheese to garnish
DIRECTIONS
Coat dutch oven pot with non-stick spray. Place the first nine ingredients (everything but the spinach and parmesan) in the pot in the order listed, cover and bring to a boil over medium high heat,about ten minutes. Reduce heat to medium low and cook covered for another 8 minutes or until pasta is al dante. Stir about half way through.
Remove from heat and stir in the spinach until wilted and sprinkle with Parmesan cheese.
Serve warm.
Enjoy!
This recipe can be found at www.bellyfull.net
This would be another great dish to serve for holiday get togethers. This makes two large baking dishes. You can prepare the dish ahead and pop it in the oven just before guests arrive. You can also change up the type of sausage you use, spicy, italian or even sweet sausage would all be great! Add a salad and garlic bread and youl will have some happy people!! My family really enjoyed this dish and it is already on my dinner rotation!
INGREDIENTS
12 lasagna noodles
1 pound bulk sausage
2 jars spaghetti sauce (26 ounces)
1 carton ricotta cheese (15 ounces)
2 cups shredded mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 egg
2 Tablespoons fresh minced parsley or 2 teaspoons dried
2 1/2 teaspoon fresh rosemary, minced
2 teaspoons lemon juice
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dry
1 teaspoon grated lemon peel
1 teaspoon pepper
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile in a large skillet cook sausage over medium heat or until no longer pink, drain and stir in spaghetti sauce. In a large bowl combine ricotta, one cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper and salt.
Drain noodles and spread two tablspoons of cheese mixture on each noodle, carefully roll up. Spread 2/3 cup meat sauce mixture into each of two greased 1 1x 7 baking dishes. Place roll ups seam side down on the sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and parmesan. Cover and bake 45-50 minutes or until bubbly.
Freezer option– Cover and freeze unbaked casseroles for up to 3 months . When you are ready to bake, thaw in the refrigerator overnight, remove from fridge 30 minutes before baking. Preheat oven to 350 degrees, cover and bake 50-60 minutes or until bubbly.
Serve warm.
Enjoy!
Another great recipe from Taste of Home Magazine!
This is a super simple super tasty appetizer recipe from Taste of Home Magazine! I made these when we were watching football one lazy Sunday afternoon! Kids and adults enjoyed these. Great party appetizer with just a handful of ingredients. The panko crumbs give such a great crunch and the Italian dressing bombs the flavor up just a little more! This recipe is a keeper!!
INGREDIENTS
24 refrigerated cheese ravioli
1 Tablespoon Italian salad dressing (I used Wishbone Robusto)
1 Tablespoon Italian Panko bread crumbs
1 Tablespoon grated Parmasean cheese
Marinara sauce, for serving
DIRECTIONS
Preheat oven to 400 degrees. Cook ravioli according to package directions, drain and transfer to a greased baking sheet. Brush ravioli with Italian dressing. In a small bowl combine panko and Parmesan cheese, mixing well. Sprinkle panko mixture over the ravioli and bake 12-15 minutes or until golden brown and serve with warm marinara sauce.
Enjoy!
Every now and then I will have a night I just don’t want to cook and when that happens this is the kind of recipe I make. Super simple, throw it all in a baking dish and call it done! But the big question is always, how does it taste? Although both Jim and I liked this the teenagers in my house that night LOVED IT and all of them went back for seconds! If hungry teenagers are happy I am too! It’s a win!
INGREDIENTS
1 (16 ounce) package uncooked rotini pasta
1 (25 ounce) jar of your favorite pasta sauce
3 cups of water
1 (14 ounce) package of fully cooked, mini meatballs (thawed)
1 cup sharp cheddar
1 cup Monterey Jack cheese
1 teaspoon fresh chopped basil
1 teaspoon dried oregano
DIRECTIONS
Preheat oven to 425 degrees. In a large baking dish combine uncooked pasta, pasta sauce, water and meatballs. Cover and bake for 30 minutes. Uncover and add your basil and oregano, stir well and bake uncovered for ten minutes. Remove from oven and serve warm.
Enjoy!
Because we don’t have a Panda Express locally when I want that great flavor I need to make it myself! I have seen many copy cat versions of the chow mein but I have to say this one is by far the best I have tried. It cooks in about 15 minutes!! You can certainly add some shredded cooked rotisserie chicken but I kept it as is! This would be a great warm dish to feed the kids as they are in and out at various activities!!
INGREDIENTS
2 packages of dry Yakisoba noodles cooked in the microwave (WITHOUT THE SPICE PACKETS) and drained
3 Tablepoons of oil
8 ounces of pre-packaged coleslaw mix
1 1/2 Tablspoons low sodium soy sauce
1 Tablespoon oyster sauce
DIRECTIONS
Put the oil in a pan on medium high heat. When the oil is hot, add the slaw mix and let it cook until it is slightly caramelized stirring a few times. This only takes about ten minutes. Add your cooked noodles, mixing well. Add the soy sauce and oyster sauce and mix again coating everything with the sauce. Remove from heat and serve warm.
Enjoy!
This recipe was adapted from www.dinnerthendessert.com
