Versatile Lasagna

I've been making variations of this recipe for a few years.  I like to add LOTS of veggies to it.

1 lb ground beef or turkey
1 onion, diced
4 cups pasta sauce (I sub part of this for shredded carrots, shredded zucchini, chopped spinach/kale, diced tomatoes, diced mushrooms, etc.)
16 oz ricotta cheese
1 egg
1/4 cup parmesan cheese
salt, pepper, onion powder, and garlic powder, to taste
2 cups mozzarella cheese- I usually get by with less than this
6 lasagna noodles

In a soup pot, brown meat, add diced onion.  Add sauce and veggies.
In a bowl, whisk ricotta, egg, and parmesan.  Season ricotta mixture with salt, pepper, onion powder, and garlic powder, as desired.

In a 9x13 dish, cover bottom with sauce.  Top with 3 noodles, ricotta mixture, and mozzarella.  Cover with sauce, noodles, ricotta mixture, and mozzarella.  Top with sauce.  Cover tightly with foil and refrigerate or freeze until ready to cook.

When ready to cook...
Bake at 375º for 45 minutes COVERED, then remove foil and bake an additional 10-15 minutes uncovered.  VERY IMPORTANT: let stand for at least 10 minutes before serving!

If you are baking the casserole frozen, add an additional 15 minutes to covered baking time and 10 minutes to uncovered baking time.

Pesto Pasta Salad with Peas

Recipe from Publix.

8 oz orzo or other pasta

1/2 pesto

1/2 cup frozen peas

1 medium tomato

leftover baked salmon

shredded Parmesan cheese

Cook pasta. Combine cooked pasta and pesto. Stir in peas, tomoato, and salmon. Top with cheese.

Eggplant penne pasta

original recipe here

2 small eggplants
dash salt
16 oz. whole wheat penne pasta
1-2 tsp olive oil
Pepper
Bunch of parsley, basil leaves and rosemary leaves
2-3 garlic cloves
1 cup crushed tomatoes
1/2 – 3/4 cup mozzarella cheese

Cube eggplant, place in colander with salt and allow to sit while you prepare the pasta. Boil pasta according to package directions. Saute garlic, herbs, and eggplant in olive oil. Add tomato and cooked pasta. Top with mozzarella cheese.

Almond-basil pesto

I had a bounty of basil that I wanted to use while it is at its peak, so I made a big batch of pesto based on this recipe. I had some extra spinach, so I tossed that in there, too. I made mine cheese-free.

3 cups basil leaves

1/2 cup slivered unsalted almonds, toasted

3 cloves garlic, roughly chopped

1/2 cup olive oil

1/2 teaspoon salt

juice of 1/2 lemon

Combine ingredients in food processor, pulsing until chopped, then processed until smooth. Refrigerate for up to 3 days or freeze in an ice cube tray until just frozen, then transfer pesto cubes to a freezer bag.

Linguini with Asparagus and Pine Nuts

We made this Real Simple recipe and it turned out really well. We substituted slivered almonds for the pine nuts because we already had almonds at home. I thought it made a lot more than 4 servings, so I've cut the recipe in half below:

6 oz linguini

1/8 cup olive oil

1/8 cup pine nuts

2 garlic cloves, sliced

1 lb asparagus, trimmed and cut into 1" pieces

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup shaved Parmesan

Cook pasta according to package directions. Drain and return to pot.

Meanwhile, heat oil in medium skillet over medium heat. Add pine nuts and garlic and cook, stirring frequently, until golden, 1-2 minutes. Add asparagus and cook, tossing occasionally, until just tender, 2-3 minutes. Add asparagus to pasta along with salt and pepper. Toss to combine. Sprinkle with Parmesan just before serving.

Dressed up (store bought) ravioli

This Real Simple recipe was fast and delicious. It starts with a package of cheese ravioli- easy!

Cheese ravioli with toasted walnuts

serves 4

14-16 oz package cheese ravioli (frozen or refrigerated)

1/3 cup olive oil

1 clove garlic, sliced

1 cup walnuts, roughly chopped

2 teaspoons lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup fresh flat-leaf parsley, chopped

1/4 cup grated Parmesan

Cook the ravioli according to package directions. Drain, reserving 3 tablespoons cooking water. Heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring until the nuts are lighly toasted and fragrant, about 5 minutes. Stir in teh lemon juice, salt, pepper, parsley, and reserved cooking water. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with Parmesan.

Asparagus Garbanzo Pasta Salad

Asparagus Garbanzo Pasta Salad

recipe from Pamela

serves 10

16 oz corkscrew pasta

2 lbs fresh asparagus, cut into 2" pieces

1 can tomatoes

1/3 cup basil leaves, cut into thin strips

8 oz mozzarella cheese, cut into chunks (good if you can find the small mozzarella balls, and cut in half)

16 oz garbanzo beans, drained

1/3 cup lemon juice

1 teaspoon sugar

1/4 teaspoon pepper

4 tablespoons olive oil, divided

Cook pasta in salted water. Cook asparagus in 1 tablespoon olive oil with salt until tender-crisp. Combine pasta, asparagus, tomatoes, basil, cheese, and beans. Top with dressing: lemon juice, sugar, pepper, 3 tablespoons olive oil, 1 teaspoon salt.

Goat Cheese Pasta with Roasted Asparagus

Doug made this recipe last night and it turned out really well. We didn't have enough asparagus, so he also roasted broccoli and also added frozen peas (thawed).

Goat Cheese Pasta with Roasted Asparagus
2 bunches asparagus (2 pounds total), tough ends removed
4 tablespoons butter, cut into small pieces
12 ounces cavatappi or other short pasta
1 small log soft goat cheese (5 ounces), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish
1. Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Ham and Mushroom Pasta

This is an Everyday Food recipe and turned out great! I added a handful of frozen peas for added color... and we didn't have any ham, so we used some cooked and crumbled bacon. My only complaint is that it says 4 servings but it is really more like 6 servings.

Ham and Mushroom Pasta

12 ounces short pasta (penne, etc.)

1 large yellow onion, chopped

1 pound mushrooms, sliced

1 1/2 cup ham pieces (we used less)

2 tablespoons olive oil

grated Pecorino cheese to top (we used Parmesan)

Cook pasta in boiling salted water until al dente. Reserve 1/4 cup pasta water, drain pasta and return to pot. Meanwhile, mix onion, mushroom and oil in a large bowl and then spread onto a baking sheet. Bake for about 15 minutes at 400 or until mushrooms are browned and onion is tender. In pot, combine pasta, mushrooms, onion, ham, and 1/4 cup pasta water and mix until combined. Serve with grated cheese.

Creamy Baked Pasta

We made this versatile pasta dish for supper last night. It is another Bon Appétit recipe. There are so many variations you could do with the meat, veggies, and herbs. Its another great potluck recipe like the oven risotto.

Creamy Baked Pasta

12 oz rigatoni (we used penne)

1 1/2 cups diced ham (we only used about 2 slices... you could omit it all together for a vegetarian version)

4 plum tomatoes, chopped... we also used chopped cooked asparagus and frozen peas

1 cup crumbled feta cheese

1 cup fresh mozzarella, chopped/crumbled

1 1/2 teaspoons dried thyme

1 cup heavy cream (we used half-and-half)

Preheat oven to 375. Butter a 9x13 baking dish. Cook pasta in large pot of boiling salted water until just tender, but still firm to the bite. Drain. Place in prepared baking dish. Mix in meat, cheese, veggies, and thyme. Pour cream over top and sprinkle with salt and pepper. Cover with foil and bake 15 minutes. After 15 minutes uncover and stir, coating pasta with melted cheese. Bake uncovered another 30 minutes, stirring once in the middle.

Winter Tuna Pasta Casserole

This recipe was relatively quick and easy and pretty good, too! Next time I think I'll add more veggies maybe add some more mushrooms and green pepper... and maybe some peas for some added color.

Winter Tuna Pasta Casserole

-Spaghetti or other pasta (I used about half a box)

-4 tablespoons butter

-1/4 cup flour

-2 1/2 cups warmed milk

-salt and pepper

-3 tablespoons olive oil

-8 mushrooms, sliced

-1 small yellow onion, diced

-1 red bell pepper, diced

-handful of frozen peas

-2 cans of tuna, drained

1) Cook pasta according to package directions, drain well and set aside.

2) While pasta is cooking, make the sauce: Melt butter in a sauce pan, whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly, season with salt and pepper, and cook for 4 minutes or until thick and bubbly. Remove sauce from heat, cover and set aside.

3) Cook veggies: Heat 1 tablespoon olive oil in a large sautee pan. Cook mushrooms for one minute, then add onions, and red pepper, adding olive oil as necessary. Add frozen peas and sautee for several minutes until all veggies are tender. Season veggies with salt and pepper. Add drained tuna and drained pasta to the sautee pan and toss to combine.

4) Assemble casserole: Pour the veggie/pasta/tuna mix into a greased casserole dish (I used 9x13). Then pour the reserved sauce on top evenly.

5) Bake at 375 for 25 minutes or until bubbly and thoroughly heated.

Serve with toast or crusty baguette.

Spaghetti with tuna

A while back I tore out an article from Bon Appetit magazine called "5 Things to do with a Can of Tuna." I am not a tuna lover, so I was hoping to find one good recipe... and I did! Doug made this and it turned out pretty well! Adjust the quantities to your preferences.

Spaghetti with Tuna

-spaghetti

-1 can high quality tuna

-garlic

-lemon peel

-dried crushed red pepper

-dried bread crumbs, or grated cheese

-fresh parsley

Cook spaghetti to al dente. While spaghetti is cooking, empty tuna and it's oil in a skillet over medium heat. Mix in garlic, lemon peel, and parsley. Drain pasta and toss tuna with cooked spaghetti. Top with breadcrumbs/cheese, and fresh parsley.

Veggie Goat Cheese Pasta

Veggie Goat Cheese Pasta

We made this last night and it was surprisingly easy and tasty. It would be good cold as a cold pasta salad, as well. I got the idea from this recipe, but then improvised and added based on what was at the market and what we had at home.

whole wheat pasta (we used spaghetti, but next time I think we'll use a short pasta like penne or even bowtie)
1 1/2 cups chopped broccoli florets
1 small/ medium zucchini, cut into small slices and in half
1 small red pepper, diced
1/2 cup grated carrot
1 fresh goat cheese round (about 3 oz)

Bring a pot of water to a boil, add pasta and cook according to package directions. Meanwhile, steam the broccoli (we steamed it in the microwave), and sautee the zucchini with a little bit of olive oil for just a couple of minutes. Throw the red pepper and carrots in the sautee pan for a minute to heat them up. Drain the pasta and either return to pot or pour into serving bowl. Mix in veggies and crumble in the groat cheese. Serve immediately, or chill. YUM!

Homemade pizza or pasta sauce

This sauce is so easy but so good! We doubled the recipe and used it for pizza Friday night, for meatloaf Saturday, and the rest for pasta on Monday!

Simple Tomato Sauce

2-3 cloves garlic

2 Tablespoons extra virgin olive oil

2 Tablespoons unsalted butter

1 lb canned tomatoes

several sprigs of fresh basil

salt and pepper, to taste

In a food processor or blender, puree the tomatoes, set aside. In a heavy bottomed saucepan, heat the olive oil and butter over medium heat. Add the garlic cloves and saute for 3-5 minutes- do not allow to brown. Add the tomatoes and basil, stir to combine. Bring to a boil, then reduce heat to a low simmer. Simmer 15-25 minutes or until sauce has thickened slightly. Remove garlic and basil and season with salt and pepper. Serve over your favorite pasta or spread over a prepared pizza dough. Once extra sauce has cooled, freeze in freezer bags for future use.

pasta with broccoli and walnuts

We have made (well, actually, Doug has made... it has become one of his specialties) this quick and easy meal several times- it is delicious!

Short Pasta with Roasted Broccoli and Walnuts

12 oz orecchiette or some other short pasta

1 bunch broccoli (1 ½ lbs) cut into small florets

½ cup walnuts, roughly chopped (we usually use pecans)

¼ cup olive oil

2 cloves garlic, chopped

salt and pepper

2 tablespoons unsalted butter

¼ cup grated Parmesan

Heat oven to 400. Cook pasta according to package directions. Reserve ¾ cup of the cooking water, drain the pasta, and return it to the pot. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18-20 minutes. Toss the pasta with the broccoli mixture, butter, and ½ cup of the reserved pasta water. Add more water if the pasta seems dry. Sprinkle with the Parmesan before serving.

Chicken Parisienne

Chicken Parisienne

6 boneless chicken breasts (about 1 ½ lbs), but into cubes

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

1 can condensed cream of mushroom or cream of chicken soup

8 oz sliced mushrooms, drained

½ cup white wine

1 cup sour cream

hot cooked egg noodles or rice

fresh Italian parsley

Place chicken in slow cooker. Sprinkle with salt, pepper, and paprika. Add soup, mushrooms, and wine to slow cooker; mix well. Cover, cook on high for 2-3 hours. During last 30 minutes of cooking, add sour cream. Serve over noodles or rice. Sprinkle with parsley

Sausage (or Beef) Florentine Bake

We made this at our last freezer meal cooking night and it is delicious!! You could substitute beef it you prefer.

Sausage (or Beef) Florentine Bake

¾ lbs bulk Italian sausage
1 28oz can crushed tomatoes
½ bay leaf
1 to 2 garlic cloves, minced
1 teaspoon granulated pure cane sugar
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
¼ cup grated Parmesan cheese, divided
1/8 teaspoon ground nutmeg
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
6 oz extra wide noodles, cooked and drained
2 green onions, sliced
2 cups shredded mozzarella cheese
Cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, bail, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
Meanwhile, in a bowl, combine eggs, 1/8 cup Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles, and onions. Discard bay leaf from sausage mixture.
Grease 9” square baking pan, layer a fourth of the noodles and a fourth of the sausage mixture. Top with 1 cup mozzarella. Repeat layers. Top with remaining Parmesan.
Cover and freeze. To cook, thaw in the refrigerator and bake at 350 for 1 hour or until bubbly. Let stand for 10 minutes before serving. Makes 4 servings.

Baked Spaghetti

This is a very, very basic recipe... you can add veggies/meat if you want!

1 Small box spaghetti noodles
1 jar of pasta sauce
2 cups shredded Colby Jack cheese (or mozzarella, etc.)

optional: add veggies/meat

Cook noodles according to box instructions, strain and cool.
Spread a layer of sauce on the bottom of a greased 2-quart dish,
Then, place half of the noodles in the dish. Spread sauce over the noodles and then layer half of the cheese. Then, place the remaining noodles in the dish and top with the remaining sauce and cheese.

Bake at 350º for 30 minutes.
(or, prepare the dish, refrigerate overnight, and just cook it the next day... or freeze for later.)

This is a quick alternative to lasagna!

Extraordinary mac 'n' cheese...

I got this recipe from a Salud cooking class with Rebecca Lang. It is delicious! It makes a lot, so you may want to use a couple smaller containers to freeze part of the recipe.

Creamy Mac and Cheese

½ cup butter or margarine

½ cup all purpose flour

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon garlic

2 cups half and half

2 cups milk

2 (10oz) blocks sharp Cheddar cheese, shredded and divided

1 (10oz) block extra sharp Cheddar cheese, shredded

1 (16oz) package elbow macaroni, cooked

Melt butter in large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8-10 minutes or until thickened. Stir in half of sharp cheddar cheese. Stir in extra-sharp cheddar cheese until smooth. Remove from heat. Combine pasta and cheese mixture and pour into lightly greased 9x13 baking dish. Sprinkle with remaining sharp cheddar cheese. Bake at 350 for 20 minutes. Bake 15 minutes longer for a crusty top.