Pasta – Page 6 – The Pajama Chef

Spaghetti and “Meat” Balls

January 9, 2012January 8, 2012 Sarah

It was here. It was the night. The night of the great meatball fake out!

To show my dedication to such ~~a deception~~ an act, I came home from campus early. I absolutely had to make sure the kitchen was clear of my meat-lovin’ husband so I could work in peace.

See, I had told him earlier that week that we were having meatballs for dinner. But I wasn’t specific about what kind of meatballs. [As if you should have to ask a question like that, Ben later said.] Little did he know that my plans included lentils, ricotta, and pesto. All of which are valued higher than meat in my world. Ha.

I whipped up these “meat” balls in a jiffy, and had dinner plated up when he walked in the door. “Hey sweetie, mmm… dinner smells good,” he said. We sat down and prayed, and then dug right in. “This… this… what is this?”

I turned to him with a grin, and sweetly said, “spaghetti and meatballs… with a twist. Same seasonings, a dollop of cheese… but lentils, not beef.”

He took one bite, and then put his fork in for more. Pretty soon round two approached. Success! I thought, as I sighed in relief. He likes them, even though they are not meat.

Just so we are clear… my deception was all in fun, just a jest. My husband is so accommodating of all my “weird” food requests/attempts, but sometimes it’s easier just to pull the wool over his eyes [so to speak… thanks Benny!]. But do not be afraid–the wool is not being pulled over your eyes when I say that these “meat” balls are the best. They are a simply delicious vegetarian option to a classic dish that I hope you do try soon!

Have you ever engaged in dinnertime deception?

Spaghetti and “Meat” Balls [adapted from The Lean Green Bean]
printable version

Ingredients:

2 cups lentils, cooked
1/2 cup part-skim ricotta cheese
4 tablespoons pesto
1/3 cup onion, finely chopped
1 teaspoon dried oregano
1 teaspoon dried parsley
freshly ground black pepper
1/3 cup Panko breadcrumbs
spaghetti sauce
12 ounces whole wheat spaghetti

Directions:

First, preheat oven to 375 degrees. Then, place a pot full of salted water on the stove to boil for the noodles.

Next, make the “meat” balls. In a food processor, combine lentils and pulse several times until coarse. Then add the ricotta, pesto, onion, oregano, parsley, and black pepper. Pulse again until combined. Remove to a large bowl and stir in Panko breadcrumbs. Taste and adjust seasonings if necessary, then form into balls using your hands. Place on baking sheet and bake for 25 minutes, flipping after 15 minutes. Meanwhile, cook pasta to al dente. When pasta is ready, drain and return to pot. Add spaghetti sauce to noodles and stir to coat. Cover to keep warm until “meat” balls are ready. When they are, remove from oven and allow to cool for a minute before stirring in the sauce. Serve with extra parmesan cheese on top and enjoy!

Note: You can also add 2 eggs to the “meat” balls; I neglected to do that but it was in the original recipe.

Time: 45 minutes.

Yield: about 20 “meat” balls, 5-6 servings.

Main Dishes, Pasta, Recipes

Butternut Squash Macaroni and Cheese

October 25, 2011October 29, 2015 Sarah

Think about the thickest, creamiest, cheesiest mac and cheese you’ve ever had the pleasure to indulge in. Got it in mind? Good.

Was it something like this? Anything like this? Please tell me I’m not the only one who judges mac and cheese by how close the color of the cheese sauce resembles that of the quintessential blue box.

Now, I know what you’re thinking. And let me tell you something. You absolutely have GOT to take away any preconceived notions of *gasp* butternut squash being, like, a vegetable or something like that. Vegetables aren’t creamy or cheesy or anything like that, are they? And they don’t really belong in cheesy comfort food. So, you might be wondering if I’m trying to pull the wool over your eyes here.

Well, I must confess that the humble butternut squash isn’t exactly cheese. There’s no denying that. But when roasted up in the oven, pureed, and then mixed into with some eggs, half and half, milk, cheese, and spices and poured atop some noodles, butternut squash does become quite thick, rich, and creamy. It also receives bonus points for achieving an almost artificial orange hue… albeit an all natural orange hue. Score! Makes this girl happy.

I was also happy because this slightly sweet yet wholeheartedly savory, rich mac and cheese took almost no time at all, with the exception of roasting the butternut squash [which could be done ahead of time]. That means that this delicious, hearty bite is much closer than you think! Enjoy!

Butternut Squash Macaroni and Cheese

Servings: 6-8
Time: 90 minutes/30 minutes active
Print

adapted from my recipe and Pinch of Yum

Ingredients:

1 large butternut squash
olive oil
1 cup onion, minced
salt and freshly ground black pepper
cayenne pepper
13.25 ounces small pasta [I used whole wheat shells.]
2 eggs
1/4 cup fat free half and half
1/2 cup skim milk
1 rounded teaspoon whole grain Dijon mustard
1/4 teaspoon dried sage
8 ounces Marbled Cheddar cheese, shredded
reserved pasta water
Panko bread crumbs

Directions:

Preheat oven to 400 degrees. Split the butternut squash in half and place in a large baking dish. Brush with olive oil and bake for 45-60 minutes, or until soft enough to pierce easily with a fork.

Meanwhile, begin caramelizing the onion. Heat about 1/2 tablespoon of olive oil in n a small skillet over low heat. Add onion and season with salt, freshly ground black pepper, and just a touch of cayenne pepper [or more depending on desired level of spiciness]. Stir to mix and allow to caramelize over the next 30 minutes at least for best flavor.

When the butternut squash is cooked, allow to cool briefly and then scoop out into a medium bowl and puree with an immersion blender. Alternatively, use a food processor or regular blender. Puree should yield about 3 cups.

Cook pasta to al dente according to package directions. While pasta is cooking, whisk together eggs, half and half, milk, mustard, and sage in a small bowl. When pasta is ready, drain and return to pan over low heat. Pour in egg mixture and stir together. Then, add butternut squash and stir again. Finally, fold in cheese and most of the onions, reserving a small amount for topping.

Cook for 3-4 minutes, stirring occasionally. Add extra pasta water as needed to thin out the sauce. I used about 2/3 cup. Serve immediately, topping with caramelized onions and Panko bread crumbs.

Main Dishes, Pasta, Recipes

Pumpkin, Sausage, and Spinach Lasagna

October 5, 2011October 17, 2017 Sarah

So, I’m not usually one to share a recipe the same day I make it, but today, I’ve made an exception… because pumpkin is just that good.

Behold, the glory that is Pumpkin, Sausage, and Spinach Lasagna! Or, as Ben is apt to call it, lasumpkin. But, with no offense to my handsome husband, “lasumpkin” just doesn’t sound that appetizing. In fact, it sounds a wee bit sketchy and gross. I think that’s why he chose that fine name for this dish… because he thought it would taste sketchy and gross and weird. See, the thing is, I’ve had my eye out on pumpkin lasagna recipes for over a year, since before I made this. I found several recipes floating around the internet here and here, but never really made them because they sounded too rich or just not my thing. So he’s had a year to ponder and fear the depths of “lasumpkin.” But he tried it. And liked it. For that, I am thrilled.

I’ll warn you at the outset–this is not your typical lasagna. Don’t be wary because of the pumpkin and nutmeg. This is not a dessert lasagna where fruit and chocolate hide underneath pumpkin-laden noodles. On the contrary, my Pumpkin, Sausage, and Spinach Lasagna is a fresh take on an old classic, and is most definitely a hearty, savory main course to remember.

For a fresh take on lasagna, look no further! Nary a tomato can be found in the sauce, but all other typical fixings are present–noodles, sauce, cheese, and meat. Like other savory pumpkin or squash dishes, a plethora of herbs and spices work hard to accent the chameleon-like abilities of the pumpkin puree to adapt to whatever taste palate is being summoned. The creamy sauce is further enhanced by the use of sweet Italian sausage instead of the average ground beef. The richness of the ricotta cheese is tempered by the addition of iron-rich spinach, thrown in at the eleventh hour to use up some greens on their way out. Best. decision. ever. If there’s ever a time to have a bright orange and green pasta dish, October is where it’s at! The spinach/ricotta layer reminded the husband think of spinach manacotti, which he apparently loves. Win/win for the familiarity card that got seconds of lasumpkin on the husband’s dinner plate.

So, all that being said [I must be long-winded tonight… or just excited.], I really hope you’ll give Pumpkin, Sausage, and Spinach Lasagna a try sometime in this fall season. Not only is pumpkin good for you with it’s beta-carotene, immune-boosting carotenoids, and abundant fiber and potassium, but it tastes good too–in sweet and savory dishes. So do me a favor and try it out soon. I’d love to know what you think!

Reader Question ~ Anyone else have crazy names for foods/recipes to share? Or am I alone in the land of lasumpkin?

Pumpkin, Sausage, and Spinach Lasagna [a Pajama Chef original]
printable version

Ingredients:

8 ounces lasagna noodles
16 ounces ground mild Italian sausage
1/2 cup onions, minced
3 cloves garlic, minced
29 ounces pumpkin puree
3/4 cup skim milk
1/4 cup loosely packed fresh sage, thinly sliced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1/4 teaspoon dried oregano
pinch salt
15 ounces part skim ricotta cheese
2 cups fresh spinach, packed tight
1 egg
8 ounces Mozzarella cheese, grated
1/2-2/3 cup Parmesan cheese, grated [I didn’t measure this…]

Directions:

Begin by boiling a large pot of water and preheating the oven to 400 degrees

Then, brown sausage in a deep skillet and drain fat. Set aside and saute the onions and garlic. Then return sausage to pan and add pumpkin, milk, sage, pepper, nutmeg, and oregano. Stir together and taste, adding salt and/or more pepper if necessary. Set aside.

When water is boiling, add noodles and cook to just under al dente.

Meanwhile, pulse together ricotta, spinach, and egg in a food processor until smooth.

When noodles are ready, assemble lasagna by spreading a thin layer of sauce in the bottom of a 9×13 baking dish. Top with a third of the noodles, a third of the spinach/ricotta mixture, and a third of the Mozzarella and Parmesan cheeses. Repeat twice, finishing with a layer of sauce. [I always skimp on the sauce in the layers, preferring to have plenty to cover the dish with and ensure that noodles don’t crisp in the oven.]

Bake lasagna for 35-40 minutes or until hot. Let cool for 5 minutes before serving.

Time: 65-70 minutes [30 minutes active].

Yield: 12-14 servings [leftovers are great frozen].

Main Dishes, Pasta, Recipes

Garlicky Pasta with Fresh Tomatoes and Basil

October 4, 2011 Sarah

Just so I don’t alienate any non-pumpkin lovers… here’s a gem of a dinner that is super fast, super tasty, and super healthy. Can it get any better than this?

I know I’ve been saying this all. summer. long. but being in a CSA is so awesome. I get so excited heading to the park each week to pick up my basket of fresh produce. The drive home is the perfect time to dream up things to make with the week’s haul.

Today’s dish is the result of one of those drives. I had just picked up a basket chock-full of juicy, ripe tomatoes, luscious heads of garlic, and the most incredible basil you ever did smell. This is late summer/early fall at it’s finest. I got home, did some googling and set my sights on a dinner of Garlicky Pasta with Fresh Tomatoes and Basil [try saying THAT three times fast. Whew! Takes me back to second grade tongue twisters!]. What definitely makes this dish is the freshness of the ingredients–they have so much personality and standing on their own that no meat is required to, excuse me, beef up this dish. Ha! Winter tomatoes and herbs? Blah central. Call in the chicken. But serve up this vegetarian pasta dish with a big ‘ole salad and some crunchy bread and you’ve got yourself a meal to impress even the toughest meat-loving critic. This pasta dish might not seem like much, but simplicity sometimes can’t be beat, huh?

Reader Question ~ How do you do simple in the kitchen?

Garlicky Pasta with Fresh Tomatoes and Basil [adapted slightly from Cooking Light via My Recipes]
printable version

Ingredients:

3 garlic cloves, minced
3 cups chopped tomatoes [I used a pint of cherry tomatoes + a couple roma tomatoes]
large handful chopped fresh basil
2 tablespoons grated fresh Parmesan cheese
extra virgin olive oil
freshly ground black pepper
6 ounce angel hair pasta

Directions:

Begin by setting a large pot of water to boil. While water is boiling, prepare your ingredients–mince the garlic, chop the tomatoes and basil, grate the cheese, etc. When water is ready, add pasta and set timer.

Then, pour a little olive oil in a large skillet set over medium-high heat. With about three minutes left in the pasta’s cooking life, add the garlic to the pan and saute for about 30 seconds. This should allow the garlic to begin cooking and smell fragrant, but not burn. Next add tomatoes, stirring gently to mix with garlic. Cook for about two minutes or until heated through. Stir mixture occasionally.

By now the pasta should be done. Drain and return to pot, then pour in tomato mixture and toss together. Fold in the basil and cheese, then season with pepper to taste. Serve immediately.

Yield: 3 medium servings or 2 generous servings.

Time: 20 minutes.

Main Dishes, Pasta, Recipes

Cinnamon Bacon Carbonara

August 17, 2011August 16, 2011 Sarah

Are you ready for storytime? I hope so, because I have a tale for you.

Many moons ago [or, four years ago this August] I was preparing to move out of my parents’ house and into the real world for the first time. I had moved back in after college graduation in May to raise support for my upcoming internship with Campus Crusade for Christ at Ohio University and once that was complete, I was ready to go! I knew how to cook, but aside from my mom’s tried and true recipes, I didn’t have a lot of expertise since I live in dorms and my sorority house all through college and never had my own kitchen. I didn’t own many cookbooks either. My mom on the other hand had a whole bookshelf full. So, what’s a girl to do?

Aside from stealing cookbooks in the night or spending all of my [non-existent] cold, hard cash on cookbooks [this was in 2007… food blogs and recipe sites were not what they are now], I spent several exciting days photocopying recipes and creating a little food binder for myself. My own cookbook, if you will. One recipe that caught my eye from Giada DeLaurentiis’ repertoire was this little twist on an “easy weeknight Italian supper.” The combination of sweet and salty sounded divine to me, and into the binder it went. It sounded fancy even though it was simple and I vowed to save it for something special.

The first few months of the real world provided zero opportunities for a special meal, but as the new year of 2008 sped along, the perfect occasion arose. Or rather, the perfect person.

Ben and I started dating in February of 2008 and one of the first food-related things I learned about the boy was his love for bacon. One thing we really loved to do together in those early months of togetherness was cook in my house or his apartment together, probably annoying our roommates by taking over the kitchen with ingredients and our love-sick puppy dog eyes. One night while deciding what to make, inspiration struck as I thought of my little cookbook. Cinnamon! Bacon! Pasta! Cheese! Together! A bit odd, but it could work. Right?

With courageous hearts, we quickly gathered up all the necessary components of this dish and gave it a go. I must admit, we made one significant change from Giatta’s version–she uses a 3:1 ratio of pancetta to bacon… but pancetta wasn’t really in our budget at the time so bacon all the way! We also halve the original recipe [our version is noted below] because it isn’t very good reheated–it loses a lot of flavor as the sauce absorbs into the pasta in the refrigerator.

The smell of this pasta simmering away was intoxicating and addicting. It’s what dreams are made of. One bite and we were hooked. Salty, smoky, and sweet, this dinner couldn’t be beat. And, this, my dear friends, is the true story of how Cinnamon Bacon Carbonara came to our household. It’s a recipe that’s spanned our dating, engagement, and marriage, and one that will unwittingly reach into our future.

So tell me: what recipe will reach into your future? I can’t wait to get a glimpse into your culinary life!

Cinnamon Bacon Carbonara [from Giada DeLaurentiis’ Everday Pasta]
printable version

Ingredients:

4 slices thick-cut bacon, chopped
1/4 teaspoon cinnamon
1 cup half-and-half or heavy cream
3/4 cup freshly grated Parmesan cheese + more for serving
3 large egg yolks
9 ounces fettuccine
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Directions:

Begin by preparing a large pot of water to boil over high heat.

Then, cook the bacon in a large skillet over medium-high heat until nearly crispy, about 5 minutes. Sprinkle with the cinnamon and cook for 2 more minutes, or until crisp and golden. Reduce heat to low.

Add the fettuccine to the pot when boiling, reduce heat, and cook for 3 minutes, or until pasta is tender yet still firm to the bite.

Meanwhile, in a small bowl, whisk together the half-and-half, cheese, and egg yolks. Pour into the pan with the bacon and cook at a very low simmer, stirring often with a wooden spoon.

Drain the pasta and add it to the sauce mixture along with the pepper. Stir together and cook on low until the sauce coats the pasta, approximately 3 more minutes. Serve topped with fresh chives, and extra cheese if desired.