Category: Pasta

Main Dishes, Pasta, Recipes

Baked Rigatoni with Bechamel Sauce

Sarah

This Baked Rigatoni with Bechamel Sauce has been a family favorite for many years now. My mom first made this dish after watching an episode of Everyday Italian with Giada De Laurentiis. Now we’ve made it many a times and absolutely love the rich, creamy, cheesy pasta. Though the recipe seems a bit intimidating [bechamel sauce… what?], it’s really quite simple.Baked Rigatoni with Bechamel Sauce... a family favorite baked pasta made with turkey smoked sausage & fontina cheese!

Though we don’t make it exactly like Giada all of the time, our substitutions are few and equally tasty, usually adding a bit of health and cost benefits. We use turkey smoked sausage for the prosciutto, fat free half and half for the whole milk, and less butter than suggested. One area that I would not recommend a substitution is with the cheese. Yes, fontina is a little expensive… but it is without a doubt worth it. I’ve tried using mozzarella and the rich taste of the dish is lost with a milder cheese.

However you try this pasta, like Giada, like me, or in a new way, you’re sure to enjoy the rich, smooth, luscious taste of this fabulous baked pasta. But as a warning… it is highly addictive. Especially cold out of the fridge at odd hours of the day or night. Not that I know or anything though…

Baked Rigatoni with Bechamel Sauce

  • Servings: 12
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from Giada De Laurentiis

Ingredients:

  • 8 tablespoons unsalted butter
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1 quart half and half, at room temperature [really important to be at room temperature, it makes the sauce stellar!]
  • pinch of nutmeg
  • salt
  • freshly ground black pepper
  • 1 cup grated fontina, divided
  • 1/2 pound smoked turkey sausage, julienned
  • 1 pound dried rigatoni

Directions:

Preheat oven to 425 degrees and grease a 9×13 inch baking dish with cooking spray.

First, make the bechamel sauce. Melt the butter in the saucepan over medium heat. Whisk in the flour until smooth, approximately 2 minutes. Gradually add the half and half and stir constantly until the sauce is smooth and creamy. Reduce heat to a simmer and cook until sauce is thick enough to coat the back of a wooden spoon. This should take about 10-12 minutes. Remove from heat, then stir in nutmeg, 1/2 cup fontina, and smoked sausage. Season with salt and pepper. Set aside.

Meanwhile, bring a large pot of water to boil. Add the rigatoni and cook for about 5 minutes. The pasta will be cooking further in the oven so it’s important to make sure the inside is still slightly hard. Drain pasta and return to pot. Stir in bechamel sauce and mix well to coat. Pour mixture into prepared pan. Top with remaining fontina. Bake for 25 minutes or until bubbly and golden brown.

Can be made up to a day ahead, refrigerated, and then baked right before serving—just leave out at room temperature for about 15-20 minutes before baking or add a few minutes on to the baking time.

Question of the Day: What food do you sneak out of the fridge at odd hours?

Main Dishes, Pasta, Recipes

Spinach Mushroom Cream Sauce with Spaghetti

Sarah

dinner plateNeed a quick, light dinner? Well, have I got the masterpiece for you then! This Spinach Mushroom Cream Sauce served over spaghetti can be prepared in less than 30 minutes… and it’s not from Rachael Ray! I whipped up this pasta on a whim last Monday night after our other dinner plans were scrapped, and I absolutely cannot stop thinking about it. Spinach. Mushrooms. Sweet peppers. Italian seasonings. All melded together with a light cream sauce. I haven’t tried this, but I bet subbing some white wine for the cream would be fantastic. Not much else to say about this dinner because I know you’ll love it!

saucey sauce
so pretty!

Spinach Mushroom Cream Sauce with Spaghetti

Ingredients:

  • 8 ounces mushrooms, chopped
  • olive oil
  • salt
  • pepper
  • ~1 cup heavy cream or half and half
  • ~2 tablespoons Parmesan
  • ~1 teaspoon oregano
  • ~2 teaspoons garlic
  • 1/3 cup roasted peppers, roughly chopped [I used roasted Piquillo peppers from Trader Joe’s–they are sweet, but if you wanted to use hot peppers that would work too!]
  • 9 ounces frozen spinach, cooked [don’t drain]
  • 1/2 pound spaghetti noodles

Directions:

Prepare spaghetti according to package directions. Meanwhile, heat up a little olive oil in a skillet and then sautee the mushrooms over medium-high heat until soft, about 3 minutes. Season with salt and pepper to taste [for me, this is a teeny bit of salt with a lot of freshly ground pepper]. Stir in the cream, then add the Parmesan, oregano, and garlic. [I just eyeballed all the amounts.] Add the peppers and spinach, toss, and then simmer for about 5 minutes. When the spaghetti is cooked, return to pan and add sauce. Serve and enjoy!

Click here for the printable version: Spinach Mushroom Cream Sauce with Spaghetti

Question of the Day: Rachael Ray–yea or nay?

Main Dishes, Pasta, Recipes

Stovetop Mac & Cheese with Broccoli

Sarah
mac and cheese
homemade mac & cheese... and a colorful salad 🙂

Mac and cheese. This mainstream dish is truly a staple in the diet of American children [and adults… let’s be real here]. Many of us grew up eating this out of a blue box [hello, Kraft!] and then later enjoyed baked macaroni and cheese and wondered what we’d been missing all our lives. Well, at least that’s been my experience.

A few weeks ago I was sitting in class, outlining a meal plan in my head… whoops… and I began to wonder if I could create a stovetop mac and cheese that tastes just as good as Kraft’s, and just as good as baked mac and cheese, but without the processing and without the long baking time. I felt up to the challenge one night last week and embarked on a journey that has changed my perception of stovetop mac and cheese–forever. I hope it will change yours too!

This stovetop macaroni and cheese boasts a variety of flavors that meld together in mere minutes [scarcely more than it takes to make a box of Kraft] to make a rustic, home-cooked comfort dish, perfect for a relaxing night at home. The aged Wisconsin cheddar meets the sharpness of mustard, the spiciness of nutmeg, the richness of cream, and the tang of Worcestershire sauce and hot sauce to have a party in the pan… and then in your mouth. Just add some broccoli for texture and a boost of veggies, and a delicious dinner is ready in no time at all.

And in case you’re interested, and in need of some reading material, be sure to click here to read about the history of macaroni and cheese in America! It all began with Thomas Jefferson and his love of cheese and Italian food. This influenced American colonists’ meal preparation in the early days of limited food choice. In 1896, a recipe appeared for macaroni in cheese in the cookbook for the Boston Cooking School and by 1937, Kraft marketed a boxed version. Now, versions spring up all over America. Here’s the latest!

Stovetop Mac & Cheese with Broccoli

Ingredients:

  • 1/2 pound small pasta [macaroni, mini penne, etc. I used mini bowties.]
  • 2 tablespoons butter
  • 2 eggs
  • 1/4 cup heavy cream [to lighten it up use half and half]
  • 1/2 cup skim milk
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • few dashes freshly ground black pepper
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon dried mustard
  • 10 ounces sharp cheddar cheese, shredded
  • 2 small bunches broccoli, chopped into florets

Directions:

In a large stock pot, prepare pasta according to package directions. [If you haven’t yet checked out these instructions for best pasta preparation, do it! They are so helpful!] Meanwhile, whisk together eggs, cream, milk, hot sauce, Worcestershire sauce, nutmeg, and mustard in a small bowl. In a separate pot or the microwave, steam broccoli for a few minutes, but don’t let it get completely tender as it will cook more in the pasta.

Once pasta is cooked and drained, toss butter with pasta until it melts. Then pour in egg mixture and stir to combine. Fold in cheese and broccoli, cover, and cook for about 3-4 minutes on low-medium heat or until cheese is melted. Top with freshly ground black pepper and enjoy!

Click here for the printable version: Stovetop Mac & Cheese

Question of the Day: Were you a Kraft kid? Are you still? I was. I think we tried other boxed mac & cheeses but nothing compared to the blue box! Now, I still like it occasionally but my tastes have changed somewhat.

Main Dishes, Pasta, Recipes

Southwestern Pepperjack Baked Penne

Sarah

One of my favorite dishes of all time is macaroni and cheese. It’s so easy, comfortable, and delicious. Not to mention inexpensive, which is always a plus for budget-conscious folks like myself! While I do love the one in the blue box, sometimes I’m in the mood for something a little more grown up and filling. I have several grown up mac and cheese recipes, but this one holds a special place in my heart because I made it the night we picked up our precious kitty from the animal shelter in May. I’ll never forget that night!

Sheba
one of our early photos of our new little girl!

I made this dish most recently over the weekend when my family came to visit, and it was just as delicious as I had remembered. I didn’t have any macaroni on hand, so I used penne [hence the name change from macaroni to penne], which worked just as well.

This version of macaroni and cheese [sorry, penne and cheese recipe… but that doesn’t have the same ring to it though. If it’s all the same to you, I’ll keep saying macaroni and cheese and you’ll know what I’m talking about, okay? Thanks. :)] is fabulous. Spicy, cheesy, gooey pasta. What more could you ask for? Not much, I’m sure.

Southwestern Pepperjack Baked Penne... spicy, cheesy, gooey pasta!

Southwestern Pepperjack Baked Penne

  • Servings: 8
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modified from Carnation

Ingredients:

  • 13.25 ounces whole wheat penne pasta
  • 8 ounces pepperjack cheese
  • 8 ounces sharp cheddar cheese
  • 1 1/3 cups half & half [or evaporated milk–I’ve used both. Buttermilk should work too–you just want something more substantial than plain skim milk.]
  • 10 ounces diced tomatoes with green chilies
  • 1/4 teaspoon red pepper flakes
  • freshly ground black pepper
  • crumbled tortilla chips
  • cilantro for garnishing, if desired
  • cooking spray

Directions:

Preheat oven to 350 degrees. Grease a 2 1/2 quart casserole dish or a 9×13 inch pan with cooking spray and set aside. In a large pot of salted and boiling water, cook the pasta to al dente. Meanwhile, grate the cheese [self-shredding is way better than the pre-shredded stuff, I think]. Reserve 1/3 cup of both pepperjack and cheddar. In a large mixing bowl, combine  half & half, tomatoes, red pepper flakes, and cheeses [1 2/3 cup of both types]. When pasta is done, drain and fold into mix. Season to taste with pepper, then pour into prepared dish. Top with remaining cheese and cover with foil. Bake for 20 minutes, covered, then remove foil, top with crumbled tortilla chips, and bake for 10 minutes uncovered. Garnish with fresh cilantro.

Notes:

Can be prepared in advance [a day or so at most], then baked when ready to serve. Also, this dish is spicy so feel free to adjust the cheeses [more cheddar, less pepperjack] accordingly, or substitute regular diced tomatoes for the tomatoes with chilies.

Do you like spicy food?

Main Dishes, Pasta, Recipes

Radiatore Lasagna

Sarah

Radiatore Lasagna | thepajamachef.com

Mmmmm pasta! I know I recently posted another pasta recipe, but I just can’t help myself. I love pasta. I dream of pasta. I could eat pasta for breakfast, lunch, or dinner.Same kind, different kinds, it wouldn’t matter.

I love the variety that comes with pasta. Sauces rich in tomatoes, cream, wine, or oil. Texture in the form of meats, veggies, or nuts. Pasta can be served hot or cold; it can be a sweet pasta or a savory pasta. Almost anything can be added to pasta to make it unique or different or more suited to a particular occasion. I’ve had peanut butter sauce on my pasta, and I’ve even had spaghetti omelets [when I was studying abroad in Cameroon].  It can be light and healthy or more indulgent. I love them all.

Perhaps my most favorite pasta dish of all time is lasagna. I grew up loving and always requesting my grandma’s lasagna. To this day, I can’t order lasagna in a restaurant or at a friend’s without being disappointed and comparing it to the family version. But alas, I do occasionally try a new recipe. This non-typical lasagna doesn’t disappoint. Comprised of the same red sauce, gooey cheese, and Italian seasonings as a traditoinal lasagna, this dish stands out in the noodle selection. Instead of flat lasagna noodles, I used Radiatore noodles, which are small, short noodles that are wavy and fun.

Radiatore noodles
try ’em, you’ll like ’em!

Another perk of this lasgana, besides it’s great taste, is that it’s easy to make and bakes up quickly. You can really use any small noodle shape you like, but you’ll have fun with the Radiatore!

Radiatore Lasagna

  • Servings: 8
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inspired by Sound Eats

Ingredients:

  • 1 garlic clove, crushed and chopped
  • 1 pound ground beef
  • 16 ounces Radiatore pasta
  • 1 cup low-fat cottage cheese
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ground pepper
  • 1/2 cup red wine
  • 26 ounces prepared spaghetti sauce
  • 2 cups shredded Mozzarella cheese [I like to grate mine if possible but feel free to buy the pre-shredded stuff too!]
  • cooking spray

Directions:

In a large stock pot, begin boiling water for your pasta. Use Lynn’s tips for cooking pasta. They’re great! Add in Radiatore when water is boiling and cook to al dente according to package directions. Preheat the oven to 350 degrees.

Meanwhile, in a large sauce pan, brown 1 pound ground beef with 1 clove garlic, crushed and chopped. Drain fat and return to pan. Mix in spaghetti sauce and red wine, stir to combine. Set aside.

In a small bowl, mix cottage cheese, egg, Parmesan, and all herbs together. Set aside.

When all components are prepared, grease a 9×13 pan with cooking spray. Layer your dish with 1/4 of the sauce, 1/3 of the pasta, 1/3 of the cottage cheese mixture, and 1/2 cup of Mozzarella. Repeat once, then top with 1/4 of the sauce, the rest of the pasta [1/3 of what you made], the rest of the cottage cheese mixture [again, 1/3 of what you made], the rest of the sauce, and the rest of the cheese [1 cup].

I know that’s complicated but I did it this way because I like the top to be covered with sauce and cheese so the noodles don’t dry out. But really, you can be creative and flexible with these measurements… I just eyeballed it. You could even mix the noodles and sauce together and do a layer of noodley/sauce goodness, the cottage cheese, half of the Mozzarella, the rest of the noodles, then the rest of the cheese. Anything goes! There are no lasagna police out there, I promise you!

Then bake your lasagna for 30 minutes, then turn up the oven to broil and let it broil for a minute or so–just until the cheese gets bubbly and brown on top.

Be sure to watch it carefully under the broiler so the pasta doesn’t burn. That would be so sad. But you won’t be sad when you’re eating this cheesy, noodlely, and saucy goodness. No, no, no! You will be so happy. 🙂

What family recipe is your absolute favorite?