Tag: pasta

Main Dishes, Pasta, Recipes

Ham & Cheese Baked Pasta

Sarah

I meant to share this recipe last week so you had a use for your leftover Easter ham… but alas, school got in the way. As Stephanie Tanner would say, “how rude!” I mean, why should school be more important than blogging? Kidding!

But despite the delay, this pasta is still as awesome as it was two weeks ago when I made it. I glazed the Easter ham this year with a mixture of 1/2 cup brown sugar, 2 tablespoons whole grain dijon mustard, 2 tablespoons honey, and lots of freshly ground black pepper. Before brushing on the glaze, I scored the ham in diamond criss-cross pattern and stuck whole cloves in the points. After we feasted on the ham for dinner, I whipped up the leftovers into something just as fabulous.

It’s warm, comfy baked pasta dotted with savory ham, crisp broccoli, and sweet red bell pepper all wrapped up in a gooey, garlicky, cheese sauce that is utterly out of this world. Topped with some crunchy Panko bread crumbs, you’ll have a hard time saying no to seconds [or thirds!].

Hungry? Hope so!

Ham & Cheese Baked Pasta
click to print

Ingredients:

  • 9 ounces uncooked pasta, such as penne or ziti [approximately 3 cups dry]
  • 3 cups broccoli florets, chopped
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 2 cups skim milk
  • 8 ounces grated Colby cheese
  • heaping 1/2 tablespoon whole grain dijon mustard
  • freshly ground black pepper
  • 1 small red bell pepper, diced [heaping 1/2 cup]
  • 8 ounces cooked ham, chopped
  • 1/2 cup panko bread crumbs
  • 1 tablespoon grated Parmesan cheese

Directions:

Preheat oven to 350 degrees. Cook pasta to al dente, adding broccoli during the last minute of cooking. Return pasta and broccoli to pan.

Meanwhile, melt butter in a medium saucepan over medium heat. Add garlic and cook until fragrant, approximately 30-60 seconds, stirring constantly. Stir in flour slowly, cooking until bubbly. Then add milk and bring to a boil. Reduce heat to low and stir in Colby, mustard, and a generous amount of black pepper. Stir until cheese melts, then pour cheese sauce over pasta. Add bell pepper and ham, and mix until combined.

Pour into ungreased 2 quart baking dish, top with bread crumbs and Parmesan cheese.

Bake, covered, for 20-25 minutes or until bubbly.

Time: 45 minutes [20 minutes active].

Yield: 8 servings.

Main Dishes, Pasta, Recipes

Turkey, Spinach, and Kale Stuffed Shells

Sarah

So, once upon a time almost three years ago, I made spinach-filled manicotti. Ben loved it, I hated it. It tasted like spinach cottage cheese to me. That’s because my mom’s lasagna [which I oddly enough, haven’t ever blogged about even though it’s amazing] uses cottage cheese instead of ricotta, and I thought that substitution would work in other dishes. Turns out I was wrong. Blech! Ever since that day, I’ve been wary of spinach in baked pasta dishes. I know it’s not the spinach’s fault, and I love it in other things, but in pasta now? No thanks.

When I heard through the Secret Recipe Club that Jey at The Jey of Cooking was raising money for the American Heart Association in honor of her mom’s heart transplant by asking bloggers to make a heart-healthy dish, I realized this was the perfect opportunity to get back into the spinach pasta game.

And get back into it, I did.

See that? I call it Turkey, Spinach, and Kale Stuffed Shells. From the outside, it looks like your typical cheesy, saucy stuffed shells. Delicious, right? Needs no explanation, you assume. Wrong! On the inside, you’ll find a creamy sauce made with lots of greens like spinach and kale, a bit of hearty meat, your typical Italian seasonings, and enough to ricotta and parmesan cheese to enjoy but not be weighted down by. Extra creaminess comes from fat free Greek yogurt. Perfecto!

So why is this recipe heart healthy? Well, for one, it uses ground turkey instead of ground beef [lower in fat and calories]–and the amount of meat is reduced to be more of a “condiment” or flavoring than the focus. The focus of these shells is the greens. Kale is one of the healthiest greens around, thanks to its vitamins and minerals, as well as its ability to lower cholesterol when eaten cooked. Pretty neat. Spinach isn’t bad for you either, and this recipe does not taste bad… unlike my previous attempt… so I’m in, and hope you’ll be too! I know you’ll love this cheesy, veggie filled, hearty take on traditional stuffed shells. Please head over to Jey’s blog to read more about what she’s doing to honor her mom and check out the recipe roundup on March 30th!

Turkey, Spinach, and Kale Stuffed Shells
click to print

Ingredients:

  • 12 ounce package jumbo pasta shells [approximately 36 shells]
  • 1/2 pound ground turkey
  • 3 cloves garlic, minced
  • 2 cups fresh kale, packed tightly
  • 2 cups fresh spinach, packed tightly
  • 1 cup part-skim ricotta cheese
  • 1 cup fat free Greek yogurt
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • dash ground nutmeg
  • 1 25 ounce jar marinara sauce [I used Muir Glen Cabernet Marinara]
  • 1/2 cup shredded cheese [I used a pizza blend cheese (mozzarella, parmesan, provolone, romano) because I had it, but mozzarella or any Italian blend would work fine.]
  • freshly ground lemon pepper

Directions:

Begin by boiling a large pot of salted water for the shells. Once boiling, add shells and cook to al dente. Then drain, rinse with cold water, and spread out on a baking sheet to cool. Preheat oven to 350 degrees.

Then, brown ground turkey in a skillet. Add garlic to pan to saute when turkey is almost done cooking. Drain any excess fat and set aside.

In a food processor, combine kale, spinach, ricotta, and greek yogurt and process until greens are chopped very finely. You may have to do this in two batches, or add more greens as you go depending on the size of your food processor.

Remove greens mixture to a mixing bowl, then add cooked turkey, parmesan cheese, black pepper, basil, oregano, and red pepper. Stir together until incorporated.

Spoon a small amount of marinara sauce [~ 1/2 cup] on bottom of a large baking dish*. Then fill each shell with about 1 to 1 1/2 tablespoons of kale/turkey mixture and place in baking dish. Repeat until all shells are filled, then cover with remaining marinara sauce. You want the shells to be covered, but not drowning in sauce. Top with shredded cheese and lemon pepper. Bake in preheated oven for 25-30 minutes, or until cheese is brown and bubbly.

Time: 45 minutes [15 minutes active]
Yield: 8 servings.
Notes: *Regarding the baking dishes: I used a 9×13 pan and two individual size serving dishes, but you could use two square baking dishes [eat one and freeze/give away the other] or just use a larger dish [11×15]. Or just halve the recipe to begin with!

Recipes, Soups

Chicken Noodle Soup

Sarah

Warm & cozy homemade chicken noodle soup. This recipe used rotisserie chicken so it’s SUPER easy! I also added some nontraditional veggies but you can omit them if you like. SO good!

Warm & cozy homemade chicken noodle soup. This recipe used rotisserie chicken so it's SUPER easy! I also added some nontraditional veggies but you can omit them if you like. SO good!

My poor husband is sick in bed at home today. While it’s no fun to be sick, what better way to get well sooner than a warm, cozy bowl of Chicken Noodle Soup?

It’s a good thing that I made some of this classic comfort soup recently and stashed the leftovers in the freezer, since I can’t stay home all day and take care of him. At least I’ll be able to be here all day in spirit through each bite of light, savory chicken broth filled with tender chicken, slurp-able noodles, and hearty vegetables. Nothing sates sickness quite like old fashioned Chicken Noodle Soup, and I’m hoping it’ll do the trick in our house today!

Chicken Noodle Soup

  • Servings: 10-12
  • Print

Ingredients:

  • 10 cups chicken broth [I used homemade, but if I wasn’t, I would recommend low-sodium.]
  • 1 medium yellow onion, chopped [about 1 cup]
  • 3 large stalks celery, chopped [about 1 1/2 cups]
  • 6 medium carrots, scrubbed and chopped [about 2 1/2 cups]
  • 1 large parsnip, peeled and chopped [about 3/4 cup]
  • 4 small turnips, chopped; optional
  • 2 small radishes, chopped; optional
  • 2 large cloves garlic, minced
  • 2 cups cooked, shredded chicken [I used a combination of white and dark meat, from my whole roasted chicken, but use whatever you prefer.]
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 6 ounces extra broad egg noodles, uncooked
  • 1 tablespoon + 1 teaspoon dried dill
  • 2 teaspoons dried basil
  • crusty bread, for serving

Directions:

In a large stockpot, combine chicken broth, onion, celery, carrots, parsnip, turnips, radishes, garlic, and chicken. Stir in pepper and the bay leaf, then cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes until the chicken is hot and the vegetables are tender. Then, discard the bay leaf and add the noodles, dill, and basil. Cover and simmer for 20-25 minutes, or until noodles are cooked. Taste and adjust seasonings as necessary, and serve with crusty bread.

Note: As you might be able to see in the photo, my noodles broke up pretty quickly after they were cooked. My only explanation for that was that I used no-yolk egg noodles, which have a slightly different texture than regular egg noodles… just keeping it in mind for you!

Main Dishes, Pasta, Recipes

Spaghetti and “Meat” Balls

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, Recipes, Soups

Lasagna Soup

Sarah

This soup was really good. Really, really, really good. Like, so good that I was [kinda-sorta-maybe] glad that Ben liked it, but [kinda-sorta-maybe… most definitely] hoping that he didn’t like it enough to eat the leftovers. And if that situation happened to arise, well, then I would be happy to slurp up each and every drop of Lasagna Soup because, as I said, it was just so good. Except I wouldn’t be slurping it, because that’s not very ladylike, now is it?

This Lasagna Soup is flavorful, filling, and the most perfect way to fulfill those healthy New Years resolutions while still indulging in your cheeeesy cravings too. Pantry staples–a boatload of herbs, tomatoes, and broth, combined with fresh spinach, browned ground beef, and a handful of leftover macaroni and cheese come together in a fantabulous way.

It is a welcome change from the rich, sweet treats of the holiday season, and is simple enough for a weeknight. Enjoy–even if you do have to share!

Lasagna Soup [inspired by A Veggie Venture]
printable version

Ingredients:

  • 1 pound ground beef
  • olive oil or a bit of reserved grease
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 28 ounces diced tomatoes, rinsed
  • 28 ounces crushed tomatoes
  • 8 cups chicken broth
  • 4 tablespoons pesto
  • 2 teaspoons dried parsley
  • 1 teaspoon marjoram
  • 1 teaspoon oregano
  • 1/2 teaspoon red chili flakes
  • freshly ground black pepper
  • 1 1/2 cups leftover white macaroni and cheese [or 1 1/2 cups cooked pasta plus 1/2 cup mozzarella cheese]
  • 4 cups loosely packed spinach, torn
  • parmesan cheese, for serving

Directions:

In a large stockpot, brown ground beef. Drain and set aside. Using a small amount of the hamburger grease, cook onions for about 5 minutes or until soft. Add garlic and cook for another minute, until fragrant. Return beef to pan, then add tomatoes, broth, pesto, parsley, marjoram, oregano, red chili flakes, and pepper. Stir to mix everything together and bring to a boil. Reduce heat to low and simmer, partially covered, for 20 minutes. Stir in pasta and simmer for an additional 4-5 minutes, then add spinach and simmer until wilted, another 1-2 minutes. Serve with a sprinkling of parmesan cheese.

Time: 45 minutes [25 minutes active].

Yield: 10 servings.