Sausage and Spinach Stuffed Shells

I love meals that can feed an army. This meal in particular could feed a large crowd, be used for several meals and/or lunches, or be thrown in the freezer and used another day. I don’t think I’ve ever had a bad stuffed shell recipe, but the flavors in this one are especially great. In lieu of traditional marinara sauce chopped tomatoes are used. I enjoy marinara sauce with my pasta and was a little nervous. I stuck with the recipe as is and am glad I did. The tomatoes were a perfect topping and let the sausage and spinach really shine through.

Sausage and Spinach Stuffed Shells
Ingredients
1 12-oz package jumbo pasta shells
1 Tbsp olive oil
1 Cup yellow onion, finely chopped
1 lb Italian sausage, casings removed
3 cloves garlic, minced
1 large egg, lightly beaten
1 15 oz. container ricotta cheese
 10 oz frozen chopped spinach, thawed and drained
1 Cup freshly grated Parmesan cheese, divided
1 Tbsp. chopped fresh basil or 1 tsp dried basil
1/4 cup bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1 28 oz can chopped tomatoes with herbs, including the liquid

Directions
Bring a large pot of water to boil.  Salt water and cook pasta shells according to package directions.  Drain, rinse with cold water, and set aside.

Heat olive oil in a large skillet over medium-high heat.  Add the onions and cook until softened, about 5 minutes.  Add the sausage to the pan, and cook through breaking into smaller pieces.  Add the garlic and cook until fragrant, about 30 seconds.  Remove from the heat.

In a large mixing bowl, combine the egg, ricotta, spinach, 1/2 cup of the Parmesan, basil, bread crumbs, salt, and pepper.  Stir to combine.  Add the cooked sausage mixture to the bowl and stir until evenly mixed.

Preheat the oven to 375 degrees F.  Spread a thin layer of the chopped tomatoes in a 9×13 baking dish. Stuff each shell with some of the sausage and cheese mixture (I like to use a pastry bag for easy filling), and arrange in the baking dishes, open side up.  Spread the remaining tomatoes over the top of the pasta shells.

Cover the pans with foil and bake for 30 minutes, until hot and bubbling.  Remove foil and sprinkle with remaining Parmesan cheese.  Bake, uncovered, for 10 more minutes.  

Source: Annie’s Eats

Shrimp Lasagna Rolls

I thought a long time about making these. I saw the recipe, was intrigued, and then decided not to make them. Then, one day I got to thinking. I like several other pasta recipes with seafood in them so why was I discriminating against this one? Well, I finally made them and really enjoyed them! I just love lasagna rolls — perfectly portioned pieces of lasagna. If you think you might like these give them a try! You will not be disappointed.

Shrimp Lasagna Rolls
Ingredients
12 lasagna noodles
3 Tbsp olive oil
1 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper
3 cloves garlic, chopped
2 (15 oz) containers ricotta
1/2 Cup freshly grated Parmesan cheese
2 eggs, lightly beaten
1/4 Cup chopped fresh basil
1/4 tspfreshly grated nutmeg
3 Cups marinara sauce, store-bought or homemade
1 1/2 Cups grated mozzarella cheese

Directions
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender, but still first to the bite, about 8 minutes. Drain.

Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and garlic to the pan and saute until shrimp are cooked, about 4 minutes, stirring often. Remove from heat and let cool. Coarsely chop the shrimp and place in a bowl with 2 cups ricotta cheese, parmesan cheese, eggs, bails, 3/4 tsp salt, 1/4 tsp pepper, and nutmeg. Stir to combine. In another bowl, combine the marinara sauce with remaining 1 cup ricotta and stir to combine.

To make the lasagna, cover the bottom of a 9 x 13 ince baking dish with 1 cup marinara mixture. Lay a lasagna noodle flat on a dry work surface. Spread about 1/4 cup shrimp mixture evenly over the noodle. Roll up and place seam-side down in the baking dish. Repeat with remaining noodles.

Pour remaining sauce mixture over the lasagna rolls and sprinkle with mozzarella. Bake for 25 minutes or until cheese starts to turn golden brown.

Source: …and a cookie for dessert

Pasta with Pumpkin and Sausage

I first made this dish last year and was truly impressed with the flavors. Since, I have made it a couple of times each fall. While I believe that pumpkin should be around all year, I like to serve this meal only during the fall as a special treat. The meat could easily be subbed in this dish, although I think the sausage adds a unique flavor and compliments the pumpkin nicely.

 

Pasta with Pumpkin and Sausage
Ingredients:
2 Tbsp olive oil, divided
1 lb bulk sweet Italian sausage
1 medium onion, finely chopped
1 bay leaf
2 Tbsp sage
1 Cup dry white wine
1 Cup chicken stock
1 Cup canned pumpkin
1/2 Cup heavy cream
1/8 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt & Pepper
1 lb penne or other tube shape pasta
Parmigiano cheese for grating

Directions:
Heat 1 Tbsp of oil in a large skillet over medium-high heat. Brown the sausage and transfer to a paper towel lined plate. Drain fat from the skillet and return to stove. Add the remaining oil and saute the garlic and onion until transparent and fragrant.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add the stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return the sausage to the pan, reduce heat, and stir in cream. Season with cinnamon, nutmeg, salt, and pepper, to taste. Simmer 5-10 minutes or until sauce thickens.

Meanwhile, cook pasta according to manufacturers instructions. Drain and return pasta to the pot you cooked it in. Remove the bay leaf from the sauce and pour over the cooked pasta. Garnish with lots of cheese.

Source: Adapted from Food Network

Pasta with Chicken in a White Wine Cheddar Sauce

I have had this recipe starred in my google reader for quite some time now. This has been on my menu plan for a couple weeks in a row and for one reason or another I never ended up making all the meals. Finally, last week I made it. Now I’m sorry it took me so long –this was GREAT! Joe ate the leftovers for lunch the next day and said they were just as good.

Ziti with Chicken in a White Wine Cheddar Sauce
Ingredients
1 lb ziti or other pasta
3 Tbsp butter
1/2 Cup Roasted garlic paste
3 Tbsp flour
1/2 Cup white wine
2 Cups chicken broth
2 Cups broccoli, cooked
2 Cups chicken, cooked and cubed
1 1/2 Cups white cheddar cheese, grated
Salt and Pepper

Directions
Cook pasta to al dente and set aside. Melt butter in a nonstick skillet over medium heat. When butter begins to foam, add roasted garlic paste and cook until fragrant, about 1 minute. Add wine and cook until reduced, about 2 minutes. Add broth and simmer until slightly thickend, about 2 minutes. Add cheese and stir constantly while returning to a boil. Add Ziti, turning to coat. Add chicken and broccoli and serve.  

Source: Amber’s Delectable Delights

Chicken and Mushrooms in a Sun Dried Tomato Sauce

Ok, so this post is my take on a dish that I absolutely love from Key Wester. I haven’t had it since we moved to Florida over 3 years ago and have really been missing it (sheesh, time flies!). I decided it would be pretty simple to recreate using a basic tomato cream sauce.  The final product wasn’t the same as Key Wester’s — I actually liked it better! I only had half and half on hand so I used that in place of heavy cream and it tasted great. If you like sun dried tomatoes you have to try this!

Ingredients

 

2 Chicken Breasts, cut into bite sized pieces

1 large onion, chopped

2 cloves garlic, chopped

1 Cup sun dried tomatoes, chopped

8 oz mushrooms

¾ lb Penne Pasta

½ Cup white wine

1-1 ½ Cups Half & half

1 small can tomato sauce

Fresh basil (a bunch)

1 Tbsp Fresh parsley

Salt and pepper

 

Directions

 

Cook pasta according to manufacturer’s directions.

 

In a large skillet heat about 2 Tbsp of oil from the sundried tomatoes over medium-high heat. Place chicken in pan and sprinkle with salt and pepper, sauté until cooked through. Remove from the pan and set aside.

 

Melt 1 Tbsp of butter and oil in a skillet and add garlic, onion, and tomatoes. Sauté until onions are transparent and garlic is fragrant. Reduce heat to medium; add wine allowing the wine to reduce for approximately 5 minutes. Stir in tomato sauce and half & half. Bring sauce to a boil and reduce heat to low. Stir in basil and parsley. Add pasta and toss to coat. Serve immediately.

Lasagna Rolls

I was introduced to lasagna rolls a couple of years ago and fell in love. They are perfectly portioned little bundles of joy. The prep time for these is a bit time consuming (more so than regular lasagna), but they are well worth it.  I halved the original recipe and still had leftovers. I also used fresh spinach instead of frozen.

 

Lasagna Rolls

 

Ingredients

 

Sauce:

2 Tbsp unsalted butter

4 tsp all-purpose flour

1¼ Cup whole milk

¼ tsp salt

¼  tsp ground pepper

pinch ground nutmeg

 

Lasagna:

15 oz ricotta cheese

1 Cup fresh spinach, chopped

1 Cup grated parmesan

1 large egg beaten

¾ tsp salt, plus more for water

½ tsp ground black pepper

6-12 Lasagna noodles

2 Cups pasta sauce

1 Cup shredded mozzarella

 

Directions:

To make the sauce, melt the butter in a medium skillet. Add flour and whisk until combined (1-2 minutes) and slowing whisk in the milk. Increase heat to medium-high and whisk until the sauce comes to a simmer and is thick. Whisk the salt, pepper, and nutmeg into sauce, set aside.

 

Preheat oven to 400. Whisk the ricotta, spinach, egg, salt, and pepper in a medium bowl to blend.

 

Boil noodles in salted water until al dente. Drain and arrange in a single layer on a baking sheet to prevent sticking.

 

Butter a baking dish and pour bechamel sauce on the bottom of the dish. Spoon 3 Tbsp of ricotta mixture onto a lasagna noodle and spread into an even layer. Start at one end and roll. Place seam side down in the baking dish. Repeat until all noodles are complete. Spoon one cup of pasta sauce over the rolls, top with cheese, cover tightly, and bake for 20 minutes. Remove foil and bake an additional 15 minutes or until cheese is bubbly. Let rest 10 minutes before serving.

 

Meanwhile, heat remaining pasta sauce to serve alongside.

 

Source: Everyday Italian

 

 

 

 

 

Chicken-Spinach Lasagna

I wasn’t sure Joe or I were going to like this recipe because we really LOVE traditional lasagna, but I couldn’t have been more wrong. This recipe really delivered! I used my homemade sauce that I made last week and used a little more cheese (I love cheese!), and it just disappeared. I also made a half recipe like was suggested and there was still plenty of leftovers. Best of all, it was just as good (if not better) the next day!  If you’re looking for a lighter version of lasagna, give this one a try. It will not disappoint.

 

Chicken and Spinach Lasagna

Ingredients:

3-4 Chicken breast tenderloins

salt and pepper

1-2 Tbsp extra virgin olive oil

1 small onion, diced

1 clove garlic, minced

4 oz. mushrooms, sliced

2-3 Cups pasta sauce

8 oz. ricotta cheese

1 egg, lightly beaten

1 tsp. Italian seasoning

9-12 lasagna noodles, uncooked (depending on size of dish)

2 cups spinach, chopped

1-2 Cups shredded mozzarella cheese

 

Directions:

Season chicken with salt and pepper and saute until cooked through. Cut into bite-sized pieces and set aside.

 

Add onion and garlic to the pan with 1-2 tbsp olive oil and sauté about 2 minutes. Add the mushrooms and continue to sauté until onion is tender, about 3-4 minutes.  Add the pasta sauce and the chicken to the skillet.  Bring to a boil, reduce heat, and simmer about 5 minutes.

 

In a small bowl, combine the ricotta, egg and Italian seasoning.  Stir until well combined.

 

In a baking dish, spoon a thin layer of the pasta sauce so that it just coats the bottom of the dish.  Top with one layer of lasagna noodles. Spread one half of the ricotta mixture over the noodles, sprinkle with one cup of chopped spinach, and one third of pasta sauce. Repeat the layers again with noodles, ricotta,  spinach, and pasta sauce.  The last layer will be noodles, the remaining pasta sauce and shredded mozzarella.

 

Cover with foil and bake at 375° for 45 minutes.  Remove the foil and bake for 10 minutes more.  Let stand 10 minutes before slicing and serving.

 

Source: Annie’s Eats, originally from Sweet Savory Southern

Spaghetti and Meatballs

This isn’t usually a meal I make in the summer, but when Joe asked for it this week I couldn’t resist. I had also run out of homemade sauce in my freezer so I used it as a perfect opportunity to replenish the supply. I make a big batch of sauce and freeze it in 2 cup portions, which for us, is the perfect amount to thaw for later use.

Spaghetti and meatballs with homemade pasta sauce

Pasta Sauce

Ingredients:

2 – 28 oz cans crushed tomatoes

2 – 28 oz cans whole tomatoes

1 onion finely chopped

2 tbsp olive oil

4 cloves garlic, chopped

2 tbsp basil

2 tbsp parsley
2 tbsp sugar (or more, to taste)

Salt & pepper to taste

Sherry (for rinsing tomato cans)

½ stick butter

 

Sauté onions and olive oil over medium heat in a large stockpot until translucent. Add in tomatoes and mash with a potato masher.  Add in garlic, basil, parsley, salt, and pepper. Pour sherry into one of the empty containers and ‘swirl’ to remove remaining tomato sauce. Repeat with remaining can, and add to the sauce. Drop in butter and allow it to melt. Reduce heat, simmer sauce for at least two hours, stirring occasionally.

 

Source: Adapted from my Mother-In-Law

 

Meatballs

Ingredients:

1 lb ground beef

¾ Cup parmigiano reggiano

¼ Cup bread crumbs

2 large eggs, lightly beaten

2 tbsp milk

¼ Cup fresh flat leaf parsley, chopped

Salt & pepper to taste

Flour, to coat

¼ Cup olive oil

 

Lightly mix together cheese, bread crumbs, eggs, milk, and parsley. Season with salt and pepper. Add beef and gently combine. Shape into bite size meatballs. Heat oil over medium-high heat in a large skillet.  When oil is nice and hot add meatballs in batches allowing them to brown (about 3-5 minutes per side). Continue to cook until all sides are brown. Remove meatballs to a plate.

 

Source: adapted from Everyday Italian

Caprese Pasta

I haven’t been feeling well for the past couple of days, but I still wanted a nice, homemade dinner for my husband to come home to after work. This dish comes together in a cinch and paired with a simple salad it’s a super quick meal!

Ingredients:

1 lb of pasta (I used mini penne)

½ C. fresh basil, chopped

1 pint grape tomatoes sliced lengthwise

1 small round fresh mozzarella cheese cut into small cubes

2 tbsp parmesan cheese grated

Olive oil for drizzling

Salt & pepper to taste

 

Directions:

 

1.    Heat a large skillet coated with olive oil, add tomatoes and sauté until they burst (approximately 10-15 minutes) stirring occasionally.

2.    Meanwhile, bring a large pot of water to a boil and cook pasta according to directions reserving 1 C of cooking liquid. Drain & set aside.

3.    Once tomatoes have burst use a potato masher to mash tomatoes. Stir in basil, cooking liquid, salt & pepper. Let the sauce cook for 2-3 minutes to allow the flavors to combine. Add the pasta and toss to coat. Finally, add the cheeses and toss pasta allowing cheese to melt. Plate and serve.

 

 

Adapted from: Everyday Italian