{Recipe} Spicy Sausage Pasta

I am always looking for fast and easy weeknight meals.  This super tasty dish fits all the requirements and then some.  Not only is it fast and easy, but it is a one pot meal.  Perfect for weeknights!  

I found this recipe at the blog of  Kevin and Amanda.  I have tried several of the recipes on their blog, like Bacon Cheeseburger Chicken.  I adapted this recipe a bit to make a bit more to feed my family of five.  

Enjoy!

Spicy Sausage Pasta 

by Wende Rickett

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Ingredients

• 1 tbsp olive oil
• 2 lb smoked sausage, sliced into coins
• 1.5 cups diced onion
• 2 cloves garlic, minced
• 24 oz low-sodium chicken broth
• 1-10 oz can mild diced tomatoes and green chiles, undrained
• 1 -10 oz can diced tomatoes, undrained
• 2/3 cup heavy cream
• 12 oz penne pasta
• 1/2 teaspoon salt and pepper, each
• 1 1/2 cup Monterey Jack cheese, shredded
• 1/3 cup scallions, thinly sliced

Instructions

Add olive oil to an oven-safe skillet over medium high heat until just smoking.

Add sausage and onions and cook until lightly browned, about 4 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Add broth, tomatoes, cream, pasta, salt and pepper and stir.

Bring to a boil, cover skillet, and reduce heat to medium-low.

Simmer until pasta is tender, about 15 minutes.

Remove skillet from heat and stir in 1/2 cup cheese.

Top with remaining cheese and sprinkle with scallions.

Broil until cheese is melted, spotty brown, and bubbly.

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Linked To:
* I Heart Naptime: Sundae Scoop Link Party
*Boogieboard Cottage: Masterpiece Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday

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Antipasto Pasta Salad Salad

This dish is a pasta salad and a salad; hence the title of this recipe. This is a great dish to make and have for a healthy lunch during the week. I explain the best way to prepare and pack it below. I used some of my favorite antipasto staples, but you could use whatever are your favorite items. A little tuna or shrimp (instead of the salami) would be good additions to this, too.

Ingredients:
Half a pound of penne pasta
4 ounces Italian dry salami, diced
8 ounces (1 ball) fresh mozzarella cheese, diced
1 red pepper, seeded and chopped
1/3 cup Kalamata olives, pitted and halved
½ cup grape tomatoes, halved or quartered depending on size
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Romaine lettuce chopped
(Additional items could include artichoke hearts, cooked asparagus, red onion, cucumber, garbanzo or cannellini beans, etc.)

Herbed Red Wine Vinaigrette:
¼ cup good red wine vinegar
2 garlic cloves, pressed through a garlic press or 2 tsps garlic paste from the tube
½ tsp good Dijon mustard
½ tsp dried Italian seasoning
Salt and pepper to taste
Pinch of sugar
½ cup good olive oil

Bring a pot of water to boil; salt liberally. Add the pasta and cook until al dente, approx. 10-11 minutes. Drain and transfer to a bowl of ice water to cool. Drain again and let sit so it dries some. Prepare the rest of the salad while this is happening.

Add the salami through the parsley to a bowl. Set aside.

Make the dressing by adding all of the ingredients to a small bowl, except the oil. Whisk together and then slowly add the oil while whisking.

Add the pasta to the bowl with the rest of the salad ingredients. Toss with some of the dressing.
To plate, add some chopped lettuce to a bowl, dress it a little bit with the vinaigrette. Add some pasta salad and serve.

This is a great recipe to make ahead for lunches during the week. Just pack the lettuce and pasta salad separately so the lettuce doesn’t wilt. Pack a little extra vinaigrette on the side, just in case you need it.

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Pesto Pasta Salad

I am going to make this pasta salad all the time. I am so glad I found it. It's perfect for barbecues, family gatherings, picnics, and even brunch. Recipe is courtesy of Cuisine at Home.

Cook:
1 lb. dry penner pasta
2 cups frozen green peas

Whisk:
1/2 cup purchased refrigerated pesto (I used Buitoni basil pesto)
3 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. lemon zest
1 Tbsp. minced garlic
salt and pepper to taste

Stir in:
4 cups fresh baby spinach (could also use arugula for a little peppery bite)
1/2 cup grated parmesan
1/2 cup pine nuts, toasted

Toast pine nuts in a stainless steel skillet over medium heat. Stir and toss until pine nuts are golden brown and fragrant. Set aside.

Cook penne in a large pot of boiling salted water according to package directions; add peas during the last three minutes. Transfer penne and peas to a bowl of ice water; drain well.

Whisk together pesto, lemon juice, olive oil, zest and garlic in a large bowl; season with salt and pepper.

Stir in penne, peas, spinach, Parmesan, pine nuts; season with salt and pepper.

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Recipe: Pasta with Chickpea-Tomato Sauce

I love serving meatless meals for my family.  Not only is it more healthy but it is very budget friendly.  I am super blessed that my family loves chickpeas. We have a favorite chickpea dish, Oh So Tasty Bean Salad, that during the summer months, my family requests at least once a week.  It is just that good!

I found this recipe and immediately knew that this would be something my family would like.  I changed it up a bit to suit my family.  It is a very hearty pasta dish made even better with crumbled feta on top.  Super easy and ready to serve in about 30 minutes which makes it a great weeknight super dish when you have very limited time.

Enjoy!

Pasta with Chickpea-Tomato Sauce

adapted from the original recipe by Lucinda Scala Quinn/Mad Hungry

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Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 3 cups chickpeas (or 2 cans drained)
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 1/2 cups chicken broth
• 12 ozs pasta, preferably shells or ridged pasta
• Salt and pepper to taste
• Feta cheese, crumbled (or Parmesan cheese)

Instructions

• In a pot, heat oil over medium heat.

• Add garlic and cook until fragrant, about 30 seconds (do not brown).

• Add chickpeas, season with salt and pepper.

• Cook about 5 minutes.

• Add diced tomatoes with juice, tomato sauce and chicken broth.

• Bring to a boil; reduce to a simmer and cook until sauce has reduced slightly, about 20 minutes.

• Season with salt and pepper to taste.

• While sauce is cooking, cook pasta in large pot of boiling salted water until al dente.

• Drain pasta and return to pot.

• Add sauce to pasta and toss.

• Scoop individual portions and garnish with feta.

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Linked To:

*My Sweet and Savory: Meatless Monday

*Mrs. Happy Homemaker: Makin' You Crave
*The Sweet Spot: Mouthwatering Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes
*Mandy's Recipe Box: Totally Tasty Tuesday
*33 Shades of Green:  Tasty Tuesday
*From Mess Hall to Bistro: Made From Scratch Tuesday
*Lady Behind the Curtain: Cast Party Wednesday
*Mom On Timeout: Taking a Timeout Thursday
*Miz Helen's Country Cottage: Full Plate Thursday

*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes

*Happy Hour Projects: Freestyle Friday
*Blissful and Domestic: Feature Friday
*Raising Oranges: Handmade 52
*Country Momma Cooks: Link & Greet 

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Recipe: Lasagna Soup

Last week here in Texas, we actually had three days of cold rainy weather....three days!  I must say this has been a very wet winter and we needed this rain.  The ponds, lakes and rivers are overflowing.  Spring is already here and this week we are back in the 80's.  

So with all that cold weather, I knew some soup days were here.  I made this soup a couple of months ago and it was so good.  My family loved it and ate every last drop of it.  It was just as good this time around!  I love how quick this soup comes together, way faster than making a traditional lasagna, but you still get the awesome taste of a big pan of yummy good lasagna.

I made just a few changes based on what I had on hand but it didn't change the yummy goodness of this soup at all.  On your next cold day, you must make this soup.  Your family will thank you for it!

Enjoy!

This is the cheesy goodness that goes in the bottom 
of the bowl....don't skip this step...

it totally makes the soup!

Lasagna Soup

{adapted from the original recipe by Brenda/A Farmgirl's Dabble}

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Ingredients

Soup

• 2 tsp olive oil
• 1 1/2 lbs ground beef
• 3 cups onions, chopped
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 2 tbsp tomato paste
• 1 28-oz can fire roasted diced tomatoes
• 2 bay leaves
• 6 cups chicken stock
• 8 oz pasta
• salt and pepper to taste

Cheesy Goodness

• 8 oz ricotta cheese
• 1/2 cup parmesan cheese, grated
• 1/4 tsp salt
• pinch black pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add meat/sausage, breaking up into bite sized pieces.
3. Brown for about 5 minutes.
4. Add onions and cook until softened, about 6 minutes.
5. Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
6. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
7. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine.
8. Bring to a boil and then reduce heat and simmer for 30 minutes.
9. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth.
10. Season to taste with salt and freshly ground black pepper.
11. While the pasta is cooking, prepare the cheesy goodness. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
12. To serve, place a dollop of the cheesy goodness in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

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Linked To:
*A Little Nosh: Tastetastic Thursday
*Mom on Timeout: Taking a Timeout Thursday
*The 36th Avenue: Party Time
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: It's Hodgepodge Friday
*Stuff and Nonsense: Friday's Unfolded
*Happy Hour Projects: Freestyle Friday
*Raising Oranges: Handmade 52
*Rattlebridge Farms: Foodie Friday
*Country Momma Cooks: Link and Greet
*Around My Family Table: Feed Your Soul
*The Sweet Details: Savory Sunday
*Everyday Mom's Meals: Church Supper
*Flamingo Toes: Think Pink Sundays
*Addicted to Recipes: Scrumptious Sunday
*A Simple Klassic Home: Simply Klassic Sunday
*Beyer Beware: Hunk of Meat Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes
*Mandy's Recipe Box: Totally Tasty Tuesday

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{Crazy Cooking Challenge} Scooter's Spaghetti

I can't believe how quickly this year is flying by.  It's time for another Crazy Cooking Challenge.  Last month's challenge was chocolate cake.  The most viewed cake was Whopper Cake with Chocolate Almond Buttercream.  This month's challenge is spaghetti with red sauce.  My family loves spaghetti so I knew this was a challenge I was going to like!


I know that I can't be the only person addicted to Pinterest, so several months ago, I came across a pin for salad in a jar.  A brilliant idea from Paula at Salad in a Jar.  I mean REALLY brilliant and if that was so smart she had to have more awesome recipes and boy does she but the one that caught my eye was Scooter's Spaghetti.  It was delish!  


I made a few changes based on my family's preferences and ingredients that I had on had.  I had some Philadelphia Italian herb cooking cream that I thought would be a perfect subsititution for plain cream cheese.  I think that it add more flavor and creamy texture.  I also used a six cheese Italian pre-shredded mix...all two cups. 


OK...here is where I may shock some of you.  When I make sauce, either homemade or jarred, I always add a stick of butter or margarine.  My sister-in-law's Italian grandmother taught me this over ten years ago.  It adds some yummy goodness and really takes the sauce over the top.  You certainly could skip this step, however, please give it a try and see if you don't agree.  And give it a try as you make this most devine spaghetti dish!


Enjoy!  

{Crazy Cooking Challenge} Scooter's Spaghetti

{adapted from the original recipe by Paula/Salad in a Jar}

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Ingredients

• 12 ounces uncooked spaghetti
• 1 pound ground beef
• 1 large jar spaghetti sauce (25 ounces)
• 1/2 cup butter or margarine
• 1 tbsp butter
• 2/3 cup chopped onions
• 1 tbsp minced garlic
• 8 ounces Philadelphia cooking cream, Italian herb flavor or cream cheese
• 2 cups Italian cheese mix, shredded
• Fresh grated Parmesan cheese
• French Fried Onions (small can)

Instructions

• Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
• Brown ground beef in a skillet. Drain excess grease.
• Add spaghetti sauce and 1/2 cup butter to skillet and heat.
• Combine onions, peppers and 1 tablespoon butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
• Add cooking cream or cream cheese to vegetables and stir well.
• Using a 10 x 6 dish, assemble in the following order:

• Thin layer of spaghetti sauce on the bottom of the casserole dish.
• Spaghetti
• Cream cheese/vegetable mixture
• Spaghetti sauce
• Parmesan Cheese (amount subject to your own taste)
• Italian cheese or cheese of your choice
• French Fried Onions (added during last 5 minutes of cooking)
• Bake at 350 degrees for 25 minutes. Top with fried onions and continue baking 5 more minutes.

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Linked To:
*This Chick Cooks: These Chick Cooks
*Turning the Clock Back: What's Cooking Wednesday
*Bizzy Bakes: Bake with Bizzy
*Miz Helen's Country Cottage: Full Plate Thursday
*Frugal Follies: Frugal Food Thursday
*A Little Nosh: Tastetastic Thursday
*Mom on Timeout: Taking a Timeout Thursday
*36th Avenue: Time to Party
*Home Sweet Home: Friday Favorite Finds
*It's a Hodgepodge Life: Hodgepodge Friday
*Happy Hour Project: Freestyle Friday
*Rattlebridge Farm: Foodie Friday
*Blissful and Domestic: Feature Friday Linky Party
*The Sweet Details: Savory Sunday
*Everyday Mom's Meals: Church Supper
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Sweet Spot: Recipe Party
*It's A Blog Party: Delicious Dishes

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Countdown to 2012: Best Main Dishes

I am so excited to be joining Finding Joy in My Kitchen for her annual countdown.  I participated last year and it was interesting to look back on my blog to see the recipes that I made over the past year.

We definitely had some favorite main dishes this year.  Some were meatless, some were not.  As a family, we are trying to add more meatless dishes in our menu rotation next year.   

These were our favorite main dishes this year:

The Best Baked Ziti

 ~~~~

 Bubble Up Enchiladas

~~~~

Navajo Tacos

~~~~

Smothered Pork Chops in the Slow Cooker

~~~~

Roasted Roma Tomato Lasagna

~~~~

Crock Pot Chicken Parmesan

~~~~

 

Copy Cat Cracker Barrel Hashbrown Casserole

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Recipe: The Best Baked Ziti

In my efforts to incorporate more meatless meals into my family's diet, I have been searching for hearty dishes that will fill their bellies up.  Some recipes my family have loved and some they haven't.  Pasta dishes always win because they are satisfying and tasty.  Tasty, according to my family, because they usually have lots of cheese!  I came across this dish on Maggie's Vittles and Bits.  If you have not been to her blog...you MUST!  She has some fabulous recipes and this dish is a real winner!  We ate this dish up and enjoyed it with a salad and some crusty bread.  I used penne pasta because my little grocery store doesn't carry anything "fancy" like ziti.  Penne is pretty exotic around these parts.  I also made her Spicy Tomato Sauce and it is so hearty and delicious.  This dish was perfect and will be added to our regular dinner menu rotation.

Enjoy!

The Best Baked Ziti

(original recipe by Maggie/Vittles and Bits)

{print}

Ingredients

16 oz ziti pasta (or penne)

2 cup small curd cottage cheese

2 eggs

1/2 cup freshly grated parmesan or romano cheese

3 1/2 cup Spicy Tomato Sauce (or any good quality jarred sauce)

3/4 tbsp cornstarch

1/2 tsp garlic powder
1/4 cup heavy cream

3/4 cup milk

1 1/2 cups freshly grated mozzarella cheese

2 tbsp fresh basil, chopped

pepper, to taste

Directions

Combine cottage cheese, eggs and 1/4 cup parmesan cheese in a small bowl.  Set aside.  Grease a 13x9 baking pan and set aside.  Preheat oven to 350 degrees.  Bring a large pot of water to boil.  Add pasta and cook about 5 minutes.  (The pasta will finish cooking in the oven.  This prevents the pasta from getting soggy.)  Drain pasta.  Return the now empty pot to the stove over medium-low heat.  Add cornstarch, garlic powder, cream and milk.  Bring to a simmer and cook until thickened, about 3-4 minutes.  Remove cream sauce from heat and add cottage cheese mixture along with 1 cup of the tomato sauce and 1 cup of mozzarella cheese.  Stir to combine and add pasta.  Stir to coat the pasta thoroughly with the sauce.  Transfer pasta to prepared baking dish and spread evenly.  Pour remaining 2 1/2 cups tomato sauce over the top and spread in an even layer.  Sprinkle chopped basil, pepper and remaining 1/4 cup parmesan over the top.  Then sprinkle the remaining 1/2 cup (or more) mozzarella cheese.  Cover dish tightly with foil and bake for 45 minutes.  Remover foil and back and additional 15 minutes.  Remove from oven and serve.

Linked To:
*Everyday Sisters: Sharing Sundays
*The Sweet Details: Savory Sunday
*LambAround: Not Baad Sundays 
*Nifty Thrifty Things: Nifty Thrifty Sunday 
*Flamingo Toes: Think Pink Sundays 
*Petite Hermine: Sunday Linky Party
*My Sweet and Savory: Meatless Mondays
*Boogieboard Cottage: Masterpiece Monday 
*11th Heaven's Homemaking Haven: Homemaker Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen 
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday 
*Delightfully Dowling: Mangia Mondays 
*A Southern Fairytale: Mouthwatering Monday 
*Marvelously Messy: A Marvelous Mess 
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes 
*Mandy's Recipe Box: Totally Tasty Tuesday 
*33 Shades of Green: Tasty Tuesday 
*Permanent Posies: Tasty Tuesday Tidbits 
*Chef In Training: Tuesday Talent Show 
*From Mess Hall to Bistro: Made From Scratch Tuesday 
*Around My Family Table:  Turning the Table Thursday
*Miz Helen's Country Cottage: Full Plate Thursday 
*Somewhat Simple: Strut Your Stuff 
*Designs by Gollum: Foodie Friday 
*Six Sisters' Stuff: Strut Your Stuff Saturday
*This Chick Cooks: These Chicks Cooked  

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Ravioli with Tomato Sauce

This recipe from The Food Network Magazine was delicious and a big hit with my husband. Their recipe calls for spinach ravioli, but you can use whatever frozen ravioli you like. I just used a regular cheese ravioli. Spinach would be good though and that is what I was going for, but my grocery store didn't have it.

Ingredients
2 tablespoons extra-virgin olive oil
1 ounce Italian salami, finely diced, or pulsed in a food processor
4 cloves garlic, minced
1 28-ounce can San Marzano plum tomatoes, drained, juices reserved (I love, love, love San Marzano tomaotes and use them all the time now.)
5 or 6 fresh basil leaves, plus more for garnish
Pinch of sugar
Kosher salt and freshly ground pepper
1 1/2 pounds frozen spinach-and-cheese ravioli
1 ounce ricotta salata or parmesan cheese, grated

Directions
Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.

Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.

Per serving: Calories 482; Fat 20 g (Saturated 7 g); Cholesterol 60 mg; Sodium 1,007 mg; Carbohydrate 54 g; Fiber 7 g; Protein 25 g



In the background you'll see the delicious roast garlic I made to spread on good Italian bread. To roast garlic into spreadable yumminess, preheat an oven to 400 degrees. Cut the top of a garlic head off, so that the top of the cloves are exposed a bit. Drizzle with olive oil and season with salt and pepper. Wrap the garlic in foil and roast in the oven for 30 minutes.

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Recipe Review: Crock Pot Chicken Parmesan

When I came across Monster Mama's post for Crock Pot Chicken Parmesan, I knew that I would be making it in the very near future.  In fact, I featured it on a Must Try Tuesday post.  I love when I can use my crock pot...it just makes getting dinner on the table on those hectic days, so much easier.  It also sounded like the perfect Sunday dinner.  After all, who doesn't love the smell of a cooked meal after getting home from church? 

What makes this recipe unique, in my opinion, is that you don't have to pan fry the chicken in the breading before adding it to the crock pot.  You simply dredge your uncooked breast in egg and bread crumbs and add it to the crock pot.  So super simple!

I made just a few changes to the recipe.  Instead of using a jar sauce, I used my roasted Roma tomatoes which made this dish out of the world good!  I also did not have mozzarella slices on hand so I used shredded.  I wish there was smell-a-vision!  My kids came in and out of the kitchen several times asking if dinner was ready because it smelled so good and they wanted the yummy goodness...lol!

I highly recommend this recipe to any and all...especially if you are looking for a hearty delicious meal that doesn't require a lot of time!

Crock Pot Chicken Parmesan
(adapted from recipe at Monster Mama)
{print}

Ingredients
3-5 boneless, skinless chicken breasts

1/2 c Italian seasoned bread crumbs
1/2 c grated Parmesan cheese
1/4 tsp black pepper
1/4 tsp kosher salt
1 Tbsp olive oil
1 egg beaten
1 cup shredded mozzarella
1 batch roasted Roma tomatoes (makes 6 cups, use more or less to your liking)

Directions
Drizzle olive oil all over bottom of the crock pot. In a medium bowl or shallow plate, beat egg. In another bowl or shallow plate, mix bread crumbs, spices and grated cheese together and set aside. Dip each chicken breast into egg and then dredge in your breadcrumb mixture, making sure to evenly coat all sides. Place coated chicken on the bottom of crock pot. Sprinkle mozzarella on top of the chicken and pour the roasted Roma tomatoes and sauce over the chicken breasts. Cover and cook on LOW for 6-7 hours.

Serve with over a bed of pasta.

Linked To:
 * Mandy's Recipe Box:  Totally Tasty Tuesday
 * At the Well:  Tempt My Tummy Tuesday
 * It's A Blog Party:  Delicious Dishes
 * All the Small Stuff:  Tuesdays at the Table
 * From Mess Hall to Bistro:  Made from Scratch Tuesday
 * Fudge Ripple:  Tuesday Night Supper Club
 * From My Tiny Kitchen:  Gold Star Wednesday
 * Life as Mom:  Ultimate Recipe Swap
 * Dining with Debbie:  What's On the Menu Wednesday
 * It's A Keeper:  It's A Keeper Thursday
 * Prairie Story:  Recipe Swap Thursday
 * Miz Helen's Country Cottage:  Full Plate Thursday
 * Mommy's Kitchen:  Potluck Sunday
 * Six Sister's Stuff: Strut Your Stuff Saturday

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Recipe Review: Roasted Roma Tomato Lasagna

We are a lasagna lovin' family.  I have a recipe that I have used for at least six years that my family loves.  Several of my kids ask for as their birthday meal.  I love this recipe, but it's a lot of work.  When I saw Martha make this version of a meatless lasagna, I knew that I had to try it.  First off, the roasted Roma tomatoes are amazing!  I shared this recipe last week because it is so good!  Second, the lasagna is unusual because it is made with a bechamel sauce. I tweaked the original recipe just a bit for my family tastes. 

The family verdict?  Loved it!  They didn't seem to miss the meat or red sauce.  This is definitely a keeper that I will make often.

Enjoy!

Roasted Roma Tomato Lasagna
(adapted from the original recipe by Zahra Tangorra)
{print}

Ingredients
1 tablespoon unsalted butter
1 pound dried lasagna noodles 
8 cups Bechamel Sauce (recipe follows)
6 cups Roasted Roma Tomatoes, and their juices
2 cups ricotta cheese
4 cups grated pecorino cheese
2 cups fresh spinach


Directions
Preheat oven to 375 degrees.  Butter a 9-by-13-inch baking dish and place a single layer of lasagna noodles in the dish. Pour 2 cups bechamel evenly over pasta; top with 2 cups of the roasted tomatoes in their juices, one third of the ricotta, 1 cup pecorino, and one third of the basil. Repeat process twice and top with remaining lasagna noodles. Top with remaining 2 cups bechamel and 1 cup pecorino.   Cover baking dish with parchment paper-lined aluminum foil. Place baking dish on a baking sheet and transfer to oven; bake for 1 hour. Uncover and continue baking until lasagna noodles are tender, about 25 minutes more. Remove from oven and let stand 30 to 45 minutes before slicing and serving.

Bechamel Sauce
(recipe by Zahra Tangorra)

Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup all-purpose flour
10 cups milk
1 tablespoon plus 1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground nutmeg


Directions
Melt butter in a large saucepan over medium-high heat. Add flour and stir until absorbed, about 1 minute. Slowly whisk in milk, salt, and nutmeg. Bring to a boil and cook, stirring, until thickened, about 5 minutes. Remove from heat and let stand 15 minutes before using.

Makes about 8 cups.


Linked To:
 * Balancing Beauty and Bedlam:  Tasty Tuesday 
 * Simply Sugar & Gluten Free:  Slightly Indulgent Tuesday
 * Not So Homemade:  What's Cooking Wednesday
 * It's A Blog Party:  Delicious Dishes
 * Dining with Debbie:  What's on the Menu Wednesday
 * It's a Keeper:  It's a Keeper Thursday
 * Paisley Passions:  Thrilling Thursday
 * Miz Helen's Country Cottage:  Full Plate Thursday
 * Prairie Story:  Recipe Swap Thursday
 * Simply Sweet Home:  Friday Favorites
 * Crazy Domestic:  All Things Domestic
 * Life as Mom:  Ultimate Recipe Swap
 * Mommy's Kitchen:  Potluck Sunday
 * My Sweet and Savory:  Meatless Mondays
 * Frugality and Crunchiness with Christy:  Hearth and Soul
 * Six Sister's Stuff: Strut Your Stuff Saturday

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Raviola with Arugula, Tomatoes and Pancetta

I saw Giada making this recipe on her show the other day and it looked so yummy and easy I just had to try it.

Ingredients
1 pound cheese ravioli (Just use a fresh, store-bought like Buitoni)
6 ounces thinly sliced pancetta, chopped
1 (15-ounce) can diced tomatoes, drained (I like to use the no salt added variety)
3 tablespoons olive oil
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 cups arugula
1/2 cup thinly sliced fresh basil leaves, divided
2 tablespoons butter, at room temperature

Directions
Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain.

In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.

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Pasta Primavera

Here is another good recipe courtesy of Giada De Laurentiis. This one leaves a lot of room for interpretation. Use the pasta of your choice, your favorite vegetables and you can add chicken or leave it vegetarian. I used mostly bell pepper, onion and carrot because my husband isn't a fan of the squash family, but if you are less discriminatory, use the zucchini and summer squash that the recipe calls for. I also found a tri-color penne pasta that was a great fit in this dish.

What You'll Need:
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

How to Make It:
Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

(I don't think I need to mention how awesome the veggies are in this dish. Those of you have followed this blog for some time, know what a fan I am of roasting vegetables. It adds so much flavor and allows the natural sweetness to come out of the veggies.)

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes, or according to the package directions. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Add a little drizzle of olive oil if you're so inclinded. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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Penne with Sausage, Tomatoes and Ricotta

This dish was inspired by a recent visit to Carrabba's. It is actually pretty easy to throw together, takes very few ingredients, but has lots of flavor. I used a can of San Marzano tomatoes, which are a special variety of plum tomatoes that come from a small town of the same name near Naples, Italy. They're a little sweeter and less acidic. I added in some fresh basil and a dollop of ricotta cheese for creaminess. Bon Apetito!

What You'll Need:
1 package of hot Italian turkey sausage (or pork if you'd like), removed from the casing
1/2 an onion, chopped (white or yellow)
3 cloves of garlic, minced
1 (28-ounce) can of whole, peeled, San Marzano tomatoes
1 box of penne pasta
basil, about 8 leaves, plus 4 leaves
handful of flat-leaf parsley, chopped
0live oil
salt and pepper

How to Make It:
In a large skillet or pot, add a little olive oil and heat over medium to medium-high. Add the sausage and cook while crumbling. Once brown, add the onion and garlic and cook until soft, about 5 minutes or so.

At this point start to boil your water for the pasta and the penne once the water is boiling. Back to the sausage and onion mixture, add the can of tomatoes (and the juice), crushing the tomatoes in your hand as you add them. Season with a little salt and black pepper. Allow to simmer while your pasta cooks.

Roll the 8 leaves of basil together like a cigar, slice to make ribbons. Add the ribbons of basil to the sauce. Once the pasta is done, drain. Spoon into bowls, top with some of the sauce and finish with the additional basil leaves, chopped parsley, freshly grated parmesan cheese and a dollop of ricotta cheese.

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