Category: PASTAS & GNOCCHIS

Lasagna Roll Ups

Lasagna is a versatile meal that can be prepared ahead of time, freezes beautifully, and is great way to use up leftover marinara or pasta sauce. It is delicious whether vegetarian or meat filled. Lasagna is popular with all age groups, and is packed with nutrients like calcium, B vitamins, and lycopene among other yummy goodness. A fun “twist” on traditional layered lasagna are Lasagna Rollups.

LASAGNA ROLL-UPS
12 oz. lasagna pasta noodles cooked al dente
16 oz. container of Ricotta cheese
2 eggs
1/2 tsp dried Italian herbs like oregano, thyme, rosemary mix
Salt and pepper
3 cups of shredded mozzarella cheese – (I use a mix of both Fresh buffalo mozzarella and aged mozzarella)
1/3 cup of grated Parmesan cheese
2 1/2 cups marinara or meat ragu sauce – (jarred or homemade is fine)

  • Preheat Oven to 350 degrees. 
  • Cook noodles to minimum time listed on package until al dente, drain well.
  • Prepare filling- In bowl, mix 16 oz of Ricotta cheese, two eggs, dried herbs, pinch of salt and pepper, 1 teaspoon of Parmesan, and 1/3 cup of shredded mozzarella until thoroughly mixed.
  • Place 1/2 cup of sauce at bottom of roasting pan.
  • Assemble rollups- On work surface, place 3-4 tablespoons of Ricotta filling towards the end of the noodle, add 1-2 teaspoons shredded cheese, and then roll up into a “wheel”. Place into roasting pan in rows. Repeat and complete filling the pan with rolled and filled pasta, then cover with sauce. Sprinkle the remaining mozzarella and parmesan cheese over all the pasta. Cover pan with foil and bake for approximately 25 minutes, remove foil, and bake for additional 3-5 minutes until top cheese golden.
  • Buon Appetito! I hope you enjoy and thank you so much. 

CHICKEN PASTA IN GARLIC CREAM SUN-DRIED TOMATO SAUCE

While this sounds like a complicated recipe, it’s an easy and quick weeknight recipe when you use the rotisserie chicken.  I buy rotisserie chickens often and when I get home from the store and they are relatively cool I de-bone the chicken and portion out the pieces for week night recipes.  I then take the remaining bones and skin and simmer for about an hour to create stock.  I then freeze the stock in 2 cup portions for use in those same week night recipes.

Chicken Pasta in Garlic Cream Sun-Dried Tomato Sauce
1 pack vermicelli noodles or pasta of your choice
5 cloves garlic, minced
4 chicken breasts or 2 cups rotisserie chicken pieces
1 cup milk or heavy cream
2-3 cups chicken broth
2 tablespoons classico sun dried tomato pesto
1/2 large white Vidalia onion, diced
4 tablespoons butter
2-3 tablespoons flour
salt
pepper
olive oil
fresh grated Parmesan cheese

  • Boil pasta in large pot.
  • While pasta boiling preheat large deep skillet to medium low.
  • Cube chicken to bite size pieces if using raw chicken.
  • Melt 2 tablespoons butter and add chicken, salt and pepper to taste.
  • Cook until chicken is JUST done. Remove to a warm plate.
  • Add remaining butter.
  • When melted, add flour to center of pan, whisk until mixture turns golden in color, creating a roux.
  • Add in the first cup of chicken stock raising heat to medium high, stirring until sauce thickens. Sauce will be very thick.
  • Whisk in second cup of stock until desired consistency.
  • Taste sauce at this point and add in more salt and pepper to taste. Heavy pepper is good in this dish.
  • Add chicken pieces.
  • Add in sun dried tomato pesto, reduce heat to low and allow sauce to continue cooking and thickening.
  • At the very end add in your milk or cream starting with just half to begin with.
  • Drain pasta and add to sauce, coating pasta with chicken and cream sauce.
  • Top with Parmesan cheese and enjoy.
  • If sauce gets to thick it is better to add more stock then milk, as milk or cream will make the dish to rich and take away from the flavor. If your sauce is not thick enough turn up the heat and quickly whisk in more flour.

HOMEMADE SPAGHETTI SAUCE

Spaghetti Sauce.  A food that everyone seems to have their versions of.  This is the best spaghetti sauce that I have ever tasted.  It is my nana’s recipe and I have never tasted another remotely like it.  Everyone that has tasted it has enjoyed it and gone back for seconds.  I make a double batch and freeze the leftovers for busy weeknights.  Serve with a salad and big,crusty bread and you have a complete meal.  Nana’s recipe calls for ground beef but you can certainly lighten it up with ground turkey.  And please don’t leave out the Heinz 57 sauce.  It is crucial to the outcome.  My mouth is watering just thinking about it.
Nana’s Spaghetti Sauce
3 pounds ground beef
1 large onion, diced
1 green pepper, diced
2 (15 ounce) cans tomato sauce
1/2 teaspoon onion salt
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon oregano
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 teaspoon Heinz 57 steak sauce
1 teaspoon Italian seasoning
  • Brown onion and green pepper in a large skillet in a small amount of oil.
  • Add ground beef to the onion and green peppers; cook until brown.
  • Carefully drain the hamburger mixture and return to the skillet.
  • Add the tomato sauce, onion salt, salt, garlic salt, oregano, ketchup, Worcestershire sauce, Heinz 57 and Italian seasoning.
  • Stir well and simmer on low heat for 2-3 hours.
  • Serve over your favorite pasta with garlic bread and a salad.

CHICKEN STROGANOFF

CHICKEN STROGANOFF
2-3 slices bacon, diced
2 large chicken breasts, cut into bite sized pieces
1 bunch green onions, sliced thin
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1/4 teaspoon sweet Hungarian paprika
2 cloves garlic, minced
3/4 cup chicken broth
1/3+ cup sour cream
1 tablespoon flour
egg noodles

  • In a large skillet brown bacon.  Remove from pan and drain on paper towels.
  • Add onions and garlic, saute for a few minutes.
  • Add Chicken pieces.
  • Saute’ 5-6 minutes, stirring frequently.
  • Add spices and blend well.
  • Add chicken broth and bring JUST to a boil.
  • Reduce heat, cover and simmer 10 minutes JUST until liquid is absorbed.  Boil your noodles at this point.
  • In a small bowl whisk together the sour cream and flour.
  • Add sour cream mixture to chicken mixture along with the bacon pieces. Blend well and stir constantly for 2-3 minutes until heated through.  Sauce will become creamier and thicken at this time.
  • Serve over hot noodles.
To make this meal quicker for a weeknight you can use rotisserie chicken and save time.

    Chinese Noodles with Peanut Sauce

    Come on over and visit me at Comfy Cook
    When you are finished there, drop in at
    We share and hope you will also share with us at our two linkys.
    Let’s Do Lunch, Brunch, and Breakfast
    and 
    My Meatless Mondays

    Chinese Noodles with Peanut Sauce

    Seeing a recipe, like the one below, is similar to putting a red cape in front of a bull.  I jump right in to play and it is a lot less gory.  Having a package of fresh Chinese noodles in my refrigerator, this was a no brainer and I made a dish that could be served both as a salad or as a side.

    I have made several variations on this theme, in the past, but when I have used peanut butter, I have used it, more often with meat and vegetables.  This time, it enhanced only the pasta.

    Chinese Noodles with Peanut Sauce (adapted)
    Ingredients for Noodles:
    1 pound package Chinese  noodles
    2 tablespoons toasted sesame oil

    Method:  Boil noodles 3 minutes or according to directions. Shake to drain. Rinse. Put in bowl and add oil. Toss to coat. Cover and cool.

    Ingredients for Peanut Sauce:
    3-4 tablespoons dark sesame oil
    1/2 teaspoon salt
    4 tablespoons sugar
    2 tablespoons soy sauce
    2 tablespoons  red wine vinegar
    1/4 cup cold water
    2 teaspoons hot chili
    1 carrot, diced
    1/2 red pepper, diced
    2 scallions, sliced

    Method:  In large bowl, combine peanut butter and oil, stirring constantly until smooth.
    Gradually stir in sesame oil, salt, sugar, soy, vinegar, water, and chili.

    Add diced vegetables to noodles.

    Pour sauce on noodles with vegetables.  Stir gently and taste for seasoning.

    I like this dish warm and I serve it that way, as a side dish, but as a salad, I serve it both ways, sometimes warm and sometimes cold.

     

    Veggie Tales by Kris: Veggie Risotto!

    MERRY CHRISTMAS!!!

    I love making risotto, and this a great way to get your veggies! This dish is also great for the holidays!


    Tomato Truffle Risotto

    2 tablespoons butter
    2 tablespoons olive oil
    1 pint cherry tomatoes
    1 lemon (just zest)
    1 shallot, minced
    4 garlic cloves, thinly sliced
    1/2 cup Parmesan cheese
    1 tablespoon truffle oil (or infused olive oil)
    1/2 cup fresh basil and parsley, chopped
    3 cups spinach
    About 4 cups, heated chicken stock
    1 cup Arborio Rice

    Risotto takes patience, but it’s so worth in the end. Here’s how I do it:

    Since I used concentrated chicken stock, I just heated about 4 cups of water in a kettle. I then added 4 packets of the chicken concentrate. You can just heat up 4 cups chicken stock…

    Heat about 2 tablespoons of butter and 2 tablespoons of olive oil in a skillet. Add a chopped shallot (or onion) and about 4 sliced garlic cloves in the oil. Let soften for a few minutes. Add in 1 cup of rice and zest of 1 lemon to toast- about 4 minutes. Add in your first cup of heated stock. Season with salt and pepper and cook until the rice absorbs the liquid. Add in tomatoes. Continue to add (1 cup at a time) of the stock and stir rice slowly until it absorbs each cup of stock. When your stock is done (use water if you need more) and the rice is tender, turn of heat. Add in herbs, spinach and about 1/2 parmesan cheese. Add 1 tablespoon truffle oil if you have it. AMAZING!

    UPDATE: I forgot to add that when buying Truffle Oil, go for a truffle infused Olive Oil.
    You will get more for your buck this way! I got mine at Zabar’s in the city but here are some online and here !

    Stuffed Bell Peppers Italiano

    It’s Fire Day Friday but you can make this one in your oven too. It’s just not as fun.

    I was sitting at my desk at work reading government guidance about performing IT risk assessments (exciting stuff, really) when the idea of this dish popped into my head. I love stuffed bell peppers but they have always been the traditional ones stuffed with a rice and beef/chorizo mixture.

    But before I get into that, check out the giveaway package that Robyn is running over at Grill Grrrl. As if the autographed Michael Symon book isn’t good enough, she’s throwing in all of this other great stuff! So get over there and enter.

    Okay, back to my idea. I thought that I would make stuffed peppers but make them with an Italian influence. Kind of like a lasagna inside of a bell pepper. Since this was a total off the wall idea, I only made two of them in case they sucked and made our Italian Skillet Slop for the boys.

    Stuffed Bell Peppers Italiano
    Source: NibbleMeThis

    2 ea green bell peppers
    5 oz Italian sausage
    ½ cup ditalini pasta
    3-4 oz cream cheese
    ½ cup shredded mozzarella
    1 tsp basil, dried
    ¾ cup marinara sauce

    Cut the tops of the peppers off and remove the seeds. Parboil them for 3 minutes, remove and drain.

    Cook the pasta and drain. Ditalini is a small pasta (see pic below) which works perfect for this dish.


    Brown the sausage.

    Mix the cream cheese, mozzarella, and basil together. I would have used ricotta cheese instead if I had it but the cream cheese worked.

    Now assemble your stuffed peppers in layers like this.

    A few tablespoons of pasta, about 1/4th of the cheese mixture in each of the two peppers, the sausage, and a few tablespoons of the marinara sauce. Feel free to use your favorite marinara or jarred marinara. I made a quick one.

    Quick Pseudo Marinara
    1 Tbsp butter
    1 Tbsp olive oil
    3 cloves garlic, minced
    1 can diced tomatoes
    ½ tsp black pepper
    ½ tsp kosher salt
    1 tsp oregano, dried
    ¼ cup marsala wine (I was out of red)

    Sauté the garlic for 1-2 minutes in the butter and oil. Add the remaining ingredients and simmer for 30-45 minutes. I hit them with the immersion blender about 30 minutes in.

    Set your grill up for an indirect heat cook at 350f (or put in a 350f oven). Put the peppers in a casserole dish or individual baking dishes. I wasn’t sure how this would turn out so I put some of the cheese mixture on one of them and was going to add the other one later.

    I baked them on the Big Green Egg for about 20 minutes. Then I added the cheese mix to the other one, put the rest of the marinara sauce in the boats, and tossed in the last of the cheese mix on that.

    Meanwhile, Alexis was cooking another garlic bread roll on her Egg. We got this recipe from Rex at Savory Reviews. We had to bend it because it was too big to fit on the pizza stone. That didn’t affect taste at all.


    I cooked the peppers for about another 15-20 minutes and then took them off to serve.

    These worked great as a concept and was a very good dish. But this is more of a technique than a recipe. You could do the same idea with any of your favorite pasta and sauces and it would come out wonderful. Just doing this technique with leftover spaghetti would be great too.

    BLANCO ROSA POLLO PASTA

    BLANCO ROSA PASTA
     ¾ pounds penne pasta (I used lingiuini tonight)
    1 pound chicken, cubed
    3 Tablespoons Butter
    3 Tablespoons Olive Oil 
    1 small Vidalia Onion, chopped
    2 cloves garlic, minced  
    ½ cup White Zinfandel Wine*
    1 8 ounce can Contadina tomato sauce
    1 cup heavy whipping cream  
    Fresh parsley, chopped
    Fresh basil, chopped
    Salt and pepper to taste
    Asiago Parmesan cheese, grated

    • Cook the penne pasta until al dente per package instructions.
    • Heat 1 tablespoon each of butter and olive oil in a skillet. 
    • Add the chicken and saute until just done. Do not overcook them. 
    • Remove from heat and let cool for a few minutes.
    • In a large skillet heat the remaining butter and olive oil. Add the garlic and onion sauteing until translucent and fragrant, stirring occasionally. 
    • Add the wine. Let the wine evaporate for a few minutes, stirring occasionally.
    • Add the can of tomato sauce. Stir until well combined. 
    • Add heavy cream. Continue stirring until well blended. 
    • Lower heat to a simmer.
    • Add chicken pieces back in and heat through.
    • Toss with prepared pasta.
    • Top with basil, parsley and grate Parmesan cheese.

    *Can substitute chicken broth if you prefer.
    aprons 3

    Veggie Tales by Kris! Pasta Time!

    I love pasta. I think that it’s safe to say that I have an obsession with it. I love coming up with new ways to incorporate vegetables into my pasta dishes, and here is my latest creation! Have a great weekend and enjoy!
    Angel Hair with Shaved Carrot and Zucchini Ribbons
    {serves 4-5 hungry Italians!}
    What you need:
    1 box/lb of Angel hair pasta
    1 bay leaf
    1/2 cup pasta water
    1/4 cup, 2 tablespoons olive oil
    5-6 large garlic cloves, thinly sliced
    1 teaspoon red pepper flakes
    sea salt and pepper to taste
    2 large carrots, peeled and shaved in ribbons
    1 summer squash, shaved into ribbons
    2 pinches dried oregano
    3/4 cup white wine
    1 lemon juiced, zest
    1/2 cup freshly chopped parsley
    1/2 cup freshly chopped basil
    1/2 cup, plus extra garnish Parmesan cheese

    What you’ll do:
    • Boil water for pasta. Salt it and add bay leaf. Add pasta and cook until al dente. About 7-8 minutes. Angel hair is quicker than other pastas.
    • Meanwhile, in a LARGE saucepan heat 2 tablespoon oil. Add pepper flakes. Cook for 1 minute.
    • Add carrot and zucchini ribbon shavings. Salt and pepper the veggies.
    • Add the oregano. Cook for 4-5 minutes.
    • Add in garlic and white wine. Bring to simmer for about 10 minutes. Let the alcohol cook down.
    • Add lemon juice and zest. Cook for another 3-5 minutes. When pasta is done, save 1/2 cup of the water.
    • Drain pasta and discard bay leaf. Transfer pasta to a large bowl.
    • Add 1/4 cup olive oil, 1/2 cup parmesan, salt and pepper and stir up so that pasta is flavored and coated.
    • Dump the veggie mixture over the pasta.
    • Add in fresh herbs and toss.
    • Transfer helping to serving dishes and garnish with any extra herbs and cheese. DELISH!

    LEMON PARMIGIANO BASIL PASTA

    I searched for a lemon recipe to go along with Dave’s choice for the lemon mystery ingredient this month and was pleased to find this gem. It looks plain, but packs a punch with all the lemon juice.
     LEMON PARMIGIANO BASIL PASTA
    1 pound Country Pasta egg noodles
    1 1/2 cups freshly grated Parmesan cheese 
    3/4 cup fresh lemon juice (3 to 4 lemons) 
    2/3 cup extra-virgin olive oil 
    1/2 tsp. sea salt 
    1/2 tsp. freshly ground pepper 
    2 tsp. grated lemon zest 
    2 cups firmly packed basil leaves, slivered
    • In a large pot, cook pasta in salted, boiling water until al dente. Place a colander over a large serving bowl, then drain pasta into it (hot water will warm bowl). Pour water from bowl, wipe bowl dry, then empty pasta into it. 
    • Meanwhile, combine cheese and lemon juice in a small mixing bowl. Gradually beat in olive oil until mixture becomes thick and creamy and cheese “melts” into oil. Season with salt and pepper. Stir in lemon zest. 
    • Pour sauce over cooked pasta in serving bowl; toss thoroughly. Add basil, toss again and serve.

    JUST BECAUSE I NEEDED A PICK ME UP

    SPICY MAC & CHEESE
    1 package cheese and garlic croutons, coarsely ground (2 cups ground)
    2 tablespoons butter, melted
    3 cups dry elbow macaroni
    3 cups whole milk, room temperature
    1/2 cup butter
    1 small onion, minced
    1/2 cup flour
    2 tablespoons Frank’s Hot sauce
    1/4 teaspoon cayenne pepper
    1/2 teaspoon sea salt
    1/2 teaspoon white pepper
    4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated
    • Preheat oven to 350 degrees.
    • Toss crouton crumbs with melted butter and set aside.
    • Prepare macaroni and drain.
    • In large skillet melt 1/2 cup butter.
    • Add onions and saute’ until tender and slightly browned.
    • Whisk in flour until smooth.
    • Gradually add milk, stirring constantly until thick.
    • Stir in hot sauce, salt and peppers.
    • Stir in 3/4 of the cheese until blended.
    • Toss together the macaroni and 3/4 of the bread crumbs.
    • Stir in cheese mixture until smooth.
    • Pour into lightly sprayed 9×9 stoneware.
    • Top with remaining cheese.
    • Bake 30 minutes.

    aprons 3

    SPICY MAC & CHEESE

    1 package cheese and garlic croutons, coarsely ground (2 cups ground)
    2 tablespoons butter, melted
    3 cups dry elbow macaroni
    3 cups whole milk, room temperature
    1/2 cup butter
    1 small onion, minced
    1/2 cup flour
    2 tablespoons Frank’s Hot sauce
    1/4 teaspoon cayenne pepper
    1/2 teaspoon sea salt
    1/2 teaspoon white pepper
    4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated
    • Preheat oven to 350 degrees.
    • Toss crouton crumbs with melted butter and set aside.
    • Prepare macaroni and drain.
    • In large skillet melt 1/2 cup butter.
    • Add onions and saute’ until tender and slightly browned.
    • Whisk in flour until smooth.
    • Gradually add milk, stirring constantly until thick.
    • Stir in hot sauce, salt and peppers.
    • Stir in 3/4 of the cheese until blended.
    • Toss together the macaroni and 3/4 of the bread crumbs.
    • Stir in cheese mixture until smooth.
    • Pour into lightly sprayed 9×9 stoneware.
    • Top with remaining cheese.
    • Bake 30 minutes.

    aprons 3