PASTA – Page 2 – Chasing MY Life WHEREVER it Leads ME

TEX-MEX MAC-N-CHEESE

TEX-MEX MAC-N-CHEESE
4 tablespoons unsalted butter
1 can shoepeg corn kernels
1 medium Vidalia onion, small dice
3 small sweet red pepper, seeded, small dice
1 can original ROTEL tomatoes with green chiles, drained WELL
4 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
3/4 teaspoon cumin
3/4 teaspoon chile powder
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
4 cups whole milk, cold
2 cups shredded cheddar
1 cup shredded Monterey Jack
1 bunch green onions, thinly sliced
FRESH ground black pepper, to taste
1 pound mini rigatoni or pasta of choice, cooked al dente
1/2 cup panko breadcrumbs
OPTIONAL GARNISHES
1/2 cup crumbled cotija cheese
Minced cilantro leaves
Pickled jalapenos, drained and minced

Preheat the oven to 350°.
Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepan set over medium-high heat, sauteing until the onions are soft and translucent, about 5 minutes.
Add the cumin, chile powder, cayenne pepper and flour, stirring frequently 3 to 4 minutes until roux forms.
Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until mixture starts to thicken, 8 to 10 minutes.
Reduce heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes.
Add the scallions, tomatoes, peppers and rigatoni, mixing well to combine.
Pour into a 9-by-13-inch glass baking dish.
Sprinkle with panko crumbs evenly over the top and cover with foil.
Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove to a cooling rack and let rest for 8 to 10 minutes.
Garnish with the Cotija cheese, jalapeno and cilantro.
Serve immediately.

BUFFALO CHICKEN LASAGNA

BUFFALO CHICKEN LASAGNA

Barilla ready to bake lasagna noodles
1 tablespoon avocado oil
3/4 pound ground chicken
1 bunch green onions, sliced
1 clove garlic, minced
1 small carrot, grated
1 small stalk celery, diced
1 can ROTEL original tomatoes, drained VERY WELL
2 tablespoons chicken broth
3/4 cup Frank’s original Hot Sauce
8 ounces ricotta cheese
FRESH ground salt and pepper, to taste
1/4 cup chopped flat leaf parsley
3/4 cup bleu cheese crumbles
3/4 cup grated jack cheese
1/4 cup grated cheddar cheese
1 1/2 cups grated mozzarella cheese
1 small egg, beaten

Preheat oven to 350°.
Spray a 9×9 deep baking dish with non-stick spray.
In a large skillet heat avocado oil over medium high heat.
Add chicken, onion, carrot and celery, stirring until chicken is cooked through and vegetables are soft.
Add garlic and cook a minute more until fragrant.
Stir in tomatoes, hot sauce, chicken broth, salt and pepper.
Reduce heat to low simmer, cover and cook 45 minutes.

In a mixing bowl stir together the ricotta cheese and egg until smooth and well blended.
Add parsley and bleu cheese mixing until well blended.

Toss together the jack, cheddar and mozzarella cheeses.

ASSEMBLY

Add 1/3 of chicken mixture to baking dish.
Top with a layer of lasagna noodles.
Add a thin layer of chicken mixture.
Top with a layer of the ricotta mixture.
Top with a layer of the cheeses.
Repeat layers 2 more times.
Cover and bake 20 minutes.
Uncover, bake another 20-25 minutes until bubbly and cheese is golden.
Let stand 10 minutes before serving.

CREAMY SUN DRIED TOMATO PARMESAN CHICKEN

CREAMY SUN DRIED TOMATO PARMESAN CHICKEN
1 1/2 pounds large THINLY sliced boneless and skinless chicken breasts
1 shallot, sliced thin
1 cup sliced mushrooms
6 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon black cracked pepper (adjust to your tastes)
1 1/2 teaspoons paprika
1 teaspoon Italian seasoning
5 ounce jar sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
3 tablespoons reserved sun dried tomato oil or olive oil, divided
5-6 button mushrooms, diced
1/2 cup white wine
1 1/2 cups heavy cream
1 1/2 – 2 cups spinach (optional)
1/2 cup fresh grated Parmesan cheese
2 tablespoons fresh chopped parsley to serve

Season chicken with salt, pepper, paprika and onion powder.
Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat.
Sear the chicken for 2 minutes or so each side, or until golden and cooked through.
Transfer to a warm plate and set aside.
Add the remaining oil to the pan.
Add shallots and garlic, sautéing a minute or so until garlic is fragrant.
Add in the sun dried tomatoes and mushrooms if using sautéing 1-2 more minutes to release their flavors.
Add paprika and Italian seasoning, stirring to blend.
Reduce heat to a medium-low.
Add white wine and then the heavy cream, stirring to blend.
Bring to a gentle simmer, while stirring occasionally.
Season to taste with salt and pepper.
Add the Parmesan cheese. Allow sauce to simmer for a few minutes until cheese melts and blends into sauce.
Add in spinach leaves if using and allow to wilt in the sauce.
Add the chicken back into the pan; top with parsley and serve over pasta.

BALSAMIC BAKED MOZZARELLA CHICKEN

BALSAMIC BAKED MOZZARELLA CHICKEN serves 4
adapted from CafeDelites.com

4 skinless chicken breasts
2 tablespoons lemon olive oil
1 teaspoon Italian seasoning mix
FRESH ground salt teaspoon salt, to taste
FRESH ground black pepper, to taste
6 cloves garlic, minced
6 ounce jar marinated artichokes, drained well
1 cup grape or cherry tomatoes, halved
1/4 red onion, sliced
1 LARGE shallot, sliced
1/4 cup QUALITY balsamic vinegar
1 tablespoon packed brown sugar
3/4 cup fresh shredded mozzarella cheese
1 tablespoon FRESH chopped Italian parsley
1 tablespoon FRESH chopped basil

Preheat oven to 425°.
Place chicken breasts in a baking dish and drizzle with lemon olive oil.
Mix together Italian seasoning, salt and pepper.
Rub seasoning all over each breast.
Arrange the tomatoes, half of the garlic, shallot slices and red onion slices around the chicken in the dish.
Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine.
Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
Bake 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle.
Sprinkle with cheese and broil for 4-5 minutes, until cheese is melted and golden.
Garnish with parsley and basil.
Serve over pasta
Drizzle with the pan juices.

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SPAGHETTI with RICOTTA MEATBALLS & PECORINO GARLIC BREAD

In my humble opinion (especially now that bread is a rarity in my diet) a “dressed” garlic bread is the ONLY way to go! The strong penetrating flavor of the Pecorino cheese in the garlic bread as well as the meatballs raises your normal spaghetti to a NEW level.

SPAGHETTI with RICOTTA MEATBALLS & PECORINO GARLIC BREAD – serves 2

2 tablespoons Pecorino cheese
2 tablespoons Parmesan cheese
2 tablespoons chopped FRESH Parsley, minced
2 tablespoons chopped FRESH Basil leaves, chopped
3 Garlic Cloves, minced and divide in thirds
3/4 pound LEAN ground beef
2 tablespoons Ricotta cheese
¼ cup Italian Breadcrumbs
1/3 pound spaghetti noodles
1 cup of your favorite marinara sauce
Avocado oil
Fresh ground salt and pepper, to taste
1 French Roll

Preheat oven to 375°.
Bring a medium pot of salted water to a FULL boil.
Prepare a small baking sheet with foil .

Mix together the ground beef, ricotta cheese, parsley, 1/3 of the garlic, pepper and 1 tablespoon of the Pecorino cheese with your hands until well blended.
Shape meat into ping pong sized meatballs.

Heat avocado oil in a medium skillet over medium high heat.
Add meatballs to hot oil stirring occasionally until browned ALL over, 6-9 minutes.
Set aside.

While meatballs are cooking cook spaghetti in salted boiling water until al dente, 8-10 minutes.
Reserve 1/2 cup of the pasta water.
Drain pasta. Toss with oil.

In a small mixing bowl combine 1 tablespoon of Pecorino cheese and 1 tablespoon avocado oil together into a paste.
Stir in 1/3 of the garlic.
Place bread on lightly greased baking sheet.
Spread paste over bread and bake until golden brown.
Top with sprinkle of Parmesan cheese.

In a medium sauce pan combine marinara, a pinch of salt and reserved pasta water. Bring to a boil.
Return meatball pan to a medium heat. Add remaining garlic, cooking until fragrant.
Reduce heat to a simmer, stirring occasionally until meatballs are warmed through, 8 minutes or so.
Plate and serve immediately.

Linking up to FULL Plate Thursday.

SINFUL ULTIMATE MAC & CHEESE

SINFUL MAC & CHEESE adapted from Incredible Recipes from Heaven
MAC & CHEESE
1 pound macaroni
1/2 cup butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
12 ounce can evaporated milk
1 tablespoon cornstarch
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon red pepper flakes
4 cups freshly grated cheddar cheese
8 slices provolone cheese
1 cup sour cream
2 cups freshly grated Parmesan cheese

Prepare pasta al dente per package directions. Drain and set aside.
Preheat oven to 350°.
Lightly grease a 9×13 baking dish.
In a large skillet melt the butter over medium high heat, and whisk in flour stirring occasionally until golden.
Reduce heat and whisk in the milk, mustard, cornstarch, evaporated milk and all seasonings, one at a time, stirring constantly until it reaches a boil, allow to simmer while still whisking occasionally until SLIGHTLY thick
Remove from heat and whisk in cheddar cheese until melted.
Add macaroni and lightly toss until evenly coated
Pour half of the macaroni and cheese into greased baking dish.
Layering evenly with provolone cheese followed by an even layer of sour cream.
Pour remaining macaroni over sour cream then sprinkle with Parmesan cheese.

PANKO TOPPING
1 cup panko breadcrumbs
4 tablespoons butter
1 tablespoon avocado oil
1/4 cup pwdered Parmesan cheese

In the skillet melt butter in avocado oil over medium high heat.
Add breadcrumbs and stir in the Parmesan cheese.
Cook until crumbs become a golden brown.
Sprinkle over top the mac & cheese
Bake 25-30 minutes until bubbly and cheese is melted.
ENJOY!

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.

ITALIAN PIGGY SHELLS

ITALIAN PIGGY SHELLS
SHELLS
1 pound sweet Italian ground sausage
12-15 jumbo shells
1/3 cup diced onions
1/3 cup diced mushrooms
1 tablespoon avocado oil
2-3 cloves garlic, minced
1/4 cup diced celery & leaf tops
3 tablespoons quality DRY sherry
Fresh ground salt and black pepper, to taste
1 batch Balsamella (Italian béchamel) recipe below
2 cups fresh tomato sauce
1/4 cup fresh torn basil (small pieces)
1/3 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese

Preheat oven to 400°.
Add shells to boiling water for 4 minutes in boiling water. Drain in colander and rinse with cool water. Drain again.**
Heat avocado oil in skillet over medium-high heat.
Add onions and celery, stirring to cook until soft.
Add pork, cooking until completely browned. DRAIN off any fat.
Add sherry and simmer over medium heat until liquid is completely absorbed, about 5 minutes.
Season with salt and pepper to taste.
Remove from heat and cool.

Meanwhile prepare the balsmella sauce recipe below.

Combine the meat mixture and the balsmella sauce until well blended.
Combine tomato sauce and basil pieces.
Pour half the sauce into the bottom of your baking dish.
Carefully stuff each shell and arrange on sauce in the baking dish.
Cover with foil.@@
Bake 15 minutes.
Remove foil.
Drizzle remaining tomato sauce over top of all the shells.
Sprinkle with cheeses.
Bake 5 minutes more until cheese is melted and starting to brown.
Garnish with basil.

**NOTE 1: BE SURE TO BREAK DOWN THE MEAT INTO TINY PIECES to make stuffing the shells easier. I use my NINJA to breakdown the meat mixture into a smooth consistency.
@@NOTE 2: This can be refrigerated overnight and baked the following day. Bring to room temperature before baking.

BALSMELLA (Bechamel)

1/2 tablespoon unsalted better
2 tablespoons Wondra flour
3/4 cup whole milk
1/2 teaspoon fresh ground nutmeg
Fresh ground salt and pepper, to taste

Melt butter to a saucepan over medium heat.
Whisk in flour until golden brown.
Whisk in milk and nutmeg until well blended.
Bring to a SLOW simmer, whisking intermittently. Simmer until it thickens, about 10 minutes.
Season with salt and pepper to taste.
Remove from heat and cool slightly.

**NOTE: Cook the shells 4 minutes ONLY – JUST enough to be pliable for filling! They will continue cooking while the dish bakes.

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