Category: Pasta

Cannelloni Beans and Veggie Lasagna

Pasta, Vegetarian

Happy Saturday! Yesterday I did this…
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Today was amazing! The girls had an awesome birthday party at a horse stable.
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For dinner, I told the girls they could have breakfast for dinner. That ended up being cheesy scrambled eggs and frozen waffles. I made this for me and my friend who came over last minute. I used random ingredients in my fridge, pantry, and garden. I hope you always have some random ingredients to make a magic dinner! =)

Cannelloni Bean and Veggie Lasagna

Ingredients
2 carrots – sliced
1 small onion – chopped
2 Garlic cloves – minced
1 handful of cherry tomatoes, sliced in half
1 pepper; 1/2 red, 1/2 yellow pepper, chopped
1 can chopped green chilies
1 small can diced tomatoes
1 can crushed tomatoes
2 tablespoons tomato paste
1-2 squash, sliced
1 handful of fresh herbs, sliced sage, basil, marjoram, oregano
1 small can Cannelloni beans- rinsed and drained
9 No-boil lasagna noodles
1 small package mozzarella cheese

Directions

Add all veggies (except squash)in a large pan and cook down for about 5 minutes. Add in your tomato paste. Mix well and let cook for about 3 more minutes.
Add diced and crushed tomatoes. Mix well.
Add herbs and salt and pepper to taste.
Layer sauce, sliced squash, pasta, and cheese to pan
Cook at 350 for 20 minutes until cheese is brown and bubbly…

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Cheesy Baked Pasta with Semi-homemade Sauce

Beef, Pasta

Hey guys! Hope everyone is having a great start to the week. Not a lot of stuff going on here. The girls are going to art camp this week and having a blast! Yesterday I picked them up and we hung out at the pool for a while, not a surprise 😉 The next few days we will be doing pretty much the same thing with maybe a little fun outings mixed in depending on the weather.

I went to the store to pick up some things for dinner. I decided to make a baked pasta of some sort and garlic bread. On the blog I have made so many different baked pastas- some the easy way (jarred sauce) and some the from scratch way. This time I did a mix of both.

Cheesy Baked Pasta with Semi-homemade Sauce

Ingredients
1 pound ground beef
1 box tube shaped pasta; I used Rigatoni, but Ziti or Penne would be fine.
1 jars of your favorite pasta sauce- I used Bertoli- Tomato Basil
1 large can of crushed tomatoes
2 med. bags or 1 large bag of mozzarella or Italian Cheese Blend
1 handful of fresh herbs (oregano, marjarum, thyme, rosmary and sage, finely chopped)- You can also use 1 tablespoon of Italian Seasoning if you don’t have fresh herbs.
1 onion, chopped
2 cloves garlic, minced
1 container of mushrooms, sliced
2 tablespoons tomato paste
2 tablespoons Worcestershire Sauce
salt and pepper to taste

Directions
Preheat oven to 350.
In a large dutch oven or pan, brown your meat with your onions in a tablespoon of olive oil on high heat, about 5 minutes.
Add in your mushrooms and garlic. Cook down together, about 5 minutes.
Add in the tomato paste. Cook down for 3-4 minutes. It will turn a rust color and when you smell it it will have an intense tomato aroma. Add in your Worcestershire Sauce, can of tomato puree, and container of marinara. Stir well and add in your fresh herbs. Let it simmer together while you cook your pasta
Assemble in a large casserole pan layering sauce, pasta, meat, and cheese.
Cook for about 30-45 minutes or until cheese is melting and turning that yummy brown color.

Serve with some garlic bread and a side salad! 002

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Chicken and Veggie Stir Fry with Cantonese Noodles

Asian, Chicken, Pasta

First things first. Full Disclosure; Yesterday, the girls and I had this for dinner…

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After playing at the pool all afternoon eating these…

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No shame! Ever!

This week they are going to Lacrosse camp. They are seriously loving it. So looks like we are going to have a couple of cheerleading lacrosse players. Should be an exciting year! You just wait until you see K in her cheerleading uniform. Totes adorbs!

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So anyways, tonight I made a yummy stir fry for dinner. I have made a couple of different stir fry meals before here on the blog. Usually it involves a sauce, lots of veggies, a protein, and a carb. Tonight was no different. Next time, I am going to try to make beef and broccoli. Look for that soon!

Chicken and Veggie Stir Fry with Cantonese Noodles

Ingredients

Sauces: Stir Fry (1/2 bottle), Hoisin (2 tablespoons), Sesame Seed Oil (1 tablespoon)

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Veggies: Sweet Peppers (I used 3 different colors, all sliced equal to about 1 full pepper)
1 container of shiitake mushrooms, chopped
3 heads of Baby Bok Choy, chopped
1 handful of snow peas
1 small can each of baby corn, sliced water chestnuts, and sliced bamboo shoots

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Protein: Chicken Thighs, cut in bite sized pieces

Carb: Cantonese Noodles-use whatever noodles you can find…I also love those Ramen noodles, minus the weird “flavor” packet it comes with.

Directions- Marinate your chicken thighs in half of the stir fry sauce (1/4 bottle). Prep all your veggies. Start boiling your water for your pasta. Heat your wok (or large circular pan) with a few tablespoons of peanut or veggie oil. Begin to cook the chicken. Cook for about 5 minutes or so. Add in your mushrooms and peppers. Cook another 5 minutes. Add the rest of the veggies and start cooking your pasta. Add in the rest of your sauces. When the bok choy is cooked down, add in your pasta. Mix well and taste. Add more sauce if desired.

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Clean Out the Fridge- Veggie Pasta

Leftovers/ Freezer Meals, Pasta, Side dishes...veggies, Vegetarian

Evening guys! Hope everyone is having a spectacular week! 8 more days of school!!!! Monday night I made pasta with some leftover sausage and mushrooms and a random jar of marinara I spied in the cabinet. Something kind of like this, except with jarred sauce…https://funfoodiefamily.com/2013/09/30/spaghetti-with-mushroom-and-meat-sauce/
I have to say that whole wheat pasta is slowly becoming a family favorite. No one really notices the difference! I can eat just enough to fill me up and still feel great all during my yoga class.

Tonight the hubby made some fish sticks and fries. I had him time it so they would be ready when I got home from my Zumba class. There were not very many fish sticks, so I heated up a couple of veggie burgers in a pan while I cooked the Steam-fresh frozen corn. The girls gobbled up their dinner. Success!

As I was cleaning the kitchen, I decided to make something for lunch using some things in the fridge; leftover spaghetti, sliced mushrooms, an onion, a bag of snow peas, leftover corn, sun-dried tomatoes, and some pine nuts.

So I cooked the mushrooms and onions for about 10 minutes. Then I added the snow peas and corn.
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Then I added the pasta and mixed it up with the sun dried tomatoes, and pine nuts. I topped with grated Parmesan cheese. Delish! 002

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Recipe Review- Carbonara-Style Pasta, Hold the Yolks

Pasta, Recipe Review

So if you haven’t noticed, my family loves pasta. I am always trying to find new ways to make it. Recently, I started asking the girls to look through a couple of magazines and cookbooks to pick some recipes they want me to make. They usually always pick pasta or chicken dishes. This last week, they both agreed on this Rachael Ray recipe from her newest magazine, May 2015. It was a 30 minute meal, so I was in! I made it tonight, and everyone loved it!
6 out of 8 thumbs up – Next time I will add a veggie (peas or broccoli) and another protein (chicken or shrimp).

FYI- new category…any recipe you want me to try? Send it my way =) Amy

Carbonara-Style Pasta, Hold the Yolks- From the Magazine Everyday with Rachael Ray May 2015

Ingredients

1 cup dry white wine
2 cloves crushed garlic (I also minced)
1 teaspoon saffron threads (I didn’t have any, but I will use next time. The saffron makes the yolk color)
1 cup cream
Salt and white pepper (I used black pepper)
3 tablespoons olive oil
1/4- 1/3 pound pancetta or meaty (not fatty) guanciale, diced into 1/4-inch pieces (could substitute bacon)
1 pound spaghetti or linguine (or any pasta, really)
1/2 cup grated Parmigiano-Reggiano, plus more for passing
1/2 cup grated Pecorino Romano, plus more for passing
Finely chopped flat-leaf parsley, for garnish (did not use…my kids would just pick it out)

Directions

Bring a large pot of water to boil for the pasta.
In a small saucepan, heat the wine, garlic and saffron over medium until the wine is reduced by half, about 5 minutes. Add the cream and season with salt and white pepper. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the sauce is reduced by about half, about 10 minutes.

In a large skillet, heat the olive oil, three turns of the pan, over medium. Add the pancetta and cook, stirring often, until lightly browned, about 5 minutes.

Salt the boiling water, add the pasta and cook to al dente. Add a ladleful of the starchy pasta water to the pancetta in the skillet. Drain the pasta and transfer to the skillet.

Discard the garlic from the saffron sauce (I did not do this since I minced and my family loves garlic); add the cheeses and stir until smooth. Pour the saffron sauce over the pasta and toss to combine. Adjust the seasoning and top with more cheese and the parsley.

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