Showing posts with label Pasta. Show all posts

Here is a new twist on Lasagna that is sure to please. All the flavors of the classic Lasagna dish that you love. 

Tips: You can make the meat sauce ahead of time. Make sure to spray cooking spray on the foil so the lasagna noodles do not stick. You can assemble the roll-ups in advance. Chill, then let sit at room temperature for 15 minutes before baking.



12 uncooked lasagna noodles, from 1 (16-oz.) package
Cooking spray
1 Tbsp. olive oil
1 cup chopped yellow onion
1 lb. lean ground beef
1 Tbsp. finely chopped garlic, from 2 large cloves
1 (32-oz.) jar marinara sauce (such as Rao’s)
1 1/4 tsp. kosher salt, divided
1 (15-oz.) container ricotta cheese
1 large egg, lightly beaten
3 cups shredded low moisture part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil, plus more for garnish
1/4 tsp. freshly ground black pepper

Cook and drain lasagna noodles:

Preheat oven to 350°F. Cook pasta in salted water according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper. Lightly spray a 9- x1 3-inch baking dish with cooking spray. 

Cook meat sauce:

Heat oil in a large nonstick skillet over medium. Add onion and cook, stirring occasionally until almost soft, about 5 minutes. Add beef and cook, stirring constantly to crumble, until beef is no longer pink and onions are completely soft, about 5 to 7 more minutes.

Add garlic to skillet and cook, stirring frequently until fragrant, about 1 minute. Stir in 21/2 cups marinara and 1/2 teaspoon salt. Bring to a boil over medium high, stirring often. Reduce heat to medium-low and simmer for 3 minutes then remove from heat.

Spread 1 cup of the meat sauce in an even layer in the bottom of the prepared dish. 

Assemble roll ups:

Spread about 1/4 cup cheese mixture in an even layer on 1 noodle. Spoon about 3 tablespoons of the beef mixture in a line down the center of the noodle.

Roll up firmly, and place, seam side down, into a prepared baking dish. Repeat with remaining noodles, cheese mixture, and meat sauce (you should have meat sauce leftover). 

Top with remaining sauce and cheese:

Stir the remaining marinara sauce (approximately 1 cup) into leftover meat sauce, then spoon sauce evenly over lasagna rolls.

Sprinkle remaining 2 cups mozzarella evenly over rolls.

Bake roll ups:

Bake in preheated oven for 45 to 47 minutes or until thoroughly heated and bubbly and cheese is beginning to brown. Let stand 10 minutes before serving; garnish with fresh basil. 


Southern Living Recipe, more tips, photos, and info found HERE

Photo Credit: 

Caitlin Bensel; Food Stylist: Torie Cox


Enjoy


Lasagna Roll Ups

October 20, 2025


This pasta, chicken sausage with collard greens dish is low in calories. By cooking this recipe in one pan, including the pasta, the starch thickens the liquid, making a thick, rich sauce without butter or cream.


2 teaspoons olive oil
12 ounces fully cooked sweet Italian-style chicken sausage (such as Al Fresco), cut into 1/4-inch-thick slices
1 pound cremini mushrooms, sliced
4 cups unsalted chicken stock
1/2 teaspoon kosher salt
4 cups chopped, stemmed collard greens (about 3 oz.)
10 ounces uncooked penne pasta
1 cup thinly sliced red onion (from 1 onion)
1 tablespoon thinly sliced garlic
1 tablespoon red wine vinegar
1/2 teaspoon crushed red pepper


Heat oil in a large, high-sided skillet over medium-high. Add sausage and mushrooms; cook, stirring often, until browned, about 8 minutes. Add stock and next 5 ingredients; bring to a boil. Cook, stirring constantly, until pasta is al dente and liquid is mostly absorbed, about 15 minutes. Stir in vinegar, and sprinkle with crushed red pepper.

One-Pan Pasta with Chicken Sausage, Mushrooms, and Collards

September 11, 2025

 


If you like Carbonara, here is a new twist: spicy Italian sausage.

8 ounces egg pappardelle noodles
2 tablespoons olive oil 
2 links spicy Italian sausage, casings removed, crumbled 
Kosher salt and coarsely ground black pepper 
1/4 cup grated (shredded) Parmesan
2 large eggs, beaten 
1/4 cup finely chopped fresh parsley


Cook the pasta in a pot of boiling water according to the package directions. Drain, reserving some of the cooking water.

Set a large pan with straight sides over medium-high heat and add the olive oil and sausage. Cook, breaking up the sausage, until brown, about 5 minutes, then season with salt and a few hefty grinds of coarse black pepper -- it's all about the pepper!

In a small bowl, whisk together the Parmesan cheese and eggs.
Add the drained pasta to the pan and swirl until it's mostly coated with the fat of the sausage. Remove the pan from the heat and add a spoonful or so of the pasta water along with the egg and cheese mixture. Toss rapidly to coat the pasta with the eggs and cheese. Continue to toss until the water evaporates a bit and creates a bit of a sauce. Add the parsley and toss again. Serve immediately.

This is a Sunny Anderson Recipe Found HERE



Other Recipes...



Spicy Sausage Carbonara

August 30, 2025

 



Spring vegetables brighten up this pasta Alfredo. A rich & creamy dish.

Kosher salt
One 9-ounce package fresh fettuccine
Extra-virgin olive oil, for tossing
2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded
1 bunch thin asparagus, about 1 pound
1 stick (8 tablespoons) unsalted butter
1/2 cup frozen peas
Freshly ground black pepper
2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
1 tablespoon chopped chives
Finely grated zest of 1/2 lemon

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.

Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Cut the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.

Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.

Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.






Other recipes...


Enjoy

Spring Vegetable Fettuccine Alfredo

June 10, 2025

 


This pasta dish is loaded with flavor, spinach, tomatoes, Parmesan, chicken, white wine, and chicken broth.


1 pound Penne
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
3/4 cups Dry White Wine
3/4 cups Low-sodium Broth, More If Needed
1 bag Baby Spinach
2 cups Grape Tomatoes, Halved Lengthwise
4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler


Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.

Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.

Chicken Florentine Pasta

February 6, 2025

 



Shrimp Scampi with a little twist. Add spinach and roasted pepper. I've even used sun-dried tomatoes to the dish. Chicken broth really lightens up this meal.


3 cloves garlic, thinly sliced
1 cup roasted red peppers, finely chopped
1 oz Deli Parmesan cheese, finely grated
8 oz linguine pasta
2 tablespoons olive oil
12 oz peeled/deveined shrimp, thawed
1/4 teaspoon crushed red pepper
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/2 cup reduced-sodium chicken broth (or stock)
3 tablespoons unsalted butter
5 oz baby spinach leaves (about 4 cups)

Bring water to boil for pasta.
Slice garlic. Chop peppers.
Grate cheese (1/3 cup).


Cook and drain pasta following package instructions.

Preheat large sauté pan on medium 1–2 minutes. Place oil and garlic in pan; cook 3–4 minutes or until the garlic edges begin to turn golden.

Add peppers, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute.

Add broth; cook 2–3 minutes or until reduced by about one-half and shrimp have just turned pink and opaque.

Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/4 teaspoon each salt and pepper. Toss until butter and cheese melts and spinach wilts. Serve.




This is one of our favorite recipes, I hope it becomes one of yours.



Shrimp Scampi with Spinach

September 30, 2024

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