Tag Archives: Pasta

Skillet Lasagna

 

Lasagna doesn’t get easier than this Skillet Lasagna dish.  This is a one-pot meal that cooks the pasta right with everything else.  Skillet Lasagna is a perfect weeknight meal that your family will love.

 

Ingredients:
1 Tablespoon Olive Oil
1 Onion, thinly sliced
2 Cloves Garlic, minced
1 lb Ground Beef
8 oz Penne
15 oz can Tomato Sauce
14.5 oz can Petite Diced Tomatoes
1 Tablespoon Italian Seasoning
1 teaspoon Garlic Powder
24 oz Water
1 Cup Ricotta Cheese
8 oz Mozzarella Cheese, shredded

 

Heat olive oil in a large skillet over medium high heat.  Add onion and garlic and cook until softened, about 2-3 minutes.  Add ground beef, cooking until browned, about 5 minutes.

Add penne, tomato sauce, diced tomatoes, Italian seasoning, garlic powder and water.  Bring to a bubble, reduce heat and simmer covered until pasta is tender, about 15-18 minutes.  Stir halfway through cooking.

Remove from heat.  Dot the top with ricotta cheese and gently fold in, leaving streaks of ricotta throughout the dish.  Top with mozzarella cheese and let it melt before serving.

 

 

Yield: 6-8 Servings

Ramen Noodles with Chicken

 

This Ramen Noodles with Chicken recipe is sure to give to life to a boring package of Ramen Noodles.  Browning the chicken adds a ton of flavor and helps to create a delicious sauce.  Feel free to use chunky peanut butter or some chopped peanuts.

 

Ingredients:
1 Tablespoon Olive Oil
1 Chicken Breast
1 Package Oriental Ramen Noodles
1 Tablespoon Soy Sauce
2 Tablespoons Peanut Butter
2 teaspoons Sriracha chili sauce
2 Green Onions, thinly sliced

 

Heat olive oil in a large skillet over medium/high heat.  Once hot add the chicken breast.  Cook about 5 minutes on each side until almost cooked through.  Remove from pan, slice thinly and return to the skillet.  Finish browning the chicken slices over medium/high heat.

While the chicken is cooking, prepare the noodles.  Bring 2 cups of water to a boil, add noodles and boil for 3 minutes.  Add the flavor packet from the Ramen package, soy sauce, peanut butter and Sriracha chili sauce.  Stir to combine.

Add some of the liquid to the skillet with the chicken.  Work with a wooden spoon to scrape up all the brown bits of deliciousness from the bottom of the pan.  Pour in the noodles and remaining liquid.  Toss to combine.

Top with sliced green onions before serving.

 

Serves: 3-4

-Adapted from a recipe found on marthastewart.com-

Sausage and Spinach Pasta Bake

 

Sausage, spinach, cheese and pasta all come together in this fantastic Sausage and Spinach Pasta Bake.  This dish reminds me of lasagna, as it has many of the same ingredients.  It was certainly better tasting than lasagna and so much easier to make.  No layering here!  Throw out your lasagna recipes and give Sausage and Spinach Pasta Bake a chance.

 

Ingredients:
-Sauce:
1 teaspoons Olive Oil
2 Garlic Cloves, minced
28 oz Can Crushed Tomatoes
2 Tablespoons Italian Seasoning
Salt & Pepper

16 oz Penne Pasta
3 Uncooked Sweet Italian Sausages
2 Garlic Cloves, minced
10 oz Frozen Spinach, thaw and squeeze out liquid
16 oz Ricotta Cheese
8 oz Mozzarella Cheese, shredded

 

Preheat oven to 350°F.

Prepare the sauce by heating the olive oil in a medium sized sauce pan over medium/high heat.  Add the garlic and saute for 1-2 minutes.  Add the tomatoes, Italian seasonings, salt and pepper.  Bring to a bubble, reduce heat and simmer for 15-20 minutes.

Cook the pasta to al dente.

While the pasta is cooking, brown the sausage in a large skillet over medium/high heat.  Reserve on a plate.  Pour off all but 1 Tablespoon fat from the pan.  Add the garlic and cook for 1 minute.  Add the spinach and cook for 1 minute.  Return the sausage to the skillet, pour in the sauce and ricotta, stir to combine.  Fold in the pasta.

Pour into a casserole dish and top with mozzarella cheese.  Bake until brown and bubbly, about 20 minutes.

 

Yield: 6 Servings

-Recipe inspired by SkinnyTaste.com-

 

Skillet Penne with Chicken and Broccoli

 

Everyone loves a good one-pot meal for a quick and easy weeknight dinner.  This Skillet Penne with Chicken and Broccoli cooks all in the same skillet in just under 30 minutes total.  Dinner doesn’t get much easier than this!  Garlic is a main flavor in this Skillet Penne with Chicken and Broccoli, as there are 6 cloves of fresh garlic in there.  The garlic creates a delicious base for this meal.  There is also a bit of heat from the red pepper flakes, although not too overpowering.  Skillet Penne with Chicken and Broccoli is a simple, classic Italian meal with tons of flavor that I hope you enjoy.

 

Ingredients:
1 lb Boneless, Skinless Chicken Breasts
1/4 Cup Olive Oil
1 Onion, thinly sliced
6 Garlic Cloves, minced
1/4 teaspoon Red Pepper Flakes
1/4 teaspoon Dried Oregano
2 1/2 Cups Chicken Broth
2 1/2 Cups Water
8 oz Penne
8 oz Broccoli Florets, cut into 1 inch pieces
1 Cup Grated Parmesan Cheese

 

Thinly slice the chicken breasts and season with salt and pepper.  Heat 1 Tablespoon olive oil in a large skillet over medium/high heat.  Once hot, add the chicken and let brown for 1 minute without moving it.  Stir and let cook another 2 minutes.  Reserve on a plate.

Add 1 Tablespoon of olive oil to the same skillet over medium heat.  Add onion and 1/2 teaspoon salt, cooking until softened, about 5 minutes.  Add garlic, red pepper flakes and oregano and cook for about 30 seconds.  Pour in 1/2 cup broth and simmer until some of the liquid is evaporated.  Add the remaining broth, water and penne.  Simmer over medium/high heat until the pasta is almost cooked, about 12 minutes.

Add the broccoli and chicken with any juices from the plate.  Simmer until the pasta and broccoli are tender and the chicken is heated and cooked through.  Remove from the heat and stir in the remaining 2 Tablespoons olive oil and the Parmesan cheese.

 

 

Yield: 4 Servings

-Recipe adapted from Cook’s Country magazine-

Hungarian Meatballs

 

My daughter, Chloe, claims every night at dinner that she isn’t hungry even though she has been saying she is hungry the whole time I have been making dinner.  Mysteriously not hungry, unless we are eating quesadillas, peanut butter and jelly sandwiches or smoothies.  Surprisingly, these Hungarian Meatballs really hit the spot for her.  She gobbled up the noodles first even though she doesn’t normally touch pasta, then she ate her entire meatball while we stared in disbelief.  Then the craziest thing happened…she asked for seconds!  These Hungarian Meatballs are delicious, and hopefully your family will love them too.  We ate our Hungarian Meatballs over egg noodles, but they would be great over rice or even alone.

 

 

Ingredients:
8 oz Extra Broad Egg Noodles
1 1/2 lbs Ground Beef
1/2 Cup Bread Crumbs
1 Egg
Salt and Pepper
2 Tablespoons Olive Oil
2 Large Carrots, chopped
1 Rib Celery, chopped
1 Small Onion, Chopped
2 Tablespoons Paprika
2 Cups Beef Broth

 

Bring a large pot of water to a boil.  Salt the water and add the noodles.  Cook until al dente, drain.

While the water is coming to a boil, combine ground beef, bread crumbs, egg, salt and pepper together in a bowl.  Form into 12 meatballs.

Heat the olive oil in a large skillet over medium/high heat.  Add meatballs and brown quickly, 3-4 minutes.  Reserve on a plate.

Add carrots, celery and onion to the skillet.  Cook until softened, about 2-3 minutes.  Return meatballs to the skillet along with the paprika and broth.  Bring to a boil, reduce heat and simmer until the meatballs are cooked through, about 5 minutes.

Serve over the noodles.

 

Yield: 4 Servings

-Recipe adapted from a Rachael Ray recipe-

Creamy Jambalaya Pasta

 

I’m in the process of unloading pictures from my camera and found pictures of this delicious dish.  My mouth is watering just thinking about this yummy pasta.  I need to make this one again!

 

Ingredients:
12 oz Farfalle Pasta
14 oz Smoked Sausage, sliced thin
1 Onion, chopped
3 Garlic Cloves, finely grated
1/2 Cup Chicken Broth
2 teaspoons Cajun/Creole Seasoning (I used Emeril’s Essence Creole Seasoning)
1 ½ teaspoons Paprika
Salt & Pepper, to taste
8 oz Can Tomato Sauce
½ Cup Sour Cream
2 Green Onions, thinly sliced
Parmesan Cheese

 

 

Bring a large pot of water to a boil.  Salt the water then add the pasta.  Cook until al dente.

While the pasta is cooking, brown the sausage in a skillet over medium heat.  Once browned, reserve on a plate.

Add the onion and garlic to the pan.  Cook until they start to soften, about 2 minutes.  Pour in the chicken broth, bring to a bubble then let reduce for a couple minutes.

Add the Cajun/Creole seasoning, paprika, salt, pepper, tomato sauce and the reserved sausage.  Cook until heated through, about 2 minutes.  Stir in the sour cream and simmer for couple minutes.

Toss with the pasta.  Garnish with green onions and Parmesan cheese.

 

Serves: 4-6

-Recipe adapted from Plain Chicken-