Pasta with Roasted Butternut Squash, Sage and Pine Nuts

Okay, I know this may seem more like a "fallish" type of recipe but I made this for my family just this past Sunday and it was AMAZING!!!! I was instantly taken back with the first bite. This pasta dish has so much flavor and I love how all of the ingredients balance each other out and I love how it's both sweet and savory. The original recipe calls for Parmesan cheese but since I try to eat more vegan like I left it out of the pasta and put it on the side for those who wanted it. Now on Sundays I am usually a little lax and will make my pasta dishes using just regular pasta (trying to appease the hubby who has to put up with my Sunday vegan meals) but I really wish I would have used whole wheat pasta on this one. I think it would have tasted just as good and would have been more filling. But nonetheless, this pasta will not disappoint and this is a recipe I am planning on using the next time we have company over... it's really that good! Oh, and I'm so sorry about this picture! I didn't have great lighting and this is the best that my camera could do at the time.

Ingredients:

1 medium butternut squash, peeled and chopped into 1 inch chunks

2 onions, peeled and chopped into 1 inch chunks

3 cloves garlic, minced (I love garlic so I always add a bit more)

Olive oil

Salt and pepper

1/2 cup fresh sage leaves, minced

1 lb farfalle pasta (can totally use whole wheat penne or any other pasta)

3/4 cup pine nuts, toasted

Directions:

Heat oven to 375 degrees.

Before you cut the butternut squash, place it in the microwave for about 30-40 seconds in order to soften the skin. This will make the squash much easier to cut into. Cut the squash in half and scoop out the seeds and strings. Then flip each half of the squash over and peel them. Cut the squash into 1 inch cubes. Toss with the onion, garlic, olive oil, salt and pepper and half of the sage leaves. Spread the squash mixture in a large baking dish and roast for about 40 minutes or until the squash is soft.

Cook pasta in boiling water until al dente. Drain and set aside. Just before the squash is finished heat about 2 tablespoons of olive oil in a large pan. Drop the rest of the sage leaves in the heated oil and saute for about a minute.

Add the pasta to the pan along with the roasted squash mixture. Then add salt to taste... I love salt so I am pretty liberal when it comes to salting things. Cook, stirring frequently for 5 minutes or until the pasta starts getting crispy on some of the edges. Add the pine nuts and cook for another minute.

Now if you don't have a big enough pan just start with adding half of the pasta, half of the squash mixture and half of the rest of the ingredients. Then just repeat with the rest of the ingredients.

Lasagna with a Bang!

OK, so I'm the sister that annoys everyone with my vegan ways, but tonight is New Year's and I am quite due for a little cheat! My fam of five loves lasagna but tonight I decided to add a little bang in celebration of 2012 so PESTO CHANGO! And as always, made with hot mama love. OH! And a little bit of sass!

Pesto Lasagna

Trader Joe's no bake lasagna noodles
1 lb. ground hot Italian sausage or ground beef, browned and ready to go!
2 cans of tomato sauce
1 container of low fat small curd cottage cheese
chopped scallions and garlic to taste
1 tsp. or more crushed red pepper flakes
salt and pepper to taste
1 Tb. dried basil
1 TB. dried oregano
1 container of Trader Joe's pesto (in the refrigerator section)
Parmesan cheese
mozzarella cheese


In your most beautiful 9x13 pan, spray a little bit of canola oil. In a large bowl, place tomato sauce, cottage cheese, all spices, ground meat, scallions and garlic. Stir well. Spread a portion on bottom of the pan. Lay down three noodles. Spread another heaping portion of sauce mixture over noodles. Top with 1/3 of the cheeses and dollop pesto over. Layer another three noodles and repeat the process until sauce is gone. Top with cheese and generous spoonfuls of pesto. Bake uncovered at 375 for 45-55 minutes. Voila!

xoxoxo-Stephanie

Stuffed Shells

My mother made these for us growing up and I completely forgot how GOOD they really are until I whipped them up last week. We are trying to have at least one MEATLESS night a week and this was surely one that DID NOT DISSAPOINT! They seemed to just MELT IN OUR MOUTHS! Magic!!!

*If you have not noticed by now, I am by no means a great photographer. I finally came to the conclusion that I am in need of a better camera (preferably one that was not bought by my hubby while on his foreign mission, because local repair stores do not carry the parts). Please do not let my bad camera skills fool you. I promise that all recipes I post are DELICIOUS! :)

Ingredients:

18 jumbo pasta shells, uncooked
1 package frozen chopped spinach
1 container ricotta cheese (15 oz)
2 cups Italian blend cheese, shredded
1/4 cup milk OR 3/4 cup half and half, divided
1/4 cup Parmesan cheese, shredded
1 garlic clove (pressed or minced)
1/2 tsp basil leaves
1/2 tsp oregano
dash of salt
1/2 tsp pepper
Homemade Spaghetti Sauce OR 1 Jar spaghetti sauce (26 oz)

Directions:

Thaw, drain, and sqeeze-dry the spinach and place in large mixing bowl. Cook pasta shells accoriding to the package directions and drain well. While the pasta is cooking add the ricotta cheese to the spinach in the bowl. Add only 1 1/2 cups of the Italian cheese blend and the 1/4 cup milk OR 1/4 cup half and half. Fold in the Paremsan cheese and add the garlic and seasonings. Mix well and set aside. In another bowl, wisk the spaghetti sauce and remaining 1/2 cup half and half. Save 1 cup of sauce for later and spread the remaining sauce into a large baking dish. Fill each cooked shell with some of the spinach-cheese mixture and place into baking dish. Top each shell evenly with the reserved sauce and cover. Bake at 350 for 40 minutes. Take off the cover and sprinkle with the remaining 1/2 cup Italian cheese blend. Bake again for 5-10 minutes and remove from oven. Let stand for 10 minutes before serving. Enjoy!

Baked Ziti

This recipe makes the BEST baked ziti.  This is yet another recipe given to me by my sister Stephanie when I first got married, and still is one of our FAVORITES.  It makes a lot so it is a great dish to make for when you have dinner guests over.  I love it because if you don't have any extra ground beef or turkey on hand, it tastes just as great without the meat.  This recipe is definitely a keeper!  (This is a picture of what the ziti looks like before it goes into the oven for baking.)

Ingredients:

1 (16 oz) pkg uncooked ziti

1 lb ground beef (I use ground turkey)

1 onion, chopped

2 (26 oz) jars spaghetti sauce (I like using homemade)

12 oz sliced provolone cheese

12 oz sliced mozzarella cheese (I use shredded)

1 1/2 C sour cream

1/2 C Parmesan cheese

1/4 C chopped fresh basil

Directions:

Preheat oven to 350 degrees and lightly grease (cooking spray) a 9x13 baking dish.

Cook pasta for 8-10 minutes, drain.

While pasta is cooking, brown meat and onion.

When brown, drain fat and add spaghetti sauce and simmer for 15 minutes.

Spread a little of the sauce on the bottom of the dish.

Layer 1/2 of the pasta, 1/2 of the provolone and mozzarella cheeses, 1/2 of the sauce and ALL of the sour cream.

Repeat with the rest of the pasta, provolone and mozzarella cheeses, sauce and top with all of the Parmesan cheese.

Sprinkle fresh basil on top.

Bake, uncovered, for 30-40 minutes.

Homemade Pizza Dough

We are DEFINITELY a family that KNOWS and LOVES pizza!  Our dad ran and owned a pizza business and, actually, the first half of our sisters and brothers worked for him making pizzas and helping out with the business.  Whenever my mom didn't feel up to, or was unable to make dinner (how can you blame her with 8 children to take of?), she would often call up and order between 4-5 pizzas to feed our large troop.  

Pizza is still a FAVORITE of ours, no matter how many times we had it for dinner growing up.  This is one of my favorite pizza dough recipes, and the great thing about it is that it makes enough dough for 2 pizzas.  After making and allowing the dough to rise, I always cut the dough in half and freeze the second portion for later use.  That way I ALWAYS have pizza dough on hand!  

Ingredients:

1 1/2 C warm water

1 T brown sugar

4 1/2 t dry yeast

1 t salt

1/4 C vegetable oil (or canola)

4 1/2 C flour

Directions:

Mix the warm water with the brown sugar.

Add the yeast to the water mixture and allow to stand about 5 minutes to allow the yeast to activate.

Add the salt and oil; mix.

Add the flour and mix until dough is firm and tender.  

Place in oiled bowl and allow dough to rise for 1-1 1/2 hours, or until it doubles in size.

Cut dough in half and roll out, using extra flour, into a circle.

Place on pizza pan and allow the dough to rise an extra 30 minutes.

*Preheat oven to 450 degrees.

**Place desired toppings on top and bake until crust is brown on the edges.

*My next recipe that I am going to be posting is Barbeque Chicken Pizza on the Grill.  It is my favorite way to make pizza, and once you try baking your pizza on a grill, you will NEVER go back to using your oven when it comes to pizza making. 

**Make sure you check out our family's favorite pizza toppings with my next post!  I make it EVERY weekend for our little date night (once we put our little kiddo to bed of course!).  

 

Pasta e Fagioli

I can honestly say that this SOUP is WAY better than Olive Garden's verison! You have got to try this one if you frequently find yourself craving soup, salad, and breadsticks! It makes for a GREAT dinner meal, as well as a hearty lunch! Believe me, once you see how easy it is to make this yourself, you will discover that it tastes EXACTLY like the cravable version....the only difference...you will be craving THIS ONE from now on!

*recipe found on TopSecretRecipes

Ingredients:

1 pound ground beef or ground turkey

1 small onion, diced (1 cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

2 cloves of minced garlic

2 14.5-ounce cans of diced tomatoes

1 15-ounce can red kidney beans WITH LIQUID

1 15-ounce can great northern beans WITH LIQUID

1 15-ounce can tomato sauce

1 12-ounce can of V-8 juice

1 Tablespoon white vinegar

1 1/2 teaspoon salt

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon thyme

1 cup COOKED ditalini pasta (the original recipe calls for 1/2 pound uncooked, but I have found that it is too much and the soup gets all soaked up into the pasta...so start with one cup cooked, and add more to your liking)

Directions:

Brown the beef in large pan over medium heat. Drain off most the fat.

Add the onion, carrot, celery and garlic and saute for 10 minutes till veggies settle down and get tender.

Add remaining ingredients, EXCEPT PASTA, and simmer for 1 hour.

About 50 minutes into the simmering, cook the pasta in another pan of boiling water according to package directions (about 9-11 min). Drain and add the pasta to the large pot of soup and simmer for 5 minutes longer. Serve!

Creamy Italian Chicken

I ABSOLUTELY love my crock pot recipes and this has been a favorite since my husband and I have been married.  It is SUPER easy which is why I typically make it for Sunday dinner at least once a month.  Just add a nice side salad and some homemade rolls with honey butter and your meal is complete.  YUMMY!

Ingredients:

4 boneless, skinless chicken breast halves (I usually use 2)

1 envelope dry Italian salad dressing mix

1/4 C water

8 oz cream cheese, softened

1 can cream of chicken or cream of mushroom soup

sliced fresh mushrooms 

or 4 oz can mushroom stems and pieces, drained (which ever one you have on hand) 

Directions:

Place chicken in slow cooker.

Combine salad dressing mix and water.  Pour over chicken and cover.

Cook on low 3 to 3 1/2 hours.

Combine cream cheese and soup until well blended.  Stir in mushrooms.

Pour over chicken and cover.

Cook on low 1 hour, or until chicken is tender.

Serve over noodles or rice.

Pepperoni Rigatoni

This is a GREAT LOW BUDGET MEAL and it tastes AMAZING!!! At my wedding shower, Jennifer gave me this recipe and I seriously make it at least once a month because it is THAT GOOD! My 2 year old and 9 month old gobble up seconds or even thirds, so you know it could be a crowd pleasing dish! When it bakes in the oven, my hubby and kids can't help but crowd around the kitchen table waiting for the timer to go off! You've got to try it out! Happy Meal Making! :)





Pepperoni Rigatoni


8 oz. cooked Rigatoni noodles
Pepperoni links (cut up) or pepperoni/turkey pepperoni slices
1/2 cup shredded Parmesan Cheese
1/2 cup diced onion
1/2 cup diced green pepper
2 cloves of garlic (minced)
1 jar of Prego Sauce (Traditional Style)
2 cups shredded mozarella cheese



Heat oven to 375
Lightly grease a 9 by 13 inch baking dish
Layer HALF of each ingredient in the order given above.
REPEAT the same layer process with the remaining half
Bake UNCOVERED for 25-30 minutes or until cheese is nice and bubbly

*Serve with freshly baked rolls, and a crisp green salad