cheesy, creamy sausage pasta bake

baked pasta with sausage
servings 8-10

• 1 lb ziti noodles
• 1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
• 4 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper flakes
• 1 cup heavy cream
• ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided
• ⅓ cup chopped fresh basil, plus more for serving
• 8 oz whole milk mozzarella cheese, shredded (about 2 cups)

1. 
   
2. Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
3. Preheat the oven to 425°F and set the oven rack in the middle position.
4. Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
5. Add the cream, ⅓ cup of the pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half the remaining pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
6. Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.

one pot garlic parmesan pasta

 an easier and tastier alfredo sauce that actually sticks to your pasta. We ate this with some of our leftover christmas lamb and green beans. 

one pot garlic parmesan pasta
makes 4 servings

2 tbsp butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk
8 oz uncooked pasta
salt and pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 tbsp chopped fresh parsley leaves

1. Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 mins. 

2. Stir in chicken broth, milk and pasta; season with salt and pepper to taste. 

3. Bring to a boil, reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 11 mins (may vary depending on your pasta). Stir in parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. 

4. Serve immediately, garnish with parsley if desired. 

alfredo sauce with a surprise ingredient

I've been wanting to try making more vegetarian meals, and it so happens that husband also has an ailment that basically requires him to now be vegetarian (he is very sad about this!), so we're taking the plunge - and this was one meal that everyone liked!

Originally, I planned to make this after accidentally buying cottage cheese instead of ricotta, but it was a pleasant surprise as it packs more protein into the dish, and I think made it taste better.

cottage cheese alfredo
makes 8 servings

1 cup milk
1/2 cup cottage cheese (I def had more and used closer to 1 cup)
1 tbsp corn starch
1/4 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1/2 cup grated Parmesan or Romano cheese
dried basil, to taste
dried oregano, to taste
fresh chopped parsley, optional

Put all ingredients except basil, oregano and parsley into a food processor or blender and blend until smooth.

Pour mixture into a small saucepan and add basil and oregano. Cook over medium-low heat until heated through and smooth. Add more basil, oregano, salt, or pepper to taste.

Let cook on low heat for about 5 minutes, stirring occasionally. Add cooked pasta (we served ours with some spinach mozzarella ravioli) right before serving and let soak in for a couple minutes. Top with meat or veggies as desired; garnish with fresh chopped parsley, optional. Serve immediately.

minestrone

Not something I would normally think to make or order myself, but whenever I have some, am instantly soothed. The kids could eat this for days - it's actually quite a joy to watch Marcy enjoy this with crusty bread to sop up every last bit.

minestrone soup
makes 12 servings

3 cloves garlic, minced
2 onions, chopped
2 cups celery, chopped
2 cups carrots, chopped
3 cups chicken broth
3 cups water
2 14 oz cans diced tomatoes
1/2 cup red wine (optional)
2 14 oz cans garbanzo, cannelini or kidney beans
1 12 oz package frozen chopped green beans
2 cups baby spinach or chopped kale
2 zucchinis, quartered and sliced
1 1/2 tsp oregano
1 1/2 tsp basil
salt and pepper, to taste
2 cups pasta shapes
2 tbsp grated Parmesan cheese

In a large stock pot, over medium-low heat, heat 3 tbsp olive oil and saute garlic until fragrant. Add onion and saute for 4-5 mins until tender. Add celery and carrots, saute for 1-2 mins.

Add chicken broth, water and tomatoes. Bring to a boil, stirring frequently. If desired, add red wine at this point. Reduce heat to low and add beans, green beans, spinach/kale leaves, zucchini, oregano, basil, sat and pepper. Simmer for 30-40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add pasta and cook until just before al dente. Drain water and set aside, running cold water over it.

Once pasta is cooked and soup is heated through place 2 tbsp cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

sausage + greens pasta

a quick and go-to pasta that we have for dinner all the time.

sausage and greens pasta
makes 8 servings

1 lb pasta shapes
olive oil
1 lb italian or spicy sausage, crumbled
4 cloves garlic, minced
4 big handfuls of greens like spinach or arugula (sometimes I use chopped kale)
1/2 cup grated Parmesan cheese

Cook the pasta in salted water until al dente.

While the pasta cooks, heat olive oil in another large skillet and add the crumbled sausage and garlic. Cook over medium heat until the sausage is cooked through.

Add the greens and cook until barely wilted, then add the pasta and cheese and stir until all is combined and gooey.

Taste, and add any extra salt and pepper, if needed.

Serve with extra cheese.

cauliflower alfredo

I found this in a Cooking Light magazine, and it was a huge hit with the kids. M's eaten this for either lunch or dinner now for more than a week! The cooked cauliflower makes for a more luscious, healthier, but still creamy alfredo sauce.

cauliflower alfredo
makes 8 servings

1 lb uncooked fettucine (or spaghetti/linguine)
6 cups chopped broccoli
6 cups chopped cauliflower, divided
2 tbsp flour
2 cups chicken stock or broth
6 garlic cloves
1 1/3 cup milk
3 tbsp unsalted butter
2 tsp freshly ground pepper
2 tsp grated lemon rind
2 tsp lemon juice
1 tsp salt
4 oz Parmigiano Reggiano cheese (divided, about 1 cup)

Cook pasta according to package directions. Add broccoli and 2 cups cauliflower during the last two minutes of cooking, drain.

Place flour in a large saucepan. Gradually add stock, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Add remaining 4 cups cauliflower and garlic. Bring to a boil, cook 15 mins or until very tender.

Place cauliflower mixture in a blender (or use an immersion blender). Return cauliflower mixture to pan. Add milk, butter, pepper, juice, salt and 2 oz cheese. Reduce the heat to low and add pasta mixture and lemon rind; toss well to coat noddles. Sprinkle with remaining cheese.

simple sesame noodles

so easy, so yummy.

sesame noodles
10 servings

1 lb spaghetti or linguine noodles
1/4 + 1/8 cup soy sauce
3 tbsp sugar
6 cloves garlic, minced
3 tbsp rice vinegar
4 1/2 tbsp pure sesame oil
1 tsp hot chili oil (optional)
6 tbsp canola oil 
 6 whole green onions, sliced thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.

Pour sauce over warm noodles and toss to coat.

Sprinkle with green onions and toss.

vegetarian pasta + bean soup

we actually had everything on hand and it's made in the slow cooker too!

slow cooker vegetarian pasta + bean soup
makes 6 servings

2 tbsp olive oil
1 large onion, chopped
1 cup sliced celery
1/2 cup chopped carrots
1 tbsp minced garlic 
1 tsp italian seasoning
1/2 tsp ground fennel
12 tsp red pepper flakes (optional)
2 cans red or garbanzo beans, rinsed and drained
3 cans broth
1 14 oz. can diced tomatoes
salt and pepper, to taste
several pieces Parmesan rind (optional, but adds wonderful flavor)
1/2 cup orzo pasta
2 tbsp balsamic vinegar
freshly grated parmesan cheese
chopped parsley

Heat olive oil in a pan and saute the onions until they start to soften, about 4 minutes. Add the celery and carrots and cook 3-4 mins more, then add the garlic, italian herbs, fennel and red pepper and cook about a minute more. Transfer to the slow cooker.

While vegetables cook, put the beans in a colander and rinse with cold water until no more foam appears. When vegetables are done, add the drained beans, broth, tomatoes, salt and pepper to the slow cooker (along with the Parmesan rinds if using) and cook on high 3-4 hours or on low for 6-7 hours.

Add the orzo and cook for about 40 mins more. Remove rinds and stir in balsamic vinegar. Serve soup hot with fresh grated Parmesan and chopped parsley on top.

chicken scallopini and farfalle pasta

another recipe from blue apron. Not sure if I would make the chicken again, but the pasta was excellent.

chicken scallopini with farfalle
5-6 servings

4 chicken cutlets
1 lb farfalle (bowtie) pasta
3 cloves garlic
1 lemon, juiced
parsley, chopped
4 tbsp butter
3/4 cup grated pecorino cheese
1/2 cup panko breadcrumbs
1/4 cup flour

In a large pan, heat 1 tbsp of olive oil on medium until hot. Add the breadcrumbs and toast, stirring frequently, 2-3 mins or until golden brown. Remove from heat, and season with salt and pepper to taste. Transfer to a bowl and set aside. Wipe out pan.

Cook the pasta according to the directions on package. Reserve 3/4 cup of the pasta water, then drain the pasta and set aside.

While the pasta cooks, pat the chicken dry with paper towels; place on a plate and season each side with sat and pepper, then evenly coat with the flour. In the breadcrumb pan, heat a thin layer of olive oil on medium high until hot. Add the chicken and cook 4-5 mins per side or until golden brown and cooked through.

Add the lemon juice and 1/4 cup water. Season with salt and pepper. Reduce the heat to medium and cook, swirling occasionally, 1-2 mins or until slightly reduced.

Add half the butter. cook, swirling occasionally 1-2 mins, or untiil combined. Remove from heat and set aside. Wipe out the pan.

In the pan, heat 1 tbsp olive oil on medium high until hot. Add the garlic and saute, 1-2 mins or until softened and fragrant. Add the cooked pasta, remaining butter, all but a pinch of the pecorino cheese and 1/2 cup of the reserved pasta water. Season with salt and pepper to taste.

Cook, stirring constantly, 2-3 mins, or until the pasta is coated. (If the sauce seems dry, slowly add the remaining reserved pasta water to achieve your desired consistency). Transfer to a serving dish and garnish with the toasted bread crumbs, remaining cheese and half the parsley. Garnish the chicken with the remaining parsley. Enjoy!

tomato garlic shrimp pasta

I made this tonight when looking for something light on meat before all the Thanksgiving food comes. I thought it was good, but none of the boys really liked it. Because we didn't have all the ingredients, I improvised a little. I think next time I'll try it without the cream and make sure to have diced tomatoes and see if everyone else will like this dish, too.

tomato garlic shrimp pasta

makes 8 servings

4 tbsp olive oil, divided

4 cloves garlic, minced

4 cups  or two 14 oz cans diced tomatoes (ran out, so I used 1.5 cans of tomato paste)

1 cup white wine

3/4 cup heavy cream or half n half, optional

2 tbsp butter, optional

salt and pepper to taste

1 package linguine pasta

1 lb peeled and deveined shrimp, seasoned with salt and pepper

1 package mushrooms, sliced

1/2 bunch cilantro, chopped

Heat 2 tbsp of olive oil in a large saucepan over medium heat. Stir in the garlic until fragrant. Add the tomatoes, wine and cream, if using. Bring to a simmer and cook 30 mins, stirring frequently. Season with salt and pepper and stir in the butter, if not using cream. 

Cook pasta according to directions on package. 

Heat the remaining 2 tbsp olive oil in a large skillet over medium high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center (about 5 mins). After 2-3 mins, stir in the mushrooms. Stir the mushrooms and shrimp into the pasta sauce, then stir the sauce into the linguine, along with chopped cilantro to serve. 

kale mac n cheese

After a summer of CSA vegetables, we needed something that our kids would definitely eat, hopefully in the form of vegetables. So, why not just combine kale, cheese and pasta? This was really really good - for both kids and adults.

kale mac n cheese
serves 4-6

1-2 tbsp olive oil
3-4 cloves garlic, minced
1 small bunch kale, removed from stem and chopped
1/4 - 1/2 cup chicken or vegetable stock
1 lb short pasta
2 tbsp butter
2-3 tbsp flour
about 2 cups whole milk
1 cup grated cheese (I used a mix of cheddar, gruyere and random mozzarella)
salt and pepper, to taste

Boil pasta according

Heat olive oil in a large sauce pan and saute garlic until fragrant. Season with salt and pepper.

Add in the kale and stock and bring to a boil. Season with salt and pepper.

Transfer to a blender or food processor and blend. Set aside.

Melt butter in the same sauce pan. Add flour, salt and pepper. Stir until mixed, about 1-2 mins (you want to cook off the pastry flavor of the flour).

Slowly pour in the milk and whisk  until you've got a thick sauce (you may not need to use all of it).

Stir in the cheese until melted.

Pour in the blended kale and stir until fully incorporated.

Add in the cooked pasta, tossing to combine.

Serve immediately.

lemon tuna pasta

I made this tonight when short on time and effort, but needed something the kids would eat. :)

lemon tuna pasta

1 lb small pasta
2 tbsp olive oil
6 cloves garlic, sliced
1 small leek or 2 green onions, sliced thin (optional)
1 cup peas or thinly sliced red bell pepper (optional)
2 6 oz cans tuna
1 lemon, zest and juice
1/2 cup parsley, chopped
salt and pepper, to taste
1/2 cup Parmesan, grated

Cook pasta according to directions on box. 

While the pasta cooks, heat olive oil over medium heat and saute garlic. Once fragrant, add tomatoes, then leeks or green onions (or bell peppers). Stir to combine and soften, just a little.

Once the pasta is cooked, add it to the sauteed vegetables. Over low heat, stir in lemon zest and juice, tuna, and peas. Add salt and pepper to taste.

Remove from heat and mix in parmesan and parsley.

jerusalem pasta

I came across this recipe on Orangette, and was drawn in by its inclusion of so many wonderful things -- pine nuts, feta, Greek yogurt, basil! I didn't know it at the time, but it's from the Jerusalem cookbook, which apparently is taking the world over by storm. I read an article about how groundbreaking this book is - people are actually cooking through every recipe in this book, something which hasn't really been done since Julia Child's Mastering the art of French Cooking, which came out like... 50!? years ago! And, after having made this recipe, I must say I believe all the hype. This was amazingly delicious, a friend commented that they had never tasted anything so flavorful, and each component really popped. And, this is one of those dishes which happens to also be vegetarian, yet non-vegetarians people won't even notice/mind.

jerusalem pasta
makes 6 servings

2 ½ cups (500 g) whole-milk Greek yogurt
2/3 cup (150 ml) olive oil
2 medium cloves garlic, crushed or pressed
1 pound (500 g) fresh or thawed frozen peas
Kosher salt
1 pound (500 g) pasta shapes of your liking
Scant ½ cup (60 g) pine nuts
2 teaspoons Turkish or Syrian chile flakes, or red pepper flakes
1 2/3 cups (40 g) basil leaves, coarsely torn
8 ounces (240 g) feta cheese, coarsely crumbled

In the bowl of a food processor, combine the yogurt, 6 tablespoons (90 ml) of the olive oil, the garlic, and 2/3 cup (100 g) of the peas. Process to a uniform pale green sauce, and transfer to a large mixing bowl.

Bring a large pot of water to a boil, and salt it until tastes like pleasantly salty seawater. Add the pasta, and cook until it is al dente. While the pasta cooks, warm the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and chile flakes, and cook for 4 minutes, or until the pine nuts are golden and the oil is deep red. Also, warm the remaining peas in some boiling water (you could scoop out a bit of the pasta water for this); then drain.

Drain the cooked pasta into a colander, and shake it well to get rid of excess water that may have settled into the pasta’s crevices. Add the pasta gradually to the yogurt sauce; adding it all at once may cause the yogurt to separate. Add the warm peas, the basil, feta, and 1 teaspoon kosher salt. Toss gently. Serve immediately, with pine nuts and chile oil spooned over each serving.