Penne with Spinach and Tomatoes

This recipe came about because of the combination of my son's lovely girlfriend being a vegetarian and from our family joining BJs. Because of our membership at BJs we have an abundance of pasta, chiefly penne. This caused me to have to be creative with penne recipes. This recipe for penne with spinach and tomatoes is actually super easy but is often requested by my family. 

Penne with Spinach and Tomatoes

Ingredients:

        12 oz Penne

        2 c Fresh Spinach (packed)

        1 can (14.5 oz) Diced Tomatoes (or 2 Fresh Tomatoes, diced)

        3 cloves Garlic, minced

        2 Tbs Olive Oil

        1/4 tsp Red Pepper Flakes (optional)

        Salt and Pepper, to taste

        1/4 c Parmesan, grated

Directions:

1. Bring a large pot of salted water to a boil.
2. Cook the penne according to package instructions until al dente. 
3. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute, until fragrant.
6. Stir in the diced tomatoes (do not drain the juice) and cook for 4-5 minutes, allowing them to simmer and reduce slightly.
7. Toss in the fresh spinach and cook for 2-3 minutes, stirring frequently, until wilted.
8. Add the cooked penne to the skillet and toss everything together to coat the pasta in the sauce.
9. Cook for another 1-2 minutes to heat through.
10. Remove from heat
11. Sprinkle with grated Parmesan.

Enjoy!

            Ingrid

Vegetable Pasta

This delicious healthy pasta recipe is a nice vegetarian option. I made this the first time a week or so ago for the girlfriend of my youngest. The other day I was drawing a blank on supper and my oldest requested this recipe again. It's quickly becoming a family favourite.

Vegetable Pasta

Ingredients:

        1 lb. Pasta, cooked al dente

Sauce:

        1 Yellow Onion, finely diced

        1 tsp Garlic, minced

        1 Green Bell Pepper, finely diced

        8 oz. Baby Portobella Mushrooms, diced

        24 oz. Pasta Sauce

        15 oz. Fire Roasted Diced Tomatoes, drained

        2 Tbs Worcestershire Sauce

        2 Tbl Sugar

        Red Pepper Flakes to taste

        Salt and Pepper to taste

        1 tsp Basil

        1 tsp Oregano

        1 Tbs Italian Seasoning

Instructions:

1. Over medium-high heat in a Dutch oven, saute the onion and garlic until the onions are translucent.
2. Add diced bell pepper and mushrooms and let the vegetables sweat, about 5 minutes.
3. Pour in pasta sauce, diced tomatoes, Worcestershire sauce, sugar, red pepper flakes, and season with salt and pepper to taste.
4. Reduce heat to medium-low. Cover and simmer for 30 minutes.
5. Add in basil, oregano, and Italian seasoning and stir to mix.
6. Dish and serve hot over cooked pasta topped with Parmesan cheese.

             

Enjoy!

            Ingrid

Cheesy Meatballs and Shells Casserole

I decided that I wanted to make casseroles for the next week. I wasn't sure how my family would react to that, since they are pretty set in their ways. For the first of the casserole dishes I chose Cheesy Meatballs and Shells Casserole from Judith Hannemann over at The Midnight Baker. Normally I tweak recipes, but I didn't see anything that needed to be adjusted. I'm glad I didn't. This recipe was perfect. My family absolutely loved it!

Cheesy Meatballs and Shells Casserole

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• Ingredients:
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• 2 cups medium Shells
• 2 lbs small Meatballs, cooked 
• 1 cup Velveeta, cubed
• ½ sleeve Ritz Crackers, crushed
• 1 Tbs Butter, melted
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• Sauce:
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• ¼ cup Flour
• 2 tbs Butter
• 2 cups Beef Stock, don't cheap out on this one
• 1 can (10.75 oz) Cream of Mushroom Soup
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• Directions:

1. Preheat oven to 350 degrees. 
2. Spray a 1½-2 quart baking dish or casserole.
3. Cook shells per package instructions.
4. To make sauce:
1. In a medium saucepan, melt the 2 tbs butter over medium heat. 
2. Stir in the flour making sure there are no lumps. 
3. Cook over medium heat until the flour/butter mixture bubbles.
5. Gradually add the beef stock, stirring constantly so mixture remains smooth.
6. Cook, stirring frequently over medium heat until mixture begins to thicken and bubble.
7. Add the cubed process cheese and cook over low heat until cheese is melted; about 4-5 minutes.
8. Place the mushroom soup in a large bowl.
9. Gradually stir in the cheese sauce until well blended and smooth.
10. Fold in the cooked shells and meatballs.
11. Turn into prepared baking dish.
12. Mix the 1 tbs melted butter with the crushed cracker crumbs; toss to coat.
13. Sprinkle over top of casserole.
14. Bake for 35-30 minutes or until heated through and crumbs are golden brown.

Enjoy!

            Ingrid

Antipasto salad

My family absolutely loves my take on the traditional antipasto salad. I always have to make large batches to last several days. The biggest benefit is that the portion that sits in the refrigerator longest tastes best after the flavours have been melding for days. 

Antipasto Salad

Ingredients:

        8 oz Tri-Colour Rotini

        1/2 c Vegetable Oil

        3 Tbs Red Wine Vinegar

        1 clove Garlic, minced

        1 tsp Basil

        1/8 tsp Red Pepper

        1 tsp Salt

        1/4 c Parmesan

        2 c Broccoli Florets

        1/4 lb Pepperoni, sliced

        10 Cherry Tomatoes, halved

        1/2 c Mozzarella, shredded

Directions:

1. Cook pasta until al dente, Drain
2. In large bowl, stir together oil, vinegar, garlic, basil, pepper and salt
3. Toss with warm macaroni to coat well.
4. Toss with Parmesan.
5. Cover and refrigerate 2 to 3 hours.
6. Add Broccoli, pepperoni and tomatoes; toss well. 
7. Sprinkle with mozzarella and serve.

Serves 6

Enjoy!

            Ingrid

Tracy's Crockpot Macaroni and Cheese

I first got this Macaroni and Cheese during a football game at my children's school. One of the mom's always brought some in, and it went fast. She was kind enough to give me the recipe as we were packing up. I've made it several times for my family and decided to share it here. 

Tracy's Crockpot Macaroni and Cheese

Ingredients:

        3 cups Dry Elbow Macaroni

        2 2/3 cups Half & Half

        15 oz Cheddar Cheese Soup

        3 Tbls Cold Cut Butter

        3 cups Cheese of your choice (I use 1 cup Gouda, 1 cup Gruyère and 1 cup Cheddar -               Kildery from Kerrygold could also be used as one of the choices)

Directions:

1. Mix Soup and Half & Half until smooth.
2. Add Cheese, Butter and Macaroni.
3. Cover, and cook on low 3 hours.

Serves 6.

Enjoy!

            Ingrid

Pasta in Clam Sauce

I saw this recipe in It's Yummilicious! and just had to make this.  It was just as delicious as it looked.  We served it with Garlic Bread (which we cooked on the grill) and my seafood haters gave me their clams so all was good. 

Pasta in Clam Sauce

Ingredients:

        2 Tbs Olive Oil

        3 large cloves Garlic, minced (more or less, according to taste)

        1 med Onion, diced

        3 Tbs Parsley

        1 Tbs Oregano

        2 cans (12-ounces each) Chopped Clams

        1/2 cup Fish Stock

        2 Tbs Unsalted Butter

        1 lb Spaghetti (or your favorite variety and shape of pasta)

        Parmesan cheese

Directions:

1. In a medium skillet, heat oil over medium-low heat. 
2. Add garlic and onion and sauté until translucent, but not browned. 
3. Add clams with the liquid, wine, parsley, and oregano. 
4. Bring to a boil.
5. Simmer until liquids are reduced, about 10 minutes.
6. Meanwhile, cook pasta according to package directions for al dente. 
7. Drain, reserving some of the cooking water. 
8. Add the pasta to the sauce. 
9. Add the butter and toss well.
10. Cook about one minute, adding some of the reserved water if needed to loosen the mixture.

Note:

      If desired, add a little more fresh parsley for color. 

        Serve, offering the Parmesan cheese separately.

Enjoy!

            Ingrid

Tri-colour Rotini Salad

Having a houseful of teens, I don't always cook from scratch.  I do sometimes use "cheats" to prepare dishes. Sunday was one of those days. I decided we would have some pasta salad for a side with supper. 

Since we had picked up some Gia Russo Dressing for Pasta Salad from our local grocery store after church last week, I thought it would be a good time to try it. 

The recipe called for one bottle for every 14 ounces of pasta.  It was a big hit!  I recommend you try it if it's available in your area.

Enjoy!

            Ingrid

Tuna Parmesano

When my children were young, I realized  they had an abnormal love of pasta.  Not being a big fan of spaghetti myself, I often searched for new recipes.  I found this in one of my cookbooks for kids.  It's unusual in that it contains whipped cream in the cooking process.  Make extra... they will come back for more.

Tuna Parmesano

Ingredients:

    4 large Garlic Cloves

    18 oz Angel Hair Pasta

    1/2 cup Butter

    2 cups Whipping Cream

    2 cups Frozen Peas

    1/2 tsp Salt

    13 oz Canned Tuna, drained

    1/2 cup Parmesan Cheese

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Directions: 

1. Fill a large deep skillet with very hot tap water.
2. Cover and bring to a boil over high heat.
3. Peel and mince garlic.
4. Add pasta to the skillet, boil for 1-2 minutes or until pasta is al dente.
5. Drain, set aside.
6. Add butter and garlic to skillet; cook over medium-high heat until butter is melted and sizzling.
7. Stir in cream, peas and salt; bring to a boil.
8. Break tuna into chunks and stir into skillet with 1/4 cup cheese.
9. Return pasta to skillet, cook until heated through, tossing gently.
10. Serve with additional cheese and pepper to taste.

1. Serves 4.
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• Enjoy!

              Ingrid