Baked Spaghetti and Mozzarella

Ingredients

course salt

2 cans (28 ounces each) whole peeled tomatoes

2 T olive oil

2 garlic cloves, smashed and peeled

3/4 lb. spaghetti

2 cups packed basil leaves, torn

3/4 lb. fresh mozzarella, cut into 1/2-inch peices

Preparation

Preheat oven to 400 degrees.  Set a large pot of salted water to boil.  In a food processor (or blender), pulse tomatoes until coarsely chopped.  In a large skillet, heat oil over medium-high.  Add garlic and cook until fragrant, about 1 minute.  Add tomatoes and bring to a boil.  Cook at a rapid simmer until sauce thickens, about 12 minutes.  Meanwhile, cook pasta 5 minutes (it will still be crunchy).  Drain pasta and return to pot.  Add tomato sauce, basil, and half the mozzarella and toss to combine.  Transfer mixture to a 3-quart baking dish and top with remaining cheese.  Bake until cheese is golden and edges are bubbling, about 25 minutes.

I used whole grain pasta to add an extra bit of healthiness and had it with some salad.  It was very delicious!

*Recipe from Everyday Food Issue 75

-Sarah

Stovetop Macaroni with Edamame

I know I said my previous post would be the last for a while, but this one was so easy I decided to just go ahead and post it.

Ingredients

-1 Box stovetop macaroni of your choice

-butter/sour cream/ milk - whatever you normally put in you mac and cheese

-frozen shelled edamame

Preparation

Prepare macaroni following box instructions, but add the edamame to the water at the same time as adding the noodles.  That's it!  Easy, yummy, healthier!

*From the creative mind of Rachel*

- Sarah

Pasta with Escarole, White Beans and Chicken Sausage

Ingredients

3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1(14-ounce) can low-sodium
cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes 1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

Preparation

Cook the pasta according to the directions on the package.

Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.

Divide among 4 pasta bowls and top with Parmesan cheese.

*Recipe from www.foodnetwork.com

- Sarah

Mediterranean Macaroni and Cheese

A delicious and not too unhealthy twist to macaroni and cheese!

Ingredients

course salt and ground pepper 1/4 cup (1/2 stick) butter non-stick spray 1 can (14/5 oz.) diced tomatoes, drained 1/3 cup pitted black olives, chopped 1/2 t. dried oregano 8 oz. whole grain macaroni or shell pasta 1 garlic clove, minced 2 cups milk 8 oz. feta, crumbled

Preparation

1. Preheat oven to 400. Set a large pot of salted water to boil and spray an 8-inch square baking dish. In a small bowl, combine tomatoes, olives, and oregano. 2. Cook pasta 2 minutes less than package directions; drain pasta and return to pot. Meanwhile, melt butter in a medium saucepan over medium. Add garlic; cook until fragrant, 1 minute. Add flour and cook, stirring constantly, 1 minute. Whisk in milk and bring to a boil. Reduce heat to medium-low; simmer, whisking constantly, until sauce thickens, 3 minutes. Remove from heat; whisk in 4 ounces feta. Stir in tomato mixture. Season with salt and pepper. Pour mixture over pasta; stir to combine. 3. Pour pasta mixture into dish and top with 4 ounces feta. Bake until sauce is bubbling and cheese begins to brown, 20 to 25 minutes.

Serve with some delicious cabbage (see previous post)! Sooo good!

*Recipe adapted from Everyday Food Issue 71

-Sarah

Fettuccine with Spinach & Cream

Ingredients

2 T butter

3 T finely chopped or grated onion

1 1/2 cup half & half

8 oz. fresh spinach, stems removed

3/4 t. salt

1/4 t. pepper

1 lb. fettuccine

3 T chopped fresh basil (or 1 1/2 t. dried)

1/2 cup almonds, sliced or slivered

3/4 c. grated Parmesan cheese

Preparation

Melt butter in a large pan. Add onion and cook 2-3 minutes or until soft. Add half and half and bring to a boil, stirring frequently. Cook 2-3 minutes to thicken. Add salt, pepper and basil. Add spinach and cook until wilted, 1-2 minutes longer.

Toss pasta with sauce. Sprinkle with Parmesan.

*this recipe came from Priscilla's mom, Betty - many years ago - it's one of my favorites!

-Sarah

White Bean and Sausage Rigatoni

Ingredients

8 oz rigatoni (I used fusili instead)

1 15-ounce can white kidney (cannelini) beans

1 14.5 ounce can Italian-style stewed tomatoes, undrained

6 ounces cooked smoked turkey sausage, cut into 1/2-inch slices

1/3 cup chopped fresh basil

1/4 cup finely shredded Asiago or Parmesan cheese

Preparation

1. Cook pasta according to package directions. Drain; return pasta to saucepan.

2. Meanwhile, in a large saucepan combine beans, undrained tomatoes, and sausage. Cook and stir until heated through. Add bean mixture and basil to pasta; stir gently to combine. To serve, sprinkle each serving with Asiago cheese.

Enjoy.

*Recipe from Better Homes and Gardens Bridal Edition Cookbook

-Sarah

Mediterranean Pasta Salad

I made this pasta as a more interesting alternative to my boring yogurt and granola lunches that I usually take to work. It's very delicious.

Ingredients

kosher salt

1 pound tricolor pasta, such as bow tie or fusilli

1/4 cup balsamic vinegar

2-3 t. dijon mustard

pepper

2/3 to 3/4 c. olive oil

1/3 c. diced sun-dried tomatoes

1/4 c. fresh basil, julienned

1/4 c. diced onion

2 large pickled pepperoncini pepper, diced

3 T. halved black olives

2 t. chopped fresh oregano

1 1/2 oz. crumbled feta

1 1/2 T grated romano cheese Mediterranean Pasta Salad

Preparation

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

2. Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.

3. Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

*Here are the changes I made to the recipe: 1) I did not add olives or pepperoncini peppers, 2) I used grape tomatoes instead of sun-dried (however I'm sure sun-dried is good), 3) I added 4 oz. of feta instead of 1.5, 4) I added about 4 T of romano instead of 1.5 (it's always better with more cheese), and 5) I used campanelle pasta because I could not find tricolor bowtie and I'm bored with fusilli. I decided to give you the original recipe instead of my adaptation because I know that many people like olives and might prefer sun-dried tomatoes over grape. Either way, delicious!

*Recipe from Food Network Magazine, October 2009

-Sarah

Tomato Mozzarella Pasta

This meal is light and delicious with two kind of tomatoes.

Ingredients

8 ounces fresh mozzarella, cut into 1/2-inch pieces

course salt and ground pepper

12 ounces penne rigate (used campanelle because I'm not a big penne fan)

1 tablespoon olive oil

1 pint grape tomatoes

1/2 cup sun-dried tomatoes, sliced

2 garlic cloves, sliced

1/4 cup snipped chives

Preparation

1. If your fresh mozzarella is very soft, place chopped pieces in freezer when you begin making the meal (I followed this direction, but found that it really did make the mozzarella cold when the rest of the meal was hot, so I wouldn't leave it in the freezer too long.

2. Cook pasta in a large pot of boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.

3. In pasta pot, heat oil over medium-high. Add grape tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until grape tomatoes soften, about 5 minutes.

4. Add pasta, mozzarella, and chives to pot, season with salt and pepper, and toss to combine.

YUM!

*Recipe from Everyday Food Issue 62

- Sarah