Vegetarian Skillet Stuffed Shells

This is SO good! It does take a bit of time but is totally worth it. One pan, cooks on the stove, makes plenty for dinner and some leftovers (at least in our family). The shells are stuffed with a mixture of mushrooms, spinach, and ricotta; while the recipe calls for crimini mushrooms I used a mixture of two different kinds of mushrooms because that's what I could get in the amount I needed.

Skillet Stuffed Shells

serves 4-6

 

18 jumbo pasta shells

 1 1/2 tsp kosher salt, divided

2 Tbsp olive oil

1/2 lb crimini mushrooms, thinly sliced

1 tsp freshly ground black pepper

1/2 c dry white wine

5 oz. baby spinach

6 cloves garlic, thinly sliced

2 Tbsp unsalted butter

3 c marinara sauce

1/2 tsp crushed red pepper flakes

2 c ricotta

3 oz finely grated Parmesan (about 1 cup), more for serving

2 tsp dried oregano

Cook shells in a large pot of boiling water, stirring occasionally until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.

Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp salt. Reduce heat to medium, add wine, cook stirring until reduced by half, 1-2 minutes. Add spinach, cover and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl.

Cook garlic and butter in the same skillet over medium-high heat, stirring occasionally until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook stirring occasionally until warmed through, 6-8 minutes.

While sauce cooks, add ricotta, 3 oz Parmesan, oregano, and remaining 1/2 tsp salt to the mushroom mixture and stir to combine. Spoon about 2 Tbsp of mixture into each shell. The shell should be filled to capacity but not overstuffed.

Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan, serve. 

from epicurious

Rigatoni with Roasted Broccoli

This is another quick and easy recipe. I'm doing a bit of cleaning this week and part of that is reading through magazines that I haven't gotten to yet. In this case, it was Women's Day from February. Good news is that I found this great recipe. We all love roasted broccoli and here it's roasted with red onion and garlic. Add some pasta and bacon, what more could you ask for? This could easily be made vegetarian by leaving out the bacon.

Rigatoni with Roasted Broccoli
serves 4

4 cloves garlic, smashed
1 head of broccoli, cut into small florets
1 red onion, cut into 1/2" thick wedges
2 Tbsp olive oil
4 slices bacon
8 oz. rigatoni
1/2 c grated Parmesan

Preheat oven to 425*. On a large rimmed baking sheet toss garlic, broccoli, onion, oil, and 1/2 tsp salt and pepper. Roast until golden brown and tender, 20 to 25 minutes. Arrange bacon on a second rimmed baking sheet, cook until crisp, about 12-15 minutes. Transfer to a paper towel lined plate and break into pieces when cool. Meanwhile, cook pasta per package directions. Reserve 3/4 cup cooking water; drain pasta and return it to the pot. Add 1/2 cup reserved water, sprinkle with 1/4 cup Parmesan, and toss to coat (add more reserved cooking water if pasta seems dry). Add roasted vegetables and bacon to pasta and toss to combine. Top with remaining Parmesan.

Lemon-Rosemary Chicken and Orzo Skillet

I found this recipe in the newspaper and for once I saw it and made it within about a week or so. No clipping the recipe, waiting months and months and never making it. This is an Ellie Krieger recipe, which means generally healthy. It tasted really good as well. The original recipe says 4 servings but it made more like 5-6. This is the best kind of weeknight recipe - fast, pretty easy, only one skillet to dirty. It's also one that I think you could change up pretty easy, depending on what you have on hand. I think it'd be really good with baby spinach and tomatoes. I may have to try that next time.

Lemon-Rosemary Chicken and Orzo Skillet
serves 5-6

3 Tbsp olive oil
1 1/4 lb chicken breasts, cut into 1-inch pieces
2 cloves garlic, thinly sliced
8 oz (1 1/2 c) orzo pasta
1 1/2 tsp chopped fresh rosemary
2 1/2 c no-salt-added chicken broth
1 medium zucchini, cut into 1/2-inch dice
1 heaping cup cherry tomatoes, halved
1/4 c fresh lemon juice
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp finely chopped fresh parsley

Heat 1 tablespoon of the oil in a large deep lidded skillet over medium-high heat. Add half the chicken and cook, stirring once or twice, until browned, 2 minutes total. Use a slotted spoon to transfer the chicken to a plate. Repeat with another tablespoon of oil and chicken, transferring the chicken to the plate once it has browned.

Add the remaining tablespoon of oil to the skillet, then add the garlic and cook, stirring for 30 seconds. Add the orzo and rosemary and cook, stirring until the orzo is well coated with the oil and lightly toasted, 1 to 2 minutes. Add the broth and bring to a boil, then reduce the heat to medium-low and cook, covered, for 5 minutes, until the orzo is about halfway cooked.

Stir in the zucchini and cook, covered, until it is just tender, about 3 minutes, then return the chicken and any accumulated juices to the skillet along with the tomatoes, lemon juice, salt and pepper. Cook for about 2 minutes or until the tomatoes soften and the chicken is cooked through. Serve sprinkled with the parsley.

from The Washington Post

Spicy Thai Noodles

I was scrolling through pinterest one day and came across this. I knew Bob wouldn't like it but I do have some that eat spicy food here, including me, so I thought I'd give it a try one night when he wasn't home. Those that ate it really enjoyed it. Best thing? It's a one pot dish. It's also vegetarian but is easy enough to add either shrimp or chicken to it. I think it'll show up on the lunch menu occasionally this fall.

Spicy Thai Noodles
serves 6

1 lb linguine
2 tbsp olive oil, divided
2 large eggs, lightly beaten
1/2 tsp crushed red pepper flakes
1 zucchini, cut in half vertically, then into half circles
8 oz mushrooms, chopped or sliced
3 cloves garlic, minced
2 tbsp brown sugar
1/3 c low sodium soy sauce
2 tbsp Sriracha hot sauce (use less if you don't want it super spicy)
2 inches fresh ginger, grated
1 handful fresh cilantro, chopped
4 green onions, chopped
1/4 c peanuts, chopped

In a large stockpot, cook the linguine according to package directions. Drain and set aside. In a small bowl, combine the brown sugar, soy sauce, Sriracha, and ginger; whisk well to combine and set aside.

Return the stockpot to the stove, heat over medium heat and all 1 Tbsp of olive oil. Add beaten eggs and red pepper flakes, stir to scramble the eggs. Once cooked, set aside with the noodles.

Return the stockpot to the stove and heat remaining tablespoon of oil on medium high heat. Add zucchini, mushrooms, and garlic; saute 5-6 minutes until veggies are cooked through.* Turn the heat down to low, add the noodles and eggs back to the pot, stir the sauce mixture then add that on top. Stir well to coat the pasta and veggies with the sauce. Remove from the heat and add the cilantro, green onions and peanuts. Stir to combine.

Serve immediately. This is also good the next day served cold.

*If you want to add shrimp, add it with the veggies when there's 2-3 minutes left.

recipe from the Domestic Superhero

Pasta with Asparagus and Bacon

This was a super easy dish to make. I got a few ideas from some recipes on pinterest and pulled this together one night when I was lacking inspiration. This isn't really a recipe per say but a list of ingredients that you proportion to how many you need to feed.

Pasta with Asparagus and Bacon
to feed approximately four

pasta of choice, about half a 16oz. box
most/all of a bunch of asparagus, cut into 1-2" slices

four slices of bacon, cooked and crumbled
Caesar dressing

Cook the pasta according to the directions on the box. When there's about five minutes left, add the asparagus. Drain. In a large bowl, combine the pasta and asparagus with the bacon. Add a couple of good squirts of the dressing and stir. Add more dressing if needed.

BLT Pasta Salad

This is another super easy summer pasta salad. I think I got the recipe from one of the Pasta Shoppe packages. I'm making it for our Labor Day cookout (not on Labor Day), which also happens to be National Bacon Day.

BLT Pasta Salad

16 oz. pasta, any shape is fine; I usually use rotini or bow ties, wagon wheels would be good as well
2 green peppers, cut into 1 inch pieces
2 tomatoes, diced
1/2 pound bacon, cooked and cut into pieces
mayonnaise
salt and pepper

Cook the pasta according to the package directions. Drain and run under cold water to cool. Toss with the peppers and tomatoes. Add mayonnaise to your liking and salt and pepper to taste. Just before serving add the bacon and stir again, adding more mayo if needed.

Taco Pasta Bake

I'll apologize up front for no picture today. Whitney made this for Bible study last night, I got some before she walked out the door with it and it was gone when she got home...hungry teens and all. It was really good though and super easy to make. Another alternative for Taco Tuesday.

Taco Pasta Bake
serves 6

1/2 box of large pasta (ziti or rigatoni are good)
1 lb. ground beef
1 small onion, chopped
1 package of taco seasoning (or the equivalent amount of homemade)
1 c water
4 oz. cream cheese
1 1/2 c shredded cheddar or Mexican blend shredded cheese

Cook pasta until just done, drain, and quickly rinse. Meanwhile, brown ground beef and onion. Mix together the taco seasoning and water and pour over the cooked meat. Let simmer about 5 minutes. Add the cream cheese, stir until melted and combined. Put the pasta into a 9x13 dish and stir in 1 cup of cheese. Top with the meat mixture and stir carefully until the pasta is coated. Top with the remaining 1/2 cup of cheese. Bake at 350* for about 30 minutes. You may want to cover it in the beginning to prevent drying out.


I found this recipe on Pinterest, from this blog.

Mexican Stuffed Shells

Having a menu plan last week worked out great! Haven't had time to make up one for this week yet and it's going to be a crazy busy start to the week. We all decided these Mexican stuffed shells were great, a nice twist on the traditional stuffed shells. I just need to remember to get mild salsa and taco sauce for my non-heat loving hubby! I think I got medium salsa and mild taco sauce and it might have been a touch too hot for Bob but the rest of us enjoyed it. Serve this with an iceberg lettuce/tomato salad on the side.

Mexican Stuffed Shells
serves 4-5

1 lb. ground beef
1-3 cloves garlic, minced
1 Tbsp chili powder
2 tsp ground cumin
2 tsp ground coriander
salt to taste
1 c tomato sauce
4 oz cream cheese
14-16 jumbo pasta shells
1 1/2 c salsa
1 c taco sauce
1 c shredded cheddar cheese
1 c shredded monterey jack cheese
3 green onions
sour cream

Preheat oven to 350*.

Cook the pasta shells according to directions, drain. Meanwhile, in a skillet cook ground beef; add the garlic, chili powder, cumin, coriander and salt to taste. Cook, stirring for 30 seconds then add the tomato sauce. Cook, stirring occasionally, over low heat for 10 minutes. Add the cream cheese, cover and simmer until cheese is melted. Blend well. Set aside to cool.

Pour salsa on bottom of 9x13 baking dish. Stuff each shell with the meat mixture. Place shells in the pan, open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes. After 30 minutes, add shredded cheeses and bake for 10-15 more minutes with foil removed. Top with green onions and serve with sour cream and/or more salsa.

Note: You can replace the garlic, chili powder, cumin, coriander, salt, and tomato sauce with a package of low-sodium taco seasoning and prepare the meat according to the package directions.

Modified from The Way to His Heart...

Sesame Ginger Chicken Pasta

Yum! I got this from my cousin's wife's blog. It was easy, tasted very much like Chinese food, and was enjoyed by everyone. Next time I might add some steamed broccoli to it to make it a full meal in a dish.

Sesame Ginger Chicken Pasta
serves 6


1/2 c vegetable oil
1/3 c light soy sauce
1/4 c rice vinegar
1 tsp sesame oil
3 Tbsp white sugar
1/2 tsp ground ginger
1/4 tsp ground black pepper
3 large boneless skinless chicken breasts, chopped
1/4 c sesame seeds
1-16 oz package rotini pasta
1/3 c chopped fresh cilantro
1/3 c sliced green onion

In a jar with a tight fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger, and pepper. Shake well and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente. Drain pasta and transfer to a large serving bowl.

Meanwhile, heat a skillet over medium-high heat. Add sesame seeds and cook, stirring frequently until lightly toasted (keep a close eye on them, they go from lightly toasted to burned quickly!). Remove from heat and set aside. In the same skillet, cook chicken until browned and cooked through. Give the dressing another shake and add to the chicken; cook for 1-2 minutes. Add the chicken to the pasta and toss with the sesame seeds, green onions, and cilantro to coat everything evenly.

Macaroni Salad

I can't believe that I haven't posted this recipe before since it's one of my staple summertime recipes. It goes great with anything cooked on the grill. I got this one from my mom (who always makes it as well).

Macaroni Salad

1-16 oz. box of macaroni or other shaped pasta
2 tomatoes, diced
2 stalks of celery, diced
mayonnaise
salt and sugar
celery seed

Cook the macaroni according to the package directions. When done, drain and rise in cold water to cool off. Add a couple of large spoonfuls of mayonnaise, a good shake of salt, about 2 tsp. sugar, and a couple of good shakes of celery seed. Put in the refrigerator to cool. Just before serving, add the celery and tomatoes. Mix those in and add more mayonnaise, if needed.

Easy to double for a large crowd or cut in half if you need less.

Fettuccine with Sausage, Sweet Onion, and Spinach

I clipped this from the newspaper a while back and last night seemed like a good night to try it. We all really liked it and the only real comment was that it could have used more spinach.

Fettuccine with Sausage, Sweet Onion, and Spinach
4 servings
modified from The Washington Post

8 oz dried fettuccine
2 Tbsp extra-virgin olive oil
4 oz sweet Italian sausage (I used 3 sausages), casings removed
1 large sweet onion, cur into thin slices (about 2 cups)
1/8 tsp salt
freshly ground black pepper
1 large red bell pepper, roasted and cut into 2-inch strips*
      (may substitute 3/4 c sliced jarred roasted red peppers)
6 oz package of baby spinach
3/4 c low-sodium chicken broth
grated Parmesan cheese, for serving (optional)

Cook the fettuccine according to the package directions. Drain. While the pasta cooks, heat 1 tablespoon of oil in a large shallow pan or skillet over medium-high heat. Add the sausage, breaking up any large clumps; cook for 5 to 7 minutes, until it is no longer pink. Use a slotted spoon to transfer it to a paper towel lined plate to drain and cool.

Reduce the heat to medium; add the onion to the pan; season with salt and pepper to taste. Cook for 6 to 8 minutes or until the onion has softened. Add the roasted bell pepper strips, spinach and broth. Use your fingers to crumble the sausage into the mixture. Increase the heat to medium-high; cook for 1 to 2 minutes, stirring, until the spinach wilts and the ingredients are well combined.

Add the cooked pasta and the remaining tablespoon of oil; toss to combine. Taste, and adjust the seasoning as needed.

Serve, passing the grated Parmesan cheese on the side, if desired.

*To roast the bell pepper, place it on a piece of aluminum foil under the broiler, about 4 inches from the flame. Let the pepper become blistered and charred on one side, then rotate so a new side is exposed. Continue until most of the skin is charred. Don't worry if the pepper loses its form. Place the pepper in a bowl covered with plastic wrap and let sit for 15 minutes. When the pepper is cool enough to handle, discard the skin, stem, and seeds.

Italian sausage and pasta casserole

I had to come up with a name for this dish since several friends asked for the recipe.  It's one of those dishes that I pulled together from what I had available in the pantry.  It's really an easy riff on my aunt's delicious baked ziti.  It's also one of those dishes that you can expand to easily feed more and one with no real recipe.  Enjoy!

Italian Sausage and Pasta Casserole
serves 6

1 box of pasta (I used rotini, all I had, and actually about 2/3 of the box)
4 Italian sausages
1/2 onion, chopped
3 cloves garlic, minced
28 oz. can of crushed tomatoes
Italian seasoning, salt & pepper
shredded mozzarella cheese

Cook the pasta according to the directions (slightly undercooked is better).  Cut the sausages into pieces.  In a large skillet, cook the onions and garlic in oil until just soft; add the sausage and cook thorough.  Add the crushed tomatoes and season with Italian seasoning, salt, and pepper.  Let simmer for a few minutes.  Mix the cooked pasta and sauce in a 9 x 13 dish.  Add a couple of handfuls of mozzarella cheese and stir.  Top with more mozzarella.  Bake at 350* for 25 minutes or until warm through.

You could also top with Parmesan as well, which I meant to do but forgot.  You can add more or less onion and garlic, more sausage, whatever you need to do to feed your family how they'd like it.

Cowboy Spaghetti

Another favorite of ours.  This one is good for those chilly fall days like it was today or for when you have a group of friends over to watch a football game.  This is a Rachael Ray recipe and it really does only take 30 minutes.

Cowboy Spaghetti
serves 8

1 lb spaghetti
1 Tbsp olive oil
3 slices of smoky bacon, chopped
1 lb ground beef
1 medium onion, chopped
3-4 cloves garlic, chopped
2 tsp hot sauce
1 Tbsp Worcestershire sauce
1/2 c beer
1 can chopped fire-roasted tomatoes
1 (8 oz) can tomato sauce
8 oz sharp Cheddar, shredded
4 scallions, chopped

Cook spaghetti according to directions.

Meanwhile, heat a deep skillet over med-high heat. Add olive oil then bacon. Brown and crisp bacon 5 minutes, remove with a slotted spoon to a paper towel. Drain off excess fat from the pan if necessary. Add beef and brown. Add onion and garlic and stir. Season meat with salt, pepper, hot sauce, and Worcestershire. Add beer and deglaze pan. Cook 5-6 minutes more then stir in tomatoes and tomato sauce.  Cook another minute or two.

Add hot spaghetti to meat and combine.  Garnish with cheese, scallions, and bacon.

I don't have a pan large enough to hold the sauce and spaghetti.  I do have a large pasta bowl.  I put in the pasta when it's cooked, add the sauce when it's done and gently toss/stir.

Spaghetti Carbonnara

I'm sure there's a bazillion versions of this Italian dish out there.  Bob's roommate from way back when made an awesome version of this and I've never been able to replicate it nearly as good.  This is one my family likes a lot (it's got bacon!) and since it's quick and easy we eat it often.  It's a dish that I almost always have the ingredients on hand.  I found this version in the Better Homes & Garden Plaid Cookbook.

Spaghetti Carbonnara
modified from BH&G Plaid Cookbook
serves 4

this is one of those technical recipes with lots of exact measurements :)

3 or 4 handfuls of spaghetti, enough for 4 servings
butter
an egg
some milk
grated Parmesan (in the green can is fine)
6 pieces of bacon, cooked to crispy and broken into small pieces
pepper

Cook the spaghetti according to the package.  When it's done, drain and put it back in the pot.  Whisk the egg and some milk together (maybe about 1/4 c).  Add about 1 Tbsp of butter to the spaghetti and turn the heat back on low.  When the butter is melted and coats the spaghetti, add the milk/egg.  When it's cooked add a couple of good shakes of Parm and the bacon bits.  Stir to mix in the cheese and bacon.  Enjoy!


I'm also working on some apple butter now to use up more of our apples.  If it works out well, I'll have a report tomorrow along with a recipe.

Macaroni and Cheese I

This is my special occasion mac and cheese.  We call it the ewey-gooey mac and cheese because it's got lots of cheese and is plenty gooey.  I only cook it occasionally since it's definitely not low cal!  I have a different recipe I use much more often for homemade mac and cheese.  This recipe came from the wrapping of a pasta package from The Pasta Shoppe.  Can't wait until it gets cool enough out so I can make this!

Macaroni & Cheese
Serves 6-8 as an entree; 8-10 as a side dish.

14 oz. pasta (I usually just use a 16 oz. package of something smallish)
7 Tbsp. butter
1/4 c. plus 2 Tbsp. flour
4 c. whole milk
1 1/2 tsp. dry mustard
1/8 tsp. cayenne
2 tsp. salt
1/2 tsp. pepper
3 c. extra sharp cheddar cheese, shredded
1/2 c. sour cream
1 1/3 c.  grated Parmesan cheese
1  1/2 c. fresh bread crumbs


Preheat oven to 350* and butter a 3 to 4 quart baking dish (9x13).

In heavy saucepan, melt 6 Tbsp. butter over med-low heat.  Add flour and whisk for 3 minutes.  Add milk in a stream, whisking and bring to a boil, whisking.  Add mustard, cayenne, salt and pepper, and simmer, whisking until thickened, approximately 2 minutes.

Cook pasta until al dente.  Drain pasta and in a large bowl gently combine pasta, sauce, cheddar cheese, 1 cup of the Parmesan, and sour cream.  Put into the baking dish.

In a small bowl, combine bread crumbs and remaining 1/3 c. Parmesan and sprinkle over the pasta. Cut up the remaining 1 Tbsp. butter and top bread crumbs.

Bake pasta for 25-30 minutes until golden and bubbling.

I changed the amount of bread crumbs for the topping.  When I made this again it's just too much to use a full cup of bread crumbs plus the cheese; 1/2 c bread crumbs will be enough.

Lasagna Summer Salad

I'm not sure yet if this one's a keeper or not; it's got cut up tomatoes which Sweet Pea doesn't like.  I also think it needs a bit of tweaking anyway for it to make keeper status.  I do like the idea of making a quintessential winter dish like lasagna into something that's good in the summer.  It still takes some time to put together but you won't have the oven on for an hour in the heat of the summer.  You do need to plan ahead a bit for this.  I got this from the 80-20 blog.

Lasagna Summer Salad
Serves 6

12 oz. dry lasagna noodles
5 oz. tomato bouillon (I used 4 vegetable bouillon cubes)
14 oz. canned crushed tomatoes (I used petite diced since I couldn't find a 14 oz. can of crushed)
3 cloves of garlic, pressed and finely minced
1 tsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. sugar
1/2 tsp. salt
1 Tbsp. fresh oregano, finely chopped (I used a good sprinkle of Italian seasoning since I didn't have fresh oregano, nor did I have any dried)
1 Tbsp. fresh parsley, finely chopped (I used dried)
1/2 cup fresh basil chiffonade
2 cups fresh tomatoes (roma or cherry), seeded and chopped
1 cup part-skim ricotta cheese

In a medium saucepan, heat olive oil over medium high heat.  Add garlic and saute until fragrant, 2-3 minutes.  Add crushed tomatoes, vinegar, sugar, salt, parsley, and oregano.  Bring to a low boil,l then reduce heat to a simmer for 8 minutes.  Remove from heat and transfer sauce into a shallow glass ocntainer.  Place in refrigerator for 2 hours.

In a large pot, bring 12 cups of water to a boil.  When water is boiling, add tomato bouillon cubes and stir until dissolved.  Carefully place lasagna noodles into boiling water and cook until al dente, ~9-10 minutes, being careful to not overcook.  Remove from heat, drain and rinse with cold water.

Cut noodles down the center lengthwise, then cut each half crosswise into four pieces (you'll end up with 8 pieces).

Place noodles into a large bowl and add chopped tomoatoes and basil chiffonade.  Toss gently.

To chilled sauce, add ricotta and whisk until combined.  Add sauce to noodle mixture and toss gently to coat.  Serve immediately.

The main comment at dinner tonight was about the basil.  I either needed to make the chiffonade finer or leave it out or use dried.  The fresh basil just seemed overpowering in the dish (and rather unappealing) but overall we enjoyed this dish.