Parmesan Tortellini Bites

These were from Christmas Eve. So addicting. Would be fun to do with a meat ravioli too!

20oz refrigerated cheese tortellini (I used Bouitoni)
1 cup oil
1 1/2 cups panko bread crumbs (found in Asian section)
1/2 cup Parmesan (I used the really fine grated kind for better coating)
1 cup flour
4-5 eggs, beaten well
1 cup marinara sauce for dipping
Cook tortellini according to package directions, being careful not to over cook. Drain well, lay out on paper towel to dry slightly. Heat oil in skillet. In a bowl combine panko and Parmesan. Put flour in another bowl. Dredge about 10 tortellini at a time in flour, then egg, then panko mixture, making sure to coat well. Set in hot oil. Repeat to fill skillet, cook and turn till golden on all sides, then drain on paper towels. Repeat till all are fried. Serve immediately with marinara sauce or any sauce really, these things are even great by themselves! A 20oz pkg will fill a large cookie sheet so if you have a small group just half the recipe.

Butternut Squash Cavatappi Bake

Isaac had 3rds!! Excellent way to hide vitamins in your food!!

3 cups peeled and cubed butternut squash
8 oz cavatappi pasta, or any pasta shape
2 T butter
1 cup sliced mushrooms
3 green onions, sliced
2 T flour
1 cup milk
2 cups shredded cheese (I used cheddar/jack mix)
cooked bacon
parmesan cheese
salt & pepper
heat oven to 375. grease a 2 qt baking dish. Cook pasta. while that's cooking, put squash in a microwave-safe bowl with 2 T water, cover with plastic wrap and poke a couple small holes to vent. cook 4 mins. stir, then cook 4 mins more till tender. Mash, and set aside. In a pan cook mushrooms and onions with butter till soft, then add flour, stir 1 minute, then add milk and salt & pepper to taste. cook till bubbly and thickened. Add squash and pasta, mix well. Pour in dish. sprinkle with cheeses and bacon. bake 25 mins. Serves 6.

Beef Teriyaki

This is just plain good.
14 oz package rice noodles (Asian isle, I used about 2/3 the package)
2 T oil
2 lbs boneless beef sirloin, cut in thin strips
Salt
1 onion, sliced or chopped
1 -2 red bell pepper, seeded and sliced
8 oz mushrooms, sliced
2 cloves garlic, pressed or sliced
1T cornstarch
1 can beef broth
1/4 cup teriyaki sauce( Soy Vay brand is good)
2 T rice vinegar ( I didn't use)
Boil 8 cups of water. Remove from heat and add noodles. Stir to separate and let stand 10 mins. in large skillet add oil and meat, season with salt and  cook stirring over med-high heat till done. Set meat aside on plate. To hot skillet add onion, bell pepper, mushroom and garlic. Cook 5-8 mins. Combine broth and starch add to veggies, simmer 1 minute till thickened. Stir in beef, drained noodles, teriyaki and vinegar. Simmer a few mins more, stirring till hot. Serves 4-6. Optional: sprinkle servings with sesame seeds.

Skillet Mac and Cheese

I love anything made in one pot/skillet. This is comfort and quick! Isaac made almost the whole dish by himself so, good for little helpers in the kitchen!

3 1/2 cups water
1 can plus 1/2 cup evaporated milk
4 cups pasta of choice (great with sea shell pasta- medium size)
1/2 tsp salt
1 tsp cornstarch
1/2 tsp dry mustard
1 1/2 cups shredded cheddar
1 1/2 cups shredded monterey jack
2 T butter, cut up small
pepper to taste
peas
ham, chopped (see*note)
In large skillet bring water, 1 can milk, pasta, and the salt to boil. Stir often and cook till tender 10-12 minutes. In small bowl whish remaining 1/2 cup milk, cornstarch and mustard. Add to skillet. Simmer a minute or two till thickened slightly. Take off heat and add cheeses. Stir in butter and salt and pepper to taste.
*Add thawed peas and ham*(I sautee ham in a pan to get it golden first, tastes way better)* to top. Can serve it on side or mix in.

Greek Pastitsio

If you are craving Olive Garden, but dont have the money or want to wait an hour for a table, make this dish!! So good and less fattening too. (From http://www.melskitchencafe.com/)

12oz penne pasta
1 lb. ground turkey
1 onion, chopped fine
3-5 garlic cloves (3 good size was plenty!)minced or pressed
3/4 tsp salt
pepper
2 T flour
2 cups milk
8oz reduced fat cream cheese
1/8 tsp nutmeg
1 can petite diced tomatoes, drained
1 cup mozzarella, grated
2 T fresh parsley, chopped
Heat broiler. Grease 9x13 baking dish. Cook pasta. In large skillet, cook turkey, onion and salt&pepper. Add garlic, sprinkle in flour. Add cream cheese and let melt in a little. Whisk in milk, nutmeg and tomatoes. Simmer 5 minutes. Add pasta. Pour into 9x13 and sprinkle with mozzarella. Broil 3-5 minutes till top is brown and bubbly. Remove and sprinkle with parsley. Serve. *I made bread sticks using rhodes dough and brushed with butter, then sprinkled garlic powder and parmesan. so good!

Stuffed Shells

From Chef Donatella from Food Network, good comfort dish on a winter night!
12oz dried jumbo pasta shells
olive oil
1.5 lbs lean ground beef (or ground turkey would be fab)
2 large garlic cloves, minced
2 (28oz) cans stewed or diced tomatoes ( i did 1 of each) dont drain!
15oz carton whole milk ricotta
1 1/3 cups grated parmesan
Heat oven to 350. Grease a large baking dish (3-4qt). Add 1 T salt to a large pot of boiling water and cook shells about 5-6 minutes till slightly tender. Drain shells and lay them out on a greased sheet of foil to prevent sticking together, and so they can cool to touch. In a large skillet cook beef in 1 T olive oil. Add 1 garlic clove. season with salt and pepper. When pink is gone, transfer to a bowl. In empty skillet, add 1 T oil and fry remaining garlic clove 20 seconds. Add undrained tomatoes, and season with salt and pepper. Simmer 20 minutes till reduced  and slightly thickened, breaking up any big pieces of tomato with back of spoon. Stir 1.5 cups tomatoes into beef, add ricotta and 2/3 cup parmesan. Mix and stuff shells with heaping Tablespoon in each shell. Spoon 1.5 cups tomatoes into bottom of baking dish. Layer stuffed shells over. Fill dish, then top with any remaining filling or tomatoes. Sprinkle remaining cheese over top. Bake 30 mins.

Virginia's baked spaghetti

This is amazingly comforting and ooey gooey cheesy...perfect for a cold blustery day- shame it was 97 degrees out when i made this!!! Make it tonight.

16oz pkg spaghetti noodles, cooked and drained
2 (24oz) jars prego spaghetti sauce
2 lbs ground beef or turkey, cooked and drained
1/4 cup butter
1/4 cup flour
1/4 cup parmesan
2 tsp salt
1/2 tsp garlic powder
12oz can evaporated milk
3 cups shredded cheddar (medium or sharp)
Combine cooked noodles, cooked meat, and spaghetti sauce in a large bowl or pot. Set aside. Melt butter in saucepan, add flour, parmesan, salt and garlic powder, whisking till smooth and bubbly. Add canned milk and 1 cup cheddar, stir till thickened and smooth. Pour half the noodle mixture into a greased 9x13. pour all of the cheese sauce over. Then add other half noodles, then remaining 2 cups cheddar over top. Bake for 30 mins till hot and bubbly at 350.
This serves 12, so it makes lots and awesome leftovers!

Weeknight Ravioli Bake

This is the one I told you about at girl's day! You probably have made something similar, but this is so good!
1 jar Prego, any flavor
1 can diced tomatoes, undrained. I like petite diced.
1/2 cup water
2 pkgs (1lb. each) frozen cheese ravioli, leave frozen. Can do meat filled if you prefer.
1 pkg shredded Italian cheese blend (2 cups)
Parmesan
Mix Prego with tomatoes and water. Pour 1 cup sauce on bottom of 9x13 baking dish. Layer half the frozen ravioli and 1 cup cheese blend. Repeat ravioli layer and remaining sauce. Top with remaining cheese blend. Cover and bake at 400 for 30 mins. Uncover and continue baking 15 mins till bubbly. Remove from oven and sprinkle with parmesan, let stand 10 mins. Serve.

Salsa Mac & Beef

This totally sounds like a WT kind of meal, but it's good!!

1 lb. ground beef
1 can Beef Consomme (Campbell's)
1 1/3 cups water
2 1/2 cups raw medium shell pasta
1 can Cheddar cheese soup
1 cup mild Pace salsa (or hotter if you want)
Cook beef in large skillet till browned, add consomme and water. Bring to boil and add pasta shells. Cook, stirring occasionally till pasta is tender, about 10-15 minutes (add more water if it evaporates). Add cheddar soup and salsa, heat through. I add a handful of Costco four cheese blend to the top!! Serves 4 adults-size portions.

Pasta Milano (from Dick's Grocery)

12oz bag egg noodles
6 T butter
12oz sliced fresh mushrooms (I used an 8oz presliced pkg)
1 cup frozen peas, thawed
1/4 lb. prosciutto, chopped(prepackaged in deli case)
2 cloves garlic, pressed
Grated parmesan
salt and pepper
Cook pasta, drain and rinse a second in hot water. In large skillet, cook 4T butter, mushrooms, prosciutto and garlic 5-7 minutes till mushrooms are tender and meat is a little toasted. Add peas, remaining butter, cooked pasta, salt and pepper and a handful of parmesan. Heat through. Serves 6. **This would also be awesome with a chicken breast sliced thin and cooked in the mix. But the prosciutto ROCKS on it's own!! TRY IT TONIGHT!!!!!!!!!!!

Spring Vegetable ragout with fresh pasta

I made this for dinner tonight and I loved it! Very "Spring", very fresh and healthy, and SIMPLE! Everyone ate it up! This recipe is from Fine Cooking Magazine and I made just a few changes.

salt

1 lb. fresh fettuccine pasta (fresh makes a huge difference!)

1 garlic clove, minced

blk pepper

3+ cups mixed spring vegetables (asparagus, baby carrots, turnip, spring onions or pearl onions, peas-trimmed and cut.)

1/4 C chopped fresh herbs such as basil, mint, parsley

4 T unsalted butter, cut into pieces

1 1/2 tsp. freshly grated lemon zest

freshly grated Parmigiano-Reggiano

Bring pot of well salted water to boil. Boil pasta for 3-4 min. Drain.

In large saute pan, bring 3 cups water, the garlic, 1 t salt, 1/4 t pepper to simmer over high heat. Add mixed vegetables and simmer briskly until crisp tender-3-4 minutes. With slotted spoon, remove asparagus and let continue to cook until fork tender. (Carrots and Turnips will need more time!) Add peas at last minute. Toss the pasta with unsalted butter and lemon zest and herbs. Mix in veggies and salt and pepper to taste. Sprinkle with Parmo and Serve!

Cheesy Meat Lasagna (Low fat)

1 lb lean ground beef
3 cloves garlic, pressed
1 1/2 tsp oregano
1 jar spaghetti sauce (Prego)
1 large tomato, chopped
1 egg
16oz container cottage cheese(2% milkfat)
1/4 cup grated parmesan
9 lasagna noodles, cooked
2 cups reduced fat shredded mozzarella, divided
Heat oven to 375. Brown meat with oregan and garlic. Stir in spaghetti sauce, simmer 5 mins. Remove from heat, stir in tomato. Mix cottage cheese, egg and parmesan. Spread 1/2 cup meat sauce on bottom of 9x13. Layer with 3 noodles, 1 cup cottage cheese mixture, 1/2 cup mozzarella and 1 cup meat sauce. Repeat layers. Top with last 3 noodles and remaining meat sauce. Cover and bake 30 mins till bubbly. Uncover, top with remaining mozzarella and bake uncovered 5-10 mins till melted. Let stand 5 mins. Serves 9. Per serving: 300 cals, 10g fat, 27g carbs, 25g protein. ( This is a lighter version lasagna. I didn't feel overwhelmed with cheese like I'm used to in a lasagna, not like thats bad! The sauce is so chunky and satisfying. I felt that for the portion size, 10 g of fat isn't bad! Make a green salad with fat-free dressing and you've got it made)

Skillet four-cheese "baked" pasta

This is from Family Circle a few months back. Really tasty and easy and fast. I have late church, so I cooked the meat mixture and the noodles before and then just added the sauce and cooked it the rest of the way. We were eating by 4:30! Nice!!

1 lb rotini past or penne (I used mini wheels)
3/4 lb hot Italian sausage (I used mild, and I think it needs 1 lb sausage)
2 sweet red peppers
1 large onion
1 T olive oil
1 jar (26 oz) marinara sauce (my favorite is Prego)
2 cups shredded Italian four-cheese blend

1. Heat oven to 450. Cook pasta following package directions. Drain.
2. While pasta is cooking, cut sausage into 1/2-inch slices. (I used loose sausage) Seed and slice peppers and slice onion for a total of 4 cups. Heat olive oil in a large ovenproof skillet over medium-high heat. Add sausage, peppers and onions. Cook 10 minutes, stirring occasionally, until peppers and onions are tender and sausage is cooked. Add sauce and bring to a simmer. Stir in the drained pasta and 1 cup of the cheese.
3. Sprinkle remaining cheese over the pasta and bake at 450 for 8 minutes or until cheese melts and casserole starts to bubble. Cool 5 minutes before serving. Makes 8 servings.

Everything Lo Mein

My sister told me about this recipe on The Food Network. It's one of Rachael Ray's. It is really yummy. The kids ate it well, too. I made mine beef lo mein, though, because we recently got a 1/2 beef. So, it's what's for dinner at our house! It doesn't take very long and it's pretty easy!!

Sauce:
3 rounded tablespoon hoisin sauce
3 tablespoon dark soy
3 tablespoon water
2 teaspoon hot sauce

Lo Mein:
1 # spaghetti
salt
1/4 c vegetable oil, divided
2 large eggs, beaten
3 chicken breast cutlets, thinly sliced into strips
3 thin cut pork chops, thinly sliced into strips
black pepper
2 teaspoon ground coriander
2 inches fresh ginger, chopped or grated
4 cloves garlic, finely chopped
6 scallions, cut into 3 inch lengths then sliced lengthwise (I used green onions)
1/2 # shiitake mushrooms, chopped
1 red bell pepper, cut into quarters, seeded, then sliced
1 small can sliced water chestnuts
2 cups fresh bean sprouts, 4 generous handfuls or 1/2 # shredded cabbage, your choice

Mix together sauce ingredients and reserve.
Bring pasta water to a boil, salt water and cook spaghetti to al dente.

While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.


Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb. The recipe said this was 4 servings. I don't know who she's feeding, but we got 2 full meals out of this!!

Artichoke Stuffed Shells

You know how you can sometimes look at a recipe and just tell that it's going to be yummy by the list of ingredients? Well that's how I felt about his recipe, and sure enough it was excellent! A keeper! I couldn't find frozen artichokes so I used canned-NOT marinated, but in salt water. Christian had fun helping me stuff the shells. It was great! (they don't photo very well though! Ü)

1 (12 oz) box jumbo pasta shells
3 T olive oil
1 med. onion, chopped
3 cloves garlic, minced
1 lb ground turkey
1/2 t kosher salt, plus 1/2 t
1/4 t fresh ground pepper, plus 1/4 t
1 (8-10 oz) pkg. frozen artichoke hearts, thawed and coarsely chopped
1 (15 oz) ricotta cheese
3/4 c fresh parmesan
2 eggs, lightly beaten
1/4 c fresh basil leaves, chopped
2 T fresh parsley, chopped
1 (26 oz) jar marinara or spaghetti sauce
1 1/2 c grated mozarella

-Bring a large pot of water to a boil and cook shells according to package.

-Meanwhile, in large skillet over med-high heat add oil, onions, and garlic. Cook until onions are soft and starting to brown. Add ground turkey, 1/2 t salt, and 1/4 t pepper and continue to cook until done. Add artichoke hearts and stir to combine. Remove from heat and cool.

-In large bowl combine the cooled turkey mixture, ricotta, parmesan, eggs, basil, parsley, and the remaining salt and pepper. Mix well.

-To stuff shells, cover bottom of 9X13 dish with pasta sauce (about a cup). Stuff shells well with turkey mixture and place in rows in dish. Drizzle with remaining pasta sauce and top with mozarella.

-Bake at 400 for about 20 minutes or until cheese is beginning to brown.

-Makes about 24 shells.

Pasta Wheels with Sausage and Tomatoes

Erin gave me this recipe when I was first married. It has become a staple. I made it again last night and thought you should all have this one if you don't already! The kids love the wheels!

1 lb mild italian sausage
1 med onion, chopped
1 clove garlic, minced or pressed
1 can (14-15 oz) Italian style tomatoes
1 t oregano
1/4 t thyme and pepper
2 T each minced parsley and catsup
12 oz wheels or other fancy pasta

Remove sausage casing (I just use the stuff not in casings), chop and cook with onion, tomatoes, garlic and herbs. Simmer 1/2 hour.
Boil water and cook pasta wheels to directions.
Serve sauce over pasta with grated parmesan cheese.

Serves 4-6

Creamy Fusilli with squash and bacon

8 oz fusilli (or any kind)
4-6 slices bacon
4 med zucchini or/and yellow squash (crook-necks are fabulous in this) halved lenghwise and sliced thin
2-3 garlic cloves sliced thin
1/2 cup heavy cream
1/4-1/2 cup fresh parmesan
salt and pepper
reserved pasta water
Boil pasta in salted water. Save at least a cup of the water. Drain. While cooking pasta, fry bacon and drain on paper towel. With the bacon grease still in the hot pan, add zucchini and garlic and season well with salt and pepper. Cover and cook, stirring often, 5-7 mins till softened. Uncover and cook 2 mins till any liquid evaporates. Add cream and pasta to the pan. Cook till cream thickens slightly, 2-3 mins them remove from heat. Add parmesan and enough pasta water to make a creamy sauce that coats pasta. Serve, topped with more parmesan and crumbled bacon.
Serves 4. I left the bacon off my serving and did'nt even miss it! You could leave it out and just use butter or olive oil to sautee your squash in. I did'nt dare leave it out with a bacon-loving household! I can't wait to have the left overs for lunch today!!!!

Orzo Salad with Shrimp

This recipe came from my sister-in-law, Pam. She made this for "Girl's Weekend" and everyone absolutely loved it! It is a great entree for summer.

3/4 lb. orzo
1 large cucumber- seeded, quartered lengthwise and sliced
1 bunch green onions, chopped
1 pint grape tomatoes, halved
1/4 C chopped fresh dill
1/4 C white wine vinegar
3 T Dijon mustard
1/2 C olive oil
3/4 lb. feta, crumbled
16 med. shrimp

Combine cooked orzo, cucumber, onions and tomatoes in large bowl. Blend dill, vinegar, and mustard until smooth. With motor running on low, add olive oil slowly until emulsified. Season with salt and pepper. Gently fold in feta and shrimp. Mix well.

Eggplant Bolognese

This was really good! In an effort to use more zucchini (and appease my husband) I left out the eggplant. I used 3 zucchini and 1 summer squash. The kids loved it. No complaints of squash. I think it's because it is chopped up so small. And, call me uncultured, I just used hamburger instead of ground chuck. This is from Every Day Food magazine.

8 T olive oil 1 garlic clove, minced
1 lrg eggplant (about 1#) peeled and cut into 1/2 inch pieces
1 med onion, finely chopped
1 green bell pepper (ribs and seeds removed), finely chopped
1 zucchini (about 8 oz), quartered lengthwise, sliced 1/4 inch thick crosswise
1 garlic clove, minced
coarse salt and ground pepper
1 # ground beef chuck
1 28 oz can crushed tomatoes
1 T dried oregano
1 # rigatoni or other short tube pasta
Parmesan cheese, shaved

1 In saucepan with lid, heat 6 T oil over medium-high. Add eggplant; cook, stirring occasionally, until softened, 6-8 min. Transfer to bowl; set aside.
2 Add remaining oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic. Season with salt and pepper; cook, stirring occasionally, til veggies have softened. 7-10 min.
3 Add beef; cook stirring and breaking up meat with spoon til cooked, 5 min.
4 Bring large pot of salted water to a boil. Meanwhile, add tomatoes, oregano and eggplant to beef-vegetable mixture; season with salt and pepper. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 min. (doesn't take that long without eggplant). Season with salt and pepper.
5 Meanwhile, cook pasta til al dente, according to package directions. Drain; serve topped with sauce and parmesan cheese.

Balsamic Pasta Salad

Here's a great recipe for all that fresh basil coming on in the garden! I got this salad idea from Plates & Palates in Bountiful. It looked so good I had to recreate it, and yummy it is!

12-16 oz. Any kind of pasta (Penne preferably)-Target has cool pasta-I used their Spinach Garganelli-awesome!
Balsamic vinaigrette-I used Newman's, and then added some balsamic vinegar & olive oil for more flavor
Grape tomatoes, sliced in half
Fresh basil leaves, sliced thinly
Fresh parmesan cheese
Pine nuts
Salt to taste

Directions:
Cook pasta according to package directions. Drain and run under cold water until cool. Toss pasta with the rest of ingredients in a large bowl to your taste. Salad is best if it sits in fridge a while or overnight. You may want to leave out pine nuts and cheese if sitting overnight to prevent sogginess, but mine is just fine the next day with everything in it. Serves 8-10. I love this-one of my new favs!