Chicken, Mushroom, and Spinach Pasta

I recently came across a wonderful recipe for mushroom, spinach, and chicken lasagna that really caught my eye. Lasagna can be a daunting task to prepare on a busy schedule, so I modified it to be much easier to make for a weeknight dinner. I love the way it turned out! The béchamel sauce has a wonderful flavor and left Russell and I both wanting more. Luckily there was enough for us to have leftovers for lunch the next day, which we both enjoyed.

Ingredients:

• 1 pound cooked chicken (shredded or cubed, your preference)
• 4 tablespoons butter
• 8 ounce package of button mushrooms, thinly sliced
• 1/2 large yellow onion chopped or 1 tablespoon onion powder
• 2 teaspoons minced garlic or 1/2 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 3 1/2 cups milk
• 2 cups baby spinach, stems removed, sliced into 1/4 inch ribbons
• 3/4 teaspoon salt (more to taste)
• 1/2 teaspoon pepper (more to taste)
• Dash of nutmeg
• 8 ounces of Parmesan cheese grated, divided (approximately 2 cups)*
• 1 lb box Rotini Pasta

*I have found that grating your own parmesan cheese yields a much better end result than using the packaged pre-grated parmesan cheese. I highly recommend grating your own.

Directions:

Preheat oven to 350 degrees F.

Boil pasta according to box directions, until al dente.

Melt butter in large saucepan over medium heat, add mushrooms and cook until the mushrooms are slightly brown, 5 to 7 minutes. Add the chopped onion and saute for approximately 3-4 minutes until they are translucent. Stir in garlic and saute for about 30 seconds.

Add the flour and cook, stirring with a wooden spoon, about 1 minute. Whisking constantly, slowly add the milk. Occasionally stirring, cook for about 5 minutes until sauce is slightly thickened. Add the baby spinach.

Add salt, pepper, dash of nutmeg, and 1 1/2 cups parmesan cheese. While continuing to stir, cook for approximately 2 minutes until cheese has melted. Add the chicken. Taste sauce and season with more salt or pepper as needed. Add pasta and stir to combine.

Pour pasta into baking dish and top with remaining parmesan cheese. Bake for about 10 minutes or until cheese is nice and melted. Enjoy!

Adapted from: The Way the Cookie Crumbles: Chicken, Mushroom, and Spinach Lasagna, which was originally adapted from The Food Network: Emeril Lagasse

Creamy Taco Mac

As is evident by browsing through my blog, Russell and I are pasta people. I find myself having to limit how many pasta dishes I include every week while menu planning since pasta dishes are not always on the healthy side. However, this recipe tastes great when prepared with low or reduced fat ingredients, which allows us to enjoy a pasta dish somewhat guilt-free :). This is one of my staple meals when I don’t want to do a lot of cooking, but still want to have a great dinner. For some reason when I first came across this recipe I was resistant to try it, but as this recipe continues to appear on several of my favorite cooking blogs I finally gave in. I am so glad I did--this is a quick, easy, and tasty dish!

Ingredients:

• 1 lb. ground beef (or ground turkey)
• 1 lb. medium pasta shells
• 1 can (14.5 oz) petite diced tomatoes
• 1 packet mild taco seasoning or 4 tablespoons homemade mild taco seasoning
• 3 oz cream cheese (can use reduced fat/low fat)
• 1/2 cup sour cream (can use reduced fat/ low fat)
• Salt and Pepper
• 1/4 cup Cheddar Cheese plus more for topping

Directions:

Bring a large pot of salted water to a boil and cook pasta according to directions on the box. Reserve 1 cup of pasta water.

Over medium heat, brown ground beef until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes.

Add cooked pasta, reserved water, cream cheese, cheddar cheese, and sour cream. Give it a good stir until cheeses are melty and incorporated. Allow to simmer for 2-3 minutes. Season with salt and pepper to taste. Top with additional cheddar cheese.

Source: Delish: Creamy Taco Mac

Creamy Cajun Pasta with Smoked Sausage

I am not a fan of spicy foods, but when I saw this recipe for Creamy Cajun Pasta with Smoked Sausage I knew I had to make it for Russell. A lot of spicy recipes are simply spicy and lack flavor; this is not the case with this recipe. This is a wonderful dish that has just the right amount of heat and flavor. To turn up the intensity you can increase the amount of cajun seasoning and pepper. I served the sausage on the side, but next time I plan to cut it up into bite-size pieces and mix it in with the pasta. This is a great dish to make after a busy day because it is quick and easy to prepare.

Ingredients:

• 1 box of Farfalle pasta
• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 1/4 cup chopped onion
• 1 1/2 teaspoons of your favorite Cajun seasoning
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup white wine or chicken broth
• 1 tablespoon tomato paste
• 1 1/2 teaspoons chopped parsley
• Parmesan cheese
• Smoked sausage, cut into bite-size pieces

Directions:

In a large pot, boil water for pasta.

Brown sausage over medium heat in a large skillet. Once browned, transfer to a paper towel lined plate and set aside.

In the same large skillet heat oil over medium heat. Add onion and saute for approximately 2 minutes. Add garlic and cook for an additional 30 seconds or until fragrant. Meanwhile, boil pasta and cook until al dente.

Add white wine or chicken broth to skillet and scrape up any brown bits from the bottom. Let wine or broth reduce by half, about 2 minutes. Stir in Cajun seasoning, paprika, pepper, salt, and tomato paste.

Add cream and heat to almost bubbling, then reduce heat to low. Allow the cream mixture to reduce by half, approximately 5 minutes.

Drain pasta and add to skillet. Add browned sausage and parsley, toss. Top with parmesan cheese.

Source: Cook Like a Champion: Pasta with Creamy Cajun Sauce, originally adapted from Steamy Kitchen

Spinach Stuffed Shells with Meat Sauce

Russell and I are finally getting settled into our new home in Georgia. During the month of October we were busy transitioning between Texas and Georgia. While this was a wonderful opportunity to see our families, I am glad to get settled back into some what of a routine. I have missed cooking & baking and have several yummy recipes I cannot wait to share with you! This is one of them. I have had this recipe bookmarked for awhile, but just now got around to making it. It is so simple to make and taste wonderful. This recipe makes plenty for a family of four. I froze half of the recipe since it is just Russell and I.

Ingredients:

• 12 oz Jumbo Shells
• 1/2 white onion, chopped
• 2 garlic cloves, chopped
• 1 tsp olive oil
• 1 lb ground beef
• 32 oz can crushed tomatoes
• 1 tbsp basil
• Italian seasonings (optional)
• 2 cups part skim ricotta
• 2 cups mozzarella cheese, shredded
• 1 egg
• 10 oz package frozen spinach, thawed and drained (can substitute chopped fresh spinach)
• 1/4 cup parmesan cheese, shredded

Directions:

Boil water and cook pasta shells according to directions on the package, make sure to cook them al dente.

While pasta is cooking, saute onion, garlic, and italian seasonings in oil. Add ground beef and brown until cooked, breaking up into small pieces. Add salt, pepper, basil, and crushed tomatoes. Cover and let simmer on low.

Preheat oven to 375 degrees F.

In a large bowl, combine ricotta, egg, spinach, mozzarella cheese, and parmesan cheese.

Once shells are cooked and cooled, fill shells with ricotta mixture and place in a baking dish with a little sauce in the bottom. Cover shells with half of the sauce, cover and bake for 40 minutes, remove foil and bake another 5 minutes.

Top with remaining sauce. Enjoy!

Source: Skinny Taste: Spinach Stuffed Shells with Meat Sauce

Creamy Tomato Basil Pasta

Simplicity is key in our house when it comes to a weeknight meal. Although I love to cook, once Russell gets home from work and I begin to prepare dinner, I do not want to spend all of my time in the kitchen. This Creamy Tomato Basil Pasta is a simple meal to prepare yet it is so delicious. Because of our love for pasta dishes, I am always on the lookout for new pasta recipes to try. Once I came across this recipe I knew I had to try it- it certainly did not disappoint.

Ingredients:

• 2- 9oz packages of cheese tortellini
• 1 tablespoon olive oil
• 1 1/2 teaspoons minced garlic
• 1 pint cheery tomatoes, halved
• 2 cups fresh spinach, chopped
• 1 cup tomato basil pasta sauce (I used approx. 1 1/2 cups)
• 4 oz cream cheese (I used 1/3 less fat)
• 1/4 cup basil, chopped (I used dried because it was what I had on hand)
• 1/4 cup parmesan cheese (used for topping pasta)

Directions:

Boil cheese tortellini pasta according to package directions, approximately 8-10 minutes.

In a large non-stick skillet, heat olive oil, add garlic, and cook about a minute.

Add tomatoes and spinach to garlic, stirring frequently. Spinach should cook down and tomatoes should be tender. Add sauce and let simmer for about 5 minutes.

In a large bowl add pasta. While pasta is still warm add cream cheese and basil. Stir until creamy. Add tomato sauce mixture and stir until well combined. Add to serving dish and top with parmesan.

Source: Multiply Delicious: Creamy Tomato Basil Pasta

Warm Greek Pasta Salad

I have been looking for a simple yet delicious pasta salad recipe. When I called my sister one day to ask her if she had made anything delicious lately and she mentioned this pasta salad recipe, I could not wait to try it! I knew it would be a great dish as all the recipe ideas I get from my sister are always so yummy! This is such a simple dish that can easily be made after a long busy day. This dish is so versatile, it can be served as a side dish or accompanied with chicken as a main dish. I will definitely be making this again!

Ingredients:

• 1 can of crushed or diced tomatoes
• 1 can of marinated artichoke hearts, cut into bite-size pieces with liquid set aside
• 1 can black olives
• 1 1/2 cups feta cheese
• 1/2 onion diced
• 12 oz box of tri-color rotini pasta (or pasta of your choice)
• Italian Spices

Directions:

While pasta is boiling, saute diced onion in olive oil.

Add olives, tomatoes, artichoke hearts, italian spices, and about three-fourths of the feta cheese to the sautéed onion. Let simmer until pasta is ready.

If sauce is too thick add reserved liquid from artichoke hearts, if too thin add more feta cheese. (I used all of the feta cheese and all of the reserved liquid, but I like a lot of sauce.)

Once pasta is done, toss with sauce.

If you would like to add chicken to your pasta, I used the chicken recipe from Annie’s Eats: Chicken Gyros

Warm Greek Pasta Salad Recipe adapted from: All Recipes: Greek Pasta

Lasagna

I have always wanted to make homemade lasagna but was unable to find a recipe that really interested me, until I stumbled across Annie’s Eats Classic Lasagna recipe.

Annie’s Eats: Classic Lasagna

I am so glad I tried this recipe! Using ground sausage instead of ground beef gives the lasagna sauce wonderful flavor. This recipe is so versatile that you can change it up to fit your taste. Russell and I love garlic so I always add extra. I love the flavor of this sauce so much, I make it just for spaghetti. The preparation of this dish is somewhat involved and the total baking time is almost an hour; so for me this is a wonderful dish to make on a lazy Sunday afternoon!

Ingredients

• 12 lasagna noodles (I have used no-boil and traditional boil lasagna noodles and prefer no-boil noodles)
• 1 lb. Italian sausage
• 2/3 cup onion, chopped
• 3 cloves garlic, minced (We love garlic, so I used more)
• 2/3 cup minced flat-leaf parsley, divided ( I used dried parsley to taste)
• 3 (6 oz.) cans tomato paste
• 15 oz. tomato sauce
• 2 cups water
• 1½ tsp. Italian seasoning
• 1½ tsp. basil
• 1½ tsp. oregano
• 15 oz. part-skim ricotta cheese
• 10 oz. frozen chopped spinach, thawed and drained (I only used half this much)
• ½ cup grated Parmesan cheese (I used the entire package)
• 3 large eggs
• 2 tsp. garlic salt (I used 1 tsp. garlic salt and 1 tsp. minced garlic)
• ¼ tsp. pepper
• 3 cups shredded mozzarella cheese, divided (I use a little more)

Directions:

If using the traditional lasagna noodles (verses the no-boil kind), cook the lasagna noodles according to package directions. Drain and set aside. I recommend laying the the lasagna noodles flat once they are drained to prevent them from sticking together and tearing.

Preheat oven to 350 degrees F. While the noodles are boiling, combine sausage, onion, garlic, and parsley. Cook until meat is brown and cooked through.

Once meat is brown and cooked through, add tomato paste, tomato sauce, oregano, basil, Italian seasoning, and water. Bring to a boil. Reduce heat to medium-low and cook for approximately 5 minutes.

Meanwhile, combine ricotta, 1/2 package spinach, 1 tsp minced garlic or one clove minced fresh garlic, 1 tsp. garlic salt, parmesan, pepper, and eggs.

Now the steps to assembling everything varies depending on whether you use no-boil noodles or traditional boil noodles. If you are using no-boil noodles you need to make sure either sauce or the ricotta mixture are on top of the noodles, to ensure they have enough liquid to cook.

For no-boil noodles, place approximately 1 cup of sauce on the bottom of a 9 X 13” baking dish. Followed by noodles, ricotta mixture, sauce, noodles, ricotta mixture, sauce, mozzarella cheese, sauce, noodles, sauce, mozzarella and the remaining parmesan.

For traditional noodles, place approximately 1 cup of sauce on the bottom of a 9 X 13” baking dish. Followed by noodles, ricotta mixture, sauce, mozzarella, noodles, ricotta mixture, sauce, mozzarella, noodles, sauce, mozzarella and remaining parmesan.

Cover with aluminum foil and bake for 45 minutes. Uncover and continue to bake for an additional 10 minutes. Let cool and set another 10 minutes before serving.