Vegetarian Lasagna

04 May 2018 Leave a comment

by Feeding7Sisters.com in Entrees, Pasta Tags: , , ,

One of my girls has become a vegetarian so I’m trying to cook more meatless meals to entice her over for dinner!  Even my husband didn’t miss the meat in this dish, it’s so filling and just plain good!

lasagna

 

1 (16 oz) pkg lasagna noodles, cooked al dente according to instructions and rinsed with cold water, drained and set aside

2-4 tablespoons extra virgin olive oil

16 oz fresh mushrooms, cleaned and sliced

2 large zucchini, sliced

1 each red and green bell pepper, chopped

1/2 to 1 whole brown onion, chopped (to own taste)

3 cloves garlic, minces

1 (24 oz) jar pasta or marinara sauce

1 (15 oz) container part skim ricotta cheese

1 teaspoon dried basil

4 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

Add olive oil to a large sauce pan or dutch oven.  Over medium-high heat, cook onions until translucent.  Add mushrooms, zucchini, green peppers, and garlic. Season with salt, pepper and dried basil and allow to cook a few minutes more.  Heat the pasta sauce in a small sauce pan.

In another bowl, mix together ricotta, 2 cups of the mozzarella cheese, Parmesan cheese and the eggs.

Preheat oven to 350 degrees.  Grease a 9×9 (or 10×10 if you have it) baking dish.  Spread  1 cup of the pasta sauce onto the bottom of the baking dish.  Layer lasagna noodles, ricotta mix and vegetables (in that order).  Repeat layering but end with sauce and top with the remaining shredded mozzarella cheese.  **Be sure to drain the veggies of any water before you add them.  Also, you most likely will not use all of the lasagna noodles.

Bake, uncovered, for approximately 35 minutes.  Let stand 10 minutes before serving. Serve with garlic bread and a nice red wine!

 

 

 

 

 

 

 

 

 

 

Chicken Spaghetti Casserole

06 Nov 2016 Leave a comment

by Feeding7Sisters.com in Chicken, Entrees, Pasta Tags: , ,

turkey-tetrazzini1

1 pound linguini, broken in half

4 Tbls butter

3 cloves garlic, minced

1 pound button mushrooms, stemmed and sliced

1/2 cup dry white wine

1/2 cup flour (I use Wondra for this)

4 cups chicken broth

1 8oz block cream cheese, softened

3 cups cooked chicken (rotisserie from grocery store works well)

1 cup frozen peas

1 cup bread crumbs

Cook pasta until not quite done (a few minutes less than package directions call for). Drain and set aside.

In a large pot, melt butter over medium-high heat.  Add garlic and saute for a few minutes, then add mushrooms and salt and saute a few minutes more.  Pour the wine in and cook several minutes,  until the liquid reduces by half.

Sprinkle the flour in and stir to incorporate.  Cook a few minutes more, then slowly add the chicken broth, being careful to stir well.  Cook a few minutes more until the mixture thickens.

Reduce heat to medium-low and add cream cheese in small blocks, stirring well.  Don’t be alarmed if the cream cheese doesn’t completely melt at this point, it will eventually.  Add the chicken and the peas and stir to combine. Season with salt and pepper.

Add the  cooked spaghetti and stir to combine.  Pour into a greased (or sprayed) large baking dish.  Mix breadcrumbs with 2 tablespoons melted butter and spread over casserole.  Bake at 350 degrees for 20-30 minutes, until casserole bubbles.

Skillet Pasta and Sausage

08 Sep 2013 4 Comments

by Feeding7Sisters.com in Entrees, Pasta Tags: , ,

P1000037

This dish is a good one to make when you’re short on time because it’s all done in one pan, and yet it’s still a crowd pleaser. It’s also an easy dish to add to, so feel free to go through your fridge and toss in some bell peppers, mushrooms, sun-dried tomatoes, or anything else you find in there that sounds good at the moment. 
 
                                            Skillet Pasta and Sausage
 
2 tablespoons garlic flavored olive oil
1 14-oz link of smoke kielbasa sausage, sliced
1 small brown onion, diced
2 cups chicken broth
1 10-oz can Ro-Tel Tomatoes and Chilies
1/2 cup heavy cream
8 oz uncooked penne pasta
Salt and fresh ground pepper, to taste
2 cups shredded cheddar and jack cheese
 
Heat olive oil in large oven-proof skillet; add onion and kielbasa and cook until onion is soft (about 5-7 minutes).  Add the broth, Ro-Tel, cream and salt and pepper; stir until blended well.  Stir in the pasta, bring to a boil and cover; reduce the heat and continue to simmer about 10 minutes, stirring occasionally. 
When the pasta tests tender, turn heat off and stir in 1 1/2 cups cheese. Sprinkle the remaining cheese on top and place pan under the broiler for just a few minutes to
melt the cheese. 
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Spaghetti Aglio, Olio, e Peperoncino

21 Aug 2013 1 Comment

by Feeding7Sisters.com in Entrees, Pasta

Super simple with just 4 ingredients, Spaghetti  w/ Garlic, Oil and Red Pepper is  a traditional Italian dish that’s great to throw together when you have little time but still want a great tasting meal.  Add a salad and bread and you’re set.  The pasta is the star of the show so be sure to cook al dente.
 
 7 oz spaghetti, cooked al dente and drained
2 cloves garlic, minced
1 teaspoon red pepper flakes
¼ to 1/3 cup extra virgin olive oil
¾ teaspoon salt
½ teaspoon black pepper
 
Place the drained spaghetti in a serving platter; add the rest of the ingredients and mix well.  The amounts of the garlic and red pepper flakes can be adjusted to suit your own taste. 

Pasta, Peas and Pancetta

17 Aug 2013 Leave a comment

by Feeding7Sisters.com in Entrees, Pasta Tags: , , ,

  • 1/4 cup Extra virgin olive oil
  • 4 ounce pancetta
  • 2 garlic cloves
  • 1 bunch green onion (whites and about 2 inches of greens thinly sliced)
  • 10 oz box frozen peas, thawed
  • salt and pepper, to taste
  • 1  pound spaghetti
  • 1/2 cup Parmesan cheese
Cook the pasta according to directions on the box for less than 1 less minute then the box indicates! Just as it is done, reserve 1/2 cup pasta water for cooking with.
In a large skillet, heat olive oil over med heat and cook pancetta until most of the fat has rendered; add the garlic and green onion and saute until soft (about 2 mins).  Add peas and pasta water and cook another 2 minutes. Add pasta to pan, toss with salt and pepper, then plate and top with Pamesan cheese before serving.

Penne a la Vodka

17 Aug 2013 Leave a comment

by Feeding7Sisters.com in Entrees, Pasta Tags: , ,

1 pound penne pasta, cooked al dente and drained
3 cloves garlic, peeled and minced
1/2 to 1 whole brown onion, chopped fine
3 tablespoon butter
2 tablespoon extra virgin olive oil
1 cup vodka
1 14oz  can tomato puree, sauce or crushed tomatoes
1 cup heavy whipping cream
1 generous pinch crushed red pepper flakes
1/2 teaspoon salt
ground black pepper, to taste
grated Parmesan cheese, for serving
 
Saute the garlic and onion in 2 tablespoons of the butter and the olive oil over medium heat in a large saute pan until soft.  Pour the vodka into the pan, being careful if you have a gas stove! Cook and reduce for 3-5 minutes, then add the tomato puree, stirring until combined well. Reduce heat to low and simmer 2 minutes more, then add  cream while stirring continually. Reduce heat to lowest setting  and sprinkle in red pepper flakes, salt and pepper.  Finally, add remaining 1 tablespoon butter and stir well.  Pour the drained pasta into the sauce and, using tongs, toss to coat. Plate and serve with Parmesan cheese.

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