Baked Spinach and Ricotta Rotolo
This was a fun dish to make and I made it before I really learned to cook. It seemed a little complicated then but I’ll try it again soon and see how I feel. The creamy-ness of ricotta combined with tomato never gets old.
Serving Size: 6 servings
Baked Spinach and Ricotta Rotolo
Fun.
Prep time: 30 MinCook time: 35 MinTotal time: 1 H & 5 M
Ingredients
For the Pasta
- 8 fresh lasagna sheets
- 1/2 cup Mozzarella cheese, shredded
- Freshly grated Parmesan cheese, for serving
For the Filling
- 8 ounces frozen spinach, pre-chopped
- 1 pound Ricotta cheese
- 1 egg
- 1/3 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/4 teaspoon fresh nutmeg, grated
- 1/2 teaspoon salt
- Black pepper, to taste
For the Tomato Sauce
- 24 ounces passata (pureed tomatoes)
- 1 brown onion, diced
- 2 cloves garlic, minced
- Handful of basil leaves (optional)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Black pepper, to taste
Instructions
For the Tomato Sauce
- Heat oil in a 9" ovenproof pan over medium high heat.
- Add garlic and sauté for 10 seconds, then add onion.
- Cook onion until translucent and starting to turn golden, then add the remaining Tomato Sauce ingredients.
- Simmer for 2 minutes to bring the flavors together, then remove from heat.
- Scoop out 1 cup of the Tomato Sauce which will be used to drizzle over the dish at the end.
For the Filling
- Defrost the spinach in the microwave on high for 2 minutes.
- Squeeze the excess water out of the spinach using your hands, then place in a large bowl.
- Add remaining Filling ingredients and mix well to combine. I find it easiest (fastest) to do this with my hands.
For the Assembly & Cooking
- Preheat oven to 350°F.
- As per the photo, lay out the lasagna sheet with the shorter end in front of you. The reason is that you want to roll these up so they are fatter than cannelloni.
- Place 1/3 cup (packed) of filling onto the lasagna sheet. Dab some water on the end furthest away from you (to seal the roll), then roll up starting from the end closest to you. Finish with the seal down.
- Continue with remaining lasagna sheets.
- Cut rolls into 3 (so each piece is 1.5" wide).
- Place the rolls into the Tomato Sauce with the filling facing up.
- Drizzle the reserved Tomato Sauce over the Rotolo, then bake for 20 minutes.
- Remove from oven and scatter the mozzarella over. Return to oven for 10 minutes or until the cheese is bubbly and golden.
- Let stand for 5 minutes before serving.
Notes
- Don't worry if your lasagna sheets are not exactly the same size, so long as they are the right size for rolling up (or cute to size) you can use any size you want.
- Passata is pureed tomato, thinner than tomato paste and smoother than crushed tomatoes. You can substitute with crushed tomatoes but you will need to and about 1/3 cup of water when simmering the sauce otherwise it will dry out too much when baking.
- You can substitute the frozen with fresh spinach if you want. You will need 7 ounces of fresh spinach. Add it raw to the filling mixture, but before doing so you will need to squeeze it (a handful at a time) to get the excess liquid out, otherwise your filling will be watery.
- Tomato passata is just pureed canned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes or use crushed canned tomatoes.
- To make ahead, this is best frozen before baking. Assemble the dish but do not put the cheese on (because if you bake it the whole time with the cheese, the cheese will burn), freeze in an airtight container, then defrost completely before baking (follow the recipe instructions). You will probably need to add 5 minutes to the baking time.
Chicken Spaghetti
I don’t even know how to describe this dish. It’s spicy, it cheesy, it’s amazing. It sort feels like you’re eating an appetizer because of the Velveeta, but it’s sooo good I don’t care.
Serving Size: 6 servings
Chicken Spaghetti
There's something about the spice of this dish combined with the velvety cheese...
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
Ingredients
- 1 lb. pasta, cooked
- 1 lb. chicken tenders
- 2 tablespoons butter
- 12-16 ounces Velveeta
- 1 cup milk
- 1 10-ounce can Ro-tel tomatoes & chilies
- 1 10-ounce cream of chicken soup
- 1/2 tsp cumin
- 2 tablespoons Sriracha or other hot sauce
- 1 cup Panko bread crumbs
- 1 cup grated cheese
- Salt and pepper, to taste
- Parsley and/or crushed red pepper as garnish
Instructions
- Cook & drain the pasta.
- Sauté the chicken tenders over medium-high heat in a frying pan & then cut into chunks. Set aside.
- Melt butter in a deep stock pot sprayed with cooking spray. The cooking spray will make it easier to clean later. Add the Velveeta, Ro-tel, soup, milk, hot sauce & cumin & melt it all together over medium heat. Add the chicken. Toss it with the pasta. Add up to 2 tsp of pepper. Salt to taste.
- Add chicken spaghetti mixture to greased casserole dish. Top with grated cheese & bread crumbs.
- Bake at 350°F for about 30 minutes or until the cheese is bubbling & slightly browned.
- Garnish with parsley or crushed red pepper.
Notes
Chicken Tetrazzini
When we first moved to Louisville, we knew no one. It was just me, Larry and Sabrina. After signing Sabrina up to play basketball in 1st grade, we met our new besties, Richie and Sherry. They’re really just one word…RichieandSherry. Before we knew it, we were eating dinner with them and Richie’s parents every Sunday night. This Chicken Tetrazzini dish was a staple on that Sunday rotation. It tastes like creamy chicken goodness, laughter and friendship. The BEST.
Serving Size: 6-8 servings
Chicken Tetrazzini
Classic pasta dish.
Prep time: 10 MinCook time: 60 MinTotal time: 1 H & 10 M
Ingredients
- 4 chicken breasts, cut into chunks
- 1/2 stick butter
- 1 can chicken broth
- 1 can cream of chicken soup
- 1/2 pint sour cream
- 1 tablespoon parsley, chopped
- 1 teaspoon garlic, minced
- 1 package Vermicelli noodles
- Salt & pepper to taste
Instructions
- In pot, add chicken chunks, broth and soup and cook over medium heat until chicken is cooked through.
- Add the rest of the ingredients.
- Cook noodles according to directions. In baking dish, add noodles and chicken mixture.
- Bake at 300°F for 45 minutes.
Notes
Creamy Cajun Chicken and Sausage Pasta
This definitely feels more like a New Orleans dish than a traditional Italian pasta dish, but nevertheless…this is it’s home. Great flavor and comforting. This is one I keep forgetting about but love it every time I make it. Don’t skimp on the seasonings.
Serving Size: 4 servings
Creamy Cajun Chicken and Sausage Pasta
Love the creamy cajun sauce in this dish!
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
For the Pasta
- 3 tablespoons butter, unsalted and divided
- 1 lb. chicken breasts
- 6 oz. smoked sausage, sliced into 1/4” pieces
- 8 oz. baby Bella mushrooms, sliced
- 8 oz. penne pasta
- Cajun seasoning, to taste
- Italian seasoning, to taste
- Salt and pepper, to taste
For the Creamy Parmesan Sauce
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 T Worcestershire sauce
- 1 cup heavy cream
- 2 tsp Cajun seasoning
- 1 tsp paprika
- 1/2 tsp garlic powder
- 3/4 cup Parmesan cheese, fresh grated
- Sea salt, to taste
Instructions
For the Pasta
- Boil pasta in salty water according to the package instructions. Drain and set aside.
- Generously season chicken with salt, pepper, Cajun and Italian seasonings. Do not slice it yet, you will be cooking it whole. Slice mushrooms.
- In a large skillet, add 1 T butter and melt it over medium high heat. When the pan is hot, add whole chicken breasts and cook for about 4-5 minutes on each side until browned for a total of 8-10 minutes. Remove chicken onto a plate and slice into strips.
- Add the sliced sausage pieces and brown them on medium heat for 2-3 minutes on each side until darker in color around the edges. Remove from the skillet onto a plate.
- Deglaze the pan with a splash of water and add 2nd T of butter and sliced mushrooms into the skillet (add more butter as well, if needed). Sauté until your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan as well.
For the Sauce
- To make the sauce, add remaining 1 T butter to the pan, allow it to melt and then cook garlic in it until slightly browned- only for a couple of minutes. Next add chicken broth, Worcestershire sauce and heavy cream and bring to a light simmer. Add Cajun seasoning, paprika and garlic powder and mix into the sauce.
- Add Parmesan cheese and whisk to blend for 2-3 minutes to thicken the sauce. Taste the sauce and add salt to taste.
- Add cooked pasta into the sauce and mix in well. Next add the chicken, sausage and mushrooms back into the pan and allow them to reheat for 2-3 minutes. Close the lid to help the heat stay in. Serve immediately!
Notes
Don't skimp on the spices!!
Frankie’s Spuntino Meatballs
Spaghetti & Meatballs? Isn’t that for kids? Well, these aren’t. My sister’s husband AAden made these one time when I visiting them in New York and I couldn’t get over how delicious they were. And this recipe makes a boatload. The pine nuts and golden raisins really set it off and give it that je ne sais qua. I mean non so che succede!
Serving Size: 8-10 servings
Frankie's Spuntino Meatballs
My favorite meatballs ever.
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
Ingredients
- 4 slices Italian bread (2 packed cups worth)
- 2 pounds ground beef
- 3 cloves garlic, minced
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup grated Pecorino Romano, plus about 1 cup for serving
- 1/4 cup raisins
- 1/4 cup pine nuts
- 1 1/2 teaspoons fine sea salt
- 15 turns white pepper
- 4 large eggs
- 1/2 cup dried bread crumbs
- Tomato Sauce (see Frankies Spuntino Tomato Sauce recipe)
- Pasta, cooked in salt water
Instructions
- Heat the oven to 325°F. Put the fresh bread in a bowl, cover it with water, and let it soak for a minute or so. Pour off the water and wring out the bread, then crumble and tear it into tiny pieces.
- Combine the bread with all the remaining ingredients except the tomato sauce in a medium mixing bowl, adding them in the order they are listed. Add the dried bread crumbs last to adjust for wetness: the mixture should be moist wet, not sloppy wet.
- Shape the meat mixture into handball-sized meatballs and space them evenly on a baking sheet. Bake for 25 to 30 minutes. The meatballs will be firm but still juicy and gently yielding when they're cooked through. (At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.)
- Meanwhile, heat the tomato sauce in a saute pan large enough to accommodate the meatballs comfortably.
- Dump the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for half an hour or so (this isn't one of those cases where longer is better) so they can soak up some sauce. Keep them there until it's time to eat.
- Serve the meatballs 2-3 to a person in a healthy helping of the red sauce, and hit everybody's portion- never the pan- with a fluffy mountain of grated cheese.
- Serve with Frankie’s Spuntino Tomato Sauce
Notes
Frankie’s Spuntino Tomato Sauce
I always thought tomato/spaghetti sauce was complicated. Well, it isn’t. It takes a long freaking time to make, but it honestly couldn’t be easier. Or cheaper. The hardest part is pronouncing it. This sauce is from Frankie’s in New York and it is the real deal.
Serving Size: 8-10 servings
Frankie's Spuntino Tomato Sauce
It's unbelievable easy to make your own amazing pasta sauce.
Prep time: 15 MinCook time: 4 H & 15 MTotal time: 4 H & 30 M
Ingredients
- 1 cup olive oil
- 13 whole garlic cloves, peeled
- 1 96-ounce can or four 28-ounce cans of Italian tomatoes
- 1 large pinch of red pepper flakes
- 2 teaspoons fine sea salt, plus more to taste
Instructions
- Combine the olive oil and garlic in a large, deep saucepan and cook over medium-low heat for about 10 minutes, stirring or swirling occasionally, until the garlic is deeply colored- striations of deep brown running through golden cloves- and fragrant. If the garlic starts to smell acrid or sharp or is taking on color quickly, pull the pan off the stove and reduce the heat.
- While the garlic is getting golden, deal with the tomatoes: Pour them into a bowl and crush them with your hands, pulling off hard stems and any oregano leaves.
- When the garlic is just about done, add the red pepper flakes to the oil and cook them for 30-60 seconds to infuse their flavor and spice into the oil. Dump in the tomatoes, add the salt, and stir well. Turn the heat up to the medium, get the sauce simmering at a gentle pace, not aggressively, and simmer for 4 hours. Stir it from time to time. Mother it a little bit.
- Check the sauce for salt at the end. The sauce can be cooked with meat at this point, or stored, covered, in the fridge for at least 4 days or frozen for up to a few months.
- Serve with Frankies Spuntino Meatballs.
Notes
Do not put oil in water when boiling pasta, instead, heavily salt the water, so that the pasta is infused with salt as it absorbs water.
Low-Fat Lasagna
My step-monster, Julie Churchman, made this a lot growing up. Not only it is a healthier version of a traditional lasagna, but it’s super easy to put together. I don’t know if it’s because this is what I’m used to, but I much prefer this lasagna to a traditional lasagna at an Italian restaurant!
Serving Size: 6-8 servings
Low-Fat Lasagna
A time-tested favorite.
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
Ingredients
- 1 lb. roll of turkey sausage
- 1 small can tomato paste
- 1 8-ounce can tomato sauce
- 1 small package lasagna noodles
- 1 24-ounce container cottage cheese, small curd
- 2 cups shredded low-fat Mozzarella
- Oregano, to taste
- Pepper, to taste
Instructions
- Brown sausage and cook noodles according to package directions.
- Add tomato paste, tomato sauce, pepper and oregano to sausage.
- Layer 9x13" baking dish with 1 layer noodles, then 1/3 meat mixture, then 1/3 cottage cheese, then 1/3 mozzarella. Repeat.
- Bake at 300ºF until the cheese bubbles, about 30 minutes.
Notes
The turkey sausage is typically found in the frozen foods section. I buy Butterball All Natural Frozen Turkey Breakfast Sausage.
Million Dollar Pasta
I have no idea where I found this recipe but it used to be called Million Dollar Spaghetti. After the first time I made it, I thought…why the hell would anyone make this with spaghetti. I don’t know about you, but I’m a grown up and I don’t need to be splashing spaghetti sauce all over my clothes if I don’t absolutely need to. So I switched to rigatoni and we like it much better. I also added a bit more sour cream and cottage cheese than the original recipe called for. Lastly, I ALWAYS ALWAYS ALWAYS buy roasted garlic spaghetti sauce. This is a decadent and MEATY dish…don’t fuck it up with some weird spaghetti sauce that has veggies in it. Gross.
Serving Size: 6-8 servings
Million Dollar Pasta
One of our absolute favorites.
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M
Ingredients
- 1 lb. ground beef
- 1 24-oz jar roasted garlic spaghetti sauce
- 8 ounces cream cheese, softened
- 1/3 cup sour cream
- 1 1/4 cup cottage cheese
- 1/2 cup butter
- 1 16-ounce package rigatoni
- 1 cup shredded cheddar cheese
- Salt and pepper, as needed
Instructions
- Preheat oven to 350°F.
- Boil pasta until al dente (firm). Drain and set aside until ready to assemble.
- Combine the cream cheese, sour cream and cottage cheese until well blended. Add salt and pepper, as desired.
- Brown the hamburger and drain well. Combine the hamburger and spaghetti sauce.
- Assembly:
- Slice 1/2 of the butter into pats and spread around 9x13-inch pan.
- Pour 1/2 of the pasta noodles on top.
- Spread cream cheese mixture evenly over noodles.
- Pour the rest of the noodles on top of the cream cheese mixture.
- Slice the remaining butter into pats and spread across the top of the noodles.
- Top with meat sauce.
- Bake for 30 minutes.
- Add shredded cheese and bake an additional 15 minutes.
Notes
One Pot Tortellini and Sausage in Tomato Cream Sauce
The perfect big, fat cheesy dish for big, fat cheesy people like me. YUM!!
Serving Size: 6 servings
One Pot Tortellini and Sausage in Tomato Cream Sauce
Cheesy goodness.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
- 1 lb. turkey kielbasa, sliced
- 1/2 cup diced onion
- 20 oz. package refrigerated Tortellini, uncooked
- 28 oz. can of whole tomatoes, cut in the can with kitchen shears
- 1 cup chicken broth
- 2 tablespoons cream cheese
- 3 cups shredded jack and cheddar cheeses, divided
- 1 bunch of green onions, sliced, including green tops
- Pinch of salt & pepper
Instructions
- Cook the onion in a little olive oil until soft.
- Add sliced turkey sausage and cook until browned.
- Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low, cover and simmer for about 15 minutes, or until pasta is cooked to al dente.
- Remove from heat and add cheeses, reserving a handful for topping. Cover and let stand for five to ten minutes. Garnish with green onions, if desired.
Notes
Pan-Fried Gnocchi with Lemon, Mascarpone & Spinach
The hardest part of this recipe is pronouncing ‘Mascarpone’ because it’s spelled wrong. It should be MaRscapone (like how Cotija cheese should be Cojita). So yeah, that’s what I call it. Regardless, this is a really nice, refreshing pasta that’s different from the traditional tomato-y dishes. Thanks, Martha!
Serving Size: 4 servings
Pan-Fried Gnocchi with Lemon, Mascarpone & Spinach
Love the lemon in this dish!
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Ingredients
- 1 lemon
- 2 large garlic cloves, grated
- 6 ounces mascarpone cheese
- 1 1/2 ounces Parmesan, finely grated
- 2 pkgs gnocchi
- 5 ounces baby spinach
- Olive oil
- Kosher salt & pepper
Instructions
- In a medium bowl, grate 1 tsp lemon zest and squeeze 2 tsp lemon juice. Add 1 tsp grated garlic. Whisk in mascarpone, 1/2 cup water, 1/2 teaspoon salt, and several grinds of pepper.
- Heat 3 T oil in a large nonstick skillet over medium-high. Gently break apart any gnocchi that are stuck together, carefully add half of them to skillet in one layer. Cook, without stirring, until very well browned and crisp on the underside, 4-5 minutes. Transfer gnocchi to a plate, add 3 T oil to skillet, and repeat with remaining gnocchi.
- Once both batches are browned, return all of the gnocchi to the skillet. Add spinach in 2 or 3 large handfuls, stirring after each addition, and cook until spinach is just wilted, 1-2 minutes.
- Reduce heat to low and stir in mascarpone sauce, coating all of the gnocchi. Add half of the Parmesan in large pinches to avoid clumping. Stir in 1 or 2 T of water if sauce seems too thick. Season to taste with salt and pepper.
- Serve gnocchi in bowls topped with remaining Parmesan.
Notes
Pesto Pasta with Sausage
This recipe is an adaptation my sister threw together one time when I was visiting her in New York. It’s another dish that will feed a crowd. One of the few times I use a microwave when cooking, I steam the cauliflower in the microwave. The rest of the recipe is a piece of cake.
Serving Size: 6 servings
Pesto Pasta with Sausage
Amazing pasta meal in a pot.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 1 16-ounce box pasta (Penne, Rigatoni)
- 1 head of cauliflower
- 10 ounces pesto
- 1 pound ground sausage (can be spicy)
- 1 cup shaved Romano cheese
- 1+ cups arugula
- 1 container grape tomatoes, halved
Instructions
- Cut cauliflower florets from stalk and boil/steam, then set aside.
- Cook pasta according to directions.
- Brown sausage while pasta cooks.
- Drain pasta. Add enough pesto for pasta to be well coated. Mix in browned sausage. Add cauliflower, Romano cheese, and tomatoes.
- Add arugula right before serving.
- Top with additional Romano cheese, as desired.
Notes
I use Jimmy Dean's breakfast sausage...
Sausage & Spinach Stuffed Shells
Pasta is definitely one of my favorite dishes to eat. I LOVE this dish and it makes a TON. So when I have a big crowd, this is my go to pasta dish. I like to use arabiatta pasta sauce because it has a kick. You can also get the same effect by using spicy sausage.
Serving Size: 8-10 servings
Sausage & Spinach Stuffed Shells
Creamy, spicy pockets of deliciousness.
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Ingredients
- 1 lb. Italian sausage, ground
- 2 eggs
- 1 pkg. jumbo pasta shells
- 2 cups Ricotta cheese
- 2 cups cottage cheese, 2-4% milkfat
- 12 oz. Mozzarella cheese
- 3/4 cup grated parmesan
- 4 cups spinach, roughly chopped
- 4 teaspoons garlic powder *see note
- 1 teaspoon oregano, dried
- 1 tablespoon parsley, dried
- 45 oz. spaghetti sauce
- 1/2 teaspoon pepper
Instructions
- Cook the shells until they are pliable for filling and no more. Rinse in cold water and set aside.
- While waiting for the water to boil: In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and set aside.
- In the same saucepan, cook batches of spinach until wilted, about 1-2 minutes. Drain on paper-towel-lined plate. Squeeze excess water out (this will keep dish from getting soggy).
- While the shells are cooking: In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach.
- Coat the bottom of a 9x13in pan AND the bottom of a 5x8 with the spaghetti sauce. Spoon the cheese mixture into the shells and place shells propped up (open side up), very close together in the dish. (You can either bake both pans or freeze one for later.)
- Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
- Cover with aluminum foil and bake at 350ºF for 25-35 minutes or until the cheese is bubbly. Remove foil, and switch oven to broil for 3-5 minutes (watch closely). Let stand 10 minutes before serving.
Notes
Sausage & White Bean Gnocchi
This dish is jam-packed with goodness. It’s hearty, has a ton of flavor and is pretty daggone healthy.
Serving Size: 4-6 servings
Sausage & White Bean Gnocchi
Healthy, flavorful meal in a skillet.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 package (13 ounces) Butterball Hardwood Smoked Turkey Sausage
- 1/4 cup water or chicken broth
- 1 can (14.5 ounces) Italian diced tomatoes
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika optional
- 1 can (15 ounces) white kidney or cannellini beans
- 1 package (16 ounces) gnocchi
- 1 and 1/2 cups fresh spinach ~4-5 ounces
- 1/2 cup freshly grated mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Optional: fresh parsley
Instructions
- Move a rack in your oven to the upper third of the oven and then preheat to 425°F.
- Put a large oven-safe skillet on the stove at medium-high heat. Pour in the olive oil.
- Coin the turkey sausage and add to the skillet. Cook over high heat until lightly browned, or about 3-4 minutes.
- Add in the chopped onion and stir until the onion is transparent, about 4 minutes. Add in the garlic and stir for another 30 seconds.
- Add in the water or broth, undrained Italian diced tomatoes, oregano, parsley, garlic powder, paprika, seasoned salt and pepper, THOROUGHLY rinsed, drained and dried cannellini beans, and uncooked gnocchi. Stir until everything is well combined. Gently stir in the spinach and make sure it’s covered with liquid.
- Top with mozzarella and Parmesan cheese and place in the oven.
- Bake for 17-22 minutes. If desired, turn on the broiler and then broil for another 2-3 minutes for delicious crispy top.
- Remove from heat, top with additional salt, pepper and some chopped fresh parsley if desired.
- Serve immediately.
Notes
Seafood Pasta Bake
One of my all-time favorite dishes to make and eat. It’s really pretty easy to make and doesn’t take very long. You can be creative with the seafood. I often add scallops and sometimes add lobster if tails are on sale at the grocery.
Serving Size: 8 servings
Seafood Pasta Bake
A staple in our household. The creamy alfredo sauce combined with the lemony shallots...oh my.
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
For the Shrimp Bake
- 12 ounces shrimp, peeled and deveined
- 8 ounces imitation lump crab meat
- 1/2 lemon
- 2 tablespoons butter
- 1 shallot, finely chopped
- 1/4 cup white wine
- 1/4 cup Italian parsley, chopped
- Olive oil
- 3 cloves garlic, minced
- 1 lb. rigatoni pasta (or your favorite shape)
- 2 cups shredded Mozzarella cheese
For the Alfredo Sauce
- 2 cups heavy cream
- 1 stick butter
- 2 cloves garlic, minced
- 5 ounces shredded Parmesan cheese
Instructions
For the Shrimp Bake
- Cook pasta according to directions.
- Meanwhile, melt the butter in a large skillet and drizzle in some olive oil. Cook the shallot until tender.
- Deglaze the pan with the wine and cook a couple of minutes to reduce.
- Add in the shrimp, crabmeat, parsley, and garlic and cook until the shrimp is pink and done, about 3-4 minutes. Season with a bit of salt and pepper.
- Squeeze the lemon over the seafood and remove from the heat.
For the Sauce
- Melt the butter in a saucepot.
- Add in the cream and garlic and bring to a boil.
- Remove from the heat and whisk in the Parmesan cheese, a little at a time, until completely melted and the sauce is thickened.
- Preheat the broiler. Add the pasta to a 9X13” baking dish. Add the seafood to the pasta. Add the Alfredo sauce. Mix gently and spread evenly across dish. Sprinkle Mozzarella over the top. Broil for a couple minutes to melt and brown the cheese.
Notes
I also add in 6+ ounces of scallops and even some fresh cut-up lobster sometimes.
Shrimp Scampi & Fresh Linguine
A light, quick and easy recipe from Blue Apron. One of our favorites!
Serving Size: 4-6 servings
Shrimp Scampi & Fresh Linguine
Light and quick!
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 1 1/2 pounds shrimp, shelled and deveined
- 1 pound fresh linguine pasta
- 6 cloves garlic, minced
- Juice of 2 lemons
- 1 lb. broccoli
- 5 tablespoons butter
- 1/3 cup grated Parmesan Cheese
- 3/4 cup pasta cooking water, reserved
- Salt and pepper, to taste
Instructions
- Cook pasta according to directions.
- While pasta cooks, pat shrimp dry and season with salt and pepper.
- In a large pot, melt 3 tablespoons butter on medium-high until hot.
- Add the garlic and broccoli; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
- Add the seasoned shrimp. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through.
- When the pasta is cooked to desired consistency, drain pasta, reserving 3/4 cup of the cooking liquid. Add cooked pasta to the broccoli and shrimp.
- Add remaining butter, lemon juice and 1/2 cup of the reserved liquid. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until well combined.
- If the pasta seems dry, add more of the reserved liquid. Season with salt and pepper, to taste.
Notes
TikTok Feta Pasta
This was the first recipe craze I remember from TikTok. It seemed too easy to be delicious. Well, it’s easy but it’s also absolutely delicious. I can’t believe the complex flavors you get out of this simple dish. You can also add any myriad of meats/veggies to suit your taste. This dish is a no-brainer.
Serving Size: 3 servings
TikTok Feta Pasta
So. Freaking. Good.
Prep time: 5 MinCook time: 40 MinTotal time: 45 Min
Ingredients
- 8 oz favorite pasta shell, cooked
- Block of feta cheese
- Olive oil
- Handful of basil leaves
- 1-2 cloves of garlic
- Salt and pepper
- Pinch of red pepper flakes
- Rotisserie Chicken, mushrooms, spinach (optional)
Instructions
- Preheat oven to 400°F.
- Pour cherry tomatoes into casserole baking dish and drizzle with olive oil, salt and pepper.
- Place a block of feta in the middle of the tomatoes and drizzle again with olive oil. Don’t be stingy with the olive oil. Sprinkle a few red pepper flakes on top.
- Bake for 30 min, then turn oven up to 450°F and bake for another 5-10 min, until the feta is browned and the tomatoes have burst.
- While the feta is baking, roughly chop basil and mince garlic.
- Remove from oven and stir to combine. You may need to break up a few of the whole tomatoes. Add any optional ingredients and the minced garlic.
- Add pasta and stir to combine.
- Once thoroughly combined, fold in fresh basil and serve!
Notes
Tuna & Tomato Pasta
This dish just makes me feel better about myself. It’s got that comforting thing because it’s pasta, but I use brown rice pasta so this dish is just straight up healthy. It’s simple and easy but has lots of flavor.
Serving Size: 6 servings
Tuna & Tomato Pasta
An easy, healthy meal.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Ingredients
- 2 shallots, sliced
- 4 tablespoons olive oil
- 1 3.5-ounce jar capers
- 2 14-ounce cans cherry tomatoes
- 3 5.6-ounce cans Italian canned tuna
- 1 lb. brown rice pasta (you can use regular pasta if you don’t have any balls)
Instructions
- In a large skillet over medium heat, cook shallot in olive oil until softened, about 4 minutes.
- Add capers and cook 1 minute.
- Add cherry tomatoes and cook, stirring, until the tomatoes burst, about 5 minutes. Smash with spatula, then stir in tuna, breaking it into small chunks.
- Toss with spaghetti and up to 3 tablespoons olive oil, adding up to 1 cup of the pasta-cooking water to loosen the sauce. Season with salt and pepper.
Notes
I have used whole peeled Roma tomatoes out of desperation and they worked just fine!