Tag Archives: pasta

Recipes

Slow-Cooker Lasagna

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Ingredients:

  • 1.25 lbs ground turkey
  • Jar of spaghetti sauce (Trader Joe’s garlic works well)
  • 8oz tomato sauce
  • Lasagna noodles
  • 16oz ricotta cheese
  • 1 lb frozen spinach
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1 egg, beaten

Instructions:

  1. Thaw spinach until you can break it apart (can still be partially frozen as it will thaw during cooking, but you need to be able to break it up). Cook the ground turkey until brown, then combine with spaghetti sauce and tomato sauce. Combine the Ricotta, 2/3 of the mozzarella, beaten egg, and 2/3 of the Parmesan.
  2. Spray slow-cooker pot with cooking spray. Cover the bottom with tomato sauce mixture. Add a layer of noodles. Top with a layer of cheese mixture, then spinach, then tomato sauce again. Add another layer of lasagna noodles and continue this pattern until you have a top layer of noodles. Then, top with one final layer of tomato sauce and then the remaining mozzarella and parmesan.
  3. Cook on low for 5 hours or until done.
Recipes

Pasta with Pistachio Pesto and White Beans

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Ingredients:

  • 8 ounces uncooked pasta (penne or tagliateli)
  • 1 cup packed fresh basil leaves (can swap in some arugula here if preferred)
  • 1/4 cup roasted shelled pistachios
  • 6 garlic cloves
  • 2 tablespoons olive oil, plus a small pour for when making the pesto
  • 1 1/2 cups chopped seeded peeled tomato
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • A handful of arugulu
  • Cooked chicken, if preferred
  • 1/4 cup (1 ounce) shredded fresh pecorino Romano or parmesan regiono cheese

Directions:

  1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain.
  2. Combine basil, nuts, and garlic in a food processor; process until finely chopped. Pour a bit of olive oil in while running the processor to help it mix.
  3. Heat a large skillet over medium heat. Add olive oil to pan, and swirl to coat. Add basil mixture, and cook for 2 minutes, stirring frequently. Stir in pasta, tomato, and next 3 ingredients (through beans — if using chicken, add now); cook for 2 minutes or until thoroughly heated, tossing to combine. Remove from heat. Add arugula to pan, and toss to slightly wilt.
  4. Place about 1 1/4 cups pasta mixture in each of 4 bowls, and top each serving with 1 tablespoon cheese.

CALORIES 423 ; FAT 13.7g (sat 2.9g,mono 7.4g,poly 2.3g); CHOLESTEROL 7mg; CALCIUM 204mg; CARBOHYDRATE 60.2g; SODIUM 613mg; PROTEIN 16.4g; FIBER 7.2g; IRON 4.4mg

Link to original recipe

Recipes

Bacon Mac & Cheese

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Ingredients

  • 3 1/4 teaspoons salt, divided
  • 12 ounces strozzapreti or penne pasta
  • 4 teaspoons all-purpose flour
  • 1 1/2 cups skim milk, divided
  • 2 cups finely shredded sharp cheddar cheese, divided
  • 1/4 cup sliced green onions
  • 1 teaspoon hot sauce
  • 1/4 teaspoon pepper
  • 2 slices center-cut bacon, cooked and crumbled
  • Cooking spray

Preparation

  1. Preheat broiler.
  2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
  3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

Original Recipe