Pasta Archives

Category: Pasta

11
Jun
2021

Mini Lasagna Bowls

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Mini Lasagna Bowls (for 2) are a delicious Italian meal (they’re easy to make). They’re the perfect size, when you don’t want to make an entire lasagna!

Today I want to share a fun recipe for making individual-sized mini lasagna bowls. A couple of years ago I decided I wanted lasagna to eat, but I didn’t want to make an entire recipe, because it would be way too much for just my husband and I.

I fiddled around in our kitchen until I came up with this “recipe”, which I’ve used several times since! Made in oven-safe ceramic ramekins, the finished mini lasagna bowls are individually sized for a filling meal. This recipe, as written will make enough for TWO mini lasagna bowls, but can easily be doubled or tripled. Here’s how to make them:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Prepare The Pasta Noodles And Cheese Filling

The first things you will need to do is cook the lasagna noodles and mix together the ricotta cheese filling. Cook six lasagna pasta noodles in boiling salted water according to the manufacturer’s instructions on the box. Once done cooking, drain the lasagna noodles and place them on paper towels in a single layer to finish draining.

To make the cheese filling, combine ricotta cheese, Parmesan, parsley, salt, pepper, garlic powder and oregano In a medium-sized bowl. Stir until these ingredients are fully blended.

Ready To Make Mini Lasagna Bowls

Now you’re ready to build your mini lasagna bowls, one layer at a time! Make sure to use 8 ounce, oven-safe ramekins for this recipe. The key here is to get the right portion size. EACH RAMEKIN will require 3 pasta noodles, 4 generous Tablespoonfuls of pasta sauce, 2 generous dollops of the ricotta cheese mixture, and 3 generous sprinkles of shredded Mozzarella and Parmesan cheese. Plan accordingly… and divide these ingredients well, so you have enough for all the layers.

Spoon a generous Tablespoon of pasta sauce into each ramekin (to cover the bottom). Lay a cooked lasagna noodle on top of the sauce. Top each lasagna noodle with a Tablespoon of pasta sauce. Place a generous Tablespoon of the seasoned riccotta cheese on top of the sauce, and GENTLY spread it out, as much as possible. Sprinkle with some of the shredded Mozzarella and Parmesan cheese.

Building A Second Layer

Place another lasagna noodle (crosswise to the first noodle) on top of the Mozzarella and Parmesan cheese. Add spoonful of sauce, another dollop of ricotta, and then top again with shredded Mozzarella and Parmesan cheese.

The final step is to place the last lasagna noodle in each ramekin (crosswise to the last one). Add a spoonful of sauce, and then top with the remaining Mozzarella and Parmesan cheese. Trim off any extra pasta around the top of the ramekin.

Why trim the pasta? You don’t have too, BUT… If large pieces of the pasta are left sticking up too far exposed, they can get overly browned and crispy while baking. You can use a knife or kitchen scissors to cut off the pasta so it is fairly even with the top rim of the ramekin.

Bake Then Serve The Mini Lasagna Bowls

Bake the mini lasagna bowls in a preheated 350°F. oven for approximately 25 minutes. When done and heated through, the cheese on top should be melted and the sauce will likely be bubbling around the edges. TIP: Place a sheet of aluminum foil or baking sheet under the lasagna bowls in order to catch any sauce that might drip over the top while cooking.

Let the mini lasagna bowls cool for a minute or two before serving, because they will be quite hot. Grab a fork, and dig in… they are really good!

I hope you will consider making these mini lasagna bowls. We really enjoy them, and trust you will, too. Thanks for stopping by, and I sincerely hope you will come back again soon. Have a GREAT day!

Looking For More Recipes Using Lasagna Noodles?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several recipes that use lasagna noodles you might enjoy, including:

Interested In More Recipes?

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Mini Lasagna Bowls

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!

Category: Entree, Main Course

Cuisine: Italian

Keyword: mini lasagna bowls

Servings: 2

Calories Per Serving: 614 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Ricotta Filling:

½ cup ricotta cheese , drained
2 teaspoons Parmesan cheese , grated
¼ teaspoon garlic powder
¼ teaspoon dried parsley
⅛ teaspoon EACH salt and pepper
⅛ teaspoon dried oregano

For Rest of Recipe:

6 lasagna noodles cooked, drained
8 Tablespoons spaghetti sauce (generous Tablespoons)
⅖ cup shredded mozzarella cheese
½ cup shredded Parmesan cheese

US Customary - Metric

Instructions

Preheat oven to 350°F.
Cook lasagna noodles in salted, boiling water according to instructions on package. Once done, drain in a single layer on paper towels.
Combine ricotta cheese, Parmesan, parsley, salt, pepper, garlic powder and oregano In a medium-sized bowl. Stir until fully blended.
For each oven-safe ramekin: 1st layer- Spoon a generous Tablespoon of pasta sauce into each dish (cover the bottom). Lay lasagna noodle on top of sauce. Top with a generous Tablespoon of sauce. Place a generous Tablespoon of ricotta mixture on top of sauce. GENTLY spread it out, as much as possible. Sprinkle with 1/3 of the shredded Mozzarella and Parmesan cheese.
2nd Layer- Repeat same as first layer-Place another lasagna noodle (crosswise to the first noodle) on top of the Mozzarella and Parmesan cheese. Add spoonful of sauce, another dollop of ricotta, and then top again with 1/3 of shredded Mozzarella and Parmesan cheese.
Final Layer- Place last lasagna noodle in each ramekin (crosswise to the last one). Add a generous spoonful of sauce, and then top with remaining Mozzarella and Parmesan cheese. Trim off any extra pasta around the top of the ramekin.
Bake in preheated 350°F. oven for approx. 25 minutes. When done, cheese on top should be melted and sauce will be bubbly around edges. TIP: Place a baking sheet or aluminum foil under lasagna bowls in order to catch any sauce that might bubble over the top while cooking. When done, let cool for 1-2 minutes before serving. Enjoy!

Nutrition Facts

Mini Lasagna Bowls

Amount Per Serving (1 lasagna bowl)

Calories 614 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 72mg24%

Sodium 1055mg46%

Potassium 506mg14%

Carbohydrates 70g23%

Fiber 4g17%

Sugar 5g6%

Protein 34g68%

Vitamin A 911IU18%

Vitamin C 4mg5%

Calcium 557mg56%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

22
May
2020

Herbed Shrimp Broccoli Pasta

categories: Italian, Main Dishes, Pasta, Seafood

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Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.

If you enjoy shrimp and pasta dishes, may I suggest trying this delicious recipe for Herbed Shrimp Broccoli Pasta? My husband and I love this dish, and truly hope you will enjoy it, as well! I’ve been making it without any recipe, in one form or another for years, improvising as I went along with spices, ingredients, etc. This is the final version of this recipe from all my kitchen “experimenting”, and it sure is GOOD!

Lightly seasoned, pan-seared shrimp are complimented with pasta, coated with olive oil, butter, Parmesan cheese and Italian-inspired spices. Toss in some healthy broccoli, and you’ve got a wonderful, all-in-one meal I am confident you will enjoy.

Basically you will cook shrimp, cook broccoli, cook pasta, and then mix it all together with spices, cheese, butter and olive oil. It’s pretty easy to make (in just a few steps), so I want to share this yummy recipe with you.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Season And Pan-Sear The Shrimp

The first step is to make sure your medium shrimp are peeled, and deveined. Place the shrimp in a medium sized bowl, and lightly season with Italian seasoning and garlic powder. The link is to my recipe for making Italian seasoning at home, if you do not have any.

Melt butter in a large skillet. Add the seasoned shrimp, and cook in a single layer for 2-3 minutes, and then turn the shrimp over to the other side. The shrimp should be golden brown. Cook for 1-2 additional minutes, until the shrimp are cooked through.

Set the skillet with the shrimp aside, and cover, to keep the shrimp warm. Do not clean the skillet out, because you will use all the browned butter and leftover “crispy bits” later for added flavor!

Cook Pasta, Steam Broccoli, And Mix Pasta Seasoning

Okay… now you need to prepare the pasta in boiling water, according to package directions (approx. 12-13 minutes). TIP: Typically I start the pot of water heating while I cook the shrimp. That way, when I’m done cooking the shrimp, the water will already be boiling for the pasta (which saves time).

While the pasta is cooking, quickly steam the broccoli. Place the broccoli florets in a steamer basket over 2 inches of boiling water in a saucepan, and cover. Steam the broccoli for 4 minutes. Remove the florets from the basket, and add to the cooked shrimp set aside in the skillet (and keep warm).

While the pasta is still cooking, take a minute to also mix together the spice ingredients for the pasta in a small bowl. The spices are onion powder, Italian seasoning, parsley, garlic powder, red pepper flakes, salt and pepper.

Putting The Herbed Shrimp Broccoli Pasta Together

Now it’s time to put this meal together! As soon as the pasta is fully cooked, quickly drain it in a colander (but don’t rinse!). Place the butter and olive oil in the bottom of the empty pasta pan, and then pour the HOT drained pasta back in, on top. This will help to melt the butter underneath. Quickly add the spice mixture and grated Parmesan cheese to the pasta.

Now add the cooked shrimp and broccoli to the hot pasta, and gently toss it all together. The melted butter, olive oil, spices and Parmesan will flavor the pasta, along with the broccoli and seasoned shrimp. Give the pasta a quick taste, and add additional salt and pepper, if desired. Now the herbed shrimp broccoli pasta is ready to be served.

Time To Serve Herbed Shrimp Broccoli Pasta!

Place portions of pasta onto individual serving plates or bowls (I use tongs). Try to position the shrimp on top of each portion to make it look appealing. Add additional grated Parmesan cheese for garnish, if desired.

Note: Because this pasta dish is not fully coated with a thick sauce (like spaghetti sauce, for example), it will tend to lose heat rapidly . This is why it is important to serve it up fairly quickly… just sayin’.

Hope you enjoy this delicious all-in-one pasta dinner! We always do and trust you will, too. Thanks for stopping by, and hope you will visit again soon. Take care, and have a great day.

Looking for more PASTA recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

0 from 0 votes

Herbed Shrimp Broccoli Pasta

Prep Time

25 mins

Cook Time

0 mins

Total Time

25 mins

Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.

Category: Dinner, Entree

Cuisine: Italian

Keyword: herbed shrimp broccoli pasta

Servings: 3

Calories Per Serving: 600 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Shrimp:

18-20 medium shrimp , peeled, deveined
2 Tablespoons butter
½ teaspoon Italian seasoning
¼ teaspoon garlic powder

For Pasta:

7 ounces fettucine pasta , cooked according to pkg. directions
1½ cups broccoli florets , lightly steamed
¼ cup extra virgin olive oil
2 teaspoons butter , room temp.
1 Tablespoon Italian seasoning
1 teaspoon dried parsley
½ teaspoon garlic powder
⅛ teaspoon onion powder
¼ teaspoon salt and pepper (EACH)
1 pinch (generous) red pepper flakes
¼ cup fresh grated Parmesan cheese , plus more for garnish, if desired

US Customary - Metric

Instructions

Prepare shrimp: Place shrimp in a bowl; sprinkle with Italian seasoning and garlic powder; toss to coat. Melt butter in a large skillet on medium heat. Add shrimp in a single layer. Cook 2-3 minutes; turn shrimp over and cook other side for 1-2 more minutes until cooked through. Set skillet of shrimp aside; cover, to keep warm. Don't clean skillet- you will use browned butter and leftover "crispy bits" later for added flavor!
Prepare pasta according to package directions. TIP: Start pot of water heating while cooking shrimp in Step #1. When done cooking shrimp, water should be boiling for pasta (which saves time).
While Pasta Cooks: #1: Steam broccoli. Place broccoli florets in a steamer basket over 2 inches of boiling water in a saucepan and cover. Steam for 4 minutes. Remove broccoli from steamer; add to shrimp set aside in skillet. #2: Mix together spices for the pasta (Italian seasoning, parsley, garlic powder, onion powder, salt, pepper, and red pepper flakes) in a small bowl. Set aside.
When pasta is done, immediately drain it in a colander (but don't rinse!). Place butter and olive oil on the bottom of the empty pasta pan, and then pour HOT drained pasta back in, on top. This melts the butter underneath. Add spice mix, Parmesan cheese, shrimp and broccoli to pasta.
Gently toss all ingredients together until fully combined. Taste pasta; add additional salt and pepper, if desired. Immediately serve (while still hot), and enjoy.

Nutrition Facts

Herbed Shrimp Broccoli Pasta

Amount Per Serving (1 (1/3 of total))

Calories 600 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 11g69%

Cholesterol 181mg60%

Sodium 727mg32%

Potassium 355mg10%

Carbohydrates 53g18%

Fiber 4g17%

Sugar 2g2%

Protein 22g44%

Vitamin A 840IU17%

Vitamin C 42mg51%

Calcium 221mg22%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

16
Mar
2020

Bacon Broccoli Pasta Casserole

categories: Casseroles, Main Dishes, Pasta, Pork

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Enjoy bacon broccoli pasta casserole, a cheesy, family-friendly baked dish with bacon, Parmesan, mozzarella, mushrooms, carrots, onions and broccoli.

Do you enjoy casseroles? We do, and I especially enjoy having leftovers, which are fantastic to have around for lunches or another dinner. Today I want to share with you a recipe I came up with “on the fly”. I simply used food items I found in my pantry and refrigerator, and experimented with, until I ended up with a wonderful tasting dish!

The casserole is fully prepped on the stove top in a large saucepan (or Dutch Oven), and then it is finished by baking for 15 minutes. It has great flavor, and is fairly simple to prepare. Here’s how:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook the Bacon, Carrot And Onions

The first thing you will need to do is to cook the bacon, chopped onions and grated carrots. Stack the bacon slices on top of each other, and then cut into 1″ wide pieces. This will allow the bacon to cook faster.

Place the sliced bacon in a large saucepan (or Dutch Oven), and cook it on medium-high heat, stirring often to separate bacon pieces. Once the bacon has cooked for a 2-3 minutes, add the butter, chopped onions and grated carrots to the pan. Stir to combine, and continue to cook until bacon is cooked through (approx. 5 minutes).

Add Liquids, Mushrooms And Pasta

Pour a can of cream of mushroom soup, a can of mushroom slices (drained), and water into the saucepan with the bacon, etc. Season with salt and pepper, and stir to combine. Bring this to a boil on medium heat.

Once the liquid is boiling in the pan, add four cups of dry bowtie pasta, and stir to combine. Once the pasta has been added, turn down the heat to LOW, and cover the pan. Cook for approximately 15 minutes, or until pasta is fully cooked. Stir occasionally.

Add Broccoli And Cheeses

After the pasta is fully cooked, add cooked broccoli, mozzarella and part of the Parmesan cheese (1/4 cup) to the pan. Stir and cook for 4-5 more minutes, so the cheeses will melt into the pasta.

Time To Bake The Bacon Broccoli Pasta Casserole!

Spray a casserole dish with non-stick baking spray. Pour the bacon pasta casserole into the dish, and spread to cover. Sprinkle the top with the remaining grated Parmesan cheese, and then cover the pan with aluminum foil.

Bake the bacon broccoli pasta casserole in a preheated 350°F oven for 15 minutes. When done, remove the casserole from the oven, and serve.

Portion out the bacon broccoli pasta casserole into individual serving bowls or onto plates, and then dig in! There are a lot of flavors to enjoy in this tasty dish!

I really hope you enjoy this bacon broccoli pasta casserole. Yes, there are a few prep steps involved, but the end result is a lovely pasta casserole you (and those you love) can enjoy! Have a wonderful day.

Looking for More CASSEROLE RECIPES?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several casserole dishes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

0 from 0 votes

Bacon Broccoli Pasta Casserole

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

Enjoy bacon broccoli pasta casserole, a cheesy, family-friendly baked dish with bacon, Parmesan, mozzarella, mushrooms, carrots, onions and broccoli.

Category: Casserole, Main Course

Cuisine: American

Keyword: bacon broccoli pasta casserole

Servings: 6

Calories Per Serving: 386 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 slices bacon
1 Tablespoon butter
⅓ cup brown onion chopped
3 medium carrots grated
10½ ounces cream of mushroom soup (canned)
4 ounces canned mushrooms (sliced) , drained
2½ cups water
½ teaspoon salt and pepper ( ½ tsp. each)
4 cups bow-tie pasta (12 ounce box)
1 cup broccoli , pre-cooked and cut into small florets
⅓ cup shredded mozzarella cheese
¾ cup grated Parmesan cheese divided (reserve ½ C. for topping)

US Customary - Metric

Instructions

Stack bacon slices on top of each other, and cut into 1" wide pieces. Place bacon in a large saucepan (or Dutch Oven); cook for 2-3 minutes on medium-high heat, stirring often to separate pieces. Add butter, chopped onions and grated carrots to pan. Stir to combine, and continue to cook until bacon is cooked through (approx. 5 minutes).
Add cream of mushroom soup, mushroom slices (drained), and water into the saucepan with bacon, etc. Season with salt and pepper; stir to combine. Bring to a boil on medium heat. Once boiling, dry pasta; stir to combine. Turn down heat to LOW, and cover pan. Cook (covered) for approx. 15 minutes, or until pasta is fully cooked. Stir occasionally. While this is cooking, preheat oven to 350°F.
Add cooked broccoli, mozzarella and 1/4 cup of the Parmesan cheese to the pasta. Cook 3-4 minutes on low, stirring often, until cheese has melted.
Spray an oven-proof casserole dish with non-stick baking spray. Pour pasta casserole into dish. Sprinkle with remaining Parmesan cheese, and cover dish with aluminum foil.
Bake the bacon broccoli pasta casserole at 350°F for 15 minutes. When done, remove casserole from oven, remove foil, and serve.

Nutrition Facts

Bacon Broccoli Pasta Casserole

Amount Per Serving (1 (1/6 of total))

Calories 386 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Cholesterol 38mg13%

Sodium 1047mg46%

Potassium 394mg11%

Carbohydrates 39g13%

Fiber 3g13%

Sugar 4g4%

Protein 18g36%

Vitamin A 5398IU108%

Vitamin C 16mg19%

Calcium 202mg20%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

25
Jun
2019

Chicken Sausage and Spinach Pasta

categories: Chicken, Main Dishes, Pasta

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Chicken sausage and spinach pasta is an easily made dish, flavored with seasoned chicken sausages, fresh spinach, onions, garlic, and Parmesan cheese!

Do you enjoy cooking with chicken sausages? I’ve come to enjoy the variety of flavors available, and the reduced calories over the past year. Recently I came up with this simple recipe for chicken sausage and spinach pasta, and want to share it here on the ol’ blog!

The recipe in itself is very easy to make. Basically, chicken sausage links are cooked, pasta shells are cooked, and baby spinach, onions, and garlic are cooked. Combine them, along with Parmesan cheese, butter, and light seasoning, and you’ve got yourself a great tasting meal! Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Cook The Chicken Sausages

Seen below are the chicken sausages I used. You can use any variety you enjoy, but this time we had this meal with Roasted Garlic & Gruyere Cheese links. YUM!

Cook the sausages per package directions. For this brand, I cook the sausages in a cup of water for 8-10 minutes on medium heat, until the water has cooked away. Cook the sausages for 2-3 minutes until lightly browned on all sides.

After cooking, let the chicken sausages rest for 5 minutes, then slice them in 1/2″ rounds, and set aside. Do not clean out the skillet (you will use it to cook spinach later).

Cook The Pasta Shells

Cook the small pasta shells in boiling water until done. Follow package instructions for length of time (about 9-11 minutes usually). Once pasta is finished cooking, drain, reserve the cooking water, and keep the shells warm. IMPORTANT: Do not pour out the starchy water from the pasta. You will need some later!

Cook The Spinach, Onions and Garlic

Cook the chopped onion in the same skillet (with any leftover sausage “grease”) used to cook the sausages. If there was no “grease” leftover, simply add just a tiny bit of oil (1/2 teaspoon or so). Continue to cook the onions on medium heat, for 1-2 minutes, stirring often.

Add the baby spinach one handful at a time to the skillet. Continue to cook as the spinach wilts down. Once the spinach has cooked down, add more spinach, and continue until all spinach is in skillet. Season the spinach with salt and pepper, to taste.

Add the minced garlic, and cook for an additional minute or two, stirring often to prevent the garlic from burning. It is done when all of the spinach has cooked down considerably.

Finish The Chicken Sausage and Spinach Pasta

Place the chicken sausages back into the skillet, and gently toss to mix the ingredients. Add the Parmesan cheese, and toss gently to combine.

Cook on medium heat, and then add the drained pasta to the skillet. Pour in 1/4 cup of the reserved starchy water (from the pasta), and the butter. Toss the chicken sausage and spinach pasta together. Stirring often, continue to cook the chicken sausage and spinach pasta until the water has been absorbed into the pasta, butter has melted, and the dish is heated through.

The Chicken Sausage And Spinach Pasta Is Ready To Eat!

Once all the starchy water has been absorbed and the dish is heated through, the chicken sausage and spinach pasta is ready to serve! Taste test the pasta, and add additional salt and pepper, to suit your taste buds.

Dish up the portions onto serving plates, and if you want, sprinkle the top with additional finely grated Parmesan cheese!

I really hope you enjoy this dish! We really did, and trust you will, too. If you enjoy chicken sausages, be sure to check out my recipe for Sausage, Spinach & Veggie Skillet!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, God bless you, and have a wonderful day.

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite pasta recipes include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

0 from 0 votes

Chicken Sausage and Spinach Pasta

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Chicken sausage and spinach pasta is an easily made dish, flavored with seasoned chicken sausages, fresh spinach, onions, garlic, and Parmesan cheese!

Category: Entree

Cuisine: American

Keyword: chicken sausage and spinach pasta

Servings: 4

Calories Per Serving: 326 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 links chicken sausage
1 cup pasta shells (small) , uncooked
3 cups baby spinach
1 teaspoon minced garlic
1/4 cup chopped onion
Salt and Pepper , to taste
1/4 cup grated Parmesan cheese
1 Tablespoon butter
1/4 cup starch water (from cooking pasta)
Additional Parmesan cheese for garnish , optional

US Customary - Metric

Instructions

Cook chicken sausages per package directions. After cooking, let sausages rest for 5 minutes, then slice into 1/2" rounds, and set aside. Do not clean out skillet (you will use it to cook spinach later).
Cook pasta shells in boiling water, following package instructions for length of time (about 9-11 minutes usually). Once pasta's done, drain, reserve cooking water, and keep shells warm. IMPORTANT!: Do not pour out the starchy water from the pasta. You will need some later!
Cook chopped onion in the same skillet (with any leftover sausage "grease") used to cook sausages. If there is no "grease" leftover, simply add just a tiny bit of oil. Continue to cook the onions on medium heat, for 1-2 minutes, stirring often. Add baby spinach (one handful at a time) to skillet. Continue to cook as spinach wilts down. Once spinach has cooked down, add more spinach, and continue until all spinach is in skillet. Season spinach with salt and pepper, to taste. Add minced garlic, and cook for 1-2 minutes, stirring often to prevent garlic from burning. It is done when all spinach has cooked down considerably.
Place chicken sausage slices back into skillet, and gently toss to mix with spinach. Add Parmesan cheese, and toss to combine. Add drained pasta to skillet. Pour in 1/4 cup of the reserved starchy water (from the pasta), and butter. Stirring often, continue to cook until the water has been absorbed into the pasta, butter has melted, and the dish is heated through.
Taste test pasta, and add additional salt and pepper, if necessary. Dish up portions onto serving plates, and sprinkle with additional grated Parmesan cheese, if desired! Enjoy!

Nutrition Facts

Chicken Sausage and Spinach Pasta

Amount Per Serving (1 g)

Calories 326 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Cholesterol 73mg24%

Sodium 1010mg44%

Potassium 196mg6%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 2g2%

Protein 20g40%

Vitamin A 2550IU51%

Vitamin C 8.7mg11%

Calcium 97mg10%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

13
Apr
2019

Sweet Chili Shrimp Pasta

categories: Asian, Main Dishes, Pasta, Seafood

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Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!

A couple months ago I made a meal (for my husband and I) with shrimp in an Asian inspired sauce, and it was served with zucchini noodles. It tasted wonderful, and my husband suggested it would be a great recipe to try with pasta (instead of zoodles)!

So… that’s how this recipe for sweet chili shrimp pasta came from THAT conversation! This is one VERY EASY recipe, and if you can multi-task, it can be ready in about 30 minutes or less!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Pasta

To save time, begin cooking the pasta, and then make the sauce and cook the shrimp (while pasta cooks). This multi-tasking will save you a lot of precious time in the kitchen! Cook the spaghetti noodles in boiling, salted water, according to the package instructions. Once done, drain the noodles.

Make the Sauce For The Sweet Chili Shrimp Pasta

While the pasta cooks, make the sauce, because it is ridiculously EASY to make. Place sweet chili sauce, low sodium soy sauce, and sesame oil in a small bowl, and whisk well, until fully combined. Once combined, measure out 1/2 cup of the sauce, and set it aside.

Place the peeled, deveined shrimp into a large mixing bowl, and pour the remaining sauce left in the bowl over them. Gently toss, to fully coat the shrimp with the sweet chili sauce.

Cook The Shrimp

Spray a large skillet with non-stick spray, and heat skillet on medium heat. Once the skillet is hot (but not smoking), add the shrimp to the skillet in a single layer. Cook the shrimp for about 2 minutes, then turn and cook the other side for 1-2 minutes. When done the shrimp will have turned pink and should be cooked through.

You can spoon some of the sauce in the skillet over the shrimp while they cook, if desired. Remove shrimp from skillet when done, and keep warm.

Once spaghetti noodles are finished cooking, drain them well and place in the skillet that you used to cook the shrimp. Add the 1/2 cup of reserved Asian sauce to the pasta, and toss, to fully combine.

Add the shrimp to the pasta, and toss gently, to combine the pasta, sauce and shrimp. Cook until the sweet chili shrimp pasta is heated through. This should only take a minute or two, and then the dish is done!

Serve The Sweet Chili Shrimp Pasta

When ready to serve, place half of the pasta onto a serving plate or into a bowl. Top with half of the shrimp, as well. Garnish the sweet chili shrimp pasta (if desired) with sesame seeds and thinly sliced green onions (white and green parts). Eat it while it’s hot, and ENJOY!

I really hope you enjoy this recipe for sweet chili shrimp pasta! There is a lot of flavor in the noodles and on the shrimp! Hope you have a wonderful day!

Looking For More SHRIMP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite shrimp recipes include:

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Recipe Source For The Sauce: https://iowagirleats.com/2017/06/14/sweet-chili-sesame-shrimp-and-zoodles/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sweet Chili Shrimp Pasta

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!

Category: Entree-Seafood

Cuisine: Asian

Keyword: sweet chili shrimp pasta

Servings: 2

Calories Per Serving: 489 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 ounces spaghetti pasta
7 Tablespoons sweet chili sauce (I used Mae Ploy brand)
1/4 cup low-sodium soy sauce (or Tamari)
1½ teaspoons sesame oil
1/2 pound large shrimp (peeled, deveined, patted dry)

For Garnish (optional)

1 stem green onion (scallion) , sliced thinly
1 teaspoon sesame seeds

US Customary - Metric

Instructions

To save time, begin cooking pasta, and then make sauce and cook shrimp (while pasta cooks). This multi-tasking will save you a lot of time in the kitchen! Cook pasta according to package instructions. Once done, drain the noodles.
While pasta cooks, make the sauce. Place sweet chili sauce, soy sauce, and sesame oil in a small bowl, and whisk well, until fully combined. Once combined, measure out 1/2 cup of the sauce, and set it aside.
Place shrimp into a large mixing bowl, and pour remaining sauce left in the bowl over them. Gently toss, to fully coat shrimp with the sauce. Spray a large skillet with non-stick spray, and heat skillet on medium. Once skillet is hot (but not smoking), add shrimp to the skillet in a single layer. Cook shrimp for 2 minutes, then turn and cook the other side for 1-2 minutes. When done shrimp will have turned pink and should be cooked through. You can spoon some of the sauce in the skillet over the shrimp while they cook, if desired. Remove shrimp from skillet when done, and keep warm.
Once pasta is done, place drained pasta into the skillet you used to cook shrimp. Add 1/2 cup reserved sauce to pasta, and toss, to combine. Add shrimp, and toss gently, to combine pasta, sauce and shrimp. Cook until dish is heated through (1-2 minutes).
To serve, divide hot pasta onto plates, and top with shrimp. Garnish (if desired) with sesame seeds and sliced green onions. Eat while hot... and ENJOY!

Nutrition Facts

Sweet Chili Shrimp Pasta

Amount Per Serving (1 (1/2 of total))

Calories 489 Calories from Fat 45

% Daily Value*

Fat 5g8%

Cholesterol 285mg95%

Sodium 2541mg110%

Potassium 274mg8%

Carbohydrates 74g25%

Fiber 2g8%

Sugar 30g33%

Protein 32g64%

Vitamin C 4.6mg6%

Calcium 182mg18%

Iron 3.8mg21%

* Percent Daily Values are based on a 2000 calorie diet.

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30
Nov
2018

Bacon Parmesan Spinach Gnocchi

categories: Italian, Main Dishes, Pasta, Pork

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Bacon Parmesan Spinach Gnocchi in a creamy Alfredo sauce, is a simple, delicious Italian comfort food dish that can be ready to eat in about 20 minutes!

Do you like gnocchi? We have really enjoyed trying this little “potato pasta” with several different recipes over the past couple of years. They are known primarily as Italian potato dumplings. Did you know the word “gnocchi” actually means “lumps” in Italian? Yep. There are numerous ways to use gnocchi. These little “lumps” of potatoes and flour can be baked, fried, boiled, etc., and taste amazing when paired with a variety of sauces!

A couple months ago I bought a package of gnocchi at the grocery store (usually found in the pasta aisle). I decided to create my own recipe for Bacon Parmesan Spinach Gnocchi, and used a sauce I’ve made a bazillion times to tie all the ingredients together!

The Bacon Parmesan Spinach Gnocchi ended up tasting wonderful. Creamy alfredo sauce was the perfect sauce to coat the pillowy soft gnocchi, bacon and fresh baby spinach leaves! The added bonus is that it was a very simple (and quick) dinner to make!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Bacon Parmesan Spinach Gnocchi

The first thing you need to do is to cook the bacon. If you cut the raw bacon into thin strips, it will cook a lot faster (thanks, kitchen scissors)! Cook the bacon in a skillet until it is fully cooked and crispy.

Remove the crisp bacon from the skillet; transfer to a paper towel to drain. Leave any bacon drippings in the skillet (there shouldn’t be too much!). This will help give flavor to the sauce!

Making The Sauce For Bacon Parmesan Spinach Gnocchi

Using the same skillet (undrained), add the butter and cook on medium low heat until melted. Once the butter has melted, add the heavy whipping cream and garlic powder. Stir well, to combine the ingredients. Add freshly grated Parmesan cheese to the sauce in the skillet. Whisk or stir the sauce until the ingredients are fully blended together.

Continue to cook the sauce on medium low heat, until the alfredo sauce has thickened slightly and is heated through. Be careful to not let the sauce come to a boil. Remove the pan from the heat once the sauce has thickened.

Cook the gnocchi in a large pot of boiling water according to the package instructions. Once the gnocchi is cooked, drain it well in a colander or strainer. Do not rinse the gnocchi.

Finish The Gnocchi For Serving

Place the drained, hot gnocchi back into the saucepan. Pour the alfredo sauce, fresh baby spinach leaves and crumbled bacon back into the pan.

Stir the ingredients well, to fully coat everything with the alfredo sauce. Turn the heat to low, and continue to heat the bacon parmesan spinach gnocchi until it’s heated through. It only takes a couple minutes to heat through, and the spinach will wilt down as it cooks.

Once the bacon parmesan spinach gnocchi is heated all the way through, it is ready to serve! Portion out the gnocchi to individual serving bowls or plates. Top each serving with additional grated Parmesan cheese, if desired. Serve the bacon parmesan spinach gnocchi while it is hot… and enjoy every bite!

We truly did love this Bacon Parmesan Spinach Gnocchi! The creamy flavorful gnocchi is Italian comfort food at it’s best! I sincerely hope you will give the recipe a try, because I think you’re gonna love it, too! Have a wonderful day.

Looking For More Recipes Using Gnocchi?

I have a few recipes using gnocchi on my blog that you might also enjoy! They include:

Interested In More Recipes?

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0 from 0 votes

Bacon Parmesan Spinach Gnocchi

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Bacon Parmesan Spinach Gnocchi in a creamy Alfredo sauce, is a simple, delicious Italian comfort food dish that can be ready to eat in about 20 minutes!

Category: Dinner

Cuisine: Italian

Keyword: bacon parmesan spinach gnocchi

Servings: 4

Calories Per Serving: 742 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 strips bacon , cooked until crispy
4 Tablespoons butter
1¼ cups heavy whipping cream
1¼ cups grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt , plus more to taste
17.5 ounces gnocchi
2 cups baby spinach leaves (fresh)
Parmesan cheese , optional for garnish

US Customary - Metric

Instructions

Cook bacon in skillet on medium heat until fully cooked/crispy. TIP: If you cut the raw bacon into thin strips before cooking, it will cook a LOT faster! Remove crisp bacon from skillet; transfer to a paper towel to drain, then crumble (if not already cut into small pieces).
Using the same skillet (undrained), add butter; cook on medium low heat until melted. Once the butter melts, add heavy whipping cream and garlic powder. Stir well, to combine. Add grated Parmesan cheese to the sauce in skillet. Whisk or stir sauce until the ingredients are fully blended together. Continue to cook sauce on medium low heat, until it has thickened slightly and is heated through. Be careful to not let the sauce come to a boil. Remove the pan from the heat once the sauce has thickened.
Cook the gnocchi in a large pot of boiling water according to package instructions. Once the gnocchi is cooked, drain it well in a colander or strainer. Do not rinse the gnocchi. Place the drained, hot gnocchi back into the saucepan.
Pour the alfredo sauce, fresh baby spinach leaves and crumbled bacon into the pan of gnocchi. Stir well, to fully coat everything with the sauce. Turn heat to low, and continue to heat gnocchi until heated through. It only takes a couple minutes to heat through; the spinach will wilt down as it cooks. Once gnocchi is heated all the way through, it is ready to serve! Transfer gnocchi into individual bowls or plates. Top each serving with more grated Parmesan cheese, if desired. Serve hot... and enjoy!

Nutrition Facts

Bacon Parmesan Spinach Gnocchi

Amount Per Serving (1 (1/4 of total))

Calories 742 Calories from Fat 477

% Daily Value*

Fat 53g82%

Saturated Fat 31g194%

Cholesterol 166mg55%

Sodium 1256mg55%

Potassium 200mg6%

Carbohydrates 48g16%

Fiber 3g13%

Protein 20g40%

Vitamin A 3120IU62%

Vitamin C 4.7mg6%

Calcium 438mg44%

Iron 5.1mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Jul
2018

Simple Chicken Sausage Pasta

categories: Chicken, Italian, Main Dishes, Pasta

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Simple chicken sausage pasta is an easy, quick and delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage, then served in this flavor-filled, simple dish!

We love pasta at our house… do you? Years ago, I started experimenting with simple pasta dishes that were not drenched in Italian tomato sauce or alfredo sauce, and came up with this EASY, yet great tasting chicken sausage pasta!

We love those traditional sauces I mentioned above, but I was trying to create SIMPLE and QUICK new pasta dishes without using heavy sauces! This one is our favorite!

I make this dish when I don’t want to mess with making a sauce, and just want something for dinner that is filling, tasty, and EASY to fix after a busy day. Sometimes we have it without meat of any kind added, but other times we add it in.

We had two leftover grilled chicken sausages in our refrigerator, so when my husband asked if we could have pasta for dinner, it was so easy to pull this meal together in a matter of minutes!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Simple Chicken Sausage Pasta

This recipe uses two links of Italian flavored chicken sausage, and gives it a little extra protein and flavor! Here’s how to make this chicken sausage pasta:

Two COOKED chicken sausages are sliced, then each slice is cut into quarters. If you want, you can pan cook the sausages while the pasta is cooking (to save time). Set aside the chicken sausages until ready to add to pasta.

Prepare pasta according to package instructions. My preferred pasta is fettucine noodles, but regular spaghetti noodles work just as well for this simple meal (I speak from experience!).

Once the pasta is done cooking, drain the noodles in a colander (but do not rinse), then put hot noodles immediately back into the pot you cooked them in (minus the water, of course).

Season The Cooked Pasta

Quickly stir in butter while the pasta is hot so it can melt. Add olive oil and Italian spices, and toss to coat the pasta with the ingredients. Tongs work wonderfully for this!

Taste test the pasta. If desired, add additional salt and pepper, to suit your very own taste buds.

Add warm chicken sausage to the pasta, and toss well, to combine. If necessary, turn heat on LOW while tossing pasta, just to keep pasta hot. Once mixed, divide pasta and sausage among serving bowls or plates.

Serve The Chicken Sausage Pasta

That’s it! See how simple it is to make this chicken sausage pasta? To serve, grate additional fresh Parmesan cheese over the top of the hot pasta.

Garnish the dish with some chopped flat leaf Italian parsley. I was able to use some parsley that is growing in our little garden- yay!).

You don’t have to have a thick sauce to serve up a flavor-filled pasta dish! This is one of our favorite ways to have pasta… and it takes hardly any time at all to whip this up for dinner!

If you enjoy pasta, you might also want to try Florentine Manicotti, Pasta Carbonara, or Chicken Broccoli Fettucine Alfredo. I heartily recommend any of those recipes. You can find other yummy pasta recipes in my Recipe Index shown at the top of each blog post.

Sure do hope you will give this simple chicken sausage pasta a try! It tastes wonderful using regular (pork) Italian sausages, too. Next time you grill, throw a couple sausages on, then save them in your refrigerator or freezer until you make this dish. It’s a great timesaver!

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0 from 0 votes

Simple Chicken Sausage Pasta

Prep Time

10 mins

Cook Time

11 mins

Total Time

21 mins

Simple chicken sausage pasta is an easy, delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage!

Category: Entree

Cuisine: Italian

Keyword: chicken sausage pasta

Servings: 4 servings

Calories Per Serving: 440 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 links Italian chicken sausage , cooked
8 ounces fettucine pasta (1/2 pound)
2 Tablespoons butter
2 Tablespoons extra virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/8 teaspoon dried oregano
1/4 cup Parmesan cheese , grated
1-2 pinches salt/pepper ,to taste
4 teaspoons Parmesan cheese , for garnish (optional)
2 Tablespoons Flat leaf Italian parsley (fresh) , for garnish (optional)

US Customary - Metric

Instructions

Slice two COOKED chicken sausages into 1/2 inch slices, then cut each slice into quarters. You can pan cook the sausages while the pasta is cooking (to save time). Set aside cooked chicken sausage pieces until ready to add to cooked pasta.
Prepare pasta according to package directions. When pasta is done, drain noodles in a colander (do not rinse), then put them back into pot you cooked them in (minus the water, of course).
Quickly stir in butter while the pasta is hot so it can melt. Add olive oil and Italian spices, and toss to coat the pasta with the butter, oil and spices. Taste test pasta. If desired, add additional salt and pepper, to suit your taste buds. Add chicken sausage to pasta and toss, to combine. If necessary, turn heat on LOW while tossing pasta, just to keep pasta hot.
To serve, divide pasta and sausage among serving bowls, grate additional fresh Parmesan cheese over the top of the hot pasta, then garnish with chopped flat leaf Italian parsley. Enjoy!

Recipe Notes

Caloric calculation does not include optional garnish of additional Parmesan cheese and parsley.

Nutrition Facts

Simple Chicken Sausage Pasta

Amount Per Serving (1 (1/4 of total))

Calories 440 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 7g44%

Cholesterol 96mg32%

Sodium 606mg26%

Potassium 138mg4%

Carbohydrates 42g14%

Fiber 1g4%

Sugar 1g1%

Protein 16g32%

Vitamin A 410IU8%

Vitamin C 0.6mg1%

Calcium 94mg9%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Apr
2018

Tortellini Marinara and Zucchini Bake

categories: Casseroles, Italian, Main Dishes, Meatless Meals, Pasta

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Enjoy Tortellini Marinara Zucchini Bake (Wt. Watchers), a meatless casserole, with cheese tortellini, sauce, zucchini, spinach, & mozzarella!

You’re gonna enjoy this Italian, layered, vegetarian baked casserole, with cheese tortellini, marinara sauce, zucchini, onions and baby spinach, topped with mozzarella cheese! It’s a flavorful, meatless (you won’t miss it), lightened up dinner, (under 400 calories), for the win!

I found this recipe last Fall on the Weight Watchers website, thought it sounded good, and decided to give it a try. I tweaked the recipe a bit, to serve 4 instead of 8, added a couple ingredients and changed the cooking method. The casserole is baked, but if you prefer, instructions for using a slow cooker (and frozen tortellini) are available below, in the printable recipe notes.

We enjoyed our meal very much (lots of Italian flavor in the marinara sauce, cheese tortellini, and yummy fresh veggies in this meal!), and wanted to share the recipe with you. Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook the Veggies

Diced fresh zucchini and chopped onions are cooked in olive oil on medium high heat for about 5 minutes (the veggies will be very lightly browned). Minced garlic is added to the skillet, stirred in, and cooked for another minute.

Add fresh baby spinach leaves, 1 cup of marinara sauce, and seasonings to the skillet. Stir well. The spinach can be added in small batches. It looks like a LOT of spinach going in the skillet, but it will definitely wilt down!

Cove the skillet and simmer the veggies for 2-3 minutes, until the spinach has fully wilted. At this point, you can add additional salt and pepper, if you wish, to suit your taste.

Assemble The Tortellini Marinara Zucchini Bake

I use a 2 quart casserole dish for the casserole (for 4 servings). To assemble this meal, build it in layers. Spoon 1/2 cup of marinara sauce over bottom of dish. Add HALF of the cooked cheese tortellini to cover the sauce (photo shows only half of the sauce covered). Top the tortellini with HALF of the veggie mixture.

Add the rest of the tortellini to top of the veggies. Top with the rest of the veggie mixture. For the final layer, pour 1/2 cup of reserved marinara sauce over top of veggies, then sprinkle with grated mozzarella and Parmesan cheese.

Bake The Casserole

Cover the dish loosely with aluminum foil (try not to let the foil touch the top of the cheese, if possible). Bake in a 350 degree oven for 20 minutes, then remove foil and bake for 10 more minutes, or until cheese is melted and bubbly.

Remove casserole from oven. Here’s what the casserole looked like when ready to serve. Looks pretty good, huh? Smells good, too!

Time To EAT!

All that’s left to do is grab a big spoon or spatula, and serve this delicious pasta dish up, while hot!

Hope you will consider trying this tasty, filling Italian pasta and vegetable dish (don’t think you’ll even miss not having meat in it). Have a wonderful day. Thank you for stopping by, and I hope you will come back soon.

Looking For More TORTELLINI Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have some delicious pasta recipes there, including these using tortellini:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Adapted From: https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:59ce95dd03c03049fd3f55db

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Tortellini Marinara and Zucchini Bake

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Enjoy this Weight Watchers Italian (vegetarian) casserole, with cheese tortellini, marinara sauce, zucchini, and baby spinach, topped with mozzarella cheese!

Category: Dinner

Cuisine: Italian

Keyword: tortellini

Servings: 4 servings

Calories Per Serving: 385 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon olive oil (extra virgin)
3 zucchini (uncooked, small)
1/2 onion (chopped)
1½ teaspoons minced garlic
2 cups marinara sauce , divided (store bought)
4 cups fresh baby spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
3 cups cheese tortellini (without sauce-cooked and drained)
1/2 cup part-skim mozzarella cheese , shredded
1/4 cup Parmesan cheese (+ additional for garnish, if desired)

US Customary - Metric

Instructions

Cook tortellini according to package instructions. Once cooked, drain and rinse with cold water. Set aside. TIP: I found it easy (and a timesaver) to cook the tortellini at the same time the zucchini/sauce mixture was cooking.
Heat olive oil in large skillet on medium high heat. Add diced zucchini and chopped onions, stir often, and cook on medium high heat for about 5 minutes (the veggies will be very lightly browned). Add the minced garlic to the skillet, stir to combine, and cook for another minute (be careful to stir and not let the garlic burn, or it will taste bitter).
Add baby spinach leaves, 1 cup (reserve the rest) of marinara sauce, red pepper flakes, salt and pepper to the skillet. Stir well, to combine. TIP: The spinach can be added in small batches... it looks like a LOT of spinach going in the skillet, but it will definitely wilt down! Once it has wilted, add more to skillet. Once all spinach has been added, cover the skillet, and simmer on low heat for 2-3 minutes, until the spinach has fully wilted. At this point, additional salt and pepper can be added, to suit your taste.
Layer the casserole this way: Spoon 1/2 cup of the reserved marinara sauce over bottom of dish. Add HALF of the cooked/drained tortellini on top of the sauce. Cover the tortellini with HALF of the veggie/sauce mixture. Cover that with the rest of the tortellini. Cover that with the rest of the veggie mixture. Pour remaining 1/2 cup of marinara sauce over top of veggies, then sprinkle with grated mozzarella and Parmesan cheese.
Cover the dish loosely with aluminum foil (try not to let the foil touch the top of the cheese, if possible). Bake in a 350 degree oven for 20 minutes, then remove foil and bake for 10 more minutes, or until cheese is melted and bubbly. Remove casserole from oven. Serve, and enjoy!

Recipe Notes

TIP: If desired, recipe can be made using FROZEN tortellini (packaged without sauce) in a SLOW COOKER, following same process as detailed above (except for pre-cooking the tortellini). Tortellini can be layered in while still frozen. Casserole should be cooked on LOW (covered) until tortellini are tender and fully heated through, (approximately 5 hours). I have not personally tried this, but Weight Watchers recipe utilized this cooking method.

Nutrition Facts

Tortellini Marinara and Zucchini Bake

Amount Per Serving (1 serving (1½ cups))

Calories 385 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Cholesterol 43mg14%

Sodium 1357mg59%

Potassium 988mg28%

Carbohydrates 49g16%

Fiber 7g29%

Sugar 12g13%

Protein 22g44%

Vitamin A 3790IU76%

Vitamin C 44.7mg54%

Calcium 368mg37%

Iron 4.7mg26%

* Percent Daily Values are based on a 2000 calorie diet.

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21
Dec
2017

Mexican Stuffed Pasta Shells

categories: Beef, Main Dishes, Mexican / Southwestern, Pasta

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Mexican Stuffed Pasta Shells, with seasoned beef, cheese and onion, are baked and topped with cheese, cilantro, tomatoes, and sour cream!
Mexican Stuffed Pasta Shells are a delicious twist on traditional stuffed pasta. Ground beef, cheese and onion filled pasta shells are baked in enchilada sauce, then topped with cheese, cilantro, tomatoes, and garnished with a dollop of sour cream, for a flavor-filled dinner!

Last Spring I made Chicken and Broccoli Alfredo Stuffed Shells and we really enjoyed them. Now fast forward to about 4 months later when I started thinking about how much my husband and I absolutely LOVE Mexican food. A light bulb went off in my head and I decided to experiment and make more stuffed shells, but this time create a recipe with a Mexican twist! We really enjoyed them, so am sharing the details on the ol’ blog today.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How Do You Make Mexican Stuffed Pasta Shells?

These Mexican stuffed pasta shells are really easy to prepare. Start by cooking 1 pound of ground beef with sliced green onions in large skillet on medium heat. Once the meat is cooked, drain grease from pan (discard grease). Add one taco seasoning packet and cook according to seasoning package instructions.

When the meat has been cooked and seasoned, transfer it to a large mixing bowl and let it cool for 4-5 minutes. Add 3 Tablespoons of enchilada sauce, grated cheddar and jack cheeses; and stir to combine. Set aside.

Cook The Pasta Shells

In a large pot of boiling salted water, cook the jumbo pasta shells according to package directions. When the pasta shells are finished cooking, drain them well. Place the drained shells in a single layer on wax paper or parchment paper.

Prepare The Filled Mexican Stuffed Pasta Shells For Baking

Place several heaping spoonfuls of enchilada sauce on the bottom of a baking dish (enough to just barely cover the bottom of dish). Fill the cooked pasta shells with the ground beef mixture, then place them into a baking dish in a single layer.

Once all shells are filled and in the baking dish, spoon the rest of the enchilada sauce over the shells to cover. Sprinkle with the remaining half of the cheddar and jack cheeses.

Bake The Mexican Stuffed Pasta Shells

Cover dish with aluminum foil and bake in preheated 350 degree oven for 25-30 minutes total. Remove the foil for the last 10 minutes of baking. Sauce and cheese should be bubbly when done. Remove dish from oven.

Garnish And Serve The Stuffed Shells!

To serve, top with additional cheese, tomato, cilantro and green onions, for a great splash of color (and added flavor)! This dish will not only taste good… it will look good, too!

Place 2-3 shells onto each individual serving plate, and top each shell with a small dollop of sour cream. Serve… and enjoy!

Hope you will consider making these flavor-filled Mexican stuffed pasta shells for an upcoming meal. I served them with a simple mixed green salad on the side, and they were quite filling. Have a great day!

Looking For More Mexican-Inspired Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of delicious, Mexican-inspired recipes you might want to check out, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

0 from 0 votes

Mexican Stuffed Pasta Shells

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Mexican Stuffed Pasta Shells, with seasoned beef, cheese and onion, are baked and topped with cheese, cilantro, tomatoes, and sour cream!

Category: Entree

Cuisine: Mexican

Keyword: Mexican stuffed pasta shells

Servings: 6 servings (3 shells per serving)

Calories Per Serving: 445 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground beef
2 green onions (sliced, use green stalk and white bulb)
1 envelope taco seasoning
3 Tablespoons chopped cilantro
1/2 cup grated cheddar cheese , DIVIDED
1/2 cup grated jack cheese , DIVIDED
1 can (19 ounces) red enchilada sauce
Approx. 1/2 box jumbo pasta shells (I used 18 shells)

For Garnish (use as little or as much as you desire)

Chopped tomato, green onion, cilantro, grated cheddar, and sour cream

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Place several large spoonfuls of enchilada sauce on the bottom of a baking dish (enough to just cover the bottom). Set aside.
Cook ground beef with chopped green onions in large skillet on medium heat. When meat is cooked, drain and discard grease. Add taco seasoning packet and cook according to seasoning package instructions. Once meat has finished cooking, transfer it to a bowl, and let cool down for 4-5 minutes. Discard grease from pan. Add 3 Tablespoons enchilada sauce and HALF of the grated cheddar and jack cheeses to the meat; stir to combine. Set aside.
In a large pot of boiling salted water, cook jumbo pasta shells according to package directions. When pasta is done cooking, drain, then place shells in a single layer on wax paper or parchment paper. Fill cooked pasta shells with the ground beef mixture, then place into baking dish (on top of sauce) in a single layer.
Once all shells are filled and in baking dish, spoon the rest of the enchilada sauce over shells to cover. Sprinkle with the remaining half of the cheddar and jack cheeses.
Cover dish with aluminum foil and bake in preheated 350 degree oven for 25-30 minutes total. Remove foil for the last 10 minutes of baking. Sauce and cheese should be bubbly when done. Remove dish from oven.
To serve, garnish with additional cheese, chopped tomato, chopped cilantro, and green onions, for a great splash of color and flavor! Place 2-3 shells onto each person's plate; top each shell with a small dollop of sour cream. Serve and enjoy!

Nutrition Facts

Mexican Stuffed Pasta Shells

Amount Per Serving (1 serving)

Calories 445

* Percent Daily Values are based on a 2000 calorie diet.

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15
Dec
2017

Easy Stovetop Macaroni and Cheese

categories: Lunch - Quick and Easy, Main Dishes, Meatless Meals, Pasta

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Easy Stovetop Macaroni and cheese is a creamy, delicious, family-friendly comfort food – quick and easy to make in 15 minutes!

A friend of ours had surgery recently and I was grateful for the opportunity to take her family dinner once she returned home from the hospital. My husband grilled some chicken and one of the side dishes I made was this easy macaroni and cheese. I really hoped her two children would enjoy this creamy, cheesy side dish!

A second batch was made for my husband and I because it tasted so GOOD (Yep… I sampled it when I made it for my friends… quality-control)! The recipe is incredibly simple to make, and if you enjoy satisfying comfort foods, you’ll enjoy this mac and cheese.

My theory is that you can never go wrong with a basic cheese sauce and pasta! Creamy, cheesy, satisfying and delicious are words used to describe this family-friendly recipe for macaroni and cheese! Here’s how easy it is to make this simple dish!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Easy Stovetop Macaroni and Cheese

Cook elbow macaroni (or other small shaped pasta) according to package directions. While pasta is cooking, in a separate sauce pan, melt butter and stir in flour, salt, onion and garlic powders until well blended.

Add milk to pan. Cook on medium-high heat, stirring (or whisking) often, until the mixture comes to a boil. Turn heat down to low, and continue to simmer (stirring often), until the sauce has thickened. This should take about 2 minutes.

Once sauce has thickened, remove pan from heat. Immediately stir in the grated cheddar cheese and a couple dashes of hot pepper sauce (or more if you like the heat). Stir until cheese has completely melted.

When the pasta has finished cooking, drain, then immediately place hot pasta back into the pan you used to cook it.

Time to Add the Sauce

Pour hot, thickened cheese sauce over the hot drained pasta, and stir well to combine.

Taste test…add additional salt (and pepper), if desired. I added an extra handful of cheddar cheese at this point, as well (but that is completely optional… we are big cheese lovers!). Stir well to make sure the easy stovetop macaroni and cheese is fully coated with the yummy sauce.

That’s all there is to it! Serve the macaroni and cheese while it is hot… and enjoy a bowl of this creamy, satisfying comfort food! If you like mac and cheese, perhaps you would also be interested in a Pasta, Ham and Gruyere Cheese Casserole (baked), or a Cheesy Ham, Spinach and Macaroni Bake.

NOTE: The leftovers are really good, too. Store in an air-tight container in refrigerator. Before you reheat, you might need to add a tiny bit of milk and stir, to “re-vitalize” it!

I hope you can see how EASY it is to make this side dish OR main dish in no time at all! If you cook the pasta at the same time you’re making the sauce, the whole “cheesy” meal can be ready in about 15 minutes… perfect for a main course, a side dish, or a quick lunch!

I hope you will consider giving this recipe a try! Be sure to check out ALL my recipes in the Recipe Index, which is located at the top of the page. Have a great day.

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0 from 0 votes

Easy Stovetop Macaroni and Cheese

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Easy Stovetop Macaroni and cheese is a creamy, delicious, family-friendly comfort food - quick and easy to make in 15 minutes!

Category: Entree

Cuisine: American

Keyword: macaroni and cheese

Servings: 6 small servings

Calories Per Serving: 449 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups uncooked elbow macaroni
1 Tablespoon butter
1/4 cup all purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 cups low-fat milk
1½ cups shredded sharp cheddar cheese
couple dashes of hot pepper sauce (approx 1/8 teaspoon)

US Customary - Metric

Instructions

Cook elbow macaroni (or other small shaped pasta) according to package directions.
While pasta is cooking, in a separate sauce pan, melt butter; stir in flour, salt, onion and garlic powders until well blended. Add milk to pan. Cook on medium-high heat, stirring (or whisking) often, until mixture comes to a boil. Turn heat down to low; continue to simmer (stirring often), until sauce has thickened. This should take about 2 minutes. Once sauce has thickened, remove pan from heat. Immediately stir in grated cheese and a couple dashes of hot pepper sauce (or more if you like the heat). Stir until cheese has completely melted.
When pasta has finished cooking, drain, then immediately place pasta back into the pan you used to cook it. Pour the hot, thickened cheese sauce over the hot drained pasta, and stir well to combine. Taste test...add additional salt, if desired. I added an extra handful of cheddar cheese at this point, as well (but that is optional. Stir well to make sure pasta is fully coated with cheese sauce. Serve the macaroni and cheese while it's hot... and enjoy!

Recipe Notes

Serving size is about a cup. If you wish to make this dish lower in calories, consider substituting fat-free skim milk and low-fat cheddar cheese for the ingredients listed.

Nutrition Facts

Easy Stovetop Macaroni and Cheese

Amount Per Serving (1 serving)

Calories 449 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 40mg13%

Sodium 524mg23%

Potassium 293mg8%

Carbohydrates 60g20%

Fiber 2g8%

Sugar 6g7%

Protein 19g38%

Vitamin A 420IU8%

Vitamin C 0.2mg0%

Calcium 313mg31%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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