Michael Symon's Angel Hair With Tomatoes and Garlic

So this was so satisfying, even though it wasn't the most amazing thing ever, it just really hit the spot for us.  My Noah bought me Michael Symon's 5 in 5 cookbook for my birthday, and this is the first recipe we tried.  Although this does take longer than five minutes, it isn't that much more than that, and this is great to have on a busy night.  I added some chicken cooked in pesto to the top, because we can't have meatless meals around here :).  Each serving was 565, and we all gave this a 9.  Here's what to do:

1 bottle pesto
1-2 lbs chicken breasts

1 lb angel hair pasta
3 T olive oil
3 garlic cloves, sliced
28 oz canned crushed tomatoes
1 t red pepper flakes (can use as much as 1 T)
1 T unsalted butter
1/4 c flat leaf parsley, chopped
1/2 c Parmesan cheese

Preheat the oven to 350.  Cover the chicken with pesto, then cook in the oven for around an hour, depending on the amount of chicken.
About 15 minutes before chicken is done, boil some water, salt it well and cook the pasta to al dente. While this is boiling, heat the olive oil, garlic, and a pinch of salt over low heat.  Add in the tomatoes and red pepper flakes, increase the heat to medium-high, and cook for two minutes.  Add the pasta to the pan, stirring the noodles into the sauce, and add some pasta water if necessary.  Remove from the heat, add in the butter, parsley, and cheese, and serve with the chicken.

Cheese Filled Jumbo Shells

1 pkg. 12 oz Jumbo Shells, uncooked             1 T chopped fresh parsley

4 cups (2 lbs) ricotta cheese                            ¾ t dried oregano leaves

2 cups (8 oz) shredded mozzarella cheese      ½ t salt

3/c grated Parmesan cheese                            ¼ t black pepper

2 eggs                                                              3 cups (about 26 oz jar) spaghetti sauce

Mix the cheeses together with the eggs, parsley, oregano, salt and pepper.  Stuff the shells, then cover with spaghetti sauce.  Cook in the oven for at least 40 minutes at 350, until the shells are cooked through. 

I didn't try this, my mother made this while I was in the hospital, but I heard the kids really liked it.  I am also guessing on cooking time, etc, because I wasn't given the full recipe.  Hopefully it will turn out well :)

365 Days of Slow Cooking's Yummy Ravioli

We had Yummy Ravioli from 365 Days of Slow Cooking cookbook.  This was an easy crockpot recipe, that my family of course loved.  Aaron and I gave it an 8, and the boys gave it a perfect 10.  The calories per serving, and we had 6 servings, were 513.  This is how I made it.

1/2 lb hamburger
1/2 medium onion
2 garlic cloves, minced
Italian seasonings, to taste
salt and pepper, to taste
3 c marinara sauce
1/2 c beef broth
20 oz cheese filled ravioli
8 oz mozzarella cheese, sliced
1/2 c parmesan cheese, grated

Cook meat, seasonings, onion and garlic together in a skillet.  Drain off grease, then add in the marinara sauce, beef broth, and a little water.  Simmer for 3-5 minutes.
Pour one third of the sauce in the slow cooker, then add in half of the ravioli, top with half of the cheeses, then repeat process, ending with the last 1/3 of the sauce.  cook on low for 5-6 hours (mine should've cooked less time), and serve.

Cheesy Tortellini

 We had this great dinner from Giada de Laurentiis's Everyday Pasta cookbook.  This Cheesy Baked Tortellini was delicious, fast, and super easy.  The boys and Aaron gave it a 9, and I gave it an 8.  I'll have to update the calories later, I'm running behind on everything this week ;).  So to update, the calories per serving, and we made 10 servings, were 411.  Anyway, make this, you won't be sorry!

 

Cheesy Baked Tortellini

Olive Oil (I didn't use this, I just sprayed the pan)

2 c Marinara sauce

1/3 c mascarpone cheese ( I used ricotta and I used more than 1/3 c)

¼ c chopped parsley

2 t chopped thyme

1 lb cheese tortellini

2 oz thinly sliced smoked mozzarella

¼ c parmesan cheese

Preheat the oven to 350.  Lightly oil an 8x8 baking dish.

Whisk the marinara sauce, mascarpone cheese, parsley, and thyme in a large bowl to blend.  Cook the tortellini in a large pot of boiling, salted water until just tender, about 2 minutes.  Drain.  Add the tortellini to the sauce and toss to coat.

Transfer the tortellini mixture to the prepared baking dish or dishes.  Top with the smoked mozzarella cheese and the Parmesan.  Cover the dish with foil and bake for 20 minutes, then remove the foil and bake uncovered until the sauce bubbles and the cheeses on top melt, about 10 minutes longer.

Penne with Sausage, Peppers and Onions

We made this dish the other night, because Aaron's favorite dish at Olive Garden is Sausage and Peppers Rustica, and this is very similar to that, so I thought he would enjoy it.  And he did.  I used turkey sausage like the recipe said, so for 10 servings, each serving was only 291 calories without the Parmesan cheese on top.  This came together quickly, and we all enjoyed it, all of us gave it an 8.  I found the recipe in Giada de Laurentiis's Everyday Pasta cookbook.

 

 

 

Rigatoni with Sausage, Peppers, and Onions

¼ c extra-virgin olive oil

1 lb sweet Italian turkey sausages

2 red bell peppers, cored, seeded and sliced

2 yellow onions, sliced

1 t salt

1 t pepper

4 garlic cloves, chopped

½ t dried oregano

½ c chopped fresh basil

2 T tomato paste

1 c Marsala wine

1 14.5 oz can diced tomatoes, with juice

¼ t crushed red pepper flakes, optional

1 lb rigatoni pasta

Heat the oil in a large, heavy skillet over medium heat.  Add the sausages and cook until brown on all sides, 7-10 minutes.  Remove the sausages from the pan.

Keeping the pan over medium heat, add the bell peppers, onions, salt and pepper and cook until golden, 5 minutes.  Add the garlic, oregano, and basil and cook for 2 minutes.  Add the tomato paste and stir until incorporated, then add the wine, tomatoes with their juice, and red pepper flakes, if using.  Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits.  Bring to a simmer.  Cut the sausages into 4 to 6 pieces each.  Return the sausages to the pan.  Simmer uncovered until the sauce has thickened, about 20 minutes.

While the sauce simmers, bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.  Drain the pasta and add to the thickened sauce; toss to combine.  Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

Crockpot Sausage Ragout and Green Beans

Tonight we had Crock Pot Sausage Ragout and Carmelized Green Beans.  This dinner was delicious!  I used a recipe from the Italian Crockpot Cookbook mentioned a few posts ago, and basically made it my own.  We loved it, and we really liked the green beans too.  They both received 9's from us.  The green beans were 114 calories/4 oz of green beans, because I left out the bacon grease and the olive oil,  and the Ragout with pasta was 270 calories for 3/4 cup.  Here is the recipe for the ragout:
Sausage Ragout
1 lb mild Italian Sausage
1 14.5 oz can diced tomatoes
3-4 cloves garlic, minced
1/2 onion, diced
14 oz left over marinara sauce
Seasoned Salt
Crushed Red Pepper
Any other seasonings
1/2 c cream
Crumble the sausage and add to crock pot along with all the other ingredients except the cream.  Cook on high for 3 hours, then low for 1 1/2 hours.  Add the cream, stir well, then cook on low for 1 more hour.  Serve.

We served ours with whole wheat penne, and I didn't brown the meat or soften the garlic and onions first, just dumped it all in the crockpot.  Everything cooked up so well.  Tomorrow we're trying Pioneer Woman's Honey Plum Soy Chicken.