Pepperoni Pizza Casserole

June is a very busy month for us. Both Mark and I are June babies, we’ve got a vacation scheduled and two of our good friends are due at the end of the month! I promised myself last month that I’d get ahead and put together some freezer meals to break out on crazy nights. And, I failed.

I’m really going to try to have at least one freezer-friendly meal on our weekly menu for the next couple weeks so when we get back from vacation I’m not totally swamped with cooking. This was last week’s meal and it turned out beautifully – although, it’s really hard to go wrong with a pizza/pasta combo!

Pepperoni and olives are my favorite, so I didn’t bother to play with other ingredients here but now I’m wondering how ham and pineapple would be. I love Hawaiian pizza – do you think it would work in casserole form?!

PepperoniPizzaCasserole

 

Pepperoni Pizza Casserole
(from Closet Cooking)
Serves 6

12 oz. whole wheat penne
1/2 lb. sweet Italian sausage, casings removed
3 c. marinara sauce
1/2 c. sliced black olives
4 oz. pepperoni
8 oz. ricotta
2 c. mozzarella, shredded
1/2 c. parmigiano reggiano, grated

 

Cook the pasta as directed on package, stopping a minute or two before fully done. Preheat the oven to 350F degrees.

In a large skillet, cook the sausage over medium heat until no longer pink. Add the sauce, 3/4 of the olives and 3/4 of the pepperoni to the pan and stir to combine. Set aside.

In a medium bowl, mix together the ricotta, mozzarella and parmesan. Set aside.

Spray a large baking dish with non-stick spray and then place half of the pasta in the bottom. Top with half of the sauce and then half of the cheese mixture. Repeat each layer, and then arrange the remaining olives and pepperoni on the top.

Cover with foil and bake for 20-30 minutes, until bubbly. Remove the foil and bake an additional 10 minute, until the cheese has melted.

Advertisements

Pasta with Chicken Sausage and Broccoli

This time of year always seems endlessly dreary. It’s cold, but we’re not getting snow. The days are depressingly short and I still seem to have a holiday hangover. By the time I get home from work, I just don’t feel like cooking so I’ve been relying on old favorites like homemade pizza and ham and cheese waffles.

In an effort to jumpstart more cooking, we took a trip to Whole Foods to do some impulse shopping, We ended up getting some basil and garlic chicken sausage which was perfect for this dish. Despite being really simple, it was incredibly flavorful.

PastaChickenSausage

Pasta with Chicken Sausage and Broccoli
(adapted from Real Simple)
Serves 4

12 oz.  penne (about 4 1/2 cups)
1 T. olive oil
1 onion, sliced
6 oz. chicken sausage, casing removed
1 small head broccoli, cut into florets and stems sliced
1/4 c. grated Parmesan (1 ounce)

Begin cooking the pasta according to the package directions. Five minutes before the pasta is finished, add the broccoli florets and stems to the boiling water. When pasta is done cooking, drain, reserving some pasta water and set aside.

Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering. Add onion to the pan and cook, stirring often, for 3 minutes. Add the sausage to the pan. Break up and cook, stirring, until browned and cooked through.

Toss the pasta with the sausage mixture, including a little of the pasta water, and the Parmesan.

Hibachi Style Noodles

I recently had my first Hibachi restaurant experience. I had no idea what I was missing. I loved everything about it – but I especially loved the noodles. They were sweet and spicy and I devoured my whole portion entirely way too fast.

I dreamed about them for a few weeks (hubby vetoed going back to the restaurant so soon) before googling to see if I could find a recipe to make them at home. When I ran across this one, I couldn’t believe how easy it was. Seriously, if you can boil water, you can handle making these. They’re also rediculously quick – mine took about 10 minutes start to finish.

We served these as a side with grilled steak and veggies. They also reheated well for lunch the next day.

Hibachi Style Noodles
(from Best of the Veg*)
Serves 4 as a side

1 package fresh, Chinese-style noodles
1 T. oyster sauce
2 T. soy sauce
8 T. sugar
2 T. honey
2 T. sesame oil
1 t. chili garlic

Cook the noodles according to package directions.

Whisk together the rest of the ingredients in a small bowl to make the sauce. Set aside.

Heat a wok or large skillet over medium/high heat. Add half of the sauce, then the noodles, followed by the remaining noodles. Toss for 2 minutes, then transfer to a serving bowl.

*Note: I’m not linking the blog here like I usually do because the last two times I visited the site, my antivirus flagged it as a site that was distributing viruses. If you’re interested in visiting the site anyway, you can find it by googling the name.

Homemade Manicotti

One thing I love about doing recipe swaps is that I often end up with recipes I wouldn’t have picked out on my own. I’ve had homemade pasta on my to-make list for a while, but I’ve been treating it as something of a pipe dream – something I’d get to on some lazy Saturday when we’re snowed in and I happened to have all the ingredients on hand.

Instead of getting the perfect storm, I got a recipe that involved homemade pasta for this round of the recipe swap – vegetarian recipes. I’ll fully admit I was nervous about this – not only was it way out of my comfort zone, it was something I’d have to pull off on a weeknight after work because of our schedule. Eeek!

All of my worrying was for naught, though – these were incredibly easy, even for a weeknight. It took a few tries to get the noodles the right thickness, but once I got the hang of it the process moved along quickly.

If you have “make homemade pasta” on your cooking bucket list, this is a great recipe to start with!

Homemade Manicotti
(from Simple Gormet Cooking with Dawn)
Serves 6-8

For the noodles:
1 1/2 c. all-purpose flour
1 c. milk
3 eggs
Dash of kosher salt

For the filling:
1 1/2 lbs. ricotta cheese
1/4 c. freshly grated parmesan cheese (plus additional for topping)
1 egg
1 T. minced fresh parsley
2 c. spinach leaves (optional)
1 jar pasta sauce

Preheat oven to 350F degrees.

Whisk flour, milk, 3 eggs, and salt in a bowl until smooth.  Pour about 2-3 tablespoons into a hot greased frying pan and spread to a 5 inch circle or smaller.  Cook over medium heat until set-do not brown.  The top will be slightly doughy.  Repeat with remaining batter, making about 18 crepes.  Stack crepes between wax paper and set aside.

Pour half of the sauce into an ungreased baking dish and set aside.

Saute the spinach with a dash of salt in an ungreased saute pan until wilted, stirring occasionally, about 8 minutes. Remove from heat.

For the filling, combine the cheeses, egg, parsley, and spinach.  Spoon about 3-4 tablespoons into each crepe.  Roll or fold up and place the crepes over the sauce.  Pour remaining sauce over the top.

Cover and bake for 20 minutes.  Uncover and bake for an additional 20 minutes.  Sprinkle with additional parmesan cheese and serve.

Lazy Lasagna Bake

The summer before my junior year of college, I moved into an apartment with two fabulous girls – Jackie and Isabel. We were all out on our own for the first time and, as you’d expect, we really weren’t the best cooks. They are also Filipino, so a lot of their normal was downright foreign to me. I remember cleaning out the fridge one day and finding a cake that was bright purple – and quickly pitching it, wondering how long it had managed to sit there to turn that color. When Isabel went looking for it later that night, I told her what an awful color it had turned. She stared at me dumbfounded before telling me it was from a Filipino bakery and was supposed to be that color… oops!

One day that first summer, I came home to dinner – Jackie had made lasagna. Except, instead of lasagna noodles she’d used elbow macaroni and her version of “layer the noodles, meat and cheese” was all the noodles, all the meat, all the cheese. It was our first home-cooked meal in a while and we devoured it, but I remember being really amused at her interpretation of the recipe.

So, I had to laugh when I got my latest swap recipe for a Ground Beef Ricotta Bake from Cooking for Fun. I imagine that Jackie really had a recipe like this and didn’t botch it as badly as I was imagining. I’m so sorry for doubting you, Roomie!

I made a few adjustments to make this more lasagna-like: I used broken lasagna noodles and swapped the tomato and ketchup for canned tomatos and pasta sauce. It’s got all of the flavor of lasagna without the tedious step of layering things properly – aka, Lazy Lasagna.

Lazy Lasagna Bake
(adapted from Cooking for Fun)
Serves 6

8 oz. Lasagna noodles, broken into pieces
1/2 lb. lean ground beef
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 T. basil
1 T. oregano
1 (14oz.) can diced tomatoes
3/4 c. ricotta cheese
3/4 c. pasta sauce
1/4 c. parmesan cheese
1/2 c. mozarella cheese

Preheat oven to 350F degrees. Spray an 8×8″ baking pan with non-stick spray and set aside.

Cook lasagna according to package directions. Drain and set aside.

Meanwhile, brown ground beef and drain any excess fat. Add garlic and onion to skillet and cook until onions are transluent and soft. Stir in basil, oregano and tomatoes and heat through. Mix in ricotta cheese. Remove from heat.

Add the cooked lasagna pieces and pasta sauce to the pan. Toss until everything is well combined.

Spread in prepared baking pan and top with parmesan and mozzarella. Bake for 20 minutes or until the cheese is melted and the sauce is bubbly.

White Cheddar Chicken Pasta

Today is a two-post day! I wanted to share a meatless Friday recipe, as promised, for Lent but it’s also recipe swap day.

The most recent recipe swap was a little different – rather than getting assigned a certain recipe, we were each given a blog and could pick anything we wanted from it. My assigned blog was Sarah’s A Taste of Home Cooking who hosts these recipe swaps. Sarah’s style is very much homey comfort food – right up our ally!

There are so many great recipes on her blog that I had trouble picking – so I delegated the decision to my husband.  He picked this pasta dish and I made it on a rainy evening -super warm and satisfying.

If you’re interested in more recipes like this or want to see more recipes from this swap, be sure to check out A Taste of Home Cooking.

White Cheddar Chicken Pasta
(from A Taste of Home Cooking)
Serves 3-4

1/2 lb. chicken breast, trimmed and cut into bite-sized pieces
1/2 t. dry mustard
1/2 t. dried thyme
1/4 t. salt
1/4 t. pepper
1 T. olive oil

1/2 lb. pasta
1 tablespoons butter
1 1/2 t. olive oil 
1 clove garlic, minced
1/2  small onion, finely diced
1 T. flour
1 oz. dry white wine
2 t. Dijon mustard
1 c. milk
1 c. chicken stock 
4 oz. sharp white cheddar cheese, grated
1/2 t. dried thyme
1/2 t. dried oregano

Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

Cook pasta according to package directions, drain and set aside.

Meanwhile, melt butter and oil in the now-empty skillet you used to cook the chicken. Add garlic and onions and cook until the onions are soft, about 5 minutes. Add the flour and whisk to combine. Add wine and Dijon mustard. Cook about 5 minutes, then reduce heat to low and slowly add milk and chicken stock, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese, thyme and oregano and stir to melt cheese. Add chicken and pasta and toss to incorporate sauce. Top with Parmesan cheese and serve.

Spaghetti with Tomatoes, Olives and Feta

Pasta tossed with olive oil and garlic is a staple in our dinner rotation. Often, we end up throwing in whatever veggies and leftover meat are in the fridge. Our version is rarely as put-together as this one, which made it seem extra special.

This was also ridiculously easy to make. If you can boil water, you can pull this off. Honest. And because it’s so quick, it makes a great weeknight meal.

Spaghetti with Tomatoes, Olives and Feta
(from Food and Wine)
Serves 4

1 1/2 lbs. tomatoes, seeded and cut into 1/2-inch pieces
1/2 c. Kalamata or other black olives, pitted
1/4 lb. feta cheese, crumbled
3 T. drained capers
3 T. chopped flat-leaf parsley
1/4 t. salt
1/4 t. fresh-ground black pepper
3/4 lb. spaghetti
6 T. olive oil
3 cloves garlic, minced

In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.

Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

Linguini With Tex-Mex Pepper Cream Sauce

Today is Ash Wednesday – the beginning of Lent. Part of Lenten obligations is to abstain from meat on Fridays (and today). The typical staples for these days are pasta with red sauce and cheese pizza. Sufficient, but it can get boring. Last year, I marked Lent by featuring a different, meatless dinner recipe ever Friday – I’m going to do the same this year.

We rarely do pasta with non-Italian sauces, so this was a nice change of pace. It has a nice little kick from the chopped green chilis, but the sour cream keeps it from being over-powering. This would also be great with chicken.

 

Linguini With Tex-Mex Pepper Cream Sauce
(from The Cooking Photographer)
 Serves 6

2 T. olive oil
1 large onion, diced
1 red bell pepper, diced
1 t. salt
3 cloves garlic, minced
1 c. sour cream
1/4 c. cilantro, plus more for garnish
4-oz. can mild diced green chiles
2/3 c. shredded Mexican cheese blend
1/2 t. black pepper
1/8 to 1/4 t. cayenne pepper, to taste
1 lb. linguini pasta

Heat olive oil in a large skillet over medium high heat. Add the onions, bell peppers and salt and cook until tender stirring occasionally. Add the garlic and cook for one minute. Meanwhile cook the pasta in salted water according to package directions

Place the veggie mixture into a food processor with sour cream, cilantro, green chiles, cheese, cayenne and black pepper. Puree until smooth scraping the sides as needed.

Toss the pasta with the sauce. Plate and garnish with cilantro.

Cajun Chicken Pasta

I’ve been on a bit of a spicy kick recently – every spicy recipe I seem to come across gets bookmarked. The thing is, though, I’m a wimp when it comes to spicy. It sounds good, but I usually don’t love it. This one, I loved.

I chopped all the chicken and veggies in the morning so that when it came time to cook dinner, things moved along really quickly. This is a great weeknight dinner option.

Cajun Chicken Pasta
(from Pioneer Woman)
Serves 6

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 t. Cajun Spice Mix, More To Taste
1 lb. Fettuccine
2 T. Olive Oil
2 T. Butter
1 Green Bell Pepper, Seeded And Sliced
1 Red Bell Pepper, Seeded And Sliced
1/2 Large Red Onion, Sliced
3 cloves Garlic, Minced
4 Roma Tomatoes, Diced
2 c. Low Sodium Chicken Broth
1/2 c. White Wine
1 c. Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste

Cook pasta according to package directions.

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste.

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Roasted Garlic Macaroni and Cheese

We usually have some sort of pasta with red sauce with our Christmas dinner. When I was flipping through my bookmarked recipes, looking for some inspiration for this year’s pasta dish, I came across this one.  It wasn’t what I was planning on making, but it looked too good not to try anyway.

This was one of the Christmas dinner favorites. It’s perfectly creamy and cheesy and the roasted garlic really makes this something special. I roasted the garlic the day before so I’d have less prep time when I actually made it.

Roasted Garlic Macaroni and Cheese
(from Annie’s Eats)
Serves 10-12 as a side

1 head garlic
1 tsp. olive oil
12 oz. dry pasta
3 T. unsalted butter
3 T. all-purpose flour
3 c. milk
1/4 t. dried parsley
1/4 t. cayenne pepper
8 oz. white cheddar cheese, shredded
4 oz. crumbled garlic and herb boursin cheese, divided
Salt and pepper

Cut about 1/2 in. off the top of the garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin for the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it and cover with a lid or foil. Bake at 325F degrees for 1 hour. Remove garlic and let it cool until you can handle it. Squeeze all of the garlic out of the skins and smash with a fork to make a paste.

Increase the oven temperature to 400F degrees. Bring a large pot of water to boil. Cook the pasta until about 2 minutes shy of al dente according to the package directions. Drain in a colander. Return the pasta to the pot and set aside. Meanwhile in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and the roasted garlic paste and cook, stirring constantly, until light golden, about 2 minutes. Whisk in the milk, dried parsley, and cayenne. Cook, stirring occasionally, until the sauce comes to a low boil and thickens noticeably. Remove the pan from the heat and stir in the cheddar and about 3 ounces of the boursin. Whisk until the cheese is completely melted. Season with salt and pepper to taste.

Pour the sauce over the drained pasta and toss to coat well. Transfer to a lightly greased 2 quart baking dish and top with the remaining boursin. Bake for 15-20 minutes or until the top is browned and the cheese is bubbling. Let cool at least 5-10 minutes before serving.