Three Cheese Baked Ziti

Courtesy of: Can You Stay for Dinner?

Ingredients:

• 4 cups cooked pasta, penne or ziti
• 1 cup ricotta cheese
• 2 cups marinara sauce
• 1 cup grated mozzarella cheese, divided
• 1/2 cup grated parmesan cheese, divided

Directions:

1. Preheat the oven to 350 degrees F.
   
2. In a large mixing bowl, combine the cooked pasta, ricotta, marinara sauce, 1/2 cup mozzarella cheese, and 1/4 cup parmesan cheese. Stir to mix well.
   
3. Pour into a greased casserole dish, or individual ramekins, and sprinkle evenly with the remaining 1/2 cup mozzarella and 1/4 cup parmesan.
   
4. Bake for 15 -20 minutes, until the cheese has melted. Best when eaten immediately.

Gnocchi Mac & Cheese

I made this recipe a couple of months ago and wish I had made a double portion. It was SO good! I highly recommend trying this for a healthier and more grown up version of a childhood favorite.

Courtesy of: The Cutting Edge of Ordinary via Cuisine at Home

Ingredients:

• 1 pound purchased or homemade gnocchi
• 2 Tablespoons butter
• 2 teaspoons garlic, finely chopped
• 1 Tablespoon all-purpose flour (I like to use whole wheat)
  
• 3/4 cup milk
• 1 teaspoon Dijon mustard
• 1/4 cup shredded Gruyere cheese (or any cheese you like)
  
• 1/4 cup shredded fontina cheese (or any cheese you like)
  
• Salt and white pepper to taste
• 1/3 cup shredded Parmigiano-Reggiano
• Basil leaves for garnish, optional

Directions:

1. Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
2. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes
3. Combine Gruyere and fontina (or cheeses of your choice), then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.
4. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Pasta with Roasted Broccoli with Garlic and Oil

Quick, easy, and delicious! Please check out skinnytaste.com for other fabulous recipes like this one.

Ingredients:

• 8 oz whole wheat or rice penne pasta
• 1 1/2 lbs broccoli florets
• 6-8 cloves garlic, smashed
• 2 tbsp extra virgin olive oil (or butter)
  
• kosher salt and fresh pepper
• 1/4 cup fresh grated Pecorino Romano (or cheese of your choice)

Directions:

1. Preheat oven to 450°.
   
2. In a baking dish combine broccoli, olive oil (or butter), garlic, salt and pepper.
3. Roast broccoli about 20 minutes, tossing half way, until broccoli is browned and tender.
4. Meanwhile, boil salted water in a large pot.
   
5. Cook pasta according to package directions for al dente.
6. Drain and toss pasta with broccoli.
7. Add Pecorino Romano (or your cheese of choice), salt and pepper to taste and finish with a drizzle of olive oil.
   

*I've been adding sun-dried tomatoes for some extra added flavor.

Pasta Presto

I found this recipe at Passionate Homemaking and it is absolutely delicious. I had never tried rice pasta prior to fixing this dish, but now I prefer it over regular pasta. It's much easier to digest, healthier, and doesn't leave me with that heavy, full feeling I normally get with regular pasta. The texture is very similar to regular pasta too. The only thing I found was it does get sticky if you let it sit without water for anytime. So once it's drained, make sure to dish it out. I found our rice pasta at Trader Joe's, but I'm sure you can find it at any grocery store.

Ingredients:

• 1 package (16 ounces) brown rice penne (or spaghetti) pasta ("preferred due to the low amount of phytates over other whole grain pastas, unless sprouted"-PH)
  
• 2 teaspoon olive
  
• 4-5 cups (1/4 inch thick) sliced red bell pepper (approx. 4 large bell peppers- any color bell pepper will work)
• 1 teaspoon sea salt, divided
• 16 ounces Italian sausage or as much as you like in a pasta dish (I use the Spicy Italian Chicken sausage from Trader Joe's. One package works just fine.)
• 2 teaspoons dried oregano
• 2 garlic cloves, minced
• 1 cup (about 1, 5-6 oz small container) crumbled feta cheese
• 1 (15 oz can) black or kalamata olives, sliced (I don't like olives, so I leave this step out)
  
• 1/2 teaspoon black pepper

Directions:

1. Cook the pasta according to the package directions. Undercooking is best, as it will continue cooking when you add to the other ingredients.
2. Saute the bell peppers and 1/2 teaspoon salt for 2 minutes in olive or coconut oil. Remove casings, if necessary, from the sausage. Add sausage, oregano, and garlic to pan; cook for 4 minutes until sausage is done; stirring to crumble. Add pasta, 1/2 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.
3. Yield: 6-8 servings

Pumpkin Ravioli with Sage and Toasted Hazelnuts

Serves 4
Cook Time: 20 min.

Ingredients:

• 1/2 c. peeled hazelnuts
• 1/2 c. vegetable oil
• 1 lb. fresh pumpkin ravioli
• 1 stick unsalted butter
• 6 fresh sage leaves
• Large pinch grated nutmeg
• 1/2 c. grated Parmesan
• 2 amaretti cookies

Directions:

1. Preheat oven to 350 degrees.
2. Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5-7 min. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.
3. In a 10 or 12 inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 min. or until they float to the top. using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
4. In a small saute pan, melt the butter. When butter is sizzling and starts to brown. tear sage leaves into the pan and fry for about 20 sec. Remove from heat and stir in nutmeg. Pour butter sauce over revioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.

Notes:
This is a Giada De Laurentiis recipe that I have not yet tried. I would love to hear from anyone who does try this recipe.

Baked Pesto Chicken and Angel Hair Pasta

Ingredients:

• 4 boneless chicken breasts
• 1/2 c. basil pesto
• 2 plum tomatoes; sliced
  
• Shredded Mozzarella

Directions:

1. Preheat over to 400 degrees; line cookie sheet with foil.
2. Combine chicken and pesto in bowl.
3. Place chicken on cookie sheet and bake 20-25 min.
4. Place tomato slices on top of chicken and sprinkle with cheese; bake another 3-5 min.
5. Serve with angel hair pasta.