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Tag: pasta

  • Lasagna Rolls and Strawberry Mango Salad with Strawberry Raspberry Vinaigrette

    Lasagna Rolls and Strawberry Mango Salad with Strawberry Raspberry Vinaigrette

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    Lasagna Rolls

     
    Ingredients
    12 lasagna noodles
    1cup ricotta cheese
    4oz shredded Mozzarella
    1/4 cup grated Parmesan
    1lb ground beef
    4 small crimini mushrooms, sliced
    1/2 a small white onion, chopped
    16oz jar spaghetti sauce
    1/2cup spaghetti sauce with mushrooms
    4-5 Tbs Italian bread crumbs
     
    Directions
    In a small bowl mix together the three cheeses. Set aside.
    Brown the ground beef in a medium frying pan. Drain grease, and return to stove. Add mushrooms, onions, and 16 oz jar of sauce.  Cook until onions are tender.  Set aside.
    Cook noodles according to package directions. You want to make sure they don’t get too soft, but are pliable enough to roll up.
    Preheat oven to 350 F.  Grease a 9×13 pan.
    After noodles are cooked, lay them out on a clean kitchen towel to help dry some of the water.  Spread a layer of the cheeses across each noodle, followed by the ground beef mixture.  Carefully roll the noodle up and place in prepared pan. Top with remaining sauce and bread crumbs. 
    Bake for 25-30 minutes

    Strawberry Mango Salad with Strawberry Raspberry Vinaigrette

     
    Ingredients
    Red lettuce leafs
    1 mango sliced

    Strawberries sliced

    For Dressing
    1/2 cup Strawberry Freezer Jam
    1 tsp Raspberry Blush Vinegar
    1 tsp lemon juice
    1 Tbs sugar
    1 tsp olive oil

    Directions
    Combine lettuce, mango and sliced strawberries in small salad bowls.
    In a blender, combine the dressing ingredients, and blend until smooth. Drizzle over salad and enjoy.

    Lasagna rolls are one of my favorite ways to eat lasagna lately. They taste the same, but are so much easier to serve up than you regular layered lasagna. Plus it’s just fun rolling them!  What goes better with lasagna than a salad? I had all these strawberries and wanted to attempt my hand at a vinaigrette. So I browsed a couple recipes, and then using what I had in my cupboard made this Strawberry Raspberry Vinaigrette. It’s very fruity, but very yummy too.

    ~Features~

    Cheesy Oozy Baked Breadcrumb’d B-nut and Cauliflower
    from Gastronomical Sovereignty
    That is a mouthful to say, but just look at that yummy goodness.


    Baby Bella Bites
    from Miz Helen’s Country Cottage
    I use to avoid mushrooms like the plague, but recently I’ve taken a liking to them. So much so that I’ve been hiding them in just about any dish I make lately. These look like a great appetizer to feature the mushrooms.


    Heart Cookies
    from Life in My Empty Nest
    How cute are these? I’ve been looking for a good peanut butter blossom recipe, and I love that she’s replaced the kisses with hearts. Perfect for your Valentines party.

     

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  • Baked Spaghetti Alfredo

    Baked Spaghetti Alfredo

     
    Have leftover spaghetti? Try this baked spaghetti alfredo with your leftovers and never waste a good meal again. 
    Spaghetti used to be a weekly staple around here. Until I ran out of spaghetti sauce. And then continually forgot to put it on the grocery list. One day I was just wanting a good spaghetti and thought maybe I could create my own alfredo.
    I won’t share that recipe with you because it was not very good. 
    What was good though, was my creation from its leftovers. I tossed in some more liquid, covered it in cheese, and this baked speghetti alfredo was born. The whole family loved it, and I hope you will too. 
     
    The recipe can be made either from scratch or with leftover Alfredo Spaghetti.
     

    Baked Spaghetti Alfredo

    Baked Spaghetti Alfredo
    Whether you use leftovers or make it from scratch, this baked spaghetti alfredo will be a family hit.
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    Ingredients
    1. 8oz Spaghetti
    2. 16oz jar alfredo Sauce
    3. precooked meatballs (or make your own)
    4. 4 mushrooms, sliced
    5. 1/4 cup Parmesan Cheese
    Instructions
    1. Cook spaghetti according to the package directions. Preheat oven to 350 F.
    2. Grease a 9×9 pan.
    3. Once the spaghetti is cooked, drain, and put in the prepared 9×9 pan. Mix the mushrooms and meatballs in a small bowl with the alfredo sauce. Pour over the noodles evenly. Top with Parmesan and bake for 25-30 minutes.
    Notes
    1. Is using leftover alfredo spaghetti, add a bit of whipping cream and evaporated milk before baking.
    Home Maid Simple https://www.homemaidsimple.com/
     
     
     A quick way to do this is just to toss leftover spaghetti in a pan with some sauce and add cheese to the top. You can make it so many ways, and have many different flavors to choose from depending on what you have leftover from a Spaghetti night, or what sauces you choose to use.
     
    My failed attempt at an alfredo sauce had me adding a little whipping cream and evaporated milk to my dish to get a little more moisture. Now go, have fun, and know that even a disaster can be turned into something yummy!


     

    ~Features~

    Post image for Recipe: Roasted Asparagus Soup (Paleo Pals)
    Roasted Asparagus Soup
    We’ve had a serious cold front hit this week, and I’m looking for warming to the core healthy soups. This one is just lovely.
     
    Crab and Chipotle Aioli Deviled Eggs
    Is she serious? I about died and went to heaven looking at these beauties. I’m a pretty traditional deviled egg kinda girl, but these are going on the must try!
     
     
    Strawberry Custard Powder Cake
    We’re in the midst of planning a Strawberry Shortcake party for my almost 5 year old, so when I saw this custard, I knew it was going on the drawing board for the party.
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