Asiago Pasta

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Asiago Pasta

Asiago Pasta

Asiago Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • A quarter thick amount of whole wheat pasta
  • 3 table spoons of Garlic salt
  • 1 cup of shredded asiago aged cheese
  • 1 table spoon of parsley
  • 2 table spoons of butter
  • 1½ cups of milk and 1 cup of water
Instructions
  1. First start by adding your pasta and layer all the other ingredients on top of it. Then add in the milk and water. Turn the burner on high until you get a boil going. then turn it down to low. Stand next to it and keep mixing the noodles around. once the noodles are tender and most of the water gone, It is done! Takes about 10 minutes for the noodles to be done. Then mix it around and dish it out. Can also sprinkle with more cheese if you just love cheese!
  2. It literally takes seconds to throw together and minutes to cook! A-MA-ZING!
  3. SIDE NOTE(This is enough for two people) Cooking times may vary, Can add salt & pepper to taste

 

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Sunday Spaghetti Sauce #Recipe paired with @BarillaUS PLUS Angel Hair Pasta #PMedia #PastaNight

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Disclosure: This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Barilla, but all my opinions are my own. #pmedia #pastanight  http://cmp.ly/3/8vNxcO.
Sunday Spaghetti Sauce RecipeI have mentioned before that Nick is Italian, and that’s a huge reason why we eat so many Italian themed meals with pasta in our house. Having a few family members that need special elements in each meal can sometimes be challenging, but I have found unique ways to meet their nutritional needs with some family favorite meals. I make a “Secret Recipe” Sunday Sauce (Spaghetti Sauce) that I use as the base for several meals. Some people just call this spaghetti sauce or marinara, but when Nick’s dad lived with us many years ago, he said his family always called it Sunday Sauce (because they prepared it every Sunday for the big family meal).

This recipe makes a huge sauce pot, so there is extra that I can freeze. Some of you know me well, and know how far out I have my menu plan on my Google Calendar, and it makes it easy to work recipes using this sauce into rotation about once a week. Today, I am going to finally reveal the “Secret Recipe” as I pair it with some Barilla PLUS Angel Hair Pasta for Sunday Spaghetti Sauce.

Barilla Plus Angel Hair PastaI start by making a trip to Stop & Shop Grocery Store to stock up on ingredients. I like using the PLUS (yellow box) Barilla Pastas whenever possible, because it adds needed protein, ALA Omega 3, and extra fiber. For this recipe, I’m featuring the PLUS Angel Hair Pasta.

When I’m ready to prepare the meal, I start by browning 1 pound of lean ground beef with 1 pound of Maple Flavored Breakfast Sausage in a skillet. I chop up an onion, and add it to the meat mixture. Cook it until the meat is completely done and the onions are clear. Then, add it to your sauce pot.

Meat Mix w Onions

 

Now, pour in 2  large cans of Tomato Sauce, 2 small cans of Tomato Paste (I prefer the kind with Basil, Oregano, and Garlic already in it), and minced garlic. If you want a larger batch, just add additional cans of tomato sauce and paste, or feel free to add a jar of Barilla Marinara Sauce to bulk it up. Next, I add my spices. This part is a little tricky, because I don’t measure them out, I just pour until it “looks” right. I’ll add more later, if needed. Since I was planning to share the recipe, I measured today, and it’s about 1 tablespoon of each. Some needed more added later on and I forgot to measure. Honestly though, it’s personal preference. This simmers for hours on low, so you can taste a spoonful and decide if it’s just right for you, or if one or more spices need some extra help. Just like with my meatloaf recipe, the maple flavored breakfast sausage gives it a unique and delicious flavor that will keep people guessing. You can see in the picture above that it’s difficult to tell the beef and sausage apart once it’s cooked together anyway.

Secret Sauce w Spices

 

Now, the final secret is how I sneak vegetables into the sauce. We have picky eaters, and a son on the Autism Spectrum with texture issues. There are certain vegetables he just won’t eat. So, when I make batches of “Sunday Sauce” I add some veggies, such as broccoli, spinach, cauliflower, etc into the blender and puree them. I add them to the sauce and no one but me knows they are in there. Everyone gets extra servings of vegetables and the stronger spices in the sauce disguise any “yucky” flavor kids think vegetables might have.

Finally, I store the leftover sauce in freezer safe containers. This makes it so easy to use again. The day before I plan to use it, I move the container from the freezer to the fridge to unthaw overnight. The next afternoon, I pour the sauce into a smaller sauce pot on low, and allow it to re-heat. When it’s dinnertime, I simply prepare a box of Barilla pasta, top it with freshly grated Parmesan cheese, a slice of garlic toast, and dinner is served!

Spaghetti with Barilla PLUS Angel Hair Pasta

Sunday Spaghetti Sauce #Recipe paired with @BarillaUS PLUS Angel Hair Pasta #PMedia #PastaNight
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 lb lean ground beef
  • 1 lb maple flavored breakfast sausage
  • 2 29 oz cans of tomato sauce
  • 2 6 oz cans of tomato paste ( I prefer the Basil, Garlic, and Oregano flavored)
  • 1 med onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp basil
  • 1 tbsp cilantro
  • 1 tbsp garlic powder
  • 1 tbsp Italian Seasoning
  • 1 tbsp oregano
  • 1 tsp sugar
  • *may need to add more of each spice, depending on taste preference. Start taste testing at the 1 hr mark)
  • Can also add a jar of Barilla Marinara Sauce. If you want to make a larger batch of sauce, just add a can of tomato sauce and a can of tomato paste, then increase spices as preferred.
Instructions
  1. Brown meat and sausage, and add diced onions until meat is browned and onions are clear.
  2. Combine tomato sauce, tomato paste, and all seasonings/spices in a large saucepot on the stove.
  3. Start the heat on medium until it bubbles, and reduce heat to low/medium low. Keep covered, except when stirring.
  4. About every 30 minutes, I remove the lid and stir, to prevent burning/sticking to my sauce pot. I usually let it simmer on low for about 4 hours.
  5. When the sauce is ready, I start boiling my water to make the PLUS Angel Hair Pasta.
  6. While waiting for the water to boil, I butter some Italian Bread, and sprinkle garlic salt on top. I bake it in the oven while the pasta is boiling, so they're ready to serve at the same time.
  7. When I plate the spaghetti, I add some freshly grated Parmesan Cheese on top, then serve!

 

Since Barilla Pasta has so generously sponsored this post, and I’ve used their products for years anyway, I thought I’d take a moment to mention the different varieties of pasta they offer. They do have the traditional line (Classic Blue Box) of pastas in an assortment of shapes and sizes, but they also offer Whole Grain, PLUS, Veggie, White Fiber, Tortellini & Tortelloni, Gluten Free Pastas, and Sauce (also Gluten Free). Additionally, they also have some delicious pasta recipes on their website, if you’re looking for some to add to your menu rotation.

Be sure to “LIKE” the Barilla US Facebook Page!

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Chicken Carbonara @WhenIsDinner1

Chicken Carbonara

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Chicken Carbonara:

I will tell you that this recipe got mixed reviews in our house. Surprisingly, all three kids LOVED IT, and there were no leftovers, they each had thirds! Nick, not so much. He ate it, but said, he didn’t care to have it again. I think it was too much red pepper. So, if you make this, and you’re not a huge red pepper fan, consider cutting way back or even leaving that out.  Continue reading »

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Manicotti

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C360_2012-09-02-18-54-55 Continue reading »

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Homemade Lasagna

Lasagna

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Photo Courtesy Flickr (Will update with MY photo the next time I prepare this.)

*Note: When I first created this blog, it was for the purpose of being able to share my recipes with some close friends and family members, and for us to be able to use this as sort of an online cookbook reference of certain recipes that I make and they enjoy. Over time, it has evolved. In the beginning, it was just the recipes, no need for pictures. Now that others are enjoying them too, I am taking pictures of each step of the process and sharing them with you. However, due to dietary restrictions and my rotating menu plan (some things only get made once every 4-6 months) it will take some time to be able to get all of the original recipes updated. In the meantime, I have found some stock pictures that allow their use (with a link back) so you can get a general idea of what they should look like.

Lasagna

Preheat oven to 375.

Sauce*

1 medium onion, chopped
4-5 minced garlic cloves
EVOO
8 oz Italian Style sausage, I get mine at the butcher without casings
1 lb ground beef
salt and pepper to taste
1 35 oz can chopped Italian tomatoes
1 28 oz can tomato puree
basil to taste

In a saucepan, cook the onions and garlic until they are soft and a golden brown. Add the beef and sausage, breaking into little bits. Salt, pepper, basil to taste. Drain the excess fat. Add the chopped tomatoes and puree, bring to a simmer. Cover and reduce heat to low, stir occasionally, and let it thicken up. If it is too acidic, add a bit of sugar to break it up. We let ours simmer 2-3 hours.

1 box lasagna noodles

2 pounds ricotta cheese
salt and pepper to taste
1 cup shredded Parmesan cheese
basil to taste
12 oz sliced mozzarella

I buy ready to bake lasagna noodles, but if you don’t, prepare them now.

In a bowl, mix the ricotta cheese with some salt and pepper, to taste.

Spread a thin layer of sauce (see above) in the bottom of your baking pan. Mine is 9 x 13. Add a layer of lasagna noodles. Spread 1/3 of your ricotta mixture (because we are making 3 layers, adjust yours accordingly). Sprinkle with some grated and sliced cheese. *you can add or change the cheeses according to your taste*. Repeat twice for the other two layers. I add extra cheeses to the top layer.

Bake for about 45 minutes in the oven. I have to cover mine with a foil tent top because my oven will burn it. I check it at 45 minutes, and sometimes I have to cook it a little more if it isn’t done, you know your oven and how it cooks;) Mine usually needs a little more time to make it bubble around the edges, but at 45 minutes I remove the foil so the top will turn the gorgeous golden brown color.

Let it stand for a few minutes while you cook some garlic bread to go with it! Then, viola! dinner is served.

Lasagna
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • Sauce*
  • 1 medium onion, chopped
  • 4-5 minced garlic cloves
  • EVOO
  • 8 oz Italian Style sausage, I get mine at the butcher without casings
  • 1 lb ground beef
  • salt and pepper to taste
  • 1 35 oz can chopped Italian tomatoes
  • 1 28 oz can tomato puree
  • basil to taste
  • 1 box lasagna noodles
  • 2 pounds ricotta cheese
  • salt and pepper to taste
  • 1 cup shredded Parmesan cheese
  • basil to taste
  • 12 oz sliced mozzarella
Instructions
  1. Preheat oven to 375.
  2. In a saucepan, cook the onions and garlic until they are soft and a golden brown. Add the beef and sausage, breaking into little bits. Salt, pepper, basil to taste. Drain the excess fat. Add the chopped tomatoes and puree, bring to a simmer. Cover and reduce heat to low, stir occasionally, and let it thicken up. If it is too acidic, add a bit of sugar to break it up. We let ours simmer 2-3 hours.
  3. I buy ready to bake lasagna noodles, but if you don't, prepare them now.
  4. In a bowl, mix the ricotta cheese with some salt and pepper, to taste.
  5. Spread a thin layer of sauce (see above) in the bottom of your baking pan. Mine is 9 x 13. Add a layer of lasagna noodles. Spread ⅓ of your ricotta mixture (because we are making 3 layers, adjust yours accordingly). Sprinkle with some grated and sliced cheese. *you can add or change the cheeses according to your taste*. Repeat twice for the other two layers. I add extra cheeses to the top layer.
  6. Bake for about 45 minutes in the oven. I have to cover mine with a foil tent top because my oven will burn it. I check it at 45 minutes, and sometimes I have to cook it a little more if it isn't done, you know your oven and how it cooks;) Mine usually needs a little more time to make it bubble around the edges, but at 45 minutes I remove the foil so the top will turn the gorgeous golden brown color.
  7. Let it stand for a few minutes while you cook some garlic bread to go with it! Then, viola! dinner is served.

 

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