Very Veggie Baked Ziti

serves 8-10

• 2 Tbs olive oil
• 3 large portobello mushrooms, chopped
• 3 garlic cloves, minced
• 2 celery ribs, diced
• 1 white onion, diced
• 1 green or red bell pepper, diced
• 1 24-26 oz jar meatless marinara
• 1 1/2 c (or 15 oz) diced tomatoes
• 1/4 c dry red wine, optional
• 1 Tbs fresh parsley, chopped
• 1 tsp dried basil (or 1 Tbs fresh basil, chopped)
• 1 1/2 tsp dried oregano (or 1 1/2 Tbs fresh oregano, chopped), divided
• 15 oz whole milk ricotta
• 4 oz fresh mozzarella, shredded
• 3/4 c grated parmesan, divided
• 1 egg, slightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 lb dried ziti (or penne, or other tube shaped pasta)

In a dutch oven or large skillet, heat olive oil over medium high heat.  Saute mushrooms, garlic, celery, onions, and bell pepper for about 8 minutes, or until vegetables are tender.

Stir in the marinara, tomatoes, wine (if using), parsley, basil, and 1 tsp oregano (or 1 Tbs if using fresh).

Bring to a simmer, reduce heat to low, cover and simmer at least 20 minutes.

While the sauce is simmering:

Preheat oven to 350 F.

Bring a large pot of salted water to a boil.  Cook pasta until aldente.  Be careful not to overcook. Drain.

In a medium bowl, combine the ricotta, mozzarella, 1/2 c parmesan, egg, salt and pepper.  Mix well.

In a 13x9 baking dish, spread 1 cup of sauce.  Top with 1/3 of the pasta (about 1 cup).

Top the pasta with 1 cup sauce.

Drop 1/3 of the cheese mixture by teaspoons full over the sauce.

Continue layering two more times; sauce, pasta, sauce, cheese, sauce, pasta, sauce, cheese.  Top with any remaining sauce.

Sprinkle with remaining parmesan and oregano.

Cover with foil*.  Bake in preheated oven 50 minutes.  Remove foil and continue to bake another 10 minutes.  Remove from oven and allow to stand 10 minutes before serving.

*If you want to make this dish ahead of time, cover and refrigerate after it is assembled.  Remove from refrigerator 30 minutes before baking.


Original Very Veggie Baked Ziti Blog Post

Pasta Puttanesca

serves 6

• 1/4 c olive oil
• 4 - 5 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 3 1/2 c chopped tomatoes*
• 1/2 c dry red wine, optional
• 1 tsp dried oregano (or about 1 Tbs chopped fresh)
• 1/2 c Kalamata olives, pitted and roughly chopped
• 3 Tbs capers, drained
• 1/4 c fresh parsley, chopped
• Freshly grated Parmesan cheese, optional
• 12-14 oz whole grain spaghetti pasta

Bring a large pot of water to a boil.  Cook pasta according to package directions.  Drain.

Meanwhile, in a 12" skillet, saute the garlic and red pepper flakes in the olive oil over medium heat until the garlic is tender; about 1 minute.

Stir in the tomatoes, red wine, and oregano; reduce heat to medium low.  *If using fresh tomatoes, simmer for about 15 minutes, and if using pre-packaged tomatoes, simmer for about 5 - 6 minutes, or until it has a nice pasta sauce consistency.  Stir occasionally.

Stir in the olives, capers and parsley.  Continue to simmer another 5 minutes. 

Toss with hot pasta.  Serve topped with freshly grated Parmesan cheese, if desired.



Original Pasta Puttanesca Blog Post

Pasta with Mushroom Cream Sauce

serves 4

• 1 small leek, thinly sliced and rinsed
• 2 garlic cloves, minced
• 1 Tbs butter
• 2 Tbs olive oil
• 1 lb portobello or cremini mushrooms, wiped clean and roughly chopped
• 1 Tbs fresh rosemary leaves, minced
• 1 c dry white wine, such as Chardonnay
• 1/2 tsp sea salt
• freshly ground black pepper, to taste
• 1 Tbs fresh flat leaf parsley, chopped
• 1 c whipping cream
• 1 Tbs flour
• 9 oz fresh fettuccine pasta (homemade or refrigerated)
• More fresh, chopped parsley, if desired

In a dutch oven or heavy skillet, heat butter over medium heat.  Saute leek and garlic for about 2 minutes or until leek is tender.

Remove and set aside.

(Start your pasta pot now:  bring 2 qts salted water and 1 Tbs olive oil, if desired, to a boil.)

Turn the heat for the dutch oven or heavy skillet to medium high and add 2 Tbs olive oil.  Add mushrooms and rosemary.

Cook, stirring occasionally, 10-15 minutes, or until the mushrooms are tender and the liquid has been absorbed.

Stir in the wine, salt, pepper, and parsley.  Reduce heat to medium, and simmer until the liquid is reduced by about half; 1-2 minutes.  Return the leeks and garlic to the pot.  Stir well.

(Add fresh fettuccine to the pasta pot.  Boil 3 minutes and drain, reserving 1/4 cup pasta water*.)

Stir the flour into the cream and add to the mushroom mixture.  Stir and cook until the mixture reaches a boil. Stir and cook for 1 more minute. *If you prefer a thinner sauce, stir a few tablespoons of the pasta water into the sauce until it reaches the desired consistency.

Serve mushroom sauce over hot fettuccine.  Top with additional chopped fresh parsley, if desired.


Original Pasta with Mushroom Cream Sauce Blog Post

Easy Stove Top Macaroni and Cheese with Peas

serves 3

• 3/4 c sharp cheddar cheese, shredded
• 1/4 c Parmesan cheese, shredded
• 1/2 tsp stone ground mustard
• pinch nutmeg
• pinch thyme
• few good pinches of salt
• few grinds of freshly ground black peppe
• 4 oz macaroni shells
• 1/2 cup frozen peas
• 1 Tbs butter
• 1 small garlic clove, finely minced
• 1 Tbs flour
• 1 c whole milk

Place the cheeses, mustard, nutmeg, thyme, salt and pepper in a small bowl.  Set aside.

Bring a pot of salted water to a boil and cook pasta according to package directions. Two minutes before the pasta is done, add the frozen peas.  Drain the pasta and peas and return to the pot.


While pasta is cooking, melt butter in another small pot over medium heat.  Stir in garlic, cook for about 30 seconds.  With a wire whisk, stir in the flour, and cook for about 30 seconds (or until the mixture is bubbly).  Gradually whisk in the milk.  Cook, whisking constantly, until the milk is thickened and bubbles begin to rise to the surface (do not boil) - about 4 minutes. Stir in half the cheese mixture until blended.  Stir in the other half of the cheese mixture until melted. 


Pour the pasta and peas into the cheese sauce and mix well.

Basic Stove Top Macaroni and Cheese

serves 2-3

• 4 oz small macaroni shells or elbow noodles
• 1 Tbs butter
• 1 Tbs flour
• 1 c whole milk
• 1 c cheese of your choice, shredded (I prefer a combination of sharp cheddar and parmesan)
• salt to taste

Bring a pot of salted water to a boil and cook pasta according to package directions. Drain and return to the pot.

While pasta is cooking, melt butter in another small pot over medium heat.  With a wire whisk, stir in flour and cook for about 30 seconds (or until the mixture is bubbly).  Gradually whisk in the milk.  Cook, whisking constantly, until the milk is thickened and bubbles begin to rise to the surface (do not boil) - about 4 minutes. Stir in half the cheese until blended.  Stir in the other half of the cheese until melted.  

Pour the pasta into the cheese sauce and mix well.

Good Ol' Chicken Noodle Soup

serves 6

• 2 quarts chicken stock (preferably homemade)
• 1/2 c chopped carrots
• 1/2 c chopped celery
• 1/2 c chopped onion
• 1/2 c frozen peas
• 2-3 cloves garlic, minced
• 1 1/2 c cooked chicken
• 2 tsp chopped fresh sage (or about 1/2 tsp dried)
• 2 tsp chopped fresh marjoram (or about 1/2 tsp dried)
• 2 tsp chopped fresh thyme (or about 1/2 tsp dried)
• 1 - 2 tsp minced fresh rosemary (or about 1/2 tsp, dried and crushed)
• at least 1 tsp sea salt (taste to see if you prefer more)
• 1/8 tsp freshly ground black pepper
• 1 1/2 c uncooked egg noodles
• 1 Tbs chopped fresh parsley

Combine all ingredients except egg noodles and parsley in a large soup pot.  

Bring to a boil, reduce heat to low.  Cover and simmer for about 10 minutes, or until carrots are tender. 

Add the uncooked egg noddles.  Bring the soup back to a low boil, reduce heat to medium low and simmer uncovered for about 6 minutes, or until noodles are tender.  Stir in parsley.

Original Good Ol' Chicken Noodle Soup Blog Post

Roasted Eggplant and Tomato Pasta

Serves 6

• 2 eggplant, peeled if desired, cut into 1" chunks
• 1 red onion, cut into 8 wedges
• 1 pint cherry tomatoes, halved
• 3 garlic cloves, pressed
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 Tbs olive oil
• 2 Tbs balsamic vinegar
• 3 Tbs olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper
• 12 oz dried whole wheat rotini or fusilli pasta
• about 20 kalamata olives, pitted and roughly chopped
• 4 oz feta cheese, crumbled

Preheat oven to 425F. Lightly oil two 10x15" baking trays.

Combine eggplant, onions, tomatoes, garlic, Italian seasoning, salt, pepper 2 Tbs olive oil in a large bowl. Toss well.

Divide evenly between prepared baking pans. Roast in preheated oven about 40 minutes, or until tender, stirring once half way through.

Meanwhile, prepare the dressing. In a small jar with tight fitting lid, combine 2 Tbs balsamic vinegar, 3 Tbs olive oil, oregano, salt, and pepper. Cover tightly and shake well.

Prepare pasta according to package directions, cooking al dente.

Drain pasta, reserving 1/4 tsp of the pasta water. Transfer pasta to a large bowl (I like to use the same one I used to prep the veggies so that any left over seasoning goes back into the dish). Add the roasted vegetables and mix well. Pour the dressing over and mix again. If the mixture seems a bit dry, add some of the pasta water.

Serve topped with chopped kalamata olives and feta cheese.

Original Roasted Eggplant and Tomato Pasta Blog Post

Asiago Pasta Salad

• 1 13-14 oz box whole wheat penne pasta
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 pint grape tomatoes (halved, if you like)
• 8 oz pitted kalamata olives  (halved, if you like)
• 6 oz  Asiago cheese, cut into 1/2" cubes
• 1/3 c red wine vinegar
• 2/3 c extra virgin olive oil
• 2 tsp dried Italian seasoning
• 2 garlic cloves, pressed
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Boil the pasta according to package directions.  Drain, rinse in cold water to stop the cooking.

In a large bowl, combine the pasta, peppers, tomatoes, kalamatas and Asiago cheese.

In a small jar (not smaller than a pint) with a tightly fitting lid, combine the vinegar, olive oil, Italian seasoning, garlic, salt and pepper.  Screw the top on tightly and shake like crazy until everything is well mixed. Pour over the pasta mixture and mix well.

Serve right away or store in the refrigerator until ready to eat.

Makes about 8 heaping 1 cup servings.

Original Asiago Pasta Salad Blog Post

Vegetarian Lasagna

• 9 uncooked whole wheat lasagna noodles
• 1 24-28oz meatless marinara (either homemade or a good, organic basil and tomato is great)
• 2 large portobello mushroom caps (about 6-8oz), chopped
• 1 12oz jar roasted red peppers, drained, patted dry, and chopped (or your own roasted, in which case you would use 2 peppers)
• 1 10oz pkg frozen spinach, thawed and squeezed dry
• 2 cups cottage cheese
• 3/4 c grated parmesan cheese, divided
• 2 tsp Italian Seasoning
• 1/4 tsp salt
• freshly ground black pepper
• 2 c shredded provolone cheese
• 1 c shredded fresh mozzarella
• 1 tsp dried oregano (or 1Tbs freshly chopped)

Preheat oven to 350F.

• 
  
• In a bowl, combine mushrooms, roasted red peppers, and spinach. In another bowl, combine cottage cheese, 1/2 c paremesan, Italian seasoning, salt and pepper. In another bowl, combine the provolone and mozzarella cheeses.

In a 13x9 pan, spread 1/4 of the marinara sauce. Layer 3 uncooked noodles, 1/3 vegetable mixture, 1/3 cottage cheese mixture, 1/3 provolone/mozzarella mixture, 1/4 marinara. Repeat layers. Top with remaining 1/4 c parmesan and oregano.

• Cover with foil. Bake 45 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let stand 15 minutes before slicing.  
• 
  
• Serve with a simple salad, crusty bread smeared with roasted garlic, and a lovely bottle of wine.
•